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Hosted By
Cooking-issues
Sponsored by
Wfm
This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the “Justino”. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market.

“The reason you don’t put salt in your bread dough before the resting stage is that salt is a yeast inhibitor.” [33:00]

“When you're doing something like sauerkraut or kimchi you’re already in an anaerobic situation, so you shouldn't have to worry about safety as much” [36:00]

--Dave Arnold on Cooking Issues


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Hosted By
Science
Sponsored by
373032_118841657019_442152286_n

This week on Cooking Issues Dave adresses a question he got about a month ago regarding building outdoor kitchens. Dave first gives us a lesson on rotisseries, and then regales us with some stories about rotisseries he has built.

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First Aired - 03/03/2015 12:00PM
Hosted By
Cooking-issues
Sponsored by
Unnamed_1_
For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmer’s markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gasses and kegging cold brew with nitrous or CO2. This program was brought to you by MolecularRecipes.com.

“I got a pickup truck, some land, and a labrador. I’m getting closer to the dream.” [19:45]

“There are really only two tomatoes that I go to great lengths to get; Aunt Rubys’s German Greens and German Stripes” [12:00]

“All ISI whippers are fine for hot liquids. The only difference is that the ones marketed for hot liquids are insulated which can actually be a detriment under certain circumstances.” [42:00]

“For those of you who have not hung out with Sommeliers, don't start. Sommeliers are hardcore.” [44:00]

--Dave Arnold on Cooking Issues

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