This Week's Episode
Hosted by Lynne Rossetto Kasper
Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.
Ingredients
Use an instant-reading thermometer and the chart below to determine when meats and poultry are done to your liking.
120 degrees F: Rare. Raw was the stop before this. For those convinced this is the only way to eat steak.
125 to 130 degrees F: Medium-Rare. For my taste, ideal for steak and lamb.
135 to 140 degrees F: Medium-Rare to Medium. Still moist, lots of flavor.
145 to 150 degrees F: Medium-Well. Heading for dry. With beef and lamb, this is only for those who insist.
150 to 160 degrees F: Well Done. 150 degrees is ideal for pork.
165 degrees F: Ideal for stewed meat.
170 to 180 degrees F: Only for poultry.
Instructions
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.
