Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes

Опубликовано 7 сентября 2016, 18:14

In the confusing (and often contradictory) world of food safety, appliances, ingredients and recipes, we can rely upon science to guide us from market to table. Long-held assumptions about cooking often fall away when examined and held up to scientific tests, yet understanding this food science will lead directly to better, safer food. Why, for example, do we sear meat? Why do onions make you cry, milk sauces curdle and why should you not put an ice cube on a burn?