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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 - 02/05/2013 12:00PM
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Valentine's Day is coming up; find out what to cook for your date on this week's Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and they're tackling your culinary questions. Find out the best way to cook a savory cheesecake in a circulator! Why is espresso often served with carbonated water? Dave offers some suggestions for juicing greens, and talks about thickening hot sauce with different starches. What qualifies as true buttermilk? Dave also talks about some ways to balance a vinaigrette, and shares his Valentine's Day recipe ideas! This episode has been sponsored by The Brooklyn Kitchen.
"Whenever you go by buttermilk in a store, it's cultured buttermilk. It's not real buttermilk." [32:40] -- Dave Arnold on Cooking Issues
"Whenever you go by buttermilk in a store, it's cultured buttermilk. It's not real buttermilk." [32:40] -- Dave Arnold on Cooking Issues
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Best Way to Juice (22:35)
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anti-social media, Valentine's Day, carnations, savory cheesecake, circulator, mascarpone, tube, hotel pan, Patrick Martins, sparkling water, espresso, Manhattan Special Soda, carbonated coffee, double shot, mineral water, juicers, Champion Juicer, masticating, wheatgrass, carrots, apples, vinegar, chemist, citric acid,How to Thicken (14:41)
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hipsters, starch, hot sauce, thickening, potato, waxy corn starch, clear locust bean gum, guar, hydrocolloids, wikipedia, energy, calories, base, carbon dioxide, calcium hydroxide, buttermilk, cream, sourdough starter, acidity,To comment on this episode click here. There are currently Comments
First Aired - 02/07/2012 01:00PM
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This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your
spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry.
"The problem with Ultra-Tex is that because it's been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if you'd add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex."
--Dave Arnold on Cooking Issues
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Spherification!!!!! (17:50)
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Spherification, hydrocolloids, sodium alginate, reverse Spherification, calcium citrate, Modernist Pantry, Glucose syrup, rum, adding body, xanthan gum, alginate bath, calcium lactate, Booker and Dax, The Hurricane, Gin Hurricane, scales, Kosher,To comment on this episode click here. There are currently Comments
