Mindblown: a blog about philosophy.

This is a description of a cooking method called “pressure blanching.” It involves placing food in a pressure saucepan with a small amount of water and the vent open. The food is then blanched in the pressure saucepan, which requires about one and a half times longer than blanching in boiling water. This method is…

This is a description of a cooking method called “baking in a water bath.” It involves cooking food in an oven over a container of hot water. This technique is often used for delicate dishes such as custards, cheesecakes, and other desserts that require gentle and even heat distribution to avoid cracking or curdling. The…

This is a description of a type of apple that is recommended for baking, as well as for eating raw and for general cooking. It has a red and yellow appearance. In the West and Southwest, it is in season from November to April.  

This is a description of a type of apple that is typically used for cooking. It is in season from December to May.  

This is a description of a tropical American fruit that is about the size of an apple. It is known for its almost cloying richness and sweetness. When cut across the middle, the fruit shows the distinct outline of a star.  

This is a description of a type of seafood called squid. Squid is an elongated, ten-armed relative of the octopus and is usually quite small when used for food. In Italian and Spanish cuisine, it is often cooked in its own ink. However, other cooks prefer to cut up the tentacles, dip them in batter,…

This is a description of a young pigeon that is typically commercially raised and is four to five weeks old. It weighs between twelve to fourteen ounces. Sometimes, young chickens are also referred to as “squab chickens.” A fledgling pigeon, not exceeding the tender age of four weeks, emerges as a squab in the realm…

This is a description of a type of sugar syrup that has been boiled until it reaches a stage where it can form a long thread. The syrup is then drawn out into thin threads, which can be colored to add visual interest.  

This is a description of an Italian dessert called “spumoni.” It is made by molding layers of custard containing chopped almonds and an inner filling made from heavy cream, sugar, maraschino cherries, and candied orange peel. Special spumoni molds are available for making this dessert, but a jello mold can also be used.