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Will you miss Gourmet magazine?
No.
About 60 to 70 percent of it became ads, and ads that looked like food pages but were not.
Another 5 to 15 percent were big pictures (although I am not saying I didn't like the pictures) and a lot of recipes...
Which left about 20 percent possibility of real article content for the rest of it. Canceled long ago.
What one food mag should I get?
I liked Jamie Olivers magazine that he started putting out, not sure what subscription cost though...and I did like Delicious, Olive, and a few others from the UK but thats because they are not from here where I live (US) so the perspective was nice because it was new and different, and even some of the ads were interesting...but with time I am sure they would get old too.
What one food mag should I get?
If you have a big enough library, I buy them (all of them) in the library bookstore for about 50 cents a piece. I can usually get the newer ones within 2 weeks of them coming out, the library gets donations of almost all the magazines listed here (from individuals or whatever) then they blackout or cutout the customer address and name.
I pick and choose depending on which ones have stuff to read.
I can confirm others suspicions here, and two different intervals I counted the ads, and ads that look like part of the magazines (just because they have food pics or merchandise or a small article and/or recipe) and they run from 60 to 75 percent in both Gourmet and Bon Appetit. I had these subscriptions for free for years because if you spend at least 40 or 50 bucks at ecooksbooks.com (or jessicas biscuits) you can pick from one of the two for a year free subscription. And I bought a lot of books from then in the past.
If you subtract the big pictures after that, then theres not really that much content.
I hated that I had a subscription to Cooks Illustrated but had to pay again for the online subscription...so I dropped the mag and subscribed to the site, then dropped the site because my personal preferences and experience did not consistently match up with their 'ratings'.
Saveur. I paid for that gladly...and found discounts for it too...
But now If I can't get it at the library I just go look at it on mygazines.com FREE
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Recent Posts
Super Target grocery shopping...is that better than walmart?
Posted by tyronebcookin, December 14, 2007 at 5:50 PM
How much do they get paid for a season of food shows?
Posted by tyronebcookin, August 21, 2007 at 2:46 PM
Kitchen inspired soaps, what 'flavors' would you like and why!
Posted by tyronebcookin, July 28, 2007 at 3:13 PM
How long will a cake layer keep in the freezer?
Posted by tyronebcookin, June 19, 2007 at 6:38 PM
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The Food Lab: Perfect Boiled Eggs
In Jaque Pepin's PBS techniques video he does and explains all this, even preventing the inner green color from appearing...wonderful and quite a few years old. And real simple to do and follow.
No need to re-invent the wheel, or boiled egg...just go to your local library and/or find Jaques DVD.
Will you miss Gourmet magazine?
No.
About 60 to 70 percent of it became ads, and ads that looked like food pages but were not.
Another 5 to 15 percent were big pictures (although I am not saying I didn't like the pictures) and a lot of recipes...
Which left about 20 percent possibility of real article content for the rest of it. Canceled long ago.
What one food mag should I get?
I liked Jamie Olivers magazine that he started putting out, not sure what subscription cost though...and I did like Delicious, Olive, and a few others from the UK but thats because they are not from here where I live (US) so the perspective was nice because it was new and different, and even some of the ads were interesting...but with time I am sure they would get old too.
What one food mag should I get?
If you have a big enough library, I buy them (all of them) in the library bookstore for about 50 cents a piece. I can usually get the newer ones within 2 weeks of them coming out, the library gets donations of almost all the magazines listed here (from individuals or whatever) then they blackout or cutout the customer address and name.
I pick and choose depending on which ones have stuff to read.
I can confirm others suspicions here, and two different intervals I counted the ads, and ads that look like part of the magazines (just because they have food pics or merchandise or a small article and/or recipe) and they run from 60 to 75 percent in both Gourmet and Bon Appetit. I had these subscriptions for free for years because if you spend at least 40 or 50 bucks at ecooksbooks.com (or jessicas biscuits) you can pick from one of the two for a year free subscription. And I bought a lot of books from then in the past.
