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Cooking Issues

Hosted by: Dave Arnold

Produced by: Jack Inslee

Engineered by: Nat Weiner

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Tuesdays at 12:00PM EST

Every Tuesday at noon, Dave Arnold, author of Cooking Issues.com, the French Culinary Institute’s Tech n’Stuff blog, will discuss the new and innovative techniques, equipment, and ingredients. Call in with your own questions to see if Dave and the crew can solve your cooking issues. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? We love that kind of question too. We take all cooking issues seriously.

From time to time special guests – chefs, bartenders, authors, columnists – will join Dave in the studio.

Dave Arnold is the Director of Culinary Technology at the French Culinary Institute. Dave began tinkering with restaurant equipment after earning his MFA from Columbia University’s School of the Arts. He frequently lectures at leading industry conferences including The National Restaurant Show and The International Hotel, Motel and Restaurant Show, The Manhattan Cocktail Classic, and Tales of the Cocktail. Arnold and his work at The FCI have been covered in several publications, including The New York Times, Food & Wine, The Economist and Popular Science; his own hi-tech kitchen was featured in New York Magazine. Arnold has served on think-tanks for companies such as Unilever, offering his insights on the future of cooking. He received a Bachelor in Philosophy from Yale University. He lives in New York City with his wife and two sons.

Recent Episodes

Cooking Issues - Episode 9

Cooking Issues - Episode 8

Cooking Issues - Episode 7 - Jeffrey Steingarten

Previous episodes


Episodes:
Cooking Issues - Episode 9
First Aired - 08/31/2010 12:00PM

This week on Cooking Issues Dave and Nastassia dish out a heaping helping of culinary assistance via the telephone as they field calls from friends and strangers alike. Tune in to hear suggestions for tackling the immense (in choice, not difficulty!) undertaking of cooking Indian cuisine, listen to the science behind and practical solution to keeping basil and other greens bright and fresh when chopping or slicing them, and of course don't miss an opportunity to hear Nastassia's astrological sign. This episode was sponsored by Whole Foods.

Photo: Bakon Vodka

Whole Episode:
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Sponsored by Wfm
Hosted By Davecartoon

Segments:

Cooking Issues: New Infusions, Bacon Liqour, Sugar Free Dessert & Cooking Indian Food at Home (29:54)

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Tags:
Dave Arnold, Cooking Issues, Heritage Radio Network, Whole Foods Market, new infusion technique, whipped cream bottle, infused liquor, does this also work with solids?, infusing solids with flavor, hash browns should not be chewy!, potatoes can be chewy and be good, potato ice cream, dehydration phenomenons, microwaved potato chips, Dave thinks baked potato chips are an abomination, caller question, Bakon Vodka, good uses for it?, bacon infused liquor, fat washing, another caller question, Dave works at the French Culinary Institute, no sugar diet, what desserts have no sugar?, calorie issues, whipped cream isn't bad for you, it's primarily air, eat smaller quantities, sugar free meringues, you can't use honey as a sweetener with chocolate, caller question about ethnic foods, Indian food, shy away from dishes that require a specific piece of a equipment, some need a tandoor oven, sauteing spices, read a few cookbooks, Dave doesn't support being a vegan, Indian food is vegan friendly, Indian food is very regional, www.wholefoodsmarket.com, nitrous, yes, microwaving, honey,

Slicing Mint, Super Cooling & Solid Nitrogen Snow (12:46)

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slicing mint, Harold McGee, The Curious Cook, chapter on pesto, how to keep basil bright, mpemba effect, hot water might freeze first, how can this be true?, super cooling, in order for ice to form it needs a nucleation site, by heating a sample you alter the nucleation sites, it's not possible to freeze an entire block of water solid using super cooling, cool gimmick, if you have liquid nitrogen and a vacuum machine, frosty ice forms on the top of liquid nitrogen, nitrogen ice, solid nitrogen snow,

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Cooking Issues - Episode 8
First Aired - 08/24/2010 12:00PM

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

Whole Episode:
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Hosted By Davecartoon

Segments:

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

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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)

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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)

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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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