Every Sunday (or in this case, Wednesday), I’ll share the most interesting articles I’ve read on cooking, eating and food culture in the past week.
- A Bit About Cake Flour (And How to Make Your Own) by Sarah E Daniels at Food 52 was a particularly exciting discovery. Cake flour isn’t a thing in Australian supermarkets, but it most certainly is in American recipes. As well as explaining what the heck it is, Daniels reveals a hack for those of us not living in the USA. Give that woman a sainthood!
- How Katz’s Deli Makes Their Perfect Pastrami is a fairly straightforward feature by Serious Eats. But the comments section is a thing of beauty. A lot of people out there feel strongly about Pastrami.
- Recipe: Salvadoran Pupusas con Curtido (Masa Cakes with Cabbage Slaw). Little fried pockets of cheese in tortilla dough. These should be a part of your life.
- Recipe: Singapore Noodles from SBS. Overseas readers, you’re in for a treat. The Special Broadcasting Service (SBS) in Australia serves our many migrant communities. Over at their website they have a huge free archive of recipes written by professional cooks from every corner of the Earth. Start with this recipe for Singapore Noodles, and just keep going.
My Year at Leith’s: Presentation
- Amy Fleming at The Guardian explores Why does artistically presented food taste better? She reviews some honest-to-God scientific research on the topic, and draws very interesting conclusions.