Cooking - Page 8

#177 February 2024/Air/Cooking/education/Energy/Environment/Food

Electrified kitchens are safer, healthier and greener. Will Philly’s restaurants and institutions make the switch?

In a scene from the PBS docuseries “NOVA: Chasing Carbon Zero,” Chef Chris Galarza removes an ice cold frying pan from a freezer and places it on an induction burner. Only a moment later, he tosses some chopped peppers in the pan, which immediately start to sizzle. This impossible-seeming trick is one that Galaraza has

February 1, 2024

5 mins read

#002 March 2009/Cooking/Food/GridPhilly

Recipe: Peach Turnovers

1/2 can Three Springs Fruit Farm Canned Peaches3 tbsp Peach jelly 1 tbsp Cornstarch1/8 tsp Cinnamon 1 frozen Puff pastry sheet, thawed1 lg egg, beaten 2 tbsp Cold Green Meadows butter, cut into cubes1 tbsp Sugar

March 1, 2009

1 min read

#001 February 2009/Cooking

Iron Chef: Fishtown

Why a cast iron skillet is all you’ll ever need
Several years ago, I moved into an old house in Madison, WI and found a cast iron skillet in the basement. Raised by Teflon lovers, I was wary. It took a graybeard neighbor—a kind of cast iron prophet—to convince me I should try it. “You

February 1, 2009

3 mins read

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Cooking - Page 8

Electrified kitchens are safer, healthier and greener. Will Philly’s restaurants and institutions make the switch?

Recipe: Peach Turnovers

Iron Chef: Fishtown

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