FoodCrumbles

109 Flips | 8 Magazines | 8 Followers | @ScienceChef | A blog teaching science through food

Why Your Moscow Mule Drink May Be Hazardous

Your Moscow mule cocktail may look pretty in a copper mug, but officials in Iowa say that using copper containers for this beverage, and similar …

Beverages

An introduction to Chinese hot pot

Chinese hot pot. Photo: IC<p>What's the best way to get rid of a chill on a cold winter's day? Probably the best answer if you are in China is sitting …

Food & Dining

8 of Our Best New Recipes for Bread Bakers

This is the year I became a bread baker. And while it still feels foreign to say that, it's true. I'm still learning the ropes, but with the help of …

The 15 most popular Instant Pot recipes of 2017

Pinterest is a treasure trove of delicious recipes, including everything from basic dinner meals to specialty desserts, drinks and snacks. It’s easy …

Publisher’s Platform: Six deadliest U.S. foodborne outbreaks

Although the United States is know world-wide as having one of the safest food supplies, there have been instances where some of the foods most …

Thank Your Gut Bacteria For Making Chocolate Healthful

Boy, it's a good time to be a dark-chocolate lover.<p>We've noted before the growing evidence that a daily dose of the bitter bean may help reduce blood pressure. There also seems to be a link between a regular chocolate habit and lower body weight.<p>Now scientists are offering an explanation for just …

The Smartest Sugar Cookie Tip We Learned from Dorie

Holiday baking season is descending upon us, which means it's time for sugar cookies in all sorts. But how to make pretty cookies that hold their …

Taking the Fear Out of Fermentation

Let's face it, most of us have lost the food preservation skills of years past. International trade, 24-hour supermarkets and home freezers have …

Stew Science: Is It Really Better the Next Day?

It's a phrase you hear all the time: "This [stew] [soup] [long-cooked-thing-X] will be even better the next day!" It's an appealing prospect. Most foods are best when they're at their freshest, but a dish you can make in one large batch that doesn't just hold up, but actually improves with time? …

The Food Lab's Guide to Sous Vide Ribs

Perfecting any recipe is a challenge for me. I am, shall we say, a little obsessive with my testing. Perfecting a recipe like sous vide …

Roast Beef Slow Smoked

Roast Beef Slow Smoked six hours in the Louisiana Wood Pellet Grill/Smoker. Look at those smoke rings. Patti couldn’t believe that after smoking …

Smoke Wood? What kind is Best? Well it depends

<i>Smoke Wood? What kind is Best? Well it depends…</i> The art and science of smoking meat on a grill centers around the smoke. In particular what to use to …

Your Guide to Curing Salts

Picture the incarnadine color of corned beef and pastrami. The shimmering translucence and satin texture of Spanish <i>lomo</i> (cured pork loin) and <i>bresaola</i> …

Brisket 101: Do You Know the Difference Between Texas Brisket and Regular Brisket? - Chowhound

There’s brisket, and there’s Texas brisket. Read on if you’re confused about the difference.<p><b>Anatomy of a Brisket</b><p>Williams-Sonoma<p>Brisket is cut from …

What's the Difference Between Flank Steak and Skirt Steak?

Flank steak and skirt steak are both long, odd-looking cuts of steak. Wonder if you've ever eaten either of them? If you've ever had fajitas, then …

BBQ

'In Meat We Trust' Argues We Got The Meat Industry We Asked For

The meat on your dinner table probably didn't come from a happy little cow that lived a wondrous life out on rolling green hills. It probably also wasn't produced by a robot animal killer hired by an evil cabal of monocle-wearing industrialists.<p>Truth is, the meat industry is complicated, and it's …

Lamb Shanks Show Off Their Inner Beauty

Braising isn’t pretty, or at least it usually doesn’t start out that way. The tougher, bonier and generally less appealing the cut, the better it will braise. When braising, go ugly.<p>Lamb shanks are a prime example. Sinewy, muscled and stippled with cartilage, the shanks need hours of slow and …

Recipes

Vegetarian Chicken - How is it made? - Food Crumbles - The Food Science Blog

Have a guess at what’s on the photo above this post. Looks like chicken with rice to you? It is chicken, but, there’s a loophole here, it’s …

Where pork meat comes from - Visiting a pig farm - Food Crumbles - The Food Science Blog

Seeing where our food comes from is a great way to better understand our food, not just the science, but the whole supply chain that starts long …

Science of smoking a sausage on the barbecue - Food Crumbles - The Food Science Blog

Ever compared how a sausage comes out after grilling, frying in a frying pan or ‘steaming’ in a little bit of water? They probably all turned out …

Choosing meat for a stew - Beef pie - Food Crumbles - The Food Science Blog

Have you ever bought a beautiful piece of meat, tried to fry it in a frying pan, but no matter what you did, ended up with a leathery, tough piece of …

How packaging changes the colour of (red) meat - Food Crumbles - The Food Science Blog

Any time I’m cooking, or baking I think about my recipes and why I have to do what I do. So, when unwrapping a pack of meat before cooking I noticed …

Why You Need to Rest Your Meat

When you bite into a piece of meat, how well you enjoy it depends on three things: flavor, tenderness and juiciness. Even if you're not consciously …

Is It Safe To Eat Deli Meat With A Metallic Sheen?

Have you ever gotten a piece of roast beef that looked like it might be starting to go bad because it had an iridescent sheen on it that looked like …

Everything you need to know about beef cuts in one chart

Beef cuts don’t have to be intimidating.<p>Whether it’s chuck, brisket, rib, loin, round, plate, or flank, the most important thing you need to know is …

How water activity relates to microbial growth - Food Crumbles - The Food Science Blog

What happens if you leave a dry cracker lying around on the kitchen counter? And what happens to a freshly baked bread? What will happen to a tomato? …

Biology

Making chapati - And why they puff up - Food Crumbles - The Food Science Blog

Chapati, or roti, are a really nice and easy to make flatbread! It’s for sure one of my favorite carbs with a meal. They’re not hard to make, require …

Trinidad paratha - super flaky flatbread - Food Crumbles - The Food Science Blog

Most of us may know flatbreads as being a simple flat wheat based dishes. Flatbreads tend to be relatively simple, flour, some salt, maybe a …