This Formula Will Make You a Better Cook ๐Ÿ‘จโ€๐Ÿณ

This strange chemical reaction will add huge amounts of flavor to your food - let's take a look at how it works!

Welcome back – I hope you and your belly have had a truly wonderful week!

In this edition of the Feeder newsletter, youโ€™ll learn:

  1. How to use food science to improve your cookingโ€ฆ
  2. The two biggest “sear killers” that lead to bland foodโ€ฆ
  3. How to save the environment by becoming an alcoholicโ€ฆ

โ€ฆand much more. Letโ€™s dive in! ๐Ÿ‘‡

๐Ÿ› Tip Of the Week:

Which of the following looks better to you?

๐Ÿ‘‡ This gray plate of boiled meat…

๐Ÿ‘‡ 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 Iโ€™ll show you the science of why that is ๐Ÿ”ฌ

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! ๐Ÿ‘€๐Ÿ‘‡

๐ŸŒฎ Best of the Week

Here’s a few of my favorite finds from the past week:

  1. 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.

  2. 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…

  3. Fighting invasive crabs โ€” 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? ๐Ÿคทโ€โ™‚๏ธ

  4. 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

๐ŸŒ 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? ๐Ÿค”

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)

๐Ÿ—บ 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:

  1. Gordon Ramsey Makes a Cauliflower Steak, by Gordon Ramsey
  2. Cauliflower Steak with Herby Avocado Sauce, by Well Plated
  3. Chimichurri Cauliflower Steaks, by Inspired Taste

๐Ÿ‘‹ 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 ๐Ÿœ

Become a Better Home Cook!

Get free lessons & resources to improve your home cooking, delivered to your inbox every week ๐Ÿ‘‡

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
๐Ÿœ
Become a Better Home Cook!

Join the Feeder Newsletter and get weekly tips, tricks & resources to improve your home cooking! ๐Ÿ‘‡

Your privacy is my top priority, and I promise to keep your email safe! For more information, please see the privacy policy.