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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Lever-press citrus juicer — maximum juice, no seeds
Food scientist deconstructs cooking by component — water, fat, starch
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Lever-press citrus juicer — maximum juice, no seeds
Food scientist deconstructs cooking by component — water, fat, starch
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
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In a blender, combine watermelon, lime zest and juice, tequila and agave and blend until smooth, adding watermelon in batches if necessary. Pour mixture through a fine-mesh strainer into a 9-by-13-inch freezer-safe dish. Press with a spoon to extract as much juice as possible. Discard pulp. Freeze for 2 hours. Using a fork, scrape up and incorporate ice crystals. Freeze again, scraping up ice crystals every 30 minutes with a fork, until frozen, about 2 hours more. Spoon into 6 bowls, garnish each with a lime wedge, if desired, and serve.