Food and science may not seem that related, but you'd be surprised how much chemistry is behind every ingredient interaction.
You've tried multiple times to whip just enough air into a meringue or make the perfect birthday cake, and just as many times, you failed. So, what's the secret? Because there is probably one, right? Well, if you look at food from a different perspective and start making some connections, you'll find out that there is a certain logic in combining ingredients, as well as a specific set of methods for each recipe. You could finally find out why a particular food tastes better hot, how to cook extra fluffy rice, or whether marinating tenderises the meat.
Undoubtedly, there is science behind cooking. Cooking and all its associated processes (blending, mixing, heating, freezing, etc.) is just chemistry. When you prepare food, a myriad of physical and chemical processes simultaneously happen to turn the ingredients involved into a delicious meal. And this science of cooking is just as complicated as any other science, taking considerable time to understand. However, these brilliant tips from passionate food nerds, food scientists, and writers will make it much easier for you.
Add a pinch of baking soda to caramelised onions
J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Science, recommends adding a pinch of baking soda to onions to cook caramelised onions faster. The secret lies in the pH's acidity: the higher it is, the quicker the caramelisation process will be. However, ensure you don't overuse it and add just ¼ teaspoon of baking soda per pound of onions to achieve the desired result. Surprisingly, you'll have your onions a bit softer, so don't hesitate to use this simple and practical tip whenever you want to impress guests with some delicious caramelised onions.
Don't be afraid to use scalded milk
If a certain recipe requires scalding milk, don't hesitate: it's for a good reason. We know this process might often be considered unnecessary, and that's because it calls for extra effort. Nonetheless, cookbook author and food scientist Nicole Rees explains the importance of scalding milk when it comes to obtaining quality dough. Interestingly, this process breaks down whey proteins found in milk, helping the dough rise properly. If you try this tip, you'll obtain the perfect dough and, hence, the perfect bread.
Keep pasta at a rolling boil during cooking
This surely contradicts everything you've learned about cooking pasta so far, but trust us - it will change how this food tastes significantly. Therefore, pasta shouldn't be cooked in boiling water but kept at a rolling boil. That's because pasta quickly releases starch into the water during the first few minutes of cooking, leading to sticky pasta on your plate. However, you'll obtain the perfect pasta by keeping it at a rolling boil, i.e., a bubbling, energetic boil with active motion. Learn that this method will keep the pasta pieces moving and stop them from sticking to each water. Try on - you'll see for yourself.
Don't marinate meat - brine it
Surprisingly or not, salt makes the meat juicier. So, instead of marinating meat, consider brining it. This process will make meat more tender, as it helps retain moisture and breaks down proteins. If you're also a fan of crispy skin, this is a win-win situation. This is because water will come out to the surface when you apply salt. However, as the salt migrates inside, the released moisture will also return, drawing water from the skin to dry it and tender the meat. Whatever complicated it might sound, once you try it, you'll see that it's nothing but easy. And the same goes for dried beans, too, which should be brined instead of marinated.
Now that you've learned how to prepare tender meat, you need to gather the right utensils. According to most chefs, cooking meat is pure art, so you'll need everything from a meat thermometer, boning knife, and Jaccard tenderiser to a cast iron pan and butcher block. We know this sounds like a lot of stuff, and storage could represent a real problem, but if you have the right kitchen units and doors, there is nothing to worry about. Many kitchen providers like Kitchen Warehouse Ltd offer storage-friendly kitchens, so there is plenty to choose from.
Add frozen butter to omelettes, but milk to scrambled eggs
It might sound familiar to you that adding milk or butter to scrambled eggs makes them more delicious. But you've tried it and haven't achieved the desired results, right? Well, that's because it's not that simple - or it is, but it needs to be a bit explained. First of all, butter doesn't work for scrambled eggs. Milk is the dairy product that best aligns with this recipe, as its lipids coat the egg's proteins, slowing down the coagulation process. You'll obtain a fluffy final product similar to those served at the restaurant.
However, the same doesn't go for omelettes. For this recipe, you'll need a more solid dairy product, and what could be more perfect than butter? It somehow sounds logical, as omelettes should be more compact, while the desired result with scrambled eggs is for them to be fluffy. Chef Christopher Kimball, the founder of Cook's Magazine, recommends cooking omelettes with frozen bits of butter, as it will melt slowly and scatter more evenly. Moreover, you can salt the eggs before even cooking them, as salt prevents over coagulation by weakening the bonds between the egg's protein.
Add a pinch of salt to your morning coffee
Sugar in coffee? Definitely yes. But salt? No, this makes no sense. Well, think again. Celebrity food enthusiast Alton Brown shares one of his valuable tips for the perfect cup of coffee, and - surprise! - he adds a pinch of salt to his morning coffee. He claims that this trick not only makes coffee taste less bitter but also reduces that weird taste of tank-stored water. It's pure science - just give it a try.
Now, do you still think there is no connection between science and food?
* This is a contributed article and this content does not necessarily represent the views of sciencetimes.com
