FOOD SCIENCE TIPS FOR TODAY
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Dealing with food every day gives you a broad spectrum of how elements react under heated conditions often, understanding the process that occurs and the structural changes allow you to become a better cook. After all, having some chemistry and physic knowledge when cooking will only increase your talent.
Here are nine tips for you to consider.
1) I am confident that you know that pasta gets cooked in boiling water (or any flavored liquid). The key, however, relies on the power of the liquid itself. Rapid boiling can often break the tissues and damage the pasta’s surface. Instead, I suggest dropping the pasta in quick boiling water, stir gently for 1 minute, and immediately reduce the heat to medium. You want simmering water and not a forceful boil, with limited stirring. More expensive pasta needs less stirring because of the composition of its wheat.
STRAWBERRY BISCUIT BUNS
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Buongiorno amici:
This round of Secret family recipe offers one from Kane in Pennsylvania. The author is Virginia Manno, and we are grateful for her submission. A little history on the subject is always appropriate, and here we are.
The biscuit history follows that of sugar, and it seems that in Persia during the 7th Century BCE, people baked the first form of biscuits, resembling those of today. It wasn’t until the Moorish conquest of Spain and the crusades of the 12th and 13th centuries that Arabic cooking practices slowly entered Europe and eventually throughout the British Empire.