Alcohol. Dopamine and Endorphins. Reward pathway. And how alcohol makes our brain want and like it.
Category: Brain Food
Getting fat? No wonder you are not as strong.
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
Keep kale and carrot on.
Phytochemicals. Microbiology. Immunity. And why vegetable self-defence means spicy vegetable recipes are less common.
Okama Sutra.
Gentle curves. Hot Conductors. Design and culture. And how history of rice cookers has good karma.
Tongue (pro)teases.
Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t).
Did you score with the fish and squid?
Surface area. Collagen. Muscle fibres. And why we score fish and squid before we cook them.
Splashed from my head to-ma-toes!
Convection. Viscosity. Bubbles. And how to prevent splattering when cooking thick sauces.
Get in the zone at wok.
Shape. Cooking zones. Stir frying. And why the chef and food can withstand the wok’s high heat.
“And I can’t wait to see, what my buddies all think of me. Just imagine how much cooler I’ll be in simmer!”
Temperature. Conduction. Convection. And why we might want to simmer our chicken and vegetables.
