Author: Tucson Food Dude

Cooking Science: It’s Just Emulsions Taking Me Over*

Oil and water don’t mix.  That’s just the way it’s been through the millennia and the way things will always be.  In fact, “when oil and water mix” is now commonly being used by the hip kids to mean “when pigs fly”.** But why don’t they mix?  What if you really, really, really, really mix […]

Cooking Science: Baking Soda vs. Baking Powder

When Karyn introduced me a couple of weeks ago, Mary asked me about the difference between baking powder and baking soda.  I gave her a nutshell answer, but promised a full posting with some more info and clarification. What I initially wrote was, “Baking soda is bicarbonate of soda. In the presence of an acid […]

Cooking Science: Our Friend Fermentation

With Fathers’ Day just a couple of days away, I thought I’d do my inaugural cooking science post on something near and dear to many fathers’ hearts: beer. Beer – it does a body good.  No, wrong liquid. Beer – it’s what’s for dinner.  Well, maybe for some. Beer – the other white meat.  See […]

I’m Tucson Food Dude, and it’s nice to meet you!

Hello, Circle of Food! I’m Kevin, and I’ve been blogging and tweeting as Tucson Food Dude for a little while now.  During the last couple of months I’ve really been enjoying writing about the Southern Arizona food scene and whatever else tickles my fancy.  Now I’m looking forward to blogging here about the science of […]