Improve Your Cooking with Science!

To a lot of people, cooking is a fun and fulfilling activity while other just view it as an impossible task. Whichever field of thinking you belong to, do know that cooking can be made just a little bit easier with the use of science. After all, cooking is a science and the more you understand the scientific mechanisms that make cooking work the easier it will be for you to come up with mouth-watering eats.

Below are some cooking tips based in science that will ensure that everything you cook tastes and feels yummy and the best part is you do not need any fancy schooling to follow these science-based cooking tips!

The reverse sear

the reverse sear

A lot of cookbooks will tell you that to really get the most flavor and juice in your meat, you sear it. This is a process where in you introduce the meat to searing high heat for a few minutes to lock in the juices and one that is generally accepted. However, if you let science do the talking it will say that searing the meat is actually one way to lose more juices and the reverse sear is a much better option.

What is this reverse-sear you may ask? It is exactly as it sounds and instead of introducing the meat to high heat first, you let it cook in low heat for several minutes and you turn up the heat at the end instead. Not only do you get a nice, browned surface but you lock in the juices and you allow the meat flavors to really develop.

Use salt for marinating

You already know how important salt is when cooking but do not forget to make use of it when marinating as well. Salt not only tenderizes your meat but it also helps the meat flavors to develop. Using acidic marinades like lemon juice, Italian dressing, or vinegar will just break down the outer tissues of your meat in an enzymic reaction and will turn it all gross and mushy which is the last thing you want to happen to your prime rib or tuna fillets.

Melted butter for chewy cookies

Most cookie recipes will ask that you “cream” the butter which means you beat it with sugar while it is softened and this is fine if you are after crisp cookies but if you want the soft and chewy kind, melt your butter! The reason for this is that butter contains about 18% water and melting it means the water will with flour proteins which is what allows gluten to form. Gluten is the stuff dreams are made of if you want chewy cookies and bread.

The “umami bomb”

If you want to add extra savories to your dishes, forget about fancy truffle oil or whatnots since all you really need to add that extra “oomph” to your dishes is a bit of anchovy. You may also use soy sauce or marmite since they all add flavor to dishes without adding their own flavors to what you have prepared.