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     4  ~ 2014 sep 26cooking texturesCurious Cook : textureCurious Cook in the New York Times: To brine or not to brine the turkey ... Katsanidis, E. Impact of physical and chemical pretreatments of texture of octopus  ...
     4  +2 2014 aug 26food and cookingCurious CookWelcome! I write about the science of food and cooking : where our foods come from, what they are and what they're made of, and how cooking transforms them.
     4  ~ 2014 jul 18mcgee food and cookingAbout Harold McGee - Curious CookI write about the chemistry of food and cooking . I took up this odd vocation after studies at the California Institute of Technology and at Yale University, where I ...
     5  -2 2014 aug 27on food and cooking
     6  ~ 2014 aug 11food and cook
     10  -1 2014 jul 18cooking with scienceI write about the science of food and cooking : where our foods come from, what they ... That's the magic of cooking front and center: from one odorless, colorless,  ...
     12  -3 2014 sep 03the science of cooking
     13  -2 2014 aug 16science of cooking
     15  -6 2014 aug 04fresh fava beansPeeling fresh fava beans with ease (and soda) - Curious CookPeeling fresh fava beans with ease (and soda). A few weeks ago Evan Kleiman of KCRW's Good Food tweeted me a question from one of her ...
     16  -1 2014 aug 03cooking fava beansA few weeks ago Evan Kleiman of KCRW's Good Food tweeted me a question from one of her listeners: why did the cooking water for a batch ...
     21  -13 2014 aug 04modern cooking websiteCurious Cook : modern cookingThere's much interest these days in experimental cooking , a relatively recent approach to food that invents new dishes, and explores new ways to make ...
     23  +12 2014 aug 01cook broad beans
     23  ~ 2014 jul 24food technology blogI write about the science of food and cooking: where our foods come from, what they are ..... I've been neglecting this blog as I have my garden, and for many of the same reasons. ..... European Food Research & Technology 2000, 211:272-76 .
     28  +73 2014 sep 09thaw meat in hot waterCurious Cook: meatA hot - water bath for thawing meats (New York Times). EVEN in ... There's no easier way to deal with a bounty of meat from a big-box store or a ...
     29  +37 2014 aug 23cooking broad beans
     51  +10 2014 aug 13rare elements on sugarCurious Cook: sugarBut it's also a rare opportunity to rethink the possibilities of the basic. ... extremes from the cycling heating element , and leaving them there overnight and longer.
     53  +48 2014 sep 21best blogs about cookingThe skin-busting effect of alkaline cooking water makes good sense. .... I've been neglecting this blog as I have my garden, and for many of the same reasons.
     64  +37 2014 aug 31alkaline water baking sodaFor old-fashioned flavor, bake the baking soda - Curious CookThe only alkali that most cooks have ever used is baking soda .
     66  ~ 2014 sep 08bog bounty eliquidWhen solid ice turns into liquid water, for example, the molecules of H2O move
     66  -3 2014 jul 25crystal a caramelsCaramelization: new science, new possibilities - Curious CookFor me, the epitome of stovetop alchemy is making caramel from table ... When the sugar rises above 320°F/160°C, the solid crystals begin to ...
     70  -41 2014 aug 26sugar beet molassesSugar from the garden - Curious CookI'd read that unlike the molasses left over from cane sugar manufacture, beet molasses is fit only for livestock feed. I wondered whether that's ...
     71  +9 2014 sep 09how to caramelize palm sugarI made the caramelized sugars in these photos by putting crystals and cubes in ... unrefined sugar , a beet version of the delicious palm and cane jaggeries that ...
     81  +14 2014 jul 25large crystal sugarFor me, the epitome of stovetop alchemy is making caramel from table sugar . ... In the large sugar crystals , which I got in a Chinese market, it's clear that ...
     98  -9 2014 aug 09how to cook blogI write about the science of food and cooking : where our foods come from, what ..... I've been neglecting this blog as I have my garden, and for many of the same  ...
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