Kombu isn’t the only food rich in glutamic acid, though it may be the richest.
The higher the surface area-to-volume ratio of a given amount of meat, the more efficiently it will freeze and the less damage it will suffer.
Panko crumbs have tons of surface area, leading to exceptionally crisp coatings.
After your knife and your cutting board, quality pots and pans are the most important tools in your kitchen, and a good set can run hundreds, even thousands, of dollars.
Though hot sauce preferences are personal, I’m pretty open to all styles. All except stunt sauces, that is – you know, sauces that are primarily designed to test your machismo.
Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that’s cooked just right from edge to edge.
Pages: 1 2
