How Cooking Works: The Chemistry of the Matter

Photo credit: Rick Heath
Photo credit: Rick Heath

Having trouble keeping your red cabbage red and your green leafies green? Although cooking IS an art, wielding a well-honed knife and calculating the cooking time for a roast  require a certain basic understanding of the science side of the kitchen, too.

Food science guru Shirley Corriher cooks up some lessons in this well-done video.

[Note: I will be tied up with family arrangements for the next week or so; thus, blogs posts from now until then will necessarily be brief, but still with some sustenance. Until later,À bientôt!]

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