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Episode 185: The Future of Meat

Episode 185: The Future of Meat

FromCooking Issues


Episode 185: The Future of Meat

FromCooking Issues

ratings:
Length:
48 minutes
Released:
Oct 14, 2014
Format:
Podcast episode

Description

This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singers ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immersion circulator for beer Brats. This program was brought to you by White Oak Pastures. The Spanish word for Worcestershire sauce is English sauce. You have to make a big enough investment in time and or money to ensure that you go through with your project. The important things you have to remember with Kombu is the variety, how its cut, cook temperature, and cook time. --Dave Arnold on Cooking Issues
Released:
Oct 14, 2014
Format:
Podcast episode

Titles in the series (100)

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.