Episode 136: Dave Tweaks on Lemonade
Cooking Issues
English - July 30, 2013 18:54 - 1 hour - 41.5 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
The phone lines are off the hook on this week’s episode of Cooking Issues! Dave Arnold is joined by Nastassia “The Hammer” Lopez, and is enduring the beginning stages of his lemonade cleanse. Learn about the history of the Stanley Burroughs Master Cleanse, and why Dave thinks it’s a bunch of baloney. Tune into this episode to learn the best way to slice country ham at home. What food safety considerations should people on neutropenic diets keep in mind? Find out why sausage casings have a tendency to break if they aren’t precooked. What kinds of fish lend themselves to low temperature cooking? Is it harder for bread to rise in higher altitude? How do different sugars affect flavor? Find out all of this and more on this week’s episode of Cooking Issues! Thanks to our sponsor, Fairway Market.
“European hams are not cured in the same way that American hams are cured because they are hung in different ways while they cure.” [9:50]
“Between does and bucks, people prefer the meat of does because they’re more tender… There is also a breakdown in the difference of flavor.” [14:00]
— Dave Arnold on Cooking Issues