Cooking Issues

Cooking Issues - Episode 1 - Cooking Issues Debuts

Thu, 01 Jul 2010 15:05:44 -0000

This week, on the premiere episode of Cooking Issues Dave Arnold took caller's queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, how to tenderize tough cuts of meat, and how to cook using an induction unit (electromagnetic waves!). Don't miss this new and exciting addition to the HRN team! This episode was hosted by Barterhouse: purveyors of the finest imported wines from across the world.

Cooking Issues - Episode 2 - Cocktails

Tue, 13 Jul 2010 20:16:04 -0000

This week on Cooking Issues Dave discussed the best way to "pre-batch" cocktails and his scientific research into the difference between stirring and shaking mixed drinks. He also recounted a trip to Maine wherein, with the help of a twenty-pound monster lobster, he attempted to disprove the adage that bigger lobsters taste worse. Plus Dave describes the origins of the most exotic of all exotic meats (lion, badgers, and bears, oh my) and where you can purchase and consume manna from heaven. This episode was sponsored byHearst Ranch: purveyors of grass-fed beef grazing on the beautiful coast of San Simeon, CA.

Cooking Issues - Episode 3 - Harold McGee

Tue, 20 Jul 2010 23:07:48 -0000

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 Yorkâ€™s culinary landscape for over 55 years.

Guest Harold McGee

Cooking Issues - Episode 4 - Peppers!

Tue, 27 Jul 2010 18:05:01 -0000

This week on Cooking Issues Dave answered an email question regarding arguably the most delectable (and until the discovery of the ghost pepper, the hottest) of all peppers: the habanero. The listener was intent on neutralizing the heat of a habanero without killing the delightful floral aroma or taste, and wanted to do so without the use of a roto-vap. Topics covered this week also included the science of cooling and distilling a cocktail, the benefits of buying restaurant equipment from former drug fronts, and the legal issues involved in cooking and eating game. Plus Dave attempted help a listener cook fluffier farro. This episode was sponsored by Fairway: like no other market.

Photo 1: Habanero Chillies, Photo 2: Beaver, Photo 3: Yak, Photo 4: Farro

Cooking Issues - Episode 5 - Dave Wondrich

Mon, 02 Aug 2010 21:16:24 -0000

Cocktail journalist and mixologist Dave Wondrich visits Cooking Issues to enlighten listeners on the current state of the punch bowl, classic Dutch distillation, where to find the best mixed drinks, and what actually makes punch punch. This episode was sponsored by Whole Foods Market.

Photo 1: Dave Wondrich, Photo 2: elegant "punch"

Cooking Issues - Episode 6 - Miracle Fruit, Dutch Ovens & More

Tue, 10 Aug 2010 23:05:48 -0000

This week on Cooking Issues Dave and Nastassia spoke about the scientific wonders of Miracle Fruit, buying a Dutch Oven, cooking pasta as if it were risotto, fixing (and cleaning!) a refrigerated centrifuge from Ebay via a blood bank, plus a fascinating and brief history of the Tichborne Dole. This episode was sponsored by Fairway: like no other market.

Photo 1: Mircale Fruit, Photo 2: The Tichborne Dole

Cooking Issues - Episode 7 - Jeffrey Steingarten

Wed, 08 Sep 2010 21:11:24 -0000

This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG (and the myths that prevent meeting that potential). Callers also wondered what equipment will get you the best juice and smoothie action and whether or not that food on Iron Chef was actually delicious or not. Don't miss this chance to hear an east coast food legend speak among friends about the subject he loves most. This episode was sponsored by Tekserve: your one-stop shop for all things Mac.

Cooking Issues - Episode 8 - All You Can Eat

Tue, 24 Aug 2010 21:52:32 -0000

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

Cooking Issues - Episode 9 - Indian Food

Tue, 31 Aug 2010 23:19:44 -0000

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

Cooking Issues - Episode 10 - Chocolate at Home

Fri, 30 Sep 2011 08:12:49 -0000

This week on Cooking Issues Dave and Nastassia take a caller's query on making chocolate at home, and delve into the world of "chocolate alchemy" with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse.

Photo: Chocolate melanger

Cooking Issues - Episode 11 - Vaporize It!

Tue, 14 Sep 2010 21:08:34 -0000

This week on Cooking Issues Dave and Nastassia spoke on their usual wide breadth of topics, helping chefs from all over the planet cook their food flawlessly. The vaporizer, an instrument most often used for smoking pot, is touched on; some chefs are using vaporizers to distribute food scents for olfactory or theatrical effects. Dave also returns to a previous question regarding microwaves to discuss using silicon carbide as a heating catalyst (some substances just like microwaves better than others). Finally Dave and 'Stassia talk about habanero vodka and its effects on mind, body and spirit. This episode was sponsored by Fairway: like no other market.

Photo 1: Volcano Vaporizer, Photo 2: bricks of Silicon Carbide

Cooking Issues - Episode 12 - Busted eBay Junk

Wed, 22 Sep 2010 14:25:35 -0000

This week on Cooking Issues Dave helps a listener fix a busted eBay purchase, laments America's obsession with white meat versus dark, questions the validity of rubbing cucumbers together to reduce bitterness, works with a caller to combine cola and espresso, suggests replacing tendons with meat glue, and finally discusses the potential to infuse drinks with tobacco. Don't miss another helpful, info-packed episode with HRN's mad scientist duo Dave and Nastassia. This episode was sponsored by Whole Foods Market.

Photo: Tobacco infused whiskey

Cooking Issues - Episode 13 - Climbing the Ladder

Wed, 29 Sep 2010 21:11:31 -0000

This week on Cooking Issues Dave and Nastassia help an aspiring chef in New Zealand who wants to make the big time in the States, and give him some pointers and a plan on getting across the sea and up the ladder. Dave also talks retrofitted C-Vap ovens and laments the great "sous-vide crackdown" of the 90s. The gang also reveal that you can indeed cook decent Osso Bucco in a pressure cooker, shaving off hours of cooking time and keeping your kitchen cool at the same time. This episode was sponsored by Fairway: like no other market.

Photo 1: Cvap Oven, Photo 2: Immersion Circulator

Cooking Issues - Episode 14 - Berlin!

Fri, 30 Sep 2011 23:22:31 -0000

This week on Cooking Issues Dave calls in from Berlin to join Nastassia in-studio. Together they take your calls, take a look at the past week's emails, and discuss making and storing simple syrup, fashioning ice lenses (by hand) to start fires, why your brain needs salt, and cast-iron stick reduction. Finally Dave described some all-too-recent misadventures at the airport in Dusseldorf. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.

Photo: Dave's possible location for this week's episode of Cooking Issues

Cooking Issues - Episode 15 - American Country Ham

Fri, 30 Sep 2011 23:19:31 -0000

On today's Cooking Issues, Dave and Nastassia answer your e-mails and take calls from both sides of the Atlantic. Listen to learn the rich history of American country ham, the magical properties of sodium alginate, how to build your own vacuum pump, and the centrifugal secrets of Dave's Banana Justino. This episode is brought to you by Edwards of Surry, Virginia.

Image: American Country Ham from S. Wallace Edwards & Sons

Cooking Issues - Episode 16 - London!

Tue, 19 Oct 2010 18:16:02 -0000

This week on Cooking Issues Dave and Nastassia call-in from London's Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste "smokey"; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market.

Photo: London Heathrow Airport - Where Dave and Nastassia likely were during the recording of this episode.

Cooking Issues - Episode 17 - Home Ground Meat

Wed, 03 Nov 2010 01:08:44 -0000

This week on Cooking Issues Dave and Nastassia return to US soil to tackle more listener queries from the phone and the computer. Learn some surprising secrets to getting velvety, home-ground meat without bone chips. Learn why consumer-level vaccum sealers often can remove more moisture than the professional-quality variety. Learn about the "Narun Barun" pear, which smells and looks like quince. Finally learn why vegetarian marshmallows represent the "holy grail" to some food enthusiasts, and how these marshmallows might one day materialize. This episode was sponsored by 360 Cookware.

Cooking Issues - Episode 18 - Szechuan Stuff

Wed, 17 Nov 2010 08:02:00 -0000

This week on Cooking Issues Dave and Nastassia attempt to reach out to a community of listeners with cooking issues. This week they talk Szechuan peppercorns versus Szechuan buttons, what to do and NOT to do with Xantham Gum, and how to minimize the tannin-y acrid overtones of some homemade walnut liquor. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919

Szechuan peppercorns

Cooking Issues - Episode 19 - Thanksgiving Episode

Fri, 30 Sep 2011 22:35:53 -0000

This week on Cooking Issues Dave and Nastassia take on a set of Turkey-day related cooking issues. Learn how to make the perfect stuffing as safely as humanly possible, why we shouldn't ignore our rich history of hanging birds before cooking them, and how a physics student used a bar of chocolate and a microwave to measure the speed of light. Plus: someone threatens to cook Dave over a certain racoon-related jpeg. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.

Cooking Issues - Episode 20 - Heritage Turkey & More

Tue, 30 Nov 2010 19:17:41 -0000

Are Dave's classes really worth taking? Are Heritage turkeys really that good? Is it possible to infuse alcohol with Dr. Pepper? These are some of the questions that Dave and Nastassia fielded this week on Cooking Issues. Tune in to hear Dave's hilarious Thanksgiving story involving a smoke filled house, and find out what Twist n Sparkle is good for. This episode was generously sponsored by 360 Cookware. For more information visit www.360cookware.com.

