#food-science

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Everyday cooking
fromTasting Table
2 months ago

Make Restaurant-Quality Mac And Cheese Sauce With One Unlikely Ingredient - Tasting Table

Adding Alka-Seltzer to mac and cheese can prevent curdling and create a smoother, creamier cheese sauce.
Everyday cooking
fromTasting Table
2 months ago

Alton Brown's Secret Weapon For Unbeatable Pasta Sauce Is Not What You'd Expect - Tasting Table

Beef jerky can elevate pasta sauce when rehydrated and added to the mix.
Celebrity chef Alton Brown champions retro pantry ingredients like jerky for an enhanced flavor profile.
Everyday cooking
fromTasting Table
2 months ago

Make Restaurant-Quality Mac And Cheese Sauce With One Unlikely Ingredient - Tasting Table

Adding Alka-Seltzer to mac and cheese can prevent curdling and create a smoother, creamier cheese sauce.
Everyday cooking
fromTasting Table
2 months ago

Alton Brown's Secret Weapon For Unbeatable Pasta Sauce Is Not What You'd Expect - Tasting Table

Beef jerky can elevate pasta sauce when rehydrated and added to the mix.
Celebrity chef Alton Brown champions retro pantry ingredients like jerky for an enhanced flavor profile.
#sour-candy
#baking
fromSlate Magazine
3 months ago
Miscellaneous

Everyone Thought the "Tunnel of Fudge" Cake Was Lost Forever. But We've Finally Discovered the Secret Ingredient.

fromSlate Magazine
3 months ago
Miscellaneous

Everyone Thought the "Tunnel of Fudge" Cake Was Lost Forever. But We've Finally Discovered the Secret Ingredient.

Science
fromNature
2 weeks ago

Daily briefing: These award-winning photos show scientists at work

Scientists' fieldwork photos celebrate the dedication and artistry in research, highlighting the calmness amid the chaos.
Debate exists over AI's role in writing scientific papers and its implications for future research.
Advancements in obesity-related cancer research suggest weight-loss drugs could outperform surgery.
Rovelli critiques bad philosophy as a barrier to progress in the field of physics.
#nutrition
fromTasting Table
2 weeks ago

Why Cold Pizza Tastes So Delicious, According To Science - Tasting Table

The layers of cold pizza remain separated, preserving the texture between the crisp crust and soft toppings, while the cheese firms up as it cools.
NYC food
#culinary
fromMail Online
2 weeks ago

Scientists reveal best way to ensure none of your eggs crack

Lab experiments at the Massachusetts Institute of Technology show that raw chicken eggs are less likely to crack when dropped side-on than when vertically oriented.
OMG science
fromMail Online
3 weeks ago

Milk before or after cereal? Scientists finally settle age-old debate

However, it will be better coated if the milk is poured on. Timing is key, he said. 'Of course, it depends what the cereal is.'
Food & drink
#fast-food
fromArs Technica
4 weeks ago

Physics of the perfect cacio e pepe sauce

"A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for cacio e pepe, relying instead on instinct and years of experience."
Everyday cooking
fromTasting Table
4 weeks ago

Do Not Put This Common Drink Flavor In Your Coffee - Tasting Table

The acidity of lemon can drastically lower the pH of coffee and ruin its flavor, causing curdling when combined with milk.
Coffee
#probiotics
SF food
fromEngadget
1 month ago

Researchers who made miso in space say it tastes good, but different

Fermenting foods in space is possible; miso made on the ISS has distinct flavors due to its unique environmental conditions.
fromNature
1 month ago

From bench to bread: how science can enhance your hobbies

When the world shut down, it was like, I don't know what to do with myself; I ended up throwing all of my experimental angst into a sourdough starter.
OMG science
fromTasting Table
1 month ago

The Reason Behind Alton Brown's Passion For Science-Based Cooking - Tasting Table

I think it's because I'm not a naturally good cook. I can't walk into a kitchen and just make things happen. I need to know what's going on.
Everyday cooking
#foie-gras
LA food
fromThe Local France
2 months ago

Faux gras? Scientists craft 'more ethical' version of French delicacy

Scientists created a more ethical foie gras alternative that maintains taste and texture without force-feeding animals.
SF food
fromwww.nytimes.com
2 months ago

Foie Gras That Skips the Force-Feeding Is Developed by Physicists

Dr. Thomas Vilgis seeks to create foie gras without the unethical practice of force-feeding animals.
#baking-tips
#cooking-techniques
fromTasting Table
3 months ago
Cooking

Please Don't Throw Pasta At The Wall - It Won't Tell You If It's Done - Tasting Table

Throwing pasta at the wall to test doneness is a myth; stickiness does not indicate perfect cooking.
OMG science
fromTasting Table
2 months ago

How Thunderstorms Caused Milk To Spoil Until The 19th Century - Tasting Table

Thunderstorms can spoil milk due to bacteria thriving in their warm and wet conditions, as historically noted by dairy workers.
NYC food
fromTasting Table
3 months ago

Why Do Bagels Have Holes? The 14th Century Trend That Stuck Around - Tasting Table

Bagels have holes for practical baking benefits and historical symbolism.
fromTasting Table
3 months ago

The Ingredient We Didn't Expect To Find In Kirkland Signature Microwave Popcorn - Tasting Table

While an initial surprise, a quick investigation reveals a few reasons why the extra ingredient does make sense. It's rarer than your off-the-cuff sweet versus salty variations, but not unheard of. Earthy with citrus notes, it adds a sought-after depth of flavor.
Everyday cooking
fromTasting Table
7 months ago

The Only Type Of Chip You Should Use For Chocolate-Covered Potato Chips - Tasting Table

"Potato chips with ridges are scientifically better for dipping, making them the ideal choice for chocolate covering due to their sturdiness and groove structure."
Miscellaneous
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