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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 01-06-2019, 06:03 AM   #1
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Join Date: Jan 2004
Location: Lititz
Posts: 3,032
The Food Lab

I received this monster of a 'cook book' just before Christmas as a present from my wife. 958 pages of a fascinating read about the science behind cooking, spun in a witty, enthusiastic read with easily understood techniques in the kitchen that even I can follow.

The author Kenji Lopez-Alt is an MIT grad who found his passion in the kitchen.

Sear meat to lock in juices? Myth debunked. I made my first ever prime rib roast Christmas day following Alt's reverse sear method found in the book.
Oh my!!

And I thought I was pretty good with an omelet pan in my hand, until I read the chapter on eggs, and how letting a bowl of beaten eggs with a pinch of salt sit for 15 minutes before cooking affects the texture of your scrambled eggs, or omelets.

Highly recommended for beginners like me, and seasoned cooks alike.
- Mark
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