Cooking Issues - Episode 21 - Say No To Welshers!

Tue, 07 Dec 2010 19:41:27 -0000

It's official! Dave will be eating raw food for a week after making a public bet last week that nobody could find raw chocolate that doesn't taste horrible. There was some debate as to what could actually be considered raw chocolate, but make no mistake about it - Dave is no welsher. Tune into this week's episode of Cooking Issues to learn why TIC Gums is such a an awesome company and what Thai Red Lime Paste is made out of. This episode was sponsored by our good friends at S. Wallace Edwards & Sons. For more information visit www.surryfarms.com

Raw Cacao

Cooking Issues - Episode 22 - I Want to Be a Mexican Grandmother!

Tue, 14 Dec 2010 19:49:31 -0000

This week on Cooking Issues, Dave addresses the growing concern over Nastassia's lack of on-air time and Nastassia responds with...well, a little bit more on-air time than usual! Dave finished last week's question on egg substitutes, and also ponders what pigs milk might taste like. He also explores rice cooking techniques, coffee extraction and nixtamalization. Tune in and find out why in the world Dave wants to become a Mexican grandmother one day! This episode was sponsored by Tekserve & The Lower East Side Ecology Center's "E-Waste Events". Find out everything you need to know about recycling your old electronics by clicking here!

An 1836 lithograph of tortilla production in rural Mexico.

Cooking Issues - Episode 23 - Holiday Special

Tue, 21 Dec 2010 20:03:16 -0000

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

Cooking Issues - Episode 24 - Fishes, Fishes, Vodka

Wed, 05 Jan 2011 00:37:03 -0000

On the first episode of Cooking Issues in 2011, Dave & Nastassia are reunited in the studio and there are many issues to be resolved. Dave fields questions about home carbonation, infusing vinegar, essential oils, differences between starches and the music behind the show. Tune in and find out why Dave owes iSi an apology and why curing turkeys will salt might not kill you! This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com.

Cooking Issues - Episode 25 - Pro Salt War Path

Tue, 11 Jan 2011 19:45:35 -0000

The MTA might have been responsible for Dave's lateness this week, but that didn't stop him from plowing through your Cooking Issues. Tune in and learn about cooking with THC, what happens when potatoes turn gray, using ISI infusions to make oil andwhy Dave once loved EZ cheese. Also learn why Dave supports salt and questions those who are convinced we need less of it in our diets. According to Dave, past generations tolerated much more salt with no real problems. Disagree? Let him know! This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.

Cooking Issues - Episode 26 - Through the Slush

Wed, 19 Jan 2011 00:35:24 -0000

Dave successfully fights through the slush to host yet another informative and entertaining episode of Cooking Issues. He discusses the difference between different types of gelatin, previews his 3D food printing segment with CNN, debuts the idea of his food museum, explains why he will have to postpone his week of raw food, and tells a hilarious story involving Martha Stewart and a used rotary evaporator. This episode was sponsored by The Barterhouse. Learn more about their wines at www.thebarterhouse.com

Dave's rotary evaporator on the set of Martha Stewart Living

Cooking Issues - Episode 27 - Not In the Fridge!

Wed, 26 Jan 2011 06:18:16 -0000

Today on Cooking Issues, Dave is on time and has plenty of callers to answer to. Listen as he talks about his opinions on raw milk legislation, sauce making techniques, storing oil and cooking pizza in a home oven. Tune in and walk away knowing more than you did before the show, including why you should never refrigerate your cheese! This episode was sponsored by Tabard Inn / Route 11. For more information visit www.tabardinn.com

Dave's nightmare

Cooking Issues - Episode 28 - Dave is Back!

Wed, 02 Feb 2011 02:27:25 -0000

Dave is finally in the studio on time for another exiting round of Cooking Issues. Dave answers calls about everything chocolate chip cookies to Champagne bubbles and explains how to potentially make vegetarian gelatin. Tune in to hear an update on the Marthafuge situation and hear about the star chefs that will be lining up to cook at The Food Museum fundraiser. This episode was sponsored by Fairway Market - like no other market.

Cooking Issues - Episode 29 - The Perfect Espresso

Wed, 09 Feb 2011 04:35:01 -0000

What happens when Nastassia "The Hammer" Lopez is not in studio with Dave? He gets a chance to go on (and on) about espresso techniques and what makes lever machines different (and better) than pump machines. Dave also answers many of your submitted questions including solving issues such as sous vide duck confit, brisket cooking techniques and fried chicken recipes. Tune in for some closure on last week's chocolate chip cookie question and learn why Dave sometimes questions the claims of food companies (even if they are sponsors of HRN). This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com

Cooking Issues - Episode 30 - Okra & Macaroons

Wed, 16 Feb 2011 01:51:13 -0000

You've got issues - Dave's got answers. Tune into the latest episode of Cooking Issues for help with topics such as tempering chocolate and cooking authentic French macaroons at home. Learn more about okra, nopales and almond paste and also hear Dave get stumped on air for the very first time! Also tune in to hear a heartbreaking Valentine's Day rejection story. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.

Cooking Issues - Episode 31 - Torch It!!!

Tue, 01 Mar 2011 19:12:29 -0000

This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Dave's experience "fluffing" up the Food Network stars and talking to kids about liquid nitrogen. Find out which carbonation/infusion technique is for you and learn about lilikoi, control loops and ultra sonic french fries. Got an idea for Dave's new break song? Send it to us! This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.

Cooking Issues - Episode 32 - Change the Music

Tue, 08 Mar 2011 21:10:22 -0000

The music may have changed, but the show is just the same! Tune into another information packed episode of Cooking Issues, as Dave answers a wide variety of questions this week. Learn why lye is much more dangerous than you think, how to get rid of red stains on your vacuum sealed chicken and why milk blanching might be unnecessary. This episode was sponsored by Cain Vineyard & Winery. For more information visit www.CainFive.com.

Hall & Oats, the new Cooking Issues music this week

Cooking Issues - Episode 33 - Harold McGee

Wed, 23 Mar 2011 04:10:17 -0000

This week on Cooking Issues, Dave welcomes friend of the show Harold McGee back to the program. Dave & Harold answer email questions from listeners about everything from earthy aromas to miracle walnuts. Tune in to learn why you should always brine BEFORE cooking, how to properly smoke sausage, why mummies were once thought to be medicinal, how proteins denature and much much more on Cooking Issues. This episode was sponsored by The Museum of Food & Drink

Cooking Issues - Episode 34 - Stand Up!

Wed, 30 Mar 2011 00:55:26 -0000

Cooking Issues is back to it's normal time slot and Sly & The Family Stone replace Hall & Oats as the break music! Tune in as Dave & Nastassia manage to shake their MoFaD event hangover to answer some interesting questions from listeners. Find out more about salt risen bread the correct way to make zampone and if tomato skins are digestible. This episode was sponsored by Hearst Ranch - the nations largest single-source supplier of grass-fed and grass finished beef. For more information visit www.HearstRanch.com

Cooking Issues - Episode 35 - SPORE SPORE SPORE

Tue, 05 Apr 2011 18:50:46 -0000

This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia can't stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com

Cooking Issues - Episode 36 - Eat Canadian Geese!

Tue, 12 Apr 2011 22:23:35 -0000

This week on Cooking Issues, Dave and Nastassia tackle questions about everything from mutations breeding to Canadian geese. Tune in to learn why GMO's may not be so bad after all, and how to approach smoking at home. Find out the slight differences between chicken and duck egg yolk, how to mold starches and make tables. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com.

Cooking Issues - Episode 37 - Cinnamon, Guar Gum, Etc.

Fri, 30 Sep 2011 07:51:31 -0000

This week on Cooking Issues, Dave has his hands full with listener questions and manages to get through them all. Tune in to hear more about cinnamon, guar gum, meat glue, seaweed and much much more. Find out how ice can assist in the baking process and why Dave finally buckled down and bought an Aeropress. Sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com

Cooking Issues - Episode 38 - Bacon Carbonara?

Tue, 26 Apr 2011 19:21:33 -0000

Cooking Issues - Episode 39 - Brooks Headley

Tue, 03 May 2011 22:42:39 -0000

This week on Cooking Issues, Dave and Nastassia are joined by Brooks Headley, the Executive Pastry Chef at Del Posto. Brooks gives some advice to those are want to become a chef and tries to solve the issue of cracked cheesecake. Tune in for an update on the Marthafuge, find out what a semi-changa is and learn why Nastassia can't stand the foods she ate growing up. This episode was sponsored by Whole Foods Market.

Cooking Issues - Episode 40 - Cuffs and Buttons

Tue, 10 May 2011 18:06:13 -0000

This week on Cooking Issues, Dave is joined by Chad Solomon and Christy Pope of Cuffs and Buttons. Tune in to hear some tips from the cocktail experts themselves on everything from phosphoric acid to aromatic drinks. Dave also answers listeners questions on topics such as cellulose, BBQ & used restaurant equipment. This episode was sponsored by Heritage Foods USA.

Cooking Issues - Episode 41 - Vodka Sauce & Non Alcoholic Cocktails

Wed, 18 May 2011 00:57:44 -0000

This week on Cooking Issues, Dave & Nastassia answer a mailbag full of questions ranging from the purpose of vodka in vodka sauce to advice regarding non-alcoholic cocktails. Tune in to learn more about gelling properties, molds, starches and more - and find out why Nastassia has 8 cavities! This episode was sponsored by Cain Vineyard & Winery

Photo: the probable cause of Nastassia's cavities

Cooking Issues - Episode 42 - Raw Vegan Diet

Tue, 31 May 2011 17:55:25 -0000

This week on Cooking Issues, Dave tries out a raw vegan diet and discusses the hardships and limitations involved. He then answers questions about meat, popcorn, and salumi followed by a passionate take on how pretzels should always be. This week's episode is sponsored by Fairway Market, like no other market.

