eight things tagged “cooking”
If this resonates with you, you might love Sri Lankan Garlic Curry
Note that you can certainly burn them. That’s not ‘cooking’, however. The key here is that mushroom cell walls are composed of chitin which is far more heat-stable by virtue of the structures it forms, compared to pectin which is what you’d find in veggies1.
In this video, Dan Souza explains all this and does something quite surprising when cooking mushrooms: He sautés the mushrooms in water to ‘collapse’ them prior to cooking them in just a teeny bit of oil (and the usual salt, pepper, butter, and herbs.) Amazing.
You’ll also find chitin in the “exoskeletons of arthropods, such as crustaceans and insects, the radulae of molluscs, cephalopod beaks, and the scales of fish and skin of lissamphibians.” Leave it to fungi to be weird 😍🍄 ↩︎
I found out I am to thank the Ottomans for a lot of my favorite things to eat and drink:
- Baklava (which dates back two thousand years, to the Assyrian Empire)
- Coffee made the Right Way™
- The modern kebab
- Dolma (stuffed food) and Sarma (wrapped food)
- An ancestor of the hummus: a chickpea spread flavored with cinnamon, pine nuts, and currants. Consumed with bread and popular in the 15th century
- Ayran: My absolute favorite thing to drink on a hot day. Couldn’t find many differences between ayran and the laban I grew up drinking.
“Nidhi: In thirty-five years of being in this industry, I’ve never seen a dish look like that… taste so good. It’s delicious.”
I have found a new thing I’m going to turn into scrambled eggs repeatedly until I get it right.
See also: more omelettes.
made me feel like years of practicing this…
were in vain. This guy attempts the ‘Pepin Omelette’ with fantastic results
and this chef is from another dimension (starting 3:55)
Update: The magician is Chef Motokichi Yukimura of Kichi Kichi Omurice.