Cold- and hot-brew coffee

Using chemistry to unlock the difference between cold- and hot-brew coffee
April 2, 2020
American Chemical Society

Cold brew may be the hottest trend in coffee-making, but not much is known about how this process alters the chemical characteristics of the beverage. Now, scientists report that the content of potentially health-promoting antioxidants in coffee brewed without heat can differ significantly from a cup of joe prepared the traditional way, particularly for dark roasts.

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Roasted sweet potatoes

The Food Lab: The Best Roasted Sweet Potatoes
2010
J. Kenji López-Alt
http://www.seriouseats.com/2010/11/the-best-roasted-sweet-potatoes-thanksgiving-sides-the-food-lab.html

a 350°F (180°C) oven and baked until tender

to make the most of this effect, you’ve really only got to cook them in a temperature-controlled water bath at 150°F (66°C) for one hour before baking

The par-cooked potatoes were significantly sweeter and more flavorful than the plain roasted potatoes, which were starchy and bland.

Quinoa (How to toast quinoa)

How to toast quinoa
http://ancientharvest.com/how-to-properly-toast-quinoa

thoroughly rinse your quinoa to rid it of its natural coating of saponins, which is known to leave a soapy, bitter taste.

  • Heat a big, heavy sauté pan on medium low.
  • Add (or leave) some water to the quinoa so that it is moist, and put a cup of the wet quinoa into the heated pan. (Make sure not to over-crowd.)
  • Using a wire whisk, quickly stir the quinoa around in the pan as it begins to toast.
  • Once the water is absorbed and the quinoa begins to pop, you will know that it is drying out.
    Keep whisking until the grains of quinoa start to brown.
    It will transform before your eyes and begin to smell nutty – and that’s when you know that your quinoa is toasted.