On Food and Cooking: The Science and Lore of the Kitchen
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On Food and Cooking: The Science and Lore of the Kitchen
- Pour the olive oil into a small, deep saucepan to a depth of 1 inch and turn the heat to
Robert L. Wolke • What Einstein Told His Cook: Kitchen Science Explained
Stock is made by simmering flavorful ingredients in water. By varying the ingredients, we can produce different types of stock: chicken stock, vegetable stock, mushroom stock, pork stock, and so on. But unlike a typical broth, stock isn’t meant to have a distinctive flavor that can stand on its own. Instead, its job is to provide a versatile founda... See more
Andy Matuschak • How to Write Good Prompts: Using Spaced Repetition to Create Understanding
“What’s it supposed to taste like?” Jaina Mitra’s gaze sharpened. “Nothing. It’s not intended to be a simulation. I think food should taste like what it is, don’t you? And what this is, is a super-nutritious cellulosic suspension manufactured in situ by a community of microbes.”
Robin Sloan • Sourdough
