Copyright (c) 2014 FineCooking.com en-us FineCooking.com - "Food Science" blog entries FineCooking.com - "Food Science" blog entries http://www.finecooking.com/blog/food-geek Sat, 25 Oct 2014 09:11:44 -0500 FineCooking.com - "Food Science" blog entries FineCooking.com - "Food Science" blog entries http://www.finecooking.com/assets/images/cs_logo_sm.jpg http://www.finecooking.com/blog/food-geek <![CDATA[The Science of Gelatin]]> Mon, 20 Oct 2014 13:40:36 -0500 http://www.finecooking.com/item/63379/the-science-of-gelatin http://www.finecooking.com/item/63379/the-science-of-gelatin The Science of Gelatin Posted by FC_Editors
Gelatin naturally thickens desserts, savory sauces, and more ... but how? ]]>
http://www.finecooking.com/item/63379/the-science-of-gelatin
<![CDATA[Why Grass-Fed Beef Cooks Quicker ]]> Mon, 20 Oct 2014 10:51:28 -0500 http://www.finecooking.com/item/63287/why-grass-fed-beef-cooks-quicker http://www.finecooking.com/item/63287/why-grass-fed-beef-cooks-quicker Why Grass-Fed Beef Cooks Quicker Posted by joanne_smart
Lynne Curry explains why grass-fed beef cooks more quickly ]]>
http://www.finecooking.com/item/63287/why-grass-fed-beef-cooks-quicker
<![CDATA[The Science of Caramel]]> Fri, 22 Aug 2014 10:02:24 -0500 http://www.finecooking.com/item/60729/the-science-of-caramel http://www.finecooking.com/item/60729/the-science-of-caramel The Science of Caramel Posted by FC_Editors
The flavor secret behind many classic desserts, caramel can be tricky to make, and for some cooks, the process seems confusing and difficult. Here, we'll demystify the science of caramelizing sugar-from how it's done to what can go wrong when making it-so you can confidently create caramel confections at home. ]]>
http://www.finecooking.com/item/60729/the-science-of-caramel
<![CDATA[The Science of Hot Chiles]]> Mon, 23 Jun 2014 13:06:00 -0500 http://www.finecooking.com/item/60077/the-science-of-hot-chiles http://www.finecooking.com/item/60077/the-science-of-hot-chiles The Science of Hot Chiles Posted by FC_Editors
All you need to know about cooking with these fiery fruits. ]]>
http://www.finecooking.com/item/60077/the-science-of-hot-chiles
<![CDATA[The Science of Pickles]]> Wed, 16 Apr 2014 08:35:11 -0500 http://www.finecooking.com/item/58953/the-science-of-pickles http://www.finecooking.com/item/58953/the-science-of-pickles The Science of Pickles Posted by FC_Editors
The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles. ]]>
http://www.finecooking.com/item/58953/the-science-of-pickles
<![CDATA[The Science of Food Preservatives]]> Fri, 14 Feb 2014 18:45:26 -0500 http://www.finecooking.com/item/57763/the-science-of-food-preservatives http://www.finecooking.com/item/57763/the-science-of-food-preservatives The Science of Food Preservatives Posted by FC_Editors
Are preservatives bad for us? Or are they just the inevitable consequence of societal evolution? ]]>
http://www.finecooking.com/item/57763/the-science-of-food-preservatives
<![CDATA[The Science of Baking with Yeast]]> Fri, 13 Dec 2013 16:32:27 -0500 http://www.finecooking.com/item/56340/the-science-of-baking-with-yeast http://www.finecooking.com/item/56340/the-science-of-baking-with-yeast The Science of Baking with Yeast Posted by FC_Editors
With its unparalleled ability to make bread rise, this tiny organism is a culinary wonder. Find out what yeast is, how it works, and how to use it. ]]>
http://www.finecooking.com/item/56340/the-science-of-baking-with-yeast
<![CDATA[The Science of Baking Cookies]]> Tue, 29 Oct 2013 10:58:25 -0500 http://www.finecooking.com/item/55415/the-science-of-baking-cookies http://www.finecooking.com/item/55415/the-science-of-baking-cookies The Science of Baking Cookies Posted by FC_Editors
David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure. ]]>
http://www.finecooking.com/item/55415/the-science-of-baking-cookies
<![CDATA[The Science of Cooking Potatoes]]> Tue, 03 Sep 2013 10:08:37 -0500 http://www.finecooking.com/item/53816/the-science-of-cooking-potatoes http://www.finecooking.com/item/53816/the-science-of-cooking-potatoes The Science of Cooking Potatoes Posted by FC_Editors
From storage to starch content, here’s what you need to know about America’s favorite vegetable. ]]>
