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PSA: Don't Say Dry-Brining

PSA: Don't Say Dry-Brining

FromCooking Issues


PSA: Don't Say Dry-Brining

FromCooking Issues

ratings:
Length:
57 minutes
Released:
Mar 17, 2020
Format:
Podcast episode

Description

Until we're done with this quarantine - if you would normally call-in, please record a voice memo of your question and then send it to matt@heritageradionetwork.org so we can play it on the show. On this first-ever  100% remote episode of Cooking Issue, Dave & Nastassia cover so many bases, including: a brief explanation of how this is working during the national quarantine, how to save a spring turkey for Thanksgiving, Roadkill Turkey, Cam Loops Canada, An important PSA about Fomites, How to scale Hot Sauce Production &  what measurements you actually need, and so much more. Plus, Gene X'er / suspected Boomer Dave Explains VCR's to Millennial Matt.Use the discount code "HRN" at Ben To Table; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.  Have a question for Cooking Issues? Ask in the chatroom or send us an email. Cooking Issues is powered by Simplecast. 
Released:
Mar 17, 2020
Format:
Podcast episode

Titles in the series (100)

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.