Cooking Chemistry

Below are links to articles posted in Cooking Chemistry.

How to Make Stock from Leftovers for Free

I don’t know why more people don’t do this. It is fun, it is tasty, and it is cheap.
Every time you eat a chicken, or especially a turkey, save all the scraps. The bones, the skin, the connective tissue. It isn’t pretty, meat can still be attached. Toss it in the fridge overnight in big [...]

Chemistry of Cooking: The Maillard Reaction

Cooking is very much a study in chemistry, you have to deal with acids, bases, heat, air pressure. Knowing the science behind the food will help to make you a better cook and further your understanding of why recipes go a certain way.
Today, I wish to talk about cooking methods and why they can affect [...]

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