GUNWASH
7:30pm - 9:00pm EST
First Aired - 01/24/2012 12:00PM
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Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.
"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."
"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."
--Dave Arnold on Cooking Issues
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Cooking Issues: Dave's Back! (19:38)
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Cooking Issues, Dave Arnold, Booker and Dax, Sweden, Absolut Vodka, Ice Hotel, Toby, Cosmo, Absolut Citron, dog sledding, meatballs, sous-vide, tenderize, qualitative tests on juice, lime juice, honeymoon, Momofuku, Milk Bar, glucose syrup, N Zorbit, simple sugar, di saccharide, glucose starch, dextrose equivalent,To comment on this episode click here. There are currently Comments
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)
Tags:
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)
Tags:
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 - 06/29/2010 12:00PM
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This week, on the premiere episode of Cooking Issues Dave Arnold took caller's queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Don't miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.
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Cooking Issues Introduction: The Show Debuts! (16:11)
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Dave Arnold, Cooking Issues, Heritage Radio Network, The Barterhouse, call in live and ask questions!, wine at lunch, you can't distill legally in the US without a license, Jimmy Fallon Show, rotary evaporator, bitterness doesn't distill, just aroma and flavor, fresh herbs are impossible to re do any other way, Dave's pet peeves:, he hates the world molecular gastronomy, don't use the term!, it's meaningless, new cooking technologies are always being used in restaurants, people assume if you use new technologies for cooking that you are making crazy wacky food, making good foam is a good skill to have but rarely applicable, foams are nothing new, marriage of technique and flavor, centrifuge,French Fries, Dried Ice & Gin (10:47)
Tags:
new techinques in the kitchen, french fries, they are problematic, you want a crispy outside, don't want it to taste greasy, the potato should taste like an actual potato, any idiot can make a donut that taste good when it's hot, the challange is to make fried food that taste good when it's cold, with drying and blanching you get hollow fries, they ended up soaking the fries in an enzyme, dried ice is much easier to store than liquid nitrogen, if you chill a drink with dried ice it will carbonate a little bit, serving chilled drinks at a party, liquid nitrogen's cooling capacity is similar to normal ice, Dave has a lot of gripes with gin and tonics, different gins are good for different purposes, Hendrix, a good gateway gin is Plymouth, dried ice is kind of expensive, it's easy to get cold burns from dry ice, use gloves when handling,Vacuum Sealing, Brisket & Suvee Tenderloin (22:44)
Tags:
induction unit, the most efficient way to cook, uses electricity, it literally heats the pan by using an oscillating magnetic field, our electricity is more expensive than our gas, vacuum packing machine, repackaging meat into usable sizes, www.cookingissues.com, if you're vacuuming to put something in the fridge or freezer you want a heavy vacuum, your product needs to be very cold before you vacuum, if you're using it to cook a hard vacuum will change the texture of the meat when it's cooked, Food Saver guided the way for the consumer public to start thinking of this stuff, circulators, cooking brisket, brisket is a tough cut of meat, treat it like a braise, 24 hour marination, the next caller is live from Thailand!, suvee tenderloin, connective tissue,To comment on this episode click here. There are currently Comments