http://www.finecooking.com/item/53816/the-science-of-cooking-potatoes
<![CDATA[Handling Fresh Fruits and Vegetables]]> Wed, 26 Jun 2013 12:27:15 -0500 http://www.finecooking.com/item/52560/handling-fresh-fruits-and-vegetables http://www.finecooking.com/item/52560/handling-fresh-fruits-and-vegetables Handling Fresh Fruits and Vegetables Posted by FC_Editors
Our science experts debunk popular myths behind storing, prepping, and cooking seasonal produce. ]]>
http://www.finecooking.com/item/52560/handling-fresh-fruits-and-vegetables
<![CDATA[The Science of Ice Cream]]> Tue, 16 Apr 2013 15:57:47 -0500 http://www.finecooking.com/item/50900/the-science-of-ice-cream http://www.finecooking.com/item/50900/the-science-of-ice-cream The Science of Ice Cream Posted by FC_Editors
A few tricks can help make this summer treat its smooth, creamy best. ]]>
http://www.finecooking.com/item/50900/the-science-of-ice-cream
<![CDATA[The Science of Pressure Cookers]]> Tue, 19 Feb 2013 11:58:54 -0500 http://www.finecooking.com/item/49607/the-science-of-pressure-cookers http://www.finecooking.com/item/49607/the-science-of-pressure-cookers The Science of Pressure Cookers Posted by FC_Editors
These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how. ]]>
http://www.finecooking.com/item/49607/the-science-of-pressure-cookers
<![CDATA[The Science of Frying]]> Wed, 19 Dec 2012 11:25:24 -0500 http://www.finecooking.com/item/48328/the-science-of-frying http://www.finecooking.com/item/48328/the-science-of-frying The Science of Frying Posted by FC_Editors
The hows and whys behind this popular cooking technique. ]]>
http://www.finecooking.com/item/48328/the-science-of-frying
<![CDATA[The Deal with Bread Dough]]> Tue, 11 Dec 2012 15:13:48 -0500 http://www.finecooking.com/item/48260/the-deal-with-bread-dough http://www.finecooking.com/item/48260/the-deal-with-bread-dough The Deal with Bread Dough Posted by TheFoodGeek
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. ]]>
http://www.finecooking.com/item/48260/the-deal-with-bread-dough
<![CDATA[Cream of the Crop]]> Thu, 01 Nov 2012 13:09:35 -0500 http://www.finecooking.com/item/47380/cream-of-the-crop http://www.finecooking.com/item/47380/cream-of-the-crop Cream of the Crop Posted by TheFoodGeek
What is Culinary Cream, and is there a good substitute for adding to hot or acidic liquids? ]]>
http://www.finecooking.com/item/47380/cream-of-the-crop
<![CDATA[How Eggs Provide Lift]]> Fri, 28 Sep 2012 14:37:28 -0500 http://www.finecooking.com/item/46530/how-eggs-provide-lift http://www.finecooking.com/item/46530/how-eggs-provide-lift How Eggs Provide Lift Posted by TheFoodGeek
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? ]]>
http://www.finecooking.com/item/46530/how-eggs-provide-lift
<![CDATA[Salt: Pasta and Water]]> Fri, 31 Aug 2012 18:17:40 -0500 http://www.finecooking.com/item/45952/salt-pasta-and-water http://www.finecooking.com/item/45952/salt-pasta-and-water Salt: Pasta and Water Posted by TheFoodGeek
We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted? ]]>
http://www.finecooking.com/item/45952/salt-pasta-and-water
<![CDATA[It's Only Mostly Cooked]]> Tue, 31 Jul 2012 08:30:00 -0500 http://www.finecooking.com/item/45309/its-only-mostly-cooked http://www.finecooking.com/item/45309/its-only-mostly-cooked It's Only Mostly Cooked Posted by TheFoodGeek
The techniques of blanching and parboiling seem awfully similar. Are they the same? ]]>
http://www.finecooking.com/item/45309/its-only-mostly-cooked
<![CDATA[Saucy Lumps, and How to Avoid Them]]> Fri, 29 Jun 2012 15:14:26 -0500 http://www.finecooking.com/item/44581/saucy-lumps-and-how-to-avoid-them http://www.finecooking.com/item/44581/saucy-lumps-and-how-to-avoid-them Saucy Lumps, and How to Avoid Them Posted by TheFoodGeek
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. ]]>
http://www.finecooking.com/item/44581/saucy-lumps-and-how-to-avoid-them
<![CDATA[The Why of the Wooden Spoon]]> Thu, 17 May 2012 08:30:00 -0500 http://www.finecooking.com/item/43369/the-why-of-the-wooden-spoon http://www.finecooking.com/item/43369/the-why-of-the-wooden-spoon The Why of the Wooden Spoon Posted by TheFoodGeek
Recipes sometimes specify using a wooden spoon. What's wrong with plastic? ]]>
http://www.finecooking.com/item/43369/the-why-of-the-wooden-spoon