Episode 44: Curing and Iki Jime
from Cooking Issues
This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.
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How long is this episode of Cooking Issues?
This episode is 49 minutes long.
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This episode was published on June 14, 2011.
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