How does knowing a little chemistry help your cooking?

Did you ever wonder why one of your recipes went wrong?  Or maybe what turned your green banana to an overripe banana overnight?  Shirley Corriher (Biochemist and Cook) says that Science is the key to understanding what goes right and wrong in the kitchen. "Cooking is chemistry,” said Corriher.  “It’s essentially chemical reactions.”  You can find more details from Corriher on why heat breaks down the red anthocyanine pigment of cabbage, what happens when cooking vegetables in boiling water, what are acids and bases and why do foods spoil on sciencedaily.com:   Chemistry of Cooking Hope this helps.

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