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If you’ve determined this is the year you crack the art of the perfect pancake, rather than succumb to those convenient but dispiriting, rubbery, pre-made pancakes in the supermarket, you’ll need to arm yourself with a good recipe.
If you’ve determined this is the year you crack the art of the perfect pancake, rather than succumb to those convenient but dispiriting, rubbery, pre-made pancakes in the supermarket, you’ll need to arm yourself with a good recipe.
There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.
Do your ice taste funny? Is there ‘freezer burn’ on your meat? This is why your freezer probably isn’t as clean as you think – but it only takes a few simple steps to fix it.