Cooking Issues

By Heritage Radio NetworkTechnology Arts

Cooking Issues episodes

May 15, 2012 Episode 83: A Nasty Leak
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
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46 min
May 08, 2012 Episode 82: Puffing Guns and Orange Shirts
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
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53 min
May 01, 2012 Episode 81: Back from Berlin
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
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51 min
April 17, 2012 Episode 80: Flavor Pairings & More
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
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54 min
April 10, 2012 Episode 79: Brooks Headley Returns
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
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52 min
April 03, 2012 Episode 78: Maxime Bilet
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
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52 min
March 20, 2012 Episode 77: Juniper, Steaks, and Vegan Bakes
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
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42 min
March 13, 2012 Episode 76: Tony Conigliaro
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
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1 hr
March 06, 2012 Episode 75: Low Temperature & Hot Pockets
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
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45 min
February 28, 2012 Episode 74: From Moscow to Australia
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
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45 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…