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First Aired - 12/13/2011 12:00PM
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This week on Cooking Issues, Dave continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear him answer listener questions on duck liver, pumpkin flan & more! Cooking Issues is brought to you by Modernist Pantry.
"I deep fry EVERYTHING at home" - Dave Arnold on Cooking Issues
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Cooking Issues: Duck Liver Mousse (16:13)
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Cooking Issues, Dave Arnold, Nastassia Lopez, spherification, sodium alginate baths, calcium lactate, calcium, solubility, reverse spherification, duck liver mousse, spoon bill duck, Edward T Martin, rice fields, Carolina rice fields, homemade salumi,Throw it in the Deep Fryer (27:06)
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deep fryer, deep frying, heating oil, rotisserie turkey, roasting poultry, worm gear drive, deep fried chicken, wasabi, shellfish, cooking times, pumpkin flan, Douglas Baldwin, custard, creme brulee, tacos de lengua, carrots, oxalate, espresso maker, Breville, stainless steel vs brass,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2011 12:00PM
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This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you've ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if it's safe, this episode is for you And don't forget, Thanksgiving is coming up so don't forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry.
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Carrageenan, Leg of Lamb, and Molecular Brewing (20:10)
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Cooking Issues, Dave Arnold, Modernist Pantry, Nastassia Lopez, milk stabilizer, carrageenan, synergy, Salt, sugar, molecular gastronomy, black and tan, beer, algae, lava lamps, alginate, osmotic balance, flavor thiefs, cooking lamb, leg of lamb, how to cook a leg of lamb, overcooked meat, whole hog, farce, meat whisperer, Ideas In Food, Alexander Talbot,Nitrates, Ramen, Umami, and Vegan Cheese for All (40:34)
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cupcakes, Halloween, cake, icing, umami, amino acids, David Chang, food saver, vacuum, refrigeration vacuum, rotovap, low-temperature cooking, glutamate crystals, nitrates, feral hogs, oxygenated hemoglobin, cyanotic, nitrate allergy, Thanksgiving, low temperature veggies, cooking potatoes, mashing potatoes, carmelized, Steingarten, kombu, dashi, apple season, calcium fossilized apple, calcium hydroxide, Star Chefs, Paul Libert, sunchokes, calcium lactate, basic soda, blueberries, novo-shape, Myhrvold, vegan cheese, vegan, aluminum pans, Alzheimer's, opening an oyster, ramen, kansui, extruding noodles, pasta extruder, frying ramen, surfactents, Fantastik, MSDS,To comment on this episode click here. There are currently Comments
First Aired - 04/02/2013 12:00PM
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Find out some alternative uses for transglutaminase on this week's episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to today's sponsor, Fairway Market.
"If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!" [46:10] -- Dave Arnold on Cooking Issues
"If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!" [46:10] -- Dave Arnold on Cooking Issues
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Healing with Meat Glue (19:27)
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biking, wear a helmet, Nastassia's dentist, well water, calcium carbonate, endosperm, corn, broccoli, hard water, pectin, baking soda, calcium hydroxide, acidity, lime, beans, baked beans, gluten, yellow alkaline noodles, Zappos, transglutaminase, proteins, amino acid, covalent bond, meat glue, milk, gelatin, Life Bond, blood clotting, blood cells,Broilers, Pork, & Bubbles (30:50)
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lambert radiating bodies, infared heat, salamander, broiler, deck broiler, Byron Ferguson, Indie Jesus, hippie, pectin, blueberries, small fruits, enzyme, canned tomatoes, pectin methylesterase, cherries, Modernist Pantry, ham, foraging, feral pigs, snakes, trichinella, pork, trichinosis, meat inspection, garbage cooking laws, curing at home, nuts, Iberico, acorns, country ham, Coachella, ice cubes, stirred drinks, limes, hologram Tupac, pasta, James Beard, hoses, homebrew, carbonation,To comment on this episode click here. There are currently Comments
