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 107: Food Science Schooling
December 11, 2012 19:27 - 44 minutes - 30.9 MBThis week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking gummies, meringue, studying food science, and sous vide! Tune in to hear Dave offer his suggestions for making a small appetizer that includes prawns and herb gels. Find out if food processors ruin the flavor of lemongrass. Listen in and learn more about spinning lemon and lime juice, exotic spices, and the best way to cook a prime rib! Dave answers a listener question about continuing education in food science; is it b...
Episode 106: Live Readings with Harold McGee
December 04, 2012 20:47 - 46 minutes - 32.2 MBDave Arnold and Nastassia Lopez lament the world’s declining champagne consumption on this week’s episode of Cooking Issues. Dave starts the episode by reiterating the safety of liquid nitrogen in cooking applications if used by an experienced technician. Dave also goes on to explain the different stages of the freezing process. Harold McGee calls in to read excerpts of his book, On Food and Cooking! Tune in for an expert reading on caramelization and Maillard reactions, and hear Dave and Ha...
Episode 105: Grease on Cashmere
November 27, 2012 17:51 - 1 hour - 42.7 MBDid you catch Dave Arnold on CNN’s The Next List? If you missed it, don’t worry- Dave and Nastassia Lopez are in the studio for another episode of Cooking Issues. Once again, Dave sets the record straight about liquid nitrogen use in a culinary setting. Find out where processed cheese was invented, and learn about the flavor-enhancing qualities of salt! Dave takes two caller questions: one about frying pork chops, and another about preparing stocks in pressure cookers. Tune in to hear Dave’s...
Episode 104: Turkey Issues
November 20, 2012 18:11 - 48 minutes - 33.3 MBDave Arnold and Nastassia Lopez are celebrating Thanksgiving on this week’s episode of Cooking Issues! Grab a bottle of wine, and tune in! Dave explains a few different ways to make bitters at home using high proof spirits or iSi methodology. Tune in to hear about Dave’s bionic turkey recipe, and his mother’s awesome stuffing! Dave distinguishes between stock pots and pressure cookers, and what he prefers for making stock. Listen in to hear Dave recommend sizes of stock pots and pressure coo...
Episode 103: Bread & Brine
November 13, 2012 18:58 - 46 minutes - 31.8 MBOn this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by Piper Kristensen of Booker and Dax. Tune into this episode to Dave answer some questions about the oven spring when making bread at home, and different factors that determine quality of bread. Learn how spices and brine enter and flavor meat. Dave also talks about dairy coagulation, and how to prepare cod milt! Low temperature cooking, hydrogenating, and fermenting – Dave and the crew are ta...
Episode 102: Hurricane Sandy, Refrigeration, & More
November 06, 2012 19:12 - 47 minutes - 32.7 MBWelcome to yet another episode of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio post-Hurricane Sandy, and are talking about the storm’s impact on New York City. Dave is without power, and so are so many other people in Lower Manhattan, the Rockaways, Brooklyn, and Long Island. Later, Dave suggests a few Cambodian cookbooks and pressure cookers. What is the best way to apply sous vide techniques in a food truck? Dave talks about the differences between home and commercial ...
Episode 101: Fly Control & Waffles
October 16, 2012 16:52 - 57 minutes - 39.5 MBDave Arnold and Nastassia Lopez are back after last week’s celebration for another installment of Cooking Issues! This week, Dave troubleshoots a rotovap that’s been working in dry ice and acetone, and talks about his experiences with cryo-shucking. Later, Dave talks about the best way to keep vinegar flies away from your homemade fermented foods. Hear how you can use hormone treatments to keep flies from breeding in your kitchen. What is the main difference between waffle and pancake batter...
Episode 100: The 100th Episode!
October 09, 2012 20:50 - 53 minutes - 37.1 MBWelcome to the 100th episode of Cooking Issues! To congratulate Dave Arnold and Nastassia Lopez, HRN’s own Patrick Martins, Erin Fairbanks, and Michael Harlan Turkell stop by the studio and pop a bottle of Prosecco! To start off the episode, Dave addresses a recent tragedy involving cocktails prepared with liquid nitrogen. Tune in to hear Dave talk about the inherent responsibility involved with using liquid nitrogen, and why liquid nitrogen is just a tool like a knife or a deep fryer. Later...
