University of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for ...Show synopsisUniversity of Pittsburgh chemistry professor and award-winning "Washington Post" food columnist Wolke provides reliable and witty explanations for the most burning food questions, while debunking misconceptions 368 pp.Hide synopsis
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These two books (Einstein 1 and 2) are just wonderful resources for those of us who have wondered about some cooking "truths".
Is Kosher salt more or less salty? Is it better in some way?
Does baking soda remove odors from your fridge?
How to remove red wine stains? Salt + soda water? (Answer: Oxy-bleaches are what works.)
These books are great reading and I recommend them ahead of Harold McGee.
Does searing your pot roast "seal in" the juices? NO! But, you should do it anyway, for the taste.
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