I've posted before about the importance of pH on food preparation, but the increase in browning is one of the easiest ones for home cooks to exploit.
Want something to brown better without having to increase the heat? Increase its pH.
With that being said, I personally can't stand big, fluffy pancakes. Give me thin pancakes any day of the week.
If you're interested in food chemistry, check out On Food and Cooking by Harold McGee, How to Read a French Fry by Russ Parsons, or The Food Lab by J Kenji Lopez-Alt. I own them all and have read through and cooked out of some of each of them.
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