If you subtract the big pictures after that, then theres not really that much content.
I hated that I had a subscription to Cooks Illustrated but had to pay again for the online subscription...so I dropped the mag and subscribed to the site, then dropped the site because my personal preferences and experience did not consistently match up with their 'ratings'.
Saveur. I paid for that gladly...and found discounts for it too...
But now If I can't get it at the library I just go look at it on mygazines.com FREE
What does a young foodie/recent grad need in his kitchen?
A few thoughts:
The knife (as one person said) may be a more personal purchase, but maybe not if you spend more money on it than he would!
Cast Iron skillet would usually be a good recommendation, but being in an apartment with a small kitchen, those things tend to smoke to much...and its not about controlling the heat. Its about 'seasoned' cast iron heating up.
But consider this, I bought 2 twelve inch COMMERCIAL non-stick pans from Sam's Club (because at that time they came in two AND Sams has a commercial restaurant supply section now - BUT NOT COSTCO DARN IT!) pretty cheap and they are made from thick aluminum under the non-stick coating...2 years later they still have the coating. I pulled the rubber handles (good for oven temps up to about 350) off and threw them away, cook on top, finish in oven. Works wonderful. Heavy duty, lighter, and less smokey than cast iron.
Get the kitchenaide mini processor (3 cups model) not the cuisenart. The reason being is because the 'catch' for making the motor work is a long piece of plastic protrudcing down from the lid, prone to breaking off! Kitchenaid, not so much small 'catch' on both sides of lid that doesn't protrude past the lip much, even if you manage to drop the lid on the floor and break one, you can still swivel the lid to the other.
As someone mentioned, electric hot water kettle. Starts things that need hot or boiled water much quicker.
Is he a serious tea or coffee drinker? Bodum (french press) goes good with that electric water kettle.
Small microwave as already said.
Coffee been grinder for grinding spices or coffee.
I buy bar towels in bulk from Sam's or Costco's, there just like the ones in commercial kitchens I use...and there cheap.
Immersion blender, as already said. This thing should be a must. Its terrific.
My pasta roller still comes in handy for (duh) pasta, and also: pita bread, rolling thin tortillas, flat bread...etc.
If your going to spend some money on him, buy a nice kitchen cart with storage underneath...then he can roll a 'chopping' island around to use and store these small appliances underneath when not in use.
Ok, I'll stop here...I cook professionally as well as not letting my small kitchen in my apartment keep me from cooking extensive and 'fine dining' meals at home.
SE'er Food Blogs
http://tyronebcookin.com I just recently got my domain name back, but have food posts archived at http://tyroneandstephanie.com ...I've traveled alot, ate alot, and cooked alot...and have a lot of international friends for a guy from the South. Read my About page on the blog and get started.
(But you will have to really dig to get any recipes out of the 2 blogs, their hidden within posts and ideas, not easily accessible or always written out in a recipe you can steal, per se.)
Sorry.
Hell's Kitchen...WTF??
@therealchiffonade - no, I am not entertained by it...and I like you, quit watching after the first season.
There's nothing there to be learned, or appreciated. Its just another night-time drama opera...so since its not even remotely entertaining or usefull I went back to watching Diners, Drive-ins, & DIves...
THAT at least is comedy that sometimes makes me hungery - thats more the Hell's Kitchen ever did for me!
You live where?
Born in Georgia, Raised in Alabama...traveled with my job the last 8 years in Central American, Caribbean, Europe, and West Africa.
Currently just set down in California, between San Jose and San Francisco.
whats the grossest thing you've seen....
More reasons to start cooking and eating at home more, pack lunches, picnics, romantic picnics...and remembering to patronize the good Restaurants.
In my home town in Huntsville Alabama a lady has started a commercial kitchen in which she prepares meals for a specific amount of days (with menus for you to pick from) for the busy people that don't want to cook but want good food. http://www.sshuntsvillesouthal.com/
But here the benefit is that if you come in and adhere to all the regulations you can put together your own meals with the prepared products (under supervision) for a discount off of your meals. (plus it gives you a chance to spy out how they do things, sanitation, hygiene...etc)
Pretty darn good Idea...its located in a strip mall/shopping plaza. Big front glass windows that you can see in from the street.
