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First Aired - 06/29/2010 12:00PM
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This week, on the premiere episode of Cooking Issues Dave Arnold took caller's queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Don't miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.
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Cooking Issues Introduction: The Show Debuts! (16:11)
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Dave Arnold, Cooking Issues, Heritage Radio Network, The Barterhouse, call in live and ask questions!, wine at lunch, you can't distill legally in the US without a license, Jimmy Fallon Show, rotary evaporator, bitterness doesn't distill, just aroma and flavor, fresh herbs are impossible to re do any other way, Dave's pet peeves:, he hates the world molecular gastronomy, don't use the term!, it's meaningless, new cooking technologies are always being used in restaurants, people assume if you use new technologies for cooking that you are making crazy wacky food, making good foam is a good skill to have but rarely applicable, foams are nothing new, marriage of technique and flavor, centrifuge,French Fries, Dried Ice & Gin (10:47)
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new techinques in the kitchen, french fries, they are problematic, you want a crispy outside, don't want it to taste greasy, the potato should taste like an actual potato, any idiot can make a donut that taste good when it's hot, the challange is to make fried food that taste good when it's cold, with drying and blanching you get hollow fries, they ended up soaking the fries in an enzyme, dried ice is much easier to store than liquid nitrogen, if you chill a drink with dried ice it will carbonate a little bit, serving chilled drinks at a party, liquid nitrogen's cooling capacity is similar to normal ice, Dave has a lot of gripes with gin and tonics, different gins are good for different purposes, Hendrix, a good gateway gin is Plymouth, dried ice is kind of expensive, it's easy to get cold burns from dry ice, use gloves when handling,Vacuum Sealing, Brisket & Suvee Tenderloin (22:44)
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induction unit, the most efficient way to cook, uses electricity, it literally heats the pan by using an oscillating magnetic field, our electricity is more expensive than our gas, vacuum packing machine, repackaging meat into usable sizes, www.cookingissues.com, if you're vacuuming to put something in the fridge or freezer you want a heavy vacuum, your product needs to be very cold before you vacuum, if you're using it to cook a hard vacuum will change the texture of the meat when it's cooked, Food Saver guided the way for the consumer public to start thinking of this stuff, circulators, cooking brisket, brisket is a tough cut of meat, treat it like a braise, 24 hour marination, the next caller is live from Thailand!, suvee tenderloin, connective tissue,To comment on this episode click here. There are currently Comments
First Aired - 11/20/2012 12:00PM
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Dave Arnold and Nastassia Lopez are celebrating Thanksgiving on this week's episode of Cooking Issues! Grab a bottle of wine, and tune in! Dave explains a few different ways to make bitters at home using high proof spirits or iSi methodology. Tune in to hear about Dave's bionic turkey recipe, and his mother's awesome stuffing! Dave distinguishes between stock pots and pressure cookers, and what he prefers for making stock. Listen in to hear Dave recommend sizes of stock pots and pressure cookers. Many cookbooks teach you how to cook, but Dave will teach you the proper way to rest your food! Learn more about bacteria, spores, and food borne illness. This program has been sponsored by 360 Cookware.
"If you want to try something that's less on the deep notes and more aromatic, try doing an iSi infusion (for bitters)." [9:00]
-- Dave Arnold on Cooking Issues
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Bitters and Bionic Turkeys (28:53)
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Thanksgiving, wine, ingredients, bottled water, dessert, cake, bitters, old fashioned, Peychaud's Bitters, the Simpsons, Brad Thomas Parsons, Robitussin, medium proof, infusion, Angostura, gentian, iSi, aroma, University of Funk, bacteria, shanks, dry-age, pork stock, the funk, Booker and Dax, marinade, high temperature, bath, turkey, fried turkey, stuffing, Jacques Pepin, sage, poultry seasoning, gravy, brine, CNN, The Next List, Cooking Issues theme song, punk, Monster Truck, Harold McGee, On Food and Cooking, Ziplock, seaweed, stock,Pressure Cooking and Stock Pots (19:36)
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Pecorino, Barterhouse, machinists, lathe, Pacojet, pressure cooker, beans, fast release, natural release, braises, fry pan, Ossobuco, Jersey, pausing, mashed potatoes, roasted veggies, cream, half-assed, duck rillettes, FDA, pasteurization, spores, rice, anaerobic, Piper, New Jersey, vegetarian Thanksgiving, Twitter, vanilla, flavorists,To comment on this episode click here. There are currently Comments
First Aired - 08/30/2011 12:00PM
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Cooking Issues goes from Brooklyn to Bogota as Dave does a call in show from Columbia. Learn about the exotic fruits of the country like the lulo as well as what the are some of the best juicers for vegetables and juicers. Ever consider putting an espresso bar in your home? How to get super-strength gelatin? How to make black garlic? You better tune into this episode for all this and more. This episode is sponsored by the NOFA-NY Locavore Challenge.
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Hola From Bogota (25:02)
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Cooking Issues, Dave Arnold, Nastassia Lopez, NOFA-NY, calcium hydroxide, Calcium carbonate, Columbian fruits, Lulo, espresso, home espresso setup, professional espresso machine, Bogota, altitude, eggs, David Chang, quail eggs, duck eggs, treating eggs, egg protiens, wd50, peeling eggs, papaya, don't flash papaya's, juice extractors, juicing vegetables, juicing fruits, Champion Juicer, [Available, (video, enabled)], Carlos, Salguero, to, Jack, show, details, 12:58, PM, (1, hour, ago),Dropping Acid (27:48)
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Medellin, Cartagena, bloom strengths of gelatin, gelatin, Strength of gelatin, sheet gelatin, concentration of gelatin, gelatin summary and conversion, cocoa tea, tartaric acid, citric acid, malic acid, lactic acid, making my own vinegar, vinegar mother, acetic acid, black garlic, age garlic, ike jime, iPad app, Harvard, Harold McGee,To comment on this episode click here. There are currently Comments
