Staying warm: Cast iron vs. stainless steel
Cookware made from cast iron has a reputation for keeping food warm for a long time. Is that really true? Best way to find out is by an experiment. I decided to compare a cast iron pot with one of…
Tag heat capacity
Practical molecular gastronomy, part 3
Get a basic understanding of heat transfer, heat capacity and heat conductance. Since a lot of cooking involves temperature manipulations, it’s a good idea to get a basic understandning of how heat is transferred and how well it is stored…
Perfect steak with DIY “sous vide” cooking
One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak. The surface of the meat needs to be…
Baking stones / Pizza stones
Every now and then I end up explaning to friends how they can make good pizza at home. One of the main issues is how to obtain the nice, crisp crust. And of course I’m referring to Italian pizza now,…