Tag: Culinary techniques

Over 70% of a person's oral bacterial count is in plaque, which can harden into dental tartar, a substance that is absolutely not edible. This fact immediately clarifies the common and very important confusion surrounding the query, "Why is tartar ok to eat?" The answer is that dental tartar is not, but a different kind of 'tartar,' steak tartare, can be, given strict culinary precautions.

According to the laws of thermodynamics, when two liquids of different temperatures are mixed, they will reach a thermal equilibrium. The resulting temperature will simply be an average of the two, depending on their relative volumes. Therefore, from a purely physical standpoint, you can mix hot and cold drinks without any dangerous reaction occurring.

While a pinch of salt enhances the flavor of cooked food, excess sodium chloride in soil can cause significant damage to most vegetable plants. This dual nature means its use is beneficial in the kitchen but can be disastrous in the garden.

According to nutritionists, the way you prepare vegetables can significantly impact their nutritional content. This leads many to question whether it is better to steam or grill vegetables to get the most health benefits from their meals.

Over 90% of adults in the UK do not consume enough fiber, yet paradoxically, many people deliberately discard seeds that can be excellent sources. Understanding when and why remove seeds is a critical skill for both home cooks and culinary professionals alike, balancing flavor, texture, and nutritional intake.

Archaeological evidence suggests that fish drying is one of the earliest and most widespread methods of food preservation, with practices dating back thousands of years. By drastically reducing the moisture content, this age-old technique serves several critical purposes, evolving over time from a necessity for survival to a refined culinary art.

According to the USDA, a single cup of homemade beef bone broth can contain up to 9 grams of protein, contradicting the notion that it's merely flavored water. The truth is, broth is a complex infusion of flavors and nutrients extracted from simmering ingredients like meat, bones, and vegetables.

While often used interchangeably, shredding and cutting are distinct processes that vary significantly depending on the context, from bodybuilding to the kitchen. The primary difference often lies in the resulting size, shape, and uniformity of the material being processed.

Pho is a dish with a rich history dating back to early 20th-century Vietnam, believed to be influenced by French cooking techniques. This beloved noodle soup is renowned for its aromatic and complex broth, leading many to ask: is pho technically bone broth?

Research shows that chicken thighs typically shrink by about 20-25% of their raw weight when cooked. This happens mainly due to the evaporation of water and the rendering of fat. This article will delve into the factors that cause and influence this process, explaining exactly how much do chicken thighs shrink when cooked.