Episode 99: Fracking & Ice Cream
October 02, 2012 16:41 - 43 minutes - 30.1 MBCNN is in the studio filming Dave for “The Next List” on this week’s edition of Cooking Issues and Dave has a full mailbag of questions to answer. From making ice-cream at home with a Carpigiani to hydro-colloid experimentation, Dave’s got the solutions to all of your issues. Learn more about different types of fats, low temperature cooking techniques and more. What would it take for Dave to punch somebody in the face over food? How does fracking affect ice cream? How can you make sure not t...
Episode 98: Preserving, Smoking & Pig Heads
September 25, 2012 16:35 - 48 minutes - 33.2 MBWhat do you do with a pig head? Why don’t more people like scrapple and haggis? Want more tips on food preservation? You’re in the right place! Tune into another hilarious and information-packed episode of Cooking Issues hosted by Dave Arnold. He takes listener questions on everything from coffee infused cocktails to the poisonous nature of Indonesian candle nuts. Find out why Dave thinks there will be an explosion of immersion circulators on the market soon and his advice for smoking a whol...
Episode 97: “Heir Apparent”
September 18, 2012 21:21 - 39 minutes - 26.8 MBThough he’s late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We’ve got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia’s preferred title is “heir apparent” and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was s...
Episode 96: Circulation and Clarification
September 11, 2012 18:01 - 48 minutes - 33.5 MBDave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this week’s Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions. Hear Dave talk about the differences between the Nomiku and the PolyScience immersion circulators. Learn why Dave is a “margarine hater”, and why butter has no set melting point. Later, tune in for some centrifugal talk, why clarification always...
Episode 95: Intelligent and Tasty Cephalopods
August 28, 2012 17:31 - 44 minutes - 30.7 MBDave Arnold is back from Colombia, and is joined again by Nastassia Lopez for another episode of Cooking Issues. Dave and Nastassia start off the the show by talking about different tropical fruits and thickeners. Dave revisits the homemade gummy candy topic with a listener response. Tune in to learn more about starch molding and gum arabic! Later, Dave offers some rethermalizing tips to ensure food safety and fresh flavor. Did you know that cephalopods are some of the smartest creatures in ...
Episode 94: Curing Meat and Making Sausage
August 21, 2012 20:07 - 51 minutes - 35.2 MBDave Arnold is heading to Colombia, but not before another episode of Cooking Issues. Dave and Nastassia Lopez start the show off talking about making and preserving cocktail cherries at cellar temperatures. Tune in to learn about the proper balance of sugar, alcohol, and calcium to maintain the structure of the cherry! Later, Dave answers a question about texture in homemade sausage, and how fat is instrumental in determining how a sausage holds up. How can a homebrewer infuse a coffee flav...
Episode 93: The Role of Plating
August 14, 2012 18:10 - 50 minutes - 34.9 MBThis week’s episode of Cooking Issues starts off with a slightly off-topic discussion: food aesthetics. Tune in to hear Dave Arnold and Nastassia Lopez talk about the the importance of the appearance of a dish or cocktail versus its taste. What role does food presentation have in defining the quality of a meal? Later, Dave tackles a question about centrifuges and clarifying agents, as well as some methods to re-bottle vermouth. Dave offers some equipment suggestions to a caller, and follows ...
Episode 92: Sap and Stock
August 07, 2012 17:26 - 49 minutes - 34.1 MBWelcome to another installment of Cooking Issues with Dave Arnold and Nastassia Lopez! On this episode, Dave breaks out some of his cocktail knowledge to help a couple win a Mexican-themed cocktail competition. Tequila, mezcal, or sotol? Later, Dave talks about the differences between birch and maple syrup, and finally talks about making cream liqueurs at home. Dave answers a few different questions about stocks. what is the best way to prepare a chicken stock for pressure cooking? And at wh...
Episode 91: Shellfish and Fish Sauce
July 31, 2012 17:52 - 53 minutes - 36.6 MBWelcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino. What could cause off-flavors in pressure-cooked stocks? Hear Dave’s opinions about using spent distiller’s grain in food products intended for human consumption. What effect does distiller’s grain have on livestock...
Episode 90: Live from Tales of the Cocktail
July 24, 2012 18:46 - 47 minutes - 32.9 MBOn this week’s episode of Cooking Issues, Dave Arnold calls in from Tales of the Cocktail in New Orleans, while Nastassia Lopez holds in down in the Heritage Radio Network studio. Even though Dave’s in New Orleans, he’s still here to answer all of your cooking questions! Is it possible to turn a turkey roaster into a deep fryer? And what problems could arise from such a transformation? Next, Dave revisits a question about pressure cooking jams, and what it does to flavors and Brix levels. Da...
