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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 - 10/04/2011 12:00PM
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This week on Cooking Issues Dave Arnold is joined by Chris Young, one of the authors of Modernist Cuisine. But first he takes on your questions on blue fish and ike jime, enzymatic peeling, and how to avoid Botulism when you are doing your own canning. Later Chris and Dave get nerdy on evaporative reduction and the Gastrovac. Also don't miss Chris talking about his ventures with Nathan Myrhvold and the Gates Foundations in sub-Saharan Africa in trying to create a reliable fresh milk supply chain that they call East African Dairy Development. This episode is sponsored by The Modernist Pantry that is giving away a free sample of Pectinex when you listen for the code in this episode!
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Ike Jime & Pressure Canning (18:22)
Tags:
Cooking Issues, Dave Arnold, Nastassia, Chris Young, Modernist Pantry, Star Chefs, Brooklyn, Robertas, Modernist Cuisine, Museum of Food and Drink, Mario Batali, Meat Glue, Pectinex, ike jime, David Chang, fishing, Canning, botulism, sterilizing, pressure canner, spore forming bacteria, :,Gastrovac & Hot Plates (25:46)
Tags:
L train, aging bluefish, gelatin, Wylie Dufresne, thermo irreversible gels, hydrocolloid, flavor release, enzymatic peeling, pectin, cartouche, Star Chefs, evaporative reduction, roto vap, aspirator, chemistry, French top, stir plate, hot plate, induction, Gastrovac,East African Dairy Development (17:17)
Tags:
glider pilot, Modernist Cuisine, milk, sub-Saharan Africa, milk cold chain, shipping in Africa, Gates Foundation, Kenya, sous vide milk, boiling milk, Intellectual Ventures, East African Dairy Development, mosquito laser, lasers, candy, candy color, yolks, blow torch, molecular gastronomy,To comment on this episode click here. There are currently Comments
First Aired - 08/09/2011 12:00PM
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Ever wonder where the greatest collection of pears and berries are in the United States? Which plant will kill you via cyanide poisoning uncooked but is one of the most nutritious when cooked? Dave takes on these questions as well as yours from last week in this episode of Cooking Issues. Confused about sous-vide and cooking times and temperatures? Do you blackout on MSG? Wanna make your own bubblegum??? Then this is the episode for you! This episode is sponsored by Fairway Market.
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Episode : Questions Answered (17:24)
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Cooking Issues, Fairway Market, Dave Arnold, Nastassia Lopez, Cooking Issues blog, Food Network Magazine, Wylie Dufresne, Mylie Carpenter, Nathan Mhyrvold, Write-In-The-Rain Notebook, Easy Tat, wild edibles, fruit and spice park, Agriculture extension, Geneva, New York, largest collection of apples in the world, California Food Explorers, Corvalis, Portland, Taro plants, nettle, toxic plants, Mayan Spinach, cyanide poisoning,Sous-Vide Cooking Times & Temps (15:17)
Tags:
vacuum machines, fixing vacuum machines, Mark Gladner, Del Posto, sous-vide, low-temperature cooking, You Are Not Alone, breaking down connective tissue in meat, times of sous-vide cooking, vacuuming and liquids, impulse sealer, vacuum infusion techniques, seal in ZipLocs, sous-vides cookbooks,MSG Sensitivity (22:26)
Tags:
MSG, hydrolyzed protein, monosodium glutamate, neurostransmitter, free amino acids, hydrolyzed vegetable protein, MSG sensitivity, Common fallacy, nitrates, nitrites, botulism, uncured bacon, curing bacon, making chewing gum, sapadilla tree, chicle base, exile in Staten Island, creation of bubblegum, Chiclets, acid of your choice,To comment on this episode click here. There are currently Comments
