Do you know that your kitchen is the ultimate chemistry lab? For example, coating steamed vegetables with a little bit of olive oil will help them stay moist. Steaming can cause the vegetables to lose their water content that can dry them out so a bit of oil science can keep that from happening. Adding baking soda to boiled eggs for easy peel-off and washing berries with 51°C water to prevent molds are all examples of culinary science. Can using chemistry concepts help you cook better? Here are some methods you can try to test this out.

UPGRADE YOUR COOKING WITH THESE SCIENTIFIC METHODS

GRILLING

One of the ancient scientific forms of cooking, grilling involves preparing food over an open fire, with charcoal. The technique has been improvised for modern day cooking and makes use of the heat source under the food for complete grilling, often requiring ‘turning’ once or twice for proper cook-through. The underlying chemistry principle behind

process is the use of infra-red rays from the fuming coals that cook the meat or vegetables. The process requires some deliberation as the heat from the grilling bars can sear the meat so you have to be careful not to get the meat overdone or too undercooked The best way to grill is to keep a check on the placement of food on the grill bar so the browning rate is favorable for the heat being conducted within the meat.  the

GRILLING

One of the ancient scientific forms of cooking, grilling involves preparing food over an open fire, with charcoal. The technique has been improvised for modern day cooking and makes use of the heat source under the food for complete grilling, often requiring ‘turning’ once or twice for proper cook-through. The underlying chemistry principle behind process is the use of infra-red rays from the fuming coals that cook the meat or vegetables. The process requires some deliberation as the heat from the grilling bars can sear the meat so you have to be careful not to get the meat overdone or too undercooked The best way to grill is to keep a check on the placement of food on the grill bar so the browning rate is favorable for the heat being conducted within the meat.  the

SEARING

Also known as pan-searing, this cooking method is used in different culinary styles like roasting, braising, grilling and sautéing. The method is used to cook meat like fish, poultry or red meat at high temperatures till the surface turns brown due to caramelization and the Maillard reaction. The caramelized crust that develops on the surface of the meat adds to the delicious flavor and texture. Blackening and

browning are searing alternatives used to parch the sides before cooking it completely in the oven. Its recommended that you keep the oven temperature set to 150 °C (300 °F) and above for proper browning.

BAKING

One of the most popular methods across the globe, baking is a household favorite. From fudge brownies to savory zucchini muffins, baking is a fascinating culinary technique that requires an even heat source all around the food. The radiations from the baking oven emit heat that couples with the convection patterns of hot air to facilitate dehydration. This also

promotes proper browning at the surface of the food depending on the temperature of the oven.

BAKING

One of the most popular methods across the globe, baking is a household favorite. From fudge brownies to savory zucchini muffins, baking is a fascinating culinary technique that requires an even heat source all around the food. The radiations from the baking oven emit heat that couples with the convection patterns of hot air to facilitate dehydration. This also promotes proper browning at the surface of the food depending on the temperature of the oven.

BRAISING

Braising is usually carried out with large cuts of protein like poultry or beef that are slow-cooked until completely done. The meat is placed in a deep pot with enough fluids to hold the large slices and cooked in an oven at temperatures ranges, 200°F to 325°F. With braising, the surface of the meat does not brown as the pot is covered and the surface of the food does not dehydrate.  The flavors and colors of the 

braised meat enhance the taste of the liquids in which it is being cooked so it’s important that the temperature within the meat be kept under 100°C for the best results.

BRINING

Brining is a relatively new form of cooking that involves treating meat, cheese or vegetables with a mixture of salt or seasoning and water for preservation of food. First used by the Scandinavians, the process can also be used to season fruits and different types of cheese, a method known as pickling. While vegetables take more time for

developing texture and flavor using vinegar and seasoning, meat may be marinated for lesser duration using caramel, spices and vinegar depending on its size for cooking later or for elongation of its shelf-life. Cooking is definitely an art involving the intriguing concepts of science that make your kitchen appear like a laboratory packed with ingredients ready for observation and experimentation. Understanding the science behind cooking will help you become a better cook and improve your food while you’re having fun cooking it. As Julia Child said. “This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun”.

BRINING

Brining is a relatively new form of cooking that involves treating meat, cheese or vegetables with a mixture of salt or seasoning and water for preservation of food. First used by the Scandinavians, the process can also be used to season fruits and different types of cheese, a method known as pickling. While vegetables take more time for developing texture and flavor using vinegar and seasoning, meat may be marinated for lesser duration using caramel, spices and vinegar depending on its size for cooking later or for elongation of its shelf-life. Cooking is definitely an art involving the intriguing concepts of science that make your kitchen appear like a laboratory packed with ingredients ready for observation and experimentation. Understanding the science behind cooking will help you become a better cook and improve your food while you’re having fun cooking it. As Julia Child said. “This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun”.

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