Welcome to the Soft Matter Kitchen!
During social gatherings I’m often criticized for analyzing the mechanics of my meals. This is a space for me to discuss my hobby of cooking in the context of soft materials and rheology. I hope to use food as a fun and approachable way of introducing scientific concepts and helping people realize the presence of soft materials in their everyday lives. This is also a creative eatlet for me to attempt a different type of ground-baking research. This collection of blog posts and videos are all on the different foods I’ve attempted to make and some of the soft matter concepts that are relevant.
Supported with funding from the Rheology Venture Fund of The Society of Rheology
A celebratory triple-chocolate
mousse cake
March 4th, 2020
Dalgona coffee explained
April 22nd, 2020
Sugarless dalgona coffee design
May 31st, 2020
A farewell sous vide cheesecake
June 30th, 2020
Lasagna and ricotta experimentation
July 31st, 2020
American-Chinese food - Cream cheese wontons
August 31st, 2020
Tiramisu
September 30, 2020
Acid-coagulated tofu
October 31, 2020
Mashed potato volcano
November 30, 2020
Roll cake with whipped cream filling
December 31, 2020
Kueh seri muka
January 31, 2021
Manuka honey & thixotropy
February 28, 2021
Berry Bhapa Doi
March 31, 2021
Salt-Cured Egg Yolks
May 31, 2021
Mayonnaise
June 30, 2021
Brown Sugar Boba Milk
July 31, 2021
Deep-Fried Milk
September 30, 2021
Introduction to Rheology
November 08, 2021
Pineapple Tarts
February 04, 2022
Instant Pudding with Plant-based Milks
November 01, 2022
Maja Blanca and Shear Thickening
January 01, 2023