Buzz
This episode dives into the intricacies of dinner—what to cook, how to prepare it, and why the concept of 'dinner' feels overwhelming for many. Featuring Melissa Clark, a staff reporter for the New York Times Food section and author of the cookbook Dinner in an Instant, alongside Dave Arnold, Founder and President of Brooklyn's Museum of Food and Drink and author of Liquid Intelligence. Plus, insights from Claire Lower, Mytour’s food editor and creator of the popular “Will It Sous Vide” column.
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Topics Covered in This Episode:
Chef’n Kale, Chard, Collard Greens and Herb Stripper
A delicious marinade for meats
Innovative methods to prepare ramen
The Anova precision cooker for sous vide
Cooking Issues with Dave Arnold
Dave Arnold’s preference for stacking stainless steel bowls
His recommendation for quart-sized food storage containers with lids
Why mastering knife skills is essential
Dinner: Changing the Game
The versatility of the Instant Pot
Explore Melissa Clark’s Recipe Box
Discover the wonders of aquafaba
And much more to explore.
This Week’s Upgrades
Each week, we share the upgrades we’ve incorporated into our lives. This time, we discussed a non-digital take on a classic favorite, the charm of Cats of Instagram, and the simple pleasure of heading to bed extra early.
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