Cooking Issues - Episode 43 - Harold McGee

Wed, 08 Jun 2011 01:33:48 -0000

This week on Cooking Issues, Dave Arnold is joined via telephone by author and food science expert Harold McGee. Tune in as Dave & Harold tackle some listener questions regarding overcooking grains, country ham storage time, sourdough temperatures and more. This episode was sponsored by Just Food's City Chicken Project 2011 .

Cooking Issues - Episode 44 - Curing and Iki Jime

Tue, 14 Jun 2011 17:13:52 -0000

This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market.

Cooking Issues - Episode 45 - Pie

Tue, 28 Jun 2011 17:01:02 -0000

This week on Cooking Issues, Dave is alone in the studio as Nastassia joins him on the phone from Rhode Island. Tune in to hear all about fat melting and pie crusts, why pretzel sticks are not as good as pretzel knots and how to balance flavor. Also learn some great techniques for pit roasting pig this BBQ season. This episode was sponsored by Fairway Market.

Cooking Issues - Episode 46 - Dave's Back!

Tue, 19 Jul 2011 17:22:57 -0000

This week Dave is back to Cooking Issues after a 3-week hiatus and Nastasia joins in from the Outer Banks. This episode loaded with question from listerners and answers from Dave from what to do with papaya pectinesterase to how to make the best ice coffee to the best ways to vacuum seal. Learn how to keep your vacuum sealed veggies from floating in water, industrial marshmallow production, and the function of malt in beer making. This episode is sponsored by Whole Foods Market.

Cooking Issues - Episode 47 - Food Chemistry and Color

Tue, 26 Jul 2011 17:07:38 -0000

This week on Cooking Issues Dave tackles your questions from last week show. Learn about cultured-meat technology and how it relates to veganism and gelatin as well as finding creative ways to change the color of your food. Later on find out what exactly the Ouzo effect is and what causes it. Love popcorn? Dave shares tips on the best way to get those kernels popping. This episode is sponsored by The Barterhouse.

Cooking Issues - Episode 48 - Sugar, Manatees, and Meat

Fri, 30 Sep 2011 07:16:21 -0000

This weeks episode of Cooking Issues melts down the science behind sugar's decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.

Cooking Issues - Episode 49 - Meat, MSG, and Mayan Spinach

Tue, 09 Aug 2011 17:28:19 -0000

Ever wonder where the greatest collection of pears and berries are in the United States? Which plant will kill you via cyanide poisoning uncooked but is one of the most nutritious when cooked? Dave takes on these questions as well as yours from last week in this episode of Cooking Issues. Confused about sous-vide and cooking times and temperatures? Do you blackout on MSG? Wanna make your own bubblegum??? Then this is the episode for you! This episode is sponsored by Fairway Market.

Cooking Issues - Episode 50 - Nathan Myhrvold

Tue, 16 Aug 2011 18:36:52 -0000

This week Cooking Issues has an extra-special, extra-long, extra-strength episode for you with the amazing polymath Nathan Myhrvold joining Dave and Nastassia in the studio. Tune in to hear this cooking A-team answer your questions live about liquid nitrogen dewars, flavor chemistry, the best emulsifying equipment as well as egg processing technology and tenderizing meat. This episode is jam packed with tips and tricks from dinner party etiquette to cocktail chemistry so be sure you don't miss it! This amazing episode is sponsored by Fairway Market.

Cooking Issues - Episode 51 - Who Doesn't Like Biscuits?!?!

Tue, 23 Aug 2011 20:27:51 -0000

This week on Cooking Issues, Dave Arnold tackles questions on everything from water chesnut to Hydraulic fracturing. Find out why guar prices are on the rise, why low fat batter is never a good idea, and how to smoke tomatoes. Also hear how to rid your syrups of cyanide and learn why Nastasissa hates biscuits. This episode was sponsored by Cain Vineyard & Winery.

Cooking Issues - Episode 52 - Live from Bogota, It's Cooking Issues!

Sat, 29 Oct 2011 04:33:52 -0000

Cooking Issues goes from Brooklyn to Bogota as Dave does a call in show from Columbia. Learn about the exotic fruits of the country like the lulo as well as what the are some of the best juicers for vegetables and juicers. Ever consider putting an espresso bar in your home? How to get super-strength gelatin? How to make black garlic? You better tune into this episode for all this and more. This episode is sponsored by the NOFA-NY Locavore Challenge.

Cooking Issues - Episode 53 - Meat Glue & The Modernist Pantry

Tue, 13 Sep 2011 17:22:46 -0000

Today marks a special celebration for Cooking Issues, the 53rd episode! Nastassia and Dave celebrate with some Barterhouse rose. This week they handle your questions from practical jokes with meat glue to pressure cooking stocks such as kombu to DIY ramen noodles. This special episode is brought to you by a special sponsor, The Modernist Pantry so don't forget to tune in to find out how you can get a free sample of Meat Glue (Tranglutaminase)!

Cooking Issues - Episode 54 - WWJE

Tue, 20 Sep 2011 20:29:06 -0000

This week on Cooking Issues Dave turns up the heat on induction burners--find out why you should get rid of that electric range and get an induction burner installed today. Ever wonder what Jesus would have actually eaten back in the dayin ancient Sumeria? Dave gives you a sneak peak of his No Reservations with Anthony Bourdain where they talk about just that. This episode is sponsored by The Modernist Pantry, who havw extended their offer of a free sample of their amazing Meat Glue if you tune into this week's episode and listen for the redeeming code, only on Cooking Issues!

Cooking Issues - Episode 55 - Jerry Lee, Confit & More

Tue, 27 Sep 2011 17:27:20 -0000

This week on Cooking Issues Dave and Nastassia are gearing up for the launch of the Museum of Food and Drink and things get a little raunchy. Between riffing on Jerry Lee Lewis and Nastassia Dave takes call and emails on topics from vegetable stock for soups and bacon-infused spirits to revisiting the subjects of confit and vacuum sealing. If you want to learn about the safety of plastic wrap products, how to make cheese melt perfectly, or get you're own free sample of Meat Glue tune into Cooking Issues ! This episode is sponsored by The Modernist Pantry.

Cooking Issues - Episode 56 - Chris Young

Tue, 04 Oct 2011 19:14:29 -0000

This week on Cooking Issues Dave Arnold is joined by Chris Young, one of the authors of Modernist Cuisine. But first he takes on your questions on blue fish and ike jime, enzymatic peeling, and how to avoid Botulism when you are doing your own canning. Later Chris and Dave get nerdy on evaporative reduction and the Gastrovac. Also don't miss Chris talking about his ventures with Nathan Myrhvold and the Gates Foundations in sub-Saharan Africa in trying to create a reliable fresh milk supply chain that they call East African Dairy Development. This episode is sponsored by The Modernist Pantry that is giving away a free sample of Pectinex when you listen for the code in this episode!

Cooking Issues - Episode 57 - Bread, Brains, and Gum

Tue, 11 Oct 2011 22:14:10 -0000

This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own Roberta's is perfect for kids!). Tune in to learn how to make Dave's special Neapolitan pizza recipe as well as Jim Lahey's no-knead, no stress bread and how to cook a whole goat head!
This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of Cooking Issues.

Cooking Issues - Episodes 58 - Bread Infusion, Meat Safety, and More

Tue, 18 Oct 2011 17:22:06 -0000

This week on Cooking Issues Dave Arnold takes your temperature, or more specifically the temperature of your meat to make sure you cooking safely and healthily. After that cool down with a drink, how about a bagel cocktail? Dave goes into the world of bread-infused liquids from pumpernickel raisin scotch to cornbread infused ice cream. Tune in for updates on bluefish filleting, the steps to get the crispiest pickles, humane slaughtering, and find out what the heck a Geoduck is. This episode is sponsored by Modernist Pantry.

Cooking Issues - Episode 59 - Halloween Episode!

Tue, 25 Oct 2011 17:22:45 -0000

Dave, Nastassia & Jack are all alone at an abandoned Roberta's for a spooky edition of Cooking Issues. Tune in to hear how venison can be turned to country ham, how immersion circulators can be used at home, what to do with your pumpkin guts and seeds and how to cook geo duck. Also find out what a "vegan face" is and hear why Nastassia has no faith in reader submitted stories for the Cooking Issues blog. This episode was sponsored by Modernist Pantry.

Cooking Issues - Episode 60 - Alexander Talbot

Tue, 01 Nov 2011 19:12:22 -0000

This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you've ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if it's safe, this episode is for you And don't forget, Thanksgiving is coming up so don't forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry.

Cooking Issues - Episode 61 - Off the Hook!

Tue, 08 Nov 2011 18:58:12 -0000

The Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry & lemons have in common? They are all part of an information-packed episode of the best call-in food radio show on the planet! Today's episode was sponsored by Modernist Pantry.

