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Science of Pickles: Fried Dill Pickles Recipe
Exploratorium — While Northerners may giggle, fried dill pickles are a popular snack in the southern United States, where bars commonly serve them as appetizers and side dishes. Actually, theyre not the only fried pickle in the Southanother favorite is ...More…
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Science of Pickles: Pickling Tips
Exploratorium — This page has important tips on pickling safety, ingredients, and supplies. Altering quantitiesespecially those of vinegar, vegetables, and saltcan lead to the spread of spoilage-causing bacteria. Scrupulously clean all cooking utensils in hot, ...More…
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Science of Pickles: Ceviche Recipe
Exploratorium — Heres culinary proof that you dont need heat to cook fish. The citric acid in the lime juice "cooks" the tuna by changing the structure of the proteins. But what does this have to do with pickling? Everything! Since youre using an acidic ...More…
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Science of Pickles: Canning
Exploratorium — Pickles should not be kept on your pantry shelf unless they are canned. This involves heating jars of pickles to temperatures high enough to kill off spoilage microbesa method known as heat processing. An airtight vacuum seal forms when the jars ...More…
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Science of Pickles: Garlic Dill Pickles Recipe
Exploratorium — In this recipe, you ferment cucumbers to make dill pickles. This means youll be setting up special conditions that allow "good" bacteria to grow on your cucumbers. These bacteria do not spoil your cucumbers. Instead, they digest the cucumbers ...More…
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Science of Pickles: Sweet Pickles Recipe
Exploratorium — This classic sweet-and-sour pickle is an example of a fresh pickle, which means that its preserved by vinegar. The high sugar content also helps retard bacterial growth. Fifty years ago, most cucumber pickles available in grocery stores were ...More…
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Science of Pickles: Kosher Dill Current Activity
Exploratorium — Fold a sheet of foil several times to make a thick aluminum strip (about 1 inch by 3 inches). Use a pocket knife to expose about 3/4 inch of graphite at the tip of the pencil, and about 1/2 inch of graphite at the middle. (For the middle part, ...More…
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Science of Pickles: Kimchi Recipe
Exploratorium — Koreans possess a passionate fondness for kimchi, serving this spicy fermented pickled vegetable dish at most meals. While many other types of picklessuch as store-bought cucumber dill picklesare fermented in a prepared salty solution, kimchi ...More…
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Science of Pickles: Fermentation and Food
Exploratorium — What do pickles, bread, yogurt, wine, beer, and cheese have in common? All of these foods are made by fermentation. When you ferment a food, you encourage growth of "good" microorganisms in it, while preventing growth of spoilage-causing ...More…
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Science of Pickles: Korea's Kimchi Passion
Exploratorium — Kimchi is a traditional spicy pickled vegetable dish in Korea. While its usually made with cabbage, there are more than a hundred kimchi varieties, using everything from cucumbers and radishes to eggplants and pumpkin blossoms. Most kimchi ...More…
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Dinner party fix-its
Exploratorium — Learn about the science behind flavors and seasoning food with fun online exhibits, articles, recipes, and activities. We eat because we need food, but we cook because we love food. That love is fueled by the tangy heat of spices and nurtured by ...More…
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Science of Cooking: Pickles
Exploratorium — Learn about the science behind pickling with fun online exhibits, articles, recipes, and activities. Pickling is the ancient culinary craft of preserving foods in salt brine or vinegar. Over millennia, cultures across the globe have tinkered with ...More…