Welcome back – I hope you and your belly have had a truly wonderful week!
In this edition of the Feeder newsletter, you’ll learn:
- How to use food science to improve your cooking…
- The two biggest “sear killers” that lead to bland food…
- How to save the environment by becoming an alcoholic…
…and much more. Let’s dive in! 👇
🍛 Tip Of the Week:
Which of the following looks better to you?
👇 This gray plate of boiled meat…
👇 Or this perfectly seared, golden-brown pork chop?
I think we can all agree: the second one looks so much better!
But it’s not just about how it looks – this piece of nicely browned pork chop is also going to taste so much better, and in this week’s video I’ll show you the science of why that is 🔬
You’ll learn how to unlock a chemical reaction that creates hundreds of new flavor molecules, tips for creating a better sear, and how to use science to become a better cook.
It’s my most in-depth video to date, so take a look! 👀👇
🌮 Best of the Week
Here’s a few of my favorite finds from the past week:
Picking seaweed and turning it into a fine-dining dish with brill and cockles
You know that feeling when you’re swimming at the beach and a piece of seaweed brushes against your leg? That moment of panic, terror, and repulsion all mixed into one emotion? Next time, show that seaweed who’s boss and turn it into dinner.Miniature Bacon Tomato Spaghetti
My friends recently asked me to look after their pet hamster while they’re away on vacation, so obviously I spent a full day looking up miniature food to cook for it. This tiny spaghetti dish looks like an excellent place to start. Now I just need to find a mini wok…Fighting invasive crabs — with whiskey
Marine ecosystems across the United States are being destroyed by invasive green crabs. This New Hampshire distillery has found a novel way to tackle the problem… just turn them into whiskey! What environmental catastrophe can we distill next? 🤷♂️What are some of your grocery hacks/ changes to cooking amidst the increased food prices?
Besides the obvious suggestions (eat more fresh produce, cut down on meat, buy in bulk and freeze), there are quite a few gems and good ideas in this thread
🌍 Healthy Food, Healthy Planet:
Do you have onions that are on the cusp of going off?
Searing a steak or pork chop is satisfying and delicious, but it’s not the only thing that can be seared. Most vegetables will also develop a deliciously golden-brown skin if pan-fried or roasted.
An entire generation of people seems to have been raised with the perplexing belief that the only acceptable way to cook vegetables is “boiled to mush”. In reality, virtually any vegetable will taste better when browned in a pan or oven. They’ll keep their bite and texture, while also taking on more flavors from the Maillard Reaction (see my video to learn why).
Broccoli and green beans are two of my favorites to pan-fry. Just a few minutes in a hot pan with a tiny splash of oil, some flaky salt, and (if you’re feeling decadent) some dried thyme or rosemary is all it takes to create an easy but incredible side.
Why Does This Help? 🤔
Even though animal products make up just 18% of the world’s calorie supply, they require 80% of our world’s total agricultural land – an area the size of North and South America combined. So by cutting our meat & dairy consumption, we have the potential to free up and reforest an entire continent’s worth of land.
Cutting down on meat doesn’t need to be a flavor compromise though – we just need to learn to cook veggies better!
Learn More: Is Meat Really that Bad? (Kurzgesagt Video)
🗺 Cooking Around the World
This week, why not try…
Cauliflower Steak
The perfect food to practice browning!
Because of its bright, creamy white color, cauliflower looks particularly appetizing when seared. Cauliflower steaks make a cheap and easy food (both as a side dish or a main), especially when you jazz them up with fancy toppings.
Here are three riffs on this dish:
- Gordon Ramsey Makes a Cauliflower Steak, by Gordon Ramsey
- Cauliflower Steak with Herby Avocado Sauce, by Well Plated
- Chimichurri Cauliflower Steaks, by Inspired Taste
👋 Now Over To You!
Let me know your thoughts!
Did you find this week’s newletter useful? Do you have a delicious recipe or great resource to share? Anything you’d like to see more of, or less of?
I’d love to hear from you, so if you have any questions, comments, or just want to say hi, please drop a comment below!
Have a wonderful week, and happy cooking 🍜
