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Collagen and gelatin

Collagen and gelatin

April 24, 2015 · by Janelle · in Science

I went on a pork broth spree last weekend, making a couple different batches to compare starting with roasted and non-roasted bones. I expected the flavor and color differences, but the texture threw me: the broth from non-roasted bones set…

Chocolate mousse

Chocolate mousse

June 16, 2014 · by Janelle · in Dessert

This is the second post in a series exploring the depths of egg yolks. For the basics of yolk science and some over-the-top deviled eggs, go here. Picture this: it’s just after 8 on a Friday night (approaching 8:30 if…

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