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Found 4 result(s) for "science"
🍳Cooking
Why Pasta Water Must Be Salted
Salt your pasta water like a mild soup - it is physics, not just tradition.
🍳Cooking
Salt Eggs at the End, Not the Beginning
Salt accelerates protein bonding in eggs. Add it too early and they turn rubbery. Salt at the end for creamy results.
🍳Cooking
Salt Your Onions to Speed Up Caramelization
Salt draws water out of onions through osmosis - they brown faster instead of steaming.
🍳Cooking
Always Heat Your Pan Before Adding Oil
Cold pan + oil = sticking. Hot pan + oil = perfect sear. It's physics, not magic.