Episode 198: High
Cooking Issues
English - February 10, 2015 18:17 - 48 minutes - 33.3 MB - ★★★★ - 407 ratingsFood Arts Technology cooking issues dave arnold nastassia lopez heritage radio network food science museum of food and drink food tech call-in show listener questions cooking advice Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Episode 197: Pringles, Caviar & Champagne
Next Episode: Episode 199: Jackie Molecules
Dave and Nastassia are back this week to take listener questions on a host of topics including essential oil emulsification, bone broth cappuccino foam and budget circulators. Dave gives his opinion of “smart” lightbulbs and discusses high-end scrapple. Later on Peter Kim of MOFAD joins in and discusses Dashi and allium oils. This program was brought to you by MolecularRecipes.com.
“The larger the volume of water you want to keep warm, the longer it will take to heat up but the less temperature fluctuation you will have when you dispense.”
[43:00]
“As it turns out, people don’t like liver in their scrapple.”
[59:00]
–Dave Arnold on Cooking Issues