Cooking

How cooking methods work, the environments they operate in, and the science underneath them.

• Methods

  Named ways of cooking — what each one does to food, and why.

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  Baking · Boiling · Deep frying · Microwaving

• Regimes

  The heat-and-moisture environments several methods share.

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  Dry heat, high surface temperature, evaporative · Dry heat via fat · Low temperature, precisely controlled · Volumetric / dielectric

• Principles

  The mechanisms underneath: what is actually happening in the food.

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  Caramelisation · Cell-wall breakdown · Collagen conversion to gelatin · Crisping

• Equipment

  How equipment changes what a method can do.

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