Whip up a whiz-bang holiday feast using lab-tested principles of chemistry and thermodynamics. Sound like a job best left to the pros? Not so!
Posted 11.19.2007 at 3:00 am
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Turn the page below for scientific tricks to making your bird tender yet crispy, your mashed potatoes ultra-fluffy and a pie crust to rival granny's.
And when you're through, make sure to pick up all our high-tech tips for a fantastic feast:
- Brush up on "The Science of Yummy," then learn how to chop an onion without crying, sear a steak to perfection and more with "Kitchen Science 101."
- Whether pro chef or home chef, our guide to the "Kitchen-Counter Lab" will keep you properly equipped.
- Whip up Doctor Delicious's mojito-strawberry salsa using some food-technology magic you can try at home.
- And for more-advanced kitchen chemistry, check out the recipes in "Molecular Gastronomy for the Masses."
Happy cooking! single page
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