Extra Virgin Olive Oil Remains Stable at Frying Temperatures
2024 Barcelona study analyzed 36 studies on EVOO behavior during cooking. The "save it for finishing" advice is outdated. Here's what the research actually shows.
Section
Science Desk
Deep dives into food chemistry, physics, and biology. The why behind the how. Understanding the science gives you control—when things go wrong, you know what to fix.
Emulsion Stability Under Motion: Why Your Hollandaise Breaks at 12 Knots
Mechanical agitation from vessel movement affects lecithin's emulsifying capacity. We tested 14 stabilization methods across sea states 2-5. Only three held.
Lacto-Fermentation in High Humidity Environments
Caribbean-based chefs face 85%+ humidity that accelerates surface mold. The standard 2% salt solution becomes insufficient. Here's the adjusted protocol.
The Reverse Sear Threshold: Below 3cm, You're Wasting Time
Thermal gradient analysis confirms reverse sear benefits diminish rapidly below 3cm thickness. For thinner cuts, conventional high-heat methods produce superior results.
The Maillard Reaction at Sea Level
Atmospheric pressure affects browning. At sea level, you have a 14% advantage over a kitchen in Zermatt. Here's the chemistry and what it means for your sear.