{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2Fa6ab6da4-a6ab6da4","width":444,"version":"1.0","type":"rich","title":"Episode 75: Low Temperature & Hot Pockets","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/26b2a5d0-a22c-4566-9262-39c7ef153fea/1449187449artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/26b2a5d0-a22c-4566-9262-39c7ef153fea\" height=\"200\" width=\"100%\" title=\"Episode 75: Low Temperature &amp; Hot Pockets\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Cooking Issues, Dave Arnold and Nastassia Lopez take on listener questions of all sorts - from low-temperature cooking, to building a homemade circulator, to knife sharpening. What types of pumps are suitable for a good circulator? What is the best way to soak a liver? And what do Hot Pockets have to do with this weeks Cooking Issues? Tune in to find out! This episode was sponsored by Modernist Pantry Heres the deal: most of the cooking techniques for offal are made to get rid of residual blood, or to get rid of the off-flavors because they tend to have a lot of bacteria and a lot of fat...If you soak in milk, its water and fat, so it would draw out off-flavors. -- Dave Arnold on Cooking Issues\n\n"}