Kitchen Notes
Heat in a Home Oven
Your oven's dial is a suggestion, its air is a poor conductor, and the shelf position matters more than the number. What actually transfers heat to food.
#fundamentals
3 entries filed under this tag.
Kitchen notes
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Kitchen Notes
Salt — When and How Much
Salt by percentage, not by pinch. One number covers meat, one covers pasta water, and the timing matters more than the quantity.
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Kitchen Notes
Why Browning Works
The Maillard reaction, caramelisation, and the reason a wet pan will never give you either. Three conditions, and how to hit all three.