This pal suggested that I seek out one thing on the subject that approached issues from a scientific perspective, and whereas wanting I stumbled upon McGee. It’s actually much less front-to-back readable than I would have appreciated, and extra encyclopediac.

Cook Ahead Casseroles

Just cooking in a kitchen was not sufficient anymore. I met the sensible William Rubel and interned with him learning concerning the histories of bread, attended a category on the theological histories of bread at Yale Divinity School, was a part of the “food” themed Global Entrepreneurship Summer School in Mexico City adopted by a stage at restaurant Lorea. In 2019, the subject of the Symposium is Food & Power.

And while it has not exactly unlocked the black art of cooking for me, it is a great useful resource e-book to have in the kitchen. Any time I’m utilizing a technique or ingredient I have not used before, I consult Good Harry McGee. And it’s a pretty well-written and researched guide too (with lots of great historic context), and as such, it’s fun to choose up and read random sections from, on occasion.

Another way of cooking vegetables and grains like rice is by boiling or steaming them. You can peel vegetables like potatoes and carrots before cooking them, and even mash them after they’re cooked when you like. You can also boil other meals like spaghetti, eggs and certain meats, or steam fish and different seafood like crabs and mussels.

It is unclear whether or not dietary value differs for consuming self-prepared meals vs. consuming home-ready meals made by someone else. It is value noting that more cooking does not essentially equate to extra healthful cooking.