There is something oddly sentimental about cutting onions, which is more than the tears they may bring. Perhaps you have experienced this as well. You are paying attention to a specific recipe and you are well into cooking, and wham! You find yourself blinking as tears roll down your cheeks. You are not sad. It is everything but that. Sharp ...
Let me guess – I’ll bet you were making your very own vinaigrette last week for a salad and it did not go as you planned. You were probably trying to beat that inner voice and nail the confidence you see in cooking shows. You went ahead and added the oil and vinegar, Dijon and even honey. At this stage, ...
Doesn’t it always start the same way? You’re in the middle of making some cookies, biscuits, or pancakes. You measure your flour, beat your eggs, and then there is a spoonful of powder—a baking soda spoonful. You toss it and move on like it does not matter. But then later on, after some time, you notice something. Your cookies spread ...
When I attempted making soup the first time, I thought I had everything completely under control. I had set the pot on medium-high after putting the vegetables in and adding herbs. It was simmering and bubbling vigorously, and the carrots were moving in ways one would describe as frenetic. I didn’t pay too much attention to it. Boiling constitutes cooking, ...
You microwave some leftovers, and your mind drifts elsewhere. You’re so far gone that you forget to take the spoon out of the bowl before you place it in the microwave. The microwave starts sparking almost immediately. Before you fully understand the situation, you yank the microwave door open, your heart racing. It’s safe to say that self-cooking microwave ovens ...
Have you ever taken a bite of a thawed strawberry only to question its state? It looked perfectly fine when putting it into the freezer; bright red and firm. After months in the freezer, strawberries transform from soft and pliable to a softened, mushy state waiting in a brine of its own liquid. Preservation does this to food ‘s textures, ...
