We've been galavanting for the past month and this week we talk our way around the world: Iceland, Paris, Taipei, Italy, Los Angeles and more! Plus, Dave shares his recipe for a shrunken head and answers listener questions on stabilizing Nut Butters, alternate uses for Acid-adjusted Orange Juice, choosing skewers for Tandoor cooking, and more. Plus, today's classic in the field: Stalking The Wild Asparagus by Euell Gibbons. Interested in the events we discuss at the top of the show? Check 'em out here: https://32auctions.com/houdini https://www.seas.harvard.edu/cooking Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.
Today on Cooking Issues Dave and Nastassia are joined by Robert Saxy, who comes bearing a batched Cosmopolitan and a thorough defense of the drink. They also discuss the worth of GMO American Chestnut trees, hacking Nitrogenating systems, and Dave shares his favorite Nastassia moment of all time - it involves Blue #2 and a lack of self-restraint. Also, the history and psychology of Bananagrams, and a lively discussion of the lucrative future of wine santa. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Matt's out and special guest Bobby Murphy of Existing Conditions is in with Dave and Nastassia today. What restaurants to check out when you're visiting NYC and where to find unparalleled gin and tonics. Also: the best bagels in NYC and whether the water really makes a difference. Plus, how about those aeropresses? When you're traveling on the go, do you really wanna chance your caffeination and peristalsis to local hot garbage coffee? And shower habits!
Today Dave and Nastassia are joined by Jeremiah Stone and Fabian Von Hauske of Contra, Wildair and an upcoming pair of wine establishments. Together they get in the wayback machine for tales of their past lives at the French Culinary Institute. They also talk, natural wine, the ins and outs of liquor licensing in NYC, and Dave tells the story of that one time when his step-father ruined christmas with wine futures. And don't forget today's Classics in the Field: Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Dave and Nastassia are joined by extra-special-guest Jack Schramm to talk about essential oils in cocktails, Stevie Wonder's favorite candy, chef-led cocktail competitions, and how to eat Bobolink. Also, another Classic in the Field, and Dave tells the story of that time he called the Secret Service and found their service poor. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Today on Cooking Issues Dave and Nastassia help a listener win a Beer Mile. Also, we talk Peanut Butter Steaks, murdering baby pigeons, speculative nuclear searing, and Nastassia learns she wants a Moon Rock Engagement Ring. Also, another Classic in the Field. Next week they're off to Detroit. Back in 2 weeks! Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
Today Dave and Nastassia are joined by Nick Strangeway of Hepple Gin. Nick is here for Bar Convent Brooklyn , so say hello if you swing through! Together they tackle lots of aspects of modern distilling, including vacuum distillation, supercritical gas extraction, and the use of Juniper in Gin. Also, Dave explains the Anti-Tong contingent of chefs for a caller, fields an emergency wedding question about prepping sliced ham for service, and gives a short PSA about broken glass during service. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate
On today's episode Dave and Nastassia are joined in the studio by HRN's Kat Johnson and special guest Paul Adams, Science Research Editor for America's Test Kitchen and Cook's Illustrated. Together they tear into a real-deal MRE and spill every single component all over the studio. Also, we indulge in a shockingly involved string of tangents; Dave waxes poetic about spitting cherry seeds, and we go in-depth on plans for surviving a NYC-based nuclear event. Also, how to make Oatly at home.
On this very special episode of Cooking Issues Dave, Nastassia and Jack host a show in Los Angeles. They talk road life, the all-citrus diet, and more. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.
Today on Cooking Issues, Dave and Nastassia weigh in on Burning Man, Ranch Dressing, and convection ovens. We also float some Doritos flavor ideas, Nastassia plans their Leatherman-inspired tourism venture, and Dave gives a PSA about dog ownership. Also, 2 important shout outs for Sci-Hub, for all your research needs, and The Giving Tree, for their work on mental health in the service industry. https://thegivingkitchen.org/build-your-stability-network
This episode of Cooking Issues is back to the basics: Dave. Nastassia. Listener Questions. The duo tell us the warning signs that your event is gonna be a Cortelyou. They also discuss past and future trips to Chicago and LA, sous vide mishaps, carb stones, nopales in cocktails, and more. Will Chicken Gun Chicken be the next big thing? Tune in to find out. Also check out Dave's how-to video on Dragon's Beard in the show notes.
On this episode Dave & Nastassia answer a Cavalcade of callers. They discuss how to make your corona grinder actually work (for tortillas and more), the limits of low-temperature cooking, ideas for Douglas Fir tips, and more. Plus, a PSA on what to wear to a yelp review, and we have a misguided attempt to extract wedding speech advice from Dave.
On today's episode Dave and Nastassia are again joined by Jack "The Nail" Schramm. Together they speak with Lou Bank and Jay Schroeder about cat training techniques and agave spirits. Also: listener questions about Ancient Ice Machines, White Rock cocktails, and human bone broth. Plus: poetry and jingles.
On Today's very special episode of Cooking Issues, Dave and Nastassia are joined by Seth Godin. Seth is an entrepreneur, best-selling author, and hosts his own podcast Akimbo. Together they answer listener questions about Competitive BBQ, issues of food safety and flavor with poultry, and coffee. The crew samples Seth's own rye bread while discussing growth mindsets, the myth of writer's block, and the value of self-loathing. Also: planned obsolescence, A.I. and our jobs, and Seth tells us how Arthur C. Clarke saved the man on the moon.
On this full HOUR of Cooking Issues Dave is joined by very special guest Jack Schramm. Together they tackle: ventilation in NYC; how to sous-vide steak; an ode to Tom Carvel; and condiments. There's a Grade A tinfoil rant, we narrowly avoid a Street Fighter v. Tekken tangent, and Dave gets REAL worked up about turker burgers. Also, HRN's very own Kat Johnson joins in for to invite you all to a S.A.C.R.E.D. agave spirit tasting in Brooklyn on Friday April 26th, 2019.
This week Dave and Nastassia have Jack Schramm back in the studio and they cover a LOT of ground. They talk smoked cocktails, as well as hot smoke vs cold smoke. Dave shares what NOT to cook on Valentine's day, and how to prepare a Canadian Goose. Together the group plans somebody's wedding menu and Jack and Dave give you a recipe for a Jungle Bird. Tune in.
Dave and Nastassia are joined by Nicholas Morgenstern of Morgenstern's Finest Ice Cream. Together they discuss: his philosophy of ice cream; the use of ingredients such as Olive Oil, Cocoa Powder, stabilizers, peanuts, Calamansi, & Durian; and his thoughts on the Blizzard. They also talk menu matrices, bananaphobia and Morgenstern's Charity work with St. John's Bread and Life .
On today's show Dave and Nastassia answer listener questions about freezing enzymes for garum, how to appropriately salt sauces, and various methods of softening fish bones. Also, Dave tells a heart-warming tale about Motorhead.
Shad Supremacy NYC Event Logistics Weird salts for the home cook Just Use Whatever's Lye-ing Around Lye Looks Evil Cider Evaluation Multiple questions about unknown meats On Today's episode Dave and Nastassia talk about ways to prepare Shad, Goose, and unknown meats. They also discuss event logistics, fancy salts, and what not to do with Lye.
On this episode of Cooking Issues, Dave Arnold answers phone calls and tweets regarding induction cookers, country ham, Vita Prep vs Vita Prep 3 and dives into the latest at his bar. Stay Tuned.
First up, Dave gives our listeners his stock market pick of the week, then Dave and Nastassia answer listener questions about espuma, making clear ice, why you should deep fry with old oil, and designing vegan butter substitutes for pastries. Plus Dave reveals his secret for dealing with Parisians (it's aggression).
Today Dave and Nastassia are joined in studio by author (and former HRN host) Joshua David Stein. Together they field some listener questions about CAD Drawings, Clarification and a meta-question about how to learn. Joshua shares stories from his upcoming book, and forces Dave to tackle the hardest question: Puppy mills or Food Mills?
Today Dave and Nastassia discuss Nastassia's evil genius strategy for settling the score with Amazon. They also answer listener questions about sous-vide ice cream, herb infusions in high proof spirits, and coffee options while camping.
On this episode of Cooking Issues, Dave and Nastassia tackle a whole heap of caller questions. They talk emulsified sausages and gumbo, reverse osmosis and milk, and debate the merits of Morrison and Manzarek. Last but certainly not least, Dave suggests a design improvement for Rent the Runway.
On this episode of Cooking Issues, Dave is joined by extra-special guest-host Jack Schramm of Existing Conditions. Together they discuss pizza-making tips, neonata, and a listener question makes them realize how much they've been missing Steak Au Poivre in their lives. Also, Dave warns of the impending Potato Wars.
Today on Cooking Issues Dave and Nastassia talk about shopping cults, a new (and improved) batch of spinzalls, fun ideas for mixing blenders and enzymes, and how NOT to split kindling. Dave also explains how stairs work, and tells a VERY animated story about barfing. Get excited.
On this episode Dave and Nastassia discuss how the best hickory nuts come from an NYC nursing home, potential methods of growing less stringy celery, and follow-up ideas regarding eggless pecan pie. A helpful caller provides the consumer feedback Nastassia needs to ensure that Wine Santa makes it to market ASAP.
On this week's Cooking Issues, Dave and Nastassia debrief with HRN's Kat Johnson about the HRN gala and the saga of Wine Santa. They also tackle a bunch of listener questions including: how insects and humans experience poisonous compounds in food, making eggless pecan pie, infrared thermometer mishaps, and Dave tells us how Soylent Green was scientifically, but not ethically, problematic.
Today Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation. They discuss writing, David Z's favorite strain of aspirgihllus, the do's and don'ts of making Black Garlic, using Koji to tenderize meat. Also, Dave challenges the taste of grasshoppers and dives into high fashion.
Today Dave and Nastassia blitz through listener questions! They discuss the basics of fermentation, who makes a good meat grinder, the correct vodka cran ratio, and alternative thanksgiving turkey cooking methods.
On Today's Cooking Issues, Dave and Nastassia tackle lots of listener questions including: some Red Hot Poker follow-up, knife-sharpening how-to's, bagel deserts, and how to extract that gross Lychee sweat.
This week on Cooking Issues, Dave and Nastassia discuss coconut oil, 19th century cocktails, the mind of a bar owner & pressing nut sacks.
Today on Cooking Issues, Dave and Nastassia tackle coffee roasting, cast-iron care, yeast separation and, once again, a spirited discussion of beta males. And Kat Johnson drops by to tell listeners about HRN's fundraising gala on December 3rd, 2018.
On this episode of Cooking Issues Dave and Nastassia answer listener questions about how to make clear cold brew coffee, what to do with too much wine, Peychaud's replacements, and old Hearst Ranch jingles. Also, Dave gives multiple Public Service Announcements. Get excited.
This week, Dave and Nastassia talk wedding registries, induction stovetops, and Dave tries to rationalize away his disinterest in aquafaba.
This week, we're talking Dave and Nastassia's misadventures in Los Angeles, potential future crimes, the dirty secrets of blender engineers, important differences between Celcius and Farenheit, and more!
This week, we're talking Amazon's $1 trillion valuation in spite of stiffing Dave and Nastassia on their Searzall costs, the claim that L.A. has better ethnic food than New York, the FDA advisory to avoid food products treated with liquid nitrogen at the point of sale, coconut oil, Applejack, and more!
On this week's rapid-fire show we're talking Nastassia's trip to Spain, Dave's new hydraulic press, freezing corn on the cob, Malört, rotary evaporators, and...well, that's about it.
This week, we're talking Prince lyrics in German, when pistachio nuts used to be red, Nastassia's special farro recipe (using Bob's Red Mill farro, of course!), dihydromyricetin, Paul Adams' recent bender at Existing Conditions, corn starch, and more!
Dave and Nastassia talk meat in vending machines, Cap'n Crunch Berries, liquid nitrogen, New York Post headlines, pickles, thermal death times, Ethiopian restaurants, and more!
This week, Dave is joined in studio by Joshua Applestone, founder of Applestone Meat Company, and formerly Fleisher’s. Also joining are Applestone's COO and Creative Director Samantha Gloffke, and communications consultant and Momofuku alum Rebecca Palkovics.
This week, we’re talking Nastassia’s customer service skills, the merits of tripod tables, robber barons, Dave’s Uncle Diamond and his safe deposit box, Japanese knives, outdoor fryers, Nastassia’s experiences dealing with sexist BS in the food world, and more!
Dave, Nastassia, and everybody’s favorite punching bag dad Peter Kim ruminate over the hectic opening (at last) of Existing Conditions and its POS POS system, carbonated salsa, Montreal-style bagels, amylase, gelato, that time Peter walked in on Dave, and more!
Dave, Nastassia, and Booker cope with the phone and internet outage in the studio, and talk pork chop sandwiches, agar, the sociopathy of Johnny Depp's Willy Wonka, fermentation, the perks of eating your own foot, and more!
On todays episode of Cooking Issues, Dave and Nastassia talk lobster butter, the mechanics of making sorbet, and how to go about cooking your own amputated leg.
It’s Take Your Child to Work Life again this week, with Booker Arnold joining Dave and Nastassia in the studio. They’re’ talking industrial chicken farming, the specs for the gone-but-not-forgotten Thundernut cocktail from Booker & Dax, corny kegs, and more!
This week, Dave and Nastassia are joined by habitual line stepper Peter Kim. Tune in to hear about Nastassia’s distaste for social interactions, the MOFAD annual gala, carbonating cocktails inside a bottle, Jim Lahey’s bizarre method of scrambling eggs, the proper kind of turkey for club sandwiches, and more!
This week, evil cocktail overlord of the universe Don Lee joins Dave and Nastassia to talk music licensing in NYC establishments, the rules of the road, chicken adhesion, rock and roll movies, cabbage, and more!
This week, the BDX crew is in the house (plus Nastassia "The Hammer" Lopez, and Dave in the booth)!!! They're talking cocktail specs, Dave's soon-to-open new bar Existing Conditions, and more!
Nastassia is absent this week, but we're joined by masterbaker Jim Lahey of Sullivan Street Bakery, and first-time father Peter Kim! We're talking bread, bicycles, jerk chicken, being called a jerk by your kids, and more!
This week, we’re joined by James Briscione, author of The Flavor Matrix, to talk fear of flying, Watson, zucchini, flavor pairings, and all things taste! James's new restaurant, Angelena’s, will be opening in Pensacola, Florida this fall.
This week, we’re talking about Dave’s first trip to Charleston, his new sous vide book, the ethics of not paying your last month’s rent, cooking at high temperatures without setting off the smoke alarm, using fermented orange juice in cocktails, clam broth, restricted diets for diagnosing food allergies, pressure-cooking sauces, and more!
Sother Teague of the venerable Manhattan bitters bar Amor Y Amargo joins us in the studio today to talk all things bitters, cocktails, the changing of the Zucca recipe, and more! Meanwhile, Booker is working his first shift at Pasta Flyer without Nastassia. Tune in next week for updates.
This week we're talking NYC subway nightmares, Booker's second training session at Pasta Flyer, making cheese out of ashwagandha, pizza, whether or not you can make a fruit katsuobushi for use in cocktails, building your own outdoor rotisserie, why mayonnaise is so delicious, and more!
This week, we're talking about Booker’s new job at Pasta Flyer, Nastassia’s newly discovered skill at “portraiture,” Blue Curaçao, recipe testing for a new food business, sourcing mahogany for the new Booker & Dax bar, kielbasa, how Nastassia single-handedly destroyed the ecosystem of the 48th Street garden, making breadcrumbs shelf-stable, and more!
On this week's show, we get into the insidious Seamless ads on the New York subways, the importance of using safety goggles, Nastassia’s anger therapy, Dave’s aborted “Time Machine Chef” television show, knife sharpening stones, fermenting in vacuum bags, carving country ham, and more!
It’s Fat Tuesday, and Dave has pretty much lost his voice from partying at The Dead Rabbit, but that doesn’t stop him and Nastassia from talking king cakes, fungus, highballs, carbonation, knives, fermented orange juice, and more!
This week, we tackle Dave’s love/Nastassia’s hatred of country music story songs, Nastassia’s Super Bowl chili, Tom Brady's burgeoning anti-science lifestyle brand, the SpaceX launch, the Searzall being out of stock AGAIN, puffing noodles, fermented jams, and more! Plus, Jonny Hunter from the Underground Food Collective calls in to answer listener questions about meat curing.
Sitting in for Nastassia this week is Jack Schramm, veteran bartender of Momofuku, Nomad, and Booker & Dax. Tune in to hear them talk drink specs, making your own hot sauces, Kosher vermouth alternatives, tree exudates, AirPods, and more!
On this week's show, Dave and Nastassia get into late 80s comedy hardcore bands, Dave’s college band Bluto, how many Roberta’s employees it takes to change a lightbulb, the continuing saga of no gas at Dave’s apartment, breaking into the food scene in spite of a disability, pressure cookers, and more! Cooking Issues is powered by Simplecast
After an extended (and forced) winter vacation, Dave and Nastassia are back to discuss genetic testing services, loud chewing and the irrational rage it produces, music in bars, cocktails, ginger, carbonation, cachaça, uni, and more!
On today's season finale, Dave and Nastassia talk ROM hacking, cold brew coffee, wine zombies, low temperature cooking, pre-batched cocktails, the divinity of deep frying, and more! Also calling in is Karen Bornarth, Program Director of Bakers in Training at Hot Bread Kitchen.
This week, Nastassia is off living out her dreams, and Dave is joined by Jonny Hunter of the Underground Food Collective in Madison, Wisconsin. Tune in to hear them talk homicidal tendencies toward geese, uncontrolled intersections in Bushwick, cooking a country ham, and all other things meat!
This week, Dave and Nastassia talk the Searzall, the apparently high turnover rate of Amazon employees, Pez dispensers, cocktail gift ideas, rancidity in nuts, methocel meringues, bundt cakes, and more!
Paul Adams is back on the show this week, and he, Dave, and Nastassia discuss what to do if you find a bat in your toilet, Blue Laws, the intelligence of turkeys, “party mode” on dishwashers, Carthusian Monks, outdoor cooking in cold weather, roasting goose, and more!
This week on Cooking Issues, Dave and Nastassia discuss their love of Christmas music, whales, cannibalism and how Dave would cook his own arm, making two turkeys for Thanksgiving, turducken, and more! Plus, Heritage Radio Network founder Patrick Martins barges in to talk about the benefits of heritage turkeys.
This week on Cooking Issues, Nastassia is away fulfilling "family obligations," and Dave is joined in studio by Jack Schramm, former head bartender of Booker & Dax. Tune in to hear them talk Booker & Dax drink specs, browning meat before you (pressure) cook it in Instant Pots, using your car as a cooking vessel, country ham, vacuum sealers, and more!
Full house this week on Cooking Issues, as Dave and Nastassia are joined by Booker, Matthew from Booker & Dax customer service, and Arielle Johnson from MIT (the one in Cambridge). Tune in to hear them talk Booker's independence, Nastassia's anger harnessing class, the Searzall, the Spinzall, mushrooms, durian, batching Manhattans, cocktail aging with sous vide, the plural of "negroni," why you should cook two Thanksgiving turkeys, and more!
It’s Halloween this week on Cooking Issues, and Dave and Nastassia are joined by friend of the show Paul Adams, who is dressed as a “test kitten.” Tune in to hear them talk about freezing juice, finishing meats cooked at low temperature, charcoal, boxed wine, holiday cocktails, and why sometimes pretending you’re dead is the only way to deal with life.
This week on Cooking Issues, Dave and Nastassia discuss the shortcomings of New York’s subway system, Peter Kim’s nervous habit of eating sandwiches, Dave’s trip to China, and answer questions about rhubarb, getting good lift in sourdough bread, reducing waste when breaking down animals, fat-washing vodka with coconut oil, and more!
This week on Cooking Issues, Peter Kim is in studio taking punches and talking about upcoming events at the Museum of Food and Drink! Plus, questions about dry-aged beef, making labneh with the Spinzall, end of the world plans, getting more lift from a sourdough bread, and more! And Dave quells rumors about the Searzall being on backorder (it's not, but kind of).
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel, co-authors of the new book The Art of Flavor: Practices and Principles for Creating Delicious Food. Plus, we take questions about the best food cities, Orbitz (the drink, not the gum), and more!
Dave and Nastassia answer questions about Spinzalls lost in the mail, foot massages, Booker and Dax cocktail specs, guitar pedals, whole fruit juicing, curing meats, vacuum chambers, DIY contraband cocktails on international flights, the indignity of public restrooms, and more!
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Don Lee, Evil Cocktail Overlord of the Universe. Tune in to hear the about the latest Spinzall news, Dave's aversion to exposed wires, pectinex, amylase, agar, carbonated cocktails, artificial sweeteners, and more!
On the season premiere of Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams from Cooks Illustrated magazine, and Chef Lauren Resler of Empellón to talk baby DJs, smash cakes, fondant, butter cream, sheet cakes, raisins, crepes, cumin, grape jelly, and more!
This week on Cooking Issues, Nastassia puts out a call for demographic info from Spinzall customers/Cooking Issues listeners. Plus, Booker's visceral hatred of the happy birthday song, Saratoga Spring Water, false generalizations, clarifying beer, cauliflower, extrusion cooking, vitamin E, whether you should shake or stir gin martinis, Nastassia missing a Billy Joel concert, leaf viruses, xanthan gum, Béarnaise sauce, and more!
On a brand new episode of Cooking Issues, we dive int0 Booker's newfound vegetarianism, all you can eat crab legs, steamed cheeseburgers, cooking with MSG, dinosaurs, humidity, suckling pigs, sardines packed in oil, cooling sous vide proteins, mocktails, the Spinzall, searing meats, and more!
Cooking Issues turns 300! Tune in to hear Dave, Nastassia, and everyone's favorite punching bag Peter Kim discuss The Mooch, powdered tahini, green eggs, dehydrators, ultrasounds, and more! Plus, a special guest appearance by Jackie Molecules!
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dave's son Booker, Nick Wong, auction winner Tim to talk about The Little Mermaid, Peter Kim's embarrassing head-to-head with an emcee at a charity event, plumbing, patenting your inventions, Obi-Wan Kenobi jokes, cooking in Celsius versus Fahrenheit, Mandarin orange soda, meat glue, and more!
Dave and Nastassia are back! This week on Cooking Issues they discuss the merits (or demerits) of having old-school arcade games in bars, "alternative" ketchups, xanthan gum, adding habanero peppers to butter cream frosting, the dress code at Roberta's, welding, seltzer, vacuum-sealing garlic, Fahrenheit versus Celsius measurements in cooking, and a Spinzall update!
Coconut oil used to be good for you now it is bad. Can you copy recipes from chain restaurants? How is tonkotsu broth made? On this week's episode of Cooking Issues, Dave and Nastassia are joined in studio by Momofuku's former Chef de Cuisine Nick Wong, and Dave's son, Booker to talk about all of the above plus velveting techniques, Japanese fish sauces ayu and ishiri, mushroom dough recipes, thermometers, and much more!
Dave and Nastassia are back in the studio, along with Alex Talbot of Ideas in Food, to talk pasta extruders, bag juice, mayonnaise, powdered egg whites, mint, and more!
On another preee-recorded episode of Cooking Issues, Dave is still on the road with The Bartender Advocacy Convention. This week, he's in Pittsburgh with Don Lee, evil (or benevolent, perhaps) cocktail overlord of the universe, Kevin Denton, national mixologist for Pernod Ricard, and Brian Bartels, author of The Bloody Mary: The Lore and Legend of a Cocktail Classic, with Recipes for Brunch and Beyond.
This week, Cooking Issues is coming to you...PRE-RECORDED from the Manchester Grand Hyatt (or possibly Hilton, either way) in San Diego, where Dave is attending The Bartender Advocacy Convention (BACON), hosted by Pernod Ricard. It’s a day of spirits & hospitality education with some of the industry’s most respected personalities. And Dave.
This week on Cooking Issues, Nastassia is on the road again, but Dave is joined in the studio by "everybody's favorite punching bag" Peter Kim! Tune in to hear about the finest in American cuisine (Applebee's, Golden Corral, etc.), Dave's recent trip to China, blue cheese on meat, the uselessness of egg white omelettes, Dave's hatred of the beach, waterbeds, BPA, Twinkies, and more!
On an all new Cooking Issues, Dave and Nastassia are joined in the studio by Chef Richard Blais, a restaurateur, cookbook author, television personality, and winner of Bravo's Top Chef All-Stars. Chef Blais has also written a new cookbook, So Good: 100 Recipes from My Kitchen to Yours, which is out today! Tune in to hear them discuss ukuleles, bagpipes, Braveheart, the Ninja Turtles, how one procures frog legs in New York's Chinatown, miso, when to salt your eggs, anchovies, beets, searing duck breast, and more!
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's meat at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship in Greece. Using the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Upon returning to the United States, Elias headed to Portland, Oregon, where he has recreated a nearly extinct old world technique that’s seldom seen in America. At Olympia Provisions, Elias set out to approach the craft of charcuterie with purity and patience. The result is Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings.
On an all-new episode of Cooking Issues, we tackle Nastassia’s unconventional way of eating Milano cookies, airline brawls, the untimely demise of Simon the giant bunny, the lost art of de-boning shad, salsa, ice, slushy machines, home carbonation, what happens to eggs when they age, and more!
This week on Cooking Issues, sitting in for Nastassia is evil cocktail overlord Don Lee. He and Dave talk revisionism in the Star Wars universe and The Bible, owning a combi oven but not an immersion circulator, the status of Cooking Issues as a “family show,” installing your own water filter, Jacques Pépin and crispy clam strips, plastic safety, cultural appropriation, peeling walnuts, and more!
This week on Cooking Issues, Dave and Nastassia are joined by Arielle Johnson of the MIT Media Lab, and food media impresario Peter Meehan to talk Lucky Peach's impending lethal injection, Dave’s forays into bagpipery, Pink Floyd’s The Wall, foam, sous vide bag juices, garlic knots, Arnold Schwarzenegger and the film Commando, SodaStreams, and more!
It's a banner day here on Cooking Issues, with Dave and Nastassia joined in the studio by the famous Peter Kim, and koji experts Rich Shih and J.W. Rogers III. Plus, toast, daiquiris, Glengarry Glen Ross, alkaline noodles, and more!
Full house this week on Cooking Issues, as Dave and Nastassia are joined by "the person everyone loves to hate" Peter Kim of MOFAD, Nick Wong, Chef de Cuisine at Momofuku Ssäm Bar, and Chris Young of ChefSteps. Tune in to hear them discuss Lebanese food, Amazon Alexa, immersion circulators, how self-loathing makes good cooks, and more!
This week on Cooking Issues, Dave and Nastassia answer several call-in questions about aluminum cookware, storing chicken pot pies, cocktails, baking soda, ice cream, and more!
This week on Cooking Issues, Dave and Nastassia answer questions about homemade ramen noodles, pre-searing meat, fish sauce, slushy machines, immersion circulators, pizza ovens, and more!
This week on Cooking Issues, Dave pays tribute to his recently deceased grandfather, and shares some food-related memories of him. Plus, he and Nastassia discuss his forthcoming book on low temperature cooking, why he always ends up in the middle seat on airplanes, and answer questions about Japanese fish sauce, collagen and meat texture, eliminating off flavors in grass-fed beef, goat cheese, and more.
On this Valentine's Day edition of Cooking Issues, Dave and Nastassia talk crab legs, iSi whippers, ice cubes, the definition of paleo, how one acquires the nickname "The Hammer," lying to picky eaters, home-canned tuna, and more!
This week on Cooking Issues, Dave and Nastassia sift through the detritus of the Roberta’s staff party, and talk homemade disco balls, how New York City community boards try to make opening a new bar or restaurant impossible, thermodynamics in soufflés recipes, a new technique for opening up a pomegranate, Dave's top secret brioche project, and more!
Tune in to hear Dave and Nastassia discuss vacuum packing meat, myoglobin, and the perfect temperature for cooking steaks. Dave also explains the process of corn nixtamalization, the chemistry that distinguishes the taste of a tortilla from that of cornmeal, and how to make perfect tortilla chips.
This week on Cooking Issues, bartender Don Lee is sitting in for Nastassia, and he and Dave discuss the squalor of New York airports, the Star Wars prequels, truffles, the ChefSteps recipe for deep-fried glassy nuts, the status of the Spinzall, cocktails, miracle celery dreams, stripping cast iron pans, cool ranch, and more!
This week on a short edition of Cooking Issues, Dave and Nastassia discuss the Houseguest Olympics, jam band radio airplay, the closing of Barnum & Bailey circus, steel drums, and answer questions about salting meats, coffee-infused booze, pressure cooking vegetables, reducing redness in meat without overcooking it, and more!
On the season premiere of Cooking Issues, Dave and Nastassia are joined by Dr. Charles Lefevre, a noted mycologist and truffle expert, as well as president and founder of New World Truffieres, Inc., a company specializing in truffle cultivation and the controlled inoculation of oak and hazelnut seedlings with a range of culinary truffle species.
On the season finale/holiday edition of Cooking Issues, Dave and Nastassia talk railfans, vegetarianism ruining holiday parties, salt cod and why cheese and fish belong together, carbonated cocktails, braising meat, pine nuts, guanciale and other fatty meats, safety concerns when fermenting cider, using the Spinzall in home brewing, hangovers, and more!
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams and the one and only Harold McGee to discuss why Pyrex is the devil, people who don't like crema (Anti-Cremists), taking the wind out of sunchokes, French fries and ice cream, "pine nut syndrome," cooking wild abalone, coconut fat, and more!
This week on Cooking Issues, Dave, Nastassia and Peter Kim debate the merits of responding to emails and talk about the Spinzall centrifuge (not to be confused with the Spinn coffee maker), sous vide sauces, Christmas trees, cocktails that are easy on the stomach, food mills, apple sauce, grinding spices, the Martini Madness competition, and more!
This week on Cooking Issues, Dave and Nastassia are joined by Mark Ladner of Del Posto and Michael R. Wilson to talk about their co-authored Del Posto Cookbook, the Spinzall centrifuge, temperament in a restaurant kitchen, Thanksgiving dinner, and more. Plus, bid on the opportunity to be a special guest on an episode of Cooking Issues as part of Heritage Radio Network's Charity Buzz! Hurry, the auction ends at 3:02 p.m. EST on Thursday, December 1st!
On the Thanksgiving 2016 edition of Cooking Issues, Dave and Nastassia are joined by Paul Adams, formerly of Popular Science, to talk about the new Booker and Dax centrifuge: the Spinzall! Plus, a listener question about cured meats, and Dave rails against sexual harassment in the hospitality industry.
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Paul Adams, former editor of Popular Science. Tune in to hear them talk robot butchers, canning and preservation, the nearly-completed Booker and Dax centrifuge, chicken stock, and more!
Dave is back from Barcelona! Tune in to hear him and Nastassia discuss New York's hipster enclaves, trains, hickory nut syrup, whether or not to add a PID controller to a deep fryer, the closing of Booker and Dax, home brewing with a circulator, smoking pork, melonpan, and how Dave's wife and children are the only thing keeping him from descending into a Leatherman-inspired spiral of existential despair. And if you're in New York or coming to visit, don't miss the opening of the "Chow" exhibit at MOFAD this weekend!
This week on Cooking Issues, Nastassia and Jackie Molecules are on the line from D.C., while Dave talks about the closing night of Booker and Dax (while lamenting the poor quality of modern piñatas), and answers questions about vegettis, zucchini (and its sticky, slimy residue), ultrasounds, transglutaminase, nitrotinis, bark, and more!
This week on Cooking Issues, Dave talks about the closure of his East Village staple Booker and Dax, why no sane person should ever live above a bar, the issue of drift in food and drink, a visit from the ghost of Steve Jobs, and moisture management and how not to sell a book. We also get questions about drying your beans, spooky Halloween cocktails, kitchen faucet troubles, plus Peter Kim from The Museum of Food and Drink updates us on their final fundraising efforts, and their new exhibition "Chow."
This week on Cooking issues, Dave and Nastassia speak to Peter Kim from New York’s Museum of Food and Drink about their upcoming exhibition Chow: The Making of Chinese American Cuisine, and what is behind the egg roll, chop suey, and other dishes we have come to know and love. Plus, Joe Zakowski helps answer questions about sous vide, Dave's "dislike" of sweet tea, Carolina barbecue, brittle butter, tropical tasting fruits, and more!
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Dr. Arielle Johnson, a flavor scientist at the MIT Media Lab and former head of research at Noma's food think tank, MAD. Tune in to hear them discuss clearing and staining, beets, Arnold Palmers, cooking long grain rice, Viennese pastry, butter, and more!
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Kalle Freese, co-founder and CEO of Sudden Coffee, "ready-to-brew instant coffee made from awesome beans." Kalle is two-time Finnish Barista Champion and was ranked as the 9th best barista in the world in 2015. Also in the studio is senior editor of Popular Science, Paul Adams. Tune in for a live on-air coffee tasting, plus listener questions!
On the fall season premiere of Cooking Issues, Dave and Nastassia take listener questions about sugar, white zinfandel, truffles, pectin, NYC restaurant recommendations, confit, induction ovens, smoking jerky, and more. Plus, a live on-air cookie tasting, courtesy of Judy from Boston!
This week on Cooking Issues, Dave is joined in the studio by Nick Wong, chef de cuisine at Momofuku Ssäm Bar, and Esther Ha of Cafe Boulud to talk cookies, plums, pumpkin bread, olives, seasoning sticks, shrimp, and the correct pronunciation of "Mianus." Meanwhile, Nastassia is vacationing in Naples (Italy, not Florida) and probably not drinking any coffee.
This week on Cooking Issues, Dave and Nastassia field questions on cookie economics, carrageenans, coffee, and more. Plus, the latest dump meal report from Special Auxiliary Assistant to the Chief National Dump Meal Correspondent, J.R.! It's a doozy.
On this week's special episode of Cooking Issues, Dave and Nastassia are joined in the studio by Jordana Rothman, Anthony Bozza, Clifton Hyde, and Daniel Gritzer for a tasting and judging of "rockstar" wines, i.e. wines created in collaboration with such rockstars as Les Claypool, Dave Matthews, David Coverdale of Whitesnake, and more!
This week on Cooking Issues, the Curious Cook Harold McGee joins Dave and Nastassia in the studio to talk cocktail sauce, the Impossible Burger, the New York Botanical Garden's Amorphophallus titanum or "corpse flower," to wash or not to wash chicken, scalding milk, and more. Plus, an on-air tasting (and smelling) of assorted nuts and seeds, and the latest dump meal report from Natty Lopez.
This week on Cooking Issues – Dave just got back from Tales of the Cocktail in New Orleans with advice on how to make a proper cordial and bar/restaurant recommendations. Plus, questions about distilling your own liquors, searing on a low temperature without using charcoal, low-cost espresso machines bought at auction, and more. Plus, an on-air tasting of some mead sent to us by Noah's Vice Meadery.
This week on Cooking Issues, Dave and Nastassia have an update on their centrifuge, plus questions about slow cooker techniques, curing fish, vacuum-sealing chicken, bean-t0-bar chocolate-making, preparing crème brûlée for Burning Man (you read that right), and more. And tune in next week for another dump meal report from Natty Lopez!
This week on Cooking Issues, Dave and Nastassia are joined in the studio by Raphael Lyon of Enlightenment Wines, the first meadery in New York City. Operating from a family farmstead in the Hudson Valley, this cult winery focuses on unfiltered dry meads and botanical fruit wines in limited numbers. Plus, Nastassia's sister Natty, the official Cooking Issues dump meals correspondent, calls in to give her latest report.
This week on Cooking Issues, Dave and Nastassia talk fireworks, woks, truffles, fruit trimmings, hams, induction ovens, pressure cookers, and more. Also, we're happy to report that our listener and his friends who got sick foraging for wild carrots and drinking questionable well water are alive and well!
This week on Cooking Issues, Dave's got Paul Adams, editor of Popular Science, in the studio. Tune in to hear them talk celery, tandoor ovens, kale, chilled monkey brains, and why you should be careful foraging for wild carrots (ps - caller, please let us know you're all right).
This week on Cooking Issues, Dave and Nastassia are joined in the studio by barbecue whisperer, hedonism evangelist, and culinary mythbuster Meathead Goldwyn. He runs the website AmazingRibs.com, and is the author of Meathead: The Science of Great Barbecue and Grilling.
It's the last episode of Cooking Issues with Jackie Molecules in the studio! Tune in for a fond farewell and champagne toast, as well as some listener questions.
Dave is back from Memorial Day weekend and he’s tackling questions on limequats, outdoor cooking setups and rancid nuts.
This week on Cooking Issues, Dave is joined by HRN founder Patrick Martins and no-knead bread originator Jim Lahey. Tune in to hear them talk about the inferiority of Tuscan bread, and hear Jim answer some listener questions about how to be a masterbaker.
This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series. Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more. And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!
On this week's episode of Cooking Issues, Dave speaks with Richard Wrangham, a British primatologist. Wrangham is co-director of the Kibale Chimpanzee Project, the long-term study of the Kanyawara chimpanzees in Kibale National Park, Uganda. He is known predominantly for his work in the ecology of primate social systems, the evolutionary history of human aggression (culminating in his book with Dale Peterson, Demonic Males: Apes and the Origins of Human Violence), and most recently his research in cooking (summarized in his book, Catching Fire: How Cooking Made Us Human) and self-domestication. Wrangham's latest work focuses on the role cooking has played in human evolution. He has argued that cooking food is obligatory for humans as a result of biological adaptations and that cooking, in particular the consumption of cooked tubers, might explain the increase in hominid brain sizes, smaller teeth and jaws, and decrease in sexual dimorphism that occurred roughly 1.8 million years ago.
This week on Cooking Issues, Dave kicks off the show by giving Nastassia some belated birthday gifts, before diving into box of ice cream sandwiches and a listener question on how to keep cream fresh for longer. After the break, Peter Kim talks about sustainability initiatives at MOFAD and repurposing spent fruit, before Dave steers the conversation right back into a big bowl of cream.
This week on Cooking Issues, we tackle Dave's upcoming spread in Playboy, Nastassia's ongoing hatred of biscuits, how to make your own baby food, using a tandoor without starting a fire, battered cheese sticks, consistent carbonation techniques, and more.
Dave Arnold returns for another hilarious episode of Cooking Issues in which he admits that there is no limit to the number of ice cream sandwiches he could eat. He's joined by the regular crew plus some surprise guests.
This week on Cooking Issues, Dave complains about his torn arm and his son's dirtbag buddies, before taking some listener questions about Jim Lahey's No-Knead Bread Recipe, home kitchen design, controlling bubble size in carbonated cocktails, and the perception of "highbrow" versus "lowbrow" in ethnic cuisines.
On this week's episode of Cooking Issues, Dave and Nastassia are joined in the studio by Peter Kim of the Museum of Food and Drink to chat about disappointing your parents with your career choices, Nastassia's recent five-hour trip to Mexico, houseguest Olympics, and their favorite sandwiches and why you have to salt them, before answering some listener questions about brining, braising, and barbecuing.
Dave Arnold is back from Milan with lots to share on a brand new episode of Cooking Issues. He shares his latest favorite quick dish to make at home, talks about tortillas, expresses some disdain for whole-hog cooking and more.
On this week's episode of Cooking Issues, Dave and Nastassia are joined in the studio by J. Kenji López-Alt, chef and author of the New York Times bestselling cookbook The Food Lab: Better Home Cooking Through Science. They chat about early adopters of email, whether bay leaves actually do anything to food, how to properly chop chives, liquid smoking vs. actual smoking, pressure canning, ramen-izing Italian noodles, weighing cocktail ingredients, and check in on Kenji's progress with eating vegan for the entire month of March. Plus, Dave responds to a listener's email regarding the GAPS diet.
On this week's Cooking Issues, Dave and Nastassia are joined in the studio by colleague Peter Kim from the Museum of Food and Drink, and tackle deli slicers, the peculiarities of pectin and pepper, disputed ratios in simple syrup recipes, the Tokyo Tsukiji Market Tour, and why you should think twice about refilling your SodaStream with dry ice.
This week on Cooking Issues, we celebrate the return of sidekick Jackie Molecules, and talk getting food poisoning from supermarket sushi, making tinctures with orris root, cocktail cubes, rutabagas vs. turnips, Long Island iced teas, and the abomination that are baked chips.
This week on Cooking Issues, host Dave Arnold and Nastassia sit down with David’s son, Dax Arnold. Together they discuss Ivy League hokey, pressure cookers, swallowing gum, and carbonara…with crushed red pepper, of course.
On an energetic episode of Cooking Issues, Dave jumps into a myriad of topics including egg nog, marriage problems and more.
Madison culinary madman Jonny Hunter of the Underground Food Collective visits the studio with some MOFAD friends for a show full of information and entertainment.
It's blizzard season here in NYC, but the crew is back in the studio and ready for some Cooking Issues. Tune in for some turtle decapitation stories, ham curing advice, hilarious stories and more!
What is Dave's least favorite vegetable? What are Dave's weeknight staples for the dinner table? Does he like haggis? Should you freeze french fries prior to frying? Tune in for answers and more as Nastassia and Peter Kim from MOFAD join in studio for a thorough discussion on the gender of pots and pans.
DON'T TRY TO CATER YOUR OWN WEDDING! This is one of the many pieces of advice Dave Arnold has for you on a brand new episode of Cooking Issues. Peter Kim from the Museum of Food & Drink (MOFAD) is in the studio again for a wildly fun show.
Things get crazy on the first Cooking Issues of 2016. Dave Arnold is back and he is upset at you for blasting music on the subway car. He's also upset at Peter Kim from the Museum of Food & Drink for not being patient. Sure, some questions are answered - but this week is all about the bubbles.
Say goodbye to 2015 with Dave Arnold, Nastassia Lopez and Jackie Molecules as they chat about everything from Christmas cookies to pot pie. Lots of laughs in this one, happy holidays everybody!
The inimitable Curious Cook Harold McGee rejoins Cooking Issues to tackle questions on everything from egg nogg to aquafaba. Dave Arnold breaks down the differences between canned and fresh sardines and talks more turkey. andnbsp; andnbsp;
On a Thanksgiving themed episode of Cooking Issues, Dave Arnold is joined by friend Chris Young of ChefSteps to talk about their latest product, Joule. Joule is, according to ChefSteps, the most powerful sous vide tool you can buy. But it’s also the smallest. In fact, it fits in a drawer with your chef’s knife and spatula, and you’ll use it just as often. Tune in and learn more plus some turkey tips from Patrick Martins, founder of HeritageFoodsUSA and Heritage Radio Network!
On a very special bonus episode of Cooking Issues, Dave Arnold is LIVE from Bass Pro Shop in Bridgeport, CT! Its as crazy as it sounds. Enjoy!
This one gets weird, and youll have to tune in to find out why. Dave, Nastassia and Jack talk about everything from catheters to centrifuges on a holiday themed episode of COOKING ISSUES!
Its Cider Issues on Cooking Issues! Dave Arnold is joined by two bad-ass cider makers, Leif Sundström of Sundström Cider andamp; John Reynolds of Blackduck Cidery. Together, they talk about some cider history and solve some listener questions related to apples, keeving and cider making. The Cider Makers Sundström Cider is a new cidery based in the Hudson Valley of NY. Leif Sundström began Sundström Cider after 10 years of working in the wine industry. Beginning in Portland, OR Leif worked as opening beverage director for Le Pigeon restaurant before transitioning to more intimate aspects of the wine industry, first as harvest assistant and cellar hand at Boedecker Cellars and later moving to NYC to work as Portfolio Manager of Terry Theise Estate Selections at Skurnik Wines. After leaving Skurnik, Leif spent a harvest season at Weingut Leitz in Rüdesheim, Germany before moving to the Hudson Valley to pursue the challenge of maximizing the potential of cider. Sundström Cider focuses on select wild harvest apples, older heirloom and cider apple varieties, as well as several species of crab apples in an effort to make vinous, age-able ciders that seek to speak of the place they come from. John Reynolds co-owns Blackduck Cidery with his wife Shannon and their two out of control red headed daughters, Pippin and Idunn. He’s spent most of his adult life involved with fruit and hard work, although not necessarily at the same time. The orchard was planted fifteen years ago and culminated in our first vintage in 2013. In his spare time, The Lawrence Welk Show and the intricacies of Dr. Seuss’s word play consumes many long mindless hours.
When Dave Arnold was in art school, all he could think about was an assembly line of elves jumping into a wood chipping machine with marching band music in the background. Yes, thats how this episode of Cooking Issues starts. Is bacon killing us? What is true eggplant parm? A live show from Bass Pro Shop? Tune in for the madness.
Tune in to this weeks Cooking Issues as host Dave Arnold is talking stabilizing simple syrups, why he hates Everclear (the alcohol, not the band... maybe the band?) and bad pistachios but loves cider! Topics of conversation also include deer ball butter, more on sweet potatoes, brining, hyper-broth hamburgers, dump meals, and lots of other cool stuff.
This week on Cooking Issues, Dave answered questions about Turducken, sweet potato fries, and egg drinks. Nastassia re-announced The Cube andamp; The Centrifuge with glorious attitude for grown male Christmas lists everywhere. Jack recapped a trip to Madison and Milwaukee and his encounters with Cooking Issues fans on the road.
This week Cooking Issues is worth the wait! Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and more! Lots more!
The Cooking Issues team is charged up this week! The chatroom is alive and full of comments and Dave is plowing through listener questions. Find out which Cooking Issues faithful listener doesnt have a circulator, learn about dry rubs, infusions and knife sharpening and laugh along with Dave as he offers his usual dose of wit and energy.
The chat room explodes with enthusiasm, Dave skirts a question about placenta, we learn that headshots are needed to kill wild turkeys and Nastassia pretends to be Christina Tossi. Its a fun one. Welcome to Cooking Issues.
Daves train breaks down, but he triumphantly calls in to Cooking Issues to dutifully answer your questions as he walks to the studio. Reductions, wood and french fries get the Dave treatment on another hilariously jam-packed show. This program was brought to you by Heritage Foods USA. andnbsp;
Cooking Issues is back!!! Dave Arnold kicks off a new season of everybodys favorite food-tech show with friend and colleague Peter Kim, Executive Director of the Museum of Food and Drink. Nastassia joins this week by phone. Tune in and catch up on things as Dave brings spices from his home garden to the studio, talks about the new Heritage Radio Network website, and answers a few caller questions. Oh, also.... Dave declares his intense hatred for MDF. This program was brought to you by Heritage Foods USA. I HATE MDF, its the worst. I hate picking it up, hate buying it, hate cutting it, I HATE it! --Dave Arnold on Cooking Issues
Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a passionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesnt know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. [The cannabis tea is like] homeopathy though, its going to make everything better! [38:00] --Don Lee on Cooking Issues If someone said lets have a sandwich and they handed me a quesadilla Id say Go to Hell. [53:00] Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not! [35:00] --Dave Arnold on Cooking Issues
When is raw too raw? This week on Cooking Issues Dave answers your questions about Polyscience Chillers, reusable bags, raw meat, and braising. Tune in for the answers to these questions along with some side conversations about song lyric censorship and how Dave wants to go to Australia to see the marsupials. We just dont have enough marsupials here in America! This program was brought to you by Heritage Foods USA. Remember, towards the end of your distillation youre pumping mostly water. And you dont really want freeze up on your coils. [27:00] The color of a meat is what people use to judge how done it is. Right? But the color of the meat can lie. [43:00] If you want something that tastes braised, you have to go extremely reduced on any sauces or stocks that you put in. [52:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues, Paul Adams, the senior editor for Popular Science, joins Dave Arnold in the studio to answer your questions! Not only does he help Dave with the questions, but he came with a gift! Tune in to listen to Dave using the Rollie Egg Cooker that Paul brought him, along with answers on Euell Gibbons and foraging, making a Tom Collins Cocktail without lemon, Lardo, and cooking pork loin. To me, berries become more delicious in mass quantity. Like, you want a full face of berry. [5:00] Dont blame me if youre dead, but I think youre fine eating it. [35:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave Arnold sits down with Jack Schramm, bartender at Booker and Dax, and food royalty Harold Mcgee, a California based author who writes about the science behind food and cooking. The breadth of his knowledge of cooking resulted in On Food and Cooking, a monumental book for both professional and amateur chefs alike. On the show Dave and Harold join forces to answer listener questions on heterocyclic amines, foaming root beer, pressure cookers, gin and tonics, caramel, legumes, and Harold Mcgees freaky side. This program was brought to you by Heritage Foods USA You go into the kitchen, you give it a shot, and you try to adapt. [50:00] --Harold Mcgee on Cooking Issues Every time [Dave is] saying something is not safe and its specifically [Dave] saying its not safe, I wouldnt recommend doing it. [20:00] --Jack Schramm on Cooking Issues There are certain things that are an abomination. If you want to take pepsi cola and mix it with petrus........ thats a mistake. Youre making an error there. [44:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues Dave Arnold answers more listener questions about making a simple syrup with lactose (you cant), the Roger Moore martini recipe, low temperature cooking with a circulator, whether or not bringing gelatin to a boil can ruin your home brew, and how to thicken a pasta sauce. Tune in for answers to these questions along with a rant on people who where their medical scrubs out on the street and Daves theory on why James Bond orders his martinis shaken, not stirred. This program was brought to you by Heritage Foods USA. When youre cooking youre usually pretty on point to make it look like youre not doing something disgusting. [5:00] Never run a circulator without covering it for any length of time. [18:00] Ive boiled gelatin many times and had it still set. [24:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues Dave Arnold answers listeners questions about cooking brisket, different kinds of ice, what fruit tastes good in beer, how to keep mint from browning, and alternatives to fresh citrus when making drinks for people at Burning Man, which takes place in an environment with a very erratic climate. Tune in to hear the answers to these questions along with recommendations for the most exciting and long burning fireworks, and also Daves stance on the New York Times guacamole recipe which calls for the addition of peas that has caused enough uproar to create a viral internet debate that even President Barak Obama and Jed Bush felt compelled to weigh in on. This program was brought to you by Heritage Foods USA I paid for the avocados, I do what I want! [25:00] Mint is really hard [to preserve]. Mint wants to go brown really badly. [43:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new Jackie Molecules ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by Heritage Foods USA. No one should worry that in eating a mealworm it will somehow burrow out their body - its not a thing that actually happens. [20:00] --Dave Arnold on Cooking Issues
Darren Vengroff of Meld joins Dave Arnold on this weeks episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave answers some unexpected caller questions! This program was brought to you by Heritage Foods USA.
Dave Arnold is joined by the team behind BKON on this weeks episode of Cooking Issues!. Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve and connected to a vacuum pump. After three years of in-house product development the brothers realized they cracked the code on much more than a cup of coffee. This program was brought to you by Heritage Foods USA
What an eventful episode of Cooking Issues! Paul Adams, Senior Editor at Popular Science, joins Dave and the crew in-studio and hes brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dave also announces his NERD SALE at Booker and Dax where hell be selling a bunch of incredible used gear like a double basin custom sink, a true Lowboy refrigerator and a custom carbonator made by Dave himself! This program was brought to you by Heritage Foods USA. If I ever prepare ants next, Ill season them with chili and lime. [44:00] --Paul Adams on Cooking Issues
Dave Arnold is back from Memorial Day weekend with war stories and lots on his mind. Hear about his experiences tasting new and interesting foods in Turkey, like a sheeps milk cheese aged in goat skin. Also listen in as Dave rants against the anti-salt lobby and makes his thoughts on the GMO debate clear. Enjoy the ride! This program was brought to you by Heritage Foods USA Everybody hates getting things jammed in their veggetti [21:00] Particular hatred for any one of our normal food things comes in waves. Hopefully the anti-salt wave will come crashing down soon. [30:00] A lot of the salt you eat, you might never even taste...they can add things to augment your perception of saltiness in foods. [40:00] --Dave Arnold on Cooking Issues
Dave Arnold is in for another jam-packed episode of Cooking Issues! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegetti chronicles. This program was brought to you by Heritage Foods USA. Liquid nitrogen at a beach party is pretty much a win. [16:00] --Dave Arnold on Cooking Issues
Dave Arnold is back in the studio with Mexican treats and is joined by Peter Kim from MOFAD for a fun and action packed episode of Cooking Issues!
Dave Arnold is back from Mexico and he has tons on his mind. Tune in for a brand new episode of Cooking Issues and learn about everything from nixtamalization to squash blossoms. Darren Vengroff of Meld calls in and the crew drinks some Proescco to celebrate Daves recent James Beard Award! This program was brought to you
Dave Arnold and Nastassia Lopez are back this week to play with a listeners Veggetti and answer caller questions on a range of topics including rock salt desiccants, coffee cocktails, and black garlic. Later in the show Dave weighs the benefits of agar clarification vs. activated charcoal filters, as well as covering the best way to store country ham at home. This program was brought to you by Molecular Recipes. I use soap to clean my cast iron. Theres no way Dawn is cutting that layer of polymerized oil. I dont use steel wool but Ill use a Chore Boy or something like that without worrying about it. Within a year there will probably be a centrifuge that normal people can afford. The future of American country ham lies in the feed and breed of of the pig. -- Dave Arnold on Cooking Issues
With no shortage of veggetti puns, Dave Arnold celebrates his 44th birthday in style on a brand new episode of Cooking Issues. The radio team is sipping on Proesecco and laughing their heads off this week. Tune in for a fun-filled episode of the best food science podcast in the world! This program was brought to you by MolecularRecipes.com. Its tomato stew until you add the cumin. Without cumin, its not chili. [6:30] When you fire a tandoor for the first time you protect the clay from later thermal shock, but you have to put a seasoning on it. [13:00] Traditionally, most hams were sliced the way a spanish ham was, the long way or horizontally. This produces a much chewier piece of meat and gives you a longer slice. The crosscut we have now came into vogue only after Van Berkels invention of the meat slicer. --Dave Arnold on Cooking Issues
Dave Arnold celebrates his (first!) James Beard Award nomination with a mellow and distinguished episode of Cooking Issues. Nastassia Lopez joins by phone and Peter Kim of MoFAD is in the studio for the festivities. Dave answers all sorts of questions covering topics from iSi whippers to corned beef techniques. This program was brought to you by our friends at MolecularRecipes.com. DO NOT STORE THE ISI WHIPPERS WITH THE FREAKING LIDS SCREWED DOWN! It just turns into nasty! [38:00] --Dave Arnold on Cooking Issues
Welcome to episode 201 of Cooking Issues. This week, Dave roasts Nastassia for not having a pressure cooker, Jonny Hunter of Underground Meats calls in and some suggestive jokes are made. This program was brought to you by MolecularRecipes.com.
For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmers markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gasses and kegging cold brew with nitrous or CO2. This program was brought to you by MolecularRecipes.com. I got a pickup truck, some land, and a labrador. Im getting closer to the dream. [19:45] There are really only two tomatoes that I go to great lengths to get; Aunt Rubyss German Greens and German Stripes [12:00] All ISI whippers are fine for hot liquids. The only difference is that the ones marketed for hot liquids are insulated which can actually be a detriment under certain circumstances. [42:00] For those of you who have not hung out with Sommeliers, dont start. Sommeliers are hardcore. [44:00] --Dave Arnold on Cooking Issues
Dave Arnold and Nastassia jump right in this week to a listeners question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that dont vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com. Pressure cooker stocks come out browner than regular stocks [25:00] When Im cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly [51:00] Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way. [59:00] --Dave Arnold on Cooking Issues
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 dont like liver in their scrapple. [59:00] --Dave Arnold on Cooking Issues
Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyones picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you by MolecularRecipes.com Dont be afraid of nepotism. When you dont have anything, you have no responsibility not to accept the generosity of others. [3:30] Any chemical supply site that will sell to you is going to rip you off majorly just for repackaging it. [15:30] For my last meal I would want to do some kind of crazy comparison to foods I couldnt otherwise have. I wouldnt go for comfort food because really theres no comfort to be had...For my last meal I would want to learn something. [19:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a make your own sushi party for your kids and explains how to minimize crystallization when making ice. A listener asks what kitchen tool he should buy next. A centrifuge? A PacoJet? Maybe a sweet coffee setup? Later on Jonny Hunter from The Underground Food Collective stops by to talk about his centrifuge disaster. This program was brought to you by White Oak Pastures. Using plastic wrap over your ice block should greatly reduce the amount of crystallization you get in your freezer. [42:00] --Dave Arnold on Cooking Issues The kitchen size is usually a little better when doing a restaurant pop-up in Brooklyn as opposed to Manhattan. [44:00] We had a centrifuge bucket that broke because of a hairline fracture. It threw the bucket into the wall which moved the centrifuge three feet and shook the whole concrete building... we take a lot more precautions now. [50:00] --Jonny Hunter on Cooking Issues
Chia seeds, outdoor kitchens, espresso beans, centrifuges -- all topics of discussion on this weeks episode of Cooking Issues! Jack introduces some weird special effects on his mic, Dave screams about how much he hates turkey and salmon burgers and Nastassia reminds us that she hates chia seeds. This program was brought to you by MolecularRecipes.com. Espresso is all about control and repeatability of a small range of variables. [09:00] On a spinning bucket centrifuge, you need a higher G Force than in a fixed angle rotor. [21:00] --Dave Arnold on Cooking Issues
Dave Arnold and the Cooking Issues team is back for 2015! Hear about holiday meals, Hoppin John, cooking carrots in a bag and oh so much more. Dave defends the name Rex, expresses his distaste for tilapia and brings in the new year with a bevy of information from listener questions. This program was brought to you by Whole Foods Market.
Dave and Nastassia are back this week to take caller questions on a range of topics including french fry infusion, freezing liquor, and cooking lamb hearts. Dave goes in-depth on low-temp cooling curves and explains the technique for milkwashing vodka in a home kitchen. Later on, Dave answers a caller question on how to make large-format party drinks using a circulator and dry ice. Tune in! The cheapest way to do large quantities of vacuum infusion is to get an HVAC type vacuum pump for around $100 off of eBay and hook it up to a piece of acrylic placed on top of a bain-marie It is very difficult to freeze things with dry ice because dry ice is not a liquid so you cant get complete submersion of your herbs in the freezing medium Dave Arnold on Cooking Issues The best parts of a chicken are definitely the skins and the hearts --Dave Arnold on Cooking Issues
We learn a few things on this weeks episode of Cooking Issues: There is a Christmas tree thief amongst the Cooking Issues team, Dave hates Amazon reviewers who dont know what theyre talking about and Angostura balls are a real thing. Tune in for another 100MPH blur of culinary science information, quips and jokes on the most entertaining food show on the planet! This program was brought to you by Brooklyn Slate.
Thanksgiving is over but that doesnt mean Dave Arnold and the Cooking Issues team is done talking turkey. Tune in for a holiday meal recap on this weeks episode of Cooking Issues. Dave also addresses some Amazon/Searzall issues and explains why Black Friday was a nightmare for him. He answers a few questions towards the end of the show. There are plenty of laughs in this one! This program was brought to you by Cain Vineyard and Winery. Im all for dreaming big, but dont dream stupid! [09:30] --Dave Arnold on Cooking Issues
This week on Cooking Issues. Dave Arnold gets ready for thanksgiving week by taking listener questions on topics including naked citrus storage and stone oven construction. Dave explains why exactly NYC street pretzels suck so much and his preferences on turkey brining. Later on we take a listener question on tempeh and the benefits of making it Sous-vide style. This program was brought to you by The International Culinary Center. Every piece of meat that comes from a wild animal is going to taste a little differently depending on where its from, what its been eating, the condition it was in and a handful of other factors. [21:00] If you get a huge sack of pinkish liquid after thawing frozen meat, you know it wasnt frozen properly. [22:00] If the bread still has any moisture left in it, the salt will pull it out and leave you with a disgusting NYC street pretzel. [43:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave Arnold is joined by Douglas Baldwin, author of Sous Vide for the Home Cook to discuss death curves, low-temp safety, and his ChefSteps sous vide class. Later on they discuss the ethics of food safety procedures and the risks of eating. Dave also takes listener questions on injection turkey brining and the science behind the infamous fried turkey explosion. After the break Dave goes into detail on grinders of all types and his thoughts on the Fireball whiskey recall. This program was brought to you by Cain Vineyard and Winery. If youre going to try something new and experimental for Thanksgiving, test it first [13:00] Cooking is relatively unsafe unless its very well controlled. This is why people get food poisoning all the time. As a whole, low temp cooking is vastly more controlled than traditional home cooking and therefore more safe. [19:00] The average sprout is an abomination! [25:00] --Dave Arnold on Cooking Issues
Dave Arnold is back for a short show this week to answer listener questions including fungal Chitosan clarification, alcoholic Pacojet sorbets, and chopping candied rose petals. Later on Dave discusses the best techniques for searing with the Searzall (Searzall Searzall) and explains the science behind eutectic freezing. This program was brought to you by Fairway Market.
Dave Arnold is back from StarChefs this week to answer listener questions about bottling sodas at home, disgorging cider, and rendering fat in a pressure cooker. Anthony Falco of Robertas calls in to answer a question about sourdough starters. We find out that Nastassia doesnt own an oven and Dave divulges his must-cook circulator foods as well as best uses for MSG. Later on we define the commonly misused definitions of nitrous and nitrogen cavitation. This program was brought to you by Whole Foods Market. Natural sodas that you find in Whole Foods tend to be under-carbonated because without preservatives they need to pasteurize the soda which can affect the pressure inside the bottle. [18:00] Your freeze dryer is not only limited by the size of the drying chamber but also by volume of the cold trap. [34:00] Noticeable MSG is more offensive than noticeable salt. [49:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the Justino. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market. The reason you dont put salt in your bread dough before the resting stage is that salt is a yeast inhibitor. [33:00] When youre doing something like sauerkraut or kimchi youre already in an anaerobic situation, so you shouldnt have to worry about safety as much [36:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singers ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immersion circulator for beer Brats. This program was brought to you by White Oak Pastures. The Spanish word for Worcestershire sauce is English sauce. You have to make a big enough investment in time and or money to ensure that you go through with your project. The important things you have to remember with Kombu is the variety, how its cut, cook temperature, and cook time. --Dave Arnold on Cooking Issues
Good news! Its a bonus episode of Cooking Issues where Dave tries to catch up on un-answered questions and (mostly) succeeds!
This week on Cooking Issues, host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, as well as the details of making onion ice cream. For this Stinky Fish Tuesday, Dave welcomes guests Paul Adams, Senior Editor of Popular Science Magazine, and Don Lee of Cocktail Kingdom to partake in a unique fish tasting live on air. Starting off with two types of salmon, the group moves to Swedish fermented shark. Describing the interesting background and origins of the fermented shark, it turns out that facts dont hold a candle against the taste! This program was brought to you by Edwards VA Ham.
Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well. Dave answers some calls and emails on topics relating to Rotovap, Ice-cream makers and centrifuges. Also, there is a discussion on the 25th anniversary of Slow Foods. This program was brought to you by Wilma Jean. A leaky rotovap is a key loss of flavor loss in distillation. [24:00] Everything you boil - you have to condense. You have to have as much chilling power as you have heating power. [35:00] --Dave Arnold on Cooking Issues
Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Daves ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean.
Whys my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this weeks episode of Cooking Issues. Listeners also get to learn the meaning of Pancake Syndrome (Its not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market. Most of the greening in meats are due to sulfur or hydrogen peroxide. The longer an onion sits after its cut the more metallic its going to taste Do not store flour in the fridge, store it in the freezer. --Dave Arnold on Cooking Issues
As long as youve got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usual dance of comedy, science and advice on another jam-packed episode of the most informative and cutting edge food advice show in the world! Todays program was brought to you by White Oak Pastures. The maximum amount of ice cream you should buy for home use is a half gallon. anything more than that is too much and will go bad. [20:00] --Dave Arnold on Cooking Issues
Why are big-chain delivery pizza crusts so disgusting? Whats a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this weeks edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course -- hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market. 99.9% of the cream you buy in the supermarket has been highly ultra pasteurized. The reason for this is cream doesnt sell as quickly as milk or get used as quickly. [22:00] --Dave Arnold on Cooking Issues
Dave survives a cement-dust ridden bike ride through Bushwick yet again to host a hilarious and information-packed episode of Cooking Issues. Find out which one food item Dave and Nastassia agree on, what his thoughts are on nutrition, health and diets and his thoughts on slow cooking vegetables. From Steve Miller to fake caramel - take a ride through many thoughts and topics this week with Dave and the gang. This program was brought to you by Edwards VA Ham. I dont believe in any health claims to be honest. [15:00] --Dave Arnold on Cooking Issues
Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? Whats the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and hes joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture - join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham. Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil. [17:00] If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, Im never happy and always end up getting the good one in the end. [28:00] --Dave Arnold on Cooking Issues
Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on todays episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you by Edwards VA Ham. If youve ever had non stabilized cream cheese its really grainy. [20:00] --Dave Arnold on Cooking Issues
Theres a guest announcer this week on Cooking Issues, the energy is high and the studio is ready for your questions! Tune in as Dave fields queries on everything from circulators to mulberries. Phil Bravo is in the studio for some extra fun (and voice work) this week as Dave tackles questions as usual. Its another wild ride on Cooking Issues! Todays show was brought to you by Rolling Press. Worcestershire sauce is the equivalent of fish sauce but for British taste. [41:00] --Dave Arnold on Cooking Issues
Its summertime and the weather is hot in NYC, which means Dave Arnold is fresh off a sweaty bike ride and ready to answer your questions on a brand new episode of Cooking Issues! This week, hes joined by friend, Executive Chef at Del Posto and proprietor of Pasta Flyer, Mark Ladner. Imagine the warmth of Grandmas cooking transported into an animated quick service setting. Over the past three years - this is the idea that chef Mark Ladner has been researching and hes finally ready to introduce it to the world. Tune in and hear what plans he has in store for Pasta Flyer - and make sure to donate to the Kickstarter page (3 days left!) if you want to see quick service pasta in your neighborhood. Todays program was brought to you by The International Culinary Center. We decided to focus all our energy on making the absolute best gluten free pasta. I feel like Ive been able to simulate an al dente texture in the gluten free pasta, which is difficult. [05:00] [05:00] --Mark Ladner on Cooking Issues
Daves back for Cooking Issues and hes joined by friend of the show Chris Young of ChefsSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chefs Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride - tune in for a rapid exploration into Cooking Issues - both complicated and simple! This program was brought to you by Whole Foods Market. Any food safety organization in the worlds job is not to figure out the minimum possible thing thats safe - their job is to provide bullet proof guidelines so nobody can mess up. THUS all of the rules are always overkill, 100% of the time. [10:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave Arnold and Nastassia Lopez are smashing smoke detectors! Tune in to hear talks about calcium and pickling, the working conditions surrounding farmed shrimp, kitchen ventilation and more. Learn how to use calcium chloride for crunchy pickles without the unwanted calcium taste. How long is leaf lard safe in a freezer if it has come in contact with oxygen? Dave recounts a recent article that highlights the slave labor involved in overseas shrimp farming, and why it is important to always question the labor involved in food production. Is it safe to ostrich fiddleheads if theyre only lightly blanched? Find out all of this and more on this weeks edition of Cooking Issues! Thanks to our sponsor, Bonnie Plants. People think about sustainability, whether or not their food is local, economics, etc. Not many people consider if their food is made by slaves. [21:00] -- Dave Arnold on Cooking Issues
Learn about gluten-free flour on an interesting episode of Cooking Issues, featuring guest Lena Kwak of Cup4Cup. Cup for Cup is a complete multi-purpose, gluten-free flour blend that can replace all-purpose flour in most quick bread, cake, muffin, cookie and biscuit recipes.
Dave Arnold jumps right into this weeks episode of Cooking Issues answering some specific questions on pressure cookers. Later on, hes joined by Patrick Martins, founder of Heritage Foods USA and Heritage Radio Network, and author of The Carnivores Manifesto Eating Well, Eating Responsibly, and Eating Meat.. Patrick explains why he thinks local doesnt always mean best, why cheap meat is classist and why its so important for there to be a Museum of Food and Drink. This program was sponsored by The Wisconsin Milk Marketing Board. I dont like pressure cookers that vent if youre going to do things like stock. [06:00] --Dave Arnold on Cooking Issues Local is a distance, not a gastronomic term. [25:00] We cant unwittingly shield the robber barons from criticism, the Goldman Sachs and the Purdues. [29:00] --Patrick Martins on Cooking Issues
Daves back in the studio and that means a brand-spanking new edition of Cooking Issues! Tune in as he plows through listener questions and goes on a rant about Columbo -- yes the TV show. How on earth could somebody NOT like fish sticks? How can one make rapid infused sangria? What DOES Nastassia like? Tune in and find out! This program was sponsored by Seersucker Brooklyn. People who multitask actually null task. Its called zero tasking - its a new thing I want people to be aware of. [45:00] --Dave Arnold on Cooking Issues
Dave might be home this week - but thats not stopping him from hosting another jam-packed episode of Cooking Issues. Vacuum infusions, smoke, botulism, selzter, you name it - hes on it. Tune in as Dave calls in from home to answer a plethora of listener questions - including making popcorn taste like Doritos. Will Daves band Bluto be making a comeback? Should you stop worrying about smoke in the kitchen? Whats a PID controller? Find out on the latest edition of Cooking Issues. Todays program was brought to you by White Oak Pastures. The problem with botulism is that it isnt destroyed by freezing or cooking at normal temperatures. The reason its so tricky is that it forms spores - when you start killing off the bacteria some of them turn into spores that are extremely resistant to heat - you have to pressure cook to get rid of them. [18:00] --Dave Arnold on Cooking Issues
Deep deep pizza, fried pickles, spent chickens, food grad phosphates... yep.. its another hilarious and jam-packed episode of Cooking Issues. This week Dave is in a particularly fun mood as he speeds through rants on GMOs, NYC Subway Stations and bad pizza. He also gives listeners advice on batter adhesion, frying and grain milling. Tune in and enjoy the ride. This program was sponsored by White Oak Pastures. Who wants to eat pizza with a fork besides Bill DeBlasio? [17:00] --Dave Arnold on Cooking Issues
Malolactic fermentation, Champagne, cereal, lime shortage.... yep.. its another information-packed episode of Cooking Issues. This week Dave shares his thoughts on the lime shortage debacle and why lemons are no substitute, he explains the role acid plays in Champagne and gives an update on the MOFAD (Museum of Food and Drink) puffing gun. Try to see if you can keep up with the smartest guy in food on Cooking Issues. This program was sponsored by Bonnie Plants Something about storing diluted Campari or Aperol in the presence of acid causes the liquor to change overnight - its very odd! [21:00] --Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave first answers a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts. This program has been sponsored by The International Culinary Center. Lime juice does not last. Not at all. [25:15] Alcoholic products foam a lot more than non-alcoholic products do. [32:00] --Dave Arnold on Cooking Issues
Continuing where we left off last week, Dave rattles off some listener inspired Kitchen Pet Peeves on this weeks episode of Cooking Issues. Find out what really makes him tick, including everything from bad quart containers to front-of-house complainers. Later in the show, Dave talks about everything from plastic wrap to hot sauce. Added bonus: Daves son Booker is in the studio this week! This program was sponsored by Heritage Foods USA.
This week on Cooking Issues, Chris Young, founder of ChefSteps, calls in to provide some insight on todays caller questions. He and Dave answer some super scientific questions about emulsifier systems and pressure cookers. This program has been sponsored by S. Wallace Edwards and Sons. Cooking at a professional level is all about teamwork. [43:45] --Chris Young on Cooking Issues
This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards and Sons. As a group, cephalopods are short-lived creatures...so a real big squid is only living for 5 or 6 years. [28:00] Dave Arnold on Cooking Issues
On this weeks Cooking Issues, Dave tells us about a recent experiment that uses baby poop to make sausage more healthy. Then he talks about a number of great uses for a microplane and educated us on which foods should and should not be stored in the fridge. Tune in to hear the full episode! This program has been sponsored by White Oak Pastures. Do not, DO NOT store bread in the fridge, holy crap! [19:15] Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015 wall calendar. Tune in to hear todays questions from Austria and Switzerland! This program has been sponsored by S. Wallace Edwards and Sons. Image from The Vak Shack Remember, youre never freezing ice cream until its a total solid. Theres always some of it thats still a liquid. [43:00] Dave Arnold on Cooking Issues
Cooking Issues is taking submissions for new theme songs! On this weeks episode, Dave Arnold and Nastassia Lopez talk to the food safety concerns of MSG, and talk about making sour apricot sodas without using alcohol. Is sodium benzoate effective in stabilizing fruit juices? How can you evaluate the safety of koji? Learn how crustaceans reproduce, and how fisherman deal with producing female lobsters. This episode has been brought to you by Fairway Market. When a lobster fisherman catches a buried lobster, they throw it back. A buried lobster is a producing female, and thats their bread and butter! [37:00] -- Dave Arnold on Cooking Issues
This 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 theyre going someplace to get it reinvented, people generally want what theyre used to. [35:20] Dave Arnold on Cooking Issues
Is 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 weeks episode of Cooking Issues! This program has been sponsored by Whole Foods Market. Its 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
This 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 that you can have a high pressure on the keg to drive the product through without having a lot of carbonation. [38:35] Dave Arnold on Cooking Issues.
On todays 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 Daves 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, theyre like drinking out of an iPad. [35:45] Fry from frozen! [50:30] Dave Arnold on Cooking Issues
On this weeks 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 ice breaker make. [11:35] The salt is not there in canned soup as a preservative, the salt is there because people like salt. [34:35] -- Dave Arnold on Cooking Issues
Cooking Issues returns in 2014 with helpful kitchen tips regarding circulators, distillation, koji, and more! Tune into this weeks episode to hear Dave Arnold and Nastassia Lopez discuss clarification techniques, and why you dont want to be in the same room as an exploding circulator. Later, tune in for Daves home kitchen modification suggestions. Find out why you should install foot pedals for your home sink, and hear why Dave doesnt stack his mixing bowls by size. This program has been brought to you by S. Wallace Edwards and Sons. Normal reductions happen at high temperatures, but if you put your substance in a vacuum, you can do reductions at lower temperatures. You get very fresh flavors because youre not blasting it with heat. [31:00] -- Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave and Nastasha bring in Rebecca Palkoviks from Booker and 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 and freezing food for a long period of time! This program has been sponsored by Regional Access. Fresh tofu is amazing and its not high in acid. [52:15] --Dave Arnold on Cooking Issues
On todays 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 callers 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 of being able to use more oil. [35:30] -- Dave Arnold on Cooking Issues
On this weeks 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 Reeses-like filling for a pecan pie! Find out if salt-rising bread has the potential to be a food safety hazard. Dont miss this weeks edition for more on eggs, chevre, peanuts, and other Cooking Issues! This program has been brought to you by Hearst Ranch. You can get tofu-like textures with any nut milk if you use the right processes. [21:00] In salt-rising bread, the rising is not due to a yeast, but your good buddy clostridium perfringens- which is not the best thing, especially if youre a soldier because clostridium perfringens causes gangrene. [38:45] -- Dave Arnold on Cooking Issues
In 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 (without compromising quality) at home. This program has been sponsored by Cain Vineyard and Winery. Do not use a used hair dryer on food. [19:15] Fructose is a very interesting as opposed to sucrose, in that its sweetness hits you right away, and then leaves very quickly. [34:55] -- Dave Arnold on Cooking Issues
In 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 standpoint, there is no question that a deep fryer is a good idea. [43:10] -- Dave Arnold on Cooking Issues
Can the BLT be improved upon? Is there anything more American than a Peanut Butter and 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
Are octopus aware of their own existence? Whats 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! Todays 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 Arnold on Cooking Issues
Get 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 dont like eggplant parm, theres something wrong with you! [37:00] --Dave Arnold on Cooking Issues
Why are canned black olives so bad? This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking about some of the cocktails theyre making with crab apples for Martha Stewarts 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 leftover pasta versus leftover meats? How does Nastassias fantasy football team interfere at Booker and Dax? Find out all of this and more on this weeks edition of Cooking Issues! Thanks to our sponsor, Underground Meats. The Wickson apple is nice little apple because it has a very high sugar content and a high acid content. And what that means is that its good for cocktails. [4:10] Only in the U.S. does bacon refer only to the belly of the pig. [28:10] American beer is supposed to cold because it has no flavor! [39:15] -- Dave Arnold on Cooking Issues
This 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, imitation caviar and more! Whats the best way to use blueberries in stirred cocktails? Make sure you dont miss another insightful edition of Cooking Issues! This program has been sponsored by MOOD Magazine. You can do fermentations without salt, but theyre not going to be consistent... If it gets sour, youre probably going to be safe, but if it doesnt, its possible that youre going have some crazy stuff growing in there. [18:25] -- Dave Arnold on Cooking Issues
Dave Arnold and Nastassia Lopez talking HASIP Plans, 3-D Printing, pudding, and more on this weeks 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 make 3-D printed food taste delicious? Finally, hear Dave talk about humane slaughter methods, and why there is not an ikejime equivalent for poultry or red meat. Thanks to our sponsor, Underground Meats. Most fish cannot be adequately pasteurized in a vacuum bag because you have to cook it either too high or too long. [14:20] Food is about the day-in and day-out creation of something you want to eat... 3-D printing is all about extrusion using paste, and theres only so much flavor or taste that you can get out of paste. [37:00] -- Dave Arnold on Cooking Issues
After 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. Later, Dave describes the methodology of tofu-making and lays out some ideas for making a low-sugar sorbet. Whats the difference between low temperature cooking and sous vide? Find out all of this and more on this weeks edition of Cooking Issues! Thanks to our sponsor, Fairway Market. Most recipes for pepper sauces just give a brine strength, but dont give an actual salinity of the finished product. [24:05] If youre making a sorbet without sugar, its not going to have the same texture... Sugar has very good texturizing properties. [41:00] -- Dave Arnold on Cooking Issues
What are the culinary and nutritional benefits of egg yolks? Find out all of this and more on this weeks 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 systems of mollusks, how to remove grit from pudding, and steps to dry-salt a turkey! This episode has been brought to you by S. Wallace Edwards and Sons. The grinder, in terms of the quality of your coffee, is equally as important as your espresso machine. [4:15] From a cooking standpoint, egg yolks are a miracle because they have all sorts of emulsification properties. [9:40] -- Dave Arnold on Cooking Issues
Dave Arnold and Nastassia Lopez get fishy on this weeks 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, gelatin, and blenders! You dont want to miss out on this weeks episode of Cooking Issues! Thanks to our sponsor, The International Culinary Center. The standard Western-style of fish-killing puts a lot of stress on the fish as its dying, and the stress has deleterious qualities on the flesh of the fish from an eating standpoint. [14:20] -- Dave Arnold on Cooking Issues
After sharing some unorthodox ideas for detox methods, Dave Arnold and Nastassia Lopez dig into a new batch of listener questions on this weeks 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 cooking times. Find out how changing the pH of certain seafoods can alter the texture when cooking! Finally, tune in to hear about the different grains, legumes, and beans that were blasted through the Museum of Food and Drinks puffing gun! This program has been brought to you by Tekserve. I hate mechanical relays for DIY electronics projects. Spend the extra three bucks and get a solid-state relay. Theyll last infinitely longer than mechanical relays unless you fry them. [32:15] Squid and octopus muscle is very different than vertebrate muscle... They tend to shrink up a lot more than vertebrate muscles do. [36:30] -- Dave Arnold on Cooking Issues
The phone lines are off the hook on this weeks 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 its 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 tendency to break if they arent precooked. What kinds of fish lend themselves to low temperature cooking? Is it harder for bread to rise in higher altitude? How do different sugars affect flavor? Find out all of this and more on this weeks episode of Cooking Issues! Thanks to our sponsor, Fairway Market. European hams are not cured in the same way that American hams are cured because they are hung in different ways while they cure. [9:50] Between does and bucks, people prefer the meat of does because theyre more tender... There is also a breakdown in the difference of flavor. [14:00] -- Dave Arnold on Cooking Issues
Congratulations 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 handling his self-imposed lemonade cleanse! Thanks to our sponsor, Fairway Market. The goal when making pork rinds is to convert all of the collagen into gelatin. [14:40] -- Dave Arnold on Cooking Issues
The Museum of Food and Drinks Kickstarter is drawing to a close; tune into this weeks 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 MOFADs upcoming plans, and why its 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 the best place to find katsuobushi in New York City? Find out how to smooth out your ropey yogurt, and how to make lean bread with spent brewers grains. Tune in to learn about the different types of bacteria that are able to grow in your fridge! Thanks to our sponsor, ChefSteps. The beef that we get is relatively neutral in flavor because the cattle are young. The older the game meat, the more interesting the flavor is going to be. [15:25] -- Dave Arnold on Cooking Issues
Dave Arnold calls in from Florida for this weeks 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 MOFADs 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 spring roll wrappers. Is you homemade yogurt not thick enough? Try combining kappa and iota carrageenan! Find out how aging eggs changes their pH, and so much more on this weeks installment of Cooking Issues! Thanks to our sponsor, ChefSteps. Thai basil is an extremely fragile herb. It goes black extremely quickly and the enzymes go very fast. [9:30] A dry sandwich makes me just as sad as a wrap. [29:00] -- Dave Arnold on Cooking Issues
Harold McGee joins Dave Arnold and Nastassia Lopez in the studio for todays 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 States dont pack the punch of their overseas counterparts. Learn how to foam pre-made whiskey sours, and the best way to grill zucchini! Thanks to our sponsor, Underground Meats. Break music provided by Alan Wilkis. Salt will actually help move aroma out of a food and into the air because it makes the food more polar and electrically charged, and then it pushes the scent out. [6:00] If you did a side-by-side test of ascorbic acid and honey to inhibit browning in fruit, I would suspect you would get better results from the ascorbic acid. [20:15] -- Harold McGee on Cooking Issues
The 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 Drinks 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 about cat crap coffee and 3D printing food! Thanks to our sponsor, ChefSteps. The bubble size of any given drink is due to the amount of CO2 you push into it and the temperature at which you serve it. [5:20] -- Dave Arnold on Cooking Issues
The phones are off the hook on this weeks 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 this episode of Cooking Issues to find out more! This program has been brought to you by ChefSteps. The benefit of agar clarifications is that when you do it, you blend the fruit and the product, and you get a very fast blend. The problem is, you often do not get a very high yield. [19:30] Other than deep frying, fast techniques tend to produce a less than desirable surface for chicken. [42:10] -- Dave Arnold on Cooking Issues
Were smoking fish and steaming pudding on this weeks 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 wraps up the show by talking about granola and his past obsession with pudding-making! This program has been brought to you by ChefSteps. The problem with most cured fish recipes is that they only giving a brine strength, but thats not really that helpful because curing depends on the fish-to-brine ratio. [19:30] The oxidation in dried fruit isnt just a color issue, but a taste issue. [35:35] -- Dave Arnold on Cooking Issues
In this weeks 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. Daves 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 segment of this weeks episode, the topic is batch freezing. Dave talks about overrun, the costs of producing ice-cream, and the differences between freezers that manufacturers use and ones that you can use to for ice-cream producing in your restaurant or at home. Lastly, Dave answers a question from a listener on popcorn making, offering suggestions to make fantastic popcorn with a great machine, and ways to put a local fish market in your neighborhood to good use. Tune in to learn more! This program has been sponsored by ChefSteps. A continuous freezer is usually only done by larger manufacture people. [35:40] The way I used to make popcorn is with a whirley pop. [49:50] A lot of how fish keeps is how the temperature cycles, and how the air blows on top of it within the fridge. [57:44] -- Dave Arnold on Cooking Issues
Despite 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 dont 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 about The Museum of Food and Drinks new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps. When youre heating something, there are three things that youre trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present. [45:15] -- Dave Arnold on Cooking Issues
Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this weeks 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 jalapeÃ±o 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 grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesnt prefer foamy coffee drinks. Its ramp season; learn how to highlight these spring vegetables on this weeks Cooking Issues! Thanks to this weeks sponsor, ChefSteps. If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldnt be much hotter than 50 degrees Celsius. Thats how you get a foam thats easy to pour for latte art. [21:25] -- Chris Young on Cooking Issues
Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food and 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 ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps. Human breast milk is vastly water, so you would assume that a mothers milk is close to her blood alcohol level. [15:20] -- Dave Arnold on Cooking Issues
Mark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this weeks 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 tastes different olive oils to decide what temperatures and cooking times cause flavor to degrade. Want to try Marks Italian-style barbecue? Buy your tickets here! This program has been sponsored by Underground Meats. Poorly-made industrial pancetta is absolute garbage. Its too salty; just stick with the bacon for carbonara. [22:00] -- Mark Ladner on Cooking Issues
Arielle Johnson, bitters enthusiast and flavor chemical collector, joins Dave Arnold and Nastassia Lopez in the studio for this weeks 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 Nastassia give some tips on making vermouth at home, and what can be done to enhance the apertifs flavor and color. Want to make better rice noodles? Finally, learn some wheat science on this weeks Cooking Issues! This program has been brought to you by Fairway Market. Another way to cook things is to strap electrodes to the food and use the food itself as a resistor. Thats the principle behind ohmic heating. [26:35] Whenever youre bringing liquid nitrogen into the bar, you need to have a lot of safety training. [53:15] -- Dave Arnold on Cooking Issues
Today 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 to carbonate beverages at home? Find out if its possible to turn Dr. Pepper into a powder, and learn how to make a red velvet cake without using dyes or beets! Can you name five things that Nastassia actually likes? Hear the list on this weeks Cooking Issues! This program has been brought to you by S. Wallace Edwards and Sons. For preservation, you need a vacuum- and the better the vacuum, the happier youre going to be. [41:00] Dehydrating things with sugar can be very difficult because the more you dehydrate things, the more that sugar wants to resist losing that last bit of water. [45:40] -- Dave Arnold on Cooking Issues
Find out some alternative uses for transglutaminase on this weeks 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 about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to todays sponsor, Fairway Market. If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too! [46:10] -- Dave Arnold on Cooking Issues
Dave shares his love for gas burners on todays 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 episode by talking about frozen drink stabilization and the health considerations of acrylamide. This program has been sponsored by Hearst Ranch. Smokiness is something that you need to replace when youre omitting a smoked ham or bacon product. But liquid smoke is not the answer! [29:15] -- Dave Arnold on Cooking Issues
Pop Rocks, vinegars, nanoparticles, and eggs- weve got it all on this weeks 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 the addition of preservatives? Finally, Dave closes out the show by talking about Booker and Daxs ice program! This episode has been brought to you by White Oak Pastures. The reason to raise the pH when pressure cooking is to shift the temperature at which a Maillard reaction occurs to a lower temperature. [20:25] You can you take a something that is safe to use (in food) and decrease its size by so much that it is no longer safe to be used. [25:30] -- Dave Arnold on Cooking Issues
Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this weeks 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 info@HeritageRadioNetwork.org. Regulars and newbies alike - tune in to this show for a classic example of what the Cooking Issues team can do for you. This program was sponsored by Hearst Ranch.
Cant 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 - youve 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 weeks show is extra special, as friend of the show Joel Gargano is in studio performing the Cooking Issues theme song live on-air! Todays program was sponsored by Rolling Press. Sourness is a relatively simple flavor in that it activates one receptor only in your tongue. Ditto with sugar. 45:00 Hops act as an anti-microbial. If youre going to have a hop free beer, you want to make sure you wont have other things growing in it. 53:00 --Dave Arnold on Cooking Issues
Weve got a pork-filled episode of Cooking Issues this week! Dave Arnold and Nastassia Lopez are back again, and theyre 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 non-dairy ice cream and making lemon curd! This episode has been brought to you by The International Culinary Center. The definition of forever is two people and a country ham. [7:30] The benefit of Wondra being pre-gelatinized is that it will go into solution in a cold liquid. [31:00] -- Dave Arnold on Cooking Issues
Can 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 leftover fried chicken crispy? Find out on this weeks Cooking Issues! This program has been brought to you by Rolling Press. Theoretically, you could take a bread machine, externally control it, and hack the thing and use it as a low temperature cooker. [16:00] I think that the higher vacuums actually decrease the quality of the food. [26:45] You can learn to cook on your own, but its very difficult to learn how to work in a restaurant on your own. You can learn that from working in a kitchen, or from culinary school. [38:45] -- Dave Arnold on Cooking Issues
Pick perfect apples, find uses for your cheese rinds, and learn more about distillation on this weeks 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 fossilizing vegetables, fermenting rice, and more on this weeks Cooking Issues. This program has been brought to you by Ambur Point of Sale App. The problem with a lot of old apple varieties is that they lose theyre crunch after a while; theyre not meant to be crunchy. [7:05] With infusions, the flavors are all dependent on how they are produced. [32:50] -- Dave Arnold on Cooking Issues
Valentines Day is coming up; find out what to cook for your date on this weeks Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and theyre 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 to balance a vinaigrette, and shares his Valentines Day recipe ideas! This episode has been sponsored by The Brooklyn Kitchen. Whenever you go by buttermilk in a store, its cultured buttermilk. Its not real buttermilk. [32:40] -- Dave Arnold on Cooking Issues
Smoking bacon, gluing meat, and cooking in bags - Dave Arnolds tackling it all on this weeks 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 temperature? Dave helps a listener troubleshoot their dulce de leche recipe, and hear his opinions on the term avant-garde cuisine. This program has been sponsored by Catskill Provisions. Air quality in kitchens is becoming more important... I think more studies about airborne things in your kitchen are going to become more prevalent. Definitely invest in some good ventilation. [14:30] -- Dave Arnold on Cooking Issues
Want to learn some different ways to prepare offal? On this weeks 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 iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center. If youre using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas... sous vide tends to intensify aromas. [21:00] Without a rotor, your centrifuge might as well be a huge doorstop! [51:00] -- Dave Arnold on Cooking Issues
How 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 applications. Hear about the best way to prepare and kill a lobster in order to preserve flavor. This program has been brought to you by The International Culinary Center. I have not found any research to show that bubbly water hurts you! Lets separate whats in soda from the bubbles. [13:45] If you dont deaerate when youre clarifying tomatoes, youre going to get these solids floating on that the top that are really going to mess with your stuff. [28:00] -- Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave Arnold and Nastassia Lopez talk about their experience acting as fluffers at the South Beach Food and Wine Festival. Who was more popular at the festival - Dave or Tony the Tiger? Later, Dave tackles this weeks 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 vide eggs. Learn how to prevent evaporation with an immersion circulator. Listen in to hear Dave offer tips on how to win cooking contests! This program has been sponsored by The International Culinary Center. Im against the word espuma on an English menu. If the whole menus in Spanish, then go ahead. [8:15] A lot times when working with pine and lavender... even when you do a really good job with it, you might have some bathroom cleaner memories. [10:50] -- Dave Arnold on Cooking Issues
Its 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; whats the best sharpening system for your application? Dave talks about his favorite kitchen gadgets, and why people always cook a turducken wrong. Hear Daves newest french fry recipe! Can you carbonate solidified fruit juice gelatin? Whats the best way to cook a venison leg? Find out on this episode of Cooking Issues! This episode has been sponsored by Fairway Market. If you expect to expect to go and pay a huge amount of money (for culinary school), and then make that back as a line cook, then I dont know if thats necessarily money well spent. [16:15] -- Dave Arnold on Cooking Issues
This 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 better to learn in a restaurant or in an academic setting? Can melatonin be used as an antioxidant in food? Can pig bladders be used for light sous vide work? Find out on this episode of Cooking Issues! This program has been brought to you by Tekserve. If youre going to use a dehydrator, you want to dehydrate [a methylcellulose meringue] at 130-5 degrees Fahrenheit, but youre going to want to store it 110-120 degrees- much lower than 135 degrees- because if you store it at a high temperature and cook it for a long time to hold it, its going to start tasting cooked. [6:45] -- Dave Arnold on Cooking Issues
Dave Arnold and Nastassia Lopez lament the worlds declining champagne consumption on this weeks 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 Harold talk about making sucrose crystals. Why does dry heat produce good flavors in chili peppers and other spices? Dave also talks about the composition of Qimiq, and why it does not curdle in many applications. Dave also recommends a Vitaprep blender for making smooth soups! This episode has been sponsored by Robertas. As temperature fluctuates in a freezer, that liquid water will melt and re-crystallize. So ice crystals will tend to grow over time, and make your food crappier. So theres quality loss there. Additionally, that water is super-concentrated with regards to enzymes, acids, salts - all things that can carry chemical reactions... Awful reactions can take place. [12:30] -- Dave Arnold on Cooking Issues
Did you catch Dave Arnold on CNNs The Next List? If you missed it, dont 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 Daves recommendations! Also, hear Dave recap some of his Thanksgiving cooking techniques! This episode has been brought to you by S. Wallace Edwards and Sons. I think people use too much water in their stock- period. [44:30] I hate it when I see the turkey in a roasting pan, and the sides of the pan come up over the turkey... Lift up your turkey! Be proud of your turkey! [52:30] -- Dave Arnold on Cooking Issues
Dave Arnold and Nastassia Lopez are celebrating Thanksgiving on this weeks 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 Daves bionic turkey recipe, and his mothers 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 cookers. Many cookbooks teach you how to cook, but Dave will teach you the proper way to rest your food! Learn more about bacteria, spores, and food borne illness. This program has been sponsored by 360 Cookware. If you want to try something thats less on the deep notes and more aromatic, try doing an iSi infusion (for bitters). [9:00] -- Dave Arnold on Cooking Issues
On this weeks 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 tackling it all on this weeks Cooking Issues! This program has been brought to you by The International Culinary Center. Theres no real rule-of-thumb on brining the same way there would be with curing where everything has been written down by the USDA and the various curing authorities. [14:20] The protein structure in a good bread dough is going to hold the gas bubble integrity up to a point of about 60 degrees Celsius, where a crappy bread dough is going to hold the structure up to a point of about 50 degrees Celsius. The key difference there is that its about the same temperature that the starch gelatinization is taking place. [30:20] -- Dave Arnold on Cooking Issues
Welcome to yet another episode of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio post-Hurricane Sandy, and are talking about the storms 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 refrigeration, and refrigeration systems that use endothermic reactions. Get some tips on making pasta and ice cream at home! This program has been brought to you by The International Culinary Center. I think its a freakin racket! Notice how your home fridge never breaks down? For a four year period, I had a commercial fridge in my house and it broke four times! Commercial refrigeration sucks! ...They just dont put the thing together as well, insulate it as well, and solder it as well. [28:20] -- Dave Arnold on Cooking Issues
Dave Arnold and Nastassia Lopez are back after last weeks celebration for another installment of Cooking Issues! This week, Dave troubleshoots a rotovap thats 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? Dave shares his personal pancake recipe, and also gives some tips about how to add yeast to your pancake recipes. Finally, learn how to cook lamb at a low temperature, and hear about the FDAs sous vide standards! This program has been sponsored by Whole Foods. The only difference between a waffle recipe and pancake recipe is that a waffle recipe is going to contain a significant amount of oil or oil-like thing like butter. The reason is because you need something to keep the waffle sticking to the iron. [33:05] -- Dave Arnold on Cooking Issues
Welcome to the 100th episode of Cooking Issues! To congratulate Dave Arnold and Nastassia Lopez, HRNs 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, Dave takes on questions about chamber vacuum machines, and non-wood cutting boards. Later, Dave goes on a diatribe about American ham-eating tendencies. Tune in to hear Dave and Nastassia dish on sous vide lamb shanks, Pectin X Ultra SP-L, and cleaning lab equipment. This program has been brought to you by S. Wallace Edwards and Sons. At Booker and Dax, we never ever ever serve actual liquid cryogens to people or food and drinks that are so chilled that they can cause frostbite upon consumption... The trick is knowing what youre doing and having some common sense and respect for the safety of your customers. [3:00] I hate tropical paradise, except for the fruit. [31:20] -- Dave Arnold on Cooking Issues
CNN is in the studio filming Dave for The Next List on this weeks 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, Daves 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 to ruin prime-rib when cooking? How can you manage allergies to cherries and apples? If any of this interests you at all - press play immediately! Todays episode of Cooking Issues was brought to you by The International Culinary Center.
What do you do with a pig head? Why dont more people like scrapple and haggis? Want more tips on food preservation? Youre 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 whole chicken. Do your best to keep up with Daves mile-a-minute stream of knowledge and learn more about a myriad of food and cooking related issues. Todays program was brought to you by Hearst Ranch. Guanciale is one of the more delicious things in the world. It ranks in my top 1 of pizza toppings. Salt is usually used in conjunction with dehydration for preservation in foods like ham. Salt also has other properties - it inhabits some bacteria but not lactic acid bacteria. With the immersion circultator dropping below $500 there will be an EXPLOSION of circulators on the market. --Dave Arnold on Cooking Issues
Though hes late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. Weve got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassias 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 sponsored by Fairway Market. One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and havent been read enough. I dont hear as many people talking about James Petersons sauce books as often as they should. If you only handle the waxy outer cuticle section while youre cutting hot peppers - you wont come in contact with the seeds much. --Dave Arnold on Cooking Issues
Dave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this weeks 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 leads to flavor loss. Finally, get schooled on hydrocolloids! Dave discusses t the different variations of Dow methylcellulose and their applications in creating gels. This episode has been brought to you by The International Culinary Center. The pump output is usually not the limit on your capacity. Usually the limit on your capacity is the wattage [of the immersion circulator]. That said, when judging capacity, its not about how many liters of liquid- its how many liters of liquid, plus product, at what temperature? In a vessel with what kind of insulation? -- Dave Arnold on Cooking Issues
Dave 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 the ocean? Nonetheless, Dave talks about the variety of flavor and texture in octopus. For more information about pressure cooking in large quantities, induction heating, meat textures, and raw milk - check out this weeks Cooking Issues! This episode has been sponsored by Whole Foods. When people talk about shelf-life, theyre actually talking about two things. One - Is it going to be safe to consume? And, two - is it going to taste good? The tentacles on the octopus taste different. They have dominant tentacles and non-dominant tentacles. -- Dave Arnold on Cooking Issues
Dave 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 flavor into beer? Tune in to find out! Other topics include making gummy candies, knife sharpening, and how to make a proper curing room at home! This episode has been sponsored by The International Culinary Center. Fat is not just fat; fat is a mixture of fat and connective tissue. When its native, it will hold itself in place, but if its melted out its not gonna hold. The smaller a curing chamber is, the less stable its going to be over time. -- Dave Arnold on Cooking Issues
This weeks 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 up about picky-eating children. Check out this listeners suggestions for childrens foods here. What is involved with making a maraschino cherry? All this and more on this episode of Cooking Issues! This program has been sponsored by White Oak Pastures. Were in an era now where a lot of food work is done on the Internet, in books, on television programs, and demonstrations. Theres a lot of work thats done where you can tell that its done for the look, and not necessarily the taste. When youre doing a demo or dish or a cocktail its important to have it look appetizing. The way a dish looks can be enchanting and captivating and make an already good tasting thing taste better, but nothing is worse than something thats taken forever to make look great but doesnt even taste good. -- Dave Arnold on Cooking Issues
Welcome 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 what temperature should you cook your stock in order to extract the maximum amount of protein? Tune in to hear more about the possibilities of food-borne lyme disease and carbonated coffee. This episode has been brought to you by The International Culinary Center. Birch sap has a lower sugar content than maple sap, so you have to acquire more of it and boil down more of it. -- Dave Arnold on Cooking Issues
Welcome 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 Daves opinions about using spent distillers grain in food products intended for human consumption. What effect does distillers grain have on livestock production? Other topics on todays episode including making fish sauce at home, getting children to try new foods, and creating vegan protein analogs. This episode has been brought to you by Whole Foods. Its very difficult to make simple syrups with sugar that are as thick at glucose syrups... glucose inherently doesnt form crystals as much as sucrose does. The enzymes and bacteria in the gut help to get the fish sauce going, but every part has been used throughout history- all making a different product. -- Dave Arnold on Cooking Issues
On this weeks 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 Daves in New Orleans, hes 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. Dave also talks about the best way to sous vide a skirt steak, as well some pointers about making creme liquors. Are there any dangers involved with cooking in Ziplock bags? Later, Wipop calls in to talk about Nomikus new immersion circulator that was recently funded through a Kickstarter campaign! This episode has been brought to you by White Oak Pastures. The Ziplock bags are rated for re-heating in a nuke...the issue is that a Ziplock is made of polyethylene. Its the same stuff that most plastic wrap is made of. It cant get near the boiling point of water because it gets very soft, and its very close to the melting point. -- Dave Arnold on Cooking Issues
On this weeks 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 Nastassias 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. Other topics include sugar content in purees, and the best way to modify an oven at home to cook pizzas and breads. How important is it to season a pan, particularly when cooking Chinese food? Dave shares his opinions on seasoning skillets and woks, and the chemical and physical reactions that take place during this process. This program has been brought to you by The International Culinary Center. Seasoning is actually important. There is a slight debate in the community about what is exactly is going on when you are seasoning a pan. For me, the accepted reason for seasoning a pan is that you are putting on a thin layer of oil or fat, and when you heat it, the fat is breaking down and polymerizing...and it is that surface that is non-stick. -- Dave Arnold on Cooking Issues
On this weeks 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 Dinners Kickstarter page. After a brief discussion about Daves 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 some other listener questions about the vinegar-making process, and how different meats fair in pressure cookers. Patrick Martins of HRNs The Main Course stops in to talk to Dave about George Foreman grills and cooking in a New York City apartment. Finally, Dave discusses the safety of the different sugar substitutes on the market, as well as tomorrows upcoming Crif Dog Classic eating contest at Robertas. This program has been sponsored by The International Culinary Center. At the onset, if you want to make sure your results are good and your recipe is good, just start with a purchased culture if youre going to make vinegar. I have a big problem with the entire nutritionist outlook because it keeps changing. All the data, all the ideas of whats good, whats bad- keeps changing every year! -- Dave Arnold on Cooking Issues
Were getting sociopolitical on this weeks 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 weeks installment with a listener question about the proposed ban on sodas of certain sizes in New York City. Tune in to hear Daves opinions about the proposal, considering his love of bubbly beverages. Other questions include troubleshooting vacuum reduction devices, and the safety of homemade cultured butter products. What is the proper ratio of fat-to-meat when making sausage? Tune in to hear the answer, as well as types of fat make good additions to sausage mixtures. Finally, Dave and Nastassia talk about some of the food destinations they visited in their recent trip to Tokyo. This program has been brought to you by Tekserve. I detest the phrase empty calorie as much as I detest the phrase junk food. It takes about 6 kilos of ice to condense one liter of water. You definitely dont want to have coffee go in and out of the freezer because condensation will form. -- Dave Arnold on Cooking Issues
Dave Arnold breaks his personal record as he zooms on his bicycle to Robertas for this weeks 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 meat at low temperatures, as well as whether or not to cook a suckling pig using sous vide. Dont let your pork skin get too dehydrated! Other topics include low-and-slow cooking of a Boston Butt, as well as some more questions about cocktails. This program has been brought to you by Hearst Ranch. Not every muscle in a hog wants to cook the same way...a suckling pig is a little bit different because it doesnt require as much cooking time as a whole hog because it doesnt require as much time to break down. --Dave Arnold on Cooking Issues
Dave and Nastassia are back from Japan and Cooking Issues has returned! Daves 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 disasters in the process and hear Daves pretzel rules. This program was sponsored by The International Culinary Center. If you add fat to your pretzels, I have a problem with you and your pretzels. Its an abomination, it turns into a cracker - its terrible. Also, if its not twisted its not a pretezel, its a pretzeloid. The best pretzels Ive ever had in my life are from Martins Brothers - you can get them by mail order. --Dave Arnold on Cooking Issues
This week on Cooking Issues, Dave takes issue with Nastassias 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 Trotters is like in its final months as a restaurant and find out why home curing ham isnt always the best move. This program was sponsored by S. Wallace Edwards and Sons. A great thing to make with pressure cookers is stocks and soups. Something to remember is that pressure cooking drastically mutes flavors like onions. The trick with pressure cookers is to use a minimal amount of liquid. Please dont mess with your microwaves. That said, Ive done it plenty of times. --Dave Arnold on Cooking Issues
Cooking 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 Daves thoughts about why quart containers are so awesome and why gin and 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 sweet, and the yeast ferments the sugar and turns it to alcohol. If you only do it for a couple of days, the mold makes this sweet rice drink that is super rice-y and super awesome. -- Dave Arnold on Cooking Issues
This 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 Daves loud orange shirt. This program was sponsored by Fairway Market. If youre going to carbonate a negroni, you must shake it!!! --Dave Arnold on Cooking Issues
Dave 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 whats 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 meat is due in large part to the state of myoglobin as its cooking. The problem with reverse osmosis is that it takes out almost everything and coffee needs some minerals in it. I like foie gras fine, but I could live without it. Although, I dont think its necessarily inhumane because their livers are diseased. --Dave Arnold on Cooking Issues
This 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 Bulls for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds and 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 Arnold on Cooking Issues
Are flavor pairings real? Are there shared compounds and volatiles in successful food pairings? What the hell does Crystal Light have to do with Brooks Headleys 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, anything that helps you make better food is a good idea.--Dave Arnold on Cooking Issues
This 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 Maximes ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry. In terms of timing, and people being open to the merging of arts and science- its a beautiful thing. Its something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and its such a clean, beautiful relationship. It was prime for that, and people are responding; its a testament to the progress of looking at the different roles of food. -- Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking
This 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 Nastassias 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 containing compounds...as you cook these things for a long time, various things happen - they get stinky, they got old, you get lipid oxidation, and then they turn brown. -- Dave Arnold on Cooking Issues
This 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 and 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. Learn more about tenderizing meat, irradiated food and bottle strength carbonation! This program is brought to you by our friends at Modernist Pantry.. I love heart. I havent done much low temperature cooking with heart, but grilling it quickly is my favorite way to prepare heart. Theres nothing quite like a grilled chicken heart. If I could just grill chickens that only had hearts and skin, Id do it. When you irradiate food, theres no residual radiation left in the food. One of the issues is textual degradation over time with the food. Its the same problem you have with high pressure sterilization. If you taste a drink flat that you want carbonated, it should taste a little weak and low in acid. --Dave Arnold on Cooking Issues
This 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 weeks Cooking Issues? Tune in to find out! This episode was sponsored by Modernist Pantry Heres the deal: most of the cooking techniques for offal are made to get rid of residual blood, or to get rid of the off-flavors because they tend to have a lot of bacteria and a lot of fat...If you soak in milk, its water and fat, so it would draw out off-flavors. -- Dave Arnold on Cooking Issues
The 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 inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot! --Dave Arnold on Cooking Issues
This 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 Daves 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 its not coming out right? Tune in as Dave tells you how getting your pH and starter cultures right is essential! This episode is sponsored by Modernist Pantry. The key thing with mozzarella curd is that the pH needs to be just right or it wont have the proper texture. --Dave Arnold on Cooking Issues
This week on Cooking Issues Dave and Nastassia get out their Valentines 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 like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry. An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive. [On cooking with Celiacs disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten. When you need hardcore gluten is in a bread, in a cake you dont need a lot of it. . in a cookie or a cake you can focus on the texture and structure Dont store anything in your oven, people! It puts you in this mindset that you arent going to use it. The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you dont have to touch anything. And dont skimp on your sink size! --Dave Arnold on Cooking Issues
This week on Cooking Issues with Dave Arnold and 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 its been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if youd add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex. --Dave Arnold on Cooking Issues
This 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, Daves new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is sponsored by The Modernist Pantry. Fish is best when fish is best, not necessarily when its the freshest. --Dave Arnold on Cooking Issues
Dave 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 youre cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart. I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness. --Dave Arnold on Cooking Issues
The 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? Daves 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 and Winery. Rice noodles are great but when you try to pretend its Italian pasta, its horrible. Pheasants are delicious but very easy to over-cook. Slow temperature cooking with cuts of meat that have multiple muscles can be tricky. --Dave Arnold on Cooking Issues
Daves bike broke down, so this weeks 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. Ive never owned a thermometer that made me super happy. If youre going to do hydro colloid work youll want a scale that goes to a tenth of a gram. Spouts, as we all know, taste like poison. --Dave Arnold on Cooking Issues
This 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 and more! Cooking Issues is brought to you by Modernist Pantry. I deep fry EVERYTHING at home - Dave Arnold on Cooking Issues
This 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.
This 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.
This 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: dont 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 The Modernist Pantry.
This 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 Daves thesis on making the perfect french fry. This episode is sponsored by The Modernist Pantry.
The 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 and lemons have in common? They are all part of an information-packed episode of the best call-in food radio show on the planet! Todays episode was sponsored by Modernist Pantry.
This 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 youve ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if its safe, this episode is for you And dont forget, Thanksgiving is coming up so dont forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry.
Dave, Nastassia and Jack are all alone at an abandoned Robertas 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.
This 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 is sponsored by Modernist Pantry.
This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own Robertas is perfect for kids!). Tune in to learn how to make Daves special Neapolitan pizza recipe as well as Jim Laheys no-knead, no stress bread and how to cook a whole goat head! This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.
This week on Cooking Issues Dave Arnold is joined by Chris Young, one of the authors of Modernist Cuisine. But first he takes on your questions on blue fish and ike jime, enzymatic peeling, and how to avoid Botulism when you are doing your own canning. Later Chris and Dave get nerdy on evaporative reduction and the Gastrovac. Also dont miss Chris talking about his ventures with Nathan Myrhvold and the Gates Foundations in sub-Saharan Africa in trying to create a reliable fresh milk supply chain that they call East African Dairy Development. This episode is sponsored by The Modernist Pantry that is giving away a free sample of Pectinex when you listen for the code in this episode!
This week on Cooking Issues Dave and Nastassia are gearing up for the launch of the Museum of Food and Drink and things get a little raunchy. Between riffing on Jerry Lee Lewis and Nastassia Dave takes call and emails on topics from vegetable stock for soups and bacon-infused spirits to revisiting the subjects of confit and vacuum sealing. If you want to learn about the safety of plastic wrap products, how to make cheese melt perfectly, or get youre own free sample of Meat Glue tune into Cooking Issues ! This episode is sponsored by The Modernist Pantry.
This week on Cooking Issues Dave turns up the heat on induction burners--find out why you should get rid of that electric range and get an induction burner installed today. Ever wonder what Jesus would have actually eaten back in the dayin ancient Sumeria? Dave gives you a sneak peak of his No Reservations with Anthony Bourdain where they talk about just that. This episode is sponsored by The Modernist Pantry, who havw extended their offer of a free sample of their amazing Meat Glue if you tune into this weeks episode and listen for the redeeming code, only on Cooking Issues!
Today marks a special celebration for Cooking Issues, the 53rd episode! Nastassia and Dave celebrate with some Barterhouse rose. This week they handle your questions from practical jokes with meat glue to pressure cooking stocks such as kombu to DIY ramen noodles. This special episode is brought to you by a special sponsor, The Modernist Pantry so dont forget to tune in to find out how you can get a free sample of Meat Glue (Tranglutaminase)!
Cooking Issues goes from Brooklyn to Bogota as Dave does a call in show from Columbia. Learn about the exotic fruits of the country like the lulo as well as what the are some of the best juicers for vegetables and juicers. Ever consider putting an espresso bar in your home? How to get super-strength gelatin? How to make black garlic? You better tune into this episode for all this and more. This episode is sponsored by the NOFA-NY Locavore Challenge.
This week on Cooking Issues, Dave Arnold tackles questions on everything from water chesnut to Hydraulic fracturing. Find out why guar prices are on the rise, why low fat batter is never a good idea, and how to smoke tomatoes. Also hear how to rid your syrups of cyanide and learn why Nastasissa hates biscuits. This episode was sponsored by Cain Vineyard and Winery.
This week Cooking Issues has an extra-special, extra-long, extra-strength episode for you with the amazing polymath Nathan Myhrvold joining Dave and Nastassia in the studio. Tune in to hear this cooking A-team answer your questions live about liquid nitrogen dewars, flavor chemistry, the best emulsifying equipment as well as egg processing technology and tenderizing meat. This episode is jam packed with tips and tricks from dinner party etiquette to cocktail chemistry so be sure you dont miss it! This amazing episode is sponsored by Fairway Market.
Ever wonder where the greatest collection of pears and berries are in the United States? Which plant will kill you via cyanide poisoning uncooked but is one of the most nutritious when cooked? Dave takes on these questions as well as yours from last week in this episode of Cooking Issues. Confused about sous-vide and cooking times and temperatures? Do you blackout on MSG? Wanna make your own bubblegum??? Then this is the episode for you! This episode is sponsored by Fairway Market.
This weeks episode of Cooking Issues melts down the science behind sugars decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.
This week on Cooking Issues Dave tackles your questions from last week show. Learn about cultured-meat technology and how it relates to veganism and gelatin as well as finding creative ways to change the color of your food. Later on find out what exactly the Ouzo effect is and what causes it. Love popcorn? Dave shares tips on the best way to get those kernels popping. This episode is sponsored by The Barterhouse.
This week Dave is back to Cooking Issues after a 3-week hiatus and Nastasia joins in from the Outer Banks. This episode loaded with question from listerners and answers from Dave from what to do with papaya pectinesterase to how to make the best ice coffee to the best ways to vacuum seal. Learn how to keep your vacuum sealed veggies from floating in water, industrial marshmallow production, and the function of malt in beer making. This episode is sponsored by Whole Foods Market.
This week on Cooking Issues, Dave is alone in the studio as Nastassia joins him on the phone from Rhode Island. Tune in to hear all about fat melting and pie crusts, why pretzel sticks are not as good as pretzel knots and how to balance flavor. Also learn some great techniques for pit roasting pig this BBQ season. This episode was sponsored by Fairway Market.
This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.
This week on Cooking Issues, Dave Arnold is joined via telephone by author and food science expert Harold McGee. Tune in as Dave and Harold tackle some listener questions regarding overcooking grains, country ham storage time, sourdough temperatures and more. This episode was sponsored by Just Foods City Chicken Project 2011 .
This week on Cooking Issues, Dave tries out a raw vegan diet and discusses the hardships and limitations involved. He then answers questions about meat, popcorn, and salumi followed by a passionate take on how pretzels should always be. This weeks episode is sponsored by Fairway Market, like no other market.
This week on Cooking Issues, Dave and Nastassia answer a mailbag full of questions ranging from the purpose of vodka in vodka sauce to advice regarding non-alcoholic cocktails. Tune in to learn more about gelling properties, molds, starches and more - and find out why Nastassia has 8 cavities! This episode was sponsored by Cain Vineyard and Winery Photo: the probable cause of Nastassias cavities
This week on Cooking Issues, Dave is joined by Chad Solomon and Christy Pope of Cuffs and Buttons. Tune in to hear some tips from the cocktail experts themselves on everything from phosphoric acid to aromatic drinks. Dave also answers listeners questions on topics such as cellulose, BBQ and used restaurant equipment. This episode was sponsored by Heritage Foods USA.
This week on Cooking Issues, Dave and Nastassia are joined by Brooks Headley, the Executive Pastry Chef at Del Posto. Brooks gives some advice to those are want to become a chef and tries to solve the issue of cracked cheesecake. Tune in for an update on the Marthafuge, find out what a semi-changa is and learn why Nastassia cant stand the foods she ate growing up. This episode was sponsored by Whole Foods Market.
This week on Cooking Issues, Dave has his hands full with listener questions and manages to get through them all. Tune in to hear more about cinnamon, guar gum, meat glue, seaweed and much much more. Find out how ice can assist in the baking process and why Dave finally buckled down and bought an Aeropress. Sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com
This week on Cooking Issues, Dave and Nastassia tackle questions about everything from mutations breeding to Canadian geese. Tune in to learn why GMOs may not be so bad after all, and how to approach smoking at home. Find out the slight differences between chicken and duck egg yolk, how to mold starches and make tables. This episode was sponsored by S. Wallace Edwards and Sons. For more information visit www.SurryFarms.com.
This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia cant stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com
Cooking Issues is back to its normal time slot and Sly and The Family Stone replace Hall and Oats as the break music! Tune in as Dave and Nastassia manage to shake their MoFaD event hangover to answer some interesting questions from listeners. Find out more about salt risen bread the correct way to make zampone and if tomato skins are digestible. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grass-fed and grass finished beef. For more information visit www.HearstRanch.com
This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave and Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food and Drink
The music may have changed, but the show is just the same! Tune into another information packed episode of Cooking Issues, as Dave answers a wide variety of questions this week. Learn why lye is much more dangerous than you think, how to get rid of red stains on your vacuum sealed chicken and why milk blanching might be unnecessary. This episode was sponsored by Cain Vineyard and Winery. For more information visit www.CainFive.com. Hall and Oats, the new Cooking Issues music this week
This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Daves experience fluffing up the Food Network stars and talking to kids about liquid nitrogen. Find out which carbonation/infusion technique is for you and learn about lilikoi, control loops and ultra sonic french fries. Got an idea for Daves new break song? Send it to us! This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
Youve got issues - Daves got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first time! Also tune in to hear a heartbreaking Valentines Day rejection story. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
What happens when Nastassia The Hammer Lopez is not in studio with Dave? He gets a chance to go on (and on) about espresso techniques and what makes lever machines different (and better) than pump machines. Dave also answers many of your submitted questions including solving issues such as sous vide duck confit, brisket cooking techniques and fried chicken recipes. Tune in for some closure on last weeks chocolate chip cookie question and learn why Dave sometimes questions the claims of food companies (even if they are sponsors of HRN). This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com
Dave is finally in the studio on time for another exiting round of Cooking Issues. Dave answers calls about everything chocolate chip cookies to Champagne bubbles and explains how to potentially make vegetarian gelatin. Tune in to hear an update on the Marthafuge situation and hear about the star chefs that will be lining up to cook at The Food Museum fundraiser. This episode was sponsored by Fairway Market - like no other market.
Today on Cooking Issues, Dave is on time and has plenty of callers to answer to. Listen as he talks about his opinions on raw milk legislation, sauce making techniques, storing oil and cooking pizza in a home oven. Tune in and walk away knowing more than you did before the show, including why you should never refrigerate your cheese! This episode was sponsored by Tabard Inn / Route 11. For more information visit www.tabardinn.com Daves nightmare
Dave successfully fights through the slush to host yet another informative and entertaining episode of Cooking Issues. He discusses the difference between different types of gelatin, previews his 3D food printing segment with CNN, debuts the idea of his food museum, explains why he will have to postpone his week of raw food, and tells a hilarious story involving Martha Stewart and a used rotary evaporator. This episode was sponsored by The Barterhouse. Learn more about their wines at www.thebarterhouse.com Daves rotary evaporator on the set of Martha Stewart Living
The MTA might have been responsible for Daves lateness this week, but that didnt stop him from plowing through your Cooking Issues. Tune in and learn about cooking with THC, what happens when potatoes turn gray, using ISI infusions to make oil andwhy Dave once loved EZ cheese. Also learn why Dave supports salt and questions those who are convinced we need less of it in our diets. According to Dave, past generations tolerated much more salt with no real problems. Disagree? Let him know! This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.
On the first episode of Cooking Issues in 2011, Dave and Nastassia are reunited in the studio and there are many issues to be resolved. Dave fields questions about home carbonation, infusing vinegar, essential oils, differences between starches and the music behind the show. Tune in and find out why Dave owes iSi an apology and why curing turkeys will salt might not kill you! This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com.
On a holiday themed episode of Cooking Issues, Dave rides solo as Nastassia is in the comforts of Southern California. Nastassia does join by phone while Dave answers some interesting questions from listeners. Tune in to find out how short ribs are affected when prepared using low temperature cooking techniques, how to make homemade fizzing tables, why hot ice cream never really works out and how to best prepare a Christmas goose. This episode was sponsored by Tekserve and their E-Waste events in January 2011. For more information visit www.tekserve.com/recycling
This week on Cooking Issues, Dave addresses the growing concern over Nastassias lack of on-air time and Nastassia responds with...well, a little bit more on-air time than usual! Dave finished last weeks question on egg substitutes, and also ponders what pigs milk might taste like. He also explores rice cooking techniques, coffee extraction and nixtamalization. Tune in and find out why in the world Dave wants to become a Mexican grandmother one day! This episode was sponsored by Tekserve and The Lower East Side Ecology Centers E-Waste Events. Find out everything you need to know about recycling your old electronics by clicking here! An 1836 lithograph of tortilla production in rural Mexico.
Its official! Dave will be eating raw food for a week after making a public bet last week that nobody could find raw chocolate that doesnt taste horrible. There was some debate as to what could actually be considered raw chocolate, but make no mistake about it - Dave is no welsher. Tune into this weeks episode of Cooking Issues to learn why TIC Gums is such a an awesome company and what Thai Red Lime Paste is made out of. This episode was sponsored by our good friends at S. Wallace Edwards and Sons. For more information visit www.surryfarms.com Raw Cacao
Are Daves classes really worth taking? Are Heritage turkeys really that good? Is it possible to infuse alcohol with Dr. Pepper? These are some of the questions that Dave and Nastassia fielded this week on Cooking Issues. Tune in to hear Daves hilarious Thanksgiving story involving a smoke filled house, and find out what Twist n Sparkle is good for. This episode was generously sponsored by 360 Cookware. For more information visit www.360cookware.com.
This week on Cooking Issues Dave and Nastassia take on a set of Turkey-day related cooking issues. Learn how to make the perfect stuffing as safely as humanly possible, why we shouldnt ignore our rich history of hanging birds before cooking them, and how a physics student used a bar of chocolate and a microwave to measure the speed of light. Plus: someone threatens to cook Dave over a certain racoon-related jpeg. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919 Szechuan peppercorns
This week on Cooking Issues Dave and Nastassia return to US soil to tackle more listener queries from the phone and the computer. Learn some surprising secrets to getting velvety, home-ground meat without bone chips. Learn why consumer-level vaccum sealers often can remove more moisture than the professional-quality variety. Learn about the Narun Barun pear, which smells and looks like quince. Finally learn why vegetarian marshmallows represent the holy grail to some food enthusiasts, and how these marshmallows might one day materialize. This episode was sponsored by 360 Cookware.
This week on Cooking Issues Dave and Nastassia call-in from Londons Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste smokey; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market. Photo: London Heathrow Airport - Where Dave and Nastassia likely were during the recording of this episode.
On todays Cooking Issues, Dave and Nastassia answer your e-mails and take calls from both sides of the Atlantic. Listen to learn the rich history of American country ham, the magical properties of sodium alginate, how to build your own vacuum pump, and the centrifugal secrets of Daves Banana Justino. This episode is brought to you by Edwards of Surry, Virginia. Image: American Country Ham from S. Wallace Edwards and Sons
This week on Cooking Issues Dave calls in from Berlin to join Nastassia in-studio. Together they take your calls, take a look at the past weeks emails, and discuss making and storing simple syrup, fashioning ice lenses (by hand) to start fires, why your brain needs salt, and cast-iron stick reduction. Finally Dave described some all-too-recent misadventures at the airport in Dusseldorf. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years. Photo: Daves possible location for this weeks episode of Cooking Issues
This week on Cooking Issues Dave and Nastassia help an aspiring chef in New Zealand who wants to make the big time in the States, and give him some pointers and a plan on getting across the sea and up the ladder. Dave also talks retrofitted C-Vap ovens and laments the great sous-vide crackdown of the 90s. The gang also reveal that you can indeed cook decent Osso Bucco in a pressure cooker, shaving off hours of cooking time and keeping your kitchen cool at the same time. This episode was sponsored by Fairway: like no other market. Photo 1: Cvap Oven, Photo 2: Immersion Circulator
This week on Cooking Issues Dave helps a listener fix a busted eBay purchase, laments Americas obsession with white meat versus dark, questions the validity of rubbing cucumbers together to reduce bitterness, works with a caller to combine cola and espresso, suggests replacing tendons with meat glue, and finally discusses the potential to infuse drinks with tobacco. Dont miss another helpful, info-packed episode with HRNs mad scientist duo Dave and Nastassia. This episode was sponsored by Whole Foods Market. Photo: Tobacco infused whiskey
This week on Cooking Issues Dave and Nastassia spoke on their usual wide breadth of topics, helping chefs from all over the planet cook their food flawlessly. The vaporizer, an instrument most often used for smoking pot, is touched on; some chefs are using vaporizers to distribute food scents for olfactory or theatrical effects. Dave also returns to a previous question regarding microwaves to discuss using silicon carbide as a heating catalyst (some substances just like microwaves better than others). Finally Dave and Stassia talk about habanero vodka and its effects on mind, body and spirit. This episode was sponsored by Fairway: like no other market. Photo 1: Volcano Vaporizer, Photo 2: bricks of Silicon Carbide
This week on Cooking Issues Dave and Nastassia take a callers query on making chocolate at home, and delve into the world of chocolate alchemy with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse. Photo: Chocolate melanger
This week on Cooking Issues Dave and Nastassia dish out a heaping helping of culinary assistance via the telephone as they field calls from friends and strangers alike. Tune in to hear suggestions for tackling the immense (in choice, not difficulty!) undertaking of cooking Indian cuisine, listen to the science behind and practical solution to keeping basil and other greens bright and fresh when chopping or slicing them, and of course dont miss an opportunity to hear Nastassias astrological sign. This episode was sponsored by Whole Foods. Photo: Bakon Vodka
This week on Cooking Issues Dave and Nastassia tackle a bevy of questions and add some sage advice on all-you-can-eat restaurants for good measure. Dave helps a new college student sans kitchen (or even a hotplate) by explaining how to smelt metal in her microwave (seriously), and lends a hand to a fledgling food writer. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the coast of California. Photo: Aunt Ruby German Green Tomato
This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG (and the myths that prevent meeting that potential). Callers also wondered what equipment will get you the best juice and smoothie action and whether or not that food on Iron Chef was actually delicious or not. Dont miss this chance to hear an east coast food legend speak among friends about the subject he loves most. This episode was sponsored by Tekserve: your one-stop shop for all things Mac.
This week on Cooking Issues Dave and Nastassia spoke about the scientific wonders of Miracle Fruit, buying a Dutch Oven, cooking pasta as if it were risotto, fixing (and cleaning!) a refrigerated centrifuge from Ebay via a blood bank, plus a fascinating and brief history of the Tichborne Dole. This episode was sponsored by Fairway: like no other market. Photo 1: Mircale Fruit, Photo 2: The Tichborne Dole
Cocktail journalist and mixologist Dave Wondrich visits Cooking Issues to enlighten listeners on the current state of the punch bowl, classic Dutch distillation, where to find the best mixed drinks, and what actually makes punch punch. This episode was sponsored by Whole Foods Market. Photo 1: Dave Wondrich, Photo 2: elegant punch
This week on Cooking Issues Dave answered an email question regarding arguably the most delectable (and until the discovery of the ghost pepper, the hottest) of all peppers: the habanero. The listener was intent on neutralizing the heat of a habanero without killing the delightful floral aroma or taste, and wanted to do so without the use of a roto-vap. Topics covered this week also included the science of cooling and distilling a cocktail, the benefits of buying restaurant equipment from former drug fronts, and the legal issues involved in cooking and eating game. Plus Dave attempted help a listener cook fluffier farro. This episode was sponsored by Fairway: like no other market. Photo 1: Habanero Chillies, Photo 2: Beaver, Photo 3: Yak, Photo 4: Farro
This week on Cooking Issues Dave conferred with science-of-food guru Harold McGee, author of The Curious Cook, On Food and Cooking and frequent contributor to a myriad of publications, food-related and otherwise. Together the dynamic duo solved a heap of listener queries ranging between the high and the low tech; the science behind and perceived taste of carbonation was discussed, the process of measuring meat marbling via ultrasound was explored, and the tricky art of keeping herbs fresh was touched upon. Plus that now familiar stand-by of new school cookery, sous vide, was discussed at length. This episode was sponsored by Acme Smoked Fish: a mainstay in New YorkÃ¢â‚¬â„¢s culinary landscape for over 55 years. Guest Harold McGee
This week on Cooking Issues Dave discussed the best way to pre-batch cocktails and his scientific research into the difference between stirring and shaking mixed drinks. He also recounted a trip to Maine wherein, with the help of a twenty-pound monster lobster, he attempted to disprove the adage that bigger lobsters taste worse. Plus Dave describes the origins of the most exotic of all exotic meats (lion, badgers, and bears, oh my) and where you can purchase and consume manna from heaven. This episode was sponsored byHearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.
This week, on the premiere episode of Cooking Issues Dave Arnold took callers queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Dont miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.