#cookingscience — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #cookingscience, aggregated by home.social.
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Pro tip: Off-heat tossing = no scrambled eggs. Just silk.
#food #recipes #CookingScience #RestaurantSecret
https://soyummysoeasy.com/extra-creamy-carbonara-recipe/ -
Pro tip: Off-heat tossing = no scrambled eggs. Just silk.
#food #recipes #CookingScience #RestaurantSecret
https://soyummysoeasy.com/extra-creamy-carbonara-recipe/ -
Pro tip: Off-heat tossing = no scrambled eggs. Just silk.
#food #recipes #CookingScience #RestaurantSecret
https://soyummysoeasy.com/extra-creamy-carbonara-recipe/ -
Pro tip: Off-heat tossing = no scrambled eggs. Just silk.
#food #recipes #CookingScience #RestaurantSecret
https://soyummysoeasy.com/extra-creamy-carbonara-recipe/ -
Pro tip: Off-heat tossing = no scrambled eggs. Just silk.
#food #recipes #CookingScience #RestaurantSecret
https://soyummysoeasy.com/extra-creamy-carbonara-recipe/ -
Secret: Medium heat. No burst bubbles. Perfect spheres.
#food #recipes #ProTip #CookingScience
https://soyummysoeasy.com/easy-buchi-recipe/ -
Secret: Medium heat. No burst bubbles. Perfect spheres.
#food #recipes #ProTip #CookingScience
https://soyummysoeasy.com/easy-buchi-recipe/ -
Secret: Medium heat. No burst bubbles. Perfect spheres.
#food #recipes #ProTip #CookingScience
https://soyummysoeasy.com/easy-buchi-recipe/ -
Secret: Medium heat. No burst bubbles. Perfect spheres.
#food #recipes #ProTip #CookingScience
https://soyummysoeasy.com/easy-buchi-recipe/ -
Secret: Medium heat. No burst bubbles. Perfect spheres.
#food #recipes #ProTip #CookingScience
https://soyummysoeasy.com/easy-buchi-recipe/ -
Science ish question time. Do oil and butter have different *cooling* times? As in, something cooked in the same amount of oil vs butter will/ won't cool down, off the heat and in identical containers etc, oil/ butter being the only variable, at the same rate?
I poked around online and only found some dense scientific articles that are too much work on my first cup of coffee. Anyone have thoughts on this?
It's just a random curiosity. Feels like it might be an obvious, well duh, kind of answer, but I'm meandering today. Thanks all!!
-
Science ish question time. Do oil and butter have different *cooling* times? As in, something cooked in the same amount of oil vs butter will/ won't cool down, off the heat and in identical containers etc, oil/ butter being the only variable, at the same rate?
I poked around online and only found some dense scientific articles that are too much work on my first cup of coffee. Anyone have thoughts on this?
It's just a random curiosity. Feels like it might be an obvious, well duh, kind of answer, but I'm meandering today. Thanks all!!
-
Science ish question time. Do oil and butter have different *cooling* times? As in, something cooked in the same amount of oil vs butter will/ won't cool down, off the heat and in identical containers etc, oil/ butter being the only variable, at the same rate?
I poked around online and only found some dense scientific articles that are too much work on my first cup of coffee. Anyone have thoughts on this?
It's just a random curiosity. Feels like it might be an obvious, well duh, kind of answer, but I'm meandering today. Thanks all!!
-
Science ish question time. Do oil and butter have different *cooling* times? As in, something cooked in the same amount of oil vs butter will/ won't cool down, off the heat and in identical containers etc, oil/ butter being the only variable, at the same rate?
I poked around online and only found some dense scientific articles that are too much work on my first cup of coffee. Anyone have thoughts on this?
It's just a random curiosity. Feels like it might be an obvious, well duh, kind of answer, but I'm meandering today. Thanks all!!
-
Science ish question time. Do oil and butter have different *cooling* times? As in, something cooked in the same amount of oil vs butter will/ won't cool down, off the heat and in identical containers etc, oil/ butter being the only variable, at the same rate?
I poked around online and only found some dense scientific articles that are too much work on my first cup of coffee. Anyone have thoughts on this?
It's just a random curiosity. Feels like it might be an obvious, well duh, kind of answer, but I'm meandering today. Thanks all!!
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So, not too long ago, someone here on Mastodon (I've forgotten who) suggested I pick up a copy of #SaminNosrat's #SaltFatAcidHeat. It is NOT a vegetarian cookbook, but it does have some veggie recipes that I'm planning on trying out (and sharing with folks here). I watched the TV series on Netflix (CW - lots of images of meat on the episodes), but I learned how to make salt from salt-water, learned about cold spots in the oven, saw how traditional tamari is made in Japan, and how microflora in the soil affects the taste of olive oil! And lots about the chemistry and science behind cooking! Some good stuff!
#Cookbooks #CookingScience #Recipes #Cooking #MichaelPollan #WendyMacNaughton -
So, not too long ago, someone here on Mastodon (I've forgotten who) suggested I pick up a copy of #SaminNosrat's #SaltFatAcidHeat. It is NOT a vegetarian cookbook, but it does have some veggie recipes that I'm planning on trying out (and sharing with folks here). I watched the TV series on Netflix (CW - lots of images of meat on the episodes), but I learned how to make salt from salt-water, learned about cold spots in the oven, saw how traditional tamari is made in Japan, and how microflora in the soil affects the taste of olive oil! And lots about the chemistry and science behind cooking! Some good stuff!
#Cookbooks #CookingScience #Recipes #Cooking #MichaelPollan #WendyMacNaughton -
So, not too long ago, someone here on Mastodon (I've forgotten who) suggested I pick up a copy of #SaminNosrat's #SaltFatAcidHeat. It is NOT a vegetarian cookbook, but it does have some veggie recipes that I'm planning on trying out (and sharing with folks here). I watched the TV series on Netflix (CW - lots of images of meat on the episodes), but I learned how to make salt from salt-water, learned about cold spots in the oven, saw how traditional tamari is made in Japan, and how microflora in the soil affects the taste of olive oil! And lots about the chemistry and science behind cooking! Some good stuff!
#Cookbooks #CookingScience #Recipes #Cooking #MichaelPollan #WendyMacNaughton -
So, not too long ago, someone here on Mastodon (I've forgotten who) suggested I pick up a copy of #SaminNosrat's #SaltFatAcidHeat. It is NOT a vegetarian cookbook, but it does have some veggie recipes that I'm planning on trying out (and sharing with folks here). I watched the TV series on Netflix (CW - lots of images of meat on the episodes), but I learned how to make salt from salt-water, learned about cold spots in the oven, saw how traditional tamari is made in Japan, and how microflora in the soil affects the taste of olive oil! And lots about the chemistry and science behind cooking! Some good stuff!
#Cookbooks #CookingScience #Recipes #Cooking #MichaelPollan #WendyMacNaughton -
So, not too long ago, someone here on Mastodon (I've forgotten who) suggested I pick up a copy of #SaminNosrat's #SaltFatAcidHeat. It is NOT a vegetarian cookbook, but it does have some veggie recipes that I'm planning on trying out (and sharing with folks here). I watched the TV series on Netflix (CW - lots of images of meat on the episodes), but I learned how to make salt from salt-water, learned about cold spots in the oven, saw how traditional tamari is made in Japan, and how microflora in the soil affects the taste of olive oil! And lots about the chemistry and science behind cooking! Some good stuff!
#Cookbooks #CookingScience #Recipes #Cooking #MichaelPollan #WendyMacNaughton
