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First Aired - 06/12/2012 12:00PM
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Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave's mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave's pretzel rules. This program was sponsored by The International Culinary Center.
"If you add fat to your pretzels, I have a problem with you and your pretzels. It's an abomination, it turns into a cracker - it's terrible. Also, if it's not twisted it's not a pretezel, it's a pretzeloid. The best pretzels I've ever had in my life are from Martins Brothers - you can get them by mail order."
--Dave Arnold on Cooking Issues
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Back from Japan! (18:43)
Tags:
Jiro Dreams of Sushi, fish markets, Tokyo, sushi, coffee filters, coffee brewing, coffee machines, sous vide, Sous Vide Degrees Celsius, low temperature cooking, enzymes, breaking down proteins, texture of fish, tenderizing meat, tendons, muscles, www.BeefResearch.org, invertase, sucrose, inverting sugar,Egg Allergies & Dave's Pretzel Rules (29:50)
Tags:
Gastropod, egg free custards, meringue, Versawhip, egg allergies, custard, roast meat, prime rib, grilling, botulism, sichuan, spicy food, garlic, oil, bagels, pretzels, lye, drain cleaner, nixtamalization, baking soda, alkalinity, myard, Martins Brothers Pretzels, blended mixed drinks, Gourmet Whip, cheddar cheese sauce, squeeze bottles, stove top smoking, wood, steamer baskets,To comment on this episode click here. There are currently Comments
First Aired - 01/22/2013 12:00PM
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Want to learn some different ways to prepare offal? On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center.
"If you're using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas... sous vide tends to intensify aromas." [21:00]
"Without a rotor, your centrifuge might as well be a huge doorstop!" [51:00]
-- Dave Arnold on Cooking Issues
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Cooking Organ Meats (25:24)
Tags:
headbanging, Harold McGee, Prince, guns, Momofuku Holiday Party, Kickstarter, pizza party, Twinkies, Todd Wilbur, KFC, ketchup, Hunt's, Heinz, sponge cake, Indian cookbooks, spinach, firmness, The Man Who Mistook His Wife for a Hat, mashed potato, calcium, Modernist Pantry, haggis, scotch, organ meat, scrapple, stock, grain, oatmeal, pudding case, gelatin, skin, collagen, variety tissues, sous vide, tender, mushy, steak, tenderize, eye of round,Smelly Fish (20:36)
Tags:
Dorothy Cann Hamilton, Popular Science, surströmming, vomit, bass, Phil Collins, cast iron, stainless steel, sheath, dashi, seaweed, kelp, duck, oil soluble, duck fat, kombu, Top Chef, amino acids, Serious Eats, brine, chicken stock, protein, hydro-colloids, polymer, carbon residue, soot, stone bowls, Korean food, barrel-aged,Barrel-Aging (13:27)
Tags:
Jacques Pepin, autobiography, interview, force carbonation, homebrew, wood, chips, mellow, Becker Squeeze Valve, Mark Powers, rotor, Pacoject, mousse, farces, pressure cookers, Kuhn Rikon,To comment on this episode click here. There are currently Comments
First Aired - 02/17/2011 01:00PM
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This week on The Farm Report, Erin Fairbanks is joined by Fred Magdoff, author of the book "Agriculture and Food in Crisis:
Conflict, Resistance, and Renewal". Fred is also an adjunct professor at Cornell and discusses the variety of problems facing our country when it comes to food security. Find out why there is such a price squeeze on crops these days and how Wall Mart manages to sell 20% of the food in this country! This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
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The Farm Report Introduction: Fred Magdoff (14:03)
Tags:
Erin Fairbanks, The Farm Report, Heritage Radio Network, S. Wallace Edwards & Sons, Agriculture and Food in Crisis: Conflict, Resistance, and Renewal, global perspective on our food system, soil fertility, manures, fertilizers, improving soil, organic matter, promoting soil health, agriculture in higher education, Cornell University, land grant institutions, CSA's, Community Supported Agriculture, the US has had a cheap food policy,Agriculture and Food in Crisis: Conflict, Resistance, and Renewal (19:14)
Tags:
when food prices double you run out of money quickly, Wall Mart is by large the largest grocery seller in the US, they sell 20% of all food sold in this country, Russia has become a huge exporter of wheat, floods in Pakistan, weather anomalies, this has put a squeeze on prices, corn is up to $7 a bushel, poor people don't vote in the same percentages as the wealthy people in this country, NYC Coalition Against Hunger, food insecurity in New York, get Freds book at www.monthlyreview.org,To comment on this episode click here. There are currently Comments
