The variable is what is fermenting and which organisms are doing it. Bacteria produce acids and a sour taste; yeasts produce gas and alcohol; most of these involve both in…
The white sets at a lower temperature than the yolk, which is the fact every egg technique is built around. Here are sixteen ways different kitchens exploit it.
1. Kuku…
Two properties do most of the work: how hot a fat can get before it degrades, and how much flavour it brings. Everything below is a different combination of those…
The rule underneath all of this is simple: the sauce has to stay on the pasta between the bowl and your mouth. Every shape below is a different solution to…
These are not luxuries. Each one solves a specific and recurring problem, and most cost very little spread across the number of dishes they improve.
1. Anchovies in Oil
A…
What separates these is mostly how they are baked — in a clay oven, on a hot stone, in a steam-injected chamber, or in a pan — and which grain…