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First Aired - 06/29/2010 12:00PM
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This week, on the premiere episode of Cooking Issues Dave Arnold took caller's queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Don't miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.
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Cooking Issues Introduction: The Show Debuts! (16:11)
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Dave Arnold, Cooking Issues, Heritage Radio Network, The Barterhouse, call in live and ask questions!, wine at lunch, you can't distill legally in the US without a license, Jimmy Fallon Show, rotary evaporator, bitterness doesn't distill, just aroma and flavor, fresh herbs are impossible to re do any other way, Dave's pet peeves:, he hates the world molecular gastronomy, don't use the term!, it's meaningless, new cooking technologies are always being used in restaurants, people assume if you use new technologies for cooking that you are making crazy wacky food, making good foam is a good skill to have but rarely applicable, foams are nothing new, marriage of technique and flavor, centrifuge,French Fries, Dried Ice & Gin (10:47)
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new techinques in the kitchen, french fries, they are problematic, you want a crispy outside, don't want it to taste greasy, the potato should taste like an actual potato, any idiot can make a donut that taste good when it's hot, the challange is to make fried food that taste good when it's cold, with drying and blanching you get hollow fries, they ended up soaking the fries in an enzyme, dried ice is much easier to store than liquid nitrogen, if you chill a drink with dried ice it will carbonate a little bit, serving chilled drinks at a party, liquid nitrogen's cooling capacity is similar to normal ice, Dave has a lot of gripes with gin and tonics, different gins are good for different purposes, Hendrix, a good gateway gin is Plymouth, dried ice is kind of expensive, it's easy to get cold burns from dry ice, use gloves when handling,Vacuum Sealing, Brisket & Suvee Tenderloin (22:44)
Tags:
induction unit, the most efficient way to cook, uses electricity, it literally heats the pan by using an oscillating magnetic field, our electricity is more expensive than our gas, vacuum packing machine, repackaging meat into usable sizes, www.cookingissues.com, if you're vacuuming to put something in the fridge or freezer you want a heavy vacuum, your product needs to be very cold before you vacuum, if you're using it to cook a hard vacuum will change the texture of the meat when it's cooked, Food Saver guided the way for the consumer public to start thinking of this stuff, circulators, cooking brisket, brisket is a tough cut of meat, treat it like a braise, 24 hour marination, the next caller is live from Thailand!, suvee tenderloin, connective tissue,To comment on this episode click here. There are currently Comments
First Aired - 06/25/2012 01:00PM
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On this week's episode of Let's Eat In, Cathy Erway is joined in the studio by Daniel Delaney of VendrTV and the new barbecue workshop, Brisketlab. Back in Austin, Daniel bought an eighteen foot barbecue smoker, and he's brought it to New York City to make some succulent barbecue brisket. Tune in to hear why Daniel decided to stop talking about food and start making it! Learn more about brisket, and what about the meat makes it a difficult cut to barbecue. Learn more about the goals of Brisketlab, and how the project grew so rapidly that it has become difficult to get a taste of Brisketlab's barbecue. Fire up your smoker, grab a little salt and pepper, and tune into this episode of Let's Eat In! This program has been sponsored by Tekserve.
"The craft of making barbecue is much more related to being a butcher or something like a cheesemonger than it is like being a chef. It's much less about innovation, and it's more about execution and refining a craft."
"The problem with barbecue that doesn't exist with other foods is that the iteration is super slow...How do you really refine it?" --Daniel Delaney on Let's Eat In
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VendrTV to BBQ (17:08)
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Daniel Delaney, VendrTV, Brisketlab, Texas, BBQ smoker, brisket, The New York Times, street food, local food cultures, food artisans, cheesemonger, barbecue, butchering, Road Food, talking about food, jazz, romantic, BKQ, supper club, pop-up, Austin, Post Oak, CSA, tasting, workshop, iterations, meat, LaunchRock, blogs, Eater, Thrillist, Grub Street, cooking temperature, cooking technique,The Flat and the Point (12:24)
Tags:
Delaney Barbecue, Lebanese food, New Jersey, WTF, What's This Food?, catering, corned beef, boiling, smoked brisket, the flat and the point, fat, collagen, rendering fat, pulled pork, ribs, hamburger, Poland, pink meat, date meal, fine dining, Julia Child, Queens, Chinese roast pork, porchetta, side dishes,To comment on this episode click here. There are currently Comments
First Aired - 10/09/2011 12:00PM
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This week on The Main Course, Patrick Martins re-launches the program as a solo host and is joined by chefs Yvon de Tassigny and Chris Katchucka of celebrated NY BBQ institutions Fette Sau and St. Anselm. Tune in to learn about the ins and outs of BBQ cooking and learn what it takes to run a cafeteria style restaurant successfully. Learn how smoking is done before hand and what challenges come along with quality control and slow cooking. This episode was sponsored by Hearst Ranch.
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The Main Course: Introduction (7:21)
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The Main Course, Patrick Martins, Heritage Radio Network, Steve Jobs obituary, home brew computer club, new website, John McGill, male goats,Fette Sau & St Anselm (22:06)
Tags:
Fette Sau, Yvon de Tassigny, St. Anselm, Chris Katchucka, BBQ, barbecue, dry rub, Joe Carroll, state of BBQ in America, Texas BBQ, pastrami, beef tongue, self service, cafeteria style, whole hog cooking, smoker, smoked meat, sausage, margin of error, brisket, pulled pork, percentage of fat, leanness, limitations of technology, you can't hurry BBQ,To comment on this episode click here. There are currently Comments
