The Food Lab: Better Home Cooking Through Science
{^ The keys to good kitchen science (^) } Science is not about big words. It’s not about lab coats and saf ...
married, I noticed that there seemed to be a direct correlation between some of my wife’s bad moods ...
experiments. Oftentimes scientists only see what they want to see and find the answers they want to fin ...
members of the board finally prove that Hans’s so-called abilities were fake? They designed a ...
some say borders on the, well, the obsessive. The first time I heard that the mineral content of water mi ...
easily provable in a laboratory. The more interesting question to me was, are the effects ...
grocery. Aquafina: less than 10 ppm Dasani: approximately 40 ppm Tap water: approximately 60 ppm Rochetta: 17 ...
caps were switched, Mathieu would reveal which bottle of water was used to make each dough, and ...
the first place. Now, these were very poor scientists. Rule Numero Uno when it comes to science is t ...
restaurant take turns shaping, saucing, and baking the pizzas, this time Mathieu himself made each ...
at 4 p.m., with chef Mathieu waiting for us. Jeffrey, however, was nowhere to be seen, though ...
second one was saved until all eight were on the table. That way, we could go back and retaste to ...
hard to find fault with any of them, but does #3 look just a shade paler than the rest, indica ...
the water we tried—delivered the crispest crusts, but overall, there was not enough of a trend in the ...
{^ What is cooking?^ } I know you’re eager to jump right in and start cooking, but first answer this que ...
physical and chemical changes are permanent. Once a protein’s shape has been changed by ...
this added energy goes to raising the temperature of the steak, but much of it gets used for ...
energy as iron and about half as much as air. Not only that, but remember that air is far l ...
amount of energy within the second coop is double that of the first. So, energy and temperature are not the same ...
point of ice). 130°F (52°C): Medium-rare steak. Also the temperature at which most bacteria begin to die, ...
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