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News.com.au
17-07-2025
- Health
- News.com.au
Dr Karl's 'chemical' (but delicious) spag bol technique
It was the start of just another day in the office: morning coffee run, showing everyone my outfit for the day, checking emails… oh and Australian science legend Dr Karl was in the house (wearing a fabulous and very on-brand Periodic Table shirt BTW)! We were lucky enough to talk to Dr Karl about all things food and science – exciting stuff for us food nerds! He enlightened us to the knowledge that his signature dish is spaghetti bolognese (great choice) and even gave us a sciency secret to the perfect spag bol. So what's his secret? The 'Maillard' reaction. What is the Maillard reaction? The Maillard reaction is a chemical reaction in food that occurs when a reducing sugar (eg. glucose, lactose or fructose) reacts with an amino acid (the building blocks of protein) through heat. The sugars and proteins are transformed into new flavours, aromas and colours – particularly that golden brown goodness we're all drawn towards. Every time you cook sear meat, make toast or bake afternoon tea, you use the Maillard reaction (feel free to put food scientist on your resume). While the Maillard reaction and caramelisation often overlap in cooking, they are different chemical reactions. Caramelisation is the pyrolysis of sugar, basically the decomposition of sugar through heat. You can see the magic right here in our easy vanilla butter cake recipe: How Dr Karl uses the Maillard reaction in cooking When Dr Karl makes his signature spag bol, he fries the mince in batches until it undergoes the Maillard reaction. He says: 'It's my 'cooked enough' indicator. I put the lid on and once the bits of mince start hitting the lid, I know I've fried them enough and the meat has undergone the Maillard reaction… and they're delicious. Put the first batch aside and do another batch and another batch.' 'Then the crucial element is time', says Dr Karl We've heard it time and time again but a good bolognese takes hours. Dr Karl adds the fried onions and garlic back into the pot, along with the meat and 'shirtloads of tomatoes' and the final ingredient is… time (no, not thyme). He cooks his bolognese for hours and hours and hours… and hours. Dr Karl explains: 'First couple of hours, you stir so it doesn't stick, then you let a bit of stickiness happen on the bottom – a little bit of burny stuff but not too much, bare minimum.' 'At around the four-hour mark, it goes dark, the colour gets darker, and the volume really drops. At this stage, everyone gets bored and wants to eat it. If I'm by myself I cook it for another couple of hours and it gets more delicious.' But if all fails you can go the opposite route… 'You get meat, pour over tomato sauce, put it on pasta and call it bolognese… but no, that's not bolognese', says Dr Karl. Who knew spag bol could be so scientifically interesting…
CNN
28-06-2025
- General
- CNN
Stop throwing away your groceries. These 18 produce savers will keep food fresh for longer
Produce savers quick picks To regulate airflow: Rubbermaid FreshWorks Produce Savers For small spaces: Bluapple Produce Saver An alternative to storage containers: Food Huggers Reusable Silicone Food Savers For delicate herbs: Cole & Mason Fresh Herb Keeper Some produce is already expensive to begin with, but those costs go up when food is wasted because of inadequate storage. If you meal prep, you likely have an arsenal of containers for food storage, but feeble berries, veggies and leafy greens call for more specific solutions. To learn how to properly preserve quick-ripening fruits and vegetables, we spoke to three experts and found the best produce savers to keep food fresh for longer. Elizabeth A. Bihn, director of the Produce Safety Alliance and a senior extension associate in the Department of Food Science at Cornell University, noted that prolonging freshness begins at the grocery store. 'There are many things that can contribute [to faster-rotting produce],' she said. 'One thing is damaged produce. Consumers can select produce that is not … significantly bruised or punctured.' Beyond that, Bihn and our other two experts provided specific storage tips and product recommendations to help keep spoilage at bay. Oh, and everything on this list is under $40. Rubbermaid FreshWorks Produce Savers, Set of 4 Each of Rubbermaid's FreshWorks containers has just two pieces: the lid and the base. In comparison, competitors' containers often contain four or more components. Beyond that, this storage system is also BPA-free, dishwasher-friendly, modular and stackable for small-space-friendly storage. The 'fresh vent technology' also regulates airflow, keeping produce fresh longer. Oxo Good Grips GreenSaver Produce Keeper, 1.6 Quart Oxo's line of GreenSaver Produce Keepers is another good option. Each container has a base, an elevated drop-in basket, a lid with an adjustable vent and a carbon filter that traps and absorbs ethylene gas. These containers are also stackable. For berries, Alexandra Kazaks, a registered dietitian nutritionist with the Institute of Food Technologists' Nutrition Division, recommends lining one of these containers with a paper towel, arranging the berries on top in a single layer and covering them loosely with another paper towel. 