Cooking Issues
457 episodes - English - Latest episode: about 3 years ago - ★★★★ - 407 ratingsDave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.
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Episodes
Episode 157: Bread Baking & Bloody Marys
February 11, 2014 17:55 - 1 hour - 41.5 MBThis week on Cooking Issues, Dave tells us his method of dehydrating food and explains the effects that different ovens have on baking bread. After the break, Jack offers his opinions on Bloody Marys, and Dave explains the beauty of experimentation with deviating from the standard recipe. This program has been sponsored by Heritage Foods USA. “To speed dehydration, I always start the dehydrator at a higher temperature and then turn it down.” [9:30] “Unless they’re going someplace to get it...
Episode 156: Soy Milk, Lupini Beans, Plastic Bags, & Apricots
February 04, 2014 18:06 - 50 minutes - 34.5 MBIs it possible to get the soy taste out of soy milk? How should you cook lupini beans? Can we completely do away with plastic bags? Is Dave Arnold ever wrong? All this and more on this week’s episode of Cooking Issues! This program has been sponsored by Whole Foods Market. “It’s not pretentious to want your food cooked properly.” [20:30] “Anything that you can keep out of your fridge is a bonus, because fridge space is limited.” [25:30] Dave Arnold on Cooking Issues
Episode 155: Soy Milk & Kosher Meats
January 28, 2014 18:03 - 42 minutes - 29.1 MBThis week on Cooking Issues, Dave takes question after question. First soy milk, then low-temperature cooking, then salting meat, etc. How does salting your meat longer before you cook it affect its taste and texture? What is the problem with low-temperature wings? Tune in for the answers to these and many more questions! This program has been sponsored by Whole Foods Market. “If you salt meat before you cook it, it changes the texture of the meat.” [18:15] “The point of beer gas is so tha...
Episode 154: Flatware, Tableware, & More
January 21, 2014 17:53 - 46 minutes - 32.2 MBOn today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez help out some listeners with sharpening knives, plate durability, pressure cooking eggs, and much more. Hear Dave’s opinion on which types of plates and bowls you should own in your restaurant or home, as well as what the problem is with drinking out of mason jars. This program has been sponsored by Heritage Foods USA. “I like a good heft in my flatware.” [31:40] “Mason jars are thick, they’re like drinking out of ...
Episode 153: Sanbitter, Crustaceans, & Canned Soup
January 14, 2014 18:01 - 1 hour - 44.8 MBOn this week’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez take a number of caller questions. They provide some helpful advice on mixing with Sanbitter, discuss humane methods to cook crustaceans that will make them taste better, and much more! After the break, they keep the answers coming, discussing sugar in gummy bears, the pros and cons of canning vs bottling, and fungal infections on plants. This program has been sponsored by Hearst Ranch. “Ice water does not an ic...
Episode 152: Circulator Explosion
January 08, 2014 21:17 - 1 hour - 41.3 MBCooking Issues returns in 2014 with helpful kitchen tips regarding circulators, distillation, koji, and more! Tune into this week’s episode to hear Dave Arnold and Nastassia Lopez discuss clarification techniques, and why you don’t want to be in the same room as an exploding circulator. Later, tune in for Dave’s home kitchen modification suggestions. Find out why you should install foot pedals for your home sink, and hear why Dave doesn’t stack his mixing bowls by size. This program has been...
Episode 151: Robot Santa & Food Preservation
December 17, 2013 18:29 - 1 hour - 47.8 MBThis week on Cooking Issues, Dave and Nastasha bring in Rebecca Palkoviks from Booker & Dax and Lara Speier from Days App. They explore the idea of hooking up a tube to a santa robot and pumping fake vomit through his mouth. Then Dave takes a few caller questions about food safety. Tune in to learn some important tips and tricks about refrigerating & freezing food for a long period of time! This program has been sponsored by Regional Access. “Fresh tofu is amazing and it’s not high in acid....
