Evolutionaries
LIVE 1:00-1:25pm EST
First Aired - 01/31/2012 12:00PM
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This week on Cooking Issues Dave gets on point in teaching you how to sharpen your fine kitchen knives from all over the world-- from Japan to the West. Did you know that Japanese knives are traditionally only right-handed? Later on, all your questions about dry aging fish and poultry, venison sausage, and the usefulness of spherical ice cubes are answered. Learn all about how war made food evolve, Dave's new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is sponsored by The Modernist Pantry.
"Fish is best when fish is best, not necessarily when it's the freshest."
--Dave Arnold on Cooking Issues
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Cooking Issues: Sharpening Your Knives (22:50)
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Cooking Issues, Booker and Dax, Dave Arnold, Glestain, Japanese chef's knife, left-handed, steeling a knife, self sharpening, nice knives, knife stone, Korin, bevel, carbon knives, Western knives, asymmetric grinding, high grit, Eataly, dry aging, aging fish, Harold McGee, Shogun, Western style game birds, rigor mortis, ike jime, tuna, salmon, primal cuts, viscera,Ossobaw Pigs & Starch Hydrolysis (15:25)
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Modernist Pantry, Pectinex, LA, venison sausage, Duroc pigs, Iberian hog, Ossobaw, ice spheres, cool ice cubes, cooling rate, starch hydrolysis, Handbook of Starch Hydrolysis Products, Napoleonic wars, canning,Booker and Dax (7:41)
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Dave Chang, Yelp reviews, Saison, Brevel, Booker and Dax, Momofuku Ssam, cocktail, Thai basil,To comment on this episode click here. There are currently Comments
First Aired - 01/03/2012 12:00PM
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The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave's got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery.
"Rice noodles are great but when you try to pretend it's Italian pasta, it's horrible."
"Pheasants are delicious but very easy to over-cook."
"Slow temperature cooking with cuts of meat that have multiple muscles can be tricky."
--Dave Arnold on Cooking Issues
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Cooking Issues (18:25)
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fruit, ,, , fruit, lulo,, , dragonfruit,, , circulators,, Cooking, Issues, Dave, Arnold, Nastassia, Lopez, Heritage, Radio, Network, Canadian, geese, Solanum, quitoense, passion, low, temperature, duck, breast, whole, wheat, pasta, rice, corn, pork, shoulder, roast, connective, tissues,Italian Markets, Taste Buds & Foam (18:41)
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Italian markets, Di Palo Selects, Heritage Meat Shop, foie gras terrine, teeth brushing, tongue receptors, taste buds, pheasants, PGA, stable foam, modified alginate, hydrocolloids, vegans,Low Temp Cooking Times (15:00)
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potatoes, , potatoes,, , goat, Peru,, low, temperature, cooking, times, Inca, freeze, dried, potato, blight,To comment on this episode click here. There are currently Comments
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
