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This week on Cooking Issues Dave conferred with science-of-food guru Harold McGee, author of The Curious Cook, On Food & Cooking and frequent contributor to a myriad of publications, food-related and otherwise. Together the dynamic duo solved a heap of listener queries ranging between the high and the low tech; the science behind and perceived taste of carbonation was discussed, the process of measuring meat marbling via ultrasound was explored, and the tricky art of keeping herbs fresh was touched upon. Plus that now familiar stand-by of new school cookery, sous vide, was discussed at length. This episode was sponsored by Acme Smoked Fish: a mainstay in New York’s culinary landscape for over 55 years.

Guest Harold McGee

Jump to Segment:
Dave Arnold, Cooking Issues, Heritage Radio Network, cooking ribs in sous vide, low temperature cooking, food is sealed in bag and a water bath keeps temperature accurate, caller is concerned with cooking for 48 hours or more, concerned the ribs wouldn't stay on the bone, Dave says it's ok!, after 24 hours it would have the texture of skirt steak, after another 24 hours it will have the texture of short ribs, another caller asks a question, keeping aromatics, rotary evaporator, low temperature distillation, locking down aromatics, liquid nitrogen, powdering fresh herbs, they go black when the thaw, ruptured tissues when blended, blanch in boiling water and shock to preserve, it's hard to get the fresh off of the plant flavor, sous vide coffee, high duration low temperature, www.cookingissues.com/forums, how is carbonation perceived?, dissolving gasses in liquid, using nitrous as a balancing act, Co2 is sour tasting, sulfur containing gasses will make it taste awful, email question, using ultrasound to check marbling of meat, measuring fat content of the cow, lean muscle meat and fat have different properties for ultra sound, ultra sound is a sound wave faster than you can hear, fat reflects ultra sound in different ways,
Harold McGee, caller question:, would you get more flavor out of your stock if you stir with distilled water?, it will become non distilled water pretty quick when you put something else into it, the difference between a few parts per millions of minerals won't be detectable, kombu, keeping cilantro in top condition, it's tough with fresh herbs because flavor compounds are fugitive and delicate, dry it as much as possible, people store it too tightly, you want bags that allow air to go through them, cut the stems to get a fresh end, whipping cremon glaze, surfaces of oil droplets will be coated by egg proteins, the fat inside the droplet takes a while to get organized again after its been heated, email question, where can she find Salep flour in Turkey?, salep flour, www.anissas.com, Anissa Helou,
we are giving away riblets from Heritage Foods USA!, it takes longer to cook in a water bag than you think!, difference between bath and food temperature is relatively small, have several packages and use the formulas as a guide, sous vide cookery questions, thick cut pork chop cut from shoulder, the fat isn't breaking down in an appealing way in sous vide, low temperature will not render out, try a pre sear on the meat, low temp for insurance purposes, guideline basic temperatures for poultry and game meat, braising temperature: 60 degrees, temperature chart on cookingissues.com, brining meat before roasting, River Cottage Meat Book, two part roasting process, is it better to keep it at one temperature, you can get a good result in a lot of different ways, high temp followed by low temp is pretty standard, if you brine without drying you will end up with a soggy chicken, back to the herbs, Aqueous Ozone, sensitivity to aroma compounds, Scott wants to know how to make a foam to put on top of his dirty martini, tales of the cocktail, distillation with liquid nitrogen,

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