Tag: Food Science

5 Reasons Why we are Scared of Cooking with Spices

It’s been about a year since you last read one of my blog posts and I confess that book writing is a busy, all-consuming existence. This much-loved blog has been sadly dormant whilst I have chiselled away over a hot laptop in my writer’s cave. Throughout this blog wilderness, I have been key-tapping and kitchen experimenting for Book Number Two, which I am delighted to say is now available for purchase online and in all good book stores. Called ‘The Science of Spice’, I use science to explain how we can cook with the most misunderstood of culinary ingredients with confidence.

There is a world of science that explains why some dishes taste soooo good because of the spices they contain. Everyone knows that oregano in a pasta sauce, chilli in a fajita or a crack of pepper over a freshly seared steak will get the taste buds tingling. But what on earth do we do with that little-used jar of cumin powder?

Why are the curries we cook at home never as good as the ones served at our local restaurant?

And will you ever again need to use the packet of black cardamom seeds you once bought for a recipe three years ago?

I have been given the green light by the nice folks at publisher DK Books to reveal the innards of the book. So as a means of whetting your appetite, I offer you the top three reasons why I think so many cooks leave their spice jars gathering dust at the back of the kitchen cupboard… Read more

Science of Cooking: Why do bananas go brown in the fridge?

To celebrate the launch of my recent book, The Science of Cooking: Every question answered to give you the edge, published by DK Books, I am starting a special series of posts about food science. The book answers 160 commonly asked cooking questions, busts lots of culinary myths (no, don’t throw away the mussels that haven’t opened), and gives you lots of how-to and hands-on guides for shopping and cooking impressive dishes without pricey equipment.

Not wanting to spoil any of the surprises within the book itself, consider this series of titbits a something of a hour derves… Read more

Does eating Celery burn calories? The Science about ‘Negative Calorie’ diets (finally).

1.31.10 CeleryScience can be great for answering life’s little questions – you know, the sort of thing you ponder whilst sitting on the toilet or waiting for the number 49 bus. Does chewing gum take seven years to digest? No. Will eating bread crusts make your hair curl? You should be so lucky. Will eating an apple a day keep the doctor away? Probably not, but it might do you some good. Once in a while, there’s a question that is a bit harder to prove one way or the other.

Take celery. I was recently asked whether eating it caused you to lose weight. Sounds crazy, but the logic behind it is half plausible. It goes something like this: Celery has hardly any calories in it (6 calories per stalk) and the process of digesting food burns energy. Because celery is quite a bulky, fibrous plant it’s going to take a lot of chewing and digesting. Surely that’s more than those meager six calories? If true – eating celery will help you loose weight.

After a bit of digging into the scientific literature, I think I may be able to resolve the negative calorie food debate once and for all… Read more

Eating through your Ears: Listening to Music makes Food taste better!

This post was chosen as an Editor's Selection for ResearchBlogging.org

Heston Blumenthal: 3 Michelin Stared Chef is renowned for his experimental approach to cooking and for using science to push the boundaries of the dining experience.
Do you listen to music when you eat, or Does the sound of chewing and chomping irritate you?

Listening to music can be great for unwinding – especially after a long day. I wonder if department stores and hotel elevators would be much more stressful if it weren’t for the piped music! But what about listening to an instrumental piece for when you’re chowing down? If the sound of mastication turns you off, then perhaps music could be an ideal accompaniment. Personally, I enjoy a bit of Mozart at mealtime, but am I the only one? Could there be a good reason for this?

The effects of music on the enjoyment of food hasn’t been properly studied in a scientific way before. But recently published research in the Journal of Culinary Science & Technology has just changed that. Heston Blumenthal is famous for his scientific approach to pushing forward the boundaries of the dining experience. Is it possible that the man who makes Bacon and Egg ice cream could use music to make his food taste even better?

Read more

Why ice cream tastes SO good! (Even on a rollercoaster)

We all have our personal weaknesses. A quick survey in the office told me that chocolate or cigarette addictions are common frailties. My wife’s Achilles heel is buying handbags. My weak spot? Eating ice cream.

ice cream horrorLight, creamy and sweet… Ice cream is perhaps the ultimate in feel-good foods. Having a bad day? An ice cream is the answer! (although your waist-line might not thank you too much)

Twice I have tried to make ice cream at home, but both times were a complete disaster: My best attempt resembled a rock-solid lump of green milky ice! So despite having abandoned an alternative career as an ice cream entrepreneur, I still wonder how those ice cream makers (such as Ben & Jerry’s and Haagen Daz) get their ice cream to taste SO good? Welcome to the secrets and the science behind the worlds most under appreciated frozen dessert…

(and if you don’t like the science bits you can laugh at a video of people trying to eat ice cream on a rollercoaster) Read more

When I pour a fizzy drink, why do bubbles stick to the straw?

I was sat with friends and enjoying Christmas festivities, when this text came through:

“Why do bubbles stick to the straw in fizzy drink?”

My niece had come up with the question after watching bubbles dance around in a glass of soft drink. For a seven year old, this was a pretty good question. My sister (who also has scientific inclinations) was unable to give her a convincing answer, and knowing that I’m a sucker for trying to solve anything remotely scientific, she turfed it to me…

I looked into it and gave her my best answer. I also discovered that the science of bubbles is pretty interesting (no really). So if you’ve ever wondered about how and why bubbles form in a glass of soda/champagne/beer then read on!

Enter the fascinating & bubbilicious world of fizzy drinks…(with some stuff even seven year olds will enjoy)! Read more

The Science behind the Perfect Christmas Roast!

Christmas day is looming. That hallowed day of food, wine, gifts, food and then some more food is nearly here!

Mmm, tasty!
In the UK, ten million turkeys will be cooked, 25 million Christmas puddings eaten, and six million gallons of wine drunk! The chances are that you will be eating roast turkey at some point this next week (unless you’re vegetarian).

But how many of us know the best way to cook a roast? Have you’ve ever wondered what actually goes on in the food you cook? If you like cooking or eating, then today’s post is for you!

Warning: Reading today’s blog may make you decidedly hungry… Read more