BECOME A BETTER COOK BY ENHANCING YOUR UNDERSTANDING OF
THE SCIENCE BEHIND FOOD AND COOKING -- | WHAT
ARE THE FOUR BASIC FOOD MOLECULES | What
are the basic sources for energy. What are the basic types of food?
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WHAT ARE
THE BASIC TASTES? | Salt,
sweet, bitter, sour, Savouriness (Umami), and yes maybe now a sixth taste
| | THE
MOLECULAR BASIS OF TASTE -- TASTE MOLECULES | Latest
research on science of taste and taste receptors. What are the molecules of taste...sweet
molecules, sour molecules, bitter molecules, umami molecules, hot food molecules...
| | WHAT
IS FLAVOR? | What
goes into to making food flavorful for cooking? How do the combining of taste
and smell work?
| |
WHERE ARE FOODS DIGESTED | Your
Digestive System and How It Works, Absorption and Transport of Nutrients; Movement
of Food Through the System, How is the digestive process controlled?
| | WHAT
IS THE DIFFERENCE BETWEEN HDL AND LDL CHOLESTEROL? | Are
unsaturated fats healthier than saturated fats? What are the best fats to cook
with? What are mono and poly unsaturated fats?
| | WHAT
ARE TRANS FATS? |
What are trans fats and why are they so unhealthy? Learn how to read labels to
identify trans fats.
| | WHAT
ARE ARTIFICIAL SWEETENERS (SUGAR SUBSTITUTES)? | What
are sugar substitutes and how are they similar to sugar? Why is there so much
controversy about these artificial sweeteners and health?
| | ANATOMY
OF A CHICKEN EGG | What
are the different parts of a chicken egg?
| | NAKED
EGG EXPERIMENT | Here
is a simple experiment that removes the shell from an egg. It is a good starting
point for experiments on osmosis.
| | EGGS
SAFETY | What
you should know about safe handling of eggs.
| | BUYING
AND STORING EGGS | Points
to Consider, Nutritive Value, Quality and Weight (Size) Assurance...
| | EGG
NUTRITION | Eggs
are making a comeback these days and there are many reasons for it. Health and
nutrition information about eggs.
| |
WHY
ARE SOME EGGS SO HARD TO PEEL?
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Why is it that some eggs peel
easy and others difficult? How to boil an egg.
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| WHAT
IS MSG AND IS THERE A NATURAL MSG? |
Everyone has heard of MSG
and Chinese food syndrome. But, did you know that the same substance is found
in many common foods.
| | WHAT
IS THE MAILLARD REACTION? | Or,
Why food turns brown Pt. I. This is a complex poorly understood reaction that
turns out to be a blessing for the culinary blessing.
|
| WHAT
IS CARAMELIZATION? | Why
food turns brown Pt II. Caramelization is a complex, poorly understood process
that produces hundreds of chemicals. Here is an overview.
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| EFFECTS
OF THE MAILLARD REACTION | Why
that steak tastes different? Why is it hard to reproduce the same dish each time...
Can the Maillard reaction be the culprit?
| | THE
UMAMI BUZZ | What
is all the hype about Umami and Umami flavors? How to enhance cooking using Umami
based foods.
| | WHAT
CAUSES THE BROWNING OF FOODS? | Caramelization,
Maillard Reaction, Enzymatic Browning
| | WHAT
IS LACTOSE INTOLERANCE? | What
are the symptoms of lactose intolerance? What causes lactose intolerance? Lactose
Molecule Structure...
| | SCIENCE
OF KNIFE SKILLS |
Anatomy of the Chef Knife; science behind knife skills -- the chef knife as a
lever -- Recommended Knife Skills Classes...
| | WHAT
ARE HEIRLOOM TOMATOES? |
What are heirloom tomatoes? What are the different types of heirloom tomatoes?
| | WHAT
IS CURING? | Historically,
peoples around the world have cured meat, in order not to waste valuable food.
Many foods we are familiar with are cured such as: gravlax, prosciutto and bacon...
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| New Trends in Culinary Science |
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