Rolled Meats, Roasted Peanuts, & Deep Frying
In this episode of Cooking Issues, Dave Arnold answers questions about rolled meats, and discusses low temperature methods of cooking turkey. After the break, Dave praises Virginia peanuts and explains why they blow all other peanuts out of the water. Then he describes a fantastic method of roasting and salting peanuts. Dave also gives us his theory on why agave provides such a unique and important sweetness to margaritas. Finally, he outlines a few of the best options for safely deep frying (without compromising quality) at home. This program has been sponsored by Cain Vineyard & Winery.
"Do not use a used hair dryer on food." [19:15]
"Fructose is a very interesting as opposed to sucrose, in that its sweetness hits you right away, and then leaves very quickly." [34:55]
-- Dave Arnold on Cooking Issues