Is it true that we must put the bones in cold water to start off a stock?
Category Archives: Science
Can we get a buzz off of a Baked Alaska?
How does alcohol help our perception of flavors? Does all of the alcohol ‘burn’ off when cooking?
Cold Wash? Double Fry?
What and how Frying works? Deciphering French Fries.
“Spherification, Eureka!”
What is spherification? How does it work? How long to “cook” the spheres?
Egg an epitome of Versatility.
How does an egg cook? Why does yolk cook slower? Effect of pH on the egg and more.
“Adding oil prevent it from burning up”
What is Butter? What does it consist of? And its states. All of us were taught in our schools that mayonnaise is an emulsion of oil in water and butter the opposite, water in oil. Meh! It’s not that simple because we all are aware that butter has different states at different common temperatures rangingContinue reading ““Adding oil prevent it from burning up””
Why doesn’t anything stick to non-sticks?
How do they “non-stick” the pan? Will superglue stick to nonstick?
“Microwave ovens are fast!”
What is a microwave oven? How does it work?
“You need another yolk!”
Understanding Mayonnaise! Can we salvage it without using another yolk?
“Let it Rest. Let the juices redistribute.”
What are juices? What is their movement inside the meat when we cook it?
Seeds Of Modernism 