Episode 157: Bread Baking & Bloody Marys
Cooking Issues
English - February 11, 2014 17:55 - 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
Previous Episode: Episode 156: Soy Milk, Lupini Beans, Plastic Bags, & Apricots
Next Episode: Episode 158: Pizza Is Already Flat
This week on Cooking Issues, Dave tells us his method of dehydrating food and explains the effects that different ovens have on baking bread. After the break, Jack offers his opinions on Bloody Marys, and Dave explains the beauty of experimentation with deviating from the standard recipe. This program has been sponsored by Heritage Foods USA.
“To speed dehydration, I always start the dehydrator at a higher temperature and then turn it down.” [9:30]
“Unless they’re going someplace to get it reinvented, people generally want what they’re used to.” [35:20]
Dave Arnold on Cooking Issues