Gigabiting

image via BBC News

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Fast food for slow cooks.

Have you looked around the supermarket lately? The garlic has been peeled, the pineapples have their cores removed, and the onions are already chopped. There are pre-cooked slices of bacon and shrink-wrapped potatoes— washed and poked and ready to bake.

The ease and convenience are undeniable, as is the waste: a minimally-packaged, shelf-stable food is transformed into a product that is now encased in plastic and requires refrigeration. It has lost nutrients and gained preservatives, and its price has risen exponentially. Read entire article.

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The great kitchen divide.

Cooks of the world, pick a side. Will it be the press or the knife? Do you extrude or do you mince?

The argument:

The garlic press is a one-trick pony.

No one wants a space-squandering uni-tasker in the kitchen. But a garlic press can press more than just garlic: try it to crack peppercorns, cumin and coriander seeds; press out the skinless flesh of olives, capers, anchovies, and canned chipotles; or use it to press small quantities of onion or shallot juice. Read entire article.

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Of course you should make your own ice cream.

It’s fresher than what you’ll buy, with no artificial flavors, stabilizers, or weird freezer taste. You control the ingredients: high-fat or low, dairy or not, honey-sweetened or sugar; and you can stretch your creativity with flavors and add-ins. Read entire article.

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They say that necessity is the mother of invention, but I’d cast my vote for convenience.

When it comes to convenience, it’s tough to top the microwave oven. It is entirely redundant in our kitchens. It does nothing more than duplicate cooking processes that are nearly always better-performed by other appliances, yet 95% of us have one. Read entire article.

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What are you waiting for?!

There is a stove out there that cooks faster than what you have. The heat is instantaneous and adjusts with precision. It steals a mere 2 inches of cabinet space when installed. It’s safer, cleaner, cheaper to run, and better for the environment than the gas or electric cooktop you are currently using.

We are talking about induction cooking.

A traditional cooktop gets hot so that it can heat the pan, and the pan heats the food. An induction stovetop does not get hot. There is a high-frequency electromagnet in place of a gas burner or electric heating element. Read entire article.