Well done to the American Chemical Society for using its knowledge to study grilled cheese sandwiches,but there is far more to a toasted sandwich than cheese texture. Science may not enjoy all the answers but we doThe science behind the perfect cheese toastie may seem simple stuff when compared with the discovery of DNA, but as a bit of an expert myself, and I’m putting money on the American Chemical Society scooping a Nobel prize next year for its work on the subject.
The short film,which appeared on YouTube last week, concludes that only a “kind and stretchy” cheese will do for “one of the world’s best foods”, and explains that calcium is the key” to perfection – because it is calcium that holds the casein proteins inside the cheese together.
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Source: theguardian.com