'Paper towels absorb excess moisture, while breathable containers allow air circulation to prevent humidity buildup — both slow down mold growth,' she said. Bluapple Produce Saver, 2-Pack Kazaks and Amina Lake Patel, our home and gifts editor, both like Bluapple for extending freshness. Smaller than a storage container, it's a great solution for apartment-sized refrigerators. All you have to do is open the BPA-free Bluapple, place one of the included packets into the bottom, pop the top back on and place it in your fridge's crisper drawer, on a pantry shelf or even in the fruit bowl on your counter. The ventilated Bluapple then absorbs the ethylene gas in the air. FYI: You must replace the packets every three months. Dualplex Fruit & Veggie Life Extender Liner for Fridge, 2-Pack Your produce might spoil quickly because there isn't enough air circulating around it. These foam shelf liners solve that problem by promoting air circulation under and around the produce and absorbing moisture. We also like that you can trim the liners to fit your fridge shelves and that they're easy to hand-wash. Great Value Distilled White Vinegar To prevent gross stuff from growing on your berries, Kazaks suggests rinsing them in a vinegar-water solution. 'Vinegar lowers the surface pH of berries, creating an environment that's hostile to mold and bacteria,' she said. Simply mix one part white vinegar and three parts water, then soak the berries in the mixture for a couple of minutes. Afterward, rinse them with cold water, and make sure they're completely dry before storing them. Cole & Mason Fresh Herb Keeper Say goodbye to wilted herbs with this Cole & Mason keeper. It fits in your refrigerator door and prolongs the shelf life of your herbs by up to 10 days. The keeper has three dividers for different herbs, as well as a ventilated top and a water window so you know when it's time for a refill. Granrosi Farmhouse Potato and Onion Storage Bins, Set of 3 Bring a touch of vintage charm to your pantry with these potato, onion and garlic bins. Each spacious container prolongs its contents' shelf life thanks to the ventilation holes. Plus, the bins are made from a high-shine polished sheet steel that's both more durable and better-looking than plastic. Grove Co. Organic Cotton Mesh Reusable Produce Bags, Set of 6 If you don't have space for bulky bins, you can instead store onions, garlic and potatoes in mesh bags like these. With this set, you get six bags: two small, two medium and two large. Each one is made from 100% organic cotton that's perforated to promote breathability. Place your produce inside, and store the bags in a dark area, like a cabinet. You can even bring them to the grocery store to further cut down on your plastic bag usage. Food Huggers Reusable Silicone Food Savers, Set of 5 A wonderful alternative to single-use plastic, Food Huggers are made with BPA-free, dishwasher-friendly silicone that fits around most fruit and vegetable halves. The exterior rings create an airtight seal that prevents your food from spoiling or drying out. In addition to keeping onions and other produce fresh, they also prevent the smell from seeping into other foods. Uncommon Goods Banana-Saving Hats, 2-Pack If your bananas turn brown faster than you'd like, try covering their stems in plastic wrap, foil or these adorable knit hats from Uncommon Goods (our home and gifts editor uses them!). 'Bananas release ethylene gas primarily from their stems, which speeds up ripening,' Kazaks said. 'Wrapping the stems slows ethylene release and exposure, delaying ripening of the banana and any other produce nearby.' The best part? The hat sets come in fun styles — a few options are currently unavailable, but keep an eye out for a restock. Debbie Meyer GreenBags, 40-Pack A longtime favorite among Amazon shoppers, these Debbie Meyer GreenBags are another viable alternative to bulky storage bins. The bags are made from BPA-free plastic, and they're reusable up to 10 times. You'll also be happy to learn that the bags extend the lives of produce and fresh-cut flowers by up to three weeks. Oxo Good Grips Reusable Silicone Lemon Saver Recipes rarely call for a whole lemon, so prevent your other half from spoiling with this ingenious saver from Oxo. It has a flat base and a stretchy silicone top, both of which are dishwasher-safe. The saver keeps lemons sealed off from ethylene and strong scents in your fridge. Ball Fruit Fresh Produce Protector With Ball's fruit protector, you can keep fruits and veggies brown-free for up to eight hours, which is super handy for meal preppers. The food preservative mixes antioxidants and vitamin C, but you can rest assured that it won't affect your produce's flavor. And, it has only about five calories per teaspoon. Kabuer Paper Pouches, 150-Pack Mushrooms are one of the quickest types of produce to turn soggy and black. Kazaks has a tip to prevent this outcome: Store your mushrooms in paper, not plastic. 