Episode 150: Senegalese Cuisine & Salami
December 03, 2013 18:15 - 54 minutes - 37.1 MBOn today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez answer questions about the essential steps to preparing eggnog. Dave calls up chef Pierre Thiam to discuss Senegalese cuisine. Before the break, he answers a caller’s question about cooking for pregnant women. After the break, Dave and Nastassia sample some salami from Underground Meats. This program has been sponsored by Underground Meats. “People are using more and more oil, not for the taste, but just as a sign o...
Episode 149: Pre
November 26, 2013 18:06 - 1 hour - 42.3 MBOn this week’s pre-Thanksgiving episode of Cooking Issues, Dave Arnold, Nastassia Lopez, and Piper Kristensen talk about the upcoming Kickstarter for the Searzall! Tune into this episode to learn why every culinary nerd needs a Searzall in their kitchen, and how you can support their campaign. Tune in to hear about the successes of turning various nut milks into tofu-like substances. Learn how to make a Reese’s-like filling for a pecan pie! Find out if salt-rising bread has the potential to ...
Episode 148: Rolled Meats, Roasted Peanuts, & Deep Frying
November 19, 2013 18:06 - 49 minutes - 34 MBIn this episode of Cooking Issues, Dave Arnold answers questions about rolled meats, and discusses low temperature methods of cooking turkey. After the break, Dave praises Virginia peanuts and explains why they blow all other peanuts out of the water. Then he describes a fantastic method of roasting and salting peanuts. Dave also gives us his theory on why agave provides such a unique and important sweetness to margaritas. Finally, he outlines a few of the best options for safely deep frying...
Episode 147: Mocktail Tales
November 12, 2013 18:16 - 1 hour - 42 MBIn this episode of Cooking Issues, Dave Arnold discusses some mocktail recipes that most closely mimic all aspects of alcoholic beverages (minus the intoxication). Later, he describes various DIY methods to make your own dry ice. Then, Dave talks about the upcoming Kickstarter campaign for his new product, the Searzall. Finally, he goes over what can cause an oil fire, how disastrous they can be, and how to avoid them. This program has been brought to you by Brooklyn Slate. “From a cooking ...
Episode 146: Better than a BLT?
November 05, 2013 22:55 - 53 minutes - 37 MBCan the BLT be improved upon? Is there anything more American than a Peanut Butter & Jelly sandwich? Do Tiki bitters belong in egg nog? Tune in to another jam-packed episode of Cooking Issues as Dave answers questions faster than you can think them up! This program was sponsored by Underground Meats. “Jerusalem artichokes are the fartiest vegetable in the world!” [45:00] –Dave Arnold on Cooking Issues
Episode 145: Do Octopuses Feel Pain?
October 29, 2013 20:41 - 55 minutes - 38 MBAre octopus aware of their own existence? What’s the best fish sauce? How is pink salt different than regular salt? How do animals experience pain? Dave Arnold continues to plow through listener questions and make food seem easy. Tune in for non-stop knowledge and learn a thing or two about your food! Today’s show was sponsored by Heritage Foods USA. “Nobody understands how to knock out the consciousness in an octopus because nobody knows how an octopus feels consciousness.” [37:00] –Dave ...
Episode 144: Chuggin’ Diet Coke
October 22, 2013 16:44 - 51 minutes - 35.1 MBGet ready for another jam-packed episode of Cooking Issues as Dave Arnold tackles everything from home-carbonation to hot sauce. Find out where his addiction to Diet Coke stems from and learn about why different foods change color. This program was sponsored by Regional Access “If you don’t like eggplant parm, there’s something wrong with you!” [37:00] –Dave Arnold on Cooking Issues
Episode 143: Olive Slime & Fantasy Football
October 15, 2013 16:49 - 55 minutes - 37.8 MBWhy are canned black olives so bad? This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking about some of the cocktails they’re making with crab apples for Martha Stewart’s American Made event. Hear how olives for canning are preserved using huge vats of lactic and acetic acid! Later, Dave answers a listener question about natural pickling. Can you boil vegetables before pickling them? Find out how to change the acid profile of different citrus juices. How should one treat l...
Episode 142: Maximum Flavor
October 08, 2013 17:24 - 1 hour - 42.8 MBThis week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks using a pressure cooker, and learn how hard water can affect beans. Are refrigerations naturally dry or moist, and how does refrigeration humidity influence food storage? Listen in to learn more about grilling cheeses, milk proteins, imitat...
