It covers such things as putting baking soda in the fridge to control odors, keeping coffee in the freezer, and softening butter before adding to a recipe. Since these are all things I have done it was interesting to read the science behind why my actions were, at best, pointless.
What I have learned from this book: Butter is better for you than margarine, to keep butter spreadable and from going rancid keep it in a butter bell (one of my new favorite kitchen items). It is okay to cut lettuce with a knife. It is safe to refreeze meat. Aluminum cookware does not cause alzheimer’s. All the alcohol does not cook out of a dish.
I still don't believe Weinstein and Scarbrough’s claim that sugar does not make kids hyper.
There are also many recipes in this book. All the recipes help prove the science to dispel the myths. There is the one for Chocolate Chunk Cinnamon Oat Cookies that shows you don’t need to soften butter. The one that blows my mind is for Microwave Mashed Potatoes. It is almost painful for me to put a potato in the microwave without poking it with a fork first.
Bruce Weinstein and Mark Scarbrough are the authors of nineteen books, are online columnists for Weight Watchers, and regularly contribute to many food theme magazines and the Washington Post.
Visit the guys at their blog:
Just a few of the other books by Bruce Weinstein and Mark Scarbrough:
Cooking know-how: be a better cook with hundreds of easy techniques, step-by-step photos, and ideas for over 500 great meals
Pizza: grill it, bake it, love it!
The Ultimate Brownie Book: thousands of ways to make America's favorite treat, including blondies, frostings, and doctored brownie mixes
The Ultimate Peanut Butter Book: savory and sweet, breakfast to dessert, hundreds of ways to use America's favorite spread