Episode 153: Sanbitter, Crustaceans, & Canned Soup
Cooking Issues
English - January 14, 2014 18:01 - 1 hour - 44.8 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 152: Circulator Explosion
Next Episode: Episode 154: Flatware, Tableware, & More
On this week’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez take a number of caller questions. They provide some helpful advice on mixing with Sanbitter, discuss humane methods to cook crustaceans that will make them taste better, and much more! After the break, they keep the answers coming, discussing sugar in gummy bears, the pros and cons of canning vs bottling, and fungal infections on plants. This program has been sponsored by Hearst Ranch.
“Ice water does not an ice breaker make.” [11:35]
“The salt is not there in canned soup as a preservative, the salt is there because people like salt.” [34:35]
— Dave Arnold on Cooking Issues