Cooking Science Wiki
read more
Cabbage Family
Cabbage Family
Two weedy Mediterranean and Central Asian natives (Brassica oleracea and B. rapa) have been bred into a dozen or more major crops: leaves (cabbage, kale, collards), flowers (broccoli, cauliflower), stems (kohlrabi), roots (turnip, rutabaga), and seeds (mustard). All share a formidable sulfur-and-nitrogen defense system — glucosinolates — that determines their flavor, their cooking behavior, and their health effects. Understanding glucosinolates is the key to cooking every brassica well.
March 24, 2013
Cauliflower Soup
Cauliflower Soup © kvalifood.com
Cauliflower soup is a mild, creamy soup made from cauliflower cooked in stock and milk, …
read more
April 27, 2012
Cauliflower Curry
Dahi gobi is a mild North Indian dish where cauliflower florets are cooked in yoghurt with whole spices. Cloves, …
read more