Science is great isn't it? Even for those of us who find the periodic table of elements a foreign language, we can still reap the benefits of science's life-changing revelations.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
For instance, science can help you transform your cheese toastie-making skills, saving yourself time and the distress of indecision about which cheese makes for the ultimate melt.
According to science, there's only one type of cheese for your toastie.
That cheese is the one with the right PH to balance the calcium, and release the casein (dairy protein) to create one big soft melty mess.
Cheeses with a PH of 5.3 to 5.5 like manchego, gruyere or gouda are the toastie arsenal you are looking for. If they're too fancy for your supermarket aisle, go for a mild cheddar over the sharp one, as it will melt better.
Speaking of melting, if you want a crispy cookie with a soft centre, try 1/4 teaspoon baking powder and 1/4 teaspoon baking soda in your recipe. For a cakier consistency, use more baking soda because it "releases carbon dioxide when heated, which makes cookies puff up".
Science also tells us that if your coffee if too bitter, add a tiny pinch of salt to it. It's something about sodium ions, if you want the technicalities.
Bake your eggs instead of boiling them so they are less sulfurous (smelly) but more creamy.
But, it's not just science that can make us pros in the kitchen.
Abandoning common sense can also help you to cleverly hack your food life.
Use a spoon, not a knife or peeler, for your knobbly-shaped ginger. Clean out your old glue stick, pour in melted butter and refrigerate for an "amazing butter spreader".
Slightly more common-sensical is using the flat-side of the knife to smash your olive for easy pip-removal. It's a simply smashing idea.
Fairfax Media