, 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
What is an Emulsion?
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)