Tastes on high heat: the Science of Heat in the Kitchen
We take it for granted that cooking is using heat to transform raw materials into good dishes. Yet, high temperatures overwhelm ingredients to change them in a variety of ways: affecting their texture, flavor, nutrients, and digestibility. They are able to shape molecules that would not exist without their intervention. In this article we will […]
Milk: what does it look like? What types exist? Is drinking it as an adult natural? All the secrets of milk–under the microscope!
Milk is a versatile and complete food that has been present in the human diet for millennia and is valuable for the growth and development of mammals of all species. It is widely used in cooking in the production of various foods, which are loved by children and adults from a beautiful slice of the […]
Homemade cheese? The step by step procedure
Have you ever dreamed of making your own cheese at home? Sink your spoon into it, stick it in your mouth and enjoy it while mouthing “how good! And I did… Just me, with my own hands!” Cheese is one of the foods we grew up with. We have been finding it on the table […]
The History of Cheeses
In 1958 Charles de Gaulle, French general and statesman, said, “How do you govern a country that has 246 varieties of cheese?” A romantic way of expressing an interesting concept: this diversity expresses the complex identity of a people, which at its core contains a thousand facets. Cheese is culture, identity and tradition. It is […]
What are enzymes and why are they so important in cheese making?
Last week, intrigued by what I had related in the previous article , I wanted to try making homemade gorgonzola. Because I am lazy, instead of going to the pharmacy or supermarket to buy rennet, I used liquid rennet that had been given to me some time ago, even though the person who gave […]