Episode 155: Soy Milk & Kosher Meats

Cooking Issues

English - January 28, 2014 18:03 - 42 minutes - 29.1 MB - ★★★★ - 407 ratings
Food 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 154: Flatware, Tableware, & More

Next Episode: Episode 156: Soy Milk, Lupini Beans, Plastic Bags, & Apricots

This week on Cooking Issues, Dave takes question after question. First soy milk, then low-temperature cooking, then salting meat, etc. How does salting your meat longer before you cook it affect its taste and texture? What is the problem with low-temperature wings? Tune in for the answers to these and many more questions! This program has been sponsored by Whole Foods Market.

“If you salt meat before you cook it, it changes the texture of the meat.” [18:15]

“The point of beer gas is so that you can have a high pressure on the keg to drive the product through without having a lot of carbonation.” [38:35]

Dave Arnold on Cooking Issues.