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

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Manage episode 482256903 series 1895781
Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Soy sauce. So many of us in North America grew up thinking it was one thing when in fact it's a big category of things. Yes, mostly related. But the array of soy sauces offers a big difference in flavors and even textures.

Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written three dozen cookbooks. This podcast is all about our passion: food and cooking. Thanks for joining us.

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

[01:07] Our one-minute cooking tip: Store opened soy sauce in the fridge.

[03:25] Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?

[21:13] What’s making us happy in food this week: pho and the Ithaca NY farmers' market.

  continue reading

304 episodes

Artwork
iconShare
 
Manage episode 482256903 series 1895781
Content provided by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Soy sauce. So many of us in North America grew up thinking it was one thing when in fact it's a big category of things. Yes, mostly related. But the array of soy sauces offers a big difference in flavors and even textures.

Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written three dozen cookbooks. This podcast is all about our passion: food and cooking. Thanks for joining us.

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

[01:07] Our one-minute cooking tip: Store opened soy sauce in the fridge.

[03:25] Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?

[21:13] What’s making us happy in food this week: pho and the Ithaca NY farmers' market.

  continue reading

304 episodes

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