Reference

2020-11-28

I love cooking but the terminology seems very fluid to me until I hear chefs talking to each other about how they prepare an ingredient in a way that sounds so specific. It turns out these words do have distinct meanings that I struggle to hold in my head.

A very awkward Frenglish word. Means frying ingredients in not very much oil but over a relatively high heat.

A larger ingredient like a meat is cooked over a very high heat just to brown the surface. The process that makes things go brown is called the Maillard reaction. Usually things are seared and then cooked over a lower heat to get the middle.

Pubs in London with outdoor heaters

2020-10-28

I was forwarded a PDF that began life as a Google Doc, before it was overwhelmed by demand. Crowd-sourced, guerrilla resources often spring up like this in times of difficulty. Perhaps I should be less surprised at how quickly Londoners have acted to work out where to get a pint without exposing yourself to the virus or the freezing cold.

PDFs are notoriusly inconvenient to quickly reference, so I’m mirroring here. Text presented as found, below.