Food Science: Calling All Questions!

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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