Tag: Culinary hacks

According to culinary tradition, a simple pinch of salt can dramatically transform the flavor profile of various fruits, making them taste sweeter and more complex. This surprising interaction, rooted in food science, explains why so many people and cultures find that certain fruit is better with salt.

When an onion is sliced, it releases volatile organosulfur compounds, including propanethial S-oxide, that cause tears and a pungent bite. Fortunately, several simple culinary techniques can effectively remove sulphur from onions, transforming their intense flavor into a much milder, sweeter, and more palatable version.

The sensation that pineapple is 'eating you' is caused by bromelain, a group of enzymes that break down proteins. This is the same enzyme used commercially as a meat tenderizer. When you eat fresh pineapple, bromelain temporarily digests the delicate proteins in your mouth, creating a tingling, burning, or raw feeling.

A teaspoon of Morton's kosher salt can contain over 50% more sodium by weight than competing brands, a surprising fact that explains why is Mortons saltier than others when measured volumetrically. The key lies not in the chemical composition, but in the physical structure of its salt flakes.

According to a 2024 survey on home cooking habits, more than 60% of people admit to pouring leftover cooking liquid down the drain without a second thought. However, the nutrient-rich water left over from boiling or steaming artichokes is a powerful kitchen secret that can elevate your cooking and provide impressive health benefits, from liver support to radiant skin. What can I do with artichoke water to make the most of this potent liquid?

According to food scientists, a pinch of salt can actually suppress the bitter notes in watermelon, allowing its sweetness to shine through more prominently. This simple trick of putting salt on a watermelon is a well-known culinary secret for creating a more balanced and intense flavor profile.

While many believe the nutrient-rich liquid from soaking chickpeas should be saved, some experts advise caution due to antinutrients and potential digestive issues. The answer to "can we use soaked chickpeas water" depends heavily on the intended application and proper preparation.