Tune in to hear Dave and Nastassia discuss vacuum packing meat, myoglobin, and the perfect temperature for cooking steaks. Dave also explains the process of corn nixtamalization, the chemistry that distinguishes the taste of a tortilla from that of cornmeal, and how to make perfect tortilla chips.
Tune in to hear Dave and Nastassia discuss vacuum packing meat, myoglobin, and the perfect temperature for cooking steaks. Dave also explains the process of corn nixtamalization, the chemistry that distinguishes the taste of a tortilla from that of cornmeal, and how to make perfect tortilla chips.