Potato ricer vs masher for fluffiness is the ultimate kitchen debate, but the answer is clear: the potato ricer wins hands down. To understand how to achieve that cloud-like texture, you must know that a ricer gently extrudes the potato through small holes, incorporating air and preserving the starch cells. A masher, conversely, crushes the…
The Sizzle of Ancient Minerals There is a specific, violent hiss that occurs when a cold scallop hits a surface heated to 500°F. It is usually the sound of a cast-iron skillet, but today, we are talking about something far more interesting. Imagine that hiss accompanied by the subtle aroma of an ancient seabed, releasing…
The Sizzle of Ancient Minerals Imagine the sound of a thick-cut ribeye hitting a surface heated to 500 degrees Fahrenheit—a violent, appetizing hiss that instantly fills the kitchen with the aroma of rendered fat and toasted spices. But this isn’t cast iron. It is a slab of pink crystal mined from the earth, radiating a…