Concocting Condiments
21:44 minutes
How do you turn the bright, sweet taste of fresh peppers into the smoky spice of hot sauce? Or mix up mustard that packs a punch without toasting your tastebuds? In this episode of our “Food Failures” series, Ali Bouzari—a culinary scientist—discusses how to avoid condiment crises like greasy mayo and soupy ketchup.
Plus, Bouzari shares tips on achieving consistency in sauces (and other edible liquids) here. And check out SciFri fans’ favorite hot sauce recipes here, and this kitchen experiment on salad dressings.
Segment Guests
Ali Bouzari
Ali Bouzari is a culinary scientist and consultant in San Francisco, California.
Related Links
- The elemental ingredients: Chef Ali Bouzari at TEDxUCDavis (video)
- BBQ Science: The Chemistry of Burgers, Buns, Tomatoes, Pickles and Condiments
- Sriracha Chemistry: How Hot Sauces Perk Up Your Food And Your Mood
- The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video)
- Making Homemade Mustard: Easier Than You Think
- How It’s Made: Hot Sauce
Meet the Producer
About Becky Fogel
@beckyfogelBecky Fogel is a newscast host and producer at Texas Standard, a daily news show broadcast by KUT in Austin, Texas. She was formerly Science Friday’s production assistant.