Vinaigrette
DIY Kitchen Science

Vinaigrette

Homemade vinaigrettes are about as easy as they look: mix oil, vinegar, and spices; shake before pouring. For those who want vinaigrettes without the inelegant step of shaking before serving, the solution is simple; add an emulsifier. Understanding the role of an emulsifier first requires some familiarity with the primary components in vinaigrette, vinegar and … Continue reading

Homemade Butter
DIY Kitchen Science

Homemade Butter

Despite the misconception among certain pop culture icons that butter is a carb, butter, like other fats and oils, is a lipid. Broadly defined, lipids are any molecules that have hydrophobic, or water repelling, characteristics.  In contrast to simple molecules like water (H20) or sugar (C6H12O6), butter does not have one molecular formula; rather, it … Continue reading