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Hosted By
Cooking-issues
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This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the “Justino”. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market.

“The reason you don’t put salt in your bread dough before the resting stage is that salt is a yeast inhibitor.” [33:00]

“When you're doing something like sauerkraut or kimchi you’re already in an anaerobic situation, so you shouldn't have to worry about safety as much” [36:00]

--Dave Arnold on Cooking Issues


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Hosted By
Science
Sponsored by
373032_118841657019_442152286_n

This week on Cooking Issues Dave adresses a question he got about a month ago regarding building outdoor kitchens. Dave first gives us a lesson on rotisseries, and then regales us with some stories about rotisseries he has built.

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Hosted By
Cooking-issues
Sponsored by
Unnamed_1_
Dave Arnold and Nastassia jump right in this week to a listener's question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com.

“Pressure cooker stocks come out browner than regular stocks” [25:00]

“When I’m cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly” [51:00]

“Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way.” [59:00]

--Dave Arnold on Cooking Issues

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