Soy sauce. It’s not one thing. It’s a big category of sauces. Veteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about soy sauces. Plus, a one-minute cooking tip. And the Ithaca NY farmers’ market.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about three ways to pickle: room-temp lacto-fermentation, short-cut fermentation, and refrigerator pickling. All ways explored in their new book COLD CANNING. Plus, a one-minute cooking tip about soy sauce. And bagels with blackberry conserve!
Read MoreThe many types of soy sauce. It’s not one thing but an entire category, including national, regional, and culinary variations. Let’s talk about the vast scope of this condiment/ingredient. Plus, a one-minute cooking tip (about boiling water!). And sweet red chili sauce!
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