The Pie of the Future Is Baked With Freeze-Dried Ingredients
WIRED—November 17, 2018
High-end chefs spend a lot of time figuring out how to get foods to taste their best. Are they seasoned correctly? Is there a balance between fat and acidity that makes you want more? Is there a way they could pull off the ultimate feat of making a food taste more like itself?
Using the trick I’ve just learned from rising-star chef Eric Rivera, you can up your holiday game rather easily and I’m willing to share it: using powdered freeze-dried foods to amp up the flavors in your favorite recipes.
Find out how to do it in my latest story for WIRED.
