Search
Meet Hank
Hank Sawtelle wants your questions about cooking
By Kim Carlson
February 24, 2009
The first time I met Hank Sawtelle, almost a year ago, he’d just come from culinary-school class and was still wearing his chef’s whites. We discussed whether he might do an externship at Culinate, but because he got an amazing opportunity elsewhere, he didn’t join us right away. Happily, though, he has now.
Hank’s writing our latest column, a Q&A of a technical nature called Ask Hank. He brings his love of research (Hank’s a former patent attorney) and technique to culinary topics. This week, he addresses salt.
As the name of the column suggests, Hank will be answering questions. If you’d like to pose a question, send him a note at askhank@culinate.com. Go ahead: everything you always wanted to know about cooking but were afraid to ask.
Our Table | |
| Pull up a chair. Here’s the spot for dispatches from Editorial Director Kim Carlson and, occasionally, others on our staff. | |
- Making meaty films — More-than-a-dream project
- Lemon shine — The big yellow ball
- ‘What I Eat’ for you — A book giveaway
- Culinate celebrates — Win the HTCE App — and maybe an iPad too
Want more? Comb the archives.
| | Table Talk: November 17A local-foods feastJosh Viertel and Jennifer Maiser want to help you have a local-foods Thanksgiving. Read the transcript of their online chat. |
Local FlavorsPersimmon timeRipened Hachiyas are a treasure | Spaghetti on the WallWhipped upCool Whip, for the curious |
The Culinate InterviewJacques PépinThe technician | Local FlavorsThe beauty of breadcrumbsCherish the humble crumb |
Most Popular Articles
Editor’s Choice
Most Emailed
Main RSS Feed
| About RSS
| Privacy Policy
| User Agreement
| Advertisers
| Follow Culinate on
Facebook
or 
Twitter Copyright © 2006–2012 Culinate, Inc. All rights reserved. r3c5edc2e1213
There are no comments on this item
Add a comment