Articles and guides about Kitchen science: cooking ideas, explanations and tips researched and checked by KitchenPause.
Choose herbs for the food you plan to cook and for what is abundant where you shop, rather than following a universal calendar. Learn how to store tender and sturdy-stemmed herbs, and how to use surplus by freezing or drying it.
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Pressure is used in two very different ways: in a domestic pressure cooker, alongside heat and steam; and in industrial high-pressure processing, as a non-thermal preservation treatment. Understanding the difference helps explain changes in safety, texture and keeping quality.
Fat does more than add richness: it can act as a cooking medium, transfer heat, and help form emulsions. This guide focuses on observing food and adjusting technique rather than treating general rules as universal promises.
Controlling fermentation means guiding a microbial transformation so that acidity, aromas, gas, alcohol, or texture develop predictably. It also means recognising that preservation and safety are not automatic: they depend on the method, the acidity achieved, and suitable practices.
Fresh boerewors grilled until browned all over and served in four portions.
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An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
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A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
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A simple Australian bread made with self-raising flour, olives and rosemary; this version is baked and served freshly made.
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A sour-and-spicy Thai shrimp and mushroom soup scented with galangal, lemongrass and makrut lime leaves. It includes homemade nam prik pao paste.
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Spiced-potato-stuffed flatbread made with a soft dough and cooked on a griddle until golden.
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Cooked fava beans, partly mashed and dressed with garlic, lemon, cumin, and olive oil.
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Creamy Portuguese rice pudding cooked with milk infused with lemon and cinnamon, enriched with egg yolks and butter.
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Creamy chowder for 4, with clams, mussels, prawns and white fish. Total time stated by the reference source: 35 minutes.
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