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First Aired - 07/19/2011 12:00PM
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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.
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Episode 46 - Dave's Back! (17:28)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Whole Foods Market, eating peacock, cooking peacock, food truck, Jeremiah Bullfrog, Chadzilla Crew, exotic fruits, mangoes, mango treatment, Thai-style mangoes, Egyptian mangoes, Outer Banks, NC, papayas, papaya jello, papain, meat tenderizer, papaya pectinesterase, guava, round cambro vs square cambro, steep-method ice coffee, making ice coffee,Vacuum Sealers and More (20:12)
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vacuum sealing, gas flush, oxidizing, vacuum sealing powder, oxygen abosrbers, food safe oxygen absorbers, Herve Malivert, French Culinary Institute, dehydrated fruit sheets, fruit leather, isomalt, Dehydrated maltodextrin, marshmallows, make your own pork rinds, powdered sugar, desiccating marshmallows,To comment on this episode click here. There are currently Comments
First Aired - 02/01/2011 12:00PM
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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.
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Cooking Issues Introduction: Vegetarian Gelatin & The Perfect Chocolate Chip Cookie (16:50)
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Dave Arnold, Nastassia Lopez, Cooking Issues, Fairway Market, Heritage Radio Network, kids eating with their hands, turning fruit juice into jello, fish gelatin, you shouldn't need to boil it all, you can probably do it in a smaller amount, fish gelatin usually isn't as strong as regular gelatin, fish gelatin is very variable, beef gelatin, microbial based gelatin, vegetarian gelatin, the perfect chocolate chip cookie, can hydro colloids help?, caller is looking to make soft and chewy cookies, Cracker & Cookie Technology, some people are purists and think you should only use traditional ingredients, products that add viscosity will decrease spread, starch granules, adjust butter sugar ratio, increased flour decreases the spread but increases cakeyness, adjusting oven temperature and temp of the batter before it goes in can help, hydrocolloids probably won't help, next week Dave will be flying out to Florida, North American Food Equipment Manufacturers Show,Champagne, The Marthafuge & Coconut Milk (15:17)
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champagne, you can usually pour it faster with other liquids already in the glass, some liquids have foam forming abilities, Co2 per gram, nucleation sites on glasses, The Science of Champagne, The Marthafuge, Martha Stewart's $300 centrifuge request, DIY temperature control, Dave is the ultimate centrifuge repair man, nut milks, a real quality centrifuge will cost $7500, it will pay for itself, scale cleaning, caller question about coconut milk, home made curries, they keep turning out gelatinous, fresh coconut milk breaks quickly, canned coconut milk takes longer to break,The Food Museum Fundraiser & Presentation Drinks (14:31)
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venison, The Food Museum, fundraiser will be on March 27th @ Del Posto, tickets are $250, Thomas Waugh, Death & Co, David Chang, country ham, Mark Ladner, Roman cuisine, Cesare Casella, Wiley Dufresne, submit your own themes!, Nils Noren, Carlo Mirarchi, Brooks Headley, Dave has taken on many mistake projects, making a cloudy drink turn clear, Dave doesn't like presentation drinks, gimmick drinks that don't taste great, Dave is doing a presentation trick and is reduced to using blue food coloring,To comment on this episode click here. There are currently Comments
First Aired - 08/02/2010 12:00PM
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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"
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Cooking Issues Introduction: Dave Wondrich! (14:51)
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Dave Wondrich, Cooking Issues, Heritage Radio Network, Nastassia Lopez, Dave Arnold, Whole Foods Market, email question: vegetarian chef wants to know how to do umami, we get the sensation from protein breakdown, aged dairy product forms amino acids when they break down, tomato has umami in it, is sous vide useful for somebody who doesn't cook meat, absolutely, it allows you to cook a carrot and have no flavor leech out and nothing go into it, use it to accentuate vegetable flavor, Punch: The Delights and Dangers of the Flowing Bowl, where do punches fit into a modern cocktail menu?, you get tired of pungent punch after a while, modern punches are very spicy, consumers expect something more like a cocktail, punch used to be like artificial wine, dilution in cocktails, shaking and stirring with ice should add 25%, you want your shaking drink to be more diluted than a Manhattan, stirring vs shaking, it depends on what type of ice you use, you can make a drink faster by stirring if you use cracked ice, ice has a lot of water sitting on the outside of it, when you crack it you get more surface area, it's good practice to crack the big ice,Pretentious Mixology, Craft Distillation & The Best Mixologists in New York City (18:14)
Tags:
Booze, mixology, molecular mixology is a horrible thing, new, different, fun and not overly pretentious, eat your cocktail, drink your appetizer, Tony Coniliaro, 69 Colebrooke Row, rifle games at bars, don't be pretentious, make delicious drinks, coming up with drinks that don't taste like something else, Dave makes a living using new techniques, the goal should be to make something that has legs, distillation, Tales of the Cocktail, regulation, microbooze, caller question, who are the best mixologists in New York City, Death & Company, PDT, it depends on what kind of drink you want, Painkiller, drinks out of half pint apples, we are in the golden age of drinks, craft distilling, Dave wants to see them making stuff he's never tasted before, it takes years to age whiskey, that's what it takes to make well aged spirits, there is speed aging going on, that can work sometimes but is not the same as the true process, there is no need to keep making gin and vodka the same way everybody else does!, 200 proof ethanol,What's Dave Wondrich Up To? (12:00)
Tags:
Imbibe!: From Absinthe Cocktail to Whiskey Smash, unique premise for cocktail books, Imbibe was the first cocktail book acknowledging that there are many others that came before, how did American bartending evolve and become what it is?, hunger for history, recapturing lost knowledge, David Wondrich previews his new book on the history of punch, English drinks, some people say punch comes from the Indian word from 5, 5 ingredients to punch: strong spirits. sugar. water. citrus. spice., food etymology, the history of punch is a tangled tale, punch was originally as serious as a martini, Dave gives a recipe for punch, you can bottle punch ant the flavor will change, not worse but different, the Punch book comes out November 2nd, last question: what are safe cocktails to order at a dive bar, Meyers on the rocks with a splash of pineapple juice,To comment on this episode click here. There are currently Comments