Grossest thing ever? Probably when I worked for a take-out pizza joint and the girl running the cash register spit a 'big nasty one' (throat clearing) in the middle of a pizza then covered it with cheese and toppings. The customers were 'default' on one of her mom's 'properties'.
I reported her after she confirmed she actually did it by bragging about it...the only redeeming factor is that hopefully the oven cooked most of the chances of disease or bacteria out of it.
need healthy high calorie recipes
Avocado smoothies, I hear Brazilians love them...
Beans & Rice? Pastas or a Potato?
Large amounts of fresh fruits...just have to constantly snack since the water from the fruits will make you feel full faster, but is only for a short time (usually with melons).
What do I serve with Quiche?
Melon.
Fruits like melon balls or chunks cut up with a lime-honey 'dressing' of sorts...or a yogurt drizzle or sauce, creme fraiche
Slice of honeydew, cantelope, watermelon...etc.
Gazpacho's...
Favorite Food Network Show and Chef
Iron Chef America is starting to wane...
Alton still has the goods on technique and knowledge..
Ace of Cakes, greatest comedy and cake show EVER
Jamie Oliver makes me want to plant a garden and build a stone oven outside...or maybe move closer to an open air market and use a grill more...
And I kind of like Bobbies setup and location (maybe even kitchen, grill, and patio) on Chillin and Grillin, or is that what its called now?
But PBS and Anthony Bourdain (travel channel) are closing the gap and pulling people away from FN, I don't get cable (or TV) where I currently live on a ship, but my Dad takes requests and sends them to me on DVD-R.
I would like to see what Fine Living and Discovery offer now, because everybody seems to be getting on 'the band wagon'.
Mission - Mac 'n Cheese
Look, if your really going to hurt yourself why not go all the way? Right?
My Deep Fried Mac & Chz might as well add injury to insult, or is that how the saying goes? And you only thought the Mac & Chz part was killing you, or lactose, but lets fry it too!
Making Paella - need a side dish!
My Orange Balsamic Asparagus - Cool or room temperature, nice and green, a little citrus kick, and definitely a great contrast to the Paella...
Tuna. In a Can. Love it or Hate it?
Welllll, I would eat it if it was served to me, but I would personally go for the tuna steaks, then grill, then make tuna salad if that was really necessary...at work and on a budget? Can all the way, of course I work for a global charity so the budget is a bit tight...
But I'm not a snob about it. Fresh for me, can for you...(LOL)
Top-Quality Drinks, Bargain-Rack Prices
I have been a long time fan of Jim Beam, or Beams Eight Star...good bourbon whiskey...
Beams Eight Star is even less than Jim Beam in price.
Not all whiskeys are bourbon, for example: Jack Daniel's and George Dickel are sour mash whiskeys.
Usually Jim Beam and Beams Eight Star are kept at 'the well' and are considered low price well-brands...
This makes for cheaper drinks.
Straight or with an ice cube or two, no more, please!
When I like to go 'high class' I love Knob Creek, which by the way is also made by the Jim Beam Distillery.
tyronebcookin
AFM menu
tyrone and stephanie
Meat Substitutes-Which do you prefer?
I like the black bean burgers at Chili's so I went home and googled a recipe and found one with about 5 ingredients that uses already cooked black beans (so you can easily pick them up in a can)...I like them with the regular fixin's plus avocado and also just with sauteed mushrooms and melted provolone...
great served with some sweet potato fries...
Yes I would agree, not a fan of fake meat, but just good veggie options for main dishes...like the marinated grilled portabello burger.
Oh, and I am not a vegetarian...I just like my options.
Refused entry by Jean Georges
After reading the extended and edited blog on his post/question I don't really care if the incident was real or not but I feel its a little questionable...
