By Howard Hillman
During this revised and up-to-date variation of the e-book that hundreds of thousands of chefs have became to once they have a question, the technology authority Howard Hillman presents the most recent findings approximately every little thing from cooking tools, apparatus, and nutrition garage to foodstuff and health and wellbeing concerns.
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Extra resources for The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen
Buy quality-brand briquettes. They burn hotter (and longer) than lesser-grade ones because the charcoal material is denser and thus more combustible. In addition, you can increase the heat that reaches the food by placing the food closer to the coals, using extra briquettes, and packing them more closely together. You can also augment the heat by increasing the speed of the fresh air ﬂow to the briquettes. ) However, be aware that air ﬂowing over the food will both cool the food and carry away some of the heat rising from the coals.
The stronger the wind, the greater the loss. Heat also escapes when the lid is closed because of conduction through the unit’s metal. To compensate, you need to raise the temperature setting (or use more coals). If it is raining, you have another problem. Every time you open the grill, rainwater steams a meat’s surface, making it less crusty. How can I increase a charcoal grill’s temperature? Buy quality-brand briquettes. They burn hotter (and longer) than lesser-grade ones because the charcoal material is denser and thus more combustible.
The alcohol lowers the boiling point of the melting cheese, preventing it from curdling. Why does the boiling point of water decrease with altitude? The higher the altitude, the lower the atmospheric pressure. With less atmospheric pressure bearing down on the surface of the liquid, it is easier for water molecules to escape into the air. Thus, the Hillman pages 11/21/2002 3:19 PM Page 31 cooking methods . 31 water comes to its full rapid boil at a lower temperature in the mile-high city of Denver than it can in coastal Miami.
The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen by Howard Hillman