I have read that cut lettuce is more likely to brown on the edges than torn lettuce. The stated reasoning is that the lettuce leaves will tear between cell boundaries whereas if they are cut the cells ...
I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks. So: Is it true? Does making a nice crust (maillard reaction) on a roast seal in juice ...
I can't count the times I have heard that vanilla brings out the flavour of other foods. For example it "makes chocolate taste more chocolatey," etc... I have also heard that it's the only spice that ...