No Tangent Tuesday: Fine Dining Regrets, Milk Hacks, and the Ghost of WD~50
No se pudo agregar al carrito
Add to Cart failed.
Error al Agregar a Lista de Deseos.
Error al eliminar de la lista de deseos.
Error al añadir a tu biblioteca
Error al seguir el podcast
Error al dejar de seguir el podcast
No Tangent Tuesday: Fine Dining Regrets, Milk Hacks, and the Ghost of WD~50
-
Narrado por:
-
De:
Acerca de esta escucha
This week on Cooking Issues, the crew goes deep on unforgettable meals, kitchen gadgetry, and the enduring legacy of experimental cooking. Dave revisits the lessons of the "molecular gastronomy" era and breaks down his latest cream syrup experiments, while the team debates service etiquette, restaurant value, and the emotional weight of food memories. Plus: anesthetizing crabs, carbonating cocktails without a freezer, and why it might be time to resurrect original soy-based Worcestershire.
• Highs and Lows of Dining Culture – Michelin stars, pajama dress codes, and the eternal question of whether anyone actually wants their dish described at the table.
• Kitchen Workarounds and Technical Deep Dives – Clove oil protocols for humane shellfish prep, DIY cold plates for carbonation, and what Dave regrets calling “milk washing.”
Hosted on Acast. See acast.com/privacy for more information.