Reels about Food Science
Swipe up
Food Science
Chocolate has six crystal forms — only one is good
Cocoa butter can set in six different crystal structures. Tempering coaxes it into Form V, the only one that snaps cleanly and shines instead of turning dull and grainy.
Food Science
Latte art only works with microfoam
Good steaming makes bubbles so small the milk becomes a glossy paint. Big bubbles float on top and the pattern collapses before the cup reaches the table.
Food Science
Bread rises on carbon dioxide bubbles
Yeast eats sugars in the dough and exhales CO2, which gets trapped by gluten. In the oven the trapped gas expands fast — that final surge is called oven spring.