Pressure. Temperature. Micro-organisms. And why cold pressed juices are cold pressed.
Tag: temperature
Water you mean you like me a blot?
Latent heat. Evaporation. Maillard reaction. And why we blot meats before we cook them.
Rare, medium, or well done?
Myoglobin. Denaturation. Meat. And the science behind how you want your steak done.
Knife me and you’ll sulfur the consequences.
Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions.
Hot or not?
Temperature. Cooking methods. Conduction. And more about the Maillard reaction.
Whichever way you slice it, its tan just didn’t look good.
Enzymes. Oxidation. Browning. And how to keep cut apples from turning brown.
Butter me up baby, I’ll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
“Double, double toil and trouble; fire burn, and cauldron bubble.”
Insulation. Heat capacity. Temperature. And why double-boiling is worth the toiling.
Stay cool with a cold brew coffee
Temperature. Solubility. Oxidation. 5 reasons why a cold brew coffee is sweet and smooth.