1. Why not when returning an hour later did he not ask the hostess or person who obviously looked right thru him the first time if SHE did in fact not see that he could not get in the door, and/or why the door was locked? But instead opted to ask when lunch started? Doesn't make a whole lot of sense...especially if he was as mad as stated.
2. Why not call? Come on, when did email ever get better than 50/50 response when addressing business and they don't know you from adam.
And if popularity, media, traffic, or just attention was not the intent then why the stats counter? The post is on wordpress with stats installed, maybe wordpress blogs come with stats installed, BUT usually it is a plugin option and besides this article with wordpress title, there is only one other new article on this blog.
you can tell stats are on because you see the little smiley face moving around in the background (and its tiny).
I think the majority of people would have found out what was going on when they got in the door the first time, and I for one (of millions) would have definitely called.
So many carrots! What to do with them?
Make a pumpkin pie substituting with the mashed roasted carrots, better yet add a dash of real maples syrup (not that pancake stuff).
...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin
How (Not To) Poach an Egg
Add a few drops to a tablespoon of water to a bowl, crack egg in, microwave 20 - 45 seconds (depends on microwave)...
we used to serve a 'cold' breakfast at a charitable organization I volunteer at and we offered a raw egg choice on these days just for this application.
Worked thousands of times over, perfect almost every time.
(water also helps prevent the egg from doing that 'blowing up' thing that most people have a problem with in a microwave)
...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin
Super Target grocery shopping...is that better than walmart?
H-E-B is a grocery chain that as far as I can tell is only in Texas or bordering states...
H-E-B also owns Central Market which is 5x to 10x bigger in size and choice then Whole Foods or Fresh Market. Problem is, most likely those in the North will probably never have one in their neighborhood, and right now I think they are only in Austin, Houston, Dallas, and surrounding areas...the Central Market and Whole Foods are just miles apart in Dallas and it makes Whole Food look like a convenient store.
Not to mention they usually have live jax bands playing there for mood music sometimes.
Here is the link, check it out.... Central Market
Are you OK with the implications of grocery shopping at Wal-Mart?
But NO, I usually won't shop for food from Walmart...
...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin
Are you OK with the implications of grocery shopping at Wal-Mart?
If I gotta think about implications just to put some decent food on the table...wait a minute, if you gotta think about implications...you got way more time on your hands than I do! And less of a life!
Mila-mazing
Well Blake, sometimes I tend to think you are a little too generous with word descriptions that I don't really think you use in real life...but then you bring it back down to earth with a statement like this: ....made me want to lick the plate clean.
Loved the article.
...cook, chef, culinary sponge, traveler, volunteer, missionary
tyronebcookin
Junk Food Costs Less Than Fruits and Vegetables: Are We Surprised?
Depends on what you are willing to do...
We lived in the project and were poor (obviously) and sure wasn't going to be able to plant anything on a small plot of ground that won't even grow vegetables.
But you know what? We ate all different kind variety of beans, carrots, cabbage,potatoes, rice...and those can still be bought cheaper than the rest AND accessible almost everywhere ESPECIALLY in the inner city/urban shopping stores. SO WHAT your tired of eating those things, its still your own personal responsibility to keep you healthy...don't like the options? Well neither did I, but I got an education and a job to do something about it...all the while eating those cheap 'good for you' staples.
Now I can afford to spend extra at the market, or buy from local stands and farmers markets.
We should have known something was wrong when Beer got cheaper than milk a long time ago...
...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin
Cook's Illustrated's Roasted Brined Turkey
I've tried to cook this method before and as always the turkeys were moist delicious! Sometimes, I put different spices such as oregano, garlic, ginger, or sage on top of the turkey and roast it.
Cook's Illustrated's Roasted Brined Turkey
I hope to win a turkey and try this method! I've heard is is the best, but haven't tried it yet!
Cook the Book: Lazy Man's Ersatz Donuts
Tyronebcookin, I love this idea. It's an easy way to put warm donuts on the table when I don't have the time to make a batter. They are also really good covered in powdered sugar. The last time I used this trick, I put some blackberry jam in a pastry bag with a pointed tip and shot it into the donut before I covered it with powdered sugar. They were fabulous!!!
