"The nougat in a Snickers bar is a slightly aerated candy with small sugar crystals distributed throughout. One of the ingredients in the nougat is egg white, a protein that helps stabilize the air bubbles that provide a light texture. This means that the process of making nougat involves not just flavor, but also a keen understanding of texture and stability."
"As a food engineer studying candy, I have a very different take on candy... I have no trouble sacrificing a piece for the microscope or the texture analyzer to better understand how all the components add up. This scientific approach allows for a deeper appreciation of how candy is constructed, beyond just its taste."
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