Episode 141: It’s Paste!
September 24, 2013 22:12 - 1 hour - 43.7 MBDave Arnold and Nastassia Lopez talking HASIP Plans, 3-D Printing, pudding, and more on this week’s Cooking Issues. Tune in to hear Dave talk about the processed involved with validating HASIP Plans, and why you should support Underground Meats in their mission to create their own! Later, learn about the difficulties associated with pasteurizing fish. Piper from Booker and Dax calls in to talk about how he prefers to make puddings using different varieties of carrageenan. Is there a way to m...
Episode 140: Fermentation & Tofu
September 17, 2013 17:29 - 1 hour - 41.3 MBAfter an unexpected two-week hiatus, Dave Arnold and Nastassia Lopez are back with another episode of Cooking Issues! Tune in to hear Dave talk about his recent trip to Harvard University, and why he almost had a disastrous experience involving propane torches in his car on the way to Cambridge. Tune in to hear Dave take on fermentation! Dave talks about fermenting tomato paste and making hot pepper sauce. Learn about salinity, and whether or not it is safe to make ramen noodles using lye. L...
Episode 139: Eat Your Yolks
August 27, 2013 19:23 - 56 minutes - 39.2 MBWhat are the culinary and nutritional benefits of egg yolks? Find out all of this and more on this week’s edition of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio talking fried cheese, agar clarification, and a wealth of other topics. Find out why a good grinder is necessary for quality espresso. How can you create a deep freezing contraption with a salt water brine? Why does hydrolyzed pea protein lend itself to wobbly desserts? Tune in to learn more about the muscular s...
Episode 138: Fish Show
August 20, 2013 19:24 - 58 minutes - 40.4 MBDave Arnold and Nastassia Lopez get fishy on this week’s edition of Cooking Issues. After recounting the events of the recent puffing gun party, Dave gets down to business and talks about the various Japanese fish-killing techniques, and how they alter the texture and taste of fish. What are some of the necessary steps for preserving fish? Dave explains how to can and cure fish! Hear Dave resolve more listener cooking problems regarding chilling drinks, fungus on stone fruit, meat glue, gela...
Episode 137: Delhi Belly
August 06, 2013 17:30 - 48 minutes - 33.5 MBAfter sharing some unorthodox ideas for detox methods, Dave Arnold and Nastassia Lopez dig into a new batch of listener questions on this week’s episode of Cooking Issues. Hear how different eggs create different types of mayonnaise, and why one listener is having trouble making mayo from turkey eggs. Listen in to find out about some homemade, DIY immersion circulator technologies! Dave talks about muscle tissue in squid and octopus, and how invertebrates tend to get get mushy after long coo...
Episode 136: Dave Tweaks on Lemonade
July 30, 2013 18:54 - 1 hour - 41.5 MBThe phone lines are off the hook on this week’s episode of Cooking Issues! Dave Arnold is joined by Nastassia “The Hammer” Lopez, and is enduring the beginning stages of his lemonade cleanse. Learn about the history of the Stanley Burroughs Master Cleanse, and why Dave thinks it’s a bunch of baloney. Tune into this episode to learn the best way to slice country ham at home. What food safety considerations should people on neutropenic diets keep in mind? Find out why sausage casings have a te...
Episode 135: Puffing Gun Coming to You
July 23, 2013 17:06 - 38 minutes - 26.2 MBCongratulations to the Museum of Food and Drink on their successful Kickstarter campaign! Look out for the cereal puffer in a city near you! Dave Arnold is back in the studio this week with Nastassia Lopez to answer a few listener questions on topics such as micron size and sauerkraut. Find out how to use skin from slab bacon to make homemade pork rinds! Learn how to cook bratwurst in a circulator, and use unconventional fruit flavors in ice cream. Tune in next week to hear how Dave is handl...
