Episode 116: Pork & Dessert
Cooking Issues
English - February 26, 2013 18:03 - 53 minutes - 36.9 MB - ★★★★ - 407 ratingsFood Arts Technology cooking issues dave arnold nastassia lopez heritage radio network food science museum of food and drink food tech call-in show listener questions cooking advice Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Episode 115: Cookie Shards
Next Episode: Episode 117: Fecal Beer
We’ve got a pork-filled episode of Cooking Issues this week! Dave Arnold and Nastassia Lopez are back again, and they’re talking about the many uses for country ham. Tune in for Dave talking about country ham has a seasoning meat as opposed to a central protein. Hear callers ask Dave about smoking and cooking a pig head using low-temperature techniques! Other topics include vacuum distillation, and the uses for Wondra flour! Dave wraps up the show with some dessert suggestions. Learn about non-dairy ice cream and making lemon curd! This episode has been brought to you by The International Culinary Center.
“The definition of forever is two people and a country ham.” [7:30]
“The benefit of Wondra being pre-gelatinized is that it will go into solution in a cold liquid.” [31:00]
— Dave Arnold on Cooking Issues