Welcome to The Atomic Kitchen!

Thank for visiting "The Atomic Kitchen" blog.

I am Kerry Gleason, a professional writer and a very amateur chef. I never got the message, "Don't play with your food," which is how I got this way.

Our blogs will provide exciting new tips, tricks and explanations based in science that may help you to become a better cook or baker. Whenever possible, we will contact chefs and science geeks with knives for expertise that may make your next dish the best you've ever made.

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You're gonna love what we've got cooking in "The Atomic Kitchen."

Kerry Gleason
Editor

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Going Curdless: Tips to Avoid Curdling

A good rule of thumb for cooking with dairy products, including cream, milk, eggs, butter, cheese and mayonnaise, is: patience! Sauces made with milk, cream and cheese may curdle for several reasons: not enough fat content. Skim milk will curdle more than heavy cream, and low-fat creams and cheeses are more likely to curdle than their whole-fat compadres. too high heat. Cream sauces must be cooked at low temps. Use a thermometer to ensure temperatures stay lower than 175 degrees F. too much acid. Cream should be added last (with exceptions like lemon juice). Wine can be very acidic, and should be reduced. any ingredients should be of medium temperature before cream is introduced, as it will separate at boiling. How curdling occurs: Dairy fats combine to form a rubbery mesh, which squeezes out water. One possibility to prevent curdling is Carrageenan. There are three kinds, and Lambda Carrageenan is best for sauces because it is water soluble. It is derived from red seaweed

What Happens In Your Freezer (Pt.1)

The freezer has changed food in America and around the world. I’m fascinated with the story of Clarence Birdseye, who discovered that flash-freezing fish was a practical way to ship seafood to distant inland locations. His name became a brand synonymous with many frozen vegetables and cooking staples. Alas, not everything freezes as well as freshly harvested seafood and vegetables. Here’s a description of foods that freeze badly and what happens. ( Source: National Center for Home Food Preservation ) Cabbage, cucumbers -- These become limp, waterlogged and quickly develop an oxidized color, flavor and aroma. These can be effectively frozen as marinated products. However, “freezer slaw” and “freezer pickles” won’t maintain the same flavor or texture as regular slaw or pickles that were not frozen. Celery, Cress, Lettuce, Parsley, Endive, Radishes – Limp, waterlogged and these also change color, flavor and aroma. Potatoes, baked or boiled – These become soft, crumbly,

Salt, Not Oil

When cooking meat, particularly beef, you can eliminate the need for cooking oil completely. Heat the pan. Sprinkle salt evenly through the pan. Add meat to the pan, and you will hear it sizzle and crackle. The salt draws moisture from the meat, and enough fats to take the place of the cooking oil you might have used. I've been told this does not change the flavor of the meat, although common sense dictates that it must. I must say, I have used this method for many years and never experienced overly salty meat using this method.

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