A collection of Foodie Science tips that every cook needs to know!
Food science is not something we think about everyday, but it is an important part of "why" ingredients act and react with one another.
Here are a few shortcuts to everyday mishaps in the kitchen, and how to avoid them.
Jump to:
How to Make Perfect Boiled Eggs
How to easily peel, avoid the nasty green ring and more!
Perfect Scrambled Eggs
Quick foolproof method for fluffy scrambled eggs every time.
Fix Over Salted Foods
Heavy-handed with the salt shaker? Here's how to fix over salted foods.
Keep Eggplant from Turning Brown
Follow these steps and your eggplant won't turn brown.
How to Keep Green Vegetables Bright Green
Avoid drab green vegetables.
Pan Roasted Sweet Corn
How to roast corn in a cast-iron skillet.
Secrets to Gravies and Sauces
The secrets to making silky smooth and delicious sauces.
How to Plan A Menu
Stumped for dinner ideas? Here's a few ways to find dinner inspiration!
How to Properly Thaw Foods
Don't risk a foodborne illness. Learn how to thaw proteins the safe way.
How to Identify Whole Grains
Not all labels are the same. Know what to look for when buying whole grains.
How to Cook and Serve an Artichoke
Stymied by this thorny vegetable? Here's how to cook and serve an artichoke!
This is an on-going and evolving post, but when you subscribe to my website, you'll get helpful and more detailed foodie science tips every week!
Just click "Subscribe" in the upper right hand corner and you're in!
I'd love to hear from you!