From Chicago Tribune's The Stew blog: From the fine geeks at CNet, we pass along a good interview with Jeff Porter, author of Cooking For Geeks.
Skip ahead to the 3:30 mark for an interesting discussion on collagen,
turkey legs and why different parts of your Thanksgiving bird cook in
different ways. Also in the interview, Porter talks about some
geek cooking trends, including sous vide, making instant ice cream and
induction cook tops.
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