Mention the words “science” and “cooking” in the same sentence and the phrase “molecular gastronomy” springs to mind. Scientific techniques have added zest to high-end cuisine, but you don’t have to be using liquid nitrogen, spherification and the like to benefit. Home cooks can learn a lot from science, especially when it comes to knowing which bits of kitchen folklore are worth swallowing.
It turns out that many top tips make little difference, while...
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