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Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.

The next Finger on the Pulse BBQ Blowout will feature Dale Talde & MC Todd on June 11th! More info coming soon.

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SUNDAY
12:00-12:45 - The Main Course
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MONDAY
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4:00-4:30 - Cutting the Curd

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Cooking Issues - Episode 61 - Off the Hook!

First Aired - 11/08/2011 12:00PM
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Hosted By

Cookingissues

Sponsored by

The Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry & lemons have in common? They are all part of an information-packed episode of the best call-in food radio show on the planet! Today's episode was sponsored by Modernist Pantry.

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Cooking Issues: Gamey Meat (15:31)

Tags:

Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Modernist Pantry, gellan gum, hunting, immersion circulator, cooking deer, low temperature cooking, gamey meat, lion meat, steak tenderloin, tender cuts, New York Strip, tough meat,

Zabaionne, Garlic Chemistry & More (25:42)

Tags:

Zabaionne, preserving lemons, sous vide, chamber machine, E series, tweels, chips, Methocel E4M Series, gelling, film forming, granulation binders, passion fruit, VitaPrep, whipping agent, Kombu-Cured Tuna, VitaMix blender, making hot sauce, homogenizer, measuring garlicness, capsaicin, garlic chemistry, hops, symbiotic yeast,

Bonus Segment! (10:48)

Tags:

burnt sugar taste, apple and pork, home meat curing, french fries, Transglutaminases, turducken, confit,

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Cooking Issues - Episode 53 - Meat Glue & The Modernist Pantry

First Aired - 09/13/2011 12:00PM
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Hosted By

Cookingissues

Sponsored by

Today marks a special celebration for Cooking Issues, the 53rd episode! Nastassia and Dave celebrate with some Barterhouse rose. This week they handle your questions from practical jokes with meat glue to pressure cooking stocks such as kombu to DIY ramen noodles. This special episode is brought to you by a special sponsor, The Modernist Pantry so don't forget to tune in to find out how you can get a free sample of Meat Glue (Tranglutaminase)!

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Meat Glue (18:10)

Tags:

Cooking Issues, Dave Arnold, Nastassia Lopez, The Barterhouse, Anthony Bourdain, No Reservations, Modernist Pantry, Meat Glue, Chris Anderson, CI53, scientific journals, ike jime, industrial white papers, ICL.meat PDF, phosphate salts, emulsifier, active buffers, gluing skin, Wilhelm scream, potatoes, solanine, bitter potatoes, deep fry potatoes,

Myth of Salt & DIY Noodles (29:03)

Tags:

ancient Christmas feast, what did Jesus eat?, Israelite food, Panama, Harvard, Mangosteens, liqi, mamonchino, egg white proteins, Rotorstader, homogenizer, blenders, aoli, Roberta's biscuits, Roberta's review, ziponins, surfactacts, oysters, microns, fine emulsion, Modernist Cuisine, glutamates, Vegan, salt, sodium, dashi, adding salt, pressure cooker, pressure cooking kombu, ramen, Japanese ramen, gluten, sourdough breads, Soba, hand cutting noodles,

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Cooking Issues - Episode 54 - WWJE

First Aired - 09/20/2011 12:00PM
Download MP3 (Full Episode)

Hosted By

Cookingissues

Sponsored by

This week on Cooking Issues Dave turns up the heat on induction burners--find out why you should get rid of that electric range and get an induction burner installed today. Ever wonder what Jesus would have actually eaten back in the dayin ancient Sumeria? Dave gives you a sneak peak of his No Reservations with Anthony Bourdain where they talk about just that. This episode is sponsored by The Modernist Pantry, who havw extended their offer of a free sample of their amazing Meat Glue if you tune into this week's episode and listen for the redeeming code, only on Cooking Issues!

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Induction Rules! (23:52)

Tags:

Dave Arnold, Cooking Issues, Nastassia Lopez, Modernist Pantry, Meat Glue, CI54, Pectinex SPL, French Culinary Institute, induction burners, gas burners, induction is as fast as gas, low temperature cooking, commercial kitchens, blenders, VitaPrep, Blendtech, Battle of the Blenders, Brevel,

What Would Jesus Eat? (29:58)

Tags:

pigeon, cumin, fennel, Columbia, Harvard, homogenizer, high power sonic energy, polysonic prep, cavitate, hydrocolloid, whipped cream, fried mayonaise, fluid gel, ISI maker, Wylie Dufresne, Versa whip, Ma Peche, Makers Mark, Museum of Food and Drink, Anthony Bourdain, No Reservations, What Would Jesus Have Eaten, tandoor style oven, flowerpot tandoor, official koshering technique, flavors of tomato plant, New Jersey tomatoes, Stokes Farms, Aunt Ruby, heirloom tomatos, tomato plant vodka, Alcohol Research Program, Juan Roca, vacuum pump, liquid nitrogen,

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