This is super interesting and super amazing to know about. I'm from latin america and even I have never thought about that our base food is boiled (I mean, rice and bean) I just knew they were actually good foods... love this sm and am very excited for the next essays about it!!
When you say the west are you talking about the USA ? Because I’m very confused about your statements and research. It’s like Americans are discovering broth. When you say “Even Europe, before its modern culinary identity crystallized, was a stew-and-pottage culture for most of its history. The medieval European peasant diet revolved around slow-cooked pots of grain, legumes, and whatever meat was available, simmered in water over hearth fires” do you realize this statement has no historical back up what so ever ? Because … this is still the normal diet. I’m Spanish and I live in France and have traveled through most of “western” Europe. Broths, steams, broils and braised food is the BASE food of most of the countries and mostly the Mediterranean and Atlantic coastlines. I’m so tired of ethnocentric articles ! You are the exception ! Not the norm. De verdad que cansancio los gringos.
I mostly use water based cooking, but I tend to cook my meals dry - the water has been absorbed or evaporated by the time cooking is done. I'm wondering how this affects AGE and the nutritional content.
This was so interesting and informative. But I have to ask, did you use ChatGPT to write this? It sounded a lot like AI at times but it might just be a coincidence of course.
Not denying the health benefits of water cooking. But I’d suggest a lot of the negative health outcomes associated with frying is due to what it’s being fried in. The 1950’s may have seen the rise in bbq culture but it also saw the widespread introduction of seed oils.
Is the 212°F ceiling the original kitchen safety feature? Water simply refuses to let the pot get any hotter, which is more restraint than I have ever shown a frying pan. The pottery part is what I did not know: twenty thousand years ago someone made a vessel that could hold liquid over a fire, and suddenly beans stopped being a hazard and became dinner. I had always filed boiling under "what you do to pasta once you have given up", so it is nice to see it promoted.
This is so deeply resonant. And a very well written and informative piece. I am moved to change how we prepare foods in my household, and excited to learn more through this series. Thank you so much. 🙏🏼✨
This is super interesting and super amazing to know about. I'm from latin america and even I have never thought about that our base food is boiled (I mean, rice and bean) I just knew they were actually good foods... love this sm and am very excited for the next essays about it!!
This is so interesting and makes me want to start implementing water based cooking!
Wow. I never cared to know what an AGE was before but this feels right. I'm so excited for the series!
When you say the west are you talking about the USA ? Because I’m very confused about your statements and research. It’s like Americans are discovering broth. When you say “Even Europe, before its modern culinary identity crystallized, was a stew-and-pottage culture for most of its history. The medieval European peasant diet revolved around slow-cooked pots of grain, legumes, and whatever meat was available, simmered in water over hearth fires” do you realize this statement has no historical back up what so ever ? Because … this is still the normal diet. I’m Spanish and I live in France and have traveled through most of “western” Europe. Broths, steams, broils and braised food is the BASE food of most of the countries and mostly the Mediterranean and Atlantic coastlines. I’m so tired of ethnocentric articles ! You are the exception ! Not the norm. De verdad que cansancio los gringos.
I mostly use water based cooking, but I tend to cook my meals dry - the water has been absorbed or evaporated by the time cooking is done. I'm wondering how this affects AGE and the nutritional content.
This was so interesting and informative. But I have to ask, did you use ChatGPT to write this? It sounded a lot like AI at times but it might just be a coincidence of course.
I thought so too - it's the short sentences where usually there would be commas and paragraphs.
I’ve never even thought about this, and it makes SO much sense. Especially the hydration piece. Thanks for teaching this!
Not denying the health benefits of water cooking. But I’d suggest a lot of the negative health outcomes associated with frying is due to what it’s being fried in. The 1950’s may have seen the rise in bbq culture but it also saw the widespread introduction of seed oils.
Super interesting! Now to change how I cook many meals. 🙏🏽
Is the 212°F ceiling the original kitchen safety feature? Water simply refuses to let the pot get any hotter, which is more restraint than I have ever shown a frying pan. The pottery part is what I did not know: twenty thousand years ago someone made a vessel that could hold liquid over a fire, and suddenly beans stopped being a hazard and became dinner. I had always filed boiling under "what you do to pasta once you have given up", so it is nice to see it promoted.
This was such an interesting and educational piece to read! I love your tone and how you deliver the information- informative and interesting!!!!
This is so deeply resonant. And a very well written and informative piece. I am moved to change how we prepare foods in my household, and excited to learn more through this series. Thank you so much. 🙏🏼✨
As water lovers, we love a good water based meal plan.
Spot on. When we hear that meat consumption’s associated with all this disease, it’s rarely packaged with nuance regarding preparation.
Not to say there’s no place for a grill(reverse sear on a primal cut is 🔥) but Low and slow is def the way to go.
Super interesting thanks