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First Aired - 10/25/2011 12:00PM
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Dave, Nastassia & Jack are all alone at an abandoned Roberta's for a spooky edition of Cooking Issues. Tune in to hear how venison can be turned to country ham, how immersion circulators can be used at home, what to do with your pumpkin guts and seeds and how to cook geo duck. Also find out what a "vegan face" is and hear why Nastassia has no faith in reader submitted stories for the Cooking Issues blog. This episode was sponsored by Modernist Pantry.
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Cooking Issues: Methyl cellulose & Venison Ham (18:54)
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Dave Arnold, Nastassia Lopez, Heritage Radio Network, Cooking Issues, Modernist Pantry, Methyl cellulose, viscosity, whipping properties, Sam Mason, foam, texture, Guinness head, vegan recipes, venison, country ham, hanging time, fat content, juniper, immersion circulator, Cesare Casella, mashed potatoes,Geo Duck, Pumpkin Seeds & Rancid Zombie Vomit (22:57)
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Roberta's, Halloween, Modernist Cuisine, gooey duck, geo duck, snail, cooking snail, low temperature cooking, CookingIssues.com, clarification, Francis Lam, Gilt, pumpkin seed, pumpkin guts, roasted pumpkin seeds, butane, torch taste, combustion, rancid zombie vomit, freezing, bacteria, thawing meat,To comment on this episode click here. There are currently Comments
First Aired - 04/12/2011 01:00PM
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This week on Cooking Issues, Dave and Nastassia tackle questions about everything from mutations breeding to Canadian geese. Tune in to learn why GMO's may not be so bad after all, and how to approach smoking at home. Find out the slight differences between chicken and duck egg yolk, how to mold starches and make tables. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com.
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Cooking Issues: Mutation Breeding & GMO's (19:54)
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Dave Arnold, Nastassia Lopez, Cooking Issues, S. Wallace Edwards & Sons, molding starches, tablets, C.E. Bos, binders, moisture in starch is important, radiation of corn to make different genetic mutations, nuclear corn, mutation breeding, better fruit through radiation, MRI, magnetic resonance imagining, NMR, nuclear magnetic resonance, nuclear preservation, are GMO's bad?, GMO debate, genetically modified organism, it can add to monoculture problems, MoFaD West Coast fundraiser,Aeropress, Egg Yolks, Smokers & Canadian Geese (25:13)
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Aeropress, latte art, espresso shots, what happened to the blog?, new posts are coming soon, egg yolks, low temp egg yolks, duck egg yolk, mixing egg yolks with Transglutaminases, add salt after you cook them, yolk sheets, difference between duck egg yolk and chicken egg yolk, smoking, home made smoker, inexpensive, Little Chief, box with heating element in the bottom, charcoal, carbon monoxide, flavor comes from flare ups, combustion, preparing wild canada goose, jugging, Canadian geese, the most vicious and evil creatures, old tough game meats, circulator,To comment on this episode click here. There are currently Comments
First Aired - 02/15/2011 12:00PM
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You've got issues - Dave's got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first time! Also tune in to hear a heartbreaking Valentine's Day rejection story. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
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Cooking Issues Introduction: Food And Drink Museum & Tempering Chocolate (19:06)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, sympathy carnations, Dave's first successful Valentine's day was when he was 20, preserved lemons, indian lime pickles, salt curing citrus, Museum of Food and Drink, fundraiser Sunday March 27th, $250, 5 hour extravaganza, Del Posto, Wiley Dufrense, caveman food, Mark Ladner, ancient Rome, Nils Noran, fad diets, Cesare Casella, shriveled meat, Carlo Mirarchi, New York food circa early 1900s, Brooks Headly, Hebrew food and Italy, Christina Tossi, space food, Audrey Saunders, Thomas Waugh, Pernot Ricard, Damon Boelte, David Chang, http://mofad.eventbrite.com, tempering chocolate in the microwave, type 4 beta prime crystals, The Science of Chocolate,In Defense of Okra (11:59)
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caller question, nitrous infusion, what would happen with honey or scented syrup?, cloudy water affect, water and ethanol, heating it up increases solubility, okra, nopales, extracting the slime, commercially used cactus based thickening agents, thickening,Funky D & Macaroons! (14:36)
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authentic French macaroons, how to accomplish the flat polished look, try use a finer grade of sugar, deflate your egg whites, if the oven is too hot it will puff up and collapse too fast, leave your oven door ajar, ground almond paste and sugar with egg whites, the word macaroon came from macaroni, coconut was added later, double decker macaroons, fat content in almonds, almond paste, food science, Dave USES science to make food, The Curious Cook, Harold McGee, you need friends in the food world, eat as much as you can, Dave will be starting his own consulting company on March 1st,To comment on this episode click here. There are currently Comments
