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First Aired - 06/09/2009 06:30PM
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Salt Part II: Erica talks more about how to use salt in vegetable and meat preparations with guest Clayton Lank of Quoddy Mist Sea Salt.
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How We Use Salt in Cooking (8:50)
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salt, salt crucial to survival, Maine salt producing industry, salt: chemical flavor enhancer, elevates other flavors it accompanies, salt has no smell, only ingredient we taste and don't smell, what does salt do to food?, balances acid, diminishes bitterness in flavors, rounds out flavors, gives flavors depth and complexity, animals that eat a lot of salt produce salty meats, when you salt meats for cooking do it seconds before it hits the pan or hours ahead, dry proteins off before sauteing,Brining and Vegetables (12:20)
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brining great for lean proteins, 2 to 1 salt to sugar, corning is the process of salting in a brine, salt penetrates vegetables and softens them, chemically wilts veggies, the word salad comes from the root for salt, fresh salad greens should be salted right before serving, salt wilts greens, salt enhances flavor of tomatoes, salt balances sweetness and acidity of tomatoes, olives rely on salt to become palatable, must be brined to be palatable, when poaching an egg put acid in water and also a pinch of salt, adding salt to beans makes them mealier,Clayton Lank: Salt Industry in Maine (5:19)
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salt industry in Maine, evaporated sea water, flood tables, evaporated down on the tables, fish canning industry spurred salt industry, high demand with salts with provenance, US domestically producing high-quality sea salts, Quoddy Mist Sea Salt, www.quoddymist.com,Sushi and Salt (11:11)
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macarol, sushi grade salmon must be salted or flash frozen, never eat a fresh water fish raw, sushi rice has also been seasoned with salt and sugar and rice vinegar, sushi should be served between room and body temperature and is therefore a hotbed for bacteria, need to use salt to combat bacteria, umami, key component in brain-building proteins, sushi fish has been treated with salt to kill parasites, anisakis,To comment on this episode click here. There are currently Comments
First Aired - 12/21/2010 12:00PM
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On a "holiday" themed episode of Cooking Issues, Dave rides solo as Nastassia is in the comforts of Southern California. Nastassia does join by phone while Dave answers some interesting questions from listeners. Tune in to find out how short ribs are affected when prepared using low temperature cooking techniques, how to make homemade fizzing tables, why hot ice cream never really works out and how to best prepare a Christmas goose. This episode was sponsored by Tekserve & their E-Waste events in January 2011. For more information visit www.tekserve.com/recycling
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Cooking Issues Introduction: Short Ribs - Traditional vs Low Temp (23:46)
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Dave Arnold, Cooking Issues, Heritage Radio Network, Nastassia is in southern California, thermal circulator, low temperature cooking, keeps water temperature accurate, cooking short ribs, which temperature and time should he use?, short rib cook off, 60 degrees Celsius?, low temp short rib will be soft and tender but slice more like a steak, won't rip apart like a regular short rib, traditional short rib vs low temp, braising source reinforced with gelatin, depends on what you are looking for, low temp won't taste as beefy, caller question, he built his own immersion circulator, which proteins benefit most from sous vide?, PID control, thick rib steak, tenerloin, Beef Wellington, rib roast, sliced into steaks, Italian style steak, olive oil, reverse purification of peach, calcium lactate in peach puree, calcium lactate gluconate, sodium alginate bath,Raw Food Prep, Cuisinart Slow Cooking & Homemade Fizzing Tablets (12:50)
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last Cooking Issues of 2010, raw food cooking, can the Cooking Issues team bring some stuff to the table that other raw food people haven't, roto evaporation, low temperature distillations, commercially available enzymes, Transglutaminases, gluing raw proteins together, the raw food week starts the last week of January, Cuisinart slow cooker, too hot for low temperature applications?, con fit, how can you make your own fizzing tablet?, how do you bind powder into a tablet?, put ingredients into a gum paste and let them dry out, texture similar to an altoid, tablet press, use a salt that you like the flavor of, Nastassia hates potassium salts,Hot Ice Cream, Marshmallows & Christmas Goose (17:29)
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lab sales for old rotatory evaporators, Dave has never been to a live lab sale, Dave gets equipment off eBay, restaurant auctions, hot ice cream, Dave has not ever tasted a good hot ice cream, he seriously doubts it can be done, ensorbate tapioca maltodextrin, maltodextrin de19, used for savory ice creams, sugar is not only a textural component in marshmallow its also structural, used isomalt for marshmallow, savory marshmallows, other than deep frying what would you suggest as prep for Christmas goose, goose can get greasy, render out the fat, Peking duck technique,To comment on this episode click here. There are currently Comments
First Aired - 07/27/2010 12:00PM
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This week on Cooking Issues Dave answered an email question regarding arguably the most delectable (and until the discovery of the ghost pepper, the hottest) of all peppers: the habanero. The listener was intent on neutralizing the heat of a habanero without killing the delightful floral aroma or taste, and wanted to do so without the use of a roto-vap. Topics covered this week also included the science of cooling and distilling a cocktail, the benefits of buying restaurant equipment from former drug fronts, and the legal issues involved in cooking and eating game. Plus Dave attempted help a listener cook fluffier farro. This episode was sponsored by Fairway: like no other market.
