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First Aired - 05/31/2011 12:00PM
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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 week's episode is sponsored by Fairway Market, like no other market.
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Cooking Issues: Raw Vegan Diet (12:26)
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Cooking Issues, Dave Arnold, Nastassia Lopez, blueberry pie, Fire Island, raw vegan diet, fermentation, roasting chocolate, raw food keeps enzymes alive, starvation euphoria, diet in moderation, pineapple, Fairway Market,Rosemary, Meat, & Popcorn (21:30)
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eater blog, deep frying, rosemary extract, antioxidant, carnosic acid, rancidity, frying temperatures, sage, Chezmary chef, frozen meat, ground pork products, rehydrate, drip loss, keep oxygen out, freezer burn, quality loss, mulcified, salumi, sopressata, charcuterie, cured meats, wild fermentation, botuls, cooking popcorn, local co-op, widows, butterfly shaped popcorn, whirley pop, electric pressure cooker, egg bread, sugar, soy, steamer, sealed stock, pressure cooked ramp ice cream, mustard seeds, honey and eggs, chili braise,Borax foods around the world (13:28)
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niximilization, calcium hydroxide, cooking corn, tortillas, twisted pretzels, lye water, baking soda, borax foods, fossilized veggies, pectin, heat treatment, calcium injection, Thai cooking, borax not legal in the US, caviar, tetraborate, firming agent, polymerization, polyvinyl alcohol, yellow noodles, sodium bicarbonate, no oil to make pretzels, alkaline solution,To comment on this episode click here. There are currently Comments
First Aired - 12/11/2012 12:00PM
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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 you're going to use a dehydrator, you want to dehydrate [a methylcellulose meringue] at 130-5 degrees Fahrenheit, but you're 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, it's going to start tasting cooked." [6:45]
-- Dave Arnold on Cooking Issues
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What's Wrong with Gelatin? (18:23)
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crazy, fall, hipsters, Roberta's, prawns, flash cooking, gummy bear, meringue, sugar, egg whites, isomalt, methylcellulose F50, protein, pectin, structure, dehydrate, bubbles, silica gel, hydrocolloid, iota carrageenan, elastic, pudding, milk, gelatin, vegetarian, texture, rotovap, solubility, lemongrass, Booker and Dax, onion grass, food processor, sugar cane, pineapple core,Pig Bladder Sous Vide (26:30)
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lemon juice, gel, agar, scum, peach juice, wine fining agents, Kieselsol, fat, stir, whisk, air bubbles, tomatoes, coconut, habanero, horseradish, low-quality individual, humidity, trash, blog, Kalustyan's, spices, Dual Specialty Shop, bitters, National Starch, smoker, herb rub, prime rib, burnt, sous vide, food science, industrial applications, Chris Young, fish anesthetic, Generally Regarded as Safe, melatonin, apple juice, pig bladder, lobster experiments, soft shell crabs,To comment on this episode click here. There are currently Comments
First Aired - 08/31/2010 06:30PM
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Download MP3 (Full Episode)
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This week on Why We Cook Erica celebrates the last moments of summer with that sweet yellow star of the summer harvets: corn. Learn about the surprisingly racy names for the myriad types of corn and why the husk is a handy package to be removed at your peril. Tune in for a sneak peek at Erica's upcoming NPR appearance, plus a terrifying description of one of the worst, most starch-laden meals Chef Erica has ever been served by a student. This episode was sponsored by Whole Foods Market.
Photo: Sweet Corn
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Why We Cook Introduction: The Last Week of Summer (10:49)
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Erica Wides, Heritage Radio Network, Why We Cook, Whole Foods Market, it's the last week of summer, Fire Island, it stays hot in NYC well into September, Erica was a guest on All Things Considered on NPR!, the show will air Friday, last chance foods, peaches, peppers, Summer Sweetcorn Sendoff Spectacular!, the corn has been great this year, blanche it, throw it on the grill for a few minutes, Mexican grilled corn, sweet corn is an iconic summer food, it's only good when it's really good, sugar and butter corn,All About Corn (9:17)
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varieties of sweet corn, America is a corn fed nation, Food Inc, King Corn, Fast Food Nation, Michael Pollan, field corn is what animals get fed and what is used for industrial foods, it's a natural mutation, field corn was eaten by the Iroquois, sweet corn is better, picked when its fresh and soft, the milk stage, store it in a perforated plastic bag, use it within a day or two of cooking, don't husk it until you're ready to use it, the husk protects it, sweet corn is better for you when its cooked, it contains ferulic acid, high antioxidant,The Second Worst Plate Ever (9:59)
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search for the Worst Plate Ever episode on iTunes!, Erica has just encountered her second worst plate ever, practical exam hall of fame, organic chicken, difference between breast and thigh meat, here's the plate:, toasted banquette, 1/4 thick layer of polenta as a spread, the polenta wasn't really cooked, mixed with liquid and cooked briefly, it was the consistency of wet cement that hadn't set yet, on top of that was a patty made of diced up chicken breast mixed up with ground up bread and eggs, the leg was sort of barbecued, cauliflower was boiled and on the plate, corn starch thickened sauce,To comment on this episode click here. There are currently Comments
