sprinklefingers

after the great metal skewer/baked potato revelation of 2010, i decided to dig a bit deeper into everyday tips & tricks that can speed things up in the kitchen. of course i’m a big believer in a well-stocked freezer. yes, i organize my kitchen to make meal prep as seamless as possible. but there’s so much more me to learn - especially where food science and everyday food intersect.

my digging brought me back to good old harold mcgee. you know harold, right? the curious cook from the NYtimes. the author of the genius work on food & cooking. well, while digging around for information on whether or not you really need to sear meat before cooking (post coming soon!) i found something i think you’ll really enjoy.

i’ve talked a lot about berries here at sprinklefingers - and leave it to mister mcgee to have taken the time to map out how to reduce spoilage of these summertime treats…particularly perfect for those of us who go to the farmer’s market with no intention of buying berries but somehow always seem to walk away with at least a flat.

enjoy. and then go get some berries!