45 min listen
Episode 127: William McGee
FromCooking Issues
ratings:
Length:
54 minutes
Released:
May 21, 2013
Format:
Podcast episode
Description
Despite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you dont suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear about The Museum of Food and Drinks new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps. When youre heating something, there are three things that youre trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present. [45:15] -- Dave Arnold on Cooking Issues
Released:
May 21, 2013
Format:
Podcast episode
Titles in the series (100)
Episode 5: Dave Wondrich: Cocktail journalist and mixologist Dave Wondrich visits Cooking Issues to enlighten listeners on the current state of the punch bowl, classic Dutch distillation, where to find the best mixed drinks, and what actually makes punch punch. This episode was sp by Cooking Issues