Give Starch Time and Liquid Before Adding More
A smooth sauce starts with how the starch enters the pot. Distinguish a slurry, a flour-based method, and a filling that sets as it cools.
Science notes
Food science for cooks
Starch, moisture, browning, and heat explained through practical kitchen questions, with sources for the underlying science.
5 notes to explore
When a Crowded Pan Stops Browning
Look at the liquid in the skillet before reaching for more heat. Space can solve a problem the burner cannot.
How to Finish Pasta in Its Sauce
Save a cup of cooking water, move the pasta early, and watch the sauce coat the noodles in the skillet.
Use the First Pancake to Find Your Heat
A pale pancake and a scorched pancake are both information. Read the first one before pouring the next batch.
Sous Vide Needs a Time, a Temperature, and a Thickness
The number on a circulator is only part of the plan. Choose a validated schedule that accounts for the food and its thickest part.