50 min listen
Episode 17: Home Ground Meat
FromCooking Issues
ratings:
Length:
44 minutes
Released:
Nov 2, 2010
Format:
Podcast episode
Description
This week on Cooking Issues Dave and Nastassia return to US soil to tackle more listener queries from the phone and the computer. Learn some surprising secrets to getting velvety, home-ground meat without bone chips. Learn why consumer-level vaccum sealers often can remove more moisture than the professional-quality variety. Learn about the Narun Barun pear, which smells and looks like quince. Finally learn why vegetarian marshmallows represent the holy grail to some food enthusiasts, and how these marshmallows might one day materialize. This episode was sponsored by 360 Cookware.
Released:
Nov 2, 2010
Format:
Podcast episode
Titles in the series (100)
Episode 1: Cooking Issues Debuts: This week, on the premiere episode of Cooking Issues Dave Arnold took callers queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, by Cooking Issues