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Cooking Issues - Episode 30 - Okra & Macaroons

First Aired - 02/15/2011 12:00PM
Download MP3 (Full Episode)

Hosted By

Cooking Issues Introduction: Food And Drink Museum & Tempering Chocolate (19:06)

Tags:

Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, sympathy carnations, Dave's first successful Valentine's day was when he was 20, preserved lemons, indian lime pickles, salt curing citrus, Museum of Food and Drink, fundraiser Sunday March 27th, $250, 5 hour extravaganza, Del Posto, Wiley Dufrense, caveman food, Mark Ladner, ancient Rome, Nils Noran, fad diets, Cesare Casella, shriveled meat, Carlo Mirarchi, New York food circa early 1900s, Brooks Headly, Hebrew food and Italy, Christina Tossi, space food, Audrey Saunders, Thomas Waugh, Pernot Ricard, Damon Boelte, David Chang, http://mofad.eventbrite.com, tempering chocolate in the microwave, type 4 beta prime crystals, The Science of Chocolate,

In Defense of Okra (11:59)

Tags:

caller question, nitrous infusion, what would happen with honey or scented syrup?, cloudy water affect, water and ethanol, heating it up increases solubility, okra, nopales, extracting the slime, commercially used cactus based thickening agents, thickening,

Funky D & Macaroons! (14:36)

Tags:

authentic French macaroons, how to accomplish the flat polished look, try use a finer grade of sugar, deflate your egg whites, if the oven is too hot it will puff up and collapse too fast, leave your oven door ajar, ground almond paste and sugar with egg whites, the word macaroon came from macaroni, coconut was added later, double decker macaroons, fat content in almonds, almond paste, food science, Dave USES science to make food, The Curious Cook, Harold McGee, you need friends in the food world, eat as much as you can, Dave will be starting his own consulting company on March 1st,

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