Cooking Issues - Episode 62 - Corn Nut Comeback

Tue, 15 Nov 2011 18:37:39 -0000

This week on Cooking Issues Dave Arnold vows to have corn nuts make a comeback and to wean you off that terribly bland deli turkey this turkey season. From recounting his science and cooking lectures at Harvard and the 2011 Eater Awards to exotic corn products from Peru this is an episode not to miss. Learn about DIY hacks for apirators, the benefits of super freezers, and Dave's thesis on making the perfect french fry. This episode is sponsored by The Modernist Pantry.

Cooking Issues - Episode 63 - Nirvana & Bagpipes

Tue, 22 Nov 2011 20:19:22 -0000

This week Dave gets his holiday travel frustrations out with some Nirvana and bagpipes while answering your questions about how to keep your coffee fresh (read: don't put it in the freezer!) and the rating system for pungency (think pyruvate scale). Learn why beef tenderloin is oft considered the cosmo of the meat world but excellent for beef wellington, how to make your own DIY emulsifiers, as well as the art of plating and presenting dishes in your own home. This episode is sponsored by The Modernist Pantry.

Cooking Issues - Episode 64 - No Cursing!

Tue, 29 Nov 2011 18:26:35 -0000

This week on Cooking Issues, Dave answers more of your cooking related questions covering topics such as sous vide crusting techniques, sweet potato fry cooking methods and heat conduction in steak. Find out why Dave thinks chicken hearts are so delicious, why a 10 year old listens to the show and why Nastassia is still against bagpipes at weddings. This episode was sponsored by Modernist Pantry.

Cooking Issues - Episode 65 - Pecans, Vodka, Brining & More

Wed, 07 Dec 2011 01:11:01 -0000

This week on Cooking Issues, Dave attempts to sort through a full mailbox of caller and listener questions ranging from dry mouth issues with pecans, brining techniques, filet of cod and corn syrup. Tune in to learn more about vodka and distillation, "brown sauce" and "estrogenic" issues with plastics. This episode was sponsored by Modernist Pantry.

Cooking Issues - Episode 66 - Deep Fry

Tue, 13 Dec 2011 18:30:42 -0000

This week on Cooking Issues, Dave continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear him answer listener questions on duck liver, pumpkin flan & more! Cooking Issues is brought to you by Modernist Pantry.

"I deep fry EVERYTHING at home" - Dave Arnold on Cooking Issues

Cooking Issues - Episode 67 - Flat Tire Holiday Show

Tue, 20 Dec 2011 22:43:36 -0000

Dave's bike broke down, so this week's holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food. Hear some tips for getting through customs with food and find out why butternut squash is problematic for some people. This episode was sponsored by Modernist Pantry.

"I've never owned a thermometer that made me super happy."
"If you're going to do hydro colloid work you'll want a scale that goes to a tenth of a gram."
"Spouts, as we all know, taste like poison."

--Dave Arnold on Cooking Issues

Cooking Issues - Episode 68 - Say No To Whole Wheat Pasta

Wed, 04 Jan 2012 19:38:51 -0000

The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave's got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery.

"Rice noodles are great but when you try to pretend it's Italian pasta, it's horrible."

"Pheasants are delicious but very easy to over-cook."

"Slow temperature cooking with cuts of meat that have multiple muscles can be tricky."

--Dave Arnold on Cooking Issues

Cooking Issues - Episode 69 - Fried Meatballs, Fish and More

Wed, 08 Feb 2012 18:03:10 -0000

Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry.

"When you're cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart."

"I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness."

--Dave Arnold on Cooking Issues

Cooking Issues - Episode 70 - Get To Know Your Knife

Tue, 31 Jan 2012 19:27:12 -0000

This week on Cooking Issues Dave gets on point in teaching you how to sharpen your fine kitchen knives from all over the world-- from Japan to the West. Did you know that Japanese knives are traditionally only right-handed? Later on, all your questions about dry aging fish and poultry, venison sausage, and the usefulness of spherical ice cubes are answered. Learn all about how war made food evolve, Dave's new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is sponsored by The Modernist Pantry.

"Fish is best when fish is best, not necessarily when it's the freshest."

--Dave Arnold on Cooking Issues

Cooking Issues - Episode 71 - Spheres & Circulators

Tue, 07 Feb 2012 20:52:12 -0000

This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry.

"The problem with Ultra-Tex is that because it's been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if you'd add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex."
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 72 - Valentine's Day

Tue, 14 Feb 2012 23:57:39 -0000

This week on Cooking Issues Dave and Nastassia get out their Valentine's Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry.

"An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive."

"[On cooking with Celiac's disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten."

"When you need hardcore gluten is in a bread, in a cake you don't need a lot of it. . in a cookie or a cake you can focus on the texture and structure"

"Don't store anything in your oven, people! It puts you in this mindset that you aren't going to use it."

"The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you don't have to touch anything. And don't skimp on your sink size!"

--Dave Arnold on Cooking Issues

Cooking Issues - Episode 73 - Makin' Mozzarella

Tue, 21 Feb 2012 17:54:29 -0000

This week Cooking Issues starts a little early and takes on all your chocolate making questions from how to get the best crystals from your cocoa butter to using immersion circulators. From chocolate Dave's focuses his advice to centrifuges and how you can keep yours clean as well as advising a caller about the benefits of getting a good commercial fryer, even for your household. Then, have you ever wanted to make the perfect homemade mozzarella but it's not coming out right? Tune in as Dave tells you how getting your pH and starter cultures right is essential! This episode is sponsored by Modernist Pantry.

"The key thing with mozzarella curd is that the pH needs to be just right or it won't have the proper texture."

--Dave Arnold on Cooking Issues

Cooking Issues - Episode 74 - From Moscow to Australia

Tue, 28 Feb 2012 20:56:14 -0000

The lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry

"The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!"
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 75 - Low Temperature & Hot Pockets

Tue, 06 Mar 2012 18:14:52 -0000

This week on Cooking Issues, Dave Arnold and Nastassia Lopez take on listener questions of all sorts - from low-temperature cooking, to building a homemade circulator, to knife sharpening. What types of pumps are suitable for a good circulator? What is the best way to soak a liver? And what do Hot Pockets have to do with this week's Cooking Issues? Tune in to find out! This episode was sponsored by Modernist Pantry

"Here's the deal: most of the cooking techniques for offal are made to get rid of residual blood, or to get rid of the off-flavors because they tend to have a lot of bacteria and a lot of fat...If you soak in milk, it's water and fat, so it would draw out off-flavors." -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 76 - Tony Conigliaro

Tue, 13 Mar 2012 17:51:04 -0000

This week on Cooking Issues, Dave Arnold is joined in the studio by cocktail and drink expert Tony Conigliaro of the Drink Factory Lab, 69 Colebrooke Row & The Zetter Townhouse. Tune in as they answer questions about everything from binary reactions of taste combinations in cocktails to low temperature heart cooking and even gizzard pickling! As usual, Cooking Issues is the only place in the world you can get the inside track on all the tech and cooking questions that nobody else will answer. Learn more about tenderizing meat, irradiated food and bottle strength carbonation! This program is brought to you by our friends at Modernist Pantry..

"I love heart. I haven't done much low temperature cooking with heart, but grilling it quickly is my favorite way to prepare heart. There's nothing quite like a grilled chicken heart. If I could just grill chickens that only had hearts and skin, I'd do it."
"When you irradiate food, there's no residual radiation left in the food. One of the issues is textual degradation over time with the food. It's the same problem you have with high pressure sterilization."
"If you taste a drink flat that you want carbonated, it should taste a little weak and low in acid."
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 77 - Juniper, Steaks, and Vegan Bakes

Tue, 20 Mar 2012 19:33:04 -0000

This week on Cooking Issues, Dave Arnold and Nastassia Lopez field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia's NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more!

"Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds...as you cook these things for a long time, various things happen - they get stinky, they got old, you get lipid oxidation, and then they turn brown." -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 78 - Maxime Bilet

Tue, 03 Apr 2012 17:45:53 -0000

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime's ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry.

"In terms of timing, and people being open to the merging of arts and science- it's a beautiful thing. It's something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it's such a clean, beautiful relationship. It was prime for that, and people are responding; it's a testament to the progress of looking at the different roles of food." -- Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking

Cooking Issues - Episode 79 - Brooks Headley Returns

Tue, 10 Apr 2012 17:14:01 -0000

Are flavor pairings real? Are there shared compounds and volatiles in successful food pairings? What the hell does Crystal Light have to do with Brooks Headley's cooking career? Find out the answers to all these questions on an entertaining and informative episode of Cooking Issues with Dave Arnold. Learn more about the science of flavor and why Dave thinks there are no invalid sources of inspiration when it comes to food. This program was sponsored by Modernist Pantry.

"In the end, anything that helps you make better food is a good idea."--Dave Arnold on Cooking Issues

Cooking Issues - Episode 80 - Flavor Pairings & More

Tue, 17 Apr 2012 18:30:00 -0000

This week on Cooking Issues, Dave Arnold answers questions about everything from refractometers to pressure cooked caviar. Find out why he might be making high-end Vodka Red Bull's for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds & Molecules and why he thinks its bunk. This program was sponsored by Barterhouse.