Episode 89: Peeling & Seasoning
July 17, 2012 18:25 - 54 minutes - 37.2 MBOn this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are tackling a bunch of different food-related topics; from peeling potatoes, to heat energy- your hosts have all the answers. Tune in to hear about Dave and Nastassia’s respective potato peeling tools of choice, as well as the effectiveness of anesthetizing shellfish in heightening flavor. Dave fields some caller questions about whipping cream at home, and why it differs in consistency from store-bought whipped cream....
Episode 88: Egg Your Oven
July 03, 2012 18:06 - 47 minutes - 32.4 MBOn this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aaron Marks, Development Executive for a food mini-series called Deconstructing Dinner: Reconstructing Our Food System. For more information, visit Deconstructing Dinner’s Kickstarter page. After a brief discussion about Dave’s love for financial history, Dave talks about combi steam ovens’ capabilities at low temperatures, and how to make sure your combi steam oven is properly calibrated. Dave tackles so...
Episode 87: Banned Bubbles
June 26, 2012 20:36 - 41 minutes - 28.2 MBWe’re getting sociopolitical on this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio taking your questions about cooking and other food-related topics. We start this week’s installment with a listener question about the proposed ban on sodas of certain sizes in New York City. Tune in to hear Dave’s opinions about the proposal, considering his love of bubbly beverages. Other questions include troubleshooting vacuum reduction devices, and the safety of homem...
Episode 86: Frothy Lulo
June 19, 2012 17:26 - 46 minutes - 31.8 MBDave Arnold breaks his personal record as he zooms on his bicycle to Roberta’s for this week’s Cooking Issues! This week, Dave gives away some pork chops from the Heritage Meat Shop to listeners who answered this question, “What Colombian fruit naturally creates a frothy head and can be used as an egg white substitute in cocktails?” The answer- lulo! Later on, Dave finally answers some questions about processed cheese and cheese consistency. Also Dave talks about some problems with mushy mea...
Episode 85: Back From Japan!
June 12, 2012 16:46 - 48 minutes - 33.3 MBDave and Nastassia are back from Japan and Cooking Issues has returned! Dave’s mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disast...
Episode 84: Nastassia Hates Coffee
May 22, 2012 16:50 - 46 minutes - 32 MBThis week on Cooking Issues, Dave takes issue with Nastassia’s distaste for coffee and, to a lesser extent, hipsters as she heads off to Seattle after the show. He takes listener calls on Memorial Day BBQ advice, pressure cooker recipes, and tips for beet terrine. Find out what Charlie Trotter’s is like in it’s final months as a restaurant and find out why home curing ham isn’t always the best move. This program was sponsored by S. Wallace Edwards & Sons. “A great thing to make with pressur...
Episode 83: A Nasty Leak
May 15, 2012 16:58 - 45 minutes - 31.5 MBCooking Issues keeps on rolling as Dave Arnold tackles a wide variety of listener questions. Tune in and hear tips on everything from rice cooking, ice baths, low temp cooking, carbonation and ultra sonic homogenizers. Hear Dave’s thoughts about why quart containers are so awesome and why gin & grape soda might actually mix well! This episode was sponsored by White Oak Pastures. “The mold [in yeast/mold balls] saccrifies the rice- takes the rice starch and converts it to sugar to make it sw...
Episode 82: Puffing Guns and Orange Shirts
May 08, 2012 16:50 - 52 minutes - 36.2 MBThis week on Cooking Issues, Dave Arnold is all over the place and breaks down his thoughts on carbonation, DIY circulators, popcorn machines and more. Find out more about meat slicers, food dehydrators cereal puffing and vacuum sealers as he answers your cooking questions yet again. Non-cooking related “Issues” this week include the age-appropriateness of Jurrasic Park, The Beastie Boys and Dave’s loud orange shirt. This program was sponsored by Fairway Market. “If you’re going to carbonat...
Episode 81: Back from Berlin
May 01, 2012 16:52 - 50 minutes - 35 MBDave Arnold is back from Germany and ready to solve your cooking issues! Tune in as he explains how myoglobin is responsible for the color of meat and why salting wild game before low temp cooking might not be the best idea. Get some tips on making craft soda and hear what Dave thinks about alcohol and digestion. Also find out what’s going on with the foie gras ban in California and why Dave could live without the fattened liver. This program was sponsored by Modernist Pantry “The color of ...
