Episode 180: Green Meat & Cyanide Cherries

Whys my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this weeks episode of Cooking Issues. Listeners also get to learn the meaning of Pancake Syndrome (Its not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market. Most of the greening in meats are due to sulfur or hydrogen peroxide. The longer an onion sits after its cut the more metallic its going to taste Do not store flour in the fridge, store it in the freezer. --Dave Arnold on Cooking Issues

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Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.