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The Latest Lore

Food History

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What Was the First Meal Eaten on the Moon?

Having read more than a few accounts of the first moon landing, I am often surprised by the off-hand treatment of the many 'firsts' that occurred. I read passages like 'the astronauts ate their first meal and then…'

Read on...

Food Science

dessert-stomach-insta-post.png

Why Do We Always Have Room For Dessert?

The first Dorito in the bag always tastes the best. The second Dorito is pretty boss, too. Then, your Dorito high goes a little lower with each chip you eat. In fact, the same is true of any food unless it is my coconut cream pie. Did you know that this is a real and researched psychological phenomenon complete with its own scientific term?

Read on...

Food History

buzz-aldrin-lunar-module.jpg

What Was the First Meal Eaten on the Moon?

Having read more than a few accounts of the first moon landing, I am often surprised by the off-hand treatment of the many 'firsts' that occurred. I read passages like 'the astronauts ate their first meal and then…'

Read on...

Food Science

dessert-stomach-insta-post.png

Why Do We Always Have Room For Dessert?

The first Dorito in the bag always tastes the best. The second Dorito is pretty boss, too. Then, your Dorito high goes a little lower with each chip you eat. In fact, the same is true of any food unless it is my coconut cream pie. Did you know that this is a real and researched psychological phenomenon complete with its own scientific term?

Read on...

Other Recent Lore

French Mother Sauces

27 Aug 2012 20:45

The term mother sauce is used in French cooking. Although there are an astounding array of sauces in French cooking, contrary to what you might assume, they are not all unique from start to finish. There are five main families of sauces, called the mother sauces, from which most sauces are derived. This system of organization, developed by Antonin Carême (with four sauces) in the 19th century, is one of the reasons French cooking has become so important and influence on Western cooking. Other cuisines tend to be more regional with cooks having different versions of the same thing or calling the same thing by different names….

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What is Clarifed Butter and How Do You Make it?

27 Aug 2012 14:34

Clarified butter, also called drawn butter, is butter from which the water and milk solids have been removed.

Although butter primarily consists of the solidified fats of the milk and water, some of the proteins from the milk, whey and casein, are also present. These milk solids tend to easily brown or burn during cooking at relatively low temperature, making butter unsuitable for high heat frying, although "browned butter" has it's own uses.

When butter is clarified, only the pure butter fat remains, and this fat can be used for frying or sauteing, or simply as the base of a dipping sauce. Clarified butter can also be stored longer than regular butter….

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Where Did Ketchup Come From?

17 Aug 2012 05:10

It would be easy to assume that ketchup was invented by some food company, like Heinz. That isn't true, although Heinz does have something to do with how we know it today….

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'Flour, Sifted' Versus 'Sifted Flour'

16 Aug 2012 03:25

You've seen both in baking recipes and no doubt you thought they were the same thing.

Flour, sifted simply seems like a different way of saying sifted flour.

Well, many people, when they use these terms in a recipe, probably do use them interchangeably but technically, they are different….

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How to Break Open a Coconut

13 Aug 2012 03:42

There is, of course, more than one way to open a coconut. But some methods are safer than others. One method involves heating the coconut in the oven for 15 minutes, so that it develops fault lines. This, of course, ruins the juice and you run the risk of getting scalded by the juice or it's steam. However, if you remove the juice in advance, this method does not work well as the shell tends to break into too many pieces. Either way, you're dealing with a hot coconut. You really do not need to heat up a coconut to crack it. You just have to be a bit patient and whack it in the right way….

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