Myths

Read “Just Eat” and Learn Lots about Good Food Choices

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My husband listens to a podcast called “The Art of Manliness” and occasionally tells me about an especially-interesting episode. Recently he told me about an interview with Barry Estabrook, a journalist with wide experience in the food world, who has written this book. I love it, love it, love it–because, as I’ve said before about other authors I love, HE AGREES WITH ME. In fact, his book is going to join my small stable of books about eating and weight control that I plan to promote in a future podcast episode of my own.

Honestly, the book is quite short and very entertaining. I can’t recommend it highly enough. If you do decide to purchase it, follow this link to use my Amazon affiliate link, which will give me a small commission at no additional expense to you.

 

Some Cooking Myths Exploded

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Image by Michelle Statler from Pixabay

As I mentioned in the last post, I’ve started following a foodie YouTuber named Adam Ragusea, and he’s quickly become a favorite of mine because (ahem) he agrees with me on so many issues and so I trust him in other areas. There’s w-a-a-y too much conventional wisdom out there just waiting to be debunked, and he’s the man to do it. Here are three that I’ve especially liked to go along with the iodized-salt-is-bitter myth from last time:

MYTH #1: Let me start out with the misconception that I cited in my previous post: the ridiculous idea that home bakers should be measuring flour BY THE GRAM for yeasted breads. One of my favorite TV-show-based video channels, America’s Test Kitchen, really stresses this idea. They said in an episode about pita bread, for instance, that you should measure x number of grams for the water and flour, giving amounts for King Arthur brand bread flour. But if you were using another type of bread flour, they said, you should decrease the water by one ounce, as KAF has more protein than most other flours.

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