EPISODE · Jan 2, 2026 · 28 MIN
2. History of PH&F, Yeast, Baguettes, and Meat cookery
from Tom's Podcast · host Tom Neuhaus
Send us Fan MailMay 4, 2020We start this episode with a brief history of Project Hope and Fairness. Then we talk about the use of yeast to leaven breads and pastries and to produce alcohol. Remarks about the history of the baguette. Meat cookery and moisture loss: the roles of myoglobin, sauces, pH alteration and sealing in the juices.Support the showWrite to me at [email protected] learn more, visit http://www.projecthopeandfairness.org
What this episode covers
Send us Fan Mail May 4, 2020 We start this episode with a brief history of Project Hope and Fairness. Then we talk about the use of yeast to leaven breads and pastries and to produce alcohol. Remarks about the history of the baguette. Meat cookery and moisture loss: the roles of myoglobin, sauces, pH alteration and sealing in the juices. Support the show Write to me at [email protected] To learn more, visit http://www.projecthopeandfairness.org
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2. History of PH&F, Yeast, Baguettes, and Meat cookery
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