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Hosted By
Cooking-issues
Sponsored by
Tekserve-new
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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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,


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