Episode 135: Puffing Gun Coming to You
Cooking Issues
English - July 23, 2013 17:06 - 38 minutes - 26.2 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 134: Fund the Puffer
Next Episode: Episode 136: Dave Tweaks on Lemonade
Congratulations to the Museum of Food and Drink on their successful Kickstarter campaign! Look out for the cereal puffer in a city near you! Dave Arnold is back in the studio this week with Nastassia Lopez to answer a few listener questions on topics such as micron size and sauerkraut. Find out how to use skin from slab bacon to make homemade pork rinds! Learn how to cook bratwurst in a circulator, and use unconventional fruit flavors in ice cream. Tune in next week to hear how Dave is handling his self-imposed lemonade cleanse! Thanks to our sponsor, Fairway Market.
“The goal when making pork rinds is to convert all of the collagen into gelatin.” [14:40]
— Dave Arnold on Cooking Issues