#cooksscience

[debspots]

My version of a @cookscountry recipe. Impossible Mushroom and Cheese Pie, forms a sorta crust without the bother of rolling out pastry. We love it. Find the recipe in my blog by searching "impossible." Let me know if you do your own impossible pie!!#cookscountry #impossiblepie #cooksscience #potsandfood #studiototable #artisan #potterinthekitchen #handcrafthomemade #food52 #ontheblog #foodgawker

[culturesgroup]

Why we love the fall every year it comes around in New England: Apples and other fruits and vegetables screaming to be dried, fermented, pickled, or made into a spectacular jelly, jam or mead. A new crop of apples is always a hopeful, hopeful and tasty sign. Please buy from your small, and very local small family farms. Support your neighbors and local farmers that could care less about some #deathtax that has no effect at all in their lives or grandkids lives - especially if toxins are freely dumped into the environment @rnjj @rakuenkajitu @skylarkeast @passiflora_incarnata @thejapanesepantry @alangschwartz @ericedgin @anomaly_season @angelzimmerman70 @ourcookquest @ahcallaghan @culturesgroup @nekonosouseki @fermentedfoodlab @matthachisu @zukemono @kojifinefoods @thefoodballer @the_tale_of_koji @harusea1 @tactopoda @cooksscience @chopsticks_ny @gnutford @ozzyhsieh @migogui @markomerso @sandorkraut
#こんにちは, #shoyu #vinegar #ChefKenFornataro, #miso, #microbiology ,#大和魂, #学生, #漬物, #麹 , #魚, #酵母, #酒, #金山寺みそ, #kinzanjimiso #部分日食, #感じ @culturesgroup #みそ #日本語 #🐇 ,#煎餅 @nycferments

[therecipehunters-blog]

How do you transform these plump pearly kernels into flour that you can use to make Mexican staples like tortillas and atole? Through an ancient process called nixtamalization - where a grain, in this case corn, is soaked and cooked in a solution containing an alkaline agent such as slaked lime. The corn is washed and then hulled. When this happens much of the compounds in the corn that your body is not able to absorb are broken down and altered into nutrients that your body can absorb. We like to think of it as another digestive process that is done outside of the stomach. Chemical changes to the corn through Nixtamalization allow the corn flour to form a dough when combined with water which doesn’t happen if the corn is left untreated. It also removes toxins AND enhances the flavor of the corn. Like what!?!? Whenever we come across processes such as these we always wonder: When and how did the first human figure this out? Archeological evidence can date the process of nixtamalization back to around 1500 BC in Mesoamerica!!! Damn...the ancestors of the earth were extremely impressive beings. 💚 Thanks @cooksscience & Paul Adams for your AWESOME article: Transforming Corn, The Science of Nixtamalization (at Tepetlixpa)

[some-random-junk]

Crazy videos being made with @cooksscience today. via Instagram http://ift.tt/2oVCKDC

[kevin-eduard]

Executive editor Dan Souza stabs a watermelon to illustrate a story for @cooksscience on the behind-the-scenes world of Foley art. #cooksscience #foleyartist #watermelon