Tagged With roasting
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.
Garlic is great in all of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also intensifies its sweetness and creates new, deeper flavours through that lovely little Maillard reaction. It's also a freaking cinch to make.
There are a lot of "correct" ways to cook vegetables but -- though I'm not a huge fan of culinary presciptivism -- I'm going to go ahead and say that roasting is the most correct. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when prepared this way, and it's super easy to execute.
Marmite is a somewhat polarising spread. (Their slogan is "Love it. Hate it.") Made from brewer's yeast, the salty paste is the British answer to Vegemite. Like Vegemite, it has an umami-packed, almost condensed-soy-sauce-like flavour that can be overwhelming in large amounts. Add just a smidge, though, and you'll boost the savoury-factor of whatever you're eating many times over.
Though I never peel apples before eating them out of hand, I sometimes find myself with a pile of peels after making a pie or tart. They could be composted, but I think I'd rather roast them to make delicious cinnamon-apple chips. (Or flavour some bourbon.)