Photo 1: Habanero Chillies, Photo 2: Beaver, Photo 3: Yak, Photo 4: Farro
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Cooking Issues Introduction: Tales of the Cocktail & Email Questions (15:30)
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Dave Arnold, Cooking Issues, French Culinary Institute, Nastassia Lopez, Heritage Radio Network, Fairway Market, Dave just got back from Tales of the Cocktail, The Science of Stirring, what is the basic science behind stirring a cocktail, shaking style doesn't make that much of a difference nor does ice, ice used at a bar is almost always right at the melting point, ice doesn't have much extra energy in it, the melting of ice does the chilling, there is no dilution without chilling and no chilling without dilution, email question: why do some things taste better the next day?, potatoes can take an off flavor when stored, meats taste wormed over when they are chilled or reheated, fat oxidation, levels of volital compounds can change in the refrigerator, my mom wants to know if she can put a frozen piece of meat into a croc pot, freezing technique, the hallmark of improperly frozen foods is drip loss, will putting your face in front of a microwave hurt you?, the inside of the microwave is all metal, there is a shield over the grate, the holes in the shield are designed to not allow microwaves through, if you put your eyes against that grate you might absorb some microwaves, microwaves are similar to radar technology, yes!,Freezing and Thawing Techniques, Dissecting Habaneros & Moldy Restaurant Equipment Auctions (14:49)
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what can a home cook to do freeze foods and sauces that won't break when you freeze them, liquid nitrogen, you get less drip loss with liquid nitrogen, guar gum can act as a stabalizer, you can make an ice slush with 25% salt, put your foods in a bad and immerse them in a slush, will freeze very quickly, what's a good way to thaw?, it's easier to freeze something quickly than it is to thaw it, ice is a much better heat conductor than water, it takes more energy to heat ice than water, the best way to speed thaw is to put it in a bag and under running water, they have been superseded by ghost peppers, surgical method for removing the heat from the pepper, the roto vap is the best way to do this, you might be able to do regular distillation without a roto vap, simple stove top distillation, turns peppers to mush, do we have any comments on aeropress coffee filtration?, Jeffrey Steingarten, pressurized coffee system, Dave only drinks espresso, he bought a restaurant espresso machine from a restaurant shut down from the drug administration, they held a restaurant auction after all the food had spoiled, habaneros, peelzyne,Weird Meats: Lion, Racoon, Beaver & Yak + A Caller Question on Farro (19:03)
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Dave ordered a bunch of odd meats from a butcher in Chicago, America used to be the game food capital of the world, it used to all be legal to spend, you are not allowed to sell food that you hunt, the birds that you are allowed to kill are highly regulated, migration birds, they get super fat and caught and eaten, rice bird, lion meat, lion tastes a bit like pork chop, bloody mineral aftertaste, whole racoon, doesn't have that much meat on it, beaver tastes delicious, beaver was cooked for two days, woody pulled pork, the flapper is mainly fat and skin, yak was cooked for a whole day, yak was savory and delicious, duck and tuna notes, these are all old animals, caller question, cooking farro, use a pressure cooker, should cook similar to a rye berry, try using excess liquid, Cesare Casella, Cesare cooks it risotto style, Louis DiPaolo, Ortolan, Bob-o-link, bear,To comment on this episode click here. There are currently Comments
