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First Aired - 02/28/2012 12:00PM
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The lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry
"The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!"
--Dave Arnold on Cooking Issues
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Cooking Issues: From Moscow to Australia (44:53)
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meat glue, ammonia, fish, protein bonding, wood grain effect, truffles, truffle infusion, truffle butter, vacuum infusions, sous vide, modified deep fryers, home made cooking equipment, immersion coffee heaters, DIY projects, gas burners, espresso, woks, tandoori, Pacojet, Vitaprep, leg of lamb, buttermilk, yogurt, chicken tikka, water bath, slaughter stress, tenderized, pickling, salt solutions, kimchi, lactic acid bacteria, sauerkraut, cultures, back slop, horse butt, tablet press, Crisco, lard, vegetable shortening, peptic enzymes, fruit juice, rotovap, dry ice, leaking,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2011 12:00PM
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This week on Cooking Issues, Dave is alone in the studio as Nastassia joins him on the phone from Rhode Island. Tune in to hear all about fat melting and pie crusts, why pretzel sticks are not as good as pretzel knots and how to balance flavor. Also learn some great techniques for pit roasting pig this BBQ season. This episode was sponsored by Fairway Market.
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Cooking Issues: Pie Crust (19:53)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Fairway Market, Rhode Island, wild fod, New England sea coast foraging, pie crust, lard, hydrogenated lard, Crisco, fat melting, butter, fat soluble vitamins, liquid fat,Flavor Balance & Pit Pig Roasting (37:01)
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virgin frozen lemonade, culinary mafia, what does Dave enjoy eating?, pretzel sticks, melon, embarrassing requests, light beer, The Flavor Bible, balancing flavors, salt balance, fish sauce, umami, MSG, liquid nitrogen, pit roasting pig, whole animal cooking, skate,To comment on this episode click here. There are currently Comments
First Aired - 11/22/2009 01:15PM
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Food historian and friend of the show Andy Smith stops by to give us some context for the food we eat on Thanksgiving. Also on the show, Curtis B. Wayne.
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The Main Course Part Q: Introduction (10:00)
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Roberta's, The Main Course Part Q, Andy Smith, food historian, Curtis B. Wayne, Burning Down The House, Eating History: Thirty Turning Points in the Making of American Cuisine, Thanksgiving food, venison, turkey, foul, pigeon, pheasant, quail, swan, Native Americans, Edward Winslow, New England, a small footnote on a letter noted that it was the first Thanksgiving, there was no description of dinners until the 1780's, political climate, Sarah Josepha Hale, Northwood, pot pies, fall vegetables, America needed a fall holliday, The Civil War, the conformity of the foods we eat, wild rice, heritage breeds, Minesotta wild rice, green beans and gravy, cream of mushroom soup, marshmallows, egg whites and sugar, 1920's, corn syrup, holiday tradition,Wild Turkey! (10:00)
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food factoids, The New School, Drinking History, historical recipes, modern recipes, Esquire, whiskey and sugar, whiskey, turkey is the centerpiece for every description of a meal in America, pigs, the goal of Thanksgiving is to bring family together, the turkey feeds a lot of people, turkeys are smaller and faster now, big turkeys couldn't fly, wild turkeys used to be larger than domestic turkeys, enormous wild turkeys in Staten Island, rapid transit train, Patrick Martins, Naraganset breed, broad breasted white, Moses crossing the Red Sea was an original symbol idea for America, The Bald Eagle was chosen, the turkey would have been better, the turkey was an asain bird, guinne hens come from Africa, American Indians think Thanksgiving should be celebrated as a day of mourning, fish on Thanksgiving, oyster stuffing, New York Harbor was the largest oyster bed in the world in colonial and american times, Perry Rosso, wild turkeys were feared for extintion, first animal that was reintroduced to the wild sucessfully, more wild turkeys in America today than when Europeans first arrived, lyme disease, Eerie Canal, American's loved inexpensive foods, sweet potatos, Central South America, kasava, peanuts changed the economy, Washington Carver did not populize peanuts!,Peanuts, Potatos & Tomatos (13:20)
Tags:
Roberta's, peanut butter, Geroge Washington Carver, sweet potatos, peanuts as a sharecropper crop, one of the first African Americans to address Congress, peanut companies latch on to him, lard, Crisco, the Yam is an African plant that comes into America through slave trade, the sweet potato inside can be any color, Yams was slang for sweet potatos, Thanksgiving was a northern holiday, celebrated in some parts of the south, it wasn't a state holiday until the late 1900's, celebrated in the South before The Civil War, potatos started in South America then went to Europe then the United States, starch crops, food history, tomato blight, blight, rooftop garden, tomatos didn't become popular until the 1820's, The Spanish don't run into the tomato until 1518, first recipe was published in Italy in 1543, ketchup, catsup, corn, cornbread, beans, turducken, renaissance recipe,To comment on this episode click here. There are currently Comments
