Kitchen Science

Egg "A" "A Hne" chicken is how eggs make other eggs. "Samuel Butler makes another egg." "In addition to being the main ingredient of cookie dough, because it contains a lot of science, I like eggs." How much is the bubble? Why is this happening? Egg contains about 90% water and 10% protein. Because there is electrical attraction between water molecules (even if you try to drown by yourself, no effect can be obtained), so that protein decomposes water molecules when you defeat them.

There are some shortages in the kitchen that is well managed. The order is science. In New York City, the kitchen is usually small, there is not much refrigerating room or drying room. So, we have an order every day. At the time of delivery, they arrived at the dock, and they were unloaded, classified, cleaned up, and pulled to that service that night. Normally it is enough, there are only necessary ones. If you are like me, you want to provide the best service to your station. You want everything that is perfect. So, if the person you receive helps you by pulling things aside, what if he is a little close? What is the big deal?

When I was busy, I was too busy thinking about the science of cooking and food. Fortunately, there are lots of nerds bringing science to the kitchen and kitchen to the laboratory. They are all for neural circuits that control our taste, taste and smell, and all-around happiness. This week, our family won the book "Food Lab - Improve Family Food Through Science" through Sergie Eats Resident Otaku and Culinary Master KenjiLópez-Alt. It had circulated for a while, but it is difficult for us to win over the three double explosion Oreos we learned about the starting point of Kenji.

This is a problem that the students worked with Kenji Lopez-Alt at the recipe development workshop, Kenious Lopez-Alt is managing the chef of Serious Eats and the behind-the-scenes planner of the Food Research Institute. Based on Kenji's test kitchen background and food science perspective, the course analyzed various factors, made assumptions and tested them. Yes, there are lots of blind fried potatoes. For science. All French fries are necessary ... Well, stir-fry. The problem is what kind of fat is fried. The team studied three general types of frying oils with varying degrees of saturated fat to test the final crispy feel. (If you really want to be scientific, more about the difference between saturated fat and unsaturated fat)