"Commercial fry oil is much better than what we buy in the supermarket cause it lasts a boat load longer and is a lot cleaner."
---Dave Arnold on Cooking Issues

Cooking Issues - Episode 81 - Back from Berlin

Tue, 01 May 2012 22:17:54 -0000

Dave Arnold is back from Germany and ready to solve your cooking issues! Tune in as he explains how myoglobin is responsible for the color of meat and why salting wild game before low temp cooking might not be the best idea. Get some tips on making craft soda and hear what Dave thinks about alcohol and digestion. Also find out what's going on with the foie gras ban in California and why Dave could live without the fattened liver. This program was sponsored by Modernist Pantry

"The color of meat is due in large part to the state of myoglobin as it's cooking."
"The problem with reverse osmosis is that it takes out almost everything and coffee needs some minerals in it."
"I like foie gras fine, but I could live without it. Although, I don't think it's necessarily inhumane because their livers are 'diseased.' "
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 82 - Puffing Guns and Orange Shirts

Tue, 08 May 2012 18:18:08 -0000

This week on Cooking Issues, Dave Arnold is all over the place and breaks down his thoughts on carbonation, DIY circulators, popcorn machines and more. Find out more about meat slicers, food dehydrators cereal puffing and vacuum sealers as he answers your cooking questions yet again. Non-cooking related "Issues" this week include the age-appropriateness of Jurrasic Park, The Beastie Boys and Dave's loud orange shirt. This program was sponsored by Fairway Market.

"If you're going to carbonate a negroni, you must shake it!!!"
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 83 - A Nasty Leak

Tue, 15 May 2012 19:52:40 -0000

Cooking Issues keeps on rolling as Dave Arnold tackles a wide variety of listener questions. Tune in and hear tips on everything from rice cooking, ice baths, low temp cooking, carbonation and ultra sonic homogenizers. Hear Dave's thoughts about why quart containers are so awesome and why gin & grape soda might actually mix well! This episode was sponsored by White Oak Pastures.

"The mold [in yeast/mold balls] saccrifies the rice- takes the rice starch and converts it to sugar to make it sweet, and the yeast ferments the sugar and turns it to alcohol. If you only do it for a couple of days, the mold makes this sweet rice drink that is super rice-y and super awesome." -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 84 - Nastassia Hates Coffee

Tue, 22 May 2012 17:13:03 -0000

This week on Cooking Issues, Dave takes issue with Nastassia's distaste for coffee and, to a lesser extent, hipsters as she heads off to Seattle after the show. He takes listener calls on Memorial Day BBQ advice, pressure cooker recipes, and tips for beet terrine. Find out what Charlie Trotter's is like in it's final months as a restaurant and find out why home curing ham isn't always the best move. This program was sponsored by S. Wallace Edwards & Sons.

"A great thing to make with pressure cookers is stocks and soups. Something to remember is that pressure cooking drastically mutes flavors like onions. The trick with pressure cookers is to use a minimal amount of liquid."
"Please don't mess with your microwaves. That said, I've done it plenty of times."
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 85 - Back From Japan!

Wed, 13 Jun 2012 14:23:12 -0000

Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave's mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave's pretzel rules. This program was sponsored by The International Culinary Center.

"If you add fat to your pretzels, I have a problem with you and your pretzels. It's an abomination, it turns into a cracker - it's terrible. Also, if it's not twisted it's not a pretezel, it's a pretzeloid. The best pretzels I've ever had in my life are from Martins Brothers - you can get them by mail order."
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 86 - Frothy Lulo

Tue, 19 Jun 2012 17:30:41 -0000

Dave Arnold breaks his personal record as he zooms on his bicycle to Roberta's for this week's Cooking Issues! This week, Dave gives away some pork chops from the Heritage Meat Shop to listeners who answered this question, "What Colombian fruit naturally creates a frothy head and can be used as an egg white substitute in cocktails?" The answer- lulo! Later on, Dave finally answers some questions about processed cheese and cheese consistency. Also Dave talks about some problems with mushy meat at low temperatures, as well as whether or not to cook a suckling pig using sous vide. Don't let your pork skin get too dehydrated! Other topics include low-and-slow cooking of a Boston Butt, as well as some more questions about cocktails. This program has been brought to you by Hearst Ranch.

"Not every muscle in a hog wants to cook the same way...a suckling pig is a little bit different because it doesn't require as much cooking time as a whole hog because it doesn't require as much time to break down." --Dave Arnold on Cooking Issues

Cooking Issues - Episode 87 - Banned Bubbles

Tue, 26 Jun 2012 20:38:42 -0000

We're getting sociopolitical on this week's episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio taking your questions about cooking and other food-related topics. We start this week's installment with a listener question about the proposed ban on sodas of certain sizes in New York City. Tune in to hear Dave's opinions about the proposal, considering his love of bubbly beverages. Other questions include troubleshooting vacuum reduction devices, and the safety of homemade cultured butter products. What is the proper ratio of fat-to-meat when making sausage? Tune in to hear the answer, as well as types of fat make good additions to sausage mixtures. Finally, Dave and Nastassia talk about some of the food destinations they visited in their recent trip to Tokyo. This program has been brought to you by Tekserve.

"I detest the phrase 'empty calorie' as much as I detest the phrase 'junk food.'"
"It takes about 6 kilos of ice to condense one liter of water."
"You definitely don't want to have coffee go in and out of the freezer because condensation will form." -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 88 - Egg Your Oven

Tue, 10 Jul 2012 19:38:26 -0000

On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aaron Marks, Development Executive for a food mini-series called Deconstructing Dinner: Reconstructing Our Food System. For more information, visit Deconstructing Dinner's Kickstarter page. After a brief discussion about Dave's love for financial history, Dave talks about combi steam ovens' capabilities at low temperatures, and how to make sure your combi steam oven is properly calibrated. Dave tackles some other listener questions about the vinegar-making process, and how different meats fair in pressure cookers. Patrick Martins of HRN's The Main Course stops in to talk to Dave about George Foreman grills and cooking in a New York City apartment. Finally, Dave discusses the safety of the different sugar substitutes on the market, as well as tomorrow's upcoming Crif Dog Classic eating contest at Roberta's. This program has been sponsored by The International Culinary Center.

"At the onset, if you want to make sure your results are good and your recipe is good, just start with a purchased culture if you're going to make vinegar."
"I have a big problem with the entire nutritionist outlook because it keeps changing. All the data, all the ideas of what's good, what's bad- keeps changing every year!" -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 89 - Peeling & Seasoning

Tue, 17 Jul 2012 18:29:34 -0000

On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez are tackling a bunch of different food-related topics; from peeling potatoes, to heat energy- your hosts have all the answers. Tune in to hear about Dave and Nastassia's respective potato peeling tools of choice, as well as the effectiveness of anesthetizing shellfish in heightening flavor. Dave fields some caller questions about whipping cream at home, and why it differs in consistency from store-bought whipped cream. Other topics include sugar content in purees, and the best way to modify an oven at home to cook pizzas and breads. How important is it to season a pan, particularly when cooking Chinese food? Dave shares his opinions on seasoning skillets and woks, and the chemical and physical reactions that take place during this process. This program has been brought to you by The International Culinary Center.

"Seasoning is actually important. There is a slight debate in the community about what is exactly is going on when you are seasoning a pan. For me, the accepted reason for seasoning a pan is that you are putting on a thin layer of oil or fat, and when you heat it, the fat is breaking down and polymerizing...and it is that surface that is non-stick."
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 90 - Live from Tales of the Cocktail

Tue, 24 Jul 2012 18:49:23 -0000

On this week's episode of Cooking Issues, Dave Arnold calls in from Tales of the Cocktail in New Orleans, while Nastassia Lopez holds in down in the Heritage Radio Network studio. Even though Dave's in New Orleans, he's still here to answer all of your cooking questions! Is it possible to turn a turkey roaster into a deep fryer? And what problems could arise from such a transformation? Next, Dave revisits a question about pressure cooking jams, and what it does to flavors and Brix levels. Dave also talks about the best way to sous vide a skirt steak, as well some pointers about making creme liquors. Are there any dangers involved with cooking in Ziplock bags? Later, Wipop calls in to talk about Nomiku's new immersion circulator that was recently funded through a Kickstarter campaign! This episode has been brought to you by White Oak Pastures.

"The Ziplock bags are rated for re-heating in a nuke...the issue is that a Ziplock is made of polyethylene. It's the same stuff that most plastic wrap is made of. It can't get near the boiling point of water because it gets very soft, and it's very close to the melting point." -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 91 - Shellfish and Fish Sauce

Tue, 31 Jul 2012 17:55:23 -0000

Welcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino. What could cause off-flavors in pressure-cooked stocks? Hear Dave's opinions about using spent distiller's grain in food products intended for human consumption. What effect does distiller's grain have on livestock production? Other topics on today's episode including making fish sauce at home, getting children to try new foods, and creating vegan protein analogs. This episode has been brought to you by Whole Foods.

"It's very difficult to make simple syrups with sugar that are as thick at glucose syrups... glucose inherently doesn't form crystals as much as sucrose does."
"The enzymes and bacteria in the gut help to get the fish sauce going, but every part has been used throughout history- all making a different product."
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 92 - Sap and Stock

Tue, 07 Aug 2012 18:16:43 -0000

Welcome to another installment of Cooking Issues with Dave Arnold and Nastassia Lopez! On this episode, Dave breaks out some of his cocktail knowledge to help a couple win a Mexican-themed cocktail competition. Tequila, mezcal, or sotol? Later, Dave talks about the differences between birch and maple syrup, and finally talks about making cream liqueurs at home. Dave answers a few different questions about stocks. what is the best way to prepare a chicken stock for pressure cooking? And at what temperature should you cook your stock in order to extract the maximum amount of protein? Tune in to hear more about the possibilities of food-borne lyme disease and carbonated coffee. This episode has been brought to you by The International Culinary Center.

