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First Aired - 11/29/2011 12:00PM
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This week on Cooking Issues, Dave answers more of your cooking related questions covering topics such as sous vide crusting techniques, sweet potato fry cooking methods and heat conduction in steak. Find out why Dave thinks chicken hearts are so delicious, why a 10 year old listens to the show and why Nastassia is still against bagpipes at weddings. This episode was sponsored by Modernist Pantry.
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Cooking Issues: Crust & Sweet Potato Fries (24:56)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Harold McGee, brining turkey, oven roasting, bagpipes, turkey skin, crispy skin, vegetarian stuffing, blow torch crisping, torch taste, Modernist Pantry, ensorbate tapioca maltodextrin, crust formation, sous vide, phosphate, sweet potato fries, sweet potato flies, blaching, frying, potato chips, vacuum frying,To comment on this episode click here. There are currently Comments
First Aired - 01/03/2012 12:00PM
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The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave's got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery.
"Rice noodles are great but when you try to pretend it's Italian pasta, it's horrible."
"Pheasants are delicious but very easy to over-cook."
"Slow temperature cooking with cuts of meat that have multiple muscles can be tricky."
--Dave Arnold on Cooking Issues
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Cooking Issues (18:25)
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fruit, ,, , fruit, lulo,, , dragonfruit,, , circulators,, Cooking, Issues, Dave, Arnold, Nastassia, Lopez, Heritage, Radio, Network, Canadian, geese, Solanum, quitoense, passion, low, temperature, duck, breast, whole, wheat, pasta, rice, corn, pork, shoulder, roast, connective, tissues,Italian Markets, Taste Buds & Foam (18:41)
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Italian markets, Di Palo Selects, Heritage Meat Shop, foie gras terrine, teeth brushing, tongue receptors, taste buds, pheasants, PGA, stable foam, modified alginate, hydrocolloids, vegans,Low Temp Cooking Times (15:00)
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potatoes, , potatoes,, , goat, Peru,, low, temperature, cooking, times, Inca, freeze, dried, potato, blight,To comment on this episode click here. There are currently Comments
First Aired - 12/07/2010 12:00PM
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It's official! Dave will be eating raw food for a week after making a public bet last week that nobody could find raw chocolate that doesn't taste horrible. There was some debate as to what could actually be considered raw chocolate, but make no mistake about it - Dave is no welsher. Tune into this week's episode of Cooking Issues to learn why TIC Gums is such a an awesome company and what Thai Red Lime Paste is made out of. This episode was sponsored by our good friends at S. Wallace Edwards & Sons. For more information visit www.surryfarms.com
Raw Cacao
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Cooking Issues Introduction: TIC Gums & Raw Chocolate Challenge (19:21)
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Cooking Issues, Heritage Radio Network, Dave Arnold, Nastassia Lopez, S. Wallace Edwards & Sons, Sam Edwards marbled ham, pigs are from Heritage Foods USA, American ham, Surry Farms, biggest problem in the US is the quality of pork, caller question:, TIC Gums, hydro-colloids, Saladizer®, making simple syrups with oils and fats in them, Gum Guru, raw chocolate challenge!, Dave will be eating only raw foods for a week, Dave hates welshers, is there such a thing as raw cocoa?, why preserve enzymes in food?, nothing against raw food people, 99% of stuff labeled raw chocolate is not in fact raw, Ben Ripple, Big Tree Farms, certified raw products, Dave will be doing extensive raw food research,Maillard reactions & Thai Red Lime Paste (11:07)
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email question, egg whites will brown after a while, Maillard reaction, baking soda, blended herbs break down from enzymatic reactions, adding baking soda to a green vegetable should preserve chlorophyll, Thai red lime paste, used in soup to preserve cell wall of bananas, http://www.shesimmers.com, calcium hydroxide, calcium strengthens pectin,Egg Substitute, Caramels & Dave's Writing Problems (10:59)
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what is an egg substite?, next question, cooking candies, the longer acid cooks it inverts the sugar, caramels, if the only ingredients are sugar and water then the final temperature is strictly a functino of how much water is in there, sugar is only one element that affects texture, Harold McGee, Keys to Good Cooking, if you have good raw food suggestions let Dave know!, Dave has a narrow point of view on everything, Dave is hard to work with when it comes to writing, balance between serving yourself and serving other people, what's the value in writing about the things you eat unless it's instructive?,To comment on this episode click here. There are currently Comments
