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First Aired - 11/02/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia return to US soil to tackle more listener queries from the phone and the computer. Learn some surprising secrets to getting velvety, home-ground meat without bone chips. Learn why consumer-level vaccum sealers often can remove more moisture than the professional-quality variety. Learn about the "Narun Barun" pear, which smells and looks like quince. Finally learn why vegetarian marshmallows represent the "holy grail" to some food enthusiasts, and how these marshmallows might one day materialize. This episode was sponsored by 360 Cookware.
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Cooking Issues Introduction: Food Savers, Circulator Offsets, Agar & Marshmallows (16:30)
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Cooking Issues, Dave Arnold, Heritage Radio Network, Nastassia Lopez, vacuum packing, sous vide cooking, Thomas Keller, food savers, home units, they manage to remove moisture, chamber machines are much more useful, always put the offset back to zero on a circulator, Harold McGee lecture series, it sucks to be lactose intolerant, rotary evaporator, parsnips, starch, using agar and marshmallows, CP Kelco,Fresh Tofu & Home Grinded Meats (13:15)
Tags:
fresh tofu, heating ground soy beans, created a mess, The Book of Tofu, recipe for hommade tofu, negari, calcium chloride, magnesium chloride, if you have to eat store bought tofu try frying it, making tofu is much more amazing, next question, grinding your own meat, small bone chips, how can you avoid this?, make sure the cutters stay sharp, if the meat is frozen a little bit it will grind better, trim your meat properly, sanitize your meat grinder,Pectinex Ultra SPL, Live Rotary Evaporator, Narun Barun & Dragon Beards Candy (14:50)
Tags:
blood oranges, no leaking, pectin, clarifying fruit juice, Pectinex Ultra SPL, Don Lee, Gin Sak Sak, rotary evaporator live, ISI infusions, Brodale, pears, the miracle pear, narun barun, nimrod, Dragons Beard Candy, hand pulled cotton candy, cook a mixture of sugar and corn syrup with some vinegar, S. Wallace Edwards & Sons, buy more American country ham, don't cook it!,To comment on this episode click here. There are currently Comments
First Aired - 07/19/2011 12:00PM
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This week Dave is back to Cooking Issues after a 3-week hiatus and Nastasia joins in from the Outer Banks. This episode loaded with question from listerners and answers from Dave from what to do with papaya pectinesterase to how to make the best ice coffee to the best ways to vacuum seal. Learn how to keep your vacuum sealed veggies from floating in water, industrial marshmallow production, and the function of malt in beer making. This episode is sponsored by Whole Foods Market.
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Episode 46 - Dave's Back! (17:28)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Whole Foods Market, eating peacock, cooking peacock, food truck, Jeremiah Bullfrog, Chadzilla Crew, exotic fruits, mangoes, mango treatment, Thai-style mangoes, Egyptian mangoes, Outer Banks, NC, papayas, papaya jello, papain, meat tenderizer, papaya pectinesterase, guava, round cambro vs square cambro, steep-method ice coffee, making ice coffee,Vacuum Sealers and More (20:12)
Tags:
vacuum sealing, gas flush, oxidizing, vacuum sealing powder, oxygen abosrbers, food safe oxygen absorbers, Herve Malivert, French Culinary Institute, dehydrated fruit sheets, fruit leather, isomalt, Dehydrated maltodextrin, marshmallows, make your own pork rinds, powdered sugar, desiccating marshmallows,To comment on this episode click here. There are currently Comments
First Aired - 11/09/2011 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by the "Semitic Swinologist" himself, Jeffrey Yoskowitz. Jeffrey Yoskowitz is a freelance journalist from New York covering food, culture and politics. His work has been published by The New York Times, The Atlantic, The New Republic, The Montreal Gazette and Meatpaper, among other publications. Jeffrey has also focused extensively on the pork taboo in the past five years. In 2011 he launched the story project Pork Memoirs.. Tune in to learn more about pork as it relates to Jewish culture and how the taboo has evolved over the years. This episode was sponsored by Heritage Foods USA.
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Taste Matters: Jeffrey Yoskowitz (16:34)
Tags:
Taste Matters, Mitchell Davis, Heritage Foods USA, Heritage Radio Network, Jeffrey Yoskowitz, Semitic Swinologist, pork, kosher, The Pork Memoirs, bacon, pork products, gelatin marshmallows, pork taboo, Muslims, Jews, Halal, Israel, pork industry, secular Israel,To comment on this episode click here. There are currently Comments
