4.4. Experimental tests of culinary precisions

The articles of this section report experimental tests of "culinary precisions".
(editor in charge: Pr Mark Traynor)

Indeed culinary recipes are generally made of three parts, i.e., "a definition", added technical information, non technical comments.
The expression "culinary precisions" was given to the added technical information, including tips, proverbs, sayings, old wive tales, etc.
Each culinary culture has its own culinary precisions, and indeed such information can be collected and tested.

For example:
- is it true that soufflés expand better when the whipped egg white are firm ?  [it depends]
- is it true that whipped egg white make a bigger foam when whipped always in the same direction ? [no]
- is it true that  the yolk of an hen egg is in the bottom part of an egg ? [no]
- is it true that jams cooked in copper are firmer? [it depends]
- is it true that a sauce mayonnaise gets firmer when whipped energetically? [yes]
- and so on.

The purpose of this section is to encourage the experimental test of culinary precisions.
The submitted manuscripts should:
- present the culinary precision tested, with context and references
- explain the materials and methods used for the tests
- give the results
- shortly discuss the results
- include references.
However, such articles are not scientific notes (Section 2), and do not need to give the scientific analysis of the phenomenon: they can be limited to give the results of the tests.

Articles published in this section :

Byrd L, Danaher P, Burke R. 2024. Does the age and associated pH of buttermilk influence the sensory properties of soda bread?, International Journal of Molecular and Physical Gastronomy, 10(1), 9, 1-7. doi: 10.17180/ijmpg-2024-art09

This vo Kientza H. 2023. Recovering failed hollandaise, International Journal of Molecular and Physical Gastronomy, 10, 1-9.