Cutting the Curd
LIVE 4:14-4:45pm ET
First Aired - 04/05/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia can't stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues: (21:27)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, salt rising bread, proofing time, Dave is 40!, Dave is now an independent contractor, Dave just made some salt risen bread, Braun Thermomix, fixing the bearings, cured brisket, short rib, blanching, reduce liquid in the bag, raw food, is it possible to brew a raw beer?, mash conversion, Co2 hop extract, lactobacillus, raw food foodies, malting, heirloom corn moonshine, mash breakdown in corn instead of barley, authentic Thai food, Dave Thompson, coriander root,Salt Rising Bread & Email Questions (19:36)
Tags:
salt risen bread does not use yeast, microbiology of salt rising bread, salt inhibits yeast formation, people who used to make it would heat up salt to use as a warm bed, spore forming bacteria, spores!, alternative grains instead of wheat flour, rye, email questions, pork shanks, low temperature, beer cooler sous vide, immersion circulator, safety, whole fish, use brewers calculations for strike temperature, chicken breast sous vide, freezing stock, adding liquid to a steak sous vide, steak in a ziplock bag, butter and garlic,To comment on this episode click here. There are currently Comments
First Aired - 10/04/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cooking Issues Dave Arnold is joined by Chris Young, one of the authors of Modernist Cuisine. But first he takes on your questions on blue fish and ike jime, enzymatic peeling, and how to avoid Botulism when you are doing your own canning. Later Chris and Dave get nerdy on evaporative reduction and the Gastrovac. Also don't miss Chris talking about his ventures with Nathan Myrhvold and the Gates Foundations in sub-Saharan Africa in trying to create a reliable fresh milk supply chain that they call East African Dairy Development. This episode is sponsored by The Modernist Pantry that is giving away a free sample of Pectinex when you listen for the code in this episode!
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Ike Jime & Pressure Canning (18:22)
Tags:
Cooking Issues, Dave Arnold, Nastassia, Chris Young, Modernist Pantry, Star Chefs, Brooklyn, Robertas, Modernist Cuisine, Museum of Food and Drink, Mario Batali, Meat Glue, Pectinex, ike jime, David Chang, fishing, Canning, botulism, sterilizing, pressure canner, spore forming bacteria, :,Gastrovac & Hot Plates (25:46)
Tags:
L train, aging bluefish, gelatin, Wylie Dufresne, thermo irreversible gels, hydrocolloid, flavor release, enzymatic peeling, pectin, cartouche, Star Chefs, evaporative reduction, roto vap, aspirator, chemistry, French top, stir plate, hot plate, induction, Gastrovac,East African Dairy Development (17:17)
Tags:
glider pilot, Modernist Cuisine, milk, sub-Saharan Africa, milk cold chain, shipping in Africa, Gates Foundation, Kenya, sous vide milk, boiling milk, Intellectual Ventures, East African Dairy Development, mosquito laser, lasers, candy, candy color, yolks, blow torch, molecular gastronomy,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Cooking Issues, Dave Arnold is joined via telephone by author and food science expert Harold McGee. Tune in as Dave & Harold tackle some listener questions regarding overcooking grains, country ham storage time, sourdough temperatures and more. This episode was sponsored by Just Food's City Chicken Project 2011 .
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Cooking Issues: Harold McGee (20:00)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Harold McGee, Curious Cook, legumes, grains, over cooking, off flavor, enzymes, beans, masking flavor, sourdough, temperatures, yeast and bacteria, lactic acid, Acetic acid, fermentation, yeast needs oxygen to grow well, adding air,Dave & Harold Tackle Listener Questions (16:18)
Tags:
IACP Conference, Austin, mangoes, The Everglades, mosquitoes, Garlic and Other Alliums, New York Botanical Gardens, raw garlic, custard, buttermilk custard panna cotta, locust bean gum, carrageenan, searing myth, Chicken McNuggets, trans glutaminates, fish, gelling power, sarimi,Country Music & Country Ham (20:46)
Tags:
country music, country ham, American country hams are a little bit soft in the middle, if its been cut into you might get mold, mites, mite cheese, spore, sous vide low temp, storing raw meat under oil, botchulism, freeze dried Peruvian Inca potatoes, chuño blanco, cooking exotic meats, lion meat,To comment on this episode click here. There are currently Comments
