Desperately Seeking France’s Secret Steak Sauce!
Journalist Rebecca Rosman tells us in regards to the feuds and lawsuits over France’s top-secret steak sauce. We additionally chat with Saturated Ice Cream founder Lokelani Alabanza, who’s inventing new flavors of ice cream, from peanuts and cola to scorching Nashville rooster; we make Mexican sweetcorn muffins; and Alex Ainouz tells us why we must always overlook about do-it-yourself sourdough and bake white bread as an alternative. (Originally aired August 27, 2020.)
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Questions on this sequence:
“When I bake a strawberry cake, the recipe at all times says to make use of a paddle attachment. I used another person’s mixer that solely had a whisk attachment and for some purpose the cake got here out significantly better. It was a lot much less dense and lighter in crumb. Why was that like that? “
“I made a root vegetable gratin. It contained complete milk, cream, cheese, and butter, which separated into clear liquid and milk solids when the gratin was served. I’m wondering how I can stop this separation? “
“I lately spoke to you about my downside with blueberry smoothies – if I made them they’d gel. I attempted out Sara’s suggestion and needed to report on the outcomes. “
“I work within the hospitality business and we’re making an attempt to change to a extra sustainable seafood menu. We met with native fishermen and so they recommended promoting us dogfish, amongst different issues. We have tried serving dogfish previously however clients stated the ammonia style was unsavory. Do you could have any options on tips on how to neutralize a style like ammonia in one of these fish? “
“I made a few completely different sorbets lately. I would really like rather less sugar within the recipes. Is it attainable to regulate the quantity of sugar with out affecting the consistency of the dessert? “
“I discovered a recipe that requires carob molasses. Can I change it with regular molasses? “