Episode 44
Episode 44: Curing and Iki Jime
Cooking Issues · Heritage Radio Network
June 14, 201149m 59s
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Show Notes
This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.
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Topics
cooking advicebooker and daxdave arnoldheritage radio networkfood sciencenastassia lopezmuseum of food and drinklistener questionscall-in showfood techcooking issues