To make chocolate glossy, producers spend a lot of time and energy tempering it. But the addition of a couple of common chemicals found in our food could do away with the tempering process, according to new research in Nature Communications. Just like salt and ice, the cocoa butter in chocolate crystallises when it hardens: … Continue reading Simple chemistry could do away with chocolate’s temper trap
Australia’s first plant foods – eaten by early populations 65,000 years ago – have been discovered in Arnhem Land. Preserved as pieces of charcoal, the morsels were recovered from the debris of ancient cooking hearths at the Madjedbebe archaeological site, on Mirarr country in northern Australia. Anna Florin, an archaeobotanist from the University of Queensland … Continue reading Evidence of Indigenous botanical knowledge
Perfectly golden, crunchy on the outside but fluffy pearly white in the centre, the perfect hot chip is a thing of undeniable beauty. The Belgians and Dutch know a thing or two about chips, but we do pretty well too – except for pubs that put the schnitty on top of chips. When that plate … Continue reading The secret to the Holy Grail of hot chips
Spreading the batter just right could have applications in industry. Phil Dooley reports.
Making the most popular dish in the world turns out to be surprisingly complicated. Natalie Parletta reports.