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
How to Remedy Over-Salted Foods
How to Prevent Eggplant from Turning Brown
How to Keep Green Vegetables Bright Green
How to Cook Pan Roasted Sweet Corn
How to Create a Culinary Masterpiece through Menu Planning
How to Properly Thaw Beef, Pork, Poultry and Seafood
How to Avoid Soggy, Slimy Okra
How to Cook and Serve an Artichoke
How to Cook and Serve an Artichoke
