Sang and liquid nitrogen

Sang Yoon “cold-boiling” herbs and asparagus at KCRW.

Did you know that you can “cook” with cold? Chef Sang Yoon of Father’s Office and Lukshon stops by the KCRW studios with a canister of liquid nitrogen and fresh asparagus; he explains the process of cryo-blanching vegetables with liquid nitrogen. Jonathan Gold finds seriously spicy Hunanese food in Rosemead and journalist David Hochman uncovers a secret restaurant hidden in plain sight. St. Patty’s Day is Sunday. Why not whip up a batch of Guinness spiked cupcakes? “Beeroness” Jackie Dodd suggests several beer-laden baked goods from Guinness Chocolate Truffles to Pecan Porter Pie. Author William Knoedelseder tells the story of the rise and fall of Anheuser-Busch; plus, Vice TV personality and restaurant owner  Eddie Huang remembers what it was like to take his stinky Taiwanese bao to elementary school when everyone else was munching on Lunchables. At the market, Laura Avery chats with Sven Mede, Managing Chef of Catch, about spring salads and celebrates the return of Zuckerman Family Farm’s jumbo asparagus.

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