How to Clean and Care for Enameled Cast-Iron Cookware: Dutch Ovens and Skillets – Cook’s Illustrated

https://www.cooksillustrated.com/articles/537-how-to-clean-and-care-for-enameled-cast-iron-cookware-dutch-ovens-and-skillets Good article on this topic. I own only one but my parents owned several and after many years enamel began to come off. Expensive pieces of cookware to get "broken". Enamel is a glass-like coating which is fired on the cast iron pot If sharply struck with something harder, it will crack or chip … Continue reading How to Clean and Care for Enameled Cast-Iron Cookware: Dutch Ovens and Skillets – Cook’s Illustrated

Apeel Sciences raises $70m to expand applications for itsplant-based invisible skin

https://www.foodnavigator-usa.com/Article/2018/07/31/Apeel-Sciences-raises-70m-to-expand-applications-for-its-plant-based-invisible-skin https://qz.com/1310612/apeel-sciences-has-invented-a-way-to-keep-your-avocados-from-going-bad-so-quickly/ What a cool technology! Santa Barbara-based firm Invisible plant-based edible skin Extends shelf-life of fruits/vegies Creates an "idealized microclimate inside each piece of produce" via semi-permeable barrier Modulates rate at which water evaporates out and oxygen gets in Company used to be called "Edipeel" Material is supplied as powder that is mixed with … Continue reading Apeel Sciences raises $70m to expand applications for itsplant-based invisible skin

Master Class – Thomas Keller – Baking Beets

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/baked-beets/watch Beets very nutritious, easy to make, prepare ahead of time and won't reduce in taste/texture Want to bake beets (not boil!) Bake in a technique called "En papillote" (https://en.wikipedia.org/wiki/En_papillote) or "bake in paper". Though aluminum foil can substitute for paper When using aluminum foil, put shiny side inward to reflect heat inward. Put beets … Continue reading Master Class – Thomas Keller – Baking Beets

Master Class – Thomas Keller – Roasting Zucchini

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/pan-roasted-zucchini/watch Start by slicing in have Then score (cross hatch with knife) in roughly ¼" diagonal pattern Then sprinkle salt over the vegetable to draw out water. Let sit 10-15 minutes minimum. When roasting, removing water helps caramelize when cooking When sprinkling salt, your hand should be at least 12" above the item…not down close … Continue reading Master Class – Thomas Keller – Roasting Zucchini

Masterclass – Thomas Keller – Confit – Eggplant and Garlic

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/confit-eggplant-garlic/watch Confit is something cooked in (fat) Very famous version of confit is "confit of duck" … used to preserve … long, low cooking and then store the duck in its fat. Can be preserved over winter Confit technique cooks, in fat, an item at low temperature Other vegetables that can be confit are mushrooms, … Continue reading Masterclass – Thomas Keller – Confit – Eggplant and Garlic

Master Class – Thomas Keller – Pureed Parsnips

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/parsnip-puree/watch Parsnips are a root veggie … have a woodsy smell Cook the parsnip to no resistance Cook parsnip in cream and water (not clear of ratio) along with salt … 20-25 minutes Would work well with celery root Wouldn't work with turnip or potato due to amount of water or starch After cook put … Continue reading Master Class – Thomas Keller – Pureed Parsnips

Master Class – Thomas Keller – Pickling

https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques/chapters/pickling/watch Allows summer vegetables to be used throughout the year Because of the vinegar content, helps cut thru fat of things like steak and sausage/salami (gives contrast) Pickling liquid 2 parts water 1 part vinegar 1 part sugar Everything weighed vs by volume Bring this to a boil Salt isn't relevant in a pickling liquid … Continue reading Master Class – Thomas Keller – Pickling