Cooking Issues with Dave Arnold cover image

Homer Murray

Cooking Issues with Dave Arnold

CHAPTER

The Importance of Pressure Cooking

Quinn: "There's like a million ways to do everything. And when you get it, right? So I used to do it like, we used toDo it like when he was at the French culinary institute all the time" Quinn says pre-blanching potatoes is hard because they're not Belgian and don't breathe this stuff. If you have a big steamer or a combi oven, you can do rack after rack of them in an oven. That will make it easier to do a shorter first fry with amazing crust texture.

00:00
Transcript
Play full episode

Remember Everything You Learn from Podcasts

Save insights instantly, chat with episodes, and build lasting knowledge - all powered by AI.
App store bannerPlay store banner