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Food Science

Sep

23

2012

89

FS 002| The Science Behind Brining - Four Part Video Lecture

By jacob burton

The Science Behind Brining Meat and How it Works - Video Lecture

If you're serious about being a great cook and producing a consistent product, brining is a technique you should not only use, but need to understand in intimate detail. Brining can be a complex subject, which is why this extensive resource page was created.

0

ACJ 007| The Science of Freezing

Download Podcast Episode

In this episode we discuss the science behind freezing food, and how it can affect flavor and texture.

Apr

04

2013

11

CT 015| When Should I Use Non-Stick Vs Stainless Steel Pann

By jacob burton

When should I use stainless steel versus a non-stick pan for cooking?

In this video, I answer a viewer question on when to use, and not use, a non-stick pan:

I don't often see professional chefs using nonstick pans, probably because of the heavy use one would get, resulting in more scratches and throwaways. However, for a home cook, do you have suggestions as to when to use a nonstick pan versus an all-metal pan? I have high quality pans and can't seem to get the food I cook not to stick. Is there a video that addresses this?

James W,
Dutton, Michigan

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Master Flavor Stucture

Make your dishes pop and take your cooking to the next level with Chef Jacob's FREE 53 page guide, F is for Flavor.

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Do you have a cooking question? Then ask Chef Jacob! Send him a voice message using the widget below and your question will be answered on an upcoming episode of the Ask Chef Jacob Podcast.

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Food Science

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