AvatarGhee WinslowSeafood The Secret to Foolproof Seafood? Steep It, Don’t Cook It Bon Appétit - Ned BaldwinTender, juicy shrimp, squid, and fish, no splatter in sight. I’m a dad and a chef, which means I’m busy and, truthfully, a little absentminded. So whether I’m cooking at home for my family or at work my...
AvatarGhee WinslowButtermilk Buttermilk Powder Is Not an Option. It Is a Necessity. FOOD & WINE - Margaret EbyInstead of worrying about how you'll use up that carton, pick up the powder instead. I always end up with too much or too little buttermilk. I don't know why that's my specific, mildly annoying but pretty...
AvatarGhee WinslowCocoa Cocoa Powder Guide: How to Buy It, Store It, and What Even Is Dutch-Process, Anyway? Epicurious - Kendra Vaculin What do brownies, buttercream, and flourless chocolate cake have in common, aside from being things we’d like to eat today and every day? All three …
AvatarGhee WinslowFood & Dining How to Make a Roux, According to Our Test Kitchen EatingWell - Alex Loh From gravy to béchamel, a roux helps thicken a sauce and deepen its flavor. Most of us have one dish, that no matter when or where we eat it, we're …
AvatarGhee WinslowAgriculture Making protein out of thin airverified_publisher Axios - Bryan Walsh A startup is working on technology that produces protein from the elements found in air. Why it matters: "The world will struggle to feed billions …
