By Amanda Rose | Recipes
You crack them open and, lo and behold, they are salty on the inside of the shell. How do they do that? Shelled peanuts get soaked in a salt water solution (brine) under pressure. The pressure pulls the brine inside the shell. The nuts are then roasted to both cook and dehydrate them. Enterprising companies […]
Continue readingBy Amanda Rose | Data Bites , Tidbits
One controversial research question in the food science literature is whether organic produce has more nutritional value than conventionally-produced crops. A study out of Stanford made it to the Big Show this week — the New York Times covered its findings which suggest there is no difference in nutritional value. It did find some difference […]
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By Jeanie Rose | Nuts and Seeds
For several years I have encountered a bright flavor in Middle Eastern food — in fattoush salad and in various breads at the Syrian grocery store. The oregano, thyme, and sesame seeds were recognizable but there was a distinct ingredient I had trouble placing. The ingredient turned out to be sumac in a spice mix […]
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