Entering

Chapter 1: Cooking Basics
What is cooking? / Are there any materials that are better for cooking utensils? / What happens when you season a cast iron pan? / Is steam hotter than boiling water? / Does cold water boil faster than warm water? / Why does water boil below 100℃ at high altitudes? / If you add oil to pasta water, won't it stick? / Can you cook meat and vegetables in the same way?…

Chapter 2: The Basics of Flavor
How do we perceive taste? / What factors influence our perception of flavor? / Are taste and flavor the same thing? / Does the environment affect the taste of food? / Is there a scientific basis for the belief that foods or flavors have compatibility? / Is umami really there? / Why does salt make things taste better? / Does the type of salt matter?

Chapter 3 Meat, Poultry, and Fish
Why is meat all different colors? / What is the difference between tender and tough meat, and how should you cook each? / Does aging make meat more tender? / Why does marbling make steak more delicious? / Does marinating make meat tender? / Does salting meat make it juicier? / Should I let meat come to room temperature before cooking it? / Does searing a steak seal in the juices?…

Chapter 4 Eggs and Dairy Products
Are there any good substitutes for eggs? / Why do beaten egg whites rise? / Does the temperature matter when beating egg whites? / Do beaten egg whites foam more abundantly when beaten in a copper bowl? / Why do egg whites become clear when added to stock? / Why are boiled egg shells hard to peel? / Why do egg yolks turn green when boiled for too long? / How can I cook eggs perfectly?…

Chapter 5 Fruits and Vegetables
What happens to fruit when it ripens? / Why does fruit turn brown when you cut it? / Will unripe fruit ripen faster if you put it with a banana? / Are canned or frozen fruits and vegetables less nutritious than raw? / Do nutrients get lost when you cook fruits and vegetables? / Why does pineapple make my tongue tingle? / Why are peppers spicy? / How can I reduce the tingling sensation of peppers?…

Chapter 6 Bread and Desserts
What is gluten? / What is the role of yeast in baking? / Why is bread soft or chewy? / What is the science behind no-knead bread? / Why do bread become hard when left out for a long time, while cookies and crackers become soft? / What is the difference between baking soda and baking powder? / Should I use cake flour when baking a cake? / Does the temperature of the butter I use in cooking matter?…

Chapter 7 Food Safety and Storage
Should hot food be refrigerated right away, or should it be allowed to cool beforehand? / Can you drink raw milk? / Are raw eggs safe to eat? / Can you not tell if an egg has gone bad? / Is it okay to eat uncooked cookie dough? / Should you wash chicken or turkey before cooking? / Is it okay to eat undercooked pork? / Is charred meat bad for you? …

Knowing science makes cooking more delicious!
150 Curious Questions About Cooking and Their Scientific Analysis

When you cook, you are faced with countless questions.
There are many questions you may have, such as whether there are certain materials suitable for cooking utensils, why fried rice should be made with cold rice, why meat must be left at room temperature before cooking, why boiled egg shells do not peel easily, and whether MSG is safe to eat. This book provides solutions to 150 of these questions through scientific analysis.
By understanding the scientific principles behind the cooking process, from selecting cooking utensils to preparing and managing ingredients to cooking methods, you will be able to cook more deliciously and smarter.
The author, a food science expert, was originally a chemistry major who was not good at cooking.
For the author, cooking was simply a tool to gain energy to do something.
However, as I realized the value of cooking in bringing joy to life, I became absorbed in the field of food science, which combined my major with cooking.
The author says that by using scientific principles, one can select, modify, and adjust ingredients according to one's intention to create more delicious dishes, and he hopes that through this book, everyone will be able to fall in love with the charm of food science.
This book consists of a total of 7 chapters.
First, Chapter 1, “The Basics of Cooking,” explores the scientific principles behind cooking and corrects common misconceptions about cooking.
Chapter 2, "The Fundamentals of Flavor," explores how food tastes and teaches you how to use scientific principles to enhance flavor.
Chapter 3, "Meat, Poultry, and Fish," explains how the main components of various meats change with heat, moisture, and time.
Chapter 4, “Eggs and Dairy Products,” introduces the chemical reactions that occur with the proteins and fats contained in eggs and dairy products, which are the basis of various dishes.
Chapter 5, "Fruits and Vegetables," guides you through how to maximize the flavor and texture of fruits and vegetables using food science.
Chapter 6, "Bread and Desserts," explores the chemistry behind the baking process and teaches you how to successfully create breads and desserts.
Finally, Chapter 7, 'Food Safety and Storage,' explains how to properly handle and store food ingredients for safer and healthier cooking.
Understanding cooking based on scientific principles allows you to enjoy cooking in a broader way.
You can upgrade the recipes floating around the internet to suit your own tastes, and you can also improve cooking efficiency by correcting the misinformation we have assumed as cooking common sense.
I hope that through this book, anyone can gain scientific tips to cook deliciously and smartly.