WELCOME TO OUR KITCHEN: We're talking about soy sauce!
2024/11/04
再生時間： 27 分
ポッドキャスト

カートのアイテムが多すぎます

ご購入は五十タイトルがカートに入っている場合のみです。

カートに追加できませんでした。

しばらく経ってから再度お試しください。

ウィッシュリストに追加できませんでした。

しばらく経ってから再度お試しください。

ほしい物リストの削除に失敗しました。

しばらく経ってから再度お試しください。

ポッドキャストのフォローに失敗しました

ポッドキャストのフォロー解除に失敗しました

WELCOME TO OUR KITCHEN: We're talking about soy sauce!

無料で聴く

ポッドキャストの詳細を見る

サマリー
Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.
Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.
We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.
[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.
[23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

続きを読む一部表示

あらすじ・解説

Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.

Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.

We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.

[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.

[23:09] What’s making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

続きを読む一部表示