Cooking oil has attracted the focus of public outrage this week after being purported to be deeply hydrophobic. In a seemingly innocuous video on egg mayonnaise produced by a small Youtube food channel, an off-hand comment on the composition of emulsions revealed that cooking oils are “repelled” by water due to their “hydrophobic” nature.
Bruv, you have been well misunderstood (but such fluency, such flow).The Witchtrials of JK Rowling airs this Tuesday. Your storm may be greater still.