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Title: Food science for home cooks: taste, technique and provenance | Tongue and Tine · language en-US. First 1,800 of 7,202 characters:

Food science for home cooks: taste, technique and provenance | Tongue and Tine Skip to the reading Tongue and Tine Taste, technique and where food comes from FlavorKitchen labFood and placeArchive Food and place What food miles measure and what they miss Distance alone says little about a food’s climate cost. A 2022 University of Sydney model put transport at about 19 percent of what the food system emits, and for fruit and vegetables the trip can outweigh the growing. October 12, 20265 min read For cooks who ask why Tongue and Tine is written for people who cook at home and keep wondering why food behaves the way it does. Why does a wedge of lemon taste like candy for half an hour after someone chews a small red berry? What is the tongue picking up when it registers salt, or the savory depth of a stock that has simmered all afternoon? How can a sealed bag in a pot of warm water cook a steak edge to edge without turning the outside gray, and what happens to bacteria at those lower temperatures? And how much does the distance a tomato traveled say about what it cost the planet? New readers can start with one of three pieces: how miracle fruit works for taste, sous-vide time and temperature for technique, or what food miles measure for where food comes from. Those questions fall into three sections. Flavor treats taste as biology. It looks at the receptor cells on the tongue and what each kind responds to, and at miracle fruit, the West African berry whose protein, miraculin, makes sour food taste sweet for a while. It also covers how regulators in the United States have handled that protein. Kitchen lab takes methods that began in professional modernist kitchens and asks what survives on a home counter. Sous-vide cooking gets the full treatment, with the temperatur

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