#cooking-science
#cooking-science

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Anthony Bourdain's Korean Fried Chicken Takes 2 Days To Make (But It's Totally Worth It) - Tasting Table

Anthony Bourdain was all about fried chicken. While filming his Cajun "Parts Unknown" episode, the chef-slash-writer famously hit the local Popeye's every single day. Meanwhile, Bourdain was also an enthusiastic proponent of Korean-American fusion cuisine. It's no surprise, then, that his iconic 2016 cookbook "Appetites" includes a recipe for Korean fried chicken. Bourdain's recipe follows the fry/freeze/fry method - a popular technique for cooking Korean fried chicken that takes two days, but is well worth it for the results.

Cooking

Miscellaneous

fromnews.harvard.edu

3 weeks ago

Think you understand kitchen science? Harvard Gazette

Cooking involves molecular and physical transformations—heating, cooling, emulsifying, and pickling drive flavors, explained by chemists, mathematicians, and physicists.

Everyday cooking

fromTasting Table

3 months ago

How Buying The Same Brand Of All-Purpose Flour Every Time Makes You A Better Baker - Tasting Table

Baking requires both scientific precision and creative intuition, making consistency essential for successful outcomes.

Science

fromTasting Table

3 months ago

Is It Possible To Fry An Egg On A Sidewalk When It's Scorching Hot Out? - Tasting Table

The sidewalk can reach temperatures sufficient to cook an egg during heat waves, making the question of frying an egg on the sidewalk scientifically plausible.

Cooking

fromMail Online

4 months ago

You're cooking steak wrong! The formula for a perfect fillet revealed

The key to cooking steak perfectly lies in its thickness, not weight, affecting cooking time, as explained by a formula inspired by Einstein.