Geekly Joy

[dxmachina]

I'm sitting here watching Alton Brown make fudge, and he called upon a crystallographer to help explain the science. Whee! Although now I'm regretting the fact that in six years of doing crystallography in grad school, I never once thought to stick fudge in a diffractometer.

Comments

[mearagrrl.livejournal.com]

Dude! That's super cool! What sort of crystallizing did they talk about? Tell me about the fudge (mm fudge!)

[dxmachina.livejournal.com]

Well, to make good creamy fudge, you need to recrystallize the sucrose in the mixture in such a way as to ensure that the resulting crystals are tiny and finely divided. Also? You add chocolate, which is something else I never thought to do in the recrystallizations I did in my lab.

Remind me when were at the F2F to take you over to the old Jax Brewery in NOLA. There's a fudge shop in there where they make the stuff in front of the customers. The show is great fun.

[mearagrrl.livejournal.com]

V. sadly, won't BE at the F2F. :(

[dxmachina.livejournal.com]

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