The Speakeasy
LIVE 4:00-4:30pm EST
First Aired - 02/01/2011 12:00PM
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Dave is finally in the studio on time for another exiting round of Cooking Issues. Dave answers calls about everything chocolate chip cookies to Champagne bubbles and explains how to potentially make vegetarian gelatin. Tune in to hear an update on the Marthafuge situation and hear about the star chefs that will be lining up to cook at The Food Museum fundraiser. This episode was sponsored by Fairway Market - like no other market.
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Cooking Issues Introduction: Vegetarian Gelatin & The Perfect Chocolate Chip Cookie (16:50)
Tags:
Dave Arnold, Nastassia Lopez, Cooking Issues, Fairway Market, Heritage Radio Network, kids eating with their hands, turning fruit juice into jello, fish gelatin, you shouldn't need to boil it all, you can probably do it in a smaller amount, fish gelatin usually isn't as strong as regular gelatin, fish gelatin is very variable, beef gelatin, microbial based gelatin, vegetarian gelatin, the perfect chocolate chip cookie, can hydro colloids help?, caller is looking to make soft and chewy cookies, Cracker & Cookie Technology, some people are purists and think you should only use traditional ingredients, products that add viscosity will decrease spread, starch granules, adjust butter sugar ratio, increased flour decreases the spread but increases cakeyness, adjusting oven temperature and temp of the batter before it goes in can help, hydrocolloids probably won't help, next week Dave will be flying out to Florida, North American Food Equipment Manufacturers Show,Champagne, The Marthafuge & Coconut Milk (15:17)
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champagne, you can usually pour it faster with other liquids already in the glass, some liquids have foam forming abilities, Co2 per gram, nucleation sites on glasses, The Science of Champagne, The Marthafuge, Martha Stewart's $300 centrifuge request, DIY temperature control, Dave is the ultimate centrifuge repair man, nut milks, a real quality centrifuge will cost $7500, it will pay for itself, scale cleaning, caller question about coconut milk, home made curries, they keep turning out gelatinous, fresh coconut milk breaks quickly, canned coconut milk takes longer to break,The Food Museum Fundraiser & Presentation Drinks (14:31)
Tags:
venison, The Food Museum, fundraiser will be on March 27th @ Del Posto, tickets are $250, Thomas Waugh, Death & Co, David Chang, country ham, Mark Ladner, Roman cuisine, Cesare Casella, Wiley Dufresne, submit your own themes!, Nils Noren, Carlo Mirarchi, Brooks Headley, Dave has taken on many mistake projects, making a cloudy drink turn clear, Dave doesn't like presentation drinks, gimmick drinks that don't taste great, Dave is doing a presentation trick and is reduced to using blue food coloring,To comment on this episode click here. There are currently Comments
