asterisk@lemmy.world to Science of Cooking@mander.xyzEnglish · 7 months agoHow do you reduce a national dish to a powder?: the weird, secretive world of crisp flavourswww.theguardian.comexternal-linkmessage-square8fedilinkarrow-up161arrow-down10 cross-posted to: interestingshare[email protected]
arrow-up161arrow-down1external-linkHow do you reduce a national dish to a powder?: the weird, secretive world of crisp flavourswww.theguardian.comasterisk@lemmy.world to Science of Cooking@mander.xyzEnglish · 7 months agomessage-square8fedilink cross-posted to: interestingshare[email protected]
minus-squareOurTragicUniverse@kbin.sociallinkfedilinkarrow-up2·7 months agoI cook with szechuan peppercorns a fair bit already, it’s a really fun flavour. (Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it’s so intense.)
I cook with szechuan peppercorns a fair bit already, it’s a really fun flavour.
(Also really good for stopping panic attacks! The sensation of eating a szechuan peppercorn really brings you back to your body as it’s so intense.)