Cooking Issues

Continuing where we left off last week, Dave rattles off some listener inspired Kitchen Pet Peeves on this week’s episode of Cooking Issues. Find out what really makes him tick, including everything from bad quart containers to front-of-house complainers. Later in the show, Dave talks about everything from plastic wrap to hot sauce. Added bonus: Dave’s son Booker is in the studio this week! This program was sponsored by Heritage Foods USA.

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This week on Cooking Issues, Chris Young, founder of ChefSteps, calls in to provide some insight on today’s caller questions. He and Dave answer some super scientific questions about emulsifier systems and pressure cookers. This program has been sponsored by S. Wallace Edwards & Sons.

–Chris Young on Cooking Issues

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This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards & Sons.

“As a group, cephalopods are short-lived creatures…so a real big squid is only living for 5 or 6 years.” [28:00]

Dave Arnold on Cooking Issues

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On this week’s Cooking Issues, Dave tells us about a recent experiment that uses baby poop to make sausage more healthy. Then he talks about a number of great uses for a microplane and educated us on which foods should and should not be stored in the fridge. Tune in to hear the full episode! This program has been sponsored by White Oak Pastures.

“Do not, DO NOT store bread in the fridge, holy crap!” [19:15]

Dave Arnold on Cooking Issues

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This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015 wall calendar. Tune in to hear today’s questions from Austria and Switzerland! This program has been sponsored by S. Wallace Edwards and Sons.

Image from The Vak Shack

“Remember, you’re never freezing ice cream until it’s a total solid. There’s always some of it that’s still a liquid.” [43:00]

Dave Arnold on Cooking Issues

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Cooking Issues is taking submissions for new theme songs! On this week’s episode, Dave Arnold and Nastassia Lopez talk to the food safety concerns of MSG, and talk about making sour apricot sodas without using alcohol. Is sodium benzoate effective in stabilizing fruit juices? How can you evaluate the safety of koji? Learn how crustaceans reproduce, and how fisherman deal with producing female lobsters. This episode has been brought to you by Fairway Market.

“When a lobster fisherman catches a buried lobster, they throw it back. A buried lobster is a producing female, and that’s their bread and butter!” [37:00]

— Dave Arnold on Cooking Issues

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This week on Cooking Issues, Dave tells us his method of dehydrating food and explains the effects that different ovens have on baking bread. After the break, Jack offers his opinions on Bloody Marys, and Dave explains the beauty of experimentation with deviating from the standard recipe. This program has been sponsored by Heritage Foods USA.

“To speed dehydration, I always start the dehydrator at a higher temperature and then turn it down.” [9:30]

“Unless they’re going someplace to get it reinvented, people generally want what they’re used to.” [35:20]

Dave Arnold on Cooking Issues

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Is it possible to get the soy taste out of soy milk? How should you cook lupini beans? Can we completely do away with plastic bags? Is Dave Arnold ever wrong? All this and more on this week’s episode of Cooking Issues! This program has been sponsored by Whole Foods Market.

“It’s not pretentious to want your food cooked properly.” [20:30]

“Anything that you can keep out of your fridge is a bonus, because fridge space is limited.” [25:30]

Dave Arnold on Cooking Issues

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This week on Cooking Issues, Dave takes question after question. First soy milk, then low-temperature cooking, then salting meat, etc. How does salting your meat longer before you cook it affect its taste and texture? What is the problem with low-temperature wings? Tune in for the answers to these and many more questions! This program has been sponsored by Whole Foods Market.

“If you salt meat before you cook it, it changes the texture of the meat.” [18:15]

“The point of beer gas is so that you can have a high pressure on the keg to drive the product through without having a lot of carbonation.” [38:35]

Dave Arnold on Cooking Issues.

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On today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez help out some listeners with sharpening knives, plate durability, pressure cooking eggs, and much more. Hear Dave’s opinion on which types of plates and bowls you should own in your restaurant or home, as well as what the problem is with drinking out of mason jars. This program has been sponsored by Heritage Foods USA.

“I like a good heft in my flatware.” [31:40]

“Mason jars are thick, they’re like drinking out of an iPad.” [35:45]

“Fry from frozen!” [50:30]

Dave Arnold on Cooking Issues

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