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61 votes
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On-demand nutrient production system for long-duration space missions
12 votes -
Keith eats everything at a Michelin dim sum restaurant
12 votes -
Hawai'ian scientist quests to find and save the state's native sugarcanes
9 votes -
What the first astronauts (and cosmonauts) ate - Food in space
3 votes -
Angry farmers in a once-lush Mexican state target avocado orchards that suck up too much water
17 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
4 votes -
Artisan roastery based in the Finnish capital has introduced a coffee blend that has been developed by artificial intelligence
5 votes -
Oysters: The luxury delicacy that was once a fast-food fad
14 votes -
Finnish startup hopes solein, protein grown with CO2 and electricity, will cut environmental impact of farming
10 votes -
The dairy industry really, really doesn’t want you to say “bird flu in cows”
21 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
6 votes -
How to make kanelbullar / Swedish cinnamon buns
6 votes -
We made and distilled the 1886 Pemberton Coca Cola recipe from 'Glen And Friends' then taste tested the results with Glen
7 votes -
New Brexit checks will cause food shortages in UK, importers warn
25 votes -
What cooking techniques need more evidence?
There are many tips or techniques that are strongly recommended for cooking, but it's hard to know which are evidence based and which are just passed along because that's what people always do....
There are many tips or techniques that are strongly recommended for cooking, but it's hard to know which are evidence based and which are just passed along because that's what people always do.
Which are the tips that need more evidence?
Here are two that I struggle with, about stainless steel pans:
- Water drop test / leidenfrost
People say that if you get your pan hot enough to get the leidenfrost effect and then add the oil you'll have less problems with sticking. My problem with this is that it means the pan gets very very hot - much hotter than it needs to be for most uses. My other problem is they all say "Look, I'll cook eggs and they won't stick" and those videos either have a ton of cuts, or the eggs stick and you can see the person pushing with a spatula to get rid of the stick, or their "scrambled eggs" is really a chopped omelette.
- Heat the pan before adding oil. I don't understand this. Again, people say it helps prevent sticking, but they use some argument about "pores" which just feels hokey. I add cold oil to a cold pan and bring it up to temperature before adding food so the pan and oil are both at the right temperature, and food sticks and then releases, because that's how stainless pans work.
I'm aware I could be completely wrong here and that there may be a good evidence base for these, but they don't seem to work based on how I cook.
37 votes -
Consumer reports on high levels of sodium and heavy metals in Lunchables
26 votes -
The Yorkshire Pudding recipe battle royale
I don't think this one is uniquely British, but Yorkshire Puddings are one of my favourite Sunday Roast parts. There are probably 200 different ways to make them. I thought it would be a fun...
I don't think this one is uniquely British, but Yorkshire Puddings are one of my favourite Sunday Roast parts. There are probably 200 different ways to make them. I thought it would be a fun thread to post for the best recipes, if you're so inclined.
If you've never cooked or eaten one, do so, you're in for a treat. They go perfectly with veg and gravy.
My very basic recipe:
*200g plain flour
*3 eggs
*300ml whole milkPlace all in a mixer, whisk it for a solid 3 minutes. Chuck it in the fridge for 15 minutes in an easy pour jug.
Fire up the oven to 200C. Grab a 12 space muffin tin. I know, crazy me, eh!? A muffin tin for Yorkshire's!
Put 1/2 of a tea spoon of vegetable oil into each muffin section (spot the non-chef, not sure what they're called). Put it in the oven to get hot.
Once the oven is at temperature and the oil is bubbling, take out the muffin tin and put the mixture evenly into each section. Put it straight back into the oven and do NOT open the door again for 25 mins. At that point, they will be done. If you do open the door, they will fall flat.
That's it, perfect basic Yorkshires. Put them on your roast dinner and fill it with gravy.
Over to you good folk!
14 votes -
Front-of-package protein labels on cereal create health halos
7 votes -
Applejuicification: why the fruit is found in so many mixed juices
31 votes -
Elephant Apple - Elephants love this fruit and I do too
6 votes -
What are your go to fast but tasty meals? Is there prep you do on weekends to make meals faster?
I was inspired by another post to think about this question. I am far from the only person who values good tasting good quality meals but is also pressed for time. What do you do? What do you...
I was inspired by another post to think about this question. I am far from the only person who values good tasting good quality meals but is also pressed for time. What do you do? What do you make? How do you prep?
Thanks for any insight.
37 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
3 votes -
Airline food during the golden age of air travel
13 votes -
Hard cider - making old orchards new again
15 votes -
We need to talk about Trader Joe's
33 votes -
Saffron: The story of the world’s most expensive spice
7 votes -
Have you ever "homebrewed" fermented beverages?
A few questions for those who have tried homebrewing (and general thread on homebrewing in general) Have you ever tried homebrewing? What were lessons learned? Did you regret the up-front...
A few questions for those who have tried homebrewing (and general thread on homebrewing in general)
- Have you ever tried homebrewing?
- What were lessons learned?
- Did you regret the up-front investment?
- Do you bottle or keg?
- What are your favorite recipes?
- What is your setup like?
Feel free to answer only one question, all of them, or none of them and share an anecdote!
26 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
2 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
8 votes -
What do baking soda and baking powder do?
16 votes -
Per- and polyfluoroalkyl substances in food packaging: Migration, toxicity, and management strategies
5 votes -
From ‘crookies’ to flavored versions: The French croissant reinvents itself to battle American snacks and attract Gen Z
21 votes -
I'm looking for a specific beer, for meme purposes
TL;DR - I'm trying to find a way to purchase Chilean Cerveza Cristal in the US for a joke that is very important to a friend of mine. So, some of you may be aware of the current memes surrounding...
TL;DR - I'm trying to find a way to purchase Chilean Cerveza Cristal in the US for a joke that is very important to a friend of mine.
So, some of you may be aware of the current memes surrounding a series of advertisements from a Chilean beer company that interrupted airings of the Star Wars films in an... unconventional way.
Well, my friend is both a huge beer aficionado and a huge Star Wars fan, and he occasionally works with the Star Wars folks at conventions. He's planning some interesting stuff for an upcoming event but can't for the life of him find the stuff here in the US. I haven't been able to turn up a retailer for it either. Does anybody know of a good way to get foreign beer into the US?
19 votes -
How it’s made: Inside a French potato chip factory
17 votes -
Tastes like chicken? Think again—edible ants have distinctive flavor profiles.
16 votes -
Scientific research suggests it might be a good idea to add python to your diet
20 votes -
Deadly morel mushroom outbreak highlights big gaps in fungi knowledge
20 votes -
Report finds that financiers providing billion-dollar support for industrial livestock companies to expand leading to unsustainable rise in production
5 votes -
From ocean to plate, the female-led seaweed company Lofoten Seaweed in Norway – in pictures
3 votes -
Cal-Mex is having a moment in New York. But how does it taste?
8 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
6 votes -
The health impacts of red meat - reviewing a recent study and current recommendations
10 votes -
Bread in the Middle Ages
12 votes -
Synthesizing chicken noodle soup from pure chemicals
8 votes -
It’s hearty, it’s meaty, it’s mold
18 votes -
Wood apple - I finally found a good one and it tastes... special
13 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
3 votes -
What have you been eating, drinking, and cooking?
What food and drinks have you been enjoying (or not enjoying) recently? Have you cooked or created anything interesting? Tell us about it!
5 votes -
3D printed pasta: Aglio e olio and sea urchins with Andrea Antonini
4 votes