Cooking a large piece of beef or pork using the sous vide method yields a perfectly cooked roast that can be sliced into steaks, said chef Grant Crilly, who worked on Nathan Myhrvold's book "Modernist Cuisine." Once cut, the portions can be used in recipes or frozen to be used later, said Crilly, a founder of sous vide company ChefSteps.
Data indicate that 44% of 184 cilantro samples analyzed by the USDA contained residues of at least one unapproved pesticide, compared with about 5% in spinach and 2% in apples. Researchers said growers might have confused pesticides approved for cilantro with those for flat-leaf parsley.
Sweetgreen, a Washington, D.C.-based three-store chain of salad and frozen-yogurt stores, has taken an eco-friendly approach to doing business that's a hit with customers. Averaging about 200 sales per hour at lunchtime, the company says guests also are attracted to the chain's focus on buying local and organic ingredients. Sweetgreen plans to expand by five stores this year.
Michelin-starred chef Harald Wohlfahrt has been tapped to make food for astronauts in the International Space Station. The astronauts will dine on dishes including braised veal cheeks with wild mushrooms, which will contain more seasonings than dishes on Earth because being in space dulls a person's sense of taste.
The fermented fish paste known as Prahok has a strong fishy taste and equally strong aroma. The season to catch the small fish that is the main ingredient is just a couple of weeks long, so for a period of time, cities in Cambodia smell as the fermenting takes place.