Hard-pressed to give more. Pressure. Temperature. Micro-organisms. And why cold pressed juices are cold pressed. Continue reading… Facebook Twitter LinkedIn
Water you mean you like me a blot? Latent heat. Evaporation. Maillard reaction. And why we blot meats before we cook them. Continue reading… Facebook Twitter LinkedIn
Rare, medium, or well done? Myoglobin. Denaturation. Meat. And the science behind how you want your steak done. Continue reading… Facebook Twitter LinkedIn
Knife me and you’ll sulfur the consequences. Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions. Continue reading… Facebook Twitter LinkedIn
Hot or not? Temperature. Cooking methods. Conduction. And more about the Maillard reaction. Continue reading… Facebook Twitter LinkedIn
Whichever way you slice it, its tan just didn’t look good. Enzymes. Oxidation. Browning. And how to keep cut apples from turning brown. Continue reading… Facebook Twitter LinkedIn
Butter me up baby, I’ll be your sweet caramel. Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round). Continue reading… Facebook Twitter LinkedIn
“Double, double toil and trouble; fire burn, and cauldron bubble.” Insulation. Heat capacity. Temperature. And why double-boiling is worth the toiling. Continue reading… Facebook Twitter LinkedIn
Stay cool with a cold brew coffee Temperature. Solubility. Oxidation. 5 reasons why a cold brew coffee is sweet and smooth. Continue reading… Facebook Twitter LinkedIn
Wind beneath my wings. Convection. Radiant heat. Grilling. And how to make our barbecue fire hot fast. Continue reading… Facebook Twitter LinkedIn