Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 08/16/2011 12:00PM
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Download MP3 (Full Episode)
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This week Cooking Issues has an extra-special, extra-long, extra-strength episode for you with the amazing polymath Nathan Myhrvold joining Dave and Nastassia in the studio. Tune in to hear this cooking A-team answer your questions live about liquid nitrogen dewars, flavor chemistry, the best emulsifying equipment as well as egg processing technology and tenderizing meat. This episode is jam packed with tips and tricks from dinner party etiquette to cocktail chemistry so be sure you don't miss it! This amazing episode is sponsored by Fairway Market.
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Episode 50: Modernist Cuisine (27:14)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Nathan Myhrvold, Microsoft, Bill Gates, liquid nitrogen dewar, dewar flask, nitrogen gas, small format dewar, sulfur, flavor chemistry, vanillin, oak, annous onion, rotovap, Modernist Cuisine, bread, pastry book, Ferran Adria, air baguette, modernist chef, reinventing bread, Gastronimic, pastry chef, recipe for steer, pasole, limes, masa harina, learning about food and cooking, confit, confit is a fraud, steamed, sous-vide, blind taste testing,Dinner Party Etiquette and More (22:08)
Tags:
cocktails, xanthan, homogenizers, emulsifiers, blending, polyethelyne, is mixology cooking, cocktail chemistry, modernist mixology, rainbows gins fizz, gum arabic, rotor stator, high pressure homogenizers, vita prep, tongue perception, pickle technology, cooking in copper, cooking with pickles, plastic wrap, heat effect on plastic wrap, chicken gallatine, dinner etiquette, dinner party, family style, buffet style, plated dishes,Eggs, Chardonnay, and more Myhrvold (19:38)
Tags:
marinates, boiling eggs, egg science and technology, pH of eggs, egg processing technology, nitrous infusing honey, baking soda and chardonnay, sorbet machine, wine in a seltzer bottle, dry ice ice cream, iPad version, tenderizing meat, denature protein, high proof liquor in England, Strow rum,To comment on this episode click here. There are currently Comments
