Some dishes improve and some collapse, and which is which is predictable. Here are fifteen things going on.
1. Flavour Compounds Keep Moving After the Heat Is Off
Soluble aromatic…
Cream is milk with most of the water taken out of the way, and the fat that remains behaves in ways the original liquid cannot. Here are fifteen.
1. It…
Dry heat does two things to spices, nuts and seeds: it releases what was locked inside them and it creates compounds that were never there. Here are fifteen.
1. Moisture…
Texture is not a minor component of eating. It is perceived through an entirely different set of senses from flavour, and it decides more about whether something is acceptable than…
The number on the dial describes the air. What actually cooks the food is a combination of that air, the surfaces radiating at it and whatever it is sitting on…
The temperature is fixed by the liquid rather than by the heat applied, which means turning the heat up past a certain point adds agitation and nothing else. Here are…