Cooking Issues

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Cooking Issues episodes

March 31, 2015 Episode 203: Dave’s Veggetti Birthday
With no shortage of veggetti puns, Dave Arnold celebrates his 44th birthday in style on a brand new episode of Cooking Issues. The radio team is sipping on Proesecco and laughing their heads off this week. Tune in for a fun-filled episode of the best food science podcast in the world! This program was brought to you by MolecularRecipes.com.

“It’s tomato stew until you add the cumin. Without cumin, its not chili.” [6:30]
“When you fire a tandoor for the first time you protect the clay from later thermal shock, but you have to put a seasoning on it.” [13:00]
“Traditionally, most hams were sliced the way a spanish ham was, the long way or horizontally. This produces a much chewier piece of meat and gives you a longer slice. The crosscut we have now came into vogue only after Van Berkel’s invention of the meat slicer.”
–Dave Arnold on Cooking Issues
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49 min
March 24, 2015 Episode 202: Award Tour
Dave Arnold celebrates his (first!) James Beard Award nomination with a mellow and distinguished episode of Cooking Issues. Nastassia Lopez joins by phone and Peter Kim of MoFAD is in the studio for the festivities. Dave answers all sorts of questions covering topics from iSi whippers to corned beef techniques. This program was brought to you by our friends at MolecularRecipes.com.

“DO NOT STORE THE ISI WHIPPERS WITH THE FREAKING LIDS SCREWED DOWN! It just turns into nasty!” [38:00]
–Dave Arnold on Cooking Issues
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57 min
March 05, 2015 Episode 201: Say What?
Welcome to episode 201 of Cooking Issues. This week, Dave roasts Nastassia for not having a pressure cooker, Jonny Hunter of Underground Meats calls in and some suggestive jokes are made. This program was brought to you by MolecularRecipes.com.

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38 min
March 03, 2015 Episode 200: EPISODE 200!
For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmer’s markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gasses and kegging cold brew with nitrous or CO2. This program was brought to you by MolecularRecipes.com.

“I got a pickup truck, some land, and a labrador. I’m getting closer to the dream.” [19:45]
“There are really only two tomatoes that I go to great lengths to get; Aunt Rubys’s German Greens and German Stripes” [12:00]
“All ISI whippers are fine for hot liquids. The only difference is that the ones marketed for hot liquids are insulated which can actually be a detriment under certain circumstances.” [42:00]
“For those of you who have not hung out with Sommeliers, don’t start. Sommeliers are hardcore.” [44:00]
–Dave Arnold on Cooking Issues
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52 min
February 24, 2015 Episode 199: Jackie Molecules
Dave Arnold and Nastassia jump right in this week to a listener’s question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com.
“Pressure cooker stocks come out browner than regular stocks” [25:00]
“When I’m cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly” [51:00]
“Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way.” [59:00]
–Dave Arnold on Cooking Issues
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52 min
February 10, 2015 Episode 198: High
Dave and Nastassia are back this week to take listener questions on a host of topics including essential oil emulsification, bone broth cappuccino foam and budget circulators. Dave gives his opinion of “smart” lightbulbs and discusses high-end scrapple. Later on Peter Kim of MOFAD joins in and discusses Dashi and allium oils. This program was brought to you by MolecularRecipes.com.

“The larger the volume of water you want to keep warm, the longer it will take to heat up but the less temperature fluctuation you will have when you dispense.”
[43:00]
“As it turns out, people don’t like liver in their scrapple.”
[59:00]
–Dave Arnold on Cooking Issues
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49 min
February 03, 2015 Episode 197: Pringles, Caviar & Champagne
Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyone’s picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you by MolecularRecipes.com

“Don’t be afraid of nepotism. When you don’t have anything, you have no responsibility not to accept the generosity of others.” [3:30]
“Any chemical supply site that will sell to you is going to rip you off majorly just for repackaging it.” [15:30]
“For my last meal I would want to do some kind of crazy comparison to foods I couldn’t otherwise have. I wouldn’t go for comfort food because really there’s no comfort to be had…For my last meal I would want to learn something.”
[19:00]
–Dave Arnold on Cooking Issues
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46 min
January 20, 2015 Episode 196: A Sushi Party for Kids?
This week on Cooking Issues, Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a make your own sushi party for your kids and explains how to minimize crystallization when making ice. A listener asks what kitchen tool he should buy next. A centrifuge? A PacoJet? Maybe a sweet coffee setup? Later on Jonny Hunter from The Underground Food Collective stops by to talk about his centrifuge disaster. This program was brought to you by White Oak Pastures.

“Using plastic wrap over your ice block should greatly reduce the amount of crystallization you get in your freezer.” [42:00]
–Dave Arnold on Cooking Issues
“The kitchen size is usually a little better when doing a restaurant pop-up in Brooklyn as opposed to Manhattan.” [44:00]
“We had a centrifuge bucket that broke because of a hairline fracture. It threw the bucket into the wall which moved the centrifuge three feet and shook the whole concrete building… we take a lot more precautions now.” [50:00]
–Jonny Hunter on Cooking Issues
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59 min
January 13, 2015 Episode 195: Chia Seed Face
Chia seeds, outdoor kitchens, espresso beans, centrifuges — all topics of discussion on this week’s episode of Cooking Issues! Jack introduces some weird special effects on his mic, Dave screams about how much he hates turkey and salmon burgers and Nastassia reminds us that she hates chia seeds. This program was brought to you by MolecularRecipes.com.

“Espresso is all about control and repeatability of a small range of variables.” [09:00]
“On a spinning bucket centrifuge, you need a higher G Force than in a fixed angle rotor.” [21:00]
–Dave Arnold on Cooking Issues
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
45 min
January 06, 2015 Episode 194: Back for 2015
Dave Arnold and the Cooking Issues team is back for 2015! Hear about holiday meals, Hoppin’ John, cooking carrots in a bag and oh so much more. Dave defends the name Rex, expresses his distaste for tilapia and brings in the new year with a bevy of information from listener questions. This program was brought to you by Whole Foods Market.

“Tilapia is the worst – as we all know. My new years resolution is stopping other people from eating Tilapia.” [04:00]
“I don’t get to cook too much for a living now, I’m back to being like a private cook.” [44:00]
–Dave Arnold on Cooking Issues
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
43 min

About Cooking Issues

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Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking…