Think About Cooking with Science

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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

Ajinomoto is UMAMI Seasoning: Tips & Recipes

Ajinomoto, MSG is Safe. Ajinomoto is amino acid, monosodium glutamate and is umami seasoning, made from sugar cane, is gluten-free and vegan.
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 and Recipes

Dashi powder is instant dashi soup. Made from salt, sugar, dried bonito flakes, and umami seasoning. Also 11 easy recipes with dashi powder.
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?
Cooking Science

What is UMAMI? Umami is the 5th Taste!

Umami is the fifth taste. Many Umami seasonings exist, but pure umami seasonings are limited. For example, Ajinomoto, MSG is umami seasoning.
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