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First Aired - 11/22/2011 12:00PM
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This week Dave gets his holiday travel frustrations out with some Nirvana and bagpipes while answering your questions about how to keep your coffee fresh (read: don't put it in the freezer!) and the rating system for pungency (think pyruvate scale). Learn why beef tenderloin is oft considered the cosmo of the meat world but excellent for beef wellington, how to make your own DIY emulsifiers, as well as the art of plating and presenting dishes in your own home. This episode is sponsored by The Modernist Pantry.
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Keep That Coffee Fresh (19:18)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Thanksgiving, Port Authority, Nils Norn, filet of beef, tenderloin, cooking beef, beef wellington, pate, sauteed mushrooms, lime juice, enzymes, pyruvate, spectrometer, pungency, measure of pungency, pyruvate scale, coffee, stale, coffee grounds, storing coffee in the fridge, nitrogen purge, keeping coffee fresh,The Art Of Plating (14:12)
Tags:
Nirvana, wedding, Modernist Pantry, meat glue, Larry Sorrell, Heritage Meat Shop, Essex Street Market, red wine braised beef, braising, glaze, concord grape juice, tannins, proteins, egg white proteins, gelatin, presenting food, plating, plating at home, plating technique,DIY Emulsifiers (13:24)
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bagpipes, funerals, Scotland, Macy's Thanksgiving Day Parade, duck fat, sous vide, salt or not to salt, cryo-sear, Modernist Cuisine, duck breast, low temperature, salting duck, Blue Hill Stone, biscuits, Christina Tosi, Momofuku Milk Bar, emulsifier, peanut butter, peanut oil, making your own peanut butter, Jiff, Skippy,To comment on this episode click here. There are currently Comments
First Aired - 08/16/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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Sponsored by
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
