A blog page for my own stuff, mostly about Linux and tech in general and politics.



Welcome to c/cooking @ Mander.xyz!
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
Background Information:
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Science of Cooking @mander.xyz Aequitas38472 @lemm.ee What are the best use cases for Aluminum pans?
I know aluminum pans are super common in professional kitchens, but for at home cooking since they’re apparently not good for cooking eggs or anything acidic like tomato’s, what are the best things to cook with them?
I’m guessing it’s good at searing meats and making sauces, but so is my cast iron.
Can you make corn tortillas on them or would they stick?
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Science of Cooking @mander.xyz Lena @gregtech.eu Pesto a la Pedro, a delicious dish we have eaten so many times in my family
blog.gregtech.eu 404: Page not foundcross-posted from: https://gregtech.eu/post/6538495
this is the final product, really the best pasta I ever had.
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Science of Cooking @mander.xyz plantteacher @mander.xyz Sauerkraut cannot be cooked or frozen if you want the probiotics it offers
Since sauerkraut is fermented it contains probiotics to add to your beneficial gut bacteria (#microflora). I grew up eating the stuff, but never got that benefit because it was always cooked at high temps in an oven. That classic pork roast in sauerkraut is a typical New Year’s dish.
Cooked sauerkraut is prebiotic (with an E), which feeds the microflora.
So what I am tempted to conclude is that the pork roast should cook in some sauerkraut (for flavor and for the prebiotics. But before serving some cold or room temp uncooked sauerkraut should be mixed in to increase gut bacteria.
Do folks agree or disagree with this?
Unlike kimchi, sauerkraut is much better cooked because uncooked is strong and acidic. So I’m trying to get the best of both worlds. There must be a temp at which sauerkraut can brought to without compromising the microflora. What temp is it, though?
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Science of Cooking @mander.xyz fossilesque @mander.xyz thefern.org We need more Native American restaurants | Food and Environment Reporting NetworkIf you stop at a roadside restaurant anywhere between North Dakota and Oklahoma, you might not immediately get a sense of culinary diversity. Many menus in rural and small-town middle America consist…
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Science of Cooking @mander.xyz fossilesque @mander.xyz www.atlasobscura.com The Fight to Save Chile's Glorious White StrawberryThe ancestor of the big red strawberry is in peril.
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Science of Cooking @mander.xyz fossilesque @mander.xyz ourworldindata.org The world gets more seafood from aquaculture than wild catchThere are two ways to produce seafood: catch fish in the wild or farm your own. Seafood farming is often called “aquaculture”. Aquaculture is dominated by the farming of fish, but also includes other organisms, such as crustaceans and aquatic plants.
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Science of Cooking @mander.xyz fossilesque @mander.xyz presse.inserm.fr The consumption of certain food additive emulsifiers may increase the risk of cancer - Inserm NewsroomEmulsifiers are among the additives most widely used by the food industry, helping to improve the texture of food and extend its shelf life. Researchers from Inserm, INRAE, Université Sorbonne Paris Nord, Université Paris Cité and Cnam, as part of the Nutritional Epidemiology Research Team (CRESS-ER...
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Science of Cooking @mander.xyz fossilesque @mander.xyz Algorithmic fitting of Japanese candy
www.candyjapan.com Algorithmic fitting of japanese candyIntroduction to bin packing through a simple example of fitting boxes of candy inside a parcel.
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Science of Cooking @mander.xyz fossilesque @mander.xyz snackstack.net Uh-Oh: A story of SpaghettiOs and forgotten historyIn which a pasta-filled rabbit hole leads to an unexpected place
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Science of Cooking @mander.xyz fossilesque @mander.xyz www.vox.com Big Milk has taken over American schoolsHow centuries of milk marketing warped the way we think about dairy and nutrition.
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Science of Cooking @mander.xyz fossilesque @mander.xyz www.medscape.com Is Red Meat Healthy? Multiverse Analysis Has Lessons Beyond MeatIs red meat bad for you? A multiverse analysis shows that the answer varies by analytic method. The takeaway beyond meat is that this approach should be used for most observational research.
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Science of Cooking @mander.xyz fossilesque @mander.xyz globalvoices.org Yerba mate: South America’s Indigenous tea, from Paraguay to SyriaA popular saying in Argentina has it that “a mate is denied to no one”
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Science of Cooking @mander.xyz fossilesque @mander.xyz daily.jstor.org Saffron: The Story of the World’s Most Expensive Spice - JSTOR DailyAppearing in the written record as early as 2300 BCE, saffron can be traced in foodways around the globe, despite the finicky nature of its harvest.
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Science of Cooking @mander.xyz fossilesque @mander.xyz newscenter.lbl.gov It’s Hearty, It’s Meaty, It’s MoldDid you know fungi naturally produce all the ingredients needed for a cruelty-free meat substitute? Our scientists are exploring how tuning the genomes of mushrooms and molds can transform these food sources into gourmet, nutrient-packed meals made with minimal processing and a light environmental f...
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Science of Cooking @mander.xyz fossilesque @mander.xyz www.livescience.com PFAS 'forever chemicals' to officially be removed from food packaging, FDA saysNew food packaging products sold in the U.S., such as takeout boxes and fast-food wrappers, will no longer contain harmful "forever chemicals" known as PFAS.