When It Comes To Food Sound Is As Important As Taste
Steamy sausages Stuart Farrimond, Author of The Science of Cooking Sausages are known for their mouthwatering sizzle. People think fat causes this hiss, but it’s the water in the dogs that spits as it turns into vapor. Kielbasa today are nearly 4 dB quieter than 1950s’ links. More meat and fillers mean bangers don’t sputter like they used to. Crackling coffee Preston Wilson, Professor of Mechanical Engineering at the University of Texas at Austin A good brew starts with roasted beans that produce two choruses....