to eat or not to eat (meat, that is)
Since I first started cooking for myself in college, I’ve found myself making more and more meatless dishes. Originally my tight student budget was to blame. But as I began see the monetary, health, and environmental benefits of eating less meat, I started making a more conscious effort to cut back on the amount of meat in my diet. Of course, I like meat too much to ever become a full-on...
I think I’ve finally wrapped my head around molecular gastronomy. For a while I had just assumed it involved cooking with agar and other science-y compounds, but I always felt like I was missing something. After reading a few articles from one of molecular gastronomy’s original founders, Hervé This, I realized how limited my view of the culinary science had been. Although most of the...
of crustaceans and carotenoids
Things like to accumulate in my freezer; for example, a half-eaten bag of jumbo shrimp and some leftover artichoke hearts. Inspired by a recent trip to Taste, I decided to try my hand at a shrimp and artichoke risotto. I especially like the look of the pink shrimp against the creamy green of the risotto and artichokes, which got me thinking: what makes shrimp pink? I’ve been told before...