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First Aired - 05/17/2011 03:00PM
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Today on THE FOOD SEEN, Anne McBride and Kent Kirshenbaum of the Experimental Cuisine Collective, introduce some of the speaking points of their 2011 symposium, entitled, “Foundation to Innovation”. From gaining a core understanding of cooking basics on a molecular level, we contemplate a time when microwaves were new technology, to present day, where praciticing “molecular gastronomy” in the American kitchen and having full access to sous vide and immersion circulators may not be such a modern idea afterall. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit SurryFarms.com.
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The Food Seen: Experimental Cuisine Collective (22:20)
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chemistry, Heritage Radio Network, Michael Harlan Turkell, The Food Seen, food talk radio, S Wallace Edwards & Sons, Experimental Cuisine Collective, Ann McBride, Kent Kirshenbaum, molecules in our food, Will Goldfarb, Amy Bentley, seminars in Sicily, Modernist Cuisine, science of food, the microwave,To comment on this episode click here. There are currently Comments
First Aired - 10/19/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia call-in from London's Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste "smokey"; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market.
Photo: London Heathrow Airport - Where Dave and Nastassia likely were during the recording of this episode.
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Cooking Issues Introduction: Live from London! (17:55)
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Dave and Nastassia are live from London!, ISI cream whipper, infusion and carbonation, Co2 chargers, carbonated product, go for the whip cream maker, not the Co2, neutralizing the toxins in mangoes for somebody allergic to them?, there are two ways you can be allergic, same chemical in poison ivy is in the skin and sap of mangoes, most fruit allergies have to do with proteins, culinary tours in Italy, Cesare Casella, how do you make bitters?, is it better to start with overproof alcohol or use something flavorful?, depends on the profile you're looking for, Abbott’s Bitters, next question: what is Fizzy?, Texturas, Ferran Adrià, high pressure carbon dioxide, Pop Rocks, simple syrup,Fruit Nirvana - More Pears Than You Can Imagine (14:23)
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Dave and Nastassia have had no internet access for the last three days, distilleries in Kentucky, largest collection of fruit in the world, Kent, fruit nirvana, golden era of fruit, English varities, there is a lot more to know about pears than you think, incredible range of flavors and textures, plum ochards, Dave is allergic to cherries, next question, barbecue pulled pork with sous vide, you won't get the same texture,Quinine, Tonic Water, Peat & Game Birds (11:32)
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Quinine, legal limit for tonic water is less than 83 parts per million, less bitter than you want, don't let other people handle quinine, make a solution of quinine in water or alcohol, use it as a bittering agent, tonic water with clarified lime juice, peat flavor, game birds, woodcock, suck the brains out of the skull,To comment on this episode click here. There are currently Comments
First Aired - 01/22/2013 12:00PM
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Want to learn some different ways to prepare offal? On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center.
"If you're using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas... sous vide tends to intensify aromas." [21:00]
"Without a rotor, your centrifuge might as well be a huge doorstop!" [51:00]
-- Dave Arnold on Cooking Issues
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Cooking Organ Meats (25:24)
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headbanging, Harold McGee, Prince, guns, Momofuku Holiday Party, Kickstarter, pizza party, Twinkies, Todd Wilbur, KFC, ketchup, Hunt's, Heinz, sponge cake, Indian cookbooks, spinach, firmness, The Man Who Mistook His Wife for a Hat, mashed potato, calcium, Modernist Pantry, haggis, scotch, organ meat, scrapple, stock, grain, oatmeal, pudding case, gelatin, skin, collagen, variety tissues, sous vide, tender, mushy, steak, tenderize, eye of round,Smelly Fish (20:36)
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Dorothy Cann Hamilton, Popular Science, surströmming, vomit, bass, Phil Collins, cast iron, stainless steel, sheath, dashi, seaweed, kelp, duck, oil soluble, duck fat, kombu, Top Chef, amino acids, Serious Eats, brine, chicken stock, protein, hydro-colloids, polymer, carbon residue, soot, stone bowls, Korean food, barrel-aged,Barrel-Aging (13:27)
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Jacques Pepin, autobiography, interview, force carbonation, homebrew, wood, chips, mellow, Becker Squeeze Valve, Mark Powers, rotor, Pacoject, mousse, farces, pressure cookers, Kuhn Rikon,To comment on this episode click here. There are currently Comments
