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First Aired - 08/24/2010 12:00PM
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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
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Cooking Issues: Pot Roast Sous Vide, Career Advice & Smelly Chicken (15:00)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, email question, how do you cook in a dorm room?, induction burners are totally safe and should be allowed, you might have to convince th RA, Westinghouse Turkey Oven, sous vide cooking, immersion circulator, allows you to heat water to an accurate temperature, you can achieve stunning results in a small amount of space, you don't need to vacuum seal you can use ziplock bags, don't make your own or buy one on Ebay, silicon carbide sharpening stones, put them in the microwave, those blocks will be glowing red hot, they absorb microwaves, you can smelt metal, they become searing stones, caller question on sous vide pot roast, sometimes used circulators aren't the best, grass fed beef, cook for 2 days at 62 degrees, 60 degrees celcius for 48 to 50 hours on a short rib, career question, how can one get a job as a reasearcher?, writing is a good way to start, consultancy work, high tech catering opportunities, heritage chicken that smells sulfuric, is it safe to eat?, the bag is still tight, give it a quick drip rinse in water or some vinegar, don't serve food that makes you nervous to other people, Nastassia was scared to eat the bear that Dave cooked,Herb Grinders, Aunt Ruby German Green Tomato & Staying Away From Open Bar (15:00)
Tags:
using a weed grinder to grind herbs instead of a mortar and pestle, freezing immulsion based sauce, last week New York Magazine gave Dave the shaft, they wrote up about his favorite tomaro, Aunt Ruby German Green Tomato, now it's completely sold out, the German Stripe was the 2nd best tomato listed, Stokes Farm, different tomato varities taste different based on where they are grown, it all depends on the farmer, heirloom tomatoes, Handbook of Hydrocolloids, very technical book, Dave recommends Hydrocolloids: Practical Guides for the Food Industry, Eagan Press, Dave tries to avoid all you can eat and open bar situations,More On Ice & Cocktails (15:00)
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how do you get a date with the hammer?, Dave says don't bother, stay away, how does larger ice affect how long a drink stays cold, it will get more diluted due to surface area, you don't win with smaller ice, when you are stirring a cocktail it takes a long time for the cocktail to get to an equilibrium point, size of ice matters most in stirring, nobody stirs a drink until it reaches its temperature plateau, chilling and dilution are linked, ice cubes from the freezer chills the drink a little bit before it melts, freezer ice cubs get the drink a half a degree colder, check cookingissues.com for a blog post on ice tests, thanks to Hearst Ranch,To comment on this episode click here. There are currently Comments
First Aired - 09/28/2010 12:00PM
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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
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Cooking Issues Introduction: Cvaps & Immmersion Circulators (11:51)
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Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez, Cvap, type of oven designed for Kentucky Fried Chicken, 48 hour short rib, sous vide crack down, you can do accurate low temperature fish cooking with a cvap, retrofitted cvaps, food loses texture with a cvap, hamburgers, caller question, used VWR immersion circulator, removing calcium deposits, food grade lubricant,Low Temp Bone-In Chicken Thighs, Beets & Milk Skin (15:15)
Tags:
The Barterhouse, electric fly rackets, recipe for bone in chicken thighs, low temperature, red chicken meat, cooking beets at a low temperature, sous vide, when you cook in a bag, nothing gets in and nothing goes out, first peel the beets, then put it in a bag, put some fat in with it, neutral fat, simmer in a pot of water, times are closer to roasting, vegetables at low temperature, milk skin, milk protein, milk and cream heated, bean curd skin, heating milk, cabbage cream, Noma Nordic Cuisine, real tofu tastes delicious, tofu gets a bad name because its misused, over soaked in water, loses flavor, The Book of Tofu, William Shurtleff,Career Advice, Osso Bucco & Knife Sharpening (16:18)
Tags:
New Zealand: the land of legal distillation, what's the best way to get a career in good restaurants in America?, osso bucco, pressure cookers, meat is tough when you braise, collagen breakdown, under braised meat is dry, the longer you cook it the more tender it will get, Nathan Myhrvold, Modernist Cuisine, knife sharpening, don't measure grits in the American system, diamond stones, the preferred knife depends on cutting style, a good knife is nothing without good hands, www.korin.com, Korin, original Japanese style knives, The Cocktail Party Problem, The Cafe Effect, The Lombard Effect,To comment on this episode click here. There are currently Comments
First Aired - 05/14/2013 12:00PM
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Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week's episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how 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 doesn't prefer foamy coffee drinks. It's ramp season; learn how to highlight these spring vegetables on this week's Cooking Issues! Thanks to this week's 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 shouldn't be much hotter than 50 degrees Celsius. That's how you get a foam that's easy to pour for latte art." [21:25]
-- Chris Young on Cooking Issues
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The Perfect Foam (49:04)
Tags:
Fat Duck, Modernist Cuisine, Chris Young, Mark Ladner, Seattle, ChefSteps, cocktail, ice cream, strawberry candied jalapeño, habañero, sugar syrup, spice, red peppers, infusion, dried chili flakes, alcoholic ice cream float, creamsicle, Orange Julius, phosphoric acid, mandarin soda, carbonation, latte art, whey protein, paper cups, milk foam, french press, skim milk, sumac lemonade, sumac, lamb, malic acid, sorrel, douglas fir, riesling, french fries, pine needle tea, abortion, elder flower, gellan gum, salt, puree, pickled ramps, ramps, asparagus, ramp kimchi, schmaltz, James Hoffmann, espresso, aero pots, pour over, French press, coffee grinds, cappuccino,Mocha Pots (11:49)
Tags:
mocha pots, Tupperware, coarse grind, reverse osmosis, Dasani, tap water, Stumptown Coffee, dry heat, coffee grounds, boiling, beer, mayonnaise, cereal puffer, Searzall, blowtorch, foie gras,To comment on this episode click here. There are currently Comments