"Birch sap has a lower sugar content than maple sap, so you have to acquire more of it and boil down more of it." -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 93 - The Role of Plating

Tue, 14 Aug 2012 18:35:26 -0000

This week's episode of Cooking Issues starts off with a slightly off-topic discussion: food aesthetics. Tune in to hear Dave Arnold and Nastassia Lopez talk about the the importance of the appearance of a dish or cocktail versus its taste. What role does food presentation have in defining the quality of a meal? Later, Dave tackles a question about centrifuges and clarifying agents, as well as some methods to re-bottle vermouth. Dave offers some equipment suggestions to a caller, and follows up about picky-eating children. Check out this listener's suggestions for children's foods here. What is involved with making a maraschino cherry? All this and more on this episode of Cooking Issues! This program has been sponsored by White Oak Pastures.

"We're in an era now where a lot of food work is done on the Internet, in books, on television programs, and demonstrations. There's a lot of work that's done where you can tell that it's done for the look, and not necessarily the taste."
"When you're doing a demo or dish or a cocktail it's important to have it look appetizing. The way a dish looks can be enchanting and captivating and make an already good tasting thing taste better, but nothing is worse than something that's taken forever to make look great but doesn't even taste good."
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 94 - Curing Meat and Making Sausage

Wed, 22 Aug 2012 12:55:42 -0000

Dave Arnold is heading to Colombia, but not before another episode of Cooking Issues. Dave and Nastassia Lopez start the show off talking about making and preserving cocktail cherries at cellar temperatures. Tune in to learn about the proper balance of sugar, alcohol, and calcium to maintain the structure of the cherry! Later, Dave answers a question about texture in homemade sausage, and how fat is instrumental in determining how a sausage holds up. How can a homebrewer infuse a coffee flavor into beer? Tune in to find out! Other topics include making gummy candies, knife sharpening, and how to make a proper curing room at home! This episode has been sponsored by The International Culinary Center.

"Fat is not just fat; fat is a mixture of fat and connective tissue. When it's native, it will hold itself in place, but if it's melted out it's not gonna hold."
"The smaller a curing chamber is, the less stable it's going to be over time."
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 95 - Intelligent and Tasty Cephalopods

Tue, 28 Aug 2012 17:33:56 -0000

Dave Arnold is back from Colombia, and is joined again by Nastassia Lopez for another episode of Cooking Issues. Dave and Nastassia start off the the show by talking about different tropical fruits and thickeners. Dave revisits the homemade gummy candy topic with a listener response. Tune in to learn more about starch molding and gum arabic! Later, Dave offers some rethermalizing tips to ensure food safety and fresh flavor. Did you know that cephalopods are some of the smartest creatures in the ocean? Nonetheless, Dave talks about the variety of flavor and texture in octopus. For more information about pressure cooking in large quantities, induction heating, meat textures, and raw milk - check out this week's Cooking Issues! This episode has been sponsored by Whole Foods.

"When people talk about shelf-life, they're actually talking about two things. One - Is it going to be safe to consume? And, two - is it going to taste good?"
"The tentacles on the octopus taste different. They have dominant tentacles and non-dominant tentacles."
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 96 - Circulation and Clarification

Tue, 11 Sep 2012 18:05:27 -0000

Dave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this week's Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions. Hear Dave talk about the differences between the Nomiku and the PolyScience immersion circulators. Learn why Dave is a "margarine hater", and why butter has no set melting point. Later, tune in for some centrifugal talk, why clarification always leads to flavor loss. Finally, get schooled on hydrocolloids! Dave discusses t the different variations of Dow methylcellulose and their applications in creating gels. This episode has been brought to you by The International Culinary Center.

"The pump output is usually not the limit on your capacity. Usually the limit on your capacity is the wattage [of the immersion circulator]. That said, when judging capacity, it's not about how many liters of liquid- it's how many liters of liquid, plus product, at what temperature? In a vessel with what kind of insulation?"
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 97 - "Heir Apparent"

Tue, 25 Sep 2012 16:32:50 -0000

Though he's late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We've got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia's preferred title is "heir apparent" and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market.

"One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven't been read enough. I don't hear as many people talking about James Peterson's sauce books as often as they should."
"If you only handle the waxy outer cuticle section while you're cutting hot peppers - you won't come in contact with the seeds much."
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 98 - Preserving, Smoking & Pig Heads

Tue, 25 Sep 2012 17:08:02 -0000

What do you do with a pig head? Why don't more people like scrapple and haggis? Want more tips on food preservation? You're in the right place! Tune into another hilarious and information-packed episode of Cooking Issues hosted by Dave Arnold. He takes listener questions on everything from coffee infused cocktails to the poisonous nature of Indonesian candle nuts. Find out why Dave thinks there will be an explosion of immersion circulators on the market soon and his advice for smoking a whole chicken. Do your best to keep up with Dave's mile-a-minute stream of knowledge and learn more about a myriad of food and cooking related issues. Today's program was brought to you by Hearst Ranch.

"Guanciale is one of the more delicious things in the world. It ranks in my top 1 of pizza toppings."
"Salt is usually used in conjunction with dehydration for preservation in foods like ham. Salt also has other properties - it inhabits some bacteria but not lactic acid bacteria."
"With the immersion circultator dropping below $500 there will be an EXPLOSION of circulators on the market."
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 99 - Fracking & Ice Cream

Tue, 02 Oct 2012 17:17:26 -0000

CNN is in the studio filming Dave for "The Next List" on this week's edition of Cooking Issues and Dave has a full mailbag of questions to answer. From making ice-cream at home with a Carpigiani to hydro-colloid experimentation, Dave's got the solutions to all of your issues. Learn more about different types of fats, low temperature cooking techniques and more. What would it take for Dave to punch somebody in the face over food? How does fracking affect ice cream? How can you make sure not to ruin prime-rib when cooking? How can you manage allergies to cherries and apples? If any of this interests you at all - press play immediately! Today's episode of Cooking Issues was brought to you by The International Culinary Center.

"If you need to rely on [an ice cream maker] for your business - don't buy it on used or on eBay." [6:10]
"There is no one fat that is the best fat for frying." [32:15]
"The last thing on earth you want to do is cook an entire prime rib low temp and then do a flash sear." [27:00]
"Different apple varieties have widely different levels of allergens that cause your throat to itch." [49:20]
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 100 - The 100th Episode!

Tue, 09 Oct 2012 17:06:44 -0000

Welcome to the 100th episode of Cooking Issues! To congratulate Dave Arnold and Nastassia Lopez, HRN's own Patrick Martins, Erin Fairbanks, and Michael Harlan Turkell stop by the studio and pop a bottle of Prosecco! To start off the episode, Dave addresses a recent tragedy involving cocktails prepared with liquid nitrogen. Tune in to hear Dave talk about the inherent responsibility involved with using liquid nitrogen, and why liquid nitrogen is just a tool like a knife or a deep fryer. Later, Dave takes on questions about chamber vacuum machines, and non-wood cutting boards. Later, Dave goes on a diatribe about American ham-eating tendencies. Tune in to hear Dave and Nastassia dish on sous vide lamb shanks, Pectin X Ultra SP-L, and cleaning lab equipment. This program has been brought to you by S. Wallace Edwards and Sons.

"At Booker & Dax, we never ever ever serve actual liquid cryogens to people or food and drinks that are so chilled that they can cause frostbite upon consumption... The trick is knowing what you're doing and having some common sense and respect for the safety of your customers." [3:00]
"I hate tropical paradise, except for the fruit." [31:20]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 101 - Fly Control & Waffles

Tue, 16 Oct 2012 18:26:09 -0000

Dave Arnold and Nastassia Lopez are back after last week's celebration for another installment of Cooking Issues! This week, Dave troubleshoots a rotovap that's been working in dry ice and acetone, and talks about his experiences with cryo-shucking. Later, Dave talks about the best way to keep vinegar flies away from your homemade fermented foods. Hear how you can use hormone treatments to keep flies from breeding in your kitchen. What is the main difference between waffle and pancake batter? Dave shares his personal pancake recipe, and also gives some tips about how to add yeast to your pancake recipes. Finally, learn how to cook lamb at a low temperature, and hear about the FDA's sous vide standards! This program has been sponsored by Whole Foods.

"The only difference between a waffle recipe and pancake recipe is that a waffle recipe is going to contain a significant amount of oil or oil-like thing like butter. The reason is because you need something to keep the waffle sticking to the iron." [33:05]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 102 - Hurricane Sandy, Refrigeration, & More

Tue, 06 Nov 2012 21:52:36 -0000

Welcome to yet another episode of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio post-Hurricane Sandy, and are talking about the storm's impact on New York City. Dave is without power, and so are so many other people in Lower Manhattan, the Rockaways, Brooklyn, and Long Island. Later, Dave suggests a few Cambodian cookbooks and pressure cookers. What is the best way to apply sous vide techniques in a food truck? Dave talks about the differences between home and commercial refrigeration, and refrigeration systems that use endothermic reactions. Get some tips on making pasta and ice cream at home! This program has been brought to you by The International Culinary Center.

"I think it's a freakin' racket! Notice how your home fridge never breaks down? For a four year period, I had a commercial fridge in my house and it broke four times! Commercial refrigeration sucks! ...They just don't put the thing together as well, insulate it as well, and solder it as well." [28:20]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 103 - Bread & Brine

Tue, 13 Nov 2012 19:08:37 -0000

On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by Piper Kristensen of Booker and Dax. Tune into this episode to Dave answer some questions about the oven spring when making bread at home, and different factors that determine quality of bread. Learn how spices and brine enter and flavor meat. Dave also talks about dairy coagulation, and how to prepare cod milt! Low temperature cooking, hydrogenating, and fermenting - Dave and the crew are tackling it all on this week's Cooking Issues! This program has been brought to you by The International Culinary Center.