Episode 134: Fund the Puffer
July 16, 2013 18:30 - 47 minutes - 32.9 MBThe Museum of Food and Drink’s Kickstarter is drawing to a close; tune into this week’s Cooking Issues, and donate today! This week, Nastassia Lopez, Peter Kim, and Piper Kristensen hold down the studio while Dave Arnold calls into the show from New Orleans. Tune in to hear about some of MOFAD’s upcoming plans, and why it’s imperative to support the MOFAD Kickstarter campaign now! Tune into this episode to hear the differences between young, commercial meat and older game animals. Where is t...
Episode 133: Sandwich Sissy
July 09, 2013 18:19 - 53 minutes - 36.7 MBDave Arnold calls in from Florida for this week’s episode of Cooking Issues. Nastassia Lopez holds down the fort in Brooklyn, and is joined by Peter Kim of the Museum of Food and Drink. Hear the crew talk about MOFAD’s Kickstarter project, and how they hope to bring interesting food exhibits across the country through a mobile museum model. Learn how to use the flavors of thai basil in your cooking. Find out about preserving deep fry oil and bacon grease, and learn the process of making spri...
Episode 132: Testing Harold McGee
June 25, 2013 17:09 - 1 hour - 45.9 MBHarold McGee joins Dave Arnold and Nastassia Lopez in the studio for today’s edition of Cooking Issues! Harold and Dave team up to tackle some listener questions regarding circulators, food aroma, fruit preservation, and more! Why does orange juice taste so terrible after brushing your teeth? Tune into this episode to hear the cast discuss the nuances of different condiments: ketchup, mayonnaise, barbecue sauce, and mustard. What brands are preferred? Find out why mustard oils in the United ...
Episode 131: Free Berries
June 18, 2013 22:07 - 48 minutes - 33.5 MBThe puffing gun is up and running! This week on Cooking Issues, Dave Arnold and Nastassia Lopez recap the first test of the Museum of Food and Drink’s new cereal puffer! Later, Dave takes on some questions regarding bubble size in alcoholic drinks and flavoring Doritos. How can you get brown rice to stick together? Dave helps a caller preserve some cocktail cherries, and talks about his recent foraging adventures at Riverside Park. How would Dave make banana chips at home? Finally, hear abou...
Episode 130: Washing Dishes & Fruit Sex
June 11, 2013 17:25 - 1 hour - 41.8 MBThe phones are off the hook on this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are talking about new dishwashing formulas that use sodium carbonate instead of phosphates. How tough are these soaps on scum? Learn how to preserve salt crystals in ice cream applications, and find out why Dave loves induction burners. Tune into this episode to hear more about pressure cookers, apple varieties, and cooking chicken for large catered events. Curious about fruit sex? Tune into...
Episode 129: No More Apricots
June 04, 2013 17:27 - 57 minutes - 39.2 MBWe’re smoking fish and steaming pudding on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are once again joined in the studio by Arielle Johnson, PhD candidate at UC Davis. Tune into this episode to learn how to safely smoke salmon using cold and hot smoking methods. When should you freeze your salmon in order to kill existing parasites? Find out how to use a dehydrate to dry fruits like apricots and mangos. Should one worry about sulfites in dehydrated fruits? Dave w...
Episode 128: Ice Cream, Popcorn, & Fish
May 28, 2013 17:01 - 54 minutes - 37.5 MBIn this week’s episode of Cooking Issues, Dave begins by answering a question on gluten intolerance by listener Mike Mallory. He then continues on to answer a question on fior de latte ice-cream, and the problems associated with making ice cream at home. Dave’s offers his opinions on different brands and types of ice cream from all around the world, the effects of stabilizers during the production process, and the effects of guar and gelatin during the ice cream making method? In the second ...
Episode 127: William McGee
May 21, 2013 17:14 - 53 minutes - 36.8 MBDespite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you don’t suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear ...
Episode 126: Chris Young on Coffee
May 14, 2013 17:31 - 1 hour - 41.8 MBChris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grin...
Episode 125: Milk & West African Cuisine
May 07, 2013 19:29 - 1 hour - 43.2 MBDave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ic...
