Broth and Beyond with Marco Canora

About this episode

Marco Canora joins Dave Arnold to discuss various aspects of broth, cooking techniques, and culinary misconceptions.

Marco Canora joins the show to talk Brodo, bone broth, and what everyone gets wrong about stock, from marrow-bone misconceptions to the commercial realities of packaging broth at scale. Dave and Marco get into spent hens, fish fumet, lobster shells, blanching greens, cocktail dilution, juice-shake techniques, and why a little acid can save a pizza sauce. Plus: mason jar vacuuming, weevil management, fava bean grievances, striped bass butchery, gummy-bear wellness, and the eternal difference between “interesting” and actually good. Hosted on Acast. See acast.com/privacy for more information.

People in this episode

Host: Dave Arnold

Guest: Marco Canora

Topics covered

• broth
• bone broth
• stock misconceptions
• cooking techniques
• food packaging
• culinary insights

Keywords

• broth
• bone broth
• stock
• cooking techniques
• pizza sauce
• mason jar
• gummy-bear
• fava bean
• lobster shells
• fish fumet

Mentioned in this episode

Organizations: Brodo

Products: bone broth, stock, pizza sauce, mason jar, gummy-bear, fava bean, lobster shells, fish fumet

Places: striped bass

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