In this episode we talk about using sodium nitrite when brining pork for added flavor and color retention, and how the addition of baking soda can lead to more tenderness. We also talk about "tyndallization" and if that concept can allow you to sterilize meats for long term storage using sous vide. Then we finish this episode with a quick question about fats turning rancid after being used for confit, and get an update from Mack-The-Knife on his Halloween dinner preparation, talking about pumpkin pie and cheese cake.
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The Stella Cast, hosted by Chef Jacob Burton, is a conversational podcast about food, cooking, and anything interesting happening within the culinary universe. Interviews with chefs, culinarians, and taste makers are also featured. You can view and listen to all episodes by visiting the Stella Cast Podcast Index.
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