ac3jc
- Science
Cooking Under Pressure
We are proud to introduce today the first installment of our newest regular feature,Kitchen Alchemy. In it, H. Alexander Talbot and Aki Kamozawa, a husband-and-wife cooking duo and authors of the constantly fascinating Ideas in Food blog, will take us through the myriad intersections of food and science; and as an added bonus, each column will also feature an innovative and, needless to say, delicious recipe for putting said science into action. Enjoy. —Eds. Pressure cookers are among our favorite culinary gadgets. We like them for things as simple as perfectly steamed beets and as playful as caramelized yogurt. And the days of screeching, squealing pressure cookers, shuddering on your range top and conjuring fears of explosions, are on the wane. Today we have quiet, efficient appliances that are used in both professional and home kitchens. Now you can buy electric pressure cookers, which shorten cooking times, are easy to clean and make a minimal amount of noise.
6.19.2008 at 02:19am - Comment by ac3jcits awesome to see you guys grow, I recommend to visit your site to every other fellow chef I meet. seeing you grow helps us grow as better cooks, thanks.
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December 2009: Best of What's New
In our December issue, Popular Science names the 100 best innovations of the year: bombproof wallpaper, self-parking cars, the fastest helicopter, and 97 more. Plus inventor profiles and videos.
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