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Episode 55

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Published on:

1st Feb 2021

How To: FRESHEN UP TAKE-OUT (Part Two)

The second in our three-part series on how to make take-out better.

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks but also veteran take-out diners. We love calling in food when we're too tired to cook.

But take-out can lose its oomph in transit. And prepared foods suffer after a day or two in the fridge.

How do you bring back all those great flavors? In this second part of our series on freshening up take-out, we talk about better condiments. Just because you're ordering in doesn't mean you shouldn't have a few things in the pantry to make your food taste better.

Here are the segments of this episode of COOKING WITH BRUCE & MARK:

[01:10] Use a finishing olive oil to brighten up take-out.

[02:30] Use better salts, not just table salt, to bring out flavors lost in transit.

[04:40] Asian take-out requires its own doctoring

[08:35] A great story about what it's like to run a restaurant!

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

About your host

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Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!