Kitchen

Kitchen

How a Rice Cooker Knows When the Water Is Gone

While liquid water remains in the pot, the bottom stays near water’s boiling temperature. Once the water is absorbed or evaporated, the pot temperature rises and the cooker can detect that change.

Kitchen

Why a Fish Spatula Works on More Than Fish

A fish spatula is thin, flexible, wide, and slotted. It can slide under delicate food with less disturbance than a thick solid turner.

Kitchen

Why a Lid Makes Water Boil Faster

An uncovered pot continuously loses heat through evaporation and moving air. A lid reduces those losses, allowing more of the burner’s energy to raise the water temperature.

Kitchen

Why a Little Acid Can Wake Up a Finished Dish

Acid does not simply make food taste sour. In small amounts it can sharpen contrast and make rich, salty, or sweet flavors seem less flat.