Science and Cooking
I love to cook. As one might gather from this blog, I like to keep my hands busy, and cooking saves money and provides deliciousness. (Many other hobbies have more of a knack for consuming money.) I...
View ArticleFood and science: when is food safe?
The milk we get at the store is pasteurized, and we all know that chicken must reach 165 F and pork must reach 145 F. What is the source of these numbers, and what is their purpose? Raw foods like meat...
View ArticleFood and science: sous vide or water bath cooking
In sous vide cooking, food is cooked in a water-bath at low temperatures (130-150 F) for longer times. Food cooked sous vide can be radically different in texture and taste than food cooked by more...
View Article
More Pages to Explore .....