"The Food Lab: The Best Guacamole (and the Science of Avocados)" by J. Kenji López-Alt
Published on Serious Eats, January 17, 2012
Eric
Thursday, October 25, 2012
Longread #181 -- Holy Guacamole! -- 10/25/12
I'm changing the pace on the blog a bit today. This is obviously a very different subject matter and style than other things that I've posted, but I still think it qualifies as a truly interesting longread. As "foodie" culture in the U.S. has exploded, so too has an interest in the science of food. One of my favorite sources for this kind of information is a blog called Serious Eats that runs a feature called the "Food Lab." This series goes in-depth in identifying optimal cooking techniques and explaining the science behind them. After eating some awesome guacamole last night made using this recipe (thanks, Lucy!), I thought I'd share the background article.
"The Food Lab: The Best Guacamole (and the Science of Avocados)" by J. Kenji López-Alt
"The Food Lab: The Best Guacamole (and the Science of Avocados)" by J. Kenji López-Alt
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When you shared this article with me the first time we made guac together, I was amazed at how well the whisk worked to get that perfect texture of semi-smooth, semi-chunk.
ReplyDeleteIt is freeing when a writer, who focuses solely on food, says simple is better! Although the guac was really good last night with all the bells and whistles...I still liked that first batch we made of the 'best basic guacamole' best:)
It made me think about traveling in Peru. The best food I ate was the simplest: fresh avocado with salt and a bit of lime squeezed on top, fresh corn mixed with avocado and tomato, roasted yams with salt, etc.