🔥🧪 The science behind cooking Whether you fry, bake or boil, every cooking method triggers a different set of molecular reactions. Heat changes how proteins unfold, how sugars react and how water moves through food. These invisible processes are what shape flavour, texture and colour. Frying creates intense aromas through browning reactions. Baking slowly transforms structure and sweetness. Boiling transfers heat gently but can pull flavour and nutrients into the water. Cooking is not just tec
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Rice is the staple food in much of the East and for good reason - it is packed full of energy in the form of carbs, carbs that can only be unlocked by cooking the rice correctly. Learn more on the final episode of Food - Delicious Science, Wednesday at 9 on LPTV. | Lakeland PBS
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