Food Science: Calling All Questions!

Food Science: Calling All Questions!

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Emma Christensen
May 27, 2008
Seizing chocolate, resting meat, and salty brines, oh my! It's been great fun peeking behind the wizard's curtain these past few months at the scientific how's and why's of what goes on in our kitchens. Now we'd like to know: what kitchen mysteries have you always wondered about? Here's a look at some of the topics we've covered so far: Why Tougher Meats Make Better Braises Demystifying Gluten What is an Emulsion? Resting Meat What is Sourdough? Why Chocolate Seizes How does Brining Work? Why Is My Yeast Dough Hard to Roll Out? Salting to Taste Understanding the Maillard Reaction Why Sliced Fruit Turns Brown What else have you been curious about? Let us know, and we'll do our best to get to the bottom of it! (Image Credit: Orange and Book by Amelie Viullon, $9.99 at AllPosters.com)
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