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First Aired - 01/24/2012 12:00PM
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Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.
"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."
"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."
--Dave Arnold on Cooking Issues
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Cooking Issues: Dave's Back! (19:38)
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Cooking Issues, Dave Arnold, Booker and Dax, Sweden, Absolut Vodka, Ice Hotel, Toby, Cosmo, Absolut Citron, dog sledding, meatballs, sous-vide, tenderize, qualitative tests on juice, lime juice, honeymoon, Momofuku, Milk Bar, glucose syrup, N Zorbit, simple sugar, di saccharide, glucose starch, dextrose equivalent,To comment on this episode click here. There are currently Comments
First Aired - 04/04/2013 10:30PM
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Archie Pelago is a truly innovative trio of musicians and producers that combine to create a perfect blend of classical instrumentation,
DJing and live sound manipulation. DJ Hirshi, Cellist Cosmo D and Saxophonist Kroba perform a live set on Full Service Radio that is unlike any on the show before. Tune in and find out how they met and developed their performance setup for seamless, harmonious blends of dance music and improvisational melodies. This program was sponsored by Tekserve.
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To comment on this episode click here. There are currently Comments
First Aired - 11/22/2011 12:00PM
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This week Dave gets his holiday travel frustrations out with some Nirvana and bagpipes while answering your questions about how to keep your coffee fresh (read: don't put it in the freezer!) and the rating system for pungency (think pyruvate scale). Learn why beef tenderloin is oft considered the cosmo of the meat world but excellent for beef wellington, how to make your own DIY emulsifiers, as well as the art of plating and presenting dishes in your own home. This episode is sponsored by The Modernist Pantry.
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Keep That Coffee Fresh (19:18)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Thanksgiving, Port Authority, Nils Norn, filet of beef, tenderloin, cooking beef, beef wellington, pate, sauteed mushrooms, lime juice, enzymes, pyruvate, spectrometer, pungency, measure of pungency, pyruvate scale, coffee, stale, coffee grounds, storing coffee in the fridge, nitrogen purge, keeping coffee fresh,The Art Of Plating (14:12)
Tags:
Nirvana, wedding, Modernist Pantry, meat glue, Larry Sorrell, Heritage Meat Shop, Essex Street Market, red wine braised beef, braising, glaze, concord grape juice, tannins, proteins, egg white proteins, gelatin, presenting food, plating, plating at home, plating technique,DIY Emulsifiers (13:24)
Tags:
bagpipes, funerals, Scotland, Macy's Thanksgiving Day Parade, duck fat, sous vide, salt or not to salt, cryo-sear, Modernist Cuisine, duck breast, low temperature, salting duck, Blue Hill Stone, biscuits, Christina Tosi, Momofuku Milk Bar, emulsifier, peanut butter, peanut oil, making your own peanut butter, Jiff, Skippy,To comment on this episode click here. There are currently Comments
