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Weird food science

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Stefan Gates Stefan Gates | 14:55 UK time, Tuesday, 28 June 2011

Injecting a tomato with a syringe

 

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.

Interesting foods and flavours


But I need more. Please tell me about your oddly fascinating food facts.

Stefan Gates is a BBC presenter and food writer.

Comments

  • Comment number 1.

    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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