Ever watched a silky sauce turn into a grainy, oily disaster right before dinner? It’s not just bad luck, it’s chemistry. In my latest deep dive, I'm moving past the "fine" meals and into the mechanics of professional-grade textures. From the delicate diplomacy of a Hollandaise to the protein-matrix of a perfect liver pâté, we’re deconstructing the science of the silk. No more lumpy sauces, no more culinary mourning. Let’s get whisking.
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