Think About Cooking with Science

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Cooking Is the Everyday Science

Enjoy Cooking While Thinking

I was a science and chemistry teacher. I thought I had taught my students the importance of using their brains and thinking while living.
When I came to Finland, living in an environment where I could not get the ingredients I took for granted, I realized that even cooking, which I love, was somehow passed off as lazy, based on a lot of unfounded assumptions.

Cooking is a science. It’s exciting to think about why things are like this, why they need to be this way.
I believe that understanding is being able to explain what you know in your own words.
Cooking is profound. There are countless ingredients and recipes all over the world. Even if it took me a lifetime, I would never be able to fully understand it.

I would like to use my background as a science teacher to share what I understand about cooking with as many people as possible in an easy-to-understand way.

What is umami?

What is seasoning?

What is dashi?

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Enjoy 〇〇 overseas

Homemade Firm Tofu Recipe Choice of Soy Milk

Are you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
Enjoy 〇〇 overseas

Tofu with Adjusted Soy Milk – 3 Sodifying Experiments

Are you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
Enjoy 〇〇 overseas

Tofu with Adjusted Soy Milk – 2 The Mechanism of Tofu

Are you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
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Enjoy 〇〇 overseas

Tofu with Adjusted Soy Milk – 1 Soy Milk Difference Abroad

Are you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
Cooking Science

The Science of Solidifying – How Cheese and Tofu Solidify

Llet's take a look at some of the foods that are solidified, such as cheese, tofu, and konjac. Do you know the mechanism how they harden?
Cooking Science

Can We Make Leipäjuusto Without Rennet?

Leipäjuusto, bread cheese is famous food in Finland. We can make it at home easily. The only difficulty is to get rennet. Is rennet a must?
Cooking Science

What is Dashi? Different from Dashi Powder or Ajinomoto?

What is Dashi? Should we make dashi all the time? When can we use dashi powder or ajinomoto? You can choose it depends on the type of foods.
Cooking Science

Why Do We Knead Bread? Mechanism of No-Knead Bread

Why we cam make bread without kneading, as in no-knead bread? If you understand the reason for kneading bread dough, it's easy question.
Cooking Science

Overnight Oats vs. Microwave Cook, Which is Good?

What is the difference between overnight oats and regular cooked oats? I have tried various types of oatmeal as well as cooking methods.
Cooking Science

How to Make Overnight Oats Does It Need to be Heated?

Overnight oats are a hot topic right now, how do I make them? Do they need to be heated before eating?
Cooking Science

What Is Oatmeal? Types of Oatmeal Sold in Finland

Oatmeal is getting a lot of attention as a healthy food. What is oatmeal anyway? What kinds are there?
Cooking Science

Brown Sugar is the Best Substitute for Mirin! Why?

You can substitute mirin for brown sugar! Why? How much do I use? What is different from white sugar, honey and raw sugar?
Cooking Science

How to Boost Umami in Food

If you like delicous food, it's reasonable that you want to boost umami in food. How can we boost umami? Yes, it's easy!
Cooking Science

Type of Rice Flour Used in Japanese Cooking

Shiratama, Mochi, Joshin, Dango... So many types of rice flour is used in Japanese cooking, What's the difference?
Cooking Science

Type of Japanese Rice and Science of Starch

There are two main types of rice used for rice flour. I researched the types and the properties of each starch.
Cooking Science

The Science of Making Fruit Syrup

Which sugar shall I use for fruit syrup, white sugar or crystal sugar? I also show you how to make fruit syrup faster than normal.
Cooking Science

The Science of Baking Soda Turns Pasta into Chinese Noodle

Boiling pasta with baking soda gives it the texture of Chinese noodles. Did you know that? Do you know why? I thought about it scientifically.
Cooking Science

Do I Need Mirin for Japanese Cooking? For What Reason?

Mirin, often used in Japanese recipes, is a luxury item overseas. Why do we use mirin? What is its role? What can I substitute it with?
Cooking Science

What Is Ajinomoto? How to Use? Not Dashi Powder?

Is dashi powder same as ajinomoto? NO! Dashi powder is an instant dashi stock, and ajinomoto is a type of salt or sugar. What does that mean?
Cooking Science

Do I Need Sake for Cooking? Can I Substitute It?

Cooking sake is easily available in Japan, but luxury item abroad. What is cooking sake for? Is it essential? Let's think about cooking sake!
Cooking Science

What Is Dashi Powder? How to Use? Not Ajinomoto?

Is dashi powder same as ajinomoto? NO! Dashi powder is an instant soup stock, while ajinomoto is a type of salt or sugar. What does that mean?
Cooking Science

3 Types of Seasonings! Know Them and Cook Easier

What is seasoning? Why do we need seasoning? Seasoning makes food delicious. If you know more about seasoning, it helps your cooking a lot!
Cooking Science

What Is the Umami Strong Food?

Umami is important! How can we use umami? What are the ingredients that have strong umami? Here's many tips for your delicious cooking!
Cooking Science

What is DASHI? Should I Make Dashi Every Time?

Dashi soup is Japanese soup stock and the basis of Japanese cuisine. Do I need to make all the time? Why many recipes require to make?
Cooking Science

What is DELICIOUS? How to Make Delicious Taste?

All we LOVE DELICIOUS food. So, what is delicious? Why chocolate is delicious? Is there any food that all the poeple feel DELICIOU?
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