Episode 124: Olive Oil & Mark Ladner
April 23, 2013 19:10 - 50 minutes - 34.5 MBMark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this week’s Cooking Issues! Dave talks about his upcoming trip to Senegal, and the importance of learning about authentic cuisine from different regions around the world. Dave revisits a question about rice noodles, and then delves into different types of miso. How can one substitute duck fat into baking recipes? Later, Mark weighs in on the bacon vs. pancetta debate. What does he prefer when making a carbonara? The cast ta...
Episode 123: Mashed Potato Nightmare
April 16, 2013 17:52 - 1 hour - 46.2 MBArielle Johnson, bitters enthusiast and flavor chemical collector, joins Dave Arnold and Nastassia Lopez in the studio for this week’s episode of Cooking Issues. Listen in to hear Dave talk about his mashed potato nightmares, and why a swinging bucket centrifuge is the ideal centrifuge for a home kitchen. Want to cook a burger in seconds? Try ohmic heating! Later, hear answers to questions about the food safety considerations of re-using soda bottles for carbonation. Dave, Arielle, and Nasta...
Episode 122: Life’s a Beach
April 09, 2013 18:01 - 1 hour - 42 MBToday on Cooking Issues, Dave Arnold hopes to make your cooking life a beach. Nastassia Lopez calls in from the beautiful beaches of Rhode Island to talk with Dave about the new Booker and Dax Searzall. What does it sear? Everything! Learn more about the safety logistics of their new contraption throughout this installment! Dave talks with some callers about pH and pickling, as well as pizza steels and their ability to stand up to uneven heat. Is it safe to use gases from paintball canisters...
Episode 121: Hard Water & Feral Pigs
April 02, 2013 17:01 - 50 minutes - 34.6 MBFind out some alternative uses for transglutaminase on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more...
Episode 120: Gas Burners & Acrylamide
March 26, 2013 17:26 - 1 hour - 43.2 MBDave shares his love for gas burners on today’s episode of Cooking Issues! As always, Dave Arnold and Nastassia Lopez are in the studio to answer listener questions about all things food. Listen in to hear about a recent scandal in Denmark where pork was found in shawarma! Dave and Nastassia read off a few more name suggestions for their new torching product, as well. Tune into this episode to learn more about creating smokey, umami flavor in vegetarian dishes! Lastly, Dave wraps up the epis...
Episode 119: Acetobacter, Eggs, & Ice
March 19, 2013 17:12 - 47 minutes - 32.6 MBPop Rocks, vinegars, nanoparticles, and eggs- we’ve got it all on this week’s Cooking Issues. Dave Arnold and Nastassia Lopez begin the show with a official response from S.C. Johnson about sous vide cooking in Ziplock bags! Later, hear about the possibilities of savor Pop Rocks and open-fermentation fruit vinegars. Should nanoparticles in food a safety concern? Dave hears back from listener about some new and interesting egg peeling techniques. Can harissa sauce be made shelf-stable without...
Episode 118: Fermented Llama Saliva
March 12, 2013 17:39 - 50 minutes - 35.1 MBFermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this week’s episode of Cooking Issues. Tune in as Dave Arnold does his usual routine of answering more questions than you can keep up with in under 60 minutes. No question is off limits, and Dave is on top of his game this week. Have a question for the show? Call us at 718-497-2128 every Tuesday at 12pm or email [email protected]. Regular...
Episode 117: Fecal Beer
March 05, 2013 17:59 - 57 minutes - 39.6 MBCan’t get your dragons beard candy soft enough? Want to use avocado in a sous vide recipe? Do any of these questions make sense to you? If so – you’ve found the right show. Tune into another wild and wacky episode of Cooking Issues as host Dave Arnold plows through food-tech questions from listeners covering a wide range of topics. This week’s show is extra special, as friend of the show Joel Gargano is in studio performing the Cooking Issues theme song live on-air! Today’s program was spons...
Episode 116: Pork & Dessert
February 26, 2013 18:03 - 53 minutes - 36.9 MBWe’ve got a pork-filled episode of Cooking Issues this week! Dave Arnold and Nastassia Lopez are back again, and they’re talking about the many uses for country ham. Tune in for Dave talking about country ham has a seasoning meat as opposed to a central protein. Hear callers ask Dave about smoking and cooking a pig head using low-temperature techniques! Other topics include vacuum distillation, and the uses for Wondra flour! Dave wraps up the show with some dessert suggestions. Learn about n...
