Litsy

I'm Just Here for More Food: Food x Mixing + Heat = Baking | Alton Brown

We absolutely love Good Eats the show, but I don‘t enjoy the books as much. These were just ok.

I also like photos of the food in books 😆

#mtcookbook

Tamra I don‘t watch Alton much anymore. During lockdown I watched his lives on YouTube. Hyper! 1mo

Tamra Food photography is definitely an art! 1mo

mabell @Tamra Love Good Eats - we have the seasons and watch them every weekend! I don‘t care for his live videos or podcast though 🤷‍♀️ It‘s a different humor 1mo

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mabell @Tamra And I realized I wasn‘t clear about the photos. I should have said I prefer photos of the food - this book doesn‘t have any! 😂 1mo

Tamra @mabell your photo is gorgeous! 1mo

mabell Oh thank you! ❤️ 1mo

33 likes6 comments

kellock

Spoon-Fed: Why almost everything we�ve been told about food is wrong | Tim Spector

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Very intersting

10 likes

Jenken1998

Dorito Effect: The Surprising New Truth about Food and Flavor | Mark Schatzker

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This was a 🍅🍅🍅🍅 non fiction read about how our palate has been changed to readily eat chemically flavored food and about how our food (animal and vegetable) have had the taste bred out of them for low cost high yield reasons. Flavor is tied to emotions, and eating is emotional. We are programmed to look for the most flavor, and unfortunately, that is tied to processed food. Some scientists are trying to reverse this, but have an uphill battle

KristiAhlers That sounds like a super interesting read. When we lived in Europe food was so good over there as they don‘t allow all the preservatives and crap we allow in our food over there. We have not done ourselves any favors with what we have done to food. 1y

57 likes3 stack adds1 comment

ellie_ember

DIY Cookbook: Can It, Cure It, Churn It, Brew It | America's Test Kitchen

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This is our second time making yogurt from this #cookcook and, of course, tastes amazing! Best homemade yogurt I've ever made! And, we made it from powdered milk, so that's really saying something! Next up will be homemade mustard!
#diy #cooking #homemaking #homemadeyogurt

5 likes

LibraryCin

Dorito Effect: The Surprising New Truth about Food and Flavor | Mark Schatzker

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This was so interesting. And so sad. It makes me want to go back in time to taste all the flavours that used to come (naturally) with food (without having to add fake flavours, sauces, spices, etc). A few people here and there are trying to bring back some of the original strains for some of the foods (chicken, tomatoes), cont in comments...

LibraryCin but the industrial farmers and companies don‘t want any part of it unless it can be done just as cheaply and create just as much yield. Sad sad sad. Would love to have some companies catch on to this (and yes, I realize it would be more pricey). 2y

Chrissyreadit I think this is a book everyone should read. 2y

LibraryCin @Chrissyreadit agreed! 2y

12 likes2 stack adds3 comments

Lindy

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes | Nik Sharma

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I have a little video talking about this cookbook: The Flavor Equation by Nik Sharma:
https://youtu.be/Aed7YLtXOU8

30 likes

Lindy

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes | Nik Sharma

Some folks notice a strange, rancid, “fishy” taste after the canola oil is heated, which is probably due to the breakdown of unsaturated fatty acids during heating.

[🙋‍♀️ I‘m one of those people who finds canola oil unpleasantly fishy. Are you?]

AlaMich I‘ve noticed it in canola oil sprays. Makes for unpleasant popcorn! 2y

Lindy @AlaMich Yep. 🐟🌽🤢 2y

Prairiegirl_reading I very much dislike canola oil! 2y

Lindy @Prairiegirl_reading 👯 2y

37 likes4 comments

Lindy

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes | Nik Sharma

Scientists have gathered data that identifies potential taste receptors for fat as well as mechanisms to explain how fat might be the sixth primary taste, called oleogustus.

DivineDiana Interesting! 2y

Lindy @DivineDiana It makes sense to me. Fat makes everything taste better, even if it‘s not one of the official tastes. 2y

DivineDiana It certainly does! 2y

27 likes3 comments

Lindy

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes | Nik Sharma

I made dhal makhani from the tagged cookbook but I didn‘t light anything on fire to give it smokiness. (Float a small metal bowl with ghee in it on the dhal, light a piece of charcoal, drop it in the ghee and cover the pot with its lid.) For simplicity‘s sake, I used a few drops of liquid smoke. 🔥

KateReadsYA That looks delicious 2y

sarahbarnes Sounds much more straightforward. 😂 2y

Lindy @KateReadsYA Thanks! I make dhal with red lentils every other week; it was a nice change to make a different kind of dhal. 2y

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