cooking

7Jun

By THEIRL1ADMIN01No Comments

IN OTHER NEWS, WHAT'S GOOD

The Chemistry Of Cooking Over An Open Flame – What Makes Smoky, Charred Barbecue Taste So Good?

The mere thought of barbecue’s smokey scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S. I am a chemist who studies compounds found in nature, and I am also a lover of food – including barbecue. Cooking on a grill may seem simple, but there is a lot of chemistry that sets barbecue apart from other cooking methods and results in such a delicious experience. Cooking over an open flame – whether from gas, wood or charcoal – allows you to use both radiant and conductive heat to cook food. Romary/Wikimedia Commons, CC BY-SA Cooking with fire First, it is important to define barbecue because the term can mean different things in different cultures or geographic locations. At its most basic, barb...

Cut Your Kitchen’s Carbon Footprint – Magnetic Induction Cooking

3Apr

By THEIRL1ADMIN01No Comments

TECHNOLOGY, VIDEO REELS

Cut Your Kitchen’s Carbon Footprint – Magnetic Induction Cooking

To curb climate change, many experts have called for a massive shift from fossil fuels to electricity. The goal is to electrify processes like heating homes and powering cars, and then generate the increased electrical power needs using low- or zero-carbon sources like wind, solar and hydropower. More than 30 cities in California, including Berkeley and San Francisco, have moved in this direction by banning natural gas service in most new buildings. Currently energy use in buildings generates over 40% of San Francisco’s greenhouse gas emissions. There are straightforward electric options for heating buildings and hot water and drying clothes, but going electric could be more controversial in the kitchen. Traditional electric stoves are notoriously slow to heat up and cool down. They also...

White ladies cooking in plantation museums are a denial of history

13Dec

By THEIRL1ADMIN01No Comments

Journalism

White ladies cooking in plantation museums are a denial of history

Fall is almost gone and winter is coming, as are hundreds of hearth cooking demonstrations at countless historic homes and plantations throughout the nation. Like an automated clock, historic kitchens become the center stage for historical storytelling at this time of year. In New England, these stories sit firmly in the mythos of Thanksgiving, focusing on sterilized versions of the 1621 feast between Pilgrims and Wampanoag. In the mid-Atlantic, these stories blend their Amish, German and Dutch roots to talk about Colonial fare in early America. But while these two regions must always deal with issues of accuracy, the South’s historic sites have remained locked in a myth of their own. Misrepresenting reality I spent a decade researching and writing about enslaved plantation cooks and le...

26Feb

By THEIRL1ADMIN01No Comments

Journalism

Every Southern cooking enthusiast worth their salt needs these 8 books by African-American chefs and authors

To get a taste of the true history of Southern cuisine, one must look to the work of African-American chefs, home cooks and writers. The eight cookbooks below are a crucial collection for any serious Southern cook. If you don't have these in your kitchen already, get them in your shopping cart now. There simply is no denying the impact that countless African-Americans have had in shaping food culture in our country. In the South specifically, the influence of black Americans is easily felt — and consumed — in everyday staples such as braised collard greens, candied yams and fried catfish. While other Southern chefs have received a lot of acclaim for bringing their interpretation of Southern food to the masses, this beloved cuisine was built in the kitchens of black folks below the Mason...