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Cooking Issues - Episode 8 - All You Can Eat

First Aired - 08/24/2010 12:00PM
Download MP3 (Full Episode)

Hosted By

Cookingissues

Sponsored by

Hearst_logo

This week on Cooking Issues Dave and Nastassia tackle a bevy of questions and add some sage advice on all-you-can-eat restaurants for good measure. Dave helps a new college student sans kitchen (or even a hotplate) by explaining how to smelt metal in her microwave (seriously), and lends a hand to a fledgling food writer. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the coast of California.

Photo: Aunt Ruby German Green Tomato

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Jump to Segment:

Cooking Issues: Pot Roast Sous Vide, Career Advice & Smelly Chicken (15:00)

Tags:

Cooking Issues, Dave Arnold, Nastassia Lopez, email question, how do you cook in a dorm room?, induction burners are totally safe and should be allowed, you might have to convince th RA, Westinghouse Turkey Oven, sous vide cooking, immersion circulator, allows you to heat water to an accurate temperature, you can achieve stunning results in a small amount of space, you don't need to vacuum seal you can use ziplock bags, don't make your own or buy one on Ebay, silicon carbide sharpening stones, put them in the microwave, those blocks will be glowing red hot, they absorb microwaves, you can smelt metal, they become searing stones, caller question on sous vide pot roast, sometimes used circulators aren't the best, grass fed beef, cook for 2 days at 62 degrees, 60 degrees celcius for 48 to 50 hours on a short rib, career question, how can one get a job as a reasearcher?, writing is a good way to start, consultancy work, high tech catering opportunities, heritage chicken that smells sulfuric, is it safe to eat?, the bag is still tight, give it a quick drip rinse in water or some vinegar, don't serve food that makes you nervous to other people, Nastassia was scared to eat the bear that Dave cooked,

Herb Grinders, Aunt Ruby German Green Tomato & Staying Away From Open Bar (15:00)

Tags:

using a weed grinder to grind herbs instead of a mortar and pestle, freezing immulsion based sauce, last week New York Magazine gave Dave the shaft, they wrote up about his favorite tomaro, Aunt Ruby German Green Tomato, now it's completely sold out, the German Stripe was the 2nd best tomato listed, Stokes Farm, different tomato varities taste different based on where they are grown, it all depends on the farmer, heirloom tomatoes, Handbook of Hydrocolloids, very technical book, Dave recommends Hydrocolloids: Practical Guides for the Food Industry, Eagan Press, Dave tries to avoid all you can eat and open bar situations,

More On Ice & Cocktails (15:00)

Tags:

how do you get a date with the hammer?, Dave says don't bother, stay away, how does larger ice affect how long a drink stays cold, it will get more diluted due to surface area, you don't win with smaller ice, when you are stirring a cocktail it takes a long time for the cocktail to get to an equilibrium point, size of ice matters most in stirring, nobody stirs a drink until it reaches its temperature plateau, chilling and dilution are linked, ice cubes from the freezer chills the drink a little bit before it melts, freezer ice cubs get the drink a half a degree colder, check cookingissues.com for a blog post on ice tests, thanks to Hearst Ranch,

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