A Taste of the Past
LIVE 12 - 12:30pm EST
First Aired - 03/20/2012 12:00PM
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This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia's NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more!
"Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds...as you cook these things for a long time, various things happen - they get stinky, they got old, you get lipid oxidation, and then they turn brown." -- Dave Arnold on Cooking Issues
"Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds...as you cook these things for a long time, various things happen - they get stinky, they got old, you get lipid oxidation, and then they turn brown." -- Dave Arnold on Cooking Issues
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Cooking Issues: Hot Brown & Smoking Tomatoes (11:05)
Tags:
corn beef sausage, sauerkraut, David Chang, hot brown, Nick Wong, turkey, country ham, smoking tomatoes, enzymatic peeling, pectinex ultra sp-l,Vegan Desserts & Tuscan Bread (13:49)
Tags:
vegan deserts, hydrocolloids, soy protein, caragenin, agar, soy milk, gelatin, Ellen Degeneres, steak, seasoning, salting, searing, Tuscan bread, braise, Wd~50, Roberta's, Per Se, Bar Masa,Blanched Cauliflour & More! (17:01)
Tags:
Mark Ruleman, mold, duck prosciutto, cured meat, contamination, pH, nitrates, botulism, juniper, eastern red cedar, NY Times, knives, titanium oxide, Ken Onion, Michel Bras, Japanese Western knives, steel, blanched cauliflower, puree, green vegetables, sulfur, lipid oxidation,To comment on this episode click here. There are currently Comments
First Aired - 04/10/2012 12:00PM
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Are flavor pairings real? Are there shared compounds and volatiles in successful food pairings? What the hell does Crystal Light have to do with Brooks Headley's cooking career? Find out the answers to all these questions on an entertaining and informative episode of Cooking Issues with Dave Arnold. Learn more about the science of flavor and why Dave thinks there are no invalid sources of inspiration when it comes to food. This program was sponsored by Modernist Pantry.
"In the end, anything that helps you make better food is a good idea."--Dave Arnold on Cooking Issues
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Brooks Headley is Back (25:18)
Tags:
Brooks Headley, hardcore music, liquid Co2, solvents, Modernist Pantry, Crystal Light, Aspartame, mocktails, Mojito powder, diet soda, Seltzer, malt vinegar powder, flavor pairing, parrot meat, shared compounds, shared volatiles, white chocolate and caviar,Flavor Combinations & More (26:35)
Tags:
caller question, new flavor combinations, Modernist movement, fusion, chemistry, Crystal Light splash, fluffy butterscotch, brown sugar, chocolate moose texture, self limitation, gelatin, Goetze's Caramel Cream, solvents, infusions, syrups, canning, vacuum pumps, polycarbonate vessels, potato guns, pureeing, amino acids, vegan desserts, data mining studies,To comment on this episode click here. There are currently Comments
First Aired - 05/15/2012 12:00PM
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Cooking Issues keeps on rolling as Dave Arnold tackles a wide variety of listener questions. Tune in and hear tips on everything from rice cooking, ice baths, low temp cooking, carbonation and ultra sonic homogenizers. Hear Dave's thoughts about why quart containers are so awesome and why gin & grape soda might actually mix well! This episode was sponsored by White Oak Pastures.
"The mold [in yeast/mold balls] saccrifies the rice- takes the rice starch and converts it to sugar to make it sweet, and the yeast ferments the sugar and turns it to alcohol. If you only do it for a couple of days, the mold makes this sweet rice drink that is super rice-y and super awesome." -- Dave Arnold on Cooking Issues
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