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First Aired - 02/07/2012 01:00PM
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This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your
spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry.
"The problem with Ultra-Tex is that because it's been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if you'd add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex."
--Dave Arnold on Cooking Issues
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Spherification!!!!! (17:50)
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Spherification, hydrocolloids, sodium alginate, reverse Spherification, calcium citrate, Modernist Pantry, Glucose syrup, rum, adding body, xanthan gum, alginate bath, calcium lactate, Booker and Dax, The Hurricane, Gin Hurricane, scales, Kosher,To comment on this episode click here. There are currently Comments
First Aired - 01/03/2012 12:00PM
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The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave's got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery.
"Rice noodles are great but when you try to pretend it's Italian pasta, it's horrible."
"Pheasants are delicious but very easy to over-cook."
"Slow temperature cooking with cuts of meat that have multiple muscles can be tricky."
--Dave Arnold on Cooking Issues
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Cooking Issues (18:25)
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fruit, ,, , fruit, lulo,, , dragonfruit,, , circulators,, Cooking, Issues, Dave, Arnold, Nastassia, Lopez, Heritage, Radio, Network, Canadian, geese, Solanum, quitoense, passion, low, temperature, duck, breast, whole, wheat, pasta, rice, corn, pork, shoulder, roast, connective, tissues,Italian Markets, Taste Buds & Foam (18:41)
Tags:
Italian markets, Di Palo Selects, Heritage Meat Shop, foie gras terrine, teeth brushing, tongue receptors, taste buds, pheasants, PGA, stable foam, modified alginate, hydrocolloids, vegans,Low Temp Cooking Times (15:00)
Tags:
potatoes, , potatoes,, , goat, Peru,, low, temperature, cooking, times, Inca, freeze, dried, potato, blight,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2011 12:00PM
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This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Dave's experience "fluffing" up the Food Network stars and talking to kids about liquid nitrogen. Find out which carbonation/infusion technique is for you and learn about lilikoi, control loops and ultra sonic french fries. Got an idea for Dave's new break song? Send it to us! This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
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Cooking Issues Introduction: Fluffing up Food Stars (18:38)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, fluffing up Food Network stars, little kids asking Dave about liquid nitrogen, rare tropical fruit spots in Florida, Dave is a fruit nut, Fruit and Spice Park, black sapote, Miami-Dade County, Nathan Myhrvold, Chr, The Modernist Cuisine Cookbook, preserved lemons, yeast, rapid infusion, iSi, soda siphon vs whipper, liter vs half liter, a liter will need an extra charger, what temperature should one poach an egg at?, immersion circulator, myard reaction eggs, browning reactions in the oven, evaporative cooling,Torching Meat (10:36)
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Armandino Batali, Mario Batali's dad, used to be a chemical engineer, lamb prosciutto, Italian style ham, American country ham, Sam Edwards, fundamentally different than European style products, sous vide steak, how about using a blow torch?, myard reaction on meat, torch taste, the more fat the more you can taste the torch taste, butane smells less, Chris Young, Mapp gas, torching is also uneven, some spots are darker than others,Hawaiian Passion Fruit, Control Loops & Perfect French Fries (20:26)
Tags:
lilikoi, Hawaiian passion fruit, carrageenan, Locust bean gum, methocel f50 meringues, mooses that act like egg whites, meringue out of a passion fruit, Pepperoni Bill, Pizza expo in Las Vegas, Dave's never been to Las Vegas, control loops, PID, temperature control, it's hard to make your control loop, commercial circulators are 1000 watts, most circulators are built for standard 15 watt plugs, accuracy and precision, premade PIV controller with digital readout, solid state relay, Josh Ozersky, ultra sonic french fries, SPL, Dave will put his 1/2 inch french fry up against anything, there's no such thing as the perfect french fry,To comment on this episode click here. There are currently Comments
