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(week of October 31-November 6, 2011)
Really Geeky Stuff (our favorite)
- azmanam at Chemistry Blog explains: store apples with bananas to improve ripening.
- Scott (the Seattle Food Geek) cuts kitchenware in half just for fun (and you can too!).
- That’s definitely what I need – faster access to caffeine. The science behind it is pretty cool, though. via Cooking, Cakes, and Chemistry.
- Awesome awesome awesome recipe for sous vide egg souffle over at Modernist Eats.
- Marc puts together a fine version of pumpkin tapioca over at No Recipes. Tapioca is a commonly used hydrocolloid – but you already knew that, right?
- Apparently, smoked cabbage makes for a pretty decent serving piece.
- Russell Karath shares a really neat way to prepare pears.
- Cheesecake in a water bath? yawn. Cheesecake in a low-temp, PID-controlled waterbath? w00t!
- Check out Modernist Cuisine’s Youtube channel looks like they just started it up, but already some cool videos uploaded.
- Did you know that pumpkin goes with pistachio? Molecular Recipes gives a rundown of useful web tool Food Pairing.
- Serious Eats produces the all-you-need-to-know guide about pairing foods with drinks.
Health and Nutrition
- Good friend Elizabeth Jarrard links to several interesting infographics in her post this week.
- If you have high blood pressure, or even think you have high blood pressure, eating salt can make it worse. These balls are only a fraction of the size of granulated salt, but deliver an intense salty punch when they hit the tongue.
- Naveen loves it, I hate it. Crazy DIY fermented tea. Good for the gut.
- Lifehacker usually puts up quality posts about food hacks and nutrition, but this one “debunking” 10 common myths misses the mark in a number of ways. Just look at the heated comments.
- Did you see our post about DIY’ing a cold smoker gun?
- Spray your cheese grater with nonstick spray to make it work more easily.
- Make your own sea salt? This seems like a terrible idea (good salt is cheap and probably tastes better), but it’s an interesting concept to ponder when considering extracting other solutes.
- This is a genius repurposing and just one more reason why everyone should own a pressure cooker: Carbonating fruit w/ pressure cooker.
- From the tweetosphere: Kenji wraps up his Food Lab book. Can’t wait to get my hands on it. I genuinely think it could have a bigger impact than Modernist Cuisine.
- Nathan Mhyrvold’s favorite cookbooks, with big shoutouts to Cook’s Illustrated.
The Food Industry
- Can “ready-to-eat” packaged meat products coexist with a farm-to-fork approach? Cal Poly will attempt to find out.
What awesome food and science news did you read this week?