Weird food science
Post categories: strange food
| 14:55 UK time, Tuesday, 28 June 2011
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From how to make a pickle glow to why we break wind, the internet is awash with the science behind food.
When you think about it, we’re all mucking about with scientific principles whenever we cook. Simply frying an egg creates the most extraordinary series of chemical changes as egg proteins unfold and shift from their frogspawn-like clumps into a tangled mesh. You may simply see an egg turning white, but you’re playing with chemistry, physics and pan thermodynamics there, Sonny Jim.
Here I present a few of my favourite weird and (sometimes) wonderful food research projects, facts and oddities.
- This site is a legend – they put pretty much anything into their blenders to prove efficacy. Watch them blend an iPhone and DON’T TRY IT AT HOME!
- A dye used in M&Ms (Brilliant Blue G) (temporarily)
- (or at least a protein that’s found in it!)
- – or caviar out of pretty much anything
Interesting foods and flavours
- What do you call a sandwich in a can? A , obviously.
- , including honey flavour. Why not just use honey?
But I need more. Please tell me about your oddly fascinating food facts.
Stefan Gates is a ´óÏó´«Ã½ presenter and food writer.
Comment number 1.
At 28th Jun 2011, davidzimm wrote:I'm adding this to my list of things to try for my molecular gastronomy party (minus the leeches).
What about that "miracle berry" that makes everything taste sweet. Last I heard, no one completely understood it.
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