'Food Science' Blog - FineCooking.com

'Food Science' Blog - FineCooking.com

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The Science of Ice Cream

A few tricks can help make this summer treat its smooth, creamy best.
The Science of Pressure Cookers

These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.
The Science of Frying

The hows and whys behind this popular cooking technique.

The Deal with Bread Dough

Different types of doughs require different techniques, and sometime familiarity with one dough's method takes you down the wrong path with another type of dough.
Cream of the Crop

What is Culinary Cream, and is there a good substitute for adding to hot or acidic liquids?
How Eggs Provide Lift

Adding an egg to a cake mixture will tend to cause the cake to rise more. What is it about eggs that provide lift, even without making a foam?
Salt: Pasta and Water

We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?
It's Only Mostly Cooked

The techniques of blanching and parboiling seem awfully similar. Are they the same?
Saucy Lumps, and How to Avoid Them

Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a better comparison at holiday meals.
The Why of the Wooden Spoon

Recipes sometimes specify using a wooden spoon. What's wrong with plastic?
Slow Cooking Secrets

Too often the results of a night of slow cooking are a grey, gooey mess. If you're making oatmeal, that's not so bad, but for most things, it's icky. Here are some tricks to slow cooking success.
A New Method for Panna Cotta

A reader runs across a new method for making panna cotta, but it seems vaguely familiar in a different context.
The Dos and Don'ts of Slow Cookers

Using a slow cooker has unique benefits, but it isn't completely foolproof. Here are some dos and don'ts to help your next slow cooked meal come out perfectly.
Make the Most of Your Slow Cooker

The hows and whys behind cooking with this popular kitchen appliance.
Ginger ale, ginger beer

What's the difference between ginger ale and ginger beer, and is there really such a thing as a "ginger beer plant"?
Mashed potato textures

Potatoes processed with a ricer have a different texture than those processed with a mixer. Why?
Cucumber Preservation

Though it's not the best for the environment, there are reasons to wrap cucumbers in plastic.
Flattened Cookies

Sometimes what should be a nice, puffed-up cookie falls flat. Literally.
Less Moist: Dehydration at Home

Sometimes you get a bounty of tasty food that you want to preserve, but you don't want to take up all that freezer space and you've canned about as much as you're going to can. Do you buy a specialty machine to do that, or are there other options?
How Baby Carrots are Made

There are no storks, but baby carrots often have to go a ways to get to your home

Make it Tonight

Beef Burgers with Blue Cheese and Caramelized Onions

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