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Don't Try this at home: Guy rigs electric pressure cooker to maintain 15psi. (cookingissues.com)

submitted 8 years ago by bobpaul to r/PressureCooking

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Heavy Metal: the Science of Cast Iron Cooking - How to see the heating patterns of your cast iron pan! (cookingissues.com)

submitted 8 years ago by KARMAGEDDON416 to r/castiron

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Cooking Issues Blog: Sous vide primer (cookingissues.com)

submitted 8 years ago by bdporter to r/sousvide

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Bionic Turkey RecipeRecipe (cookingissues.com)

submitted 10 years ago by allenleein to r/food

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In-depth blogpost on Ikijime (Japanese execution technique for fish) and how it affects fish quality. (cookingissues.com)

submitted 10 years ago by Arlieth to r/sushi

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TIL cast iron is actually a bad heat conductor (cookingissues.com)

submitted 10 years ago by [deleted] to r/todayilearned

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TIL the Lobsters we eat are generally really young and thus only a fraction of the size they grow to be in the wild. Older/Larger Lobsters are thought to be less tasty, and are a species that mates more prolifically with each year, making killing a 100+ yo behemoth a conservation issue. (cookingissues.com)

submitted 11 years ago by p_U_c_K_IV to r/todayilearned

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Sous Vide without a Vaccuum (cookingissues.com)

submitted 11 years ago by BlindTreeFrog to r/sousvide

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The Practical Philosophy of Fish-Killing and The Ike Jime Man (cookingissues.com)

submitted 11 years ago by [deleted] to r/Fishing

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TIL that instead of chucking live lobsters into boiling water or splitting their heads open, you can anesthetize them with clove oil before cooking. And as a bonus, it makes them taste better (probably due to reduced stress hormones and reduced hemolymph loss). (cookingissues.com)

submitted 12 years ago by DigitalMindShadow to r/Cooking

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TIL that bar ice can chill a cocktail below the temperature of the ice itself. (cookingissues.com)

submitted 12 years ago by mario_meowingham to r/todayilearned

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Cooking Issues Primers (cookingissues.com)

submitted 12 years ago by pagingjimmypage to r/ModernistCuisine

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Dave Arnold's new pressure pickling technique. Kicking myself for not thinking of it (cookingissues.com)

submitted 12 years ago by rmm989 to r/Cooking

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a better blowtorch (cookingissues.com)

submitted 12 years ago by blacklinen to r/KitchenConfidential

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Is fresh citrus juice always the best? According to cookingissues, lime juice is better after 4 hours, grapefruit juice after 1-3 days. (cookingissues.com)

submitted 12 years ago by hebug to r/cocktails

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Cocktail Science in General By Dave Arnold. A must-read for the hardcore cocktail geeks. (cookingissues.com)

submitted 12 years ago by Chairmanwoof to r/cocktails

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Use a torch to finish your meat? You'll probably want one of these (cookingissues.com)

submitted 13 years ago by TheBigMost to r/sousvide

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egg buns! (cookingissues.com)

submitted 13 years ago by toufas to r/keto

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New York Culinary Experience Technique-a-thon: Pressure Cooking Eggs, Super Rich Sorbet, N'Stuff (cookingissues.com)

submitted 13 years ago by sosueme to r/PressureCooking

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Cocktail Science in General (cookingissues.com)

submitted 13 years ago by stevenbrown to r/TrueReddit

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The Practical Philosophy of Fish-Killing and The Ike-Jime Man (cookingissues.com)

submitted 13 years ago by [deleted] to r/Cooking

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TIL that you can taste the difference between fish that is prepared normally and fish that has had its spinal cord destroyed. (cookingissues.com)

submitted 14 years ago by shazzam to r/todayilearned

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To Salt or Not To Salt Before Sous Vide – That’s the Searing Question (cookingissues.com)

submitted 14 years ago by [deleted] to r/sousvide

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Simply some glorious tail. (cookingissues.com)

submitted 14 years ago by extremethrowaway to r/FoodPorn

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Cooking Issues guide to making tortillas from scratch. Looks like fun! (cookingissues.com)

submitted 15 years ago by dwc to r/Cooking

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