In this episode we’re talking about dinner: What you should make, how you should make it, and why the idea of “dinner” is fraught for so many of us. We talk with Melissa Clark, staff reporter for The New York Times Food section and author of the cookbook Dinner in an Instant. We also chat with Dave Arnold, the Founder and President of the Brooklyn-based Museum of Food and Drink and author of the book Liquid Intelligence. And we spend quality time with Claire Lower, Lifehacker’s food editor and the mastermind behind the “Will It Sous Vide” column.
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Discussed in This Episode:
- Chef’n Kale, Chard, Collard Greens and Herb Stripper
- Here’s a good marinade for your meats
- Some creative ways to cook ramen
- For cooking sous vide: The Anova precision cooker
- Cooking Issues with Dave Arnold
- Dave Arnold is a fan of stacking stainless steel bowls
- He’s also a fan of 1L food storage containers with lids
- The importance of learning knife skills
- Dinner: Changing the Game
- The Instant Pot
- Melissa Clark’s Recipe Box
- What is “aquafaba/”?
Our Upgrades of the Week
Every week we like to let you in on the upgrades we’ve made in our own lives. This week we talked about an unplugged version of an old favourite, Cats of Instagram, and the joys of getting ready for bed really early.