Raw food, fresh deal

Originally appeared in the July 22, 2010 edition of the Southside Times

To fully savor the profiles of fresh ingredients, it’s often important to employ labor-intensive techniques to highlight textures and flavors.  But now and again, allowing ingredients to stand alone in their raw state is preferable.

For this installment, I’m not “cooking” in the conventional sense—cooking as in the application of heat to transform an item’s molecular structure and appearance.  This time the cooking’s done by way of a chemical reaction.  Read more after the jump: (more…)

Published in: on July 23, 2010 at 1:05 am  Leave a Comment