Cooking Issues

By Heritage Radio NetworkTechnology Arts

Cooking Issues episodes

February 05, 2013 Episode 113: Espresso, Hot Sauce, & Vinaigrette
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
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59 min
January 29, 2013 Episode 112: Seal the Deal
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
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49 min
January 22, 2013 Episode 111: Offal and Kombu
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
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1 hr
January 15, 2013 Episode 110: Fried Chicken & Lobster
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
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46 min
January 08, 2013 Episode 109: Pine, Yolks, & Soup
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
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50 min
December 18, 2012 Episode 108: Knives & French Fries
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
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52 min
December 11, 2012 Episode 107: Food Science Schooling
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
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45 min
December 04, 2012 Episode 106: Live Readings with Harold McGee
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
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47 min
November 27, 2012 Episode 105: Grease on Cashmere
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
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1 hr 3 min
November 20, 2012 Episode 104: Turkey Issues
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
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49 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…