Science

Tips for Vegetable Cookery: Starch from Shirley Corriher

Tips for Vegetable Cookery: Starchfrom Shirley Corriher The Right Starch for the Job Natural starches contain a mix of two basic starches--a long, straight-chain starch, amylosa, and a short, brached-chain starch, amylopectin. A starch's characteristics change according to its...

Food Freshness Tips from Shirley Corriher

Food Scientist Shirley Corriher author of Cookwise, shares some tips from her most recent appearance on The Splendid Table. How to Pick the Best Fruit Certain fruits stop ripening the moment they are picked. Grapes, apricots, blueberries, figs, melon (with...

Genetically Engineered Food

Did you know that most of us are eating genetically engineered foods at one time or another? Are these foods a miracle for farmers and consumers or an uncontrollable monster? Should we be concerned? We'll learn some basic facts about...

Tips for Vegetable Cookery: Cabbage

Why Red Cabbage Turns Blue The Compounds that give fruits and vegetables their red color are very sensitive to acidity. As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you saute...

Tips for Vegetable Cookery: Potatoes

Chilling facts about potatoes A chef or caterer who has a busy day ahead may cut potatoes for French fries and place them in a large container of ice water in the walk-in overnight. The next day when these potatoes...

Tips for Vegetable Cookery: Greens

Keeping the green green Seven minutes is the magic time. When you cook green vegetables over 7 minutes, their chlorophyll loses its magnesium and they turn yucky army-drab green. Cut green vegetables into pieces small enough to cook in...

Tips for Vegetable Cookery: Cooking Time

Tips for Vegetable Cookery: Cooking Timefrom Shirley Corriher Cooking Time and Taste A short cooking time (under 7 minutes) is a must to keep green vegetables bright green. Lenth of cooking time is important to the taste of many...

Smell & Taste Treatment Research Foundation

Research conducted by Alan R. Hirsch, M.D., of the Smell & Taste Treatment Research Foundation reveals the following snack food personalities: Potato Chips: Potato-chip lovers are successful high achievers who enjoy the rewards and trimmings of their success, both in...

How to Keep Greens Fresh for Several Weeks from Shirley Corriher

Delicate produce like salad greens can remain fresh for several weeks with Shirley's storage method: Soak the greens in cold water for 10 to 30 minutes to ensure that the cells are fully hydrated. Spin the greens in a salad...

"Fat Content" Product Labels

Al Sicherman, food and humor columnist for the Minneapolis Star Tribune, shares the secrets of "low-fat" and "reduced fat" labelling. The definitions set out by the government are fairly clear: Fat-free: Less than 1/2 gram of fat per serving. Lowfat:...