A Taste of the Past
LIVE 12 - 12:30pm EST
First Aired - 04/19/2011 12:00PM
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This week on Cooking Issues, Dave has his hands full with listener questions and manages to get through them all. Tune in to hear more about cinnamon, guar gum, meat glue, seaweed and much much more. Find out how ice can assist in the baking process and why Dave finally buckled down and bought an Aeropress. Sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: Cinnamon, Guar Gum & Gummy Bears (18:34)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Hearst Ranch, Heritage Radio Network, caller question, cinnamon and it's gelling effect, Panforte, gum arabic, Cassia, gluten formation, pie crust, gluten free recipes, non floured dumpling wrappers, starch, shortbread, agar fluid gel, hydrocolloids, guar gum, TIC gums, flavor free guar, guar loses some thickness when it gets heated up, heat resistance, triple gum systems, emulsifier, adding starch to egg yolk, Sour Patch Kids, gummy bears, starch molded, corn starch recipes, European based jellies are based on pectin, malic acid, tartaric acid,Ham, Meat Glue & Steam Via Ice (12:08)
Tags:
dry cured ham without the bone, prosciutto, cured bone in and deboned, meat glue, Thomas Keller, rabbit bacon, Activa G S, gelatin as a bonding agent, cocoa duster, anti-meat glue, Today Tonight show, all meat glue is not based in the EU, steam via ice, bread baking, steam formation is extremely important, The Fresh Loaf, hand held steamers,Aeropress, Seaweed & The Ultimate Burger (14:40)
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Dave ordered an Aeropress, doesn't make espresso, Cup Of Excellence, www.CupOfExcellence.com, Nastassia's birthday is on Easter, seaweed, salad, growing seaweed, Cooking with Sea Vegetables, Seaweeds of the Pacific Northwest, wild seaweed, sea lettuce, pigs bladder, Chinatown, Eater is going to go to Dave's house for the Ultimate Burger, Dave doesn't like to vacuum pack burgers, fry the meat mixture quickly to keep the surface in tact, then put it in butter, fresh onions, pickled green tomatoes,To comment on this episode click here. There are currently Comments
First Aired - 02/14/2012 12:00PM
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This week on Cooking Issues Dave and Nastassia get out their Valentine's Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry.
"An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive."
"[On cooking with Celiac's disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten."
"When you need hardcore gluten is in a bread, in a cake you don't need a lot of it. . in a cookie or a cake you can focus on the texture and structure"
"Don't store anything in your oven, people! It puts you in this mindset that you aren't going to use it."
"The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you don't have to touch anything. And don't skimp on your sink size!"
--Dave Arnold on Cooking Issues
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Get That Knife Sharp, Get A Strop (19:33)
Tags:
Valentine's Day, sharp knives, Western knives, Sausage, tenderizing, nitrites, Drew Nieporent, Celiac's Disease, xanthan gum, gluten structure, wheat flour, rice flour, bean flower, guar gum, eggs, gluten free,Gluten-Free? No Problem (11:07)
Tags:
flax seeds, chia seeds, structure replace, bread making, texture, kombu, umami, anchovies, glutamates, dashi, Vicodin,To comment on this episode click here. There are currently Comments
First Aired - 02/05/2013 12:00PM
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Valentine's Day is coming up; find out what to cook for your date on this week's Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and they're tackling your culinary questions. Find out the best way to cook a savory cheesecake in a circulator! Why is espresso often served with carbonated water? Dave offers some suggestions for juicing greens, and talks about thickening hot sauce with different starches. What qualifies as true buttermilk? Dave also talks about some ways to balance a vinaigrette, and shares his Valentine's Day recipe ideas! This episode has been sponsored by The Brooklyn Kitchen.
"Whenever you go by buttermilk in a store, it's cultured buttermilk. It's not real buttermilk." [32:40] -- Dave Arnold on Cooking Issues
"Whenever you go by buttermilk in a store, it's cultured buttermilk. It's not real buttermilk." [32:40] -- Dave Arnold on Cooking Issues
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Best Way to Juice (22:35)
Tags:
anti-social media, Valentine's Day, carnations, savory cheesecake, circulator, mascarpone, tube, hotel pan, Patrick Martins, sparkling water, espresso, Manhattan Special Soda, carbonated coffee, double shot, mineral water, juicers, Champion Juicer, masticating, wheatgrass, carrots, apples, vinegar, chemist, citric acid,How to Thicken (14:41)
Tags:
hipsters, starch, hot sauce, thickening, potato, waxy corn starch, clear locust bean gum, guar, hydrocolloids, wikipedia, energy, calories, base, carbon dioxide, calcium hydroxide, buttermilk, cream, sourdough starter, acidity,To comment on this episode click here. There are currently Comments
