After the Jump
LIVE 11 - 11:30am EST
First Aired - 02/28/2012 12:00PM
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The lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry
"The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!"
--Dave Arnold on Cooking Issues
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Cooking Issues: From Moscow to Australia (44:53)
Tags:
meat glue, ammonia, fish, protein bonding, wood grain effect, truffles, truffle infusion, truffle butter, vacuum infusions, sous vide, modified deep fryers, home made cooking equipment, immersion coffee heaters, DIY projects, gas burners, espresso, woks, tandoori, Pacojet, Vitaprep, leg of lamb, buttermilk, yogurt, chicken tikka, water bath, slaughter stress, tenderized, pickling, salt solutions, kimchi, lactic acid bacteria, sauerkraut, cultures, back slop, horse butt, tablet press, Crisco, lard, vegetable shortening, peptic enzymes, fruit juice, rotovap, dry ice, leaking,To comment on this episode click here. There are currently Comments
First Aired - 11/01/2011 12:00PM
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This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you've ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if it's safe, this episode is for you And don't forget, Thanksgiving is coming up so don't forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry.
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Carrageenan, Leg of Lamb, and Molecular Brewing (20:10)
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Cooking Issues, Dave Arnold, Modernist Pantry, Nastassia Lopez, milk stabilizer, carrageenan, synergy, Salt, sugar, molecular gastronomy, black and tan, beer, algae, lava lamps, alginate, osmotic balance, flavor thiefs, cooking lamb, leg of lamb, how to cook a leg of lamb, overcooked meat, whole hog, farce, meat whisperer, Ideas In Food, Alexander Talbot,Nitrates, Ramen, Umami, and Vegan Cheese for All (40:34)
Tags:
cupcakes, Halloween, cake, icing, umami, amino acids, David Chang, food saver, vacuum, refrigeration vacuum, rotovap, low-temperature cooking, glutamate crystals, nitrates, feral hogs, oxygenated hemoglobin, cyanotic, nitrate allergy, Thanksgiving, low temperature veggies, cooking potatoes, mashing potatoes, carmelized, Steingarten, kombu, dashi, apple season, calcium fossilized apple, calcium hydroxide, Star Chefs, Paul Libert, sunchokes, calcium lactate, basic soda, blueberries, novo-shape, Myhrvold, vegan cheese, vegan, aluminum pans, Alzheimer's, opening an oyster, ramen, kansui, extruding noodles, pasta extruder, frying ramen, surfactents, Fantastik, MSDS,To comment on this episode click here. There are currently Comments
First Aired - 08/16/2011 12:00PM
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This week Cooking Issues has an extra-special, extra-long, extra-strength episode for you with the amazing polymath Nathan Myhrvold joining Dave and Nastassia in the studio. Tune in to hear this cooking A-team answer your questions live about liquid nitrogen dewars, flavor chemistry, the best emulsifying equipment as well as egg processing technology and tenderizing meat. This episode is jam packed with tips and tricks from dinner party etiquette to cocktail chemistry so be sure you don't miss it! This amazing episode is sponsored by Fairway Market.
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Episode 50: Modernist Cuisine (27:14)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Nathan Myhrvold, Microsoft, Bill Gates, liquid nitrogen dewar, dewar flask, nitrogen gas, small format dewar, sulfur, flavor chemistry, vanillin, oak, annous onion, rotovap, Modernist Cuisine, bread, pastry book, Ferran Adria, air baguette, modernist chef, reinventing bread, Gastronimic, pastry chef, recipe for steer, pasole, limes, masa harina, learning about food and cooking, confit, confit is a fraud, steamed, sous-vide, blind taste testing,Dinner Party Etiquette and More (22:08)
Tags:
cocktails, xanthan, homogenizers, emulsifiers, blending, polyethelyne, is mixology cooking, cocktail chemistry, modernist mixology, rainbows gins fizz, gum arabic, rotor stator, high pressure homogenizers, vita prep, tongue perception, pickle technology, cooking in copper, cooking with pickles, plastic wrap, heat effect on plastic wrap, chicken gallatine, dinner etiquette, dinner party, family style, buffet style, plated dishes,Eggs, Chardonnay, and more Myhrvold (19:38)
Tags:
marinates, boiling eggs, egg science and technology, pH of eggs, egg processing technology, nitrous infusing honey, baking soda and chardonnay, sorbet machine, wine in a seltzer bottle, dry ice ice cream, iPad version, tenderizing meat, denature protein, high proof liquor in England, Strow rum,To comment on this episode click here. There are currently Comments
