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First Aired - 01/28/2014 12:00PM Download MP3 (Full Episode)
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Cooking-issues
Sponsored by
Wfm
This week on Cooking Issues, Dave takes question after question. First soy milk, then low-temperature cooking, then salting meat, etc. How does salting your meat longer before you cook it affect its taste and texture? What is the problem with low-temperature wings? Tune in for the answers to these and many more questions! This program has been sponsored by Whole Foods Market.

"If you salt meat before you cook it, it changes the texture of the meat." [18:15]

"The point of beer gas is so that you can have a high pressure on the keg to drive the product through without having a lot of carbonation." [38:35]

Dave Arnold on Cooking Issues.


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First Aired - 12/15/2009 06:30PM Download MP3 (Full Episode)
Hosted By
Let_s-get-real
Sponsored by
Fairway
On this week's Why We Cook, Erica breaks down the basics of braising: from choosing a worthy if obscure cut, to creating a master stock, to letting the flavors develop after cooking.
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First Aired - 04/03/2012 12:00PM Download MP3 (Full Episode)
Hosted By
Cooking-issues
Sponsored by
Mp
This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime's ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry.

"In terms of timing, and people being open to the merging of arts and science- it's a beautiful thing. It's something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it's such a clean, beautiful relationship. It was prime for that, and people are responding; it's a testament to the progress of looking at the different roles of food." -- Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking


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