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First Aired - 08/23/2011 12:00PM
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This week on Cooking Issues, Dave Arnold tackles questions on everything from water chesnut to Hydraulic fracturing. Find out why guar prices are on the rise, why low fat batter is never a good idea, and how to smoke tomatoes. Also hear how to rid your syrups of cyanide and learn why Nastasissa hates biscuits. This episode was sponsored by Cain Vineyard & Winery.
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Cooking Issues - Episode 51 - Hacking up a Lung (9:11)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, 69 Colebrooke Row, drinks in London, bartenders choice, water chestnuts, water chestnut flour, dusting fish,Food Movies, Hydraulic fracturing & Biscuits (21:27)
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MoMa, Jiro Dreams of Sushi, Japanese cooking techniques, El Bulli: A day with Ferran Adrià, food porn, videos, live demonstrations, cooking techniques, fracking, Hydraulic fracturing, Catskills, ice cream, guar gum, locust bean gum, low fat batter, low fat products, batter, biscuits, Pat Brown, transglutaminase noodles, meat glue, gelatin, casing molecules,To comment on this episode click here. There are currently Comments
First Aired - 11/16/2010 05:00PM
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Download MP3 (Full Episode)
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This week on Beer Sessions an unprecedented combination of Jimmy, Sam, and Ray had a fascinating discussion with Matthias Trum and Matthias Neidhart of Aecht Schlenkerla about German beer. Don't miss this chance to learn about how beer fits into German culture (perhaps a bit better than in America), how the German Purity Law limits or inspires German brewers, and the 6 generation, 500+ year tradition of Aecht Schlenkerla and "smoked" brewing. This episode was sponsored by Great Brewers.com: a favorite source for beer information and education and one of the internet's most popular beer destinations.
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Beer Sessions Introduction: Matthias Trum of Schlenkerla (14:50)
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Beer Sessions, Jimmy Carbone, Jimmy's No. 43, Ray Deter, d.b.a., Heritage Radio Network, GreatBrewers.com, Good Beer Seal, Samuel Merritt, Civilization of Beer, beer and cheese, alpine cheese and dark ales, Aecht Schlenkerla, event tonight at the Ginger Man, Schlenkerla sausage, smoke style, liquid beer history, stone beer, stone bock, basic lagers for basic drinking, granite bocks, caramelization, beer rocks, B United, Matthias is a 6th generation brewmaster, brewing is a family practice in Germany, Bamberg, Germany, Franconia, brewing heartland, Matthias Trum, Matthias Neidhart,The Reinheitsgebot: The German Purity Law (16:50)
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traditions of beer and food in Germany, beer dinners, artisanal brewing, doesn't exist in Germany, Germany is lacking in the craft beer movement, German purity law, creative ways of creating complex beers, magic potion legend, purity law is a touchy subject for Germans, a matter of national pride, EU tried to ban the law, The Reinheitsgebot, price dumping, people don't value beer anymore, beer as a commodity, Germany is very multi faceted, beer is regarded as nutrition and food in Bavaria, it was important for politicians to keep beer affordable, Schlenkerla Marzen, Aecht Schlenkerla Eiche (Schlenkerla Oak Smoke),Schlenkerla: Walking Like a Drunk Person (16:04)
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Aecht Schlenkerla Eiche (Schlenkerla Oak Smoke), not only a brewery but also a malt house, smoke malt with beechwood fires, malt batch with oak wood, oak wood has a very different aroma, multi faceted smoke, double bock, Franconian are very hard, malty dark and rich beers, water purification, pilsner beers, classic bock beer style, barley wines, Schlenkerla means to walk like a drunk person, brewery and brewery pub are separated, German beer drinkers are very patriotic, go cups, Bamberg malt, malt industry,To comment on this episode click here. There are currently Comments
First Aired - 03/22/2011 12:00PM
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Download MP3 (Full Episode)
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This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave & Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food & Drink
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Cooking Issues: Harold McGee (18:11)
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horseradish, Dave Arnold, Cooking Issues, Heritage Radio Network, Museum of Food & Drink, Harold McGee, rotary evaporator, first time user, maximizing it, habeneros, separating heat from aroma, using a rotary evaporator for earthy aromas, you have to nail the concentration just right or it will taste like dirt, water based distillate, de-oak liquors, don't use automatic distillation, fermented cigar leaves, reduced fat milk and whey in yogurt, heat milk at 180 before you make yogurt, protein denatures, acidic brines, flavor molecules are much bigger than salts, smoking sausage, cherry chipotle pork sausage, cooking sausage, overcooking, don't smoke sausages much over 140, water bath at 140 and then grill to get a crusty outside, temperature control, just because its a sausage doesn't mean you should mistreat it,Sweet Potato Starch, Walnuts & Brining (18:50)
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sweet potato, adding acid to sweet potato puree, film properties, potato starch sheets, starch, limited hydrolysis, spray drying vinegar, more you boil higher the breakdown, where can we get walnuts low in tannins and astringency?, red walnuts, miracle walnuts, walnut varieties, why are almonds from California so low in oil, curing properties of salts, salt curing, brining, preparing pork belly for later cooking, crunchy skin,Harold's Cooking Hiatus & Dave's Mummy Obsession (18:04)
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Nathan Myhrvold, does extended brining denature beef?, brisket, shock in ice bath and then brine, low temperature smoking, high temperature sous vide, 131 brisket, brining denaturing enzymes, brining before cooking not after, brining only works with raw meat, the straightforward way is usually the best, Harold is taking a hiatus, hasn't cooked anything serious in a month, salt tasting panel, Arab medicine, mummies, mummy, medicinal mummies, ground up by the boat load and sold, best mummies were those who died at the prime of their life, mummy was used as a pigment,To comment on this episode click here. There are currently Comments