Cook's Illustrated's Roasted Brined Turkey
This is the method I've used for several years, and it works great. I also add maple syrup to the brine, though.
The Food Lab: Perfect Boiled Eggs
@bgruber
Thanks to SeriousEats convenient comment subscriptions, I get comments forwarded to my inbox, so yep. Still reading them.
As for the answer... em... because Cook's Illustrated readers like their salmon more well-done than I do?
shh... don't tell Chris!
The Food Lab: Perfect Boiled Eggs
Kenji, if you're still reading the comments on this...
"This is very similar to the gunk that seeps out of the surface of overcooked salmon."
When you did the poached/steamed salmon on ATK, you had white gunk, but made a point to say that it didn't mean the salmon was overcooked. Why the discrepancy? Was that a special case because of the cooking method?
Also, thanks for this and all of your articles on here. They've been great.
The Food Lab: Perfect Boiled Eggs
@ScoutinSpokane - sounds like something that might be good for the toaster oven.
The Food Lab: Perfect Boiled Eggs
I adore soft boiled eggs!! I could eat 10 at a time for sure!
The Food Lab: Perfect Boiled Eggs
Kenji,
The heat transfer rate/area = (coefficient of thermal conductivity)*(T_bath-T_egg)/distance
The equation is the same regardless of the medium. The dependence on the medium comes from the thermal conductivity coefficient.
Also, I agree with you that we are the only two involved in this conversation right now :)
The Food Lab: Perfect Boiled Eggs
I may have missed it, but I didn't see any comments about baking "hard boiled" eggs. I didn't think it would work when I saw the article, but just set the raw eggs on middle rack of a cold oven, (they recommend a little foil on the bottom of the oven in case one is cracked and breaks - never had it happen) set oven temp to 325, set timer to 30 min., when timer goes off, drop in very cold water. I've done it several times, worked perfect everytime. Tried pulling some out at 25 min., yolks were not completely set good enough for devilled eggs, but perfect for eating with a little salt and pepper. One complaint about this method is wasting electricity just for a few eggs. I had my potatoes wrapped in foil, some bread rolls rising, and some jalepeno poppers that I bake as an appetizer ready to go in at appropriate times once full temp was reached. Egg salad sandwiches, potato salad, some appetizers, and probably hashbrowns for breakfast in my future. What energy waste?
The Food Lab: Perfect Boiled Eggs
@pookay
p.s. All of this is starting to remind me why thermodynamics was my second least favorite class in college :)
The Food Lab: Perfect Boiled Eggs
@pookay - yes, you're right. I jumped the gun in my response there. I stand corrected.
But at the risk of putting my foot in my mouth again, I'm going to ask you another question: my immediate reaction is that your statement that the rate of heating is inversely proportional to the distance is not quite accurate, because it does not take into account the heat transfer coefficient of the egg. In a vacuum, yes, the rate of heating is proportional to only the distance, but an egg has mass, and so there is a coefficient involved, and that coefficient is proportional to thickness of the egg that the heat has to pass through, so does that not turn the equation into an exponential one instead of a linear one?
And one more question: are we losing the other SEers here? :)
The Food Lab: Perfect Boiled Eggs
Kenji,
The contradition I pointed out still stands no matter what constants are involved since any constant divided by zero is still infinity.
The rate of heating per area is proportional to the temperature difference and inversely proportional to the distance (this actually means that in the instant right after the cool egg is put in the boiling water, the rate of heat transfer to the outer surface of the egg is infinite; note that this is not a paradox since an infinite rate times an infinitely small time interval is still a finite amount of heat). The temperature itself is not inversely proportional to the distance (or the square of the distance); solving the rate equation, the temperature approaches that of the boiling water exponentially fast with time so that if you wait long enough the whole egg will be the same temperature as the bath. The distance to the heat bath appears only in the exponent, so that the closer to the bath, the faster the temperature changes.
