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First Aired - 09/20/2011 12:00PM
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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 week's episode and listen for the redeeming code, only on Cooking Issues!
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Induction Rules! (23:52)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Modernist Pantry, Meat Glue, CI54, Pectinex SPL, French Culinary Institute, induction burners, gas burners, induction is as fast as gas, low temperature cooking, commercial kitchens, blenders, VitaPrep, Blendtech, Battle of the Blenders, Brevel,What Would Jesus Eat? (29:58)
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pigeon, cumin, fennel, Columbia, Harvard, homogenizer, high power sonic energy, polysonic prep, cavitate, hydrocolloid, whipped cream, fried mayonaise, fluid gel, ISI maker, Wylie Dufresne, Versa whip, Ma Peche, Makers Mark, Museum of Food and Drink, Anthony Bourdain, No Reservations, What Would Jesus Have Eaten, tandoor style oven, flowerpot tandoor, official koshering technique, flavors of tomato plant, New Jersey tomatoes, Stokes Farms, Aunt Ruby, heirloom tomatos, tomato plant vodka, Alcohol Research Program, Juan Roca, vacuum pump, liquid nitrogen,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2011 12:00PM
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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.
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Cooking Issues: Pie Crust (19:53)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Fairway Market, Rhode Island, wild fod, New England sea coast foraging, pie crust, lard, hydrogenated lard, Crisco, fat melting, butter, fat soluble vitamins, liquid fat,Flavor Balance & Pit Pig Roasting (37:01)
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virgin frozen lemonade, culinary mafia, what does Dave enjoy eating?, pretzel sticks, melon, embarrassing requests, light beer, The Flavor Bible, balancing flavors, salt balance, fish sauce, umami, MSG, liquid nitrogen, pit roasting pig, whole animal cooking, skate,To comment on this episode click here. There are currently Comments
First Aired - 10/19/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia call-in from London's 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.
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Cooking Issues Introduction: Live from London! (17:55)
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Dave and Nastassia are live from London!, ISI cream whipper, infusion and carbonation, Co2 chargers, carbonated product, go for the whip cream maker, not the Co2, neutralizing the toxins in mangoes for somebody allergic to them?, there are two ways you can be allergic, same chemical in poison ivy is in the skin and sap of mangoes, most fruit allergies have to do with proteins, culinary tours in Italy, Cesare Casella, how do you make bitters?, is it better to start with overproof alcohol or use something flavorful?, depends on the profile you're looking for, Abbott’s Bitters, next question: what is Fizzy?, Texturas, Ferran Adrià, high pressure carbon dioxide, Pop Rocks, simple syrup,Fruit Nirvana - More Pears Than You Can Imagine (14:23)
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Dave and Nastassia have had no internet access for the last three days, distilleries in Kentucky, largest collection of fruit in the world, Kent, fruit nirvana, golden era of fruit, English varities, there is a lot more to know about pears than you think, incredible range of flavors and textures, plum ochards, Dave is allergic to cherries, next question, barbecue pulled pork with sous vide, you won't get the same texture,Quinine, Tonic Water, Peat & Game Birds (11:32)
Tags:
Quinine, legal limit for tonic water is less than 83 parts per million, less bitter than you want, don't let other people handle quinine, make a solution of quinine in water or alcohol, use it as a bittering agent, tonic water with clarified lime juice, peat flavor, game birds, woodcock, suck the brains out of the skull,To comment on this episode click here. There are currently Comments
