Episode 31: Torch It!!! - Cooking Issues

What this episode covers

This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Dave’s experience “fluffing” up the Food Network stars and talking to kids about liquid nitrogen. Find out which carbonation/infusion technique is for you and learn about lilikoi, control loops and ultra sonic french fries. Got an idea for Dave’s new break song? Send it to us! This episode was sponsored by Hearst Ranch – the nations largest single source supplier of grassfed and grass finished beef. 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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Frequently Asked Questions

How long is this episode of Cooking Issues?

This episode is 49 minutes long.

When was this Cooking Issues episode published?

This episode was published on March 1, 2011.

What is this episode about?

This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Dave’s experience “fluffing” up the Food Network stars and talking to kids about liquid nitrogen. Find out which...

Can I download this Cooking Issues episode?

Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.