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This Week in Food #242: Timing

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This Week in Food #242: Timing This week we examine timing in the food industry. Cooks everywhere need to be on time. Sometimes we lose sight of that fact. Chef Wook Kang and I discuss how to be more punctual, organized and on the mark in the kitchen. Thanks for listening and we’ll see you next week.

4 thoughts on “This Week in Food #242: Timing

  1. Oh, I just found it on the back of the Land ‘o Lakes box! It uses 4 oz. of butter (more fat than I would usually use) and parmesan cheese. I’m very strict about my pizza crust. I only use flour, yeast, water, salt and olive oil. That’s it! Nothing more. Let me know if you try it and like it. Happy pizza making.

  2. Well I took my parents to Lou Malnati’s when they were in town and I am pretty sure it was a butter crust, just like the same crust used for deep dish pizza.

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