For many of us, cooking and digestion are probably the chemistries that are closest to home. This fascinating area is still only partially understood.
Food and science:
- Science and cooking– several good books to read about food and science
- Why I cook– the gut is a complex organ, with more bacteria than stars in the galaxy and more neurons than the spinal cord.
- When is food safe?– pasteurization, the process of reducing bacteria in food, depends upon both cooking temperature and cooking time.
- Sous vide or water bath cooking– a super simple and delicious method for cooking food safely at lower temperatures.
- Understanding and cheating lactose intolerance– which non-dairy foods contain lactose, and how to prepare dairy to be lactose free.
- Caramelization and the Maillard Reaction– two delicious reactions that occur in food with heat, with different chemistry.
- Why are peppers hot?– The chemistry of capsaicin, and why some peppers are hotter.