'Mushrooms respire and release moisture, which trapped plastic worsens, leading to sliminess,' she said. 'Paper allows airflow while absorbing excess moisture.' When you purchase this $20 pack, you get 150 paper pouches that can be used for all kinds of foods, from mushrooms to seeds to granola. The bags have little windows, too, so you can easily keep track of what's inside each one. Luxear Fresh Produce Storage Containers, Set of 3 One of the worst things about storing berries in the fridge is that their perforated plastic containers allow leakage to stain the shelves. In contrast, each container in this three-piece set has a base container with a drainage hole and valve to keep your fridge interior stain-free. The containers also have elevated baskets that double as colanders, removable dividers and an airtight lid with adjustable air vents. Veggie Wash Fruit & Vegetable Wash Spray, Set of 2 Homemade produce baths can take a while to concoct. If you don't have the time or energy to follow a recipe, try the Veggie Wash spray. It deep-cleans fruits, removing pesticides, dirt and other residue. The odorless wash is Kosher, vegan and gluten-free, and you can apply it by either spraying or soaking your produce in it. Then, rinse your produce, and you're good to go. Lille Home Stackable Produce Savers, Set of 3 How many storage containers promote freshness and look adorable? The Lille Home sets do both, and they come in mix-and-match hues that give off major vintage vibes. What's more, each container is stackable and modular. The BPA-free bins also come with removable drains, nesting colanders and air-tight lids. Oxo Good Grips Salad Spinner 'Avoid washing greens until they are ready to use because excess moisture invites mold and bacteria,' Kazaks said. 'After washing, they must be dried thoroughly. Using a salad spinner like the Oxo Good Grips makes this easier. Storing greens with a dry paper towel or cotton cloth helps soak up any leftover moisture and keeps them from getting soggy.' Plus, the spinner's removable basket doubles as a colander, and the clear bowl can be used for serving salads too. Consider the type First, it's important to know the different types of produce. Andrew McGregor, senior director of produce at online grocer Misfits Market, explained that there's ethylene-producing produce, ethylene-sensitive produce and produce that isn't sensitive to ethylene. 'Ethylene is a harmless gas created when produce ripens, which can cause ethylene-sensitive fruits and vegetables to rot faster, so it's crucial to keep ethylene producers and ethylene-sensitive produce apart from each other,' he said. For example, you should keep apples away from avocados, separate bananas from mangoes, stash tomatoes away from cucumbers, keep potatoes away from onions and make sure broccoli isn't near any peppers. Decide where you'll store it Bihn also noted that some people like to store apples in a bowl on the counter with other produce like bananas, which causes faster ripening. She instead recommends storing apples in the fridge, either by themselves or with similar produce, like pears. It's also imperative that you keep produce dry and cool, said Kazaks. 'Gently wipe it with a clean cloth or paper towel, as excess moisture speeds up mold and bacterial growth,' she said. Kazaks also recommends using breathable packaging like 'paper bags, mesh or perforated containers to avoid moisture buildup.' The following FAQs have been answered by food experts Elizabeth A. Bihn, Alexandra Kazaks and Andrew McGregor. Do produce saver containers work? Do produce saver containers work? Yes, produce saver containers like the Rubbermaid FreshWorks containers and the Oxo Good Grips GreenSaver containers (both of which Kazaks recommends) are more effective storage than regular meal prep containers because they have features that promote ventilation and dryness. Additionally, they separate fruits and veggies into their own little environments, which helps slow down the aging process by inhibiting potential ethylene absorption. How can you save money on fresh produce? How can you save money on fresh produce? The first step is to