"There's no real 'rule-of-thumb' on brining the same way there would be with curing where everything has been written down by the USDA and the various curing authorities." [14:20]
"The protein structure in a good bread dough is going to hold the gas bubble integrity up to a point of about 60 degrees Celsius, where a crappy bread dough is going to hold the structure up to a point of about 50 degrees Celsius. The key difference there is that it's about the same temperature that the starch gelatinization is taking place." [30:20]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 104 - Turkey Issues

Wed, 21 Nov 2012 00:43:54 -0000

Dave Arnold and Nastassia Lopez are celebrating Thanksgiving on this week's episode of Cooking Issues! Grab a bottle of wine, and tune in! Dave explains a few different ways to make bitters at home using high proof spirits or iSi methodology. Tune in to hear about Dave's bionic turkey recipe, and his mother's awesome stuffing! Dave distinguishes between stock pots and pressure cookers, and what he prefers for making stock. Listen in to hear Dave recommend sizes of stock pots and pressure cookers. Many cookbooks teach you how to cook, but Dave will teach you the proper way to rest your food! Learn more about bacteria, spores, and food borne illness. This program has been sponsored by 360 Cookware.

"If you want to try something that's less on the deep notes and more aromatic, try doing an iSi infusion (for bitters)." [9:00]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 105 - Grease on Cashmere

Tue, 27 Nov 2012 18:15:48 -0000

Did you catch Dave Arnold on CNN's The Next List? If you missed it, don't worry- Dave and Nastassia Lopez are in the studio for another episode of Cooking Issues. Once again, Dave sets the record straight about liquid nitrogen use in a culinary setting. Find out where processed cheese was invented, and learn about the flavor-enhancing qualities of salt! Dave takes two caller questions: one about frying pork chops, and another about preparing stocks in pressure cookers. Tune in to hear Dave's recommendations! Also, hear Dave recap some of his Thanksgiving cooking techniques! This episode has been brought to you by S. Wallace Edwards & Sons.

"I think people use too much water in their stock- period." [44:30]
"I hate it when I see the turkey in a roasting pan, and the sides of the pan come up over the turkey... Lift up your turkey! Be proud of your turkey!" [52:30]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 106 - Live Readings with Harold McGee

Tue, 04 Dec 2012 20:49:15 -0000

Dave Arnold and Nastassia Lopez lament the world's declining champagne consumption on this week's episode of Cooking Issues. Dave starts the episode by reiterating the safety of liquid nitrogen in cooking applications if used by an experienced technician. Dave also goes on to explain the different stages of the freezing process. Harold McGee calls in to read excerpts of his book, On Food and Cooking! Tune in for an expert reading on caramelization and Maillard reactions, and hear Dave and Harold talk about making sucrose crystals. Why does dry heat produce good flavors in chili peppers and other spices? Dave also talks about the composition of Qimiq, and why it does not curdle in many applications. Dave also recommends a Vitaprep blender for making smooth soups! This episode has been sponsored by Roberta's.

"As temperature fluctuates in a freezer, that liquid water will melt and re-crystallize. So ice crystals will tend to grow over time, and make your food crappier. So there's quality loss there. Additionally, that water is super-concentrated with regards to enzymes, acids, salts - all things that can carry chemical reactions... Awful reactions can take place." [12:30]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 107 - Food Science Schooling

Tue, 11 Dec 2012 19:32:28 -0000

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking gummies, meringue, studying food science, and sous vide! Tune in to hear Dave offer his suggestions for making a small appetizer that includes prawns and herb gels. Find out if food processors ruin the flavor of lemongrass. Listen in and learn more about spinning lemon and lime juice, exotic spices, and the best way to cook a prime rib! Dave answers a listener question about continuing education in food science; is it better to learn in a restaurant or in an academic setting? Can melatonin be used as an antioxidant in food? Can pig bladders be used for light sous vide work? Find out on this episode of Cooking Issues! This program has been brought to you by Tekserve.

"If you're going to use a dehydrator, you want to dehydrate [a methylcellulose meringue] at 130-5 degrees Fahrenheit, but you're going to want to store it 110-120 degrees- much lower than 135 degrees- because if you store it at a high temperature and cook it for a long time to hold it, it's going to start tasting cooked." [6:45]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 108 - Knives & French Fries

Tue, 18 Dec 2012 19:58:07 -0000

It's the last Cooking Issues of 2012! Tune in to hear Dave Arnold and Nastassia Lopez answer your cooking questions. Listen in to hear Dave offer advice about adding color to red velvet cake, and talk about the right reasons for going to culinary school. Dave mediates a listener debate about knife sharpening; what's the best sharpening system for your application? Dave talks about his favorite kitchen gadgets, and why people always cook a turducken wrong. Hear Dave's newest french fry recipe! Can you carbonate solidified fruit juice gelatin? What's the best way to cook a venison leg? Find out on this episode of Cooking Issues! This episode has been sponsored by Fairway Market.

"If you expect to expect to go and pay a huge amount of money (for culinary school), and then make that back as a line cook, then I don't know if that's necessarily money well spent." [16:15] -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 109 - Pine, Yolks, & Soup

Wed, 09 Jan 2013 14:41:43 -0000

This week on Cooking Issues, Dave Arnold and Nastassia Lopez talk about their experience acting as 'fluffers' at the South Beach Food & Wine Festival. Who was more popular at the festival - Dave or Tony the Tiger? Later, Dave tackles this week's listener questions! Hear why Dave and Nastassia hate the word 'espuma', and learn how to use pine flavor in your food and drink! Dave talks about the differences in cooking temperatures for egg whites and yolks, and offers some suggestions for sous vide eggs. Learn how to prevent evaporation with an immersion circulator. Listen in to hear Dave offer tips on how to win cooking contests! This program has been sponsored by The International Culinary Center.

"I'm against the word 'espuma' on an English menu. If the whole menu's in Spanish, then go ahead." [8:15]
"A lot times when working with pine and lavender... even when you do a really good job with it, you might have some bathroom cleaner memories." [10:50]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 110 - Fried Chicken & Lobster

Tue, 15 Jan 2013 18:35:42 -0000

How do you fry your chicken? This week on Cooking Issues, Dave Arnold shares his fried chicken recipe and cooking techniques! Joined by Nastassia "the Hammer" Lopez, Dave is answering listener questions about the health considerations of carbonation. What is 'duck milk', and how can you use it in the kitchen? Dave offers some suggestions to increase heat in a smoker, and explains how to make a transparent tomato. Later, Dave talks about the many uses of Pectin X Ultra SPL in cooking applications. Hear about the best way to prepare and kill a lobster in order to preserve flavor. This program has been brought to you by The International Culinary Center.

"I have not found any research to show that bubbly water hurts you! Let's separate what's in soda from the bubbles." [13:45]
"If you don't deaerate when you're clarifying tomatoes, you're going to get these solids floating on that the top that are really going to mess with your stuff." [28:00]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 111 - Offal and Kombu

Tue, 22 Jan 2013 20:27:44 -0000

Want to learn some different ways to prepare offal? On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center.

"If you're using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas... sous vide tends to intensify aromas." [21:00]
"Without a rotor, your centrifuge might as well be a huge doorstop!" [51:00]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 112 - Seal the Deal

Tue, 29 Jan 2013 19:19:35 -0000

Smoking bacon, gluing meat, and cooking in bags - Dave Arnold's tackling it all on this week's Cooking Issues! Tune into this episode to hear Dave talk about seasoning cast iron with cooking grade flax seed oil. Learn how to work with different ice cube sizes when shaking and stirring up cocktails! Later, Dave talks to a caller about safety and smoking bacon, and another caller about using Ziplock bags for a short rib recipe. What are the best ways to cook commercial-grade beef at a low temperature? Dave helps a listener troubleshoot their dulce de leche recipe, and hear his opinions on the term 'avant-garde cuisine'. This program has been sponsored by Catskill Provisions.

"Air quality in kitchens is becoming more important... I think more studies about airborne things in your kitchen are going to become more prevalent. Definitely invest in some good ventilation." [14:30]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 113 - Espresso, Hot Sauce, & Vinaigrette

Wed, 06 Feb 2013 16:06:56 -0000

Valentine's Day is coming up; find out what to cook for your date on this week's Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and they're tackling your culinary questions. Find out the best way to cook a savory cheesecake in a circulator! Why is espresso often served with carbonated water? Dave offers some suggestions for juicing greens, and talks about thickening hot sauce with different starches. What qualifies as true buttermilk? Dave also talks about some ways to balance a vinaigrette, and shares his Valentine's Day recipe ideas! This episode has been sponsored by The Brooklyn Kitchen.

"Whenever you go by buttermilk in a store, it's cultured buttermilk. It's not real buttermilk." [32:40] -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 114 - The Hammer Joins Twitter

Tue, 12 Feb 2013 18:17:12 -0000

Pick perfect apples, find uses for your cheese rinds, and learn more about distillation on this week's Cooking Issues! Tune in to hear Dave Arnold and Nastassia Lopez talk about different textures and acidity levels in apples. How does the shape of a glass affect the drinking experience of certain spirits? Find out about bloom strength in gelatin, and hear Dave and Nastassia talk cut-rate cheese emporiums. Dave also talks about blending and distilling botanicals in a rotovap. Learn about fossilizing vegetables, fermenting rice, and more on this week's Cooking Issues. This program has been brought to you by Ambur Point of Sale App.

