I second phatch on the three theories of why its called a Dutch oven. The most definitive book on the subject is "Dutch Ovens Chronicled" which is a well-researched book on Dutch oven use in the U.S. published by the...
I do much the same. However, I mix the dough by hand.
Put the flour in a pile on the board. Make a well in the middle and add eggs and other liquids. Using the fingertips of one hand, mix up the eggs and gradually expand outward to...
If you read On Food And Cooking, it will confirm that virtually no plant we eat hasn't been extensively modified (by definition through manipulation of plant genetics) by humans for a very, very long time.
So, instead of "raising the smoking point" of the butter, is it just that the olive oil dilutes out the browning of the milk solids, so that the combined fat doesn't appear to be burnt?
I understand that "bad" bacteria, those that cause disease in humans, cannot thrive in the acidic environments created by many "good" bacteria, such as those that have colonized my sourdough starter.
However, why...
Some say that all of the alcohol in wine, beer or spirits added to food "cooks out." Others say that it doesn't. Also, I understand that there is a certain natural level of alcohol in many foods.
How much alcohol remains...
Have non contact thermometers changed your approach to cooking?
They sure are fun to play with and I find them convenient for assessing surface temperatures of griddles and heating liquids. Many, however, only use them for food...
