Pressure cookers: Lock the lid and be not afraid - Washington Post
Wednesday 23rd of May 2012 04:06:58 PM
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Pressure cookers: Lock the lid and be not afraid Washington Post The latest “green” cooking tool is 70 years old, and it used to explode. The pressure cooker is experiencing a revival of sorts, now that technology has blunted the risk involved in cooking with steam pressurized to 15 pounds per square inch. |
Chat Leftovers: That sinking feeling - Washington Post (blog)
Wednesday 23rd of May 2012 04:06:58 PM
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Chat Leftovers: That sinking feeling Washington Post (blog) Also this week, Joe Yonan's Cooking for One column explores grilling for one. And we flip through a couple of new books about pressure cooker cuisine and give you four recipes to try. Got any tips (or questions) of your own about barbecue sauce, ... |
Wild Rice, Mint and Pomegranate Salad - Washington Post
Wednesday 23rd of May 2012 04:06:58 PM
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Wild Rice, Mint and Pomegranate Salad Washington Post In a standard saucepan, wild rice would cook in as much as 50 minutes. Here we use a pressure cooker, which cuts the time roughly in half while preserving the grain's pleasantly chewy texture and nutty taste. The vibrant colors make this a ... |
Guess What's Cooking in the Garage - Popular Science
Wednesday 23rd of May 2012 04:06:58 PM
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Popular Science | Guess What's Cooking in the Garage Popular Science She reengineered a nine-inch floppy-drive motor from a computer she bought used for $5 to serve as a centrifuge for spinning vials of liquid containing bacteria. Her autoclave is a pressure cooker, and her incubator is a tailgater's fridge from Sharper ... |
Local students visit DC for cooking competition - Winston-Salem Journal
Wednesday 23rd of May 2012 04:06:58 PM
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Local students visit DC for cooking competition Winston-Salem Journal A local team of high school culinary students didn't come out on top this week at a healthy cooking competition in Washington, but they said they had a great trip and learned what it's like to whip up a meal when the pressure's on. |
Syria says sanctions have cost country $4B - CBS News
Wednesday 23rd of May 2012 04:06:58 PM
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CBS News | Syria says sanctions have cost country $4B CBS News ... levied by the United States and the European Union to put pressure on President Bashar Assad were to blame for the shortages that have left Syrians across the country standing in long lines to pay inflated prices for cooking gas and other products. |
Free Range on Food: Memorial Day grilling, pressure cooker recipes and more - Washington Post
Wednesday 23rd of May 2012 04:06:58 PM
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Free Range on Food: Memorial Day grilling, pressure cooker recipes and more Washington Post Guests: Cooking for One columnist Joe Yonan and Smoke Signals columnist Jim Shahin. Talk about the results of our Smoke Signals barbecue sauce contest, get insight on grilling vegetables and get a taste for what pressure cookers can do. |
Be Wary of Online Canning Advice, Some Could Invite Bacteria - Twin Falls Times-News
Wednesday 23rd of May 2012 04:06:58 PM
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Be Wary of Online Canning Advice, Some Could Invite Bacteria Twin Falls Times-News “Green beens must be done in a pressure canner,” Lanting said. “This is called 'processing,' and it's an important step that wasn't encouraged until the '90s.” During the 1990s, the US Department of Agriculture began testing and standardizing home ... |
Kansas inventor stirs up the kitchen gadget market - MarketWatch (press release)
Wednesday 23rd of May 2012 04:06:58 PM
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Kansas inventor stirs up the kitchen gadget market MarketWatch (press release) WELLINGTON, Kan., May 23, 2012 /PRNewswire via COMTEX/ -- Wellington, Kansas resident, Phil Wylie, has developed a unique invention that helps make cooking in the microwave more convenient. The StirMate uses the motion of the microwave's turntable to ... |
Answering the 'why' in the kitchen - Milwaukee Journal Sentinel
Wednesday 23rd of May 2012 04:06:58 PM
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Answering the 'why' in the kitchen Milwaukee Journal Sentinel There are solutions, cooking experts say. Why do cheese curds squeak? Our experts have an answer By Karen Herzog of the Journal Sentinel Cooking is part chemistry, part physics, part microbiology, part engineering and part anatomy. |
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