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First Aired - 08/02/2011 12:00PM
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This weeks episode of Cooking Issues melts down the science behind sugar's decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.
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Episode 48: Sugar Chemistry (18:58)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Atlantic Monthly, sugar melting, sous-vide caramel, does sugar melt, Sucrose, pressure cookers, Sorrel, rotary evaporation, texting for good, pressure cooking, salt and bitterness, taste receptors,Fruit Tattooing and More (24:32)
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vacuum fish, storing fish sous-vide, emergent circulator, monkfish, cooking monkfish, plastic wrapping, vacuum packaging, oxidation, modified-atmosphere packaging, cookies and creaming, creaming butter, fudgemaster general, cold torch, liquid nitrogen, Brymill can, Rite in the Rain, weatherproof fruit labeling, tattoo pen, recreating meat, Organovo, tissue engineering, meat substitute, manatee steak,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2010 12:00PM
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Download MP3 (Full Episode)
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This week on Cooking Issues Dave calls in from Berlin to join Nastassia in-studio. Together they take your calls, take a look at the past week's emails, and discuss making and storing simple syrup, fashioning ice lenses (by hand) to start fires, why your brain needs salt, and cast-iron stick reduction. Finally Dave described some all-too-recent misadventures at the airport in Dusseldorf. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.
Photo: Dave's possible location for this week's episode of Cooking Issues
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Cooking Issues Introduction: LIVE FROM BERLIN! (14:58)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, email question, why are the two most important beverages in Germany - beer and apple juice - use so often in cocktails?, apple juice is usually diluted, dilute your drinks before hand, freeze apple juice into ice cubes, apple juice and whiskey, acid sugar balance, beer cocktails, old school hot beer cocktails, ale and brandy, flamed using a red hot poker, ignites the drink, burned flavors, caller question, sweet grass vodka, brown apple juice doesn't taste like fresh apples because of oxidation, Reeses peanut butter cups are oxidized, characteristic taste,Beer Mousse, Safety and Sous Vide, Cast Iron & Simple Syrup (15:50)
Tags:
beer mousse, gelatin will effect the beer, it will work, Sam Mason, WD-50, egg white meringue, caller question: velvety meat, sous vide cooking and searing, dealing with parasites, monkfish with worms, safety and sous vide, sushi grade fish has been frozen to kill parasites, salt cod, food sticking to cast iron, nothing it bulletproof non stick, Heavy Metal: the Science of Cast Iron Cooking, correct ratio for simple syrup, shelf life of syrup, there is no correct recipe, 1:1 simple syrup will mold over time if left at room temperature,Salt, Clear Ice & What Not to Bring to the Airport (15:49)
Tags:
protein in flours, Harold McGee, salt sensativitiy, salt is 100% necessary to your survival as a human being, there is no life for humans without sodium, salt appetite, Tuscan bread, older generations had much more salt than we did, preserved meats were more heavily salted years ago, we have refrigeration now, clear ice, you can warm it up enough that it can start a fire, crystal ice, difficult to make at home, don't bring a boxcutter or a chemistry set to the airport!,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2011 12:00PM
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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 .
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Cooking Issues: Harold McGee (20:00)
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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)
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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
