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.
Ali Bouzari is a culinary scientist and consultant in San Francisco, California.