2 ms·
Results from 20 years of molecular gastronomy experiments
- com 6y agoHa! I was surprised by October 2017: 1. salted onions or potatoes are browner, but no difference in crispness or tenderness. I had always heard that they were more tender. Disappointed, grandma!
- flobosg 6y agoAltering the pH with baking soda or vinegar has an effect, though: https://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html https://www.seriouseats.com/2016/12/the-food-lab-the-best-ro... https://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html https://www.seriouseats.com/2011/01/the-food-lab-real-french...