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First Aired - 02/14/2012 12:00PM
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This week on Cooking Issues Dave and Nastassia get out their Valentine's Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry.
"An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive."
"[On cooking with Celiac's disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten."
"When you need hardcore gluten is in a bread, in a cake you don't need a lot of it. . in a cookie or a cake you can focus on the texture and structure"
"Don't store anything in your oven, people! It puts you in this mindset that you aren't going to use it."
"The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you don't have to touch anything. And don't skimp on your sink size!"
--Dave Arnold on Cooking Issues
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Get That Knife Sharp, Get A Strop (19:33)
Tags:
Valentine's Day, sharp knives, Western knives, Sausage, tenderizing, nitrites, Drew Nieporent, Celiac's Disease, xanthan gum, gluten structure, wheat flour, rice flour, bean flower, guar gum, eggs, gluten free,Gluten-Free? No Problem (11:07)
Tags:
flax seeds, chia seeds, structure replace, bread making, texture, kombu, umami, anchovies, glutamates, dashi, Vicodin,To comment on this episode click here. There are currently Comments
First Aired - 01/16/2012 01:00PM
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Wanna get away? Tune in to a travel-themed episode of Let's Eat In as Cathy Erway chats with Dorothy McGivney of Jauntsetter.com about escape plans for New Yorkers feeling cooped up and chilly. Find out why airline companies are nickle and diming customers on baggage fees and how you can find the best ways to save money and travel affordably. Also hear some good tips for cheap food destinations! This episode was sponsored by Whole Foods Market.
"New York is a place you have to leave every once in a while to truly appreciate it, otherwise it just overwhelms you."
--Dorothy McGivney on Let's Eat In
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First Aired - 06/26/2012 12:00PM
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We're getting sociopolitical on this week's episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio taking your questions about cooking and other food-related topics. We start this week's installment with a listener question about the proposed ban on sodas of certain sizes in New York City. Tune in to hear Dave's opinions about the proposal, considering his love of bubbly beverages. Other questions include troubleshooting vacuum reduction devices, and the safety of homemade cultured butter products. What is the proper ratio of fat-to-meat when making sausage? Tune in to hear the answer, as well as types of fat make good additions to sausage mixtures. Finally, Dave and Nastassia talk about some of the food destinations they visited in their recent trip to Tokyo. This program has been brought to you by Tekserve.
"I detest the phrase 'empty calorie' as much as I detest the phrase 'junk food.'"
"It takes about 6 kilos of ice to condense one liter of water."
"You definitely don't want to have coffee go in and out of the freezer because condensation will form." -- Dave Arnold on Cooking Issues
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Soda's Not the Problem! (20:18)
Tags:
circulator, Dave Arnold's college band, Nomiku, soda ban, bubbles, Bloomberg, sugar, Big Gulp, obesity, habits, diabetes, coffee, sensible diet, health legislation, Marion Nestle, Burger King, McDonald's, vacuum reduction, rotovap, heat of fusion, aspirator, ice, flow jet pump, meth lab, bumping, needle valve, juice, distillation,Sausage Fat and Cultured Butter (13:30)
Tags:
seltzer, flat seltzer, sausages, fat in sausage, charceuterie, rendering fat, Marcel Cottenceau, back fat, suet, chuck roast, lamb sausage, fatty lambs, lamb tail, meat marbling, duck fat, Taiwan, Malaysia, Sri Lanka, freezing spices, brewing coffee, vacuum machine, curry, kaffir lime leaves, cultured butter, washed rind, Cowgirl Creamery, buttermilk, carbon steel knife, lactobacillus, cultured cream, lactic acid bacteria, patented cuts of meat, Vegas strip steak,To comment on this episode click here. There are currently Comments
