Modern Kitchen Utensils and Tools

Science of Sous Vide Cooking --

Science of Ice Cream -- How to make smoother Ice Cream

 

CVap, Sous Vide and Combi Oven for Home --Not only does humid air transfer heat more efficiently to food, cooking it more quickly, it also helps prevent the water in the food from evaporating, keeping the moisture locked inside.

Science of Pressure Cooking --The trapped steam increases the atmospheric pressure inside the cooker by as much as 15 pounds per square inch (psi). This causes the internal temperature increased from 212°F to 250°F. The higher temperature cooks food faster. Surprisingly even polenta does well in a pressure cooker.

Science of Induction Cooking -- See both the advantages and disadvantages in using induction cooking.

Science of Food Dehydrators-- A 2005 study in Journal of the American College of Nutrition revealed that antioxidants in dried cranberries, grapes, and plums are twice as potent as those in the fresh fruits.