Fermentations in the kitchen
Yogurt, Japanese miso, pickles, Korean kimchi, sauerkraut, chocolate, kefir, vinegar, tempeh, cider, beer, soy sauce, kombucha. But also bread, wine and cheese, the undisputed protagonists of our culinary tradition. What do foods so different in taste, smell, and origin have in common? Only one thing: fermentation. It means that during their preparation, certain microorganisms intervene […]
Science in the Kitchen: Emulsions. What they are and how to make them
Cooking is an art that thrives on creativity, tradition and innovation. However, behind every delicious dish there is also a complex dance of scientific principles. From baking to fermentation, from leavening to emulsion formation, science permeates every aspect of our daily culinary preparations. In this article we will explore one of these scientific wonders: emulsions. […]
Seasonal products: winter
INITIAL DISCLAIMER There is no underlying obligation in this article: we can decide to buy what we want. Although it happens to read otherwise, following seasonality in winter is no guarantee of a more ethical or sustainable choice. Sustainability is a complex topic that requires consideration of several factors, of which this is only one. […]
The pH: between physics… and cooking
When talking about food, many ways are used to describe it: texture, origin, smell, calories, nutritional composition, and even history. Instead, much rarer to do so is to use the physical properties of matter, the ones that take us back to the first or second high school, in the science lab, filling out half-baked reports […]
Fall feeding: what foods to prefer?
Fall is a fascinating season, with its warm colors and changes in nature. But it is not only the trees that are changing; our diet should also adapt to this transitional season. In this article we will look together at how to maintain a healthy, balanced diet during the fall that ensures your body gets […]