March 14, 1998
She's back! Shirley Corriher, our food scientist, favorite culinary sleuth, and author of the best-selling CookWise, joins us this week with more of her no-nonsense advice and insights into how and why things happen in cooking. Shirley shares the secret to perfect browning in her recipe for juicy roast chicken and gives us the final word on how to keep those pricey exotic greens fresh for a month (yes, a month!) in the crisper. Trust us—we use her technique and it works! Our dynamic dining duo, Jane and Michael Stern, report in from Stella's in Montana with the lowdown on real cowboy food; Stewart Stevens, author of Feeding Frenzy, takes us to a three-star restaurant in Paris; and the phone lines will be open for your calls to Lynne.
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