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First Aired - 01/18/2011 12:00PM
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Dave successfully fights through the slush to host yet another informative and entertaining episode of Cooking Issues. He discusses the difference between different types of gelatin, previews his 3D food printing segment with CNN, debuts the idea of his food museum, explains why he will have to postpone his week of raw food, and tells a hilarious story involving Martha Stewart and a used rotary evaporator. This episode was sponsored by The Barterhouse. Learn more about their wines at www.thebarterhouse.com
Dave's rotary evaporator on the set of Martha Stewart Living
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Cooking Issues Introduction: Gelatin & 3D Printing (15:11)
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gelatin, what's the difference between types?, rated on bloom strength, old school industrial measurements, gelatin clarification, also used as a whipping agent and emulsifier, collagen and connective tissue, collagen is a triple helix, braised products, sheet gel, powder gelatin, there is no inherent difference between the two, there is a major difference between fish and pig or cow gelatin, cold water fish make bad gelatin, Fab@Home, 3D Printer, syringe that you fill with paste, CNN Money, will be filming with Dave at the school, the idea that somebody you can go home and print your meals, horrible horrible idea, you'd have to grind ingredients into paste and mold it into something and call it a meal, the wizard icing printing machine, Dave hates flip flops, massa dough, print a spongy matte like surface, then fry it, extruded puffed snacky, 3D printing is inherently a prototype at this point, Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez,Food Museum & Raw Food Challenge Update (15:41)
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The Food Museum, if you want to learn about food you need to see feel and taste it, Jeffrey Steingarten, people write about food but don't eat enough, Patrick Martins, there will be a fundraiser on March 27th held at Del Posto, Mark Ladner, if you want to attend - email nlopez@frenchculinary.com, Dave will be making cocktails, raw food challenge, Dave is not a welcher!, he has to fly to Boca Raton during the week he was supposed to eat only raw food, the event involves cooking, he can't serve food that he doesn't taste, therefore he will have to choose another week, raw food enzymes, Mung bean sprouts, Oat Groats, lentils, black eyed peas, you shouldn't eat all of these raw, wheat berries, rejuvelac, sprouts, nut cheeses, it takes a lot of work to eat only raw food, who has this level of time?, pea chutes, Dave hates raw starchy flavors,Martha Stewart & Centrifuges (7:14)
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Dave was on the Martha Stewart Show, she asks you questions while you demo, part of the segment was about how Dave is an eBay ninja, Martha wants a centrifuge, she wants it for $300, a good centrifuge should be $1200-1500 USED, Dave was able to find a broken centrifuge and fix it for Martha!, she's probably got some fancy fruit to clarify, celebrity hook up!,To comment on this episode click here. There are currently Comments
First Aired - 11/16/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
Szechuan peppercorns
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Cooking Issues Introduction: (17:51)
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caller question, Vietnamese egg soda, soda cooks the egg?, how does it foam up so much, sweetened condensed milk, egg yolk doesn't get cooked in this procedure, low temperature cooking, sous vide highly marbleized meat, wagyu beef, marbling, searing before and after, ISI whip cream makers, read more at cookingissues.com, nitrous oxide, pressurizing, quick infusions, raw chocolate, if somebody sends dave a raw chocolate bar that he enjoys he will only eat raw food for a week,Szechuan peppercorns & Immersion Circulators (15:58)
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Szechuan peppercorns, a little bit of mouth cooling, Szechuan buttons, so strong that it tastes like you put your tongue on a car battery, vinegar soda poured over fig, immersion circulator, safety override, don't go into calibration mode and change the temperature,Xanthan gum, Walnut Liqour & Mummy Dust (15:37)
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Xanthan gum, don't snort it!, not a good straight substitute for agar, complex sugar, walnut liquor, pungent astringentness, American persimmon, there a few strains of walnut in California with skins that have low tannin levels, try doing the liquor with ISI, clarifying pineapple juice, proteolytic enzymes, is sous vide a fad?, greatest pomalogical reference, ground up mummy's used to be used as medicine, mummy dust, mummy pea,To comment on this episode click here. There are currently Comments
First Aired - 09/07/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia take a caller's query on making chocolate at home, and delve into the world of "chocolate alchemy" with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse.
Photo: Chocolate melanger
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Cooking Issues Introduction: All About Chocolate (17:18)
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Cooking Issues, Dave Arnold, The Barterhouse, Bouza, Tannat, health benefits of red wine, Heritage Radio Network, Nastassia Lopez, cardiovascular benefits to drinking alcohol, low sugar meringues, high intensity sweetener mixed with a bulking agent, what's a good recipe for kale?, farmers market, Dave doesn't like it raw, it's good when overcooked, kale with pine nuts and raisins, advice for making chocolate at home?, www.chocolatealchemy.com, cocoa butter, chocolate melanger, grind until the particle size is right, grind with the lid off for a little while, small batch chocolates, Mast Brothers chocolate, selecting beans, the final product of chocolate is very finicky, it's well worth investigation and study,Limoncello & Meat Velveting Techniques (14:17)
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email questions, limoncello, lemon peel or zest in alcohol, if you add sugar when its hot it will get cloudy, the reason liquor turns cloudy is that there are soluble oils in alcohol but when diluted those oils are no longer soluble, sugar syrup, General Tso's chicken, velveting technique for cooking meat, velveting is a procedure where you marinate small chunks of meat in egg white and corn starch, produces a tender result, egg white coating, alkaline, bicarbonate solutions, tenderazation, alkaline browns faster, baking soda and ground meat, browns faster, this subject hasn't been adequately studied,Frozen Slushies, More On Drink Dilution & Cocktail Carbonation (19:06)
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there will be no live show next week!, Dave will be teaching sous vide cooking, email question:, making frozen slushies with a soda siphon, mohitos, super freezing, shaken drinks are more diluted than you think, shaken and stirred drinks are different, stirred drinks are less diluted than shaken drinks, shaken drinks are airated more, dilute your drink first then put it in the shaker, Audrey Saunders, mixology, liquor, alcohol, mixed drinks, cocktails, caller question about carbonating cocktails, air is the enemy of carbonation, Dave likes to carbonate gin drinks, you should fine tune the amount of Co2 put into a drink, one tank of Co2 will do 200-400 gallons of drink, Co2 is more soluable in alcohol than water, you need to add more Co2 than you should in water,To comment on this episode click here. There are currently Comments
