@gronda.com: New series alert: Gronda's Science Class 🔬 You use these techniques every day in the kitchen. But do you actually know why they work? This series breaks down the real science behind the methods you rely on, no fluff, no guessing, just the chemistry and physics happening right under your hands. First up: siphon foams. Why nitrous oxide, not CO2. Why your foam collapses in five minutes while someone else's holds for thirty. And why straining your base isn't just a suggestion. Featured recipes by: Angelos Koligliatis, Martin Culinary & Thomas Pedevilla Welcome to the lab. 🥄

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Monday 21 September 2026 17:08:54 GMT