8 Techniques Brought Back from the Dead

From pickling to fondue pots

« Prev Next » 1 of 9

8 Techniques Brought Back from the Dead This article originally appeared at The Daily Meal
By Deborah Hartz-Seeley, Special Contributor

Hot Pot (Shabu Shabu)
This Japanese comfort food is vegetables, fish or meat and noodles gently simmered in broth to soul-satisfying goodness. Tadashi Ono, chef-owner of New York’s Matsuri restaurant, celebrates his roots. With food writer Harris Salat, he offers 50 recipes for preparing nabe or hot pot. The book also offers a cultural history of this staple. Read more: Japanese Hot Pots: Comforting One-Pot Meals by Tadashi Ono and Harris Salat

In this gallery

View As One Page

Tags: slideshow, cooking equipment, techniques, food trends, traditional cooking

Comments

Wine-
Walker

362708 75

Back in the early 1970's, we cooked entire meals in popcorn poppers. Besides popcorn, we cooked soups, chili, meat for tacos, and other such basic foods. There were basic cooking books for such popcorne poppers which were utilized by the Dorm Residents. Bad news, I have not seen those basic popcorn poppers since the late 1970's with the common use of microwave ovens. Have anyone else every cooked meals with a popcorn popper?

Mar 23, 2011 at 11:50 PM
stormesixx

293113 20

The hot pot and the rice cooker are NOT dead. It's just more popular in a different culture. In Asia, the hot pot and rice cooker are staples in the kitchen and have always been around and are only growing in popularity. Just because this article is written in the US where this method of cooking is less prevalent, does not mean it's extinct.

Mar 24, 2011 at 9:33 AM
gozer87

584416 18

Over here in Germany, fondues are alive and well. In the north they are more of a winter specialty, but the closer one gets to Switzerland, the more often they are seen on the menu.

Apr 02, 2011 at 12:47 AM
jsrice

553229 16

It's a nice summary of some new books that sound fun, but the premise of the story -- that any of these were remotely dead -- is stretched. Some (fondue, say) are less popular than they once were, but nobody who visits a department store or cooking store would ever think that the pressure cooker or toaster oven even have a flu, let alone being dead.

May 24, 2011 at 7:45 PM
ProdigalPr-
odigy

847560 1

Dear God. Whoever wrote this is an idiot. Whoever allowed this to be published is an idiot. And I'm an idiot for reading it.

What a waste of time and bandwidth.

May 27, 2011 at 11:14 PM
Chef Esser

848909 1

I was unaware that any of these items ever died. I'm a personal chef and have always used all of these.

May 30, 2011 at 11:17 AM
Love to-
cook

852117 1

Have to agree with the rest of the comments, who in their right mind thought these techniques were dead? I'm only 25 years old and I've used all except pickling.

Jun 03, 2011 at 8:03 PM
Chesaj

854132 1

The author of this article must be extremely young (as in under 19). I thought we'd be hearing about things that were actually extinct (as in, from Martha Washington's day) -- but toaster ovens? pressure cookers? RICE COOKERS, for heaven's sake? Try visiting real-life kitchen sometime!

Jun 06, 2011 at 6:13 PM
Basic-
Family

857621 1

The author must have grown up in a large city! With the exception of the toaster oven, our family uses all these items on a regular basis. We have 6 sizes of pressure cookers. We make brine pickles every year from vegetables from our garden, along with saurkraut. I make my own vinegar, yogurt and cheeses. We cook and bake in Dutch ovens during the summer to keep the heat out of house (We do have AC but why heat the inside air so the AC can cool it back down.) We make our own bread. All of our children use these items.

Jun 10, 2011 at 3:54 PM