culinary reactions

Book review: Culinary reactions (Simon Quellen Field)

Culinary Reactions: The Everyday Chemistry Of Cooking is a book for the scientists who love cooking or the cooks who love science. If you are neither of those, you might find this book frustrating. Consider yourself warned. The author Simon Quellen Field is the CEO of Kinetic MicroScience, a company that designs and sells science…Continue reading Book review: Culinary reactions (Simon Quellen Field)

Recipe: Tallarín saltado de pollo criollo (Peruvian stir-fried noodles with chicken)

Let me introduce you to lomo saltado‘s cousin, tallarín saltado. Both dishes came to life thanks to the fusion that happened due to the large influx of Cantonese people in Perú between mid 1800s and early 1900s. They share the same core ingredients: beef, tomato, red onion, soy sauce, vinegar, garlic, with the main difference…Continue reading Recipe: Tallarín saltado de pollo criollo (Peruvian stir-fried noodles with chicken)