Victor Loux Bookmarks Tag: cooking

21 bookmarks tagged “cooking

How Did Roasting Vegetables Become a Thing?
Chances are good that at whatever holiday feast you attend this year, one dish will include vegetables that have been simply, gloriously roasted. They...

The truffle industry is a big scam. Not just truffle oil, everything
There is a good joke: because of sanctions against Russia, the price of tartufata will increase. I may not be objective about the quality of the joke, as I invented it, but the fact is: what is sold as truffle flavor is 2,4-dithiapentane, an organosulfur compound that is naturally found in truffles, and though it is practically impossible to extract it from truffles, it can be extracted from oil.

How to make stainless steel pans non-stick | Popular Science
You can turn your stainless steel pan into a non-stick one in minutes. You'll need heat, a drop of water, and some good ol' science.

An app can be a home-cooked meal
Peo­ple don’t only learn to cook so they can become chefs. Some do! But many more peo­ple learn to cook so they can eat bet­ter, or more affordably. Because they want to carry on a tradition. Some­times they learn because they’re bored! Or even because — get this — they love spend­ing time with the per­son who’s teaching them.

Ultimate list of Japanese Vegetable Cutting Techniques - The Chef Dojo
Want to improve your knife skills? Take a look at this list of Japanese vegetable cutting techniques. Start from the basics, and work your way up to master.

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away
Are cast iron skillets nonstick? Can you wash cast iron with soap? And more quandaries, explained.

Can I Start Pasta In Cold Water? | Ask The Food Lab | Serious Eats
"Can you start cooking pasta in cold water? If not, why not?" If you're a long-time reader of The Food Lab, you might remember an article I wrote that addresses this very question a few years back. I feel it's important enough to warrant a recap.

The Food Lab: The Hard Truth About Boiled Eggs | Serious Eats
Pressure-cook your eggs for six minutes to get perfectly hard-cooked yolks, and the outer layers of your whites end up tough. At least, tougher than equivalently steamed or simmered eggs.