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12:OO-12:45 /// Cooking Issues
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2:OO-2:45/// WORD OF MOUTH
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4:OO-4:45 /// All in the Industry
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12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
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Cooking-issues
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When is raw too raw? This week on Cooking Issues Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship and how Dave wants to go to Australia to see the marsupials. We just don't have enough marsupials here in America! This program was brought to you by Heritage Foods USA.

"Remember, towards the end of your distillation you're pumping mostly water. And you don't really want freeze up on your coils." [27:00]

"The color of a meat is what people use to judge how done it is. Right? But the color of the meat can lie." [43:00]

"If you want something that tastes braised, you have to go extremely reduced on any sauces or stocks that you put in." [52:00]

--Dave Arnold on Cooking Issues


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