Things I've Learned About Cooking

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Things I've Learned About Cooking Share My ability to cook was always fairly mediocre (or outright poor) until I happened to read a food science book by Alton Brown. The book basically showed me how all the things I had learned in my chemistry class in high school had to do with cooking. Had I been a tiny bit smarter, I might've figured it all out on my own, but for some reason it never occurred to me. Here are some of the things I learned: - Smoke points (the temperature when an oil burns off) of oils: of the common oils, canola has the highest (600+), and butter has the lowest (~200). This means you can/should only use butter for low-temperature cooking or where you deliberately want to impart its flavor into the food, and pretty much use canola otherwise. - Oil is not there to lubricate the pan or keep food from the sticking (I had long thought this). Oil acts as a flexible conductor, designed primarily to conduct heat effectively into the crevices of the food and over a broader

Things I've Learned About Cooking Things I've Learned About Cooking Share My ability to cook was always fairly mediocre (or outright poor) until I happened to read a food science book by Alton Brown . The book basically showed me how all the things I had learned in my chemistry class in high school had to do with cooking. Had I been a tiny bit smarter, I might've figured it all out on my own, but for some reason it never occurred to me. Here are some of the things I learned: - Smoke points (the temperature when an oil burns off) of oils: of the common oils, canola has the highest (600+), and b

Things I've Learned About Cooking

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