Traditional Kitchen Balance
Understanding culinary science (how and why things happen in the kitchen) will make us all better cooks. Below is a list of science topics that have been included in my posts.
As a scientist, I find any aspect of food science fun (see? I really am a geek). So, this section extends beyond kitchen science to include any science topic related to food — e.g., food production, nutrition, food allergies, etc.
If you have any culinary science questions that you would like answered, I will do my best to find the answers for you. Just put your questions in the comment box below.
Baking soda – role in quick breads
Brining Meats – purpose and process
Carmelizing (browning) vegetables – why does it enhance flavor
Cooking Pasta - comparison of water absorption rates in different pasta types
Deglazing – capturing the flavors of caramelized foods in the fond
Fond – basis for pan sauces and braising liquids.
Green Revolution – application of modern farming technologies to feed our planet
Rapid Cooling – getting large food volumes through the temperature danger zone quickly
Steaming Vegetables – reason for nutrient, flavor and color preservation
