A collection of food stories from across the web.
• Six cooking myths debunked, including the myth that searing your steak locks in its juices. “If you start it cool in the oven and then sear it at the end, it cooks much more evenly with edge-to-edge color,” says Serious Eats’ J. Kenji López-Alt. [Bon Appétit]
• René Redzepi says he wants to close Noma and reopen it as a “state-of-the-art urban farm.” [New York Times]
• Kombucha makers in Colorado, and everywhere, face pressure from the federal government. [Denver Post]
• Families of the victim’s of a peanut salmonella outbreak want $500,000 in restitution. The former processing plant CEO faces a potential sentence of life in prison. [Time]
• Dim-sum-style service is taking off, but it’s not easy. “Until we figured it out, I would joke that we had the best fed dishwashers in the industry. [Nation’s Restaurant News]
• NASA is trying to solve the food-in-space problem. “Today, astronauts onboard the International Space Station eat on roughly an eight-day meal rotation.” [Eater]
• Toby Keith’s I Love This Bar & Grill has closed its Stapleton location. Line for mourning begins to the left. [Denver Eater]
