Go Back
Print this page
Search
institute for oleic research
food + cooking
Minutes of the Institute for Oleic Research, Part 4: Up-to-the-Minute Oils
Which oil is fit for frying and which falls flat? The Institute investigates a wide range of specialty oils.
Robert Sietsema
09.26.08
Keywords
robert sietsema
,
institute for oleic research
,
ingredients
food + cooking
Minutes of the Institute for Oleic Research, Part 3: Buttermilk Dressing
Spring’s harbingers of summer come via a number of natural occurrences, but for me, it comes in the form of a salad dressing.
Robert Sietsema
05.22.08
Keywords
robert sietsema
,
institute for oleic research
,
cooking + technique
,
salad
,
dressing
food + cooking
Minutes of the Institute for Oleic Research, Part 2: Guanciale
My favorite of these new offerings of cured pork is guanciale—flesh from the jaw and check of the hog, with a flavor like porky pumpkin pie.
Robert Sietsema
11.19.07
Keywords
ingredients
,
meat
,
pork
,
robert sietsema
,
institute for oleic research
food + cooking
Minutes of the Institute for Oleic Research: Palm Oil
The question has long dogged me: What to do with palm oil, apart from using it in Brazilian and West African cooking?
Robert Sietsema
10.19.07
Keywords
ingredients
,
produce
,
vegetarian
,
robert sietsema
,
institute for oleic research