Jailhouse Sous Vide: Cooking Behind Bars
Writer Daniel Genis tells us how he learned to cook in prison with limited tools and ingredients, from fried fish and dumplings to pasta cooked on a rewired hot pot. Plus, spirits expert Yolanda Shoshana reveals how cognac became a part of Black history, Dr. Aaron Carroll tells us why coconut oil might not be as healthy as we think, and we make chicken fricase from Puerto Rico.
Get this week's recipe, Chicken Fricase with Tomatoes, Potatoes and Carrots: https://www.177milkstreet.com/recipes/chicken-fricase-with-tomatoes-potatoes-and-carrots
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
This week's sponsors:
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