Blogs
The Cooker Ventilation Gap: Why Hood Placement Height Changes Flavour
The cooker ventilation gap matters because hood height changes how quickly steam, smoke, grease, and aromas are captured. If the hood sits too high, cooking vapours spread before extraction; too low, it can disturb burner flames or feel unsafe. Proper placement keeps heat, moisture, and odours controlled, helping delicate flavours stay cleaner. Imagine finishing a…
What Actually Happens Inside A Pressure Cooker At 121°C
Inside a pressure cooker at 121°C, steam pressure raises water’s boiling point far above 100°C, creating hotter moist heat than normal boiling. This accelerates starch gelatinisation, collagen breakdown, bean softening, and heat penetration into dense foods. The sealed environment also limits evaporation, keeps flavours concentrated, and can reduce microbes when time and pressure are properly…
Cooking With Hard Water: How Mineral Deposits Change Heat Transfer
Cooking with hard water changes heat transfer because calcium and magnesium minerals can form scale on kettles, pans, steamers, and heating elements. This mineral layer acts like insulation, slowing heat movement and making appliances work harder. In cooking, hard water can also affect boiling efficiency, texture, and flavour, especially with beans, tea, pasta, and steamed…
