Hi! My name’s Amanda Greene. I’m a Food Scientist on a mission to discover and share fascinating information about how food works. Understanding the science of food and cooking can be a powerful tool in the kitchen and the grocery store. Check back in for tested recipes, insider tips, and the science of food.
Have an idea for the next experiment? Leave me a comment! Thanks!
Hope this blog is still active. Saw your article on Huffpost on fried foods. I’m trying to fix a problem I have with a croquette battered in bread crumbs frozen and then fried leaves me with a dark looking end product not worthy of selling. Do you have any recomendations on an alternative to bread crumb that would allow a different finish product?
The Food Lab: Flavor Infusions
I can’t attend this lessons since I am abroad.
I am very much interested in this topic and could you please forward me some information on how to infuse flavour into edible oils such as olive oil.
Thank you very much
I am an eager / enthusiastic food technologist like your website publications in simple terms