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First Aired - 02/28/2010 12:00PM
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Katy speaks with Lee Green about farm-to-table products and Eddie Schoenfeld about the upcoming Food Park.
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Lee Green and Faithful to Foods (51:28)
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Faithful to Foods, The Scrumptious Pantry, artisan family farmed foods, farmer on the label, no models!, farm to table movement, fancy foods show, preserves, kitchens on farms, tomato spread, jellies and jams and pies, farmers pulling together, reoccurring themes at the fancy foods show, locality is important but not everything, buying local does mean fresher food, progressive farmers, biodynamic farming,Eddie Schoenfeld (65:22)
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brooklyn boy, six burner Cambridge range, six crepe pans at a time, first Szechuan restaurants in the US, Chef Peng's Garden, golden age of Chinese restaurants, devolution of Chinese restaurants, Chinese food used to define exotic, truncated access to ingredients, collective farming, fine cooking is a wealthy man's game, an influx of great chefs when the immigration laws changed in the 60s and 70s, meeting iconic people, Aristotle Onassis, Tennesee Williams, Andy Warhol, Lincoln Center, working in the front of the house, teaching people who are motivated, velveting technique, marinating animal proteins in corn starch egg white and salt, velveting fish helps maintain the texture, setting the texture then creating the sauce, Spain, Sans Sebastian, Bilbao, Axte, The Garden, freeze dried beets colored with squid ink, recognizable food, oyster on the halfshell with sea bean con fit, seafoam vapor made from saltwater, laboratory tour, centrifuges, precision cutting tools, 1400 a kilo, special custom made colanders with long handles, tossing eels directly over flames, a local Peter Luger's, beef from Denmark, Mark Pastore, bottles with 4 decades of grease and smoke on them, Food Park, a series of food stands, a new NYC park between 29th and 30th on 6th AV, a stand for artisanal bacon, la plancha, thinly sliced chicken beef and pork cooked very quickly served over a salad or rice, Joe Ng,egg rolls, chocolate pudding, developing brands, touch screen ordering system, one of the largest video screens in the city, handheld computers, Red Farm Restaurant, food trucks, casual dining, the end of dressing up to go eat, provinces, regionality, carbon footprint, Shitakes are called Winter Mushrooms or Flower Mushrooms,To comment on this episode click here. There are currently Comments
First Aired - 02/21/2012 12:00PM
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This week Cooking Issues starts a little early and takes on all your chocolate making questions from how to get the best crystals from your cocoa butter to using immersion circulators. From chocolate Dave's focuses his advice to centrifuges and how you can keep yours clean as well as advising a caller about the benefits of getting a good commercial fryer, even for your household. Then, have you ever wanted to make the perfect homemade mozzarella but it's not coming out right? Tune in as Dave tells you how getting your pH and starter cultures right is essential! This episode is sponsored by Modernist Pantry.
"The key thing with mozzarella curd is that the pH needs to be just right or it won't have the proper texture."
--Dave Arnold on Cooking Issues
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Crystallizing Cocoa Butter (18:12)
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Splendid Table, horsebutt, truffles, chocolate truffles, immersion circulator, chocolate tempering, cocoa butter, beta crystal form, vacuum circulator, Jim Crocce, making mozzarella, cheese curds, mozzarella, starter culture, pH, fondue,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)
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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)
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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)
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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
