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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...

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Food 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...

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Food 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...

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