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If you’re looking for someone who knows a thing or two about cooking, talk to a food scientist. They study the physics and chemistry behind how ingredients interact with each other — all in the service of making the perfect birthday cake or whipping just enough air into a meringue. They look at food from a different perspective and question every step of the process — which is why we love turning to them for cooking advice.
Below are nine helpful cooking tips straight from certified food scientists, writers, and passionate food nerds. Some of them come from classic food-science literature (like Harold McGee’s mind-blowing On Food and Cooking). Others are from food sites run by certified food scientists like Jessica Gavin. Keep these tips in mind when you’re in the kitchen and you’ll be cooking better in no time.
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Photo by Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn
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