Physicist George Vekinis claims that the perfect steak should be microwaved and never salted, as salting draws out water and makes the meat tough. He advises pre-warming the steak in the microwave before frying and cooking each side for a maximum of one minute. Vekinis recommends achieving a medium rare temperature of at least 55-60°C (131-140°F) for optimal taste and safety. However, his advice contradicts popular celebrity chefs who recommend salting the steak before cooking. Another chef found that salting immediately before cooking produced an excellent sear without affecting the meat's moisture.
Scientists have delved into the physics of cooking pasta to determine the most efficient and cost-effective method. The traditional method of boiling pasta in a pot of water uses the most energy, with heating the water accounting for the majority of the cost. However, alternative techniques such as halting the cooking process halfway and allowing the residual heat to finish the job, starting with cold water, reducing the amount of water used, or presoaking the pasta before a brief heating, can significantly reduce energy consumption and cooking costs. These methods can save up to eight cents per portion and have the potential to make a significant impact on the energy usage associated with cooking pasta on a larger scale.
To prevent dairy ingredients from curdling in potato soup, it is important to cook the soup on low-to-medium heat, stir frequently, and watch for signs of boiling. The higher the fat content in the dairy product, the less likely it is to curdle. Starches, such as wheat flour-based roux, potato starch, or cornstarch, can help stabilize the dairy and prevent curdling. Adding dairy to the soup last, after tempering it with hot soup broth, can also prevent curdling. Combining these techniques can result in a smooth and creamy potato soup without any lumps.
The Institute of Culinary Education shares a recipe for Oklahoma-style smash burgers, where sliced onions are pressed directly into the beef patty. As the meat cooks, the onions crisp up, adding texture and flavor to the burger. The recipe calls for cooking the burgers on a flat surface, such as a cast iron pan, and topping them with cheddar cheese and steamed buns. The result is a quick and delicious burger that can be customized with condiments of your choice.
San Francisco's House of Prime Rib uses a technique that involves submerging the prime rib in rock salt before cooking it to retain its moisture and better cook the meat. The restaurant sells 1,200 orders of dry-aged prime ribs every night and goes through 360 ribs each week. The salt helps trap the heat and conducts it to better cook the prime rib. Once cooked, the team uses a large wooden oar to break up the salt beds, and steam emerges from the ribs.
The European Space Agency (ESA) has conducted experiments that show that frying works even in the microgravity experienced in space. The research could help determine what cooking processes and food will be available to astronauts as they explore alien worlds. The experiments were conducted during two ESA parabolic flight campaigns, in which an aircraft flies in repeated arcs to create brief periods of weightlessness. The team discovered that, soon after a test potato was added to oil in low-gravity conditions, bubbles were able to easily detach from its surface rather than coating and protecting it.
