Daniel WefersJan 15, 2023
Simon Hammann
In food chemistry, lecture prep can mean spending the evening drying and cooking ginger.
Do you like ginger? Have you ever noticed how the taste changes during these processes?
Jan 11, 2023 at 9:29pmWeb
Show threadmann_eyJan 11, 2023
@simonhammann I will chew on boiled ginger. Dried, not a chance 😂
You are missing the essential third stage, though: Candied ginger.
Show threadSimon HammannJan 11, 2023
@mann_ey I candied ginger before. It was... interesting...
Show threadmann_eyJan 11, 2023
@simonhammann ooh, now you have to elaborate. In what way was it interesting?
Show threadSimon HammannJan 11, 2023
@mann_ey the intense heat with the bizarre amount a sugar. They're really tasty, but I made it from like 200 g of ginger and it took aaaaages to eat it all
Show threadmann_eyJan 11, 2023
@simonhammann So like anti-Doritos. Every other snack sits in between these two on the stoppability spectrum. 😉
Show threadGlennMGJan 14, 2023
@simonhammann I will share this with my youngest son who has returned to university to study chemistry and biology. He will enjoy!
Show threadSimon HammannJan 14, 2023
@GlennMG food chemistry is the best chemistry!
Show threadGlennMGJan 14, 2023
@simonhammann Peter, my son, enjoyed your posts on ginger. 🙂
Show threadSimon HammannJan 14, 2023
@GlennMG glad to hear!!