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First Aired - 10/11/2011 10:00AM
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Download MP3 (Full Episode)
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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
