Episode 120: Gas Burners & Acrylamide
Cooking Issues
English - March 26, 2013 17:26 - 1 hour - 43.2 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 119: Acetobacter, Eggs, & Ice
Next Episode: Episode 121: Hard Water & Feral Pigs
Dave shares his love for gas burners on today’s episode of Cooking Issues! As always, Dave Arnold and Nastassia Lopez are in the studio to answer listener questions about all things food. Listen in to hear about a recent scandal in Denmark where pork was found in shawarma! Dave and Nastassia read off a few more name suggestions for their new torching product, as well. Tune into this episode to learn more about creating smokey, umami flavor in vegetarian dishes! Lastly, Dave wraps up the episode by talking about frozen drink stabilization and the health considerations of acrylamide. This program has been sponsored by Hearst Ranch.
“Smokiness is something that you need to replace when you’re omitting a smoked ham or bacon product. But liquid smoke is not the answer!” [29:15]
— Dave Arnold on Cooking Issues