50 min listen
Episode 190: Turkey Time
FromCooking Issues
ratings:
Length:
40 minutes
Released:
Nov 25, 2014
Format:
Podcast episode
Description
This week on Cooking Issues. Dave Arnold gets ready for thanksgiving week by taking listener questions on topics including naked citrus storage and stone oven construction. Dave explains why exactly NYC street pretzels suck so much and his preferences on turkey brining. Later on we take a listener question on tempeh and the benefits of making it Sous-vide style. This program was brought to you by The International Culinary Center. Every piece of meat that comes from a wild animal is going to taste a little differently depending on where its from, what its been eating, the condition it was in and a handful of other factors. [21:00] If you get a huge sack of pinkish liquid after thawing frozen meat, you know it wasnt frozen properly. [22:00] If the bread still has any moisture left in it, the salt will pull it out and leave you with a disgusting NYC street pretzel. [43:00] --Dave Arnold on Cooking Issues
Released:
Nov 25, 2014
Format:
Podcast episode
Titles in the series (100)
Episode 1: Cooking Issues Debuts: This week, on the premiere episode of Cooking Issues Dave Arnold took callers queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, by Cooking Issues