The Delightful History of the Turkish Güveç
Just as tagine may refer to both a specific Moroccan cooking vessel and the type of food prepared in it, so the Turkish word güveç describes a pot and also a dish. The famous güveç pot of Turkey has dozens of different names in Balkan countries, but whatever they call it, they are talking about the…
The Laws of Thermo-Culinary Dynamics
When thinking about how pots made from clay or metal differ, it’s helpful to begin with their differing capacities for conducting heat. it is therefore worth considering these two data points: Clay conducts heat at a rate of .15 to 1.8 watts for each meter of thickness in the material; iron conducts heat at a…
The Magic of the French Daubière
Bulbous pots are ideal for cooking all sorts of meats, for turning tough cuts buttery soft. The French daubière, instantly recognizable by its tall, potbellied shape and distinctive lid, is designed so that the ingredients can be packed inside with only a small amount of liquid and then set over low heat to braise. The…
Beans: To Soak or Salt, That Is the Question
It’s long been thought that soaking minimizes the chance of gas, but that’s now been debunked. So why do I still soak beans? Because it gives me better control over the dish. Having already been softened and expanded (by roughly 300 percent), soaked beans readily accept flavorings during cooking. (Steve Sando of Rancho Gordo Beans adds…
