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First Aired - 11/15/2011 12:00PM
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This week on Cooking Issues Dave Arnold vows to have corn nuts make a comeback and to wean you off that terribly bland deli turkey this turkey season. From recounting his science and cooking lectures at Harvard and the 2011 Eater Awards to exotic corn products from Peru this is an episode not to miss. Learn about DIY hacks for apirators, the benefits of super freezers, and Dave's
thesis on making the perfect french fry. This episode is sponsored by The Modernist Pantry.
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Nuts and Bratwurst (13:50)
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Cooking Issues, Nastassia Lopez, Eater Awards, milk soup, Columbian soup, corn nuts, Harvard, Harold McGee, Fishbone, sausage, soy protien, bratwurst, tenderize, circulator, frozen taste, deli turkey, Heritage Foods, Patrick Martins, JB Prince, sauce funnel, Modernist Pantry, indie Jesus,Peruvian Delicacies (16:36)
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unpopped kernel, widows, fried Peruvian corn, Peru, unwashed goat fur, naturally freeze dried potatoes, EIY style, Modernist Cuisine, aspirating nozzle, reductions, roto vap, DIY hacks, distillate, circulator pump, super freeze, turkey, sushi, Del Posto,Tannins and the Atwater System (18:51)
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CLR, persimmon, tannin, tannin reaction, tea, spinners, apples, garlic, Ariel Davis, limes, kombu, Russet potato, starch, French Fries, Nathan Mhyrvold, ultrasonic bath, french fry sizes, salt, salting, searing, turducken, butcher's twine, Wylie Dufresne, Atwater System, vegan, corn oil,To comment on this episode click here. There are currently Comments
First Aired - 11/16/2010 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919
Szechuan peppercorns
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Cooking Issues Introduction: (17:51)
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caller question, Vietnamese egg soda, soda cooks the egg?, how does it foam up so much, sweetened condensed milk, egg yolk doesn't get cooked in this procedure, low temperature cooking, sous vide highly marbleized meat, wagyu beef, marbling, searing before and after, ISI whip cream makers, read more at cookingissues.com, nitrous oxide, pressurizing, quick infusions, raw chocolate, if somebody sends dave a raw chocolate bar that he enjoys he will only eat raw food for a week,Szechuan peppercorns & Immersion Circulators (15:58)
Tags:
Szechuan peppercorns, a little bit of mouth cooling, Szechuan buttons, so strong that it tastes like you put your tongue on a car battery, vinegar soda poured over fig, immersion circulator, safety override, don't go into calibration mode and change the temperature,Xanthan gum, Walnut Liqour & Mummy Dust (15:37)
Tags:
Xanthan gum, don't snort it!, not a good straight substitute for agar, complex sugar, walnut liquor, pungent astringentness, American persimmon, there a few strains of walnut in California with skins that have low tannin levels, try doing the liquor with ISI, clarifying pineapple juice, proteolytic enzymes, is sous vide a fad?, greatest pomalogical reference, ground up mummy's used to be used as medicine, mummy dust, mummy pea,To comment on this episode click here. There are currently Comments
