My adult son has always been cooking averse. Kitchen challenged. He would grill when weather permitted, but otherwise he ate food that came in packages. His culinary interest ranged from heating something in the microwave to heating something in the oven. When he discovered that frozen vegetables come in microwaveable steamer bags, his stove top became obsolete.
Then he discovered modern kitchen technology. He is now the proud owner of a sous vide machine and vacuum sealer (explanation coming), an air fryer (self-explanatory) and a pressure cooker (see “Top Chef” and other Food Network shows). Each contraption comes with its own recipes, manuals and propaganda.
Every day now I hear about the wonders of these amazing machines. I also hear about the equally amazing culinary wonders they create. Each gadget has its own strengths and weaknesses and you have to learn what works well in each one.
For example, the…
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