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Topical Currents

Sous-Vide Cooking

(1-12-2017) Miami Chef Patrick McCurry, Senior Instructor at the Miami Culinary Institute.  Topic: Sous Vide (under vacuum): This method of cooking in a sealed plastic pouch has been used in top restaurants for many years.  It’s now easily available for home use in many forms. We discuss what it is, why is it useful, how to use it and if it's safe. 

Dinner in Minutes-

Ham and Lentil Soup: perfect for a winter night.

www.dinnerinminutes.com

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WLRN Radio's Joseph Cooper says producing and hosting Topical Currents is the most rewarding experience of his long radio career, which began at the University of Missouri School of Journalism in the 1970s.
Richard Ives came to WLRN in September 2000 to begin a new career in radio. Born in Fort Lauderdale, his family moved to Long Island, New York, where he grew up. After graduation from college and an unsatisfying stint in a job that, as he puts it, "paid the bills but for which I had no passion" he found himself contemplating a midlife career change after being laid-off.
Polly works as a producer with The Sunshine Economy. She has previously worked with DoubleTake Documentary Institute and Magazine, The Sally Jessy Raphael Show and ABC Talk Radio Networks.