2 chapters across the catalog
The hosts provide a detailed guide on how to properly sear tuna, emphasizing the need for high-quality sashimi-grade fish and a high-smoke-point oil. They discuss the technical aspects of searing each side for 30 seconds while keeping the center raw. The segment briefly pivots to a clip of General Dempsey discussing "stiffening the spine" of local forces in the Middle East.
Lard Health Benefits, Beef Kidney Fat, French Fry Chemistry
John C. Dvorak discusses a Slate article regarding the return of lard as a health-conscious cooking fat. He details the chemistry of rendering beef kidney fat, explaining its high smoke point and specific heat properties. Dvorak recounts a personal experiment with deep-frying french fries and chicken in rendered lard, ultimately expressing disappointment with the oily coating it left.
