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First Aired - 12/06/2011 12:00PM
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This week on Cooking Issues, Dave attempts to sort through a full mailbox of caller and listener questions ranging from dry mouth issues with pecans, brining techniques, filet of cod and corn syrup. Tune in to learn more about vodka and distillation, "brown sauce" and "estrogenic" issues with plastics. This episode was sponsored by Modernist Pantry.
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First Aired - 05/17/2011 12:00PM
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This week on Cooking Issues, Dave & Nastassia answer a mailbag full of questions ranging from the purpose of vodka in vodka sauce to advice regarding non-alcoholic cocktails. Tune in to learn more about gelling properties, molds, starches and more - and find out why Nastassia has 8 cavities! This episode was sponsored by Cain Vineyard & Winery
Photo: the probable cause of Nastassia's cavities
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Cooking Issues: Nastassia's Cavities, Gummy Bears & Gelling Properties (13:38)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Nastassia has 8 cavities, cellulose, cinnamon, gelling properties, Austraila, David Chang, blender / heater, food processor, heat resistant beurre blanc, Gummy bears, molds, starches, dehydrators,"Born in East LA" (16:49)
Tags:
Tarte Tatin, tomato water gel, molds, guar, pectin, agar, terroir, Harold McGee, dirt, Born in East LA, onions, garlic, Garlic and Other Alliums: The Lore and the Science, Eric Block, pressure cooking, steaming onions, Creole cooking, celery, sautee,Vodka Sauce, Bergamot & Non Alcoholic Cocktails (16:59)
Tags:
vodka sauce, what's the purpose?, residual alcohol?, alcohol flavors?, aroma compounds, lamb, grapefruit, Earl Gray Tea, Bergamot, changes response to dose on medication, New Zealand, Experimental Cuisine Collective, non alcoholic cocktails, carbonation, clarified juice, Virgin Mary's, Bloody Mary's,To comment on this episode click here. There are currently Comments
First Aired - 10/11/2011 10:00AM
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This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own Roberta's is perfect for kids!). Tune in to learn how to make Dave's special Neapolitan pizza recipe as well as Jim Lahey's no-knead, no stress bread and how to cook a whole goat head!
This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.
This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.
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Guar and Blowtorches (25:34)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Modernist Pantry, Meat Glue, guar gum, CI57, TIC gums, hydrocolloids, carrageenan, thickeners, aglomeration, pre-hydrated gum, super stretchy ice cream, Stiltsville, food fad, foodie, Mario Batali, Eataly, food lovers, Ssam Bar, Momofuku, DiPaulo's, Roberta's, making bread, long rest method, whole wheat flour, wheat gluten, Jim Lahey, no-knead recipe, Mark Bittman, no work bread, Cooks Illustrated, Kenji Lopez, long rise bread, iPhone, Neopolitan, blowtorch, Steely Dan, Peg,To comment on this episode click here. There are currently Comments
