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How do you reduce a national dish to a powder?: the weird, secretive world of crisp flavours
(www.theguardian.com)
this post was submitted on 02 Dec 2023
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Science of Cooking
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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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I cook with szechuan peppercorns a fair bit already, it's a really fun flavour.
(Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it's so intense.)