Day 248 of 365
September 5
🍳
Food Science The Physics of Cooking
Cooking is applied physics and chemistry. Searing creates Maillard compounds, not 'sealed in juices.' Pressure cookers raise the boiling point. Sous vide uses precise temperatures for perfect texture. Understanding the science leads to better results.
💡 Did you know?
Water at sea level boils at 212°F, but at the top of Mount Everest it boils at only 154°F!
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