Cooking Issues

By Heritage Radio NetworkTechnology Arts

Cooking Issues episodes

October 07, 2014 Episode 183: Stinky Fish Tuesday
This week on Cooking Issues, host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, as well as the details of making onion ice cream. For this Stinky Fish Tuesday, Dave welcomes guests Paul Adams, Senior Editor of Popular Science Magazine, and Don Lee of Cocktail Kingdom to partake in a unique fish tasting live on air. Starting off with two types of salmon, the group moves to Swedish fermented shark. Describing the interesting background and origins of the fermented shark, it turns out that facts don’t hold a candle against the taste! This program was brought to you by Edwards VA Ham.

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44 min
September 30, 2014 Episode 182: Preserving Tomatoes
Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well.
Dave answers some calls and emails on topics relating to Rotovap, Ice-cream makers and centrifuges.
Also, there is a discussion on the 25th anniversary of Slow Foods. This program was brought to you by Wilma Jean.

“A leaky rotovap is a key loss of flavor loss in distillation”. [24:00]
“Everything you boil – you have to condense. You have to have as much chilling power as you have heating power.” [35:00]
–Dave Arnold on Cooking Issues
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54 min
September 16, 2014 Episode 181: Demolition Derby
Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Dave’s ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean.

“For making seltzer, you need a high pressure regulator. The low pressure ones designed for beer won’t work. ” [19:00]
“Eggs provide viscosity, protein, and holding structure to cakes” [35:00]
“Methocel is one of the few hydrocolloids that sets as you heat it” [36:00]
“A 180 liter doer of liquid nitrogen loses 1.25% of capacity per day” [49:00]
–Dave Arnold on Cooking Issues
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51 min
September 02, 2014 Episode 180: Green Meat & Cyanide Cherries
Why’s my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this week’s episode of Cooking Issues. Listeners also get to learn the meaning of “Pancake Syndrome” (It’s not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market.

“Most of the greening in meats are due to sulfur or hydrogen peroxide.”
“The longer an onion sits after it’s cut the more metallic it’s going to taste”
“Do not store flour in the fridge, store it in the freezer.”
–Dave Arnold on Cooking Issues
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51 min
August 19, 2014 Episode 179: Goldilocks Ice Cream
As long as you’ve got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usual dance of comedy, science and advice on another jam-packed episode of the most informative and cutting edge food advice show in the world! Today’s program was brought to you by White Oak Pastures.

“The maximum amount of ice cream you should buy for home use is a half gallon. anything more than that is too much and will go bad.” [20:00]
–Dave Arnold on Cooking Issues
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50 min
August 12, 2014 Episode 178: Gross Pizza Crust
Why are big-chain delivery pizza crusts so disgusting? What’s a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this week’s edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course — hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market.

“99.9% of the cream you buy in the supermarket has been highly ultra pasteurized. The reason for this is cream doesn’t sell as quickly as milk or get used as quickly.” [22:00]
–Dave Arnold on Cooking Issues
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41 min
August 05, 2014 Episode 177: Cement & Caramel
Dave survives a cement-dust ridden bike ride through Bushwick yet again to host a hilarious and information-packed episode of Cooking Issues. Find out which one food item Dave & Nastassia agree on, what his thoughts are on nutrition, health and diets & his thoughts on slow cooking vegetables. From Steve Miller to fake caramel – take a ride through many thoughts and topics this week with Dave and the gang. This program was brought to you by Edwards VA Ham.
“I don’t believe in any health claims to be honest.” [15:00]
–Dave Arnold on Cooking Issues
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53 min
July 29, 2014 Episode 176: The Geoduck Mascot
Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What’s the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he’s joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture – join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham.

“Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil.” [17:00]
“If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, I’m never happy and always end up getting the good one in the end.” [28:00]
–Dave Arnold on Cooking Issues
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53 min
July 22, 2014 Episode 175: Dave Rides a Fast Bike
Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today’s episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you by Edwards VA Ham.

“If you’ve ever had non stabilized cream cheese it’s really grainy.” [20:00]
–Dave Arnold on Cooking Issues
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42 min
July 08, 2014 Episode 174: The Voice of Phil Bravo
There’s a guest announcer this week on Cooking Issues, the energy is high and the studio is ready for your questions! Tune in as Dave fields queries on everything from circulators to mulberries. Phil Bravo is in the studio for some extra fun (and voice work) this week as Dave tackles questions as usual. It’s another wild ride on Cooking Issues! Today’s show was brought to you by Rolling Press.

“Worcestershire sauce is the equivalent of fish sauce but for British taste.” [41:00]
–Dave Arnold on Cooking Issues
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46 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…