Every other preservation method makes food hostile to spoilage organisms. This one removes them entirely and then locks the door. Here are fifteen consequences.
1. The Order Is Seal First,…
Cocoa butter can set in several different ways, and only one of them produces chocolate that behaves the way people expect. Almost everything below follows from that. Here are fifteen.…
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…
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…
The tissue is dense and most flavour molecules are large, so the liquid stays near the outside. Once that is understood, what a marinade is good for changes completely. Here…