Culinary techniques and cookware performance assessments

Recent culinary assessments have focused on both food preparation science and the performance of kitchenware.

In terms of cooking techniques, guidance has been provided on achieving specific textures. To prevent lumps in chicken fricassee sauce, it is recommended to add cold broth to a hot roux. For better flavor and texture, using a whole soup chicken is suggested over chicken breast. To prevent curdling, egg yolk and cream mixtures should only be stirred in after the pan is removed from the heat.

Regarding egg preparation, heat management is critical for texture. High heat causes proteins to contract and squeeze out water, while low to medium heat allows proteins like ovotransferrin and ovalbumin to form a moisture-retaining network. For food safety, eggs should reach at least 70 °C for two minutes. Additionally, a method using one to two tablespoons of water and a lid has been highlighted to cook fried eggs via steam, which can save approximately 37 calories per egg compared to using butter.

Testing of non-stick frying pans identified the Fissler Adamant and Fissler Adamant Premium models as top performers among brands including WMF, Silit, and Zwilling. An IMTEST evaluation of 28-centimeter pans noted the Fissler Adamant Premium for its robust silicon carbide coating, which resists scratches from metal utensils, as well as its high heat conductivity, even heat distribution, and thermal retention. The winning model also featured a cool-touch handle and plastic-free packaging, though it maintains a higher price point than competitors.