Download e-book for iPad: Fizz: How Soda Shook Up the World by Tristan Donovan

By Tristan Donovan

This social, cultural, and culinary heritage charts soda's amazing, world-changing trip from awe-inspiring usual secret to ubiquity. Off-the-wall and offbeat tales abound, together with how quack medication peddlers spawned the various world's greatest manufacturers, how fizzy pop cashed in on Prohibition, how soda helped presidents succeed in the White apartment, or even how Pepsi inspired Apple's advertising and marketing of the iPod. This historical past of carbonated beverages follows a possible basic daily refreshment because it zinged and pinged over society's flavor buds and, in doing so, replaced the realm.

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Additional resources for Fizz: How Soda Shook Up the World

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Heat one or two 12-inch, heavy, ovenproof skillets (preferably cast iron) over medium-high heat. The pan needs to be well heated before adding the chicken, not only to brown it, but to make sure it doesn’t stick to the pan. The pan is hot enough when a droplet of water instantly evaporates as it hits the surface. The pan is too hot if the droplet skitters around the pan’s surface. 7. Add the oil and butter to the hot pan and cook until the foam from the butter subsides and the butter starts to brown, about 1 minute.

T  ransfer the chicken to a cutting board and let rest, breast side up, for 5 to 10 minutes. Transfer the mushrooms to a large bowl. Pour off all but 1 tablespoon of the fat from the roasting pan (set aside the juices, pour off the top layer of fat, and reserve) and set the pan over medium heat. Add the flour and cook, stirring, until it starts to color a light brown. Add the sherry and cook, scraping the bottom of the pan with a wooden spoon to get up all the browned bits, until it’s almost completely cooked off.

Place a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator. (If you’ve brined the chicken, skip this step. ) 2. Preheat the oven to 425°F. Set an oven rack to the middle position. In a small bowl, mix the butter with half the thyme and all of the vinegar. Using a brush, spread the butter between the skin and the breast meat, taking care not to rip the skin, then brush the remaining butter all over the bird, including the cavity. continued A World of Roast Chicken 47 Roast Chicken with Fennel, continued 3.

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Fizz: How Soda Shook Up the World by Tristan Donovan


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