Why’s and How-To’s for Great Cooking
Food science is not something we think about everyday, but it is an important part of “why” ingredients act and react with one another. The chemistry, cellular structure and pigmentation of food play a big role in cooking.
There’s a reason toast turns brown; a reason sauces curdle, and a reason why we use cold butter when making a pastry. Rather than delve into a detailed course on food chemistry, here are a few shortcuts to everyday mishaps in the kitchen, and how to avoid them.
How to Make Perfect Scrambled Eggs Every time