Copyright (c) 2015 en-us - "Food Science" blog entries - "Food Science" blog entries Sat, 28 Mar 2015 12:25:02 -0500 - "Food Science" blog entries - "Food Science" blog entries <![CDATA[Why Scalding is Still Important]]> Wed, 25 Feb 2015 11:04:58 -0500 Why Scalding is Still Important Posted by joanne_smart
Why scalding milk is important in some recipes ]]>
<![CDATA[The Science of Eggs]]> Wed, 25 Feb 2015 10:51:50 -0500 The Science of Eggs Posted by FC_Editors
Knowing what heat does to eggs helps you cook them well. ]]>
<![CDATA[The Science of Melting Cheese]]> Tue, 23 Dec 2014 12:37:42 -0500 The Science of Melting Cheese Posted by FC_Editors
The secret to getting the most luscious texture is knowing which cheeses melt best and how to melt them right. ]]>
<![CDATA[The Science of Gelatin]]> Mon, 20 Oct 2014 13:40:36 -0500 The Science of Gelatin Posted by FC_Editors
Gelatin naturally thickens desserts, savory sauces, and more ... but how? ]]>
<![CDATA[Why Grass-Fed Beef Cooks Quicker ]]> Mon, 20 Oct 2014 10:51:28 -0500 Why Grass-Fed Beef Cooks Quicker Posted by joanne_smart
Lynne Curry explains why grass-fed beef cooks more quickly ]]>
<![CDATA[The Science of Caramel]]> Fri, 22 Aug 2014 10:02:24 -0500 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. ]]>
<![CDATA[The Science of Hot Chiles]]> Mon, 23 Jun 2014 13:06:00 -0500 The Science of Hot Chiles Posted by FC_Editors
All you need to know about cooking with these fiery fruits. ]]>
<![CDATA[The Science of Pickles]]> Wed, 16 Apr 2014 08:35:11 -0500 The Science of Pickles Posted by FC_Editors
The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles. ]]>
<![CDATA[The Science of Food Preservatives]]> Fri, 14 Feb 2014 18:45:26 -0500 The Science of Food Preservatives Posted by FC_Editors
Are preservatives bad for us? Or are they just the inevitable consequence of societal evolution? ]]>
<![CDATA[The Science of Baking with Yeast]]> Fri, 13 Dec 2013 16:32:27 -0500 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. ]]>
<![CDATA[The Science of Baking Cookies]]> Tue, 29 Oct 2013 10:58:25 -0500 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. ]]>
<![CDATA[The Science of Cooking Potatoes]]> Tue, 03 Sep 2013 10:08:37 -0500 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. ]]>
<![CDATA[Handling Fresh Fruits and Vegetables]]> Wed, 26 Jun 2013 12:27:15 -0500 Handling Fresh Fruits and Vegetables Posted by FC_Editors
Our science experts debunk popular myths behind storing, prepping, and cooking seasonal produce. ]]>
<![CDATA[The Science of Ice Cream]]> Tue, 16 Apr 2013 15:57:47 -0500 The Science of Ice Cream Posted by FC_Editors
A few tricks can help make this summer treat its smooth, creamy best. ]]>
<![CDATA[The Science of Pressure Cookers]]> Tue, 19 Feb 2013 11:58:54 -0500 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. ]]>
<![CDATA[The Science of Frying]]> Wed, 19 Dec 2012 11:25:24 -0500 The Science of Frying Posted by FC_Editors
The hows and whys behind this popular cooking technique. ]]>
<![CDATA[The Deal with Bread Dough]]> Tue, 11 Dec 2012 15:13:48 -0500 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. ]]>
<![CDATA[Cream of the Crop]]> Thu, 01 Nov 2012 13:09:35 -0500 Cream of the Crop Posted by TheFoodGeek
What is Culinary Cream, and is there a good substitute for adding to hot or acidic liquids? ]]>
<![CDATA[How Eggs Provide Lift]]> Fri, 28 Sep 2012 14:37:28 -0500 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? ]]>
<![CDATA[Salt: Pasta and Water]]> Fri, 31 Aug 2012 18:17:40 -0500 Salt: Pasta and Water Posted by TheFoodGeek
We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted? ]]>