Episode 80: Flavor Pairings & More
April 17, 2012 18:19 - 53 minutes - 36.9 MBThis week on Cooking Issues, Dave Arnold answers questions about everything from refractometers to pressure cooked caviar. Find out why he might be making high-end Vodka Red Bull’s for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds & Molecules and why he thinks its bunk. This program was sponsored by Barterhouse. “Commercial fry oil is much better than what we buy in the supermarket cause it lasts a boat load longer and is a lot cleaner.” —Dave Arnol...
Episode 79: Brooks Headley Returns
April 10, 2012 16:49 - 51 minutes - 35.6 MBAre flavor pairings real? Are there shared compounds and volatiles in successful food pairings? What the hell does Crystal Light have to do with Brooks Headley’s cooking career? Find out the answers to all these questions on an entertaining and informative episode of Cooking Issues with Dave Arnold. Learn more about the science of flavor and why Dave thinks there are no invalid sources of inspiration when it comes to food. This program was sponsored by Modernist Pantry. “In the end, anythin...
Episode 78: Maxime Bilet
April 03, 2012 17:06 - 51 minutes - 35.2 MBThis week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime...
Episode 77: Juniper, Steaks, and Vegan Bakes
March 20, 2012 16:04 - 41 minutes - 28.8 MBThis week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia’s NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more! “Cauliflower like all other brassica-style things, contains a lot of sulfur ...
Episode 76: Tony Conigliaro
March 13, 2012 16:38 - 59 minutes - 41.2 MBThis week on Cooking Issues, Dave Arnold is joined in the studio by cocktail and drink expert Tony Conigliaro of the Drink Factory Lab, 69 Colebrooke Row & The Zetter Townhouse. Tune in as they answer questions about everything from binary reactions of taste combinations in cocktails to low temperature heart cooking and even gizzard pickling! As usual, Cooking Issues is the only place in the world you can get the inside track on all the tech and cooking questions that nobody else will answer...
Episode 75: Low Temperature & Hot Pockets
March 06, 2012 17:13 - 44 minutes - 30.4 MBThis week on Cooking Issues, Dave Arnold and Nastassia Lopez take on listener questions of all sorts – from low-temperature cooking, to building a homemade circulator, to knife sharpening. What types of pumps are suitable for a good circulator? What is the best way to soak a liver? And what do Hot Pockets have to do with this week’s Cooking Issues? Tune in to find out! This episode was sponsored by Modernist Pantry “Here’s the deal: most of the cooking techniques for offal are made to get r...
Episode 74: From Moscow to Australia
February 28, 2012 17:37 - 44 minutes - 30.8 MBThe lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry “The inhe...
Episode 73: Makin’ Mozzarella
February 21, 2012 17:40 - 41 minutes - 28.4 MBThis week Cooking Issues starts a little early and takes on all your chocolate making questions from how to get the best crystals from your cocoa butter to using immersion circulators. From chocolate Dave’s focuses his advice to centrifuges and how you can keep yours clean as well as advising a caller about the benefits of getting a good commercial fryer, even for your household. Then, have you ever wanted to make the perfect homemade mozzarella but it’s not coming out right? Tune in as Dave...
Episode 72: Valentine’s Day
February 14, 2012 17:59 - 45 minutes - 31.2 MBThis week on Cooking Issues Dave and Nastassia get out their Valentine’s Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look...
Episode 71: Spheres & Circulators
February 07, 2012 18:37 - 45 minutes - 31.1 MBThis week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry. “The problem with Ultra-Tex is that because it’s ...
Episode 70: Get To Know Your Knife
January 31, 2012 17:56 - 45 minutes - 31.5 MBThis week on Cooking Issues Dave gets on point in teaching you how to sharpen your fine kitchen knives from all over the world– from Japan to the West. Did you know that Japanese knives are traditionally only right-handed? Later on, all your questions about dry aging fish and poultry, venison sausage, and the usefulness of spherical ice cubes are answered. Learn all about how war made food evolve, Dave’s new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is spon...
Episode 69: Fried Meatballs, Fish and More
January 24, 2012 17:44 - 44 minutes - 30.6 MBDave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry. “When you’re cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them fro...
