Wednesday Links: Heavy Pans, Great Techniques, and the new Escoffier

17th Feb 2010


[Photo from Cooking Issues ]

Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!

Heavy Metal: The Science of Cast Iron
Finally, someone sees through the false information that cast iron is a great conductor of heat. It's just the opposite, which is why we love it: it responds slowly to temperature change and therefore stays hot like no other cookware.

Grant Achatz Recalls His Career-Shaping Stage at El Bulli
Alinea's chef doesn't just know how to cook--he can write, too. An account of inspirational first meal at El Bulli and an argument that "Ferran Adrià is the modern Escoffier."

Technique of the Week
An already-popular new column from Serious Eats investigates cooking techniques in slideshow format, like how to caramelize onions or make clarified butter. Stuffed with demystifying details.

The Hungry Metropolis
Does L.A. have the best food scene in the country because it has the worst urban design?


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