Buying guides
Why cabbage gets sweeter when its edges char
Charred cabbage is not burnt cabbage. A dry cut face and enough heat turn the edges savoury and sweet while the thick rib stays juicy.
cooking-science
5 pages tagged cooking-science.
Cooking technique
Why passata can taste flat straight from the carton
Flat passata usually needs concentration rather than more herbs. Reduce it in a wide pan, season in stages and finish with fat after the water has gone.
Cooking technique
Why cauliflower can smell strong when it is overcooked
Cauliflower contains sulfur compounds that become more noticeable with prolonged wet cooking. Shorter, hotter cooking keeps the smell quieter and the texture firmer.
Cooking technique
Why tinned tomatoes taste better in some sauces
Tinned tomatoes are not bland by default. They taste dull when excess water stays in the pan and the tomato never gets the concentrated finish it needs.
Buying guides
Passata vs crushed tomatoes: which gives the smoother sauce?
For the smoothest sauce with the least work, choose passata. Choose crushed tomatoes when you want a sauce that can reduce further and still taste full.