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Episode 77: Juniper, Steaks, and Vegan Bakes
This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia’s NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more!
“Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds…as you cook these things for a long time, various things happen – they get stinky, they got old, you get lipid oxidation, and then they turn brown.” — Dave Arnold on Cooking Issues
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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By Heritage Radio Network
4.4
408408 ratings
This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia’s NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more!
“Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds…as you cook these things for a long time, various things happen – they get stinky, they got old, you get lipid oxidation, and then they turn brown.” — Dave Arnold on Cooking Issues
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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