- Boil the meat and sprinkle with salt
- Meat does not shrink easily when grilled on the bone
- how to ripen fruit
- Preparation of octopus
- The reason why the steamer uses a wooden bamboo steamer
- Difference between 99℃ and 100℃
- About the microwave ①
- fat stability
- Why meat shrinks when grilled
- Freshness and color of beef
- vegetables should be fresh
- What are heirloom crops
- How to prevent pasta from sticking
- The reason why chawanmushi and egg tofu are steamed with the lid off
- time to add yoghurt
- 1 egg per day?
- Why are tamagoyaki pans made of copper?
- Somen noodle soup is salty
- Reasons why vinegar and salt are added when making boiled eggs
- If you put an old egg in salt water, it will float.
- Why Soak Shredded Vegetables in Cold Water
- Reasons for soaking lotus root, burdock, udo, etc. in vinegar water
- Difference between white fish and red fish
- Why do you add bran when boiling bamboo shoots?
- The reason why daikon radish is boiled in rice water
- The reason why the taste of miso soup does not change much even if there is a lot of moisture in the ingredients
- If you add vinegar to grated daikon radish, the spiciness does not come out.
- Steak: Grilled at a high temperature to lock in the “gravy”?
- How to tenderize meat④
- taste map
- soft and hard water
- stone baked sweet potato
- Tear off konnyaku
- On the formation of gluten
- What is the secret ingredient
- taste modulation effect
- Suppressive effect on taste (offset effect)
- Synergistic effect of taste②
- The difference between aroma and flavor
- Relationship between beer and snacks
- Does the hardness change the taste?
- Difference between Baron potato and May Queen
- Potato sprouts are poisonous
- Synergistic effect of taste ①
- Why fruits get sweeter when chilled
- About acidity
- Put raw onions in the burger! ?
- Difference Between Putrefaction and Fermentation
- When to sprinkle pepper on meat
- Do you wash mushrooms?
- properties of salt
- Radish with different spiciness depending on the part
- How to identify bitter radishes
- Contrasting effect of salty taste on watermelon
- Are eggs with dark yolks more nutritious?
- Difference between maple syrup and honey
- About artificial sweeteners ①
- properties of sugar
- The difference between salt, normal salt, and table salt
- About volume and weight
- addictive food
- Color associated with taste and scent
- colorful cake
- cheese hole
- What is steaming
- nostalgic smell
- Timing of salt when grilling steak
- Correct pan size for sautéing meat
- How to remove sand from shellfish
- properties of honey
- Characteristics of miso
- How to prevent discoloration of avocado?
- Characteristics of vinegar
- About chili peppers (hawk’s claws)
- How to tenderize meat
- Characteristics of soy sauce
- The difference between dark soy sauce and light soy sauce
- About Confit
- Difference between unsalted and salted butter
- How to tenderize meat④
- What is freezer burn?
- Why salt meat before grilling
- White sugar to make sweets? Granulated sugar?
- Difference between sake and cooking sake
- The reason why croquettes are sticky when cold
- How to tenderize meat③
- Method for tenderizing meat ②
- Method for tenderizing meat ① Proteolytic enzyme
- Shelf life and expiry date
- The difference between mirin and mirin-style seasoning
- Difference between soft flour and strong flour
- About alcoholic food
- Difference between baking soda and baking powder
- natural and processed cheese
- Potatoes and low-temperature saccharification
- Does boiling vegetables make them tough?
- The Reason for “Sashisuseso” in Cooking
- Do frozen mushrooms taste better?
- Onions and tears
- What is the correct way to boil spinach?
- Why salt is added when boiling spinach
- What is the correct water absorption time for rice?
- What is the correct way to wash rice?
- Do you grind rice? wash?
- Why are boiled eggs hard to peel?
- What is table salt?
- Reasons to add salt when boiling pasta