The Food Lab: Perfect Boiled Eggs
@Pookay
Thanks for the correction, although I think the original statement is technically not inaccurate - the temperature I did say proportional, which is not to say that there are not constants involved (such as the temperature of the heat source) in the equation that takes care of the zero/infinity case.
Newton's law of cooling only states that the rate of heat transfer is proportional to the temperature difference between the body and its surroundings - it doesn't have anything to do the temperature gradient formed within a solid mass. To solve that, I think it helps to think of the egg as something like a russian doll - a series of solids. From there you can see that because of Newton's law of cooling, the outer layers heat up at a much faster rate than the inner layers and that the differences in the rate at which the various layers are heating up is proportional to the distance, which means that the differences in the actual temperatures of the various layers are proportional to the inverse square of the distance.
@Attack monkey
I was doing it lid off - but like I said in the post, you can't control for all the variables that might affect cooking time - your house might be a few degrees cooler than mine, or your stove might have a few more btu's than mine. This article is meant more as a guide so that you know what aspects to consider when boiling an egg, and so that you understand the science behind it, and will thus be able to optimize cooking in your own particular environment. If that means putting on a lid to reduce the rate of heat loss, so be it!
- Kenji
The Food Lab: Perfect Boiled Eggs
@J. Kenji Lopez-Alt
Awesome write-up, I disdain cooking but am a scientist at heart... First thing I did was cruise down to the kitchen to give it a shot. When doing HB (but also SB) are you putting/leaving the lid on? That significantly changes the rate of heat loss to the environment and can make a big change in the water temperature variation over time...?
The Food Lab: Perfect Boiled Eggs
As a scientist, I'm glad that someone is starting a series focusing on this aspect of cooking. However, I would like to point out an inconsistency:
"when a mass is exposed to heat for a given period of time, a temperature gradient will form within that mass, with the area closest to the heat source being hottest, and the area furthest from the heat source being coolest. With very few exceptions, the temperature of a given spot in the food is proportional to the inverse square of its distance from the surface exposed to the heat source."
If this were true, since the distance from the heat source at the surface of the egg is zero, this would imply that the surface of the egg has infinite temperature. I think you mean to say that the RATE of heat conduction depends on the distance from the heat source (as well as the temperature difference). Also, the rate of heat conduction is proportional to the inverse of the distance from the source, NOT the inverse squared (Newton's law of cooling).
The Food Lab: Perfect Boiled Eggs
I love the scientific approach to the art of boiling an egg. However, I am surprised the author did not mention the temperature of the egg going into the water. Were his eggs right out of the refrigerator (I don't thing so) or were they at room temperature? This is an important consideration and I am surprised that it wasn't mentioned!
The Food Lab: Perfect Boiled Eggs
I will beg to differ on the instructions given here.
You *can* have more control and reduce the variables involved in cooking your eggs. First of all, starting with cold eggs right out of the fridge is a mistake. You are maximizing the temperature difference between the egg's starting temperature and its final temperature. You will have much more control if you warm the eggs first. I place them in a bath of hot tap water for 10 minutes while I heat my water.
Secondly, I place the eggs directly into boiling water. The reason I put the eggs directly into boiling water is that waiting for a boil is a "soft target". What you consider a boil or a simmer could be as much as a minute different from someone else.
Lastly, I stop the cooking after a prescribed period of time by pouring off most of the hot water and replacing it with water and ice.
In summary: 1) I reduce the temperature change that will be required from the starting point of the egg to the end point of the process by warming the eggs up. 2) I avoid soft milestones by placing the eggs directly into boiling water at the beginning of the cooking process. 3) I stop the cooking (and improve the peel of the egg) by using an ice wash at the end.
BTW, if you want hot eggs, pull them out after only 10 or 15 seconds. The ice water will have already improved the peel by cooling the membrane and surface of the egg without cooling the inside of the egg. You can even peel the egg most of the time before the heat rebounds and makes the egg too hot to hold. A neat trick!
