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The Dicey Calculus of Contemporary Cooking - - 37 views

  • What's the difference between a 10-inch skillet and a 12-inch skillet?
  • Not just a mere two inches. The larger pan has 44% more surface area.
  • the rate of evaporation of a liquid is proportional to its exposed surface area, a sauce in a larger, flatter skillet will reduce far more rapidly than one in a taller, narrower pan
  • ...6 more annotations...
  • A cook who doubles a recipe but keeps the same size pot and the same cooking time will wind up with a watery sauce.
  • try to stir-fry a batch of meat in a 10-inch skillet instead of a 12-inch skillet, and "instead of sautéeing you'll end up steaming it.
  • Think you can substitute an eight-inch cake pan for a nine-inch?
  • Don't—the nine-inch holds 27% more batter.
  • one teaspoon of table salt is equivalent to 1.5 teaspoons of Morton or two teaspoons of Diamond Crystal.
  • "I don't have table salt at home, because I made that mistake too often," Mr. Willoughby says.
    Interesante artículo que relaciona matemáticas y cocina. Porcentajes, áreas, volúmenes...
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