The Kitchen Laboratory

Sous Vide Cooking

Sous Vide Cooking Season’s greetings! This year, I got a very special Christmas present from Santa. Although I’m Santa myself, I’m still very happy with my purchase. It was something I had always wanted for the cooking lab geek in me; an immersion circulator. So what is it used for? An immersion circulator, together with…

No More Overcooked Meat

No More Overcooked Meat     For meat lovers, there are few pleasures in life that can rival the satisfaction from biting into a thick juicy slab of steak. How many times had we encountered dry, tough, and severly overcooked meat? But before we actually start to cook, we need to first understand the composition…

Umami, The Essence of Taste

Umami, The Essence of Taste In recent years, umami had been officially recognized as the fifth basic taste besides sweet, sour, salty, and bitter. The closest words to describe umami would be ‘savouriness’, ‘meatiness’ or even ‘deliciousness’. You’ll know it. It’s that full, well-rounded tasty sensation that leaves your palate feeling satisfied when you savour…

Secrets of Brining

Secrets of Brining   I have to say that brining is one of the more powerful, and yet under-utilised techniques used in today’s kitchen. Brining and curing used to be common in the olden days for preservation purposes, but with modern day refrigeration, these techniques are now used less for preservative intentions, and more for…

The Emulsification Process

The Emulsification Process     Can oil and water be mix together? We can’t mix oil and water together because their chemical properties are so very different. If we shake them together, they will separate into two different layers after a while. However, with the help of an emulsifier, and through a careful process, we…

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