In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.Read more… Continue Reading at http://lifehacker.com
Archive | food science
How do you revive soggy French fries?
In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.Read more… Continue Reading at http://lifehacker.com
How to minimize crying when chopping onions
In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.Read more… Continue Reading at http://lifehacker.com
Is it safe to eat food that’s been freezer burnt?
In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.Read more… Continue Reading at http://lifehacker.com
Everything you need to know to saber a Champagne
In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.Read more… Continue Reading at http://lifehacker.com
Do you really need to refrigerate your eggs?
In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.Read more… Continue Reading at http://lifehacker.com
Is it safe to eat deli meats with that metallic sheen?
In Food Science, Dave McCowan from the University Of Chicago’s Department Of Physics answers our confounding questions about the mysterious world of food.Read more… Continue Reading at http://lifehacker.com
Why Failure Is a Useful Kitchen Tool
There seems to be a lot of pressure on the home cook these days. It’s not enough to feed your family chicken breasts—one should be feeding them free-range, organic, perfectly juicy chicken breasts that were cooked sous-vide and served with vegetables you regrew from a curated selection of kitchen scraps. This…Read more… Continue Reading at […]
‘World’s Hottest Pepper’ Will Have You Breathing Fire, But It Won’t Kill You
Not all hot peppers are created equal, and few are as unequal as the Dragon’s Breath chili—a new breed that may soon find itself atop the “world’s hottest” throne. Forged by Wales horticulturalist Mike Smith, the red-orange, fingernail-sized fruit is the unintentional product of a trial of a new performance-boosting…Read more… Continue Reading at http://gizmodo.com