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First Aired - 12/20/2011 12:00PM
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Dave's bike broke down, so this week's holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food. Hear some tips for getting through customs with food and find out why butternut squash is problematic for some people. This episode was sponsored by Modernist Pantry.
"I've never owned a thermometer that made me super happy."
"If you're going to do hydro colloid work you'll want a scale that goes to a tenth of a gram."
"Spouts, as we all know, taste like poison."
--Dave Arnold on Cooking Issues
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Cooking Issues: Dave's Flat Tire (18:36)
Tags:
granita, sorbet, thermometers, DAQ, iSi, hydrocolloids, Dave Arnold, Cooking Issues, blood orange, Harold McGee, slow freezing, ice cream machine, Data Acquisition, pressure cookers, digital scales, fast cook method for eggs, egg whites, circulator,To comment on this episode click here. There are currently Comments
First Aired - 01/11/2011 12:00PM
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The MTA might have been responsible for Dave's lateness this week, but that didn't stop him from plowing through your Cooking Issues. Tune in and learn about cooking with THC, what happens when potatoes turn gray, using ISI infusions to make oil andwhy Dave once loved EZ cheese. Also learn why Dave supports salt and questions those who are convinced we need less of it in our diets. According to Dave, past generations tolerated much more salt with no real problems. Disagree? Let him know! This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.
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Cooking Issues (25:49)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, stoner equipment, cooking with marijuanna, using an immersion circulator, there is not a specific temperature at which thc is extracted, cooking with THC, using a vacuum bag will get you a better and more complete extraction, try using the circulator at 85 degrees Celsius, caller question, scallop potatoes, gray potatoes, heat isn't getting to the potatoes fast enough, layering grattan, try ascorbic acid, pre blanching, modification to a soda stream, making white wine carbonated, you need to put more bubbles into it, alcohol absorbs more Co2, the wine needs to be very cold, get it ice cold, carbonating white wine, pressurizing and venting separately, foaming is not your enemy just account for it, using ISI infusions to make oils, coffee of cacao beans?, isi in conjunction with a water bath?, taleggio cheeze whiz, spray cheese, EZ cheese, potassium chloride mixed with sodium chloride, replacement for salt in brines, magnesium chloride, salt, Kent Kirshenbaum, beaver tail and flapper, salt is seen as an evil additive, data is awful, there is no data showing that we need to curtail our salt intake, before refrigeration we consumer a lot of salt, most of our food was preserved with salt, if we get rid of salt everything will taste dashi, everything in the world shouldn't taste like it's doped up on MSG, the majority of us can have as much salt as we want, somebody call Dave out!, pro salt war path!, AeroPress, the truth wears off, scientific research tends to turn to crap over time,To comment on this episode click here. There are currently Comments
First Aired - 01/04/2011 12:00PM
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On the first episode of Cooking Issues in 2011, Dave & Nastassia are reunited in the studio and there are many issues to be resolved. Dave fields questions about home carbonation, infusing vinegar, essential oils, differences between starches and the music behind the show. Tune in and find out why Dave owes iSi an apology and why curing turkeys will salt might not kill you! This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com.
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Cooking Issues Introduction: Welcome to 2011 (21:38)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, The Barterhouse, whip cream makers, nitrus, ISI, can you infuse vinegar?, every ingredient has different infusion time, pickling, quick pickles, curing turkey with salt, curing ducks outside with salt, also using whole cloves of garlic, preventing bacteria, venison, deer, DIY circulator, boneless venison loin, differences in temperature compared to beef?, truffles stopping egg whites from setting, using pectin x for sweet potatoes, ALWAYS cover your circulator so the liquid does not evaporate,Sweet Potatoes, Tubers & More (9:36)
Tags:
Brooklyn Botanic Garden Series, small guides, you can get them online, Buried Treasures Tasty Tubers of the World, sweet potato, starch, different from regular potatoes and tapioca, tapioca is used for pearls in bubble tea, kettle drum shape, National Starch Corporation, tapioca starch is well known for being bland, taro, giant taro,Home Carbonation Systems & The Music Behind Cooking Issues (23:22)
Tags:
carbonation, iSi Twist and Sparkle carbonation, Co2 cartridges, not always accurately weighed out, for bars who don't want to invest in a carbonation system, for home made seltzer you should go for a soda stream, distillation, home made essential oils, Mandy Aftel, pectins, steam distillation for essential oils, butane extraction, making honey oil out of weed, AeroPress, coffee, problems with stuff spraying out, solubility of volitables, shifting ionic balance with mess with the protein structure, brining, the Cooking Issues music!,To comment on this episode click here. There are currently Comments