"The problem with a lot of old apple varieties is that they lose they're crunch after a while; they're not meant to be crunchy." [7:05]
"With infusions, the flavors are all dependent on how they are produced." [32:50]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 115 - Cookie Shards

Tue, 19 Feb 2013 21:44:56 -0000

Can you make high quality bread with bread machine? This week on Cooking Issues, Dave Arnold and Nastassia "The Hammer" Lopez are talking low temperature, vacuum machines, and more! Find out if bone-in meat actually affects flavor, and learn if you can use your bread machine for low temperature cooking. What types of vacuums make for better food quality? Later Dave talks about the benefits of culinary school, and find out how to improve your culinary skills at home. How can you keep your leftover fried chicken crispy? Find out on this week's Cooking Issues! This program has been brought to you by Rolling Press.

"Theoretically, you could take a bread machine, externally control it, and hack the thing and use it as a low temperature cooker." [16:00]
"I think that the higher vacuums actually decrease the quality of the food." [26:45]
"You can learn to cook on your own, but it's very difficult to learn how to work in a restaurant on your own. You can learn that from working in a kitchen, or from culinary school." [38:45]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 116 - Pork & Dessert

Tue, 26 Feb 2013 18:11:09 -0000

We've got a pork-filled episode of Cooking Issues this week! Dave Arnold and Nastassia Lopez are back again, and they're talking about the many uses for country ham. Tune in for Dave talking about country ham has a seasoning meat as opposed to a central protein. Hear callers ask Dave about smoking and cooking a pig head using low-temperature techniques! Other topics include vacuum distillation, and the uses for Wondra flour! Dave wraps up the show with some dessert suggestions. Learn about non-dairy ice cream and making lemon curd! This episode has been brought to you by The International Culinary Center.

"The definition of forever is two people and a country ham." [7:30]
"The benefit of Wondra being pre-gelatinized is that it will go into solution in a cold liquid." [31:00]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 117 - Fecal Beer

Tue, 05 Mar 2013 19:02:22 -0000

Can't get your dragons beard candy soft enough? Want to use avocado in a sous vide recipe? Do any of these questions make sense to you? If so - you've found the right show. Tune into another wild and wacky episode of Cooking Issues as host Dave Arnold plows through food-tech questions from listeners covering a wide range of topics. This week's show is extra special, as friend of the show Joel Gargano is in studio performing the Cooking Issues theme song live on-air! Today's program was sponsored by Rolling Press.

"Sourness is a relatively simple flavor in that it activates one receptor only in your tongue. Ditto with sugar." 45:00
"Hops act as an anti-microbial. If you're going to have a hop free beer, you want to make sure you won't have other things growing in it." 53:00
--Dave Arnold on Cooking Issues

Cooking Issues - Episode 118 - Fermented Llama Saliva

Tue, 12 Mar 2013 19:13:29 -0000

Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this week's episode of Cooking Issues. Tune in as Dave Arnold does his usual routine of answering more questions than you can keep up with in under 60 minutes. No question is off limits, and Dave is on top of his game this week. Have a question for the show? Call us at 718-497-2128 every Tuesday at 12pm or email info@HeritageRadioNetwork.org. Regulars and newbies alike - tune in to this show for a classic example of what the Cooking Issues team can do for you. This program was sponsored by Hearst Ranch.

Cooking Issues - Episode 119 - Acetobacter, Eggs, & Ice

Tue, 19 Mar 2013 17:18:39 -0000

Pop Rocks, vinegars, nanoparticles, and eggs- we've got it all on this week's Cooking Issues. Dave Arnold and Nastassia Lopez begin the show with a official response from S.C. Johnson about sous vide cooking in Ziplock bags! Later, hear about the possibilities of savor Pop Rocks and open-fermentation fruit vinegars. Should nanoparticles in food a safety concern? Dave hears back from listener about some new and interesting egg peeling techniques. Can harissa sauce be made shelf-stable without the addition of preservatives? Finally, Dave closes out the show by talking about Booker and Dax's ice program! This episode has been brought to you by White Oak Pastures.

"The reason to raise the pH when pressure cooking is to shift the temperature at which a Maillard reaction occurs to a lower temperature." [20:25]
"You can you take a something that is safe to use (in food) and decrease its size by so much that it is no longer safe to be used." [25:30]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 120 - Gas Burners & Acrylamide

Tue, 26 Mar 2013 17:33:33 -0000

Dave shares his love for gas burners on today's episode of Cooking Issues! As always, Dave Arnold and Nastassia Lopez are in the studio to answer listener questions about all things food. Listen in to hear about a recent scandal in Denmark where pork was found in shawarma! Dave and Nastassia read off a few more name suggestions for their new torching product, as well. Tune into this episode to learn more about creating smokey, umami flavor in vegetarian dishes! Lastly, Dave wraps up the episode by talking about frozen drink stabilization and the health considerations of acrylamide. This program has been sponsored by Hearst Ranch.

"Smokiness is something that you need to replace when you're omitting a smoked ham or bacon product. But liquid smoke is not the answer!" [29:15]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 121 - Hard Water & Feral Pigs

Tue, 02 Apr 2013 17:05:40 -0000

Find out some alternative uses for transglutaminase on this week's episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to today's sponsor, Fairway Market.

"If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!" [46:10] -- Dave Arnold on Cooking Issues

Cooking Issues - Episode 122 - Life's a Beach

Tue, 09 Apr 2013 18:07:10 -0000

Today on Cooking Issues, Dave Arnold hopes to make your cooking life a beach. Nastassia Lopez calls in from the beautiful beaches of Rhode Island to talk with Dave about the new Booker and Dax Searzall. What does it sear? Everything! Learn more about the safety logistics of their new contraption throughout this installment! Dave talks with some callers about pH and pickling, as well as pizza steels and their ability to stand up to uneven heat. Is it safe to use gases from paintball canisters to carbonate beverages at home? Find out if it's possible to turn Dr. Pepper into a powder, and learn how to make a red velvet cake without using dyes or beets! Can you name five things that Nastassia actually likes? Hear the list on this week's Cooking Issues! This program has been brought to you by S. Wallace Edwards & Sons.

"For preservation, you need a vacuum- and the better the vacuum, the happier you're going to be." [41:00]
"Dehydrating things with sugar can be very difficult because the more you dehydrate things, the more that sugar wants to resist losing that last bit of water." [45:40]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 123 - Mashed Potato Nightmare

Tue, 16 Apr 2013 18:01:54 -0000

Arielle Johnson, bitters enthusiast and flavor chemical collector, joins Dave Arnold and Nastassia Lopez in the studio for this week's episode of Cooking Issues. Listen in to hear Dave talk about his mashed potato nightmares, and why a swinging bucket centrifuge is the ideal centrifuge for a home kitchen. Want to cook a burger in seconds? Try ohmic heating! Later, hear answers to questions about the food safety considerations of re-using soda bottles for carbonation. Dave, Arielle, and Nastassia give some tips on making vermouth at home, and what can be done to enhance the apertif's flavor and color. Want to make better rice noodles? Finally, learn some wheat science on this week's Cooking Issues! This program has been brought to you by Fairway Market.

"Another way to cook things is to strap electrodes to the food and use the food itself as a resistor. That's the principle behind ohmic heating." [26:35]
"Whenever you're bringing liquid nitrogen into the bar, you need to have a lot of safety training." [53:15]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 124 - Olive Oil & Mark Ladner

Tue, 23 Apr 2013 23:21:13 -0000

Mark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this week's Cooking Issues! Dave talks about his upcoming trip to Senegal, and the importance of learning about authentic cuisine from different regions around the world. Dave revisits a question about rice noodles, and then delves into different types of miso. How can one substitute duck fat into baking recipes? Later, Mark weighs in on the bacon vs. pancetta debate. What does he prefer when making a carbonara? The cast tastes different olive oils to decide what temperatures and cooking times cause flavor to degrade. Want to try Mark's Italian-style barbecue? Buy your tickets here! This program has been sponsored by Underground Meats.

"Poorly-made industrial pancetta is absolute garbage. It's too salty; just stick with the bacon for carbonara." [22:00] -- Mark Ladner on Cooking Issues

Cooking Issues - Episode 125 - Milk & West African Cuisine

Tue, 07 May 2013 19:33:17 -0000

Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps.

"Human breast milk is vastly water, so you would assume that a mother's milk is close to her blood alcohol level." [15:20]
-- Dave Arnold on Cooking Issues

Cooking Issues - Episode 126 - Chris Young on Coffee

Tue, 14 May 2013 17:37:19 -0000

Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week's episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesn't prefer foamy coffee drinks. It's ramp season; learn how to highlight these spring vegetables on this week's Cooking Issues! Thanks to this week's sponsor, ChefSteps.

"If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldn't be much hotter than 50 degrees Celsius. That's how you get a foam that's easy to pour for latte art." [21:25]
-- Chris Young on Cooking Issues

Cooking Issues - Episode 127 - William McGee

Wed, 22 May 2013 14:43:00 -0000

Despite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you don't suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear about The Museum of Food and Drink's new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps.

"When you're heating something, there are three things that you're trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present." [45:15]
-- Dave Arnold on Cooking Issues