What is coagulation and how does it work?
Author Archives: Shubham Sandilya
“Baking Soda + Beans?”
Baking soda cooks the beans faster?
“Why is it stringy?”
Why do some cheeses have that peculiar stringy texture? Is it right to call it peculiar?
Olive Oil is not for cooking?
Why EVOOs are not used for high-temperature cooking?
“Carbs are bad?”
What is a glycemic index? How does the transformation of ingredients affect it?
Oil is slower than water?!
Why oil cooks slower than water?
“Knead it! Let the gluten form.”
What is Gluten? How does it work?
“Better the bottle, better the oil!”
Why are olive oils stored in a green bottle?
Measuring consciousness of smell
How much of what we smell reaches our conscious mind?
How was/is cooking important?
How cooking made us what we are nad who we are?
Seeds Of Modernism 