Free range on food seed to table, tamar adler, this week’s recipes and more. – the washington post health benefits of apple cider vinegar and honey

Welcome to today’s chat! Hope you’re enjoying our coverage this week, including tom sietsema’s visit to the new noma (which he’s been answering questions about on his own chat today; alex van buren’s look at tamar adler and the role of "quiet" female cooks/writers; molly mcnearney’s hilarious piece about husband jimmy kimmel’s annoying pancake-making; and sam fromartz on dan barber’s new seed-to-table initiative. Over at voraciously, we featured bonnie’s odes to dutch babies and a no-cleanup chicken/veg parcels dinner; becky’s take on an every-night, anything-goes frittata; and LOTS more how-to guides, trending pieces, quick recipes and collections to inspire you.

We’ll have a giveaway cookbook, as usual: in keeping with our voraciously focus on basic techniques and simple recipes, we’ll have jennifer clair’s "six basic cooking techniques" for our favorite chatter today.Cold oven


For you postpoints members, here’s today’s code: FR1169 . Remember, you’ll record and enter it at the postpoints site under claim my points to earn points. The code expires at midnight, so be sure to enter the code by 11:59 p.M. On wednesday to get credit for participating.

Hmm, how sweet is it? Is it more like sweet midori liqueur or more like a true schnapps/brandy? A lot of the american "schnapps" are really liqueurs, whereas the european varieties tend to be drier. Depending on the answer … And assuming it’s more likely to be the liqueur, I really like how the flavor of honeydew pairs with mezcal and lime. If you get the balance right, it could make for a nice margarita variation — try using this spec, subbing the melon schnapps for the cointreau, and adjust as needed.

Afraid the bob’s red mill brand is exactly what I used and was disappointed in, when I tested the recipe you’re referring to!Cold oven we should also clarify: medium or coarse-ground cornmeal, whether or not it’s labeled polenta, is what you’re looking for. See the serious eats article/recipe that inspired me for more information. As for soaking making the polenta bitter, I haven’t found that to be the case. (the serious eats folks offer an alternative to soaking that you should check out if you don’t wanna soak.)

I was interested to read the knife skills article because I’ve always been kind of fuzzy on what exactly is a knife skill. I just assumed it was being able to chop really, really fast while keeping the pieces in uniform sizes or slices. My husband is not a cook and doesn’t enjoy it but he watches cooking shows and is always telling me to do the claw thing. It’s really awkward for me and I’m afraid I’ll chop my knuckles. I’m going to show him your article and maybe he’ll back off. I did buy some of those cut-proof gloves but always forget to wear them.Cold oven

Store freshly peeled ginger submerged in spirits. Just place the freshly peeled ginger in a jar or sealable container and submerge them a spirit or acidic liquid. The most commonly used liquids are: vodka, dry sherry, sake, rice wine, rice vinegar, and fresh lime juice. Vodka and sherry are the most popularly used spirits, and vodka has been shown to have the longest-lasting results while altering the flavor of the ginger the least. Though this is a solid storage method, be aware that the liquid will change the flavor of the ginger a bit — or a lot.

I think I would have rolled my eyes at if I haven’t made the pilgrimage to blue hill at stone barns (twice in fact). Watching the chef’s table made me curious about dan barber, so we splurged on a trip to try it out. It was really a stunning meal that went beyond just the food and made us think about the whole agricultural chain, not to mention the way they treat vegetables as stars on par with meat.Cold oven in any event, thanks for the article about row 7 seed and its motivations/plans (plus last year’s divine dan barber scrambled eggs recipe too!). My yard isn’t the greatest place due to clay, bugs, and insane squirrels, but I love the idea and supported it by getting some seed to try. We’ll see how humans go in the battle against the critters with these! P.S. The third plate is great, but I do wish chef dan would write a cookbook.

I’m sorry you had such challenges with the lemon bundt. The batter filled my pan to the rim, rose up and then settled down to precisely fit. Was that your experience? As to the cake being heavy, I agree, it’s a dense, moist and lemony sponge-y cake. I was surprised the first time I made it to realize it weighs quite a lot! That fluffy batter, a combination of the buttermilk and baking powder, is what keeps the cake airy, and unless overworked in the last stage, when the flour is added, the cake should have been shot through with tiny air holes.Flavor ginger did you start in the cold oven? Because when I baked the cake in a preheated oven, it was more dense than when I started in a cold oven. I hope you’ll try the cake again.

I understand vejibags have been around for at least a couple of years. Could I please get feedback from actual users? Are they really as useful as the ads say? Because of high price and shipping costs couldn’t I make one myself or simply wrap veggies in a piece of cloth, provided I find appropriate fabric? Perhaps wrongly, but I’ve always thought that moisture should be kept out of the refrigerators, that is why we store food in tightly closed containers or tightly wrapped in plastic or foil. If moisture is K why not wrap my celery in wet paper towels? Speaking of celery, a while back becky krystal advised to wrap celery in heavy duty foil and keep parsley in a jar filled with water and covered with a plastic bag. I’ve been doing that ever since.Cold oven works great. Thank you, becky. Asking about vejibags because of swisschard, kale, and greens I buy in asian grocery stores.

Hi – I have not used dairy milk as a beverage in about 15 years, and have passed through the all the vegan milk trends since then (first soy, then almond, now all-the-other-nuts-and-legumes.) with sooo many options now, do you have any recommendations for standout products (unsweetened) that taste great, are nutritious, and are responsibly produced? With so much conflicting literature about whether soy milk is detrimental to health, and almond milk being bad for the environment, and whatever else seems to be the health headline of the moment, those last 2 criteria are confusing to meet. (PS I read maura’s article from the fall about pea milk and found that intriguing, thanks for that story!)

Funny, I have one of their cookbooks in my lap now and it has a bit about rimmed baking sheets being OK as long as they are heavy duty, light-colored matte, with handles on the short sides.Cold oven

I prefer rimmed sheets because those feel more stable for me and I would think you get more even cooking because the rim is on all sides as opposed to one or two.

I would say whatever you like in this instance is right! Might lead to slight variation in baking times but you seem like a fairly informed, experienced cook who can handle that.

My sharp knife problem is solved! I would bring home the newly sharpened knife from the hardware store, only to dull it on side when honing in double quick time. Try as I might – I cannot get the angle right. I even had a knife skills class instructor hold my hand and guide me through the motion. I asked my husband to get me a combo knife sharpener and honer. It had well deserved great reviews and made all the difference. I can now hone and sharpen at home. It’s this one, by the way – and not even very expensive.