The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

On the molecular level, the cable is the protein structure, and the tangles in the cable are secondary bonds between various atoms in the structure. Atoms can be relocated to different bonding spots, changing the overall shape of the molecule, but not actually changing the chemical composition. With its new shape, however, the molecule isn’t always able to perform its original function. It might no longer fit into places that it used to be able to go, or given the new conformation, other molecules might be able to form new bonds with the molecule and prevent it from functioning as it used to.

• This same rupturing and damage to the cell structure is what improves the texture of tougher greens such as Swiss chard and kale.
• Press the spacebar to jump, and use either the left or right arrow to backflip or front flip.
• The stove is the cooking interface, while the refrigerator provides 36 slots of storage space, similar to a chest.
• Thinking about the thermal gradient from shell to center of egg, it would make sense that cooking an egg starting in cold water would result in a more uniform doneness.
• Now that you have a butterflied chicken, cooking it is straightforward.

We have a very wide range of interviews on food and cooking, covering everything from Cakes, to eating meat, food production and food psychology. Chicken thighs are super flavorful, easy to cook, and SO delicious with sweet potatoes and apples. If you’ve been on the fence about certain kitchen appliances, like slow-cookers, air fryers, and Instant Pots, consider this your sign to take the plunge and get one. They help dinners come together SO fast, and truly, even we’re impressed with how often we use ours.

See also cuisine; grande cuisine; nouvelle cuisine; molecular gastronomy; culture sections of assorted country articles. Generally you can cook steak, chops and whole cuts of red meat to your preference as food poisoning bacteria are mostly on the surface. However, if you are at a greater risk of the more serious effects of toxoplasmosis you should ensure your meat is cooked thoroughly to reduce that risk. If high-risk foods have been left in the temperature danger zone for up to 2 hours the food should be reheated, refrigerated or consumed. Super Food Drop is a falling foods game where you move a ghost left and right across the bottom of the screen trying to eat all the foods while avoiding the dynamite. Merge Cakes is a simple merging game where you acquire income earning pastries to create better pastries which earn more.

Moley Robotics has created a fully automated, intelligent cooking robot capable of precisely creating meals. The system – which takes the form of an end-to-end, capsule robotic kitchen – is trained via artificial intelligence to “know” recipes, and to execute them using the same movements as a master chef. Bruno Loubet chooses his best books on simple cooking and the architect Carolyn Steel looks at food and the City.

Even if you only have a small stove or cooker with a couple of hotplates, you can cook delicious food at home. You can fry meat, fish or eggs in a frying pan with oil or butter. You can also chop or slice vegetables and sauté or stir-fry them in a pan or a wok. Another way of cooking vegetables and grains like rice is by boiling or steaming them. You can peel vegetables like potatoes and carrots before cooking them, and even mash them after they’re cooked if you like. You can also boil other foods like spaghetti, eggs and certain meats, or steam fish and other seafood like crabs and mussels.

Using either a grill or broiler , cook on each side for about 5 minutes, until the internal temperature registers at 160°F / 71°C. Caliciviruses—a family of viruses, norovirus being the best known—are also getting more attention these days, and deservedly so; these are typically spread by a sick individual preparing food for others. If you’ve spent a night “praying to the porcelain god”—diarrhea, vomiting, chills, headache—you can probably thank salmonella or norovirus for the experience. Even water in its gaseous form—steam—can pack a real thermal punch.

(The Science and Lore of the Kitchen #

That makes the four-episode series a breezy, easy watch, whether Chang is exploring the foods of Vancouver with Seth Rogen while stoned or venturing to Cambodia with Kate McKinnon. When it comes to relaxing content, cooking shows are the crème de la crème of easy-watching feel-good TV. In this hardcover picture book full of fun alliteration and tasty foods by theNew York Timesbestselling team of Kimberly and James Dean, Pete and the gang learn that the best kind of pizza is one you share with your friends. A Netflix original, The Final Table is a competitive cooking show that spans the globe. The competition involves 12 pairs of chefs from around the world, all fighting to earn a place at the Final Table, and features a veritable who’s who of famous chefs.

While it doesn’t conduct heat anywhere nearly as quickly as water in its liquid form, steam gives off a large amount of heat due to the phase transition from gas to liquid, something that air at the same temperature doesn’t do. To make up for it, here’s an actual mathematical model for temperature change as a function of heat being applied. 1+2 minutes will allow the temperature of the grilled steak to overshoot much more than one cooked in the oven.