Creation of foods and beverages has been researched and been developed into its own science. Did you know that the viscosity of the foods that you eat also affects the taste? Just as texture, the thickness of a sauce, the ooey-gooey melted cheese, and even your saliva as you read this sentence all has a viscosity.
I tried my own combination for Mac & Cheese, what do you think?
The writers at the Scientific American got it! In their recent article, "Mac and Cheese Science: What Makes a Thick Sauce?" the writers go into detail on how viscosity comes into play when chefs create their unique sauces and conduct their own experiment on thickening cheese sauce and monitoring the change in viscosity when various thickening agents are added or removed.
To try the experiment yourself, check out their article here: http://www.scientificamerican.com/article/mac-and-cheese-science-what-makes-a-thick-sauce/!
Buddies, Science. "Mac and Cheese Science: What Makes a Thick Sauce?"Scientific American. Scientific American, 12 May 2016. Web. 15 May 2016.