I’ve developed a love of cooking. Perhaps even an obsession. It’s been good for my diet, and good for my palette.
When my mental health providers cut off the stimulants I had been taking for a decade to treat my ADHD, the only real upside to the new regime was that it was really easy for me to stop working at the end of the day (if I made it that far). Because my brain wouldn’t let me sit at a computer for any extended period of time, I ended up having free time in the evenings.
I’ve always been decent in the kitchen. Kind of like I’ve always been decent at coding, writing, and even sports in my younger years. To the extent that I could make it work, anyway. But, like coding, I decided there were things I could do better and started studying my meals in detail. Read more »
Chimpanzees have the cognitive ability to cook, according to new research, if only someone would give them ovens.
It’s not that the animals are ready to go head-to-head with Gordon Ramsay, but scientists from Harvard and Yale found that chimps have the patience and foresight to resist eating raw food and to place it in a device meant to appear, at least to the chimps, to cook it. Read more »
J. Kenji López-Alt
Like oysters and princes, herbs are nearly always at their best when they’re fresh. But we’ve all been there: you buy a bunch of parsley from the supermarket for those two tablespoons of garnish that you need, a week goes by, and you suddenly find yourself with a whole lot of fresh parsley that’s on its way out. What do you do? The best option is to just find a recipe that uses it, of course. You might also consider blanching and freezing it in ice cube trays.
Or you might want to dry it. Drying herbs will greatly extend their shelf life by removing any moisture that bacteria could use to survive. The downside is that it also robs fresh herbs of flavor, aroma, color, and texture. But there are ways to mitigate this loss. Your best option? The microwave. Yes, really. It’s a trick I picked up from Daniel in his holiday story about spiced nuts.
Compared to other drying methods—like hanging or using a low oven—the microwave produces the most potent dried herbs with the freshest flavor and the brightest color.
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