Science Friday Chef Jack Bishop Breaks Down ‘The Science of Good Cooking’
4 snips
Nov 21, 2024 
Jack Bishop, Senior Content Advisor at America’s Test Kitchen, reveals the science behind culinary successes and failures. He explains how the right amount of water and vodka can create the perfect pie crust while keeping it easy to handle. Discover the secrets to poaching eggs for ideal texture using vinegar and the power of fat when cooking eggs. Bishop also explores how brining enhances moisture in lean meats and the impact of different cooking oils on flavor and health. This enlightening discussion is sure to elevate your cooking game!
AI Snips
Chapters
Books
Transcript
Episode notes
Vodka for Perfect Pie Dough
- Use half chilled vodka and half ice water in pie dough for easier rolling and flakier crust.
- Alcohol prevents gluten formation, making the dough tender yet manageable without toughening it.
Perfect Poached Eggs Tips
- Poach eggs in a wide skillet with simmering water, not boiling, to avoid whites breaking apart.
- Add vinegar to water to lower pH, helping egg whites coagulate faster and keep yolks creamy.
Scrambled Eggs Science
- Cook scrambled eggs at fairly high heat to generate steam for fluffiness but work quickly to avoid toughness.
- Add fat like half and half or frozen butter cubes to keep eggs tender and moist.
