This is a guest post. Thanks Lori Wheeler for writing this!
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As elaborately explained in our previous post ‘What Is Food Science? A Beginner’s Guide’, food science is the study of the physical, biological, and chemical makeup of food, as well as the concepts underlying food processing. When applied to the selection, preservation, processing, packaging, distribution, and consumption of safe food, food science then becomes food technology. To be able to keep your food for as long as possible, without being wasteful or making it harmful to the body, one doesn’t necessarily have to have a degree in food science or food technology. If you are just cooking for the love of cooking or for those people that matter to you, learning the basics can actually go a long way already. That being said, here are some tips on how you can optimize your cooking with food science:
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Adjust your recipe for your ideal brownie texture
If there is one dessert that will surely make anyone happy, that would be brownies. But did you know that you can take your brownie game to the next level by simply learning about some of the science behind the perfect brownie? To achieve a brownie that’s soft on the center with a candy-ish, chewy top crust and a more intense chocolate flavor, make it exclusively with cocoa powder. Cocoa powder coming from crushed cocoa nibs have the right amount of fat from cocoa butter which can help yield more tenderness and added richness. When combined with some sugar for sweetness, cocoa powder can achieve a certain level of candy-like chew which will level-up your brownies.
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Make a perfect cup of rice every time
Ever wondered how your rice-loving friends make restaurant-quality rice even if they’re using relatively cheaper rice? The reason why they are so good at making the perfect cup of rice is their mastery of the right evaporation rate management that will make rice tender and chewy. Managing the evaporation rate can be easily done with the help of pot lids. Without a pot lid, water will evaporate faster and end up boiling off way before the rice is finished cooking. To avoid having dried and crusty rice, make sure to cook in a pot that has a well-fitting lid. If you just don’t have a pot, then remember that no lid means more water needed. If you’d like to take the guesswork out of the equation, you can read through some extensive reviews of rice cookers to find some that come equipped with timers and more advanced features.
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Perfect your pan-seared salmon
Just like rice, sometimes the key to having great food is having the right tools. This is especially true for pan-seared salmon. Rich in heart-healthy omega-3, salmon already taste heavenly with just a few dashes of salt and pepper. The one thing that can make any pan-seared salmon better than the rest is the cooking technique and the pan you are using. When cooking this dish, stick with large stainless pans that can give your salmon a darker sear, which will help the fish naturally release its juices. It’s also a good idea to use cast-iron, which retains a great deal of heat, helping achieve a better overall cook as well as browning and searing.
These days, when the circumstances do not permit us to go outside, eat out and dine at our favorite restaurants, you can turn to food science to make restaurant-quality meals. After all, good food will not only help you pass time, but it will also feed your body and soul. For more tips and tricks on how you can make your every meal better, explore the rest of our website.
Written exclusively for myfoodjobrocks by Lori Wheeler