Tips for Cooking---2
Kenneth Chang used and discussed some of these cooking methods with some food scientists or bio-chemist. Most of us do not have the knowledge or circle of friends that include such people but I was amazed at what wisdom they were able to share and confirm some of the things I have heard or read over the years. Shirley O Coriher, author of "Cookwise" and "Bakewise" is such a scientist who was able to share some of those techniques. Here is what I learned---
- browning meat does not seal in juices but the char does add flavor
- heat a pan before you add the oil and food-never put oil and food into a cold pan
- sugar, wine and liquor change the chemical reactions of food and change the molecular structures of food
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