What Is Ceviche?

How does citrus “cook” raw things, like fish in ceviche?

What's the Skin on Heated Milk?

That sticky film can ruin a good hot chocolate.

Why Is Dried Egg So Hard to Clean Off?

It’s in the egg’s nature to be stubborn.

Old but Not Lethal

Why raw eggs in aged eggnog won’t make you sick

Cuba Libre

Rum and Coke to you and me.

Fungus, soy, and wheat gluten all need styling gel before they’re ready to play the part of meat.

The blogosphere eulogizes food historian and writer Karen Hess.

No, you won’t kill anyone. And if the marinade is in anyway acidic, you will have denatured every protein molecule in that meat and it will have the mouth feel of Gerber’s peas.

Assuming your dough wasn’t so hot it killed the yeast at the start, I’ll guess that you denatured the enzymes in the flour so there was no sugar available for the yeast. Making beer from an all-grain mash requires...

-death experience i just put a bit more salt on sea bass before cooking it, though honestly, i don’t think the very short brine bath altered the texture at all. usually, one brines chicken or pork to denature some of the...

My mother has always maintained that scalding helps do something that guarantees that the custard sets up right (denaturing proteins or disconfiguring enzymes or some such thing). Plus, by starting with warm milk, you get the...

The brining process de-natures the proteins so that they can’t coil up as tightly when they cook. This means that the proteins don’t squeeze as much liquid out of the meat when cooking leaving you with a moister bird.

I’d say that when you add the milk-coffee mix to alcohol the concentrated alcohol must be able to denature the milk proteins initially (similar to acid in cheese making but a different mechanism – hydrophobicity),...

, and generally denatured. One of my friends mentioned the Monty Python chocolate box sketch with the ‘crunchy frog surprise’, an analogy that was hard to shake off. I don’t get the food here at all, perhaps one...

in denatured “rainwater madiera”, in a sealed cryovac (sp ?) plastic bag. It was served with pickled Semillon grapes and an interesting blue cheese crouton. Best foie ever, it was like eating silk. Second course was...