Patel

That block of tofu you bought? Been sitting in the fridge for 3 days now. Seems fine. It’s just holding on to a gallon of water inside that spongy form. You’re hungry. You might want to toss together some lunch, maybe stir-fry something up. Is this piece of soft white rubber going to give you … Read more

There’s no telling until you get there, though. Every bag of lemons won’t yield the same amount of juice, some will be much better then others, resulting in the guesswork required to determine how many you should of buy. Six lemons per gallon sounds great on paper, but it never actualy works out that way. … Read more

Plant-based proteins like seitan is all the rage these days, but not every package is created equal. If you go into two different grocery stores and purchase what appears to be an identical bag of seitan (wheat gluten meat), one may have 31 grams of protein per serving while the other has 20. Why? Some … Read more

The problem is that a packaged slice can be very different than another. The exact weight of each slice vary. While some may be 3/4-ounce, others could be as much as an ounce per slice depending on how thickly they’re sliced at the deli. Because the nutrition payoff comes from whatever it is you actualy … Read more

You have good intentions when you purchase a block of tempeh and intend to cook it. Three days later, it’s hanging out in your refrigerator as you contemplate your plan of attack. On Tuesday night, you plop that sucker in the skillet, thinking about all the portions you’ll get out of it. Why aren’t they … Read more

But there’s one thing about purchasing shrimps: you almost never get to pay for the shrimps you wind up eating. What starts out as a two-pound bag (including the glaze of icewater, the weight of the shells, and potentially even the head if you purchased a whole animal) becomes something else entirely when stripped down … Read more

There’s no guessing about food prep; you can put a raw salmon fillet on the scale and use the calculator to turn that weight into actual nutrition. Out come the tweezers, and then comes the seasoning (salt and pepper). What happens next? A number appears on the scale, the raw weight; and now it becomes … Read more

Cans of tuna line your pantry. They all look identical from the outside but behave completely differently on nutrition label. Then you check the nutritional information. A can contains low-fat protein. Another can contain protein smothered in a fatty dressing of oil. That’s no magic. There is no marketing. It is just food science. The … Read more

Not all salmon is created equal. The protein percentage stay pretty much the same regardless of whether it’s fatty or lean. Some are fatty and some is lean. How much meat stays on the fish after cooking depend off the cut. Even if they look similar, one might shrink more then another once cooked. Most … Read more

When you purchase shell-on crab, a lot of what you’re paying for is water and calcium armor. Only edible meat within is nutritious, so why spend on entire creature? Unless you know how much to expect from your haul, many end up buying by the pound and throwing away a large part of their purchase. … Read more