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Crispiness is almost entirely due to the starch in potatoes, says Joseph Provost, a chemistry and biochemistry professor at the University of San Diego who co-wrote “The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking.” The two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant. When potatoes are heated, especially in the presence of water, those granules release the starch molecules, which absorb water and swell up (this is called gelation). The starches start cross-linking in a layer on the outside of the
If you’ve ever seen a cooking competition show, you’ve likely heard the term sous vide, followed by seeing contestants putting food in vacuum-sealed bags. But there’s a bit more to the process than that.
Sous vide cooking allows you to cook food in a water bath at very steady temperatures, helping create your ideal meal. The food is vacuum-sealed in a bag or jar with seasonings and aromatics that infuse every bite with flavor, so it loses none as it cooks. The result is perfectly-cooked steaks, fresher-tasting vegetables and silky
For the majority of hospitality businesses opening their doors on 4 July, its a chance to dust off tables and switch on ovens that have remained dormant for the past few months.
However, for Shelter Hall Raw, a food hall built in a Victorian rotunda on Brighton’s seafront, Super Saturday is a grand opening for the very first time – even if the builders are still there. In fact, the project – which has been in the planning for a year – has so sped up proceedings to be ready for this weekend
The cooking from home surge that has commenced this year due to COVID-19 is likely here to stay for some time, thinks the chairman and CEO of spice maker McCormick.
“All aspects of cooking at home continue to be strong. Consumers are still concerned about their health. Many of the food service venues are closed and headlines we’re seeing is all about the resurgence of the virus. People will be cooking at home for a very long time. This isn’t bad news for them,” said Lawrence Kurzius on Yahoo Finance’s The First Trade. “McCormick has gained market share. People