Episode 68: Say No To Whole Wheat Pasta
January 03, 2012 18:02 - 48 minutes - 33.5 MBThe Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave’s got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery. “Rice noodle...
Episode 67: Flat Tire Holiday Show
December 20, 2011 17:58 - 1 hour - 42 MBDave’s bike broke down, so this week’s holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food. Hear some tips for getting through customs with food and find out why butternut squash is problematic for some people. This episode was sponsored by Modernist Pantry. “I’ve never owned a thermometer that made me super happy.” “If you’re going to do hydro c...
Episode 66: Deep Fry
December 13, 2011 18:25 - 43 minutes - 29.7 MBThis week on Cooking Issues, Dave continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear him answer listener questions on duck liver, pumpkin flan & more! Cooking Issues is brought to you by Modernist Pantry. “I deep fry EVERYTHING at home” – Dave Arnold on Cooking Issues
Episode 65: Pecans, Vodka, Brining & More
December 06, 2011 18:25 - 46 minutes - 31.9 MBThis week on Cooking Issues, Dave attempts to sort through a full mailbox of caller and listener questions ranging from dry mouth issues with pecans, brining techniques, filet of cod and corn syrup. Tune in to learn more about vodka and distillation, “brown sauce” and “estrogenic” issues with plastics. This episode was sponsored by Modernist Pantry.
Episode 64: No Cursing!
November 29, 2011 23:17 - 1 hour - 43.1 MBThis week on Cooking Issues, Dave answers more of your cooking related questions covering topics such as sous vide crusting techniques, sweet potato fry cooking methods and heat conduction in steak. Find out why Dave thinks chicken hearts are so delicious, why a 10 year old listens to the show and why Nastassia is still against bagpipes at weddings. This episode was sponsored by Modernist Pantry.
Episode 63: Nirvana & Bagpipes
November 22, 2011 18:15 - 46 minutes - 32.2 MBThis week Dave gets his holiday travel frustrations out with some Nirvana and bagpipes while answering your questions about how to keep your coffee fresh (read: don’t put it in the freezer!) and the rating system for pungency (think pyruvate scale). Learn why beef tenderloin is oft considered the cosmo of the meat world but excellent for beef wellington, how to make your own DIY emulsifiers, as well as the art of plating and presenting dishes in your own home. This episode is sponsored by Th...
Episode 62: Corn Nut Comeback
November 15, 2011 18:19 - 49 minutes - 33.8 MBThis week on Cooking Issues Dave Arnold vows to have corn nuts make a comeback and to wean you off that terribly bland deli turkey this turkey season. From recounting his science and cooking lectures at Harvard and the 2011 Eater Awards to exotic corn products from Peru this is an episode not to miss. Learn about DIY hacks for apirators, the benefits of super freezers, and Dave’s thesis on making the perfect french fry. This episode is sponsored by The Modernist Pantry.
Episode 61: Off the Hook!
November 08, 2011 18:31 - 51 minutes - 35.7 MBThe Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry & lemons have in common? They are all part of an information-packed episode of the best call-in food radio show on the planet! Today’s episode was sponsored by Modernist Pantry.
Episode 60: Alexander Talbot
November 01, 2011 20:53 - 1 hour - 43.7 MBThis week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you’ve ever had a question about vegan cheese, ...
Episode 59: Halloween Episode!
October 25, 2011 21:15 - 41 minutes - 28.7 MBDave, Nastassia & Jack are all alone at an abandoned Roberta’s for a spooky edition of Cooking Issues. Tune in to hear how venison can be turned to country ham, how immersion circulators can be used at home, what to do with your pumpkin guts and seeds and how to cook geo duck. Also find out what a “vegan face” is and hear why Nastassia has no faith in reader submitted stories for the Cooking Issues blog. This episode was sponsored by Modernist Pantry.
Episode 58: Bread Infusion, Meat Safety, and More
October 18, 2011 16:59 - 48 minutes - 33.6 MBThis week on Cooking Issues Dave Arnold takes your temperature, or more specifically the temperature of your meat to make sure you cooking safely and healthily. After that cool down with a drink, how about a bagel cocktail? Dave goes into the world of bread-infused liquids from pumpernickel raisin scotch to cornbread infused ice cream. Tune in for updates on bluefish filleting, the steps to get the crispiest pickles, humane slaughtering, and find out what the heck a Geoduck is. This episode...