Tips and recipes to help you master dry-heat cooking techniques
By The Washington Post
By Becky Krystal
In the oven and grill heat makes its way through the air and via direct waves of energy. These dry settings often make for crisp, browned food. Here s what to know and how to improve your skills.
Roasting
Technically speaking, this process is baking. But in terms of options for putting dinner on the table and to avoid the implication that I m talking about baked goods and sweets, I m going to lean on the term and concept of roasting.
As Harold McGee explains in “On Food and Cooking”, this strategy combines two heating methods. The first is radiation, which is the transfer of heat in “waves of pure energy”. In other words, the food does not need to be in direct contact with the heat source. The other is convection, in which air is the medium that transfers heat to the food.
COVID loss of taste and smell: How symptoms changed lives waynepost.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from waynepost.com Daily Mail and Mail on Sunday newspapers.
Christine Nunn knew something was terribly wrong.
There she stood, on a sidewalk with her dog on a leash, frantically sniffing a poop bag. I tried so hard to smell it, but got nothing, said Nunn of Fair Lawn. Nunn was aware what this likely meant: she had caught COVID-19.
She ran home and grabbed the coffee beans she keeps in her freezer and inhaled deeply again and again. No earthy aroma, no herbaceous scent, no smell whatsoever.
She dashed to her bathroom and stuck her nose into a container of Vic s VapoRub, a topical cough-suppressant ointment known well for its strong menthol odor. She may as well have been sniffing water. I got zero, Nunn said.
COVID loss of taste and smell: How symptoms changed lives uticaod.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from uticaod.com Daily Mail and Mail on Sunday newspapers.