The food lab better home cooking through science ( PDFDrive ) 104

and service in a restaurant affect the flavor of the food in
your mind? Do you really think that your mom’s apple pie
is better than anyone else’s? Chances are, the reason you
like it so much is because it’s your mom making it. The
combination of physical appearance, weather, company,
atmosphere, and even your mood can affect the flavor of
food.
Iliketothinkofitthisway:I’mgoingtocontinueeating
thefreshesteggsIcanfindproducedbythemosthumanely
raised chickens because I care a bit about the chickens’
well-being. The fact that my mind tricks me into thinking
theseeggsactuallytastebetterisjusticingonthecake.You
mean I get to do the right thingand my eggs will taste
better? Yes, please! One more advantage: eggs bought
directly from the farmer at a farmers’ market are generally
muchfresher(I’vemanagedtobuyeggsthathadbeenlaid
the day they were sold), making them better to cook with
andmucheasiertopoachorfry.


BOILEDEGGS
Boiledeggsareaboutthesimplestrecipeinanycook’s
repertoire,right?

Eggsboiledfor30-secondintervalsfrom0to12minutes.
But how often do you get trulyperfect boiled eggs? Hardboiled eggs should have fully set, but not rubbery, whites
surrounding yolks that are cooked through but still bright
yellowandcreamy,withnohintofchalkinessorcrumbling,
and certainly none of that dreaded sulfurous green tinge at
theyolk-whiteinterfacethatovercookedeggsacquire.Soft-