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First Aired - 03/08/2011 12:00PM
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The music may have changed, but the show is just the same! Tune into another information packed episode of Cooking Issues, as Dave answers a wide variety of questions this week. Learn why lye is much more dangerous than you think, how to get rid of red stains on your vacuum sealed chicken and why milk blanching might be unnecessary. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com.
Hall & Oats, the new Cooking Issues music this week
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Cooking Issues Introduction (14:57)
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Dave Arnold, Nastassia Lopez, Cooking Issues, Heritage Radio Network, Cain Vineyard & Winery, www.CainFive.com, Get the Ball Rolling Fundraiser, tickets still available, www.MoFad.org, PID controller, Proportional Integrative and Derivative, high end temperature control, Auber Instruments, $35 for a complete controller, opt for solid state relay, quieter and longer lasting, Creme de Violette, violet infusion, some use dyes, homemade liqours, Korean hot stones, igneous rocks, volcanic rocks,TIC Gums, Egg Tempering & The Argument For Whole Milk (15:08)
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Hall & Oats, oil slick after diluting booze, slickback, xanthan gum, butter syrups, pecan syrups, emulsified oil syrups, how far do you reduce syrup?, distillation and reduction is a fine art, TIC gums, room 2018 in the Chemical Nuclear Engineering Building at University of Maryland, getting astringency out of walnut liquor, Harold McGee's walnuts, egg tempering, yogurt question, reduced fat milk, use milk that tastes better, whole milk is much better, pasteurization, the only way to get it greek style is to let yogurt strain in a colander overnight,Red Chicken Stains in the Vacuum & Milk Blanching (19:33)
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write in with guests you would like to hear on Cooking Issues!, crystallizing flower pedals, egg whites and gum arabic, red staining of chicken thighs, bone in chicken breasts, chicken is a problem in the vacuum bag, chicken bones are hollow, blanching garlic in milk, does it take away the bite?, sulfur compounds give garlic its bite, milk blanching is expensive, nixtamalization mega post, Dave burned his tongue badly last week with lye, lye is dangerous, be VERY careful if you have it around, corn research, Atomic Energy Commission, corn mutation,To comment on this episode click here. There are currently Comments
First Aired - 12/02/2010 12:00PM
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Celebrate Hanukkah on a special episode of A Taste of the Past! Linda is joined by Rabbi, historian and author Gil Marks, author of The Encyclopedia of Jewish Food. Gil gives a brief history of Hanukkah and explains how it came to become a prominent and celebrated holiday in modern times. He also takes us on a historical tour of some traditional dishes such as latkes and matzoh. Tune in for some truly encyclopedic knowledge on Jewish food. This episode was kindly sponsored by our friends at 360 Cookware. Find out more about their vapor technology and green product line at www.360cookware.com
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A Taste of the Past: Gil Marks (23:45)
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A Taste of the Past, Heritage Radio Network, Linda Pelaccio, 360 Cookware, www.360cookware.com, Thanksgiving dinner, fresh killed American turkey, squaduse, squab duck and goose, sous vide and roasted, how traditions develop, last night was the start of Hanukkah, Gil Marks, Olive Trees & Honey, The Encyclopedia of Jewish Food, old wives tale, matzah was originally soft, originally latke was a cheese latke, Hanukkah means dedication in Hebrew, history of Hanukkah, used to be a very minor holiday, latkes come around in the 14th century, fried foods reflect the miracle of the oil, yogurt is an ancient food, Jews play a vital role in changing it, the meaning of the word latke, little oilies, cheese pancakes originate in Italy, travels to Ukraine, soft cheese is rare in northern climates,More with Gil Marks, author of "The Encyclopedia of Jewish Food", (10:45)
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meat foods, cheaper cuts, preparation of tongue, celebration dish, Sabbath, weddings, rose pedal jelly, jelly donuts, it's intimidating to make donuts, honey puffs, The Encyclopedia of Jewish Food, the book starts with a great timeline, food carries culture and history, culinary history,To comment on this episode click here. There are currently Comments
First Aired - 11/16/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
Szechuan peppercorns
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Cooking Issues Introduction: (17:51)
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caller question, Vietnamese egg soda, soda cooks the egg?, how does it foam up so much, sweetened condensed milk, egg yolk doesn't get cooked in this procedure, low temperature cooking, sous vide highly marbleized meat, wagyu beef, marbling, searing before and after, ISI whip cream makers, read more at cookingissues.com, nitrous oxide, pressurizing, quick infusions, raw chocolate, if somebody sends dave a raw chocolate bar that he enjoys he will only eat raw food for a week,Szechuan peppercorns & Immersion Circulators (15:58)
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Szechuan peppercorns, a little bit of mouth cooling, Szechuan buttons, so strong that it tastes like you put your tongue on a car battery, vinegar soda poured over fig, immersion circulator, safety override, don't go into calibration mode and change the temperature,Xanthan gum, Walnut Liqour & Mummy Dust (15:37)
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Xanthan gum, don't snort it!, not a good straight substitute for agar, complex sugar, walnut liquor, pungent astringentness, American persimmon, there a few strains of walnut in California with skins that have low tannin levels, try doing the liquor with ISI, clarifying pineapple juice, proteolytic enzymes, is sous vide a fad?, greatest pomalogical reference, ground up mummy's used to be used as medicine, mummy dust, mummy pea,To comment on this episode click here. There are currently Comments
