Consider the Fork
Seashore Sautéed Soft-Shell Crabs Some chefs like to show off by gussying up their crabs with batter, bread crumbs, cracker meal, flour dustings, or spices. None of that is necessary. In fact, they smother the delicate flavor of a really fresh crab. Save the seasonings for the table. All you need are fresh, live crabs, bubbling butter, and a little
... See moreRobert L. Wolke • What Einstein Told His Cook: Kitchen Science Explained
In the modern system of food production, with crops being handled in massive quantities and shipped thousands of miles, the most important crop characteristics became productivity, uniformity, and durability. Rather than being bred for flavor and harvested at flavor’s peak, fruits and vegetables were bred to withstand the rigors of mechanical harve... See more
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
Swiss potatoes: Peel 3 large (or 4 small) russet potatoes (or all-purpose if you can’t get russets) and put them in cold water to cover. Start 4 tablespoons butter and 1 tablespoon cooking oil melting in a nice heavy large frying pan. Working quickly, dry the potatoes and grate them on the grating disk of the Cuisinart. Put them into a colander and
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