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The use of food dehydration was the earliest form of food curing. Algae Cooking Club can also be backed by Daniel Humm, the chef and owner of top-of-the-line eating places in the world, Eleven Madison Park. “It’s very pure, so it doesn’t impart any burnt, bitter or ‘off’ flavor at excessive Food & Cooking news heats. This is why we have been experimenting with it in our fried dishes on the restaurant, specifically,” Humm says l. I felt the same way after cooking my eggs — though they got here out crispy, which is my choice, they didn’t taste burnt .