pick the least damaged produce at the supermarket, per Bihn's advice. Kazaks gave us similar advice: 'Damage such as cuts, bruises or broken skin allow microbes direct access, accelerating rot,' she said. From there, you'll want to separate produce that needs to be refrigerated from produce that can be left out on the counter or in a bin or cabinet. In any case, the environment needs to be dry and cool, as moisture can help breed bacteria, and warm temperatures increase produce respiration rates, according to Kazaks. Finally, Kazaks said to avoid storing high ethylene-producing fruits and veggies like bananas, avocados and tomatoes near more sensitive produce, like berries, cucumbers and leafy greens. This will help slow down the ripening process for the fresh foods that tend to go bad first. Which produce should go in the fridge? Which produce should go in the fridge? Kazaks also explained that although refrigeration preserves some fruits and vegetables for longer, the cold can block ripening in others, preventing them from developing the desired flavor and texture. Produce that's best stored at room temperature until fully ripe includes tomatoes, bananas, whole melons, avocados and stone fruits like peaches and plums. These can be stored on your counter. You can separate potatoes, onions and garlic into mesh bags or in breathable containers, storing them away from light. McGregor added winter squash, citrus, mangoes, papayas and pineapples to the list. In contrast, vegetables like cucumbers, broccoli and carrots should be refrigerated. The same goes for grapes, cherries and berries, which you can put in breathable containers. Finally, leafy greens should be wrapped in paper towels or ventilated containers and stored in the fridge, according to Kazaks. Any cut or peeled produce should always be refrigerated too. For this article, we consulted the following experts to gain their professional insights on produce savers. Elizabeth A. Bihn, director of Produce Safety Alliance and senior extension associate in the Department of Food Science at Cornell University, who holds a doctorate in food science Alexandra Kazaks, registered dietitian nutritionist with the Institute of Food Technologists, who holds a doctorate in nutritional biology Andrew McGregor, senior director of produce at online grocer Misfits Market CNN Underscored has a team of skilled writers and editors who have many years of experience testing, researching and recommending products, and they ensure each article is carefully edited and products are properly vetted. We talk to top experts when applicable to make certain we are recommending only the best products and considering the pros and cons of each item. For this article, CNN Underscored's associate home and gifts editor Nikol Slatinska spoke to food science experts to get their advice on proper produce storage and top product recommendations.
New York Times
28-05-2025
- Health
- New York Times
A Clever One-Pot Salmon Dinner to Make Again and Again
Recipe development may be an art, but it takes a whole lot of science to get there — especially if you're looking for convenience, too. One-pan recipes are engineering conundrums: How do you use a single vessel to get a mix of ingredients with unlike cooking times on the table simultaneously and delectably? The math, the chemistry and the thermodynamics all have to come together. For the cook, a one-pan recipe should be adaptable, instinctive and consistent. To create one takes brain work, creativity and a dollop of moxie. Making full use of her background in food science, Yasmin Fahr crunches the numbers and nails the taste, as you can see for yourself in her ingenious one-pot miso-turmeric salmon with coconut rice. She builds the dish from the bottom of the pot up, starting by cooking the coconut rice, and next layering on spinach leaves, which act as a steamer basket to gently cook the fish. Finally, just before serving, a squeeze of lime brightens the whole thing. Once you've mastered the recipe's structure you can retool it however you want, swapping in chard, kale or lettuce for the spinach and other fish or tofu for the salmon. It's a marvel of engineering, one you can enjoy for dinner this very night. Featured Recipe View Recipe → Vegetable yakisoba: More one-pot brilliance can be found in Kay Chun's vegetable-packed Japanese noodle stir-fry, which has a glossy Worcestershire-ketchup-oyster sauce that's tangy-sweet and deeply complex. Easy chicken tacos: Boldly seasoned with hot sauce, onion powder and lime, boneless, skinless chicken thighs cook quickly and succulently in this 30-minute recipe by Kristina Felix. Piled into warm tortillas along with minced onion, cilantro and guacamole, this chicken makes for a weeknight recipe with panache for miles. Want all of The Times? Subscribe.
