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First Aired - 10/12/2010 12:00PM
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On today's Cooking Issues, Dave and Nastassia answer your e-mails and take calls from both sides of the Atlantic. Listen to learn the rich history of American country ham, the magical properties of sodium alginate, how to build your own vacuum pump, and the centrifugal secrets of Dave's Banana Justino. This episode is brought to you by Edwards of Surry, Virginia.
Image: American Country Ham from S. Wallace Edwards & Sons
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Cooking Issues: American Country Ham, Garlic, Bell Jars & Big Shrimp (17:00)
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S. Wallace Edwards & Sons, www.virginiatraditions.com, country ham, Sam Edwards, peanut fed hogs, enzyme profiles in older hogs are different than younger hogs, American curing is different than other ham curing, should not be confused with prosciutto, Finchville Farms, Mark Ladner, Del Posto, cooking problems for very tall chefs, caller question, burned garlic, tomato sauce, pressure cooking garlic, email question:, building Bell Jars, vacuum pumps, sous vide shrimp, long cooked prawn, cooked in the shell,Building Vacuums, Freeze Drying & Sodium Alginate (13:30)
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DIY food packing chambers, building vacuum pumps, can the walls of quart size canning jobs withstand a full vacuum, rubber seals, apple chips, freeze drying is a great techinique, nothing else can approximate it, fruit puffing using vacuum and then carbon dioxide, osmotic dehydration, sea weed, Sodium alginate, when it touches calcium it turns into a gel, Algin Bath, caviar, fake onion rings, dog foods, Ferran Adrià, melon caviar, reverse alginate, sodium hexametaphosphate, McGriddle, pancakes with maple syrup inside,Ascorbic Acid, Apple Juice, Agar Gel, Lobster Stock & Banana Justino (20:16)
Tags:
what percentage of ascorbic acid should you use as an antioxidant, depends on your application, very low impact on flavor, never confuse citric acid with ascorbic acid, citric acid does not have antioxidant properties, Ashmead's Kernel, apple juice, brown flavor, oxidation, Agar gel, hydrocolloids, Agar is brittle, Locust bean gum, guar gum tastes horrible, lobster stock, don't boil the shells too long, calcium taste, Banana Justino, bourbon, needs a centrifuge, Agar clarification, next week: Live from London!,To comment on this episode click here. There are currently Comments
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)
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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)
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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)
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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 - 06/26/2012 03:00PM
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Today’s episode of THE FOOD SEEN is an “offaly” good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, “Beginnings”, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris’ past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market.
"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN
"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN
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The Offal King (15:51)
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Chris Cosentino, offal, Head to Tail, Black Flag Foie Gras, Offal King, Lips and Asshole, vegetables, farm to table, guts, Fear Factor, New England, Rhode Island, Italian, raw sausage, fishnets, bait pots, working on a boat, liver, fishing boats, tripe, Takashi, liver and onions, breakfast, culinary school, Bob Kincaid, Rubicon, Jean-Louis, pickled cabbage, agar, heirloom tomato, gelatin, slaughter a pig, food reviews, Chef's Garden, San Francisco,Blood Pasta and Kidneys (20:35)
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hipsterville, Roberta's, Incanto, Boccalone, Beginnings, in-house pasta, whole hogs, Red Wattle, suckling pigs, lamb, ribeyes, Mark Pastore, beef tendon, duck testicles, raw venison liver, blood mousse, pig skin spaghetti, Joe Beef, tartare, kidneys, onion flowers, scallions, pig's head, blood pasta, mutant, Rodney Mullen, skateboarding, turkey, raw, heart tartare, raw tripe, turkey testicles, turkey lungs, 4H, Slow Food, heritage breeds, confit, cow's udder, USDA, Pork U, Blue Carbon Steel Knives, Wolverine, Top Chef Masters, superhero, sustainability, healthcare, dental care,To comment on this episode click here. There are currently Comments
