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…
The organism does one thing: it consumes sugars and produces gas and alcohol. Bread keeps the gas and loses the alcohol; brewing keeps the alcohol and loses the gas. Everything…
Two processes determine the result: what roasting creates, and how much of it the water takes out. Almost every difference between one cup and another is one of those two.…