Ideas Explored, Knowledge Expanded
Exploring how science becomes technology across energy, materials, and engineering.
The Science of Reheating Food: The Betrayal of Last Night’s Fried Chicken Most Americans know this moment all too well. Friday night. You order fried chicken—hot, crisp, and perfect.The crust crackles, the meat is juicy, and everything feels exactly right.You save a few pieces for the next morning, confident that reheating will do the job. … 더 읽기
The Science of Braising: Why Grandma’s Braised Dishes Always Tasted Better Do you remember the smell? That gentle, sweet-savory aroma drifting down the hallway long before dinner was ready.Somewhere in the kitchen, a heavy pot sat quietly on the stove, barely bubbling. Inside, chunks of radish and fish slowly turned glossy and brown, soaking up … 더 읽기
Diffusion, Osmosis, and pH — The Real Chemistry Behind Juicy, Flavorful Meat The Science of Marinades: A Failed Short Rib Dinner Have you ever marinated meat for hours—only to find that it tastes salty on the outside but bland and dry inside? I have. Years ago, I tried to cook braised short ribs for a … 더 읽기
The Science of Pickling: How Salt and Vinegar Stop Time in a Jar If you grew up in the U.S., chances are pickles were just… pickles.Something crunchy on a burger. Something sour next to a sandwich. But step back for a moment and the question becomes obvious:why don’t they rot? Fresh cucumbers spoil in days. … 더 읽기
The Science of Fermentation Do you remember large ceramic jars quietly sitting behind a house or in a backyard garden?In Korea, they were called onggi. In Europe, they took the form of wooden barrels. In America, fermentation survived in sourdough starters, pickles, and aged cheeses. Even in freezing winter air, something intense was happening inside … 더 읽기
0. The Science of Pressure Cooking If you grew up in a Korean, Asian, or even European household, you probably remember it—the steady hiss… hiss… coming from the kitchen.A pressure cooker quietly shaking on the stove, releasing bursts of steam like a small locomotive. As a kid, it felt a little scary.But moments later, the … 더 읽기
0. The Science of Boiling Boiling is one of the most ordinary things we do in the kitchen—so ordinary that we rarely stop to think about it.Drop vegetables into hot water. Simmer bones for hours. Cook pasta until tender. And yet, inside that pot, an extraordinary mix of physics, chemistry, and biology is unfolding. Think … 더 읽기
0. The Science of Steaming Hello everyone, this is Kori from KoriScience. Have you ever lifted the lid of a pot and instantly pulled your hand back because of the steam?If you have, you probably noticed something strange. A brief touch of steam often hurts more than splashing your finger into boiling water. That experience … 더 읽기
The Science of Frying: Why Fried Food Sounds So Good Have you ever noticed how rainy days seem to trigger cravings for pancakes, tempura, or fried chicken? Some people say the sound of rain hitting the ground resembles the sizzling noise of oil. That similarity alone can spark appetite through association. But I like to … 더 읽기
0. The Science of Stir-Frying: The Secret Behind Chinese Takeout Fire Flavor, Wok Hei, and the Maillard Reaction Hello, I’m Kori.I enjoy cooking—but even more, I enjoy understanding why food tastes the way it does. If you’ve ever tried making fried rice or stir-fried vegetables at home, you’ve probably felt the same disappointment I have. … 더 읽기