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First Aired - 09/27/2011 12:00PM
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This week on Cooking Issues Dave and Nastassia are gearing up for the launch of the Museum of Food and Drink and things get a little raunchy. Between riffing on Jerry Lee Lewis and Nastassia Dave takes call and emails on topics from vegetable stock for soups and bacon-infused spirits to revisiting the subjects of confit and vacuum sealing. If you want to learn about the safety of plastic wrap products, how to make cheese melt perfectly, or get you're own free sample of Meat Glue tune into Cooking Issues ! This episode is sponsored by The Modernist Pantry.
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Museum of Food and Drink (14:27)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Museum of Food and Drink, Roberta's, Modernist Pantry, Meat Glue, Wylie Dufresne, Cave man food, fad diets, molecular mixology, cointreau, shiny tiny balls, Nathan Myhrvold, corn butter, bench top centrifuge, choosing your RPM,Soup stock, Confit, and Vacuum Sealing (17:57)
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confit, plasticizers, polyethylene, MTV, rapid inducing, making tincture, vegetable broth, chicken broth, stop being so provincial, bullion cubes, changing the oil on a vacuum sealer, vacuum oil, McMaster, steaming a duck, cooking in fat, low temperature cooking, plastic wraps, ethyl vinyl acetate, cooking in pressure cooker,Cheese Melting, Meat Cooling (18:11)
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ISI infusions, rancidity, PDT, Benton's bacon bourbon fat-washed drink, bacon vodka, cocoa butter, safe against oxidation, sauerkraut, lactic acid, slow roasting, rapidly cooling meat, Bruno Goussalt, mornais sauce, bechamel, Swiss people, cheese sauce, Velveeta, melting cheese, melting salts, Gelf, food under the microscope, Cocktail Kingdom, Rancid fat wash,To comment on this episode click here. There are currently Comments
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 - 10/02/2012 12:00PM
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CNN is in the studio filming Dave for "The Next List" on this week's edition of Cooking Issues and Dave has a full mailbag of questions to answer. From making ice-cream at home with a Carpigiani to hydro-colloid experimentation, Dave's got the solutions to all of your issues. Learn more about different types of fats, low temperature cooking techniques and more. What would it take for Dave to punch somebody in the face over food? How does fracking affect ice cream? How can you make sure not to ruin prime-rib when cooking? How can you manage allergies to cherries and apples? If any of this interests you at all - press play immediately! Today's episode of Cooking Issues was brought to you by The International Culinary Center.
"If you need to rely on [an ice cream maker] for your business - don't buy it on used or on eBay." [6:10]
"There is no one fat that is the best fat for frying." [32:15]
"The last thing on earth you want to do is cook an entire prime rib low temp and then do a flash sear." [27:00]
"Different apple varieties have widely different levels of allergens that cause your throat to itch." [49:20]
--Dave Arnold on Cooking Issues
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