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First Aired - 09/06/2011 03:00PM
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On today’s THE FOOD SEEN, we’re joined by Elaine Kellman-Grosinger, a “flavorist”, who works for Citromax Flavors as the Chief Flavor Chemist/Director of Research & Development, helping create the “tastes of tomorrow” from “fresh fruit and juices, oils and by-products, for flavors both sweet and savory”. Next time you chew a piece of gum, or sip a soda, you may think twice about what you’re tasting. This episode is sponsored by Fairway Market.
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Chemistry of Common Flavors (19:39)
Tags:
The Food Scene, Michael Harlan Turkell, Fairway Market, Molly Birnbaum, A Season to Taste, flavor chemist, IFF, International Flavors and Fragrances, tasting chemicals, essential oils, smell journal, green note, hedonics, measuring a flavor, juciy, ethyl acetate, citrus, strawberry flavor, flavor descriptors, pinot noir, grapefruit notes, blackberry notes, consulting wineries, lemons, lemon juice, lemon oil, tropical flavors, exotic Brazillian food, jack fruit, poor man's fruit,Fantasy Flavors (26:28)
Tags:
Citramax, bakery, confection, dairy, savory, everbody drinks, cola, cola flavor, taste testing, coconut water, isotonic, cacasha, basil, fantasy flavor,To comment on this episode click here. There are currently Comments
First Aired - 07/26/2011 12:00PM
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This week on Cooking Issues Dave tackles your questions from last week show. Learn about cultured-meat technology and how it relates to veganism and gelatin as well as finding creative ways to change the color of your food. Later on find out what exactly the Ouzo effect is and what causes it. Love popcorn? Dave shares tips on the best way to get those kernels popping. This episode is sponsored by The Barterhouse.
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Episode 47: Questions Answered (25:55)
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Cooking Issues, Dave Arnold, Nastassia Lopez, The Barterhouse, Heritage Radio Network, cultured meat technology, creating meat, bio-reactor, cooking sous vide, cooking seitan, vegetarian proteins, chlorophyll, changing the color of your food, Curious Cook, low temperature cooking, Modernist Cuisine, Nathan Myhrvold, carbon monoxide, Ken Kirschenbaum, experimental cuisine collective, NYU, blood basting, endure,The Ouzo Effect (14:25)
Tags:
Museum of Food and Drink, Ferran Adria, Harvard, vegetarianism, Ouzo effect, emulsion, spontaneous emulsion, trans-anethole, Thai basil spirits, iPad apps, food apps, Fruit and Spice park,Pop Corn and Vanilla (14:25)
Tags:
popcorn salt, vodka dispersion, air popped, whirly pop, vanilla, vanilla foam, xanthan gum, nixtimal, field corn,To comment on this episode click here. There are currently Comments
First Aired - 08/16/2011 12:00PM
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This week Cooking Issues has an extra-special, extra-long, extra-strength episode for you with the amazing polymath Nathan Myhrvold joining Dave and Nastassia in the studio. Tune in to hear this cooking A-team answer your questions live about liquid nitrogen dewars, flavor chemistry, the best emulsifying equipment as well as egg processing technology and tenderizing meat. This episode is jam packed with tips and tricks from dinner party etiquette to cocktail chemistry so be sure you don't miss it! This amazing episode is sponsored by Fairway Market.
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Episode 50: Modernist Cuisine (27:14)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Nathan Myhrvold, Microsoft, Bill Gates, liquid nitrogen dewar, dewar flask, nitrogen gas, small format dewar, sulfur, flavor chemistry, vanillin, oak, annous onion, rotovap, Modernist Cuisine, bread, pastry book, Ferran Adria, air baguette, modernist chef, reinventing bread, Gastronimic, pastry chef, recipe for steer, pasole, limes, masa harina, learning about food and cooking, confit, confit is a fraud, steamed, sous-vide, blind taste testing,Dinner Party Etiquette and More (22:08)
Tags:
cocktails, xanthan, homogenizers, emulsifiers, blending, polyethelyne, is mixology cooking, cocktail chemistry, modernist mixology, rainbows gins fizz, gum arabic, rotor stator, high pressure homogenizers, vita prep, tongue perception, pickle technology, cooking in copper, cooking with pickles, plastic wrap, heat effect on plastic wrap, chicken gallatine, dinner etiquette, dinner party, family style, buffet style, plated dishes,Eggs, Chardonnay, and more Myhrvold (19:38)
Tags:
marinates, boiling eggs, egg science and technology, pH of eggs, egg processing technology, nitrous infusing honey, baking soda and chardonnay, sorbet machine, wine in a seltzer bottle, dry ice ice cream, iPad version, tenderizing meat, denature protein, high proof liquor in England, Strow rum,To comment on this episode click here. There are currently Comments
