Science and Cooking
I love to cook. As one might gather from this blog, I like to keep my hands busy, and cooking saves money and provides deliciousness. (Many other hobbies have more of a knack for consuming money.) I...
View ArticleWhy I cook: food and science series
I cook a lot. I cook because it’s cheaper, but mostly I cook because I am absurdly lactose-intolerant, with a generally fussy tummy. As a kid, cooking seemed like something girly and irrelevant; food...
View ArticleFood and science: understanding and cheating lactose intolerance
A person is lactose intolerant when they no longer makes sufficient quantities of the enzyme lactase. Because the enzyme no longer breaks the lactose sugar down, bacteria in the large intestine do...
View ArticleFood and Science: Caramelization and the Maillard Reaction
When we cook food, we want it to be as flavorful as possible. Two types of chemical reactions contribute to browning; both of these reactions create hundreds or thousands of other molecules, which then...
View ArticleThe FODMAP Diet: An IBS diet based upon peer-reviewed science
I’m extremely lactose intolerant. What this means, biologically, is that I no longer produce enough lactase to process lactose sugar. Because I can’t process lactose in my small intestine, it moves on...
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