Aki Kamozawa, co-author of Ideas in Food: Great Recipes and Why They Work joins Mark and Francis to discuss the science behind recipes and why bread rises, how to make sauces have a certain mouthfeel, how to cook meat perfectly, specifically why cooking at a lower temperature makes meat more tender and flavorful, and how freezing can enhance the character of foods, among other topics.
MP3 Available: Click here to listen, right click to download.
See also:
IdeasInFood.com
Podcast Date: 3/14/2011
http://www.restaurantguysradio.com/sle/rg/content/shows/index.asp?show_id=527
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