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The Food Lab: The Importance of Resting Meat
Now we have concrete data on resting the meat! Now we can rest easy. This can also fuel the argument against searing to seal in the juices. This will go into my 'important' file. Thanks for the info.
'Are You a Menu Whisperer?': Take 2
it's quite an insight to know about the 'menu whisperer'. I think I have that uncanny ability. and it can be learned, acquired and mastered. I will do more research on it...
Cooking Myths?
I timed water boiling from room temp and from cold temp of 18C. After 3 attempts, I can safely conclude that room temp water boils at an earlier time than cold water. Obviously it is because the temperature range to cover is much less. As for cooking pasta, adding salt does not decrease the time to bring to boil. It just imparts the flavor to pasta. And with careful stirring, you really do not need oil in the water to prevent sticking.
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About imaminta
Website: http://harlequinncooks.com
Location: Philippines
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Thanks for the science. On a practical note, the food processor was the most efficient tool for cutting in the fat. And I did assume that flour coated the fat. This article explains fully why.