Pressure Cooking Food Science
Sugars turn brown, as seen when we caramelize the tops of a crème brûlée. The browning of bread when we bake it is caused by the caramelization of the carbohydrates. Starches tend to act like sponges, soaking up water and expanding in size, as when rice or pasta noodles expand when we cook them.
- Comedian and self-described “amateur chef” Dan Ahdoot is all about bringing the way we talk about food down to earth.
- When reheating, use a food thermometer to make sure that microwaved food reaches 165°F.
- Her love for food grew after a series of health issues, including one that led to brain surgery.
- When you drop the tuna onto the pan, the outside will sear and cook quickly while leaving as much of the center as possible in its raw state.
Back matter includes a glossary of Spanish words and a recipe for …