Agar-Agar: The Seaweed That Set the Table
From a Japanese innkeeper's accident to European kitchens and bacteriology labs — the long.
#Cooking-techniques
8 articles
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Ingredient Guides -
Cooking Techniques How to Render Fat at Home: Lard, Tallow, and Schmaltz
Rendering animal fat at home takes two hours and basic equipment. Here is how to do it correctly, what the science says, and why it is worth doing.
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Cooking Techniques How to Braise Tough Cuts: The Science Behind Slow Cooking
Braising turns the cheapest cuts into the most flavorful meals. The science of collagen, the right temperature, and the technique that gets it right every time.
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Cooking Techniques Braising Is Not Slow Cooking. Here Is the Difference.
Braising is a precise two-phase technique. Confusing it with slow cooking produces different results. Old recipes knew exactly what they were doing.
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Cooking Techniques The Stock Pot: Why Old Kitchens Kept One Going All Week
A stock pot running all week was not a wellness trend. It was kitchen economy — extracting every gram of flavor from what most people now throw away.
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Cooking Techniques Collagen in the Kitchen: What Old Cooks Knew Without the Science
Old recipes chose the right cuts and temperatures before food science explained why. The answer is collagen — and what heat does to it.
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Food History & Culture Why Old Cookbooks Still Matter Today
Early 20th-century cookbooks were practical manuals shaped by scarcity and ingenuity — and the techniques they documented still hold up in modern kitchens.
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Cooking Techniques Why Every Old Recipe Starts With Onion in Fat
Almost every old savory recipe begins the same way: onion, cooked in fat, before anything else. This is not habit or tradition. It is chemistry — and it works.