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2min chapter
Kevin Jeung, YYZ Chef of Research and Production The Fermentation Lab at Noma.
Cooking Issues with Dave Arnold
Exploring Danish Bread and Pork Culinary Traditions
This chapter explores the rich flavors of Danish dark rye bread and a memorable dining experience in Denmark featuring this unique bread. It also delves into the culinary techniques of preparing Danish pork skin and festive pork cuts, highlighting the cherished traditions behind these dishes.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode