Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 07/26/2011 12:00PM
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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.
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Episode 47: Questions Answered (25:55)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, The Barterhouse, Heritage Radio Network, cultured meat technology, creating meat, bio-reactor, cooking sous vide, cooking seitan, vegetarian proteins, chlorophyll, changing the color of your food, Curious Cook, low temperature cooking, Modernist Cuisine, Nathan Myhrvold, carbon monoxide, Ken Kirschenbaum, experimental cuisine collective, NYU, blood basting, endure,The Ouzo Effect (14:25)
Tags:
Museum of Food and Drink, Ferran Adria, Harvard, vegetarianism, Ouzo effect, emulsion, spontaneous emulsion, trans-anethole, Thai basil spirits, iPad apps, food apps, Fruit and Spice park,Pop Corn and Vanilla (14:25)
Tags:
popcorn salt, vodka dispersion, air popped, whirly pop, vanilla, vanilla foam, xanthan gum, nixtimal, field corn,To comment on this episode click here. There are currently Comments
First Aired - 07/19/2011 06:30PM
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Erica returns from a break to talk about her trip to Arizona and her recent taco bender. Tune in to learn about what makes the best kinds of taco's and what the secret ingredient is in cooking cornmeal to avoid pellagra. This episode is sponsored by Whole Foods Market.
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Episisode 92: My Friend Cal (13:00)
Tags:
Why We Cook, Erica Wides, Burrough Hall farmers market, sweet corn, corn season, field corn, citrus fruits, desert botanical garden, Gallo Blanco Restaurant, Clarendon Hotel, haboob, good tortillas, America's Taco Shop, elote,To comment on this episode click here. There are currently Comments
First Aired - 06/12/2011 01:00PM
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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.
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Cooking Issues: Meat Curing (34:50)
Tags:
Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez, pork belly dish, meat smoker, Joan Roca, Madrid Fusion, Phillip Preston, pork blade steak, blade stake, sous-vide, sous-vide cooking, pork shoulder, iki jime, Japanese fish-killing techniques, gill cutting, Alinea Restaurant, curing salts, spice house, curing your own meat, Butcher Packer, Insta-Cure, Morton's TenderQuick, sodium nitrate, saltpeter, American Country Ham, prosciutto di parma, S. Wallace Edwards, Heritage Pork, Virginia tidewater style, Col. Nancy Newsom's Ham, Alan Benton, Finchville Farms,Iki Jime (15:16)
Tags:
David Chang iPad app, striped bass, Montauk style fish, monster fish, surfcasting, bluefish,To comment on this episode click here. There are currently Comments
