2 posts total
A practical guide to the saturated/unsaturated ratio, smoke point, and oxidation behavior of the oils used in the kitchen. An oil-selection map for searing, frying, salad, and the oven.
Table salt, rock salt, sea salt, Maldon, Himalayan… Salt actually has one chemistry, but each kind belongs in a different place. A practical guide on the iodine question, measurement inconsistency, and timing.