Water: refreshing. Lemons: also refreshing. Combine the two, and you get a drinkable liquid with sprightly flavour. That is all you get. Not a detox elixir, not a metabolism booster. Let me repeat: when you add lemons to water, you just get lemon water. (And if you also add sugar, you get lemonade.)
Tagged With lemons
Hello friends, and welcome back to Will It Sous Vide?, the column where I make thing with my immersion circulator. Today we're taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.
Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.
One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.
If you've watched any appreciable number of cooking shows, you've most likely been instructed by some famous chef to "finish" your dish with a drizzle of oil, a sprinkling of salt, or some freshly chopped herbs. "Finishing" a dish, which is quite different than polishing one off, simply means adding those extra flourishes to help the food shine and become its best self.
Welcome to this week's edition of Will It Sous Vide?, the weekly column where I usually make whatever you want me to with my immersion circulator. I spent the earlier part of this week working on a super secret and exciting sous vide project, so I decided to try a quick and easy experiment for this week's column, and see if I could whip up a sweet and sour condiment that usually takes several weeks to make.