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Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It
amazon.com
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee • 4 highlights
Fudge science
https://www.gi.alaska.edu/alaska-science-forum/physical-chemistry-making-fudge
Fudge = super saturated solution, milk (typically) is the solvent and sugar is the solute
heating milk allows more sugar to dissolve into solution, sugar raises boiling point of milk
once boiling point is reached (238F is the sweet spot) solution is super
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Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Then there is the uncanny business of the truffle that somehow gains weight between leaving the ground and arriving on the scales. It could be that it has been gift wrapped in an extra coating of earth. On the other hand, it could be that a heavier substance altogether has found its way inside the truffle itself—invisible until, in mid-slice, your
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