Eat Well

From the Editor

If you read the scientific and medical journals regularly you come across some stuff that’s interesting and, occasionally, a little disturbing.

Recently, a fluids mechanics professor became interested in the physics of cooking, specifically the physics of wok cooking.

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Altro da Eat Well

Eat Well1 min lettiFood & Wine
Stoney Creek
Recipe / Stoney Creek Serves: 4–8 2 well-ripened bananas60g butter90g brown sugar2 eggs2 tbsp warm milk100g Stoney Creek Flaxseed Flour60g self-raising flour1 tsp ground cinnamon⅓ cup crushed almondsExtra cinnamon, to dustWhole almonds, to decora
Eat Well7 min letti
Cooking With Miso
Miso is made in a few different varieties. White miso is a lighter version and is sometimes referred to as light miso, and is often sweeter and has a shorter fermentation time. Serves: 2 500g firm tofu, cut into bite-sized cubes1 head broccoli,
Eat Well5 min letti
Capsicum (Capsicum annuum)
Capsicums are part of the nightshade family and are from the same species that produces cayenne or chilli peppers. Technically, although we use them as a vegetable, capsicums are actually a fruit, and they are believed to have originated in South Ame