'Food Science' Blog - FineCooking.com
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Food Science

Food Science
  • Too Hot for Hollandaise
    Too Hot for Hollandaise

    How temperature, ingredients, and technique interact in distinguishing a hollandaise from a mess of scrambled eggs, butter, and lemon.

  • Mystery Tools from Another Land
    Mystery Tools from Another Land

    Getting a box of assorted kitchen implements will give you a mixed bag of tools at the best of times. But what if the set is from a company that is not only exclusively kitchen-related, but is also based out of a foreign country?

  • Splitting the Egg
    Splitting the Egg

    Exploring the division of the indivisible: a single egg.

  • Ingredient Temperatures

    Think it doesn’t matter if your butter and eggs are room temperature or right out of the fridge? Think again.

  • Dried Egg Pasta: Hidden Danger or Perfectly Safe?

    When someone at home makes some fresh pasta, it's generally made with egg. Why is this okay to dry and store?

  • The Flavor Difference: Cooked vs. Raw

    Why does a cooked hamburger taste different from a raw hamburger?

  • Cheesecake or Cheesepie?

    It's shaped like a cake, and it's called a cake, but cheesecake might be something even more delicious.

  • The Problem with Science

    A rhetorical question from the web leads to thinking about the good and the bad of food science.

  • Egg sizes and substitutions

    How can we merge the world of farmer's markets and precision recipes to ensure that we use the proper amount of farm-fresh, un-graded eggs in our baked goods?

  • Talk the Wok

    Wok: Just a big frying pan, or something more?

  • The Best Scrambled Eggs

    It is often said that the true test of a chef is how well they cook eggs. The Food Geek is not a chef, but he does have some advice on scrambling eggs.

  • Double or Nothing Jam

    Why does the label on the pectin box warn against making a double-batch of jam, and is there anything that can be done to remedy the situation?

  • Proper use of basil as a stuffing

    Basil is the King of Herbs, and it's the right time to use it in foods. This week, we explore what it goes well with, and how to maximize its flavor.

  • Keeping Fresh Greens Fresh

    The science of cell structure helps explain why good lettuce goes bad.

  • Stainless steel... or is it?

    Sometimes while going through some known territory, I run across some new tidbits. What started out as a simple look at boiling revealed hidden dangers to your pots.

  • Saving Garlic from Sprouts

    Garlic is a wonderful addition to many foods, but it seems like it's a lot easier to find bad garlic than good garlic. Find out what causes garlic to lose its wonderfulness and how to prevent that from happening.

  • Degrees of Boiling

    Sometimes recipe authors like to add a little pizzazz to their descriptions, and sometimes what's written means something important. This week, we explore the possibilities of different kinds of boiling, bringing back a metaphor from articles past.

  • Essence of Coffee

    What are the secrets to great coffee, both the ones we know and the ones we have yet to find?

  • Cracking the Boiled Egg Mystery

    Is a boiled egg hard to peel because I don't know how the proper technique, or is it because I don't make the egg properly in the first place?

  • Competition Pies

    If you're gearing up for your first pie competition, what sort of things can you do to prepare, and what do you do when it all goes wrong?

161 posts

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