Culinology® Corner
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On the Culinology® Corner, you'll find discussions of the many and varied subjects related to the discipline of Culinology, an approach to food that combines the culinary arts and food technology—hosted by Douglas J. Peckenpaugh, editor/associate publisher of CULINOLOGY magazine, with occasional guest bloggers from the ranks of the Research Chefs Association.
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02/04/2010
Douglas J. Peckenpaugh
Sous Vide Simmers Into the Mainstream
Those of us on the technologically savvy side of the culinary fence have long known about the merits of sous vide cooking, with precisely controlled low-temperature circulating water carefully cooking foods for hours—even days—to foster even tenderness and velvety consistencies otherwise ...
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01/19/2010
Douglas J. Peckenpaugh
Lyrically Stealthy Healthy
I’ve long been a fan of the stealthy-healthy movement. You know—seamlessly slipping healthy ingredients into foods for absolutely altruistic reasons, but with just a glancing culinary slight of hand. Since this approach is fairly new (unless you consider fortification of foods like flour ...
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01/08/2010
Douglas J. Peckenpaugh
Ordering—and Delivering—Pizza By E-mail
I know folks now commonly order a pizza via e-mail (mostly Gen Y and Nexters, I bet) but what if e-mail could also deliver that pie? That’s the general question that sat atop an exhibit at Chicago’s Museum of Science and Industry when my family and I visited last week. And the smiling mug ...
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