Episode 115: Cookie Shards
February 19, 2013 21:22 - 51 minutes - 35.4 MBCan you make high quality bread with bread machine? This week on Cooking Issues, Dave Arnold and Nastassia “The Hammer” Lopez are talking low temperature, vacuum machines, and more! Find out if bone-in meat actually affects flavor, and learn if you can use your bread machine for low temperature cooking. What types of vacuums make for better food quality? Later Dave talks about the benefits of culinary school, and find out how to improve your culinary skills at home. How can you keep your lef...
Episode 114: The Hammer Joins Twitter
February 12, 2013 18:10 - 58 minutes - 40.2 MBPick perfect apples, find uses for your cheese rinds, and learn more about distillation on this week’s Cooking Issues! Tune in to hear Dave Arnold and Nastassia Lopez talk about different textures and acidity levels in apples. How does the shape of a glass affect the drinking experience of certain spirits? Find out about bloom strength in gelatin, and hear Dave and Nastassia talk cut-rate cheese emporiums. Dave also talks about blending and distilling botanicals in a rotovap. Learn about fos...
Episode 113: Espresso, Hot Sauce, & Vinaigrette
February 05, 2013 17:59 - 58 minutes - 39.9 MBValentine’s Day is coming up; find out what to cook for your date on this week’s Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and they’re tackling your culinary questions. Find out the best way to cook a savory cheesecake in a circulator! Why is espresso often served with carbonated water? Dave offers some suggestions for juicing greens, and talks about thickening hot sauce with different starches. What qualifies as true buttermilk? Dave also talks about some ways ...
Episode 112: Seal the Deal
January 29, 2013 18:19 - 48 minutes - 33.7 MBSmoking bacon, gluing meat, and cooking in bags – Dave Arnold’s tackling it all on this week’s Cooking Issues! Tune into this episode to hear Dave talk about seasoning cast iron with cooking grade flax seed oil. Learn how to work with different ice cube sizes when shaking and stirring up cocktails! Later, Dave talks to a caller about safety and smoking bacon, and another caller about using Ziplock bags for a short rib recipe. What are the best ways to cook commercial-grade beef at a low temp...
Episode 111: Offal and Kombu
January 22, 2013 18:04 - 59 minutes - 40.9 MBWant to learn some different ways to prepare offal? On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast ir...
Episode 110: Fried Chicken & Lobster
January 15, 2013 18:32 - 45 minutes - 31.6 MBHow do you fry your chicken? This week on Cooking Issues, Dave Arnold shares his fried chicken recipe and cooking techniques! Joined by Nastassia “the Hammer” Lopez, Dave is answering listener questions about the health considerations of carbonation. What is ‘duck milk’, and how can you use it in the kitchen? Dave offers some suggestions to increase heat in a smoker, and explains how to make a transparent tomato. Later, Dave talks about the many uses of Pectin X Ultra SPL in cooking applicat...
Episode 109: Pine, Yolks, & Soup
January 08, 2013 17:43 - 49 minutes - 34.4 MBThis week on Cooking Issues, Dave Arnold and Nastassia Lopez talk about their experience acting as ‘fluffers’ at the South Beach Food & Wine Festival. Who was more popular at the festival – Dave or Tony the Tiger? Later, Dave tackles this week’s listener questions! Hear why Dave and Nastassia hate the word ‘espuma’, and learn how to use pine flavor in your food and drink! Dave talks about the differences in cooking temperatures for egg whites and yolks, and offers some suggestions for sous v...
Episode 108: Knives & French Fries
December 18, 2012 18:13 - 51 minutes - 35.4 MBIt’s the last Cooking Issues of 2012! Tune in to hear Dave Arnold and Nastassia Lopez answer your cooking questions. Listen in to hear Dave offer advice about adding color to red velvet cake, and talk about the right reasons for going to culinary school. Dave mediates a listener debate about knife sharpening; what’s the best sharpening system for your application? Dave talks about his favorite kitchen gadgets, and why people always cook a turducken wrong. Hear Dave’s newest french fry recipe...