Cynthia D. Bertelsen's Gherkins & Tomatoes
A Writer's Musings on Nature and Culture, Since 2008
"Anyone can cook anything and make it delicious." That's what chef/teacher Samin Nosrat promises, right up front, page 5, in her stunning debut - Salt Fat Acid Heat. Everybody loves an optimist. And I count Ms. Nosrat among that merry band of people, those who amble through the world with a smile on their faces, their…
Continue reading ➞ A Pinch of Alchemy: Samin Nosrat’s Salt Fat Acid Heat
Every chef should be a scientist too. How so? Cooking changes the chemical and structure of food. Therefore, understanding these changes would help a lot when perched in front of the stove, whisk or wooden spoon in hand. Over the last several weeks, I’ve watched more episodes of the popular American TV program, “Chopped,” than I…
Continue reading ➞ Science: The Missing Ingredient in the So-Called Art of Cooking
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.…
Continue reading ➞ How Cooking Works: The Chemistry of the Matter
