Top 10 Elements of Basic Kitchen Knowledge
Typically each day we feature a new kitchen contraption, but today we thought we'd pass along the Top 10 Elements of Basic Kitchen Knowledge to you our loyal readers. It's interesting to note after an informal quiz around the test kitchen, many folks here had the wrong answers for many baiscs below. Go figure. We of course scored 10 out of 10, and think these are all really solid points to know. Do you know of any others? Sound off in the comments.
1. Salt dissolves in water.
2. Salt does not dissolve in oil.
3. Oil does not dissolve in water.
4. Water boils at 100 C (212 F).
5. Generally foods contain mostly water (or another fluid).
6. Foods without water or fluid are tough.
7. Some proteins (in eggs, meat, fish) coagulate.
8. Collagen dissolves in water at temperatures higher than 55 C (131 F).
9. Dishes are dispersed systems (combinations of gas, liquid or solid ingredients transformed by cooking).
10. Some chemical processes - such as the Maillard Reaction (browning or caramelizing) - generate new flavors.
Cool stuff, and be sure to read more at the Columbia University Press.
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Posted by Jay Brewer at January 12, 2009 7:22 AM
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