Shrinking food
Why food ‘releases’ when done
By Culinate staff
June 2, 2008
On Bitten, his New York Times blog, Mark Bittman recently posted about the scientific mystery of why food releases naturally from a hot pan when it’s just cooked enough. A searing steak lifts up, a loaf of bread pops out. He calls on Harold McGee for the one-word answer: shrinkage. Presto!
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