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First Aired - 09/11/2012 12:00PM
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Dave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this week's Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions. Hear Dave talk about the differences between the Nomiku and the PolyScience immersion circulators. Learn why Dave is a "margarine hater", and why butter has no set melting point. Later, tune in for some centrifugal talk, why clarification always leads to flavor loss. Finally, get schooled on hydrocolloids! Dave discusses t the different variations of Dow methylcellulose and their applications in creating gels. This episode has been brought to you by The International Culinary Center.
"The pump output is usually not the limit on your capacity. Usually the limit on your capacity is the wattage [of the immersion circulator]. That said, when judging capacity, it's not about how many liters of liquid- it's how many liters of liquid, plus product, at what temperature? In a vessel with what kind of insulation?"
-- Dave Arnold on Cooking Issues
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Temperate Fruit Paradise (17:40)
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Harold McGee, apples, Geneva, NY, Kazakhstan, genetic diversity, Tian Shan fruit forest, Apple Collection, gooseberries, pears, Wipop Bam Suppipat, sous vide, stainless steel, the International Culinary Center, pastry, Philip Preston, temperature control, William Sonoma, PolyScience, immersion circulator, wattage, lying, low temperature cooking,Desirable Fat Properties (11:50)
Tags:
margarine, croissant, vegan, milk products, dairy, soap, fatty acids, hydrogenated, fat properties, melting point, baker's margarine, adhesion, water content of margarine, Chet Baker, Plugra, Crisco, pie crust, lard, shortening, lucuma,Clarifying Stock and Flavor Loss (19:14)
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San Jose, centrifuge, tomato water, clarification, refrigeration, Jouan, Hettich, fixed rotor, swinging bucket, nut butter, nut milk, Maxime Billet, clarifying stock, flavor loss, egg whites, gin and juice, agar, MoMA, simple syrup, pectin, wine clarification, bitterness, carbonation, gelatin, korelace, reduction, Modernist Pantry, hydrocolloids, methylcellulose, fluid gels, Dow, hot ice cream, hard gel, noodles, F series, SG series, meringues, viscosity,To comment on this episode click here. There are currently Comments
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 - 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)
Tags:
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)
Tags:
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
