Archive for the 'Food Science' Category

The Pasta Pot

August 9th, 2007

Contrary to what every cookbook instructs, I’ve frequently cooked pasta in the following unorthodox manner: put the dry pasta and just enough water in the pot, turn on the heat, and turn it off when the liquid is all absorbed. In other words, somewhat like the way you cook rice (though uncovered). No draining, no […]

Water Freezing and Boiling Myths

September 26th, 2006

When I wrote about water freezing and boiling myths at Interesting Thing of the Day, I had in mind the stories I’d heard about hot water freezing faster than cold water, cold water boiling faster than hot water, and so on. I think I did enough experiments to get to the bottom of what’s going […]