The Food Lab: Perfect Boiled Eggs
I've been doing it the way that Sara Moulton mentioned on her show many years ago - put the eggs in a saucepan covered with water. Bring it to a boil, not a hard boil. Turn off heat. Cover and let sit on a cold burner for a specific amount of time (I think she said 13 minutes but I do it for 16 minutes).
Remove carefully. Crack. Peel.
I find that if I crack them a bit and then refrigerate for awhile, they peel much easier.
So I am not really boiling per-say. This way I never over-boil, I never get a green line around the yolk, and I don't get that horrid sulphur smell you get from over boiling. Works well every time for me.
The Food Lab: Perfect Boiled Eggs
We did an entire series on "how to eggs" back in July. From getting the basics down we moved the egg out of its normal breakfast role into dinner as well as methods were really fool proof, we tried and tried until, well, perfect! http://www.chezus.com/?s=incredible+egg&x=0&y=0
Will you miss Gourmet magazine?
Oops, typo. My comment should have read: I've missed it ever since Ruth Reichl took over.
The Food Lab: Perfect Boiled Eggs
I love this article! I've always thought I was an idiot since every time I boil eggs (I'm a hard boil-type), there is always something wrong with them. Now I know why! Soft boiled eggs look fascinating, but runny yolks gross me out big time.
The Best Fried Chicken Recipe Ever?
I'd like to comment about something Dave Faris wrote: "Bacon, butter, AND lard? Come on. My cardiologist just had a heart attack hearing about this recipe."
Let me try to put Mr. Faris' fears to rest. In 1900 heart disease and heart attacks were so rare that the adverage doctor didn't know how to treat it.
In 1930, when the population of the US was 123,000,000 there were 3000 heart attacks deaths recorded. Which means the odds of having a heart attack that year was 42,000 to 1. In 1960 when the population of the US was 197,000,000 there were 500,000 heart attack deaths. Why? Answer: Diet. Everyone was using "Bacon, butter, AND lard" back in the 1800's with no heart disease as a result. It wasn't until after 1930 that everyone started using "heart healthy" vegetable oils and margarine, low fat this and low fat that. The result? The odds of dying of a heart attack in 1950 was about 3500 to 1.
Got Lard?
The Food Lab: Perfect Boiled Eggs
I tried but could not get the "perfect soft-cooked egg" by placing an egg taken straight from the fridge into 180F water, despite meticulously maintaining the water bath at eggsactly 180F for the six minutes the egg was immersed. The egg was considerably undercooked, with the whites fairly liquidy. I'm going to try egg-en.
The Food Lab: Perfect Boiled Eggs
Ah....why am I only now finding this site??? The first article I read is the best thing since my Food Science class in culinary AND I find that it references the chef I admire most! I am ova-ly eggstatic! This has been worth the hunt...Knowing the whys and hows only make us better at what we love doing most.
Recent Posts
Super Target grocery shopping...is that better than walmart?
Posted by tyronebcookin, December 14, 2007 at 5:50 PM
How much do they get paid for a season of food shows?
Posted by tyronebcookin, August 21, 2007 at 2:46 PM
Kitchen inspired soaps, what 'flavors' would you like and why!
Posted by tyronebcookin, July 28, 2007 at 3:13 PM
How long will a cake layer keep in the freezer?
Posted by tyronebcookin, June 19, 2007 at 6:38 PM
Why is organic important to you? Organic vs Local?
Posted by tyronebcookin, June 13, 2007 at 12:25 AM
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About tyronebcookin
Website: http://tyroneandstephanie.com
Location: International
About: ...cook, chef, culinary sponge, traveler, volunteer, missionary.
tyronebcookin
Favorite foods: grilled, smoked, slow cooked, hot & spicy, foreign in taste & in culture...
Last bite on earth: without choking.
In Jaque Pepin's PBS techniques video he does and explains all this, even preventing the inner green color from appearing...wonderful and quite a few years old. And real simple to do and follow.
No need to re-invent the wheel, or boiled egg...just go to your local library and/or find Jaques DVD.