Enzymes. Temperature. Aging. And how to roast juicy and tender beef at home.
Fish goes batter with beer.
Evaporation. Solubility. Insulation. And why beer-battered fish and chips are yummier.
Popcorn-fession: We are actually acrobats.
Science friction.
Knives. Kinetic energy. Heat. And the non-fiction tale of how blades can cook food.
Continue reading…
“Are you straight?”
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
Thick and saucy between the sheets.
Gamma over.
Isotopes. Food irradiation. DNA. And why gamma rays mean it’s game over for bacteria.
Hard-pressed to give more.
Pressure. Temperature. Micro-organisms. And why cold pressed juices are cold pressed.
Water you mean you like me a blot?
Latent heat. Evaporation. Maillard reaction. And why we blot meats before we cook them.
