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Cooking Issues - Episode 23 - Holiday Special

First Aired - 12/21/2010 12:00PM
Download MP3 (Full Episode)

Hosted By

Cooking Issues Introduction: Short Ribs - Traditional vs Low Temp (23:46)

Tags:

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)

Tags:

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)

Tags:

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,

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