))
908: Chef Jack Bishop Breaks Down ‘The Science of Good Cooking’
Manage episode 451358887 series 3381328
Innhold levert av Audioboom and Science Friday. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Audioboom and Science Friday eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content advisor at America’s Test Kitchen, debunks cooking myths and highlights some of the surprising finds from the show’s cookbook, The Science of Good Cooking.
Bishop tells us that water is one of the key parts of the perfect pie crust. You need it to roll out the dough, but it also forms gluten which makes the dough chewy. So, how can your pie dough be both soft and easy to handle? Use science—and a little bit of vodka.
Subscribe to this podcast. Plus, to stay updated on all things science, sign up for Science Friday's newsletters.
1356 episoder
Del
