Cooking Techniques
ENHANCING FLAVOR -- AND UMAMI

Flavor can be enhanced many ways... Umami is now the commonly used term by taste scientists for the fifth taste (the first four being salt, sweet, bitter and sour).. . Read more .

In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking.. Read more about Brining -- See also Curing --> .. Read about Curing

How to Roast Tomatoes for Umami Flavor ...

How to Freeze Zucchini Blossoms for the Autum and Winter Months. -- Science of Zucchini Blossoms -- Male vs Female Flowers


FOAMS
Foams can produce a lighter feel than a to a thick sauce. They can provide both a tactile and textural aspects, and they can provide a visual aspect to a dish . ... Read more--

SOUS VIDE COOKING
Several chefs have claimed the perfect sous vide egg to be the 65 °C (145°F) egg where both whites and yolk have similar consistencies . Read more about Sous Vide Cooking
With changes in how we cook and eat the fields of culinary arts and culinary science appear now to be merging into one. ..What is Molecular Gastronomy? ... Read more -- Molecular Gastronomy

BROWNING FOODS

SCIENCE OF SLOW COOKING

What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about 160F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating ... read more about the Science of Slow Cooking (Meats) -- See Also: Important Temperatures in Cooking , Cooking with Induction Stovetops -- Why does meat shrink when cooked? -- Confit Cooking


SCIENCE OF PRESSURE COOKING

Pressure cookers are not only ideal for cooking many foods quickly, but some chefs consider them ideal for making quick and flavourful stocks. See Science of the pressure cooker.-- Science of Pressure Cooking.


COOKING FISH IN THE MICROWAVE
Parchment paper is a heavy-duty paper sold on rolls in boxes, like aluminum foil and plastic wrap. It is moisture-resistant and grease-resistant making ideal for low fat cooking Read more about using parchment paper for microwave cooking fish and vegetables... Read more..

HOW TO MAKE SMOOTHER ICE CREAMS AND SORBETS
Do you notice that your homemade ice cream is harder to scoop and is not as smooth as commercial ice cream. Find out how to make smoother ice... Read more.. And does you sorbet have too many large ice crystals ... read how to make smoother sorbets here.

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