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Tag Archives: viscosity

Maple Syrup
Science & Food

Maple Syrup

Posted on December 1, 2015 by Elsbeth Sites • Leave a comment

Nothing sets the tone for a drowsy Sunday afternoon like a breakfast that features maple syrup. This sticky and wonderful syrup fills the nooks and crannies of our nation’s waffles with the taste of autumn and the smell of Canada. Let’s take a moment to appreciate the science that makes maple syrup and its confectionery … Continue reading →

Chia Seed Apple Pie
DIY Kitchen Science

Chia Seed Apple Pie

Posted on July 30, 2013 by Science & Food • 7 Comments

Continuing our Science of Pie adventure, we’ve invited Elsbeth Sites of Team Chia to share her pie science project, which examines the use of a very unconventional thickener to tune the viscosity of pie filling.  Elsbeth is an undergraduate student of physiological sciences at UCLA who is passionate about food and writing, especially writing about … Continue reading →

Josiah Citrin on Viscosity in French Sauces
Course Lectures

Josiah Citrin on Viscosity in French Sauces

Posted on May 22, 2012 by Science & Food • 1 Comment

Josiah Citrin visited class to discuss viscosity’s role in sauces and its effect on flavor and mouthfeel. Josiah is the chef/owner of Mélisse in Santa Monica and co-owner of Lemon Moon in West LA.  Using the sauces that he brought for us to taste, Josiah traced out the evolution of sauce making from pre-1970s to … Continue reading →

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