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jerryking : cooking   12

The Quarterback of the Kitchen? It’s Not Always the Chef - The New York Times
By Tejal Rao

April 17, 2018

You’re most likely to notice it in the abstract, if you notice it at all. The work of a good expediter is in the pacing of your dinner. It’s in the steadiness of the room. It’s in the sense that everyone in the restaurant is moving to a single, unbreakable rhythm.
cooking  management  restaurants  expediting  data_driven  commercial_kitchens 
may 2018 by jerryking
7 Myths (and Truths) About Olive Oil - WSJ
By NANCY HARMON JENKINS
Updated May 15, 2015

The only olive oil worthy of consideration is extra-virgin. Anything else, whether labeled pure, light or just plain olive oil, has been heavily refined into a pallid, flavorless substance to which a little extra-virgin oil is added for color and flavor. It’s an industrial product, made to industrial standards. If that’s all your supermarket offers, opt for one of the other oils on the shelf.

Extra-virgin olive oil should simply be the oily juice of the olive, minus the water also contained within the fruit. It may have been filtered, but it has not been refined. Because it is not standardized, extra-virgin varies enormously in aroma and flavor from bottle to bottle, producer to producer. The taste depends on many factors, from the variety of the olives pressed to their state of maturity to the speed and care with which they’ve been processed.
fats  olives  oilseeds  cooking  best_of  mens'_health  myths 
may 2015 by jerryking
Must-visit: A Downton Abbey fantasy for the 21st-century epicurean - The Globe and Mail
SHAUN PETT
NOTTINGHAMSHIRE, ENGLAND — Special to The Globe and Mail
Published Wednesday, Jan. 28 2015
artisan_hobbies_&_crafts  cooking  food  baked_goods  epicureans  gourmands 
january 2015 by jerryking
The Best Olive Oils: For Those Who Want To Buy - WSJ.com
Nov. 20, 2013 | WSJ | By Will Lyons.

Extra-virgin oil is the king of oils and is made from the first pressing of the olives. It is defined by having a lowish acidity so is ideal for drizzling over salads. Olive-oil tasters say that because of its delicate flavor it is far better to "finish" a dish with a slight drizzle than cook with it. Cooking should be reserved for virgin, which is also made from the first press but is slightly higher in acidity. Stronger flavored oils, such as those found in central Italy are best for cooked meats or pasta; I found that more delicate oils produced in Greece and Spain naturally pair with salads and fruit.
olives  oilseeds  cooking  best_of 
november 2013 by jerryking
How to roast garlic - The Globe and Mail
Globe and Mail Update
Published Tuesday, Jan. 18, 2011 10:05AM EST
Last updated Tuesday, Jan. 25, 2011 12:35PM EST
howto  garlic  roasted  recipes  cooking  food 
february 2011 by jerryking

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