Kept in your browser only. Nothing is sent to us and no cookie is set.
Home Tags
Everything filed under kitchen.
Fact-based Kitchen Science
Shake oil and vinegar and they part within minutes, yet mayonnaise is about four fifths oil and stays smooth for weeks, because the egg yolk wraps every droplet in a thin coat.
Fact-based How It Started
The tea bag is said to have been born by mistake, when customers dunked silk sample pouches around 1908, but two women in Milwaukee had already filed a patent for one in 1901.
Fact-based Kitchen Science
Fresh pineapple carries an enzyme that snips apart the proteins holding a jelly together, so the dessert stays liquid, while the same fruit behaves perfectly once it has been heated.
Fact-based Kitchen Science
The purple water from a soaked red cabbage turns bright pink with vinegar and green with baking soda, because a single pigment changes shape depending on the liquid around it.
Fiction Useless Inventions
A handsome enamel tin with a tiny clipboard on its side, whose lid stays shut until you have written down your name, the time and the purpose of your visit.
Fact-based Kitchen Science
Heat a pan of sugar and it seems to melt into a golden pool, but the molecules are already breaking down, which is why good caramel depends on time as much as on heat.
Fiction Useless Inventions
A new jam jar lid stays firmly shut for whoever tries first and then twists off with a gentle turn the moment it is handed to someone else, exactly as everyone always suspected.
Fact-based Kitchen Science
A pale slice goes into the toaster and a golden, crunchy, nutty-smelling one comes out, thanks to a chemical reaction first spotted by a French scientist in 1912.
Fact-based Kitchen Science
An egg white is nine tenths water, yet a few minutes with a whisk turns it into a foam that stands in peaks, and old cooks swore by a copper bowl for good reason.
Fact-based Kitchen Science
A loaf sealed so tightly that not a drop of water can escape will still go stale, because staling is the starch quietly rearranging itself rather than the bread drying out.