No, wrong. America has a serious THINKING disorder. See that white stuff raining down from my fingers? It’s salt. And it’s the way you should salt the food you cook on your stove top or the chicken that’s going into your oven. But if you listen to the ABC Nightly News reporting about The Dangers of Salt, aka ABC News acid reflux, and then read today’s NYTimes page one story saying that salt is not bad for you, you must be wondering who to listen to. Well if you are, just stop listening and think for your fucking self. I have a dear friend who prevents his kids from drinking any milk other than nonfat milk but thinks nothing of serving them Kraft Macaroni and Cheese. Seriously. (The nonfat milk issue is not uncommon, judging Read On »
Posts Categorized: food science
Video: How Kristopher Bronner shares how he and his brother want to change the world through making better candies, via TEDx.
I’d have thought that an article in last Sunday’s New York Times Magazine, Eat Your Heart Out by Gretchen Reynolds, would have made me happy. I’ve long argued that America’s terror of fat and salt is misguided and blown grossly out of proportion. But all the piece did was make me mad. It notes a study that found that men with heart disease who reduced their intake of meat and saturated fats and increased the polyunsaturated fats in their diet were more likely to die of a heart attack than the control group who maintained their customary diet. It noted the existence of a “small but unsettling body of data suggesting that consuming polyunsaturated oils … may … increase your risk of heart disease.” (There’s lots of hemming and hawing in the piece due to the contrarian Read On »
Yep, the good folks at Sous Vide Supreme are doing a promotional giveaway of one of their superb sous vide appliances—and a vacuum sealer! (Details below.) About ten years ago, sous vide cooking (cooking food at low precise temperatures) entered the professional kitchen in America. It’s now solidly in the home kitchen with various devices for sale. For the best price/quality ratio, Sous Vide Supreme has, since its arrival in 2009, been my favorite tool. It’s fabulous for home use. I slow-cook beef ribs for 48 hours for tender and juicy ribs. You can transform eggs in ways no other method can. I love putting a soft-boiled egg into soups, as in the above ramen dish. I use it monthly to make a big batch of yogurt. It’s a great water bath for cooking custards, meatloaf, Read On »
The secret behind making the perfect Neapolitan pizza is in the dough, via WSJ.