On Food and Cooking: The Science and Lore of the Kitchen

On paper, therefore, the Victorian logic looks sound: once you have got cooking water at or near 212 °F/100 °C, it shouldn’t really make much of a difference whether the water is vigorously bubbling or only simmering. Yet our eyes and tastebuds tell us that it does. The reason is that properly boiling water moves chaotically and transfers heat to t

... See more

The taste modalities ensure that we get enough of all macros. Sweet = carbs, umami = proteins, salt = electrolytes, bitter = avoid poisonous, sour = avoid spoiled food.