Top | Newsletter 2009

Culinate Newsletter July 22 09

(mailing, James Berry)

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 h1. Dear readers,
 Last week's [/articles/features/HankandMatthewchat?utmsource=NL20090722&utmmedium=email&utmcontent=Hank-Matthew&utmcampaign=Experiments "live chat"] with Matthew Amster-Burton and Hank Sawtelle about science in the kitchen was a kick; we covered everything from sous vide at home (there's an explanation in the transcript if you're not familiar), to homemade fish sauce, to baked eggs. As anyone who cooks knows, the kitchen is an excellent lab — and you get to eat your experiments. Usually, that's a good thing.

 But sometimes you don't want to experiment — when you're in a hurry, say, or when you've splurged on an ingredient. This week, Hank sets a reader — and all of the rest of us — on a path to success with [/columns/askhank/howtochooseandsearscallops?utmsource=NL20090722&utmmedium=email&utmcontent=SearScallops&utmcampaign=Experiments scallops.] His first bit of advice — about what type of scallops to buy — will help you before you even get to the kitchen. 
 Kim Carlson
 Editorial Director

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story1text: "Beverage leverage:  What to drink when it's too hot to think."
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story2text: "Rocky Fords are Colorado's prized melons. Deborah Madison calls them 'everything you'd want in a melon.'"

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recipe1text: "Mascarpone is the secret, creamy ingredient in this recipe from 'Rustic Fruit Desserts.'"
recipe2id: 4216
recipe2text: "Tom Douglas' easy-to-prepare eggplant is a flavorful grilled option for vegetarian dining."

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