Cooking Issues

This week on Cooking Issues Dave and Nastassia help an aspiring chef in New Zealand who wants to make the big time in the States, and give him some pointers and a plan on getting across the sea and up the ladder. Dave also talks retrofitted C-Vap ovens and laments the great “sous-vide crackdown” of the 90s. The gang also reveal that you can indeed cook decent Osso Bucco in a pressure cooker, shaving off hours of cooking time and keeping your kitchen cool at the same time. This episode was sponsored by Fairway: like no other market.

Photo 1: Cvap Oven, Photo 2: Immersion Circulator

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This week on Cooking Issues Dave helps a listener fix a busted eBay purchase, laments America’s obsession with white meat versus dark, questions the validity of rubbing cucumbers together to reduce bitterness, works with a caller to combine cola and espresso, suggests replacing tendons with meat glue, and finally discusses the potential to infuse drinks with tobacco. Don’t miss another helpful, info-packed episode with HRN’s mad scientist duo Dave and Nastassia. This episode was sponsored by Whole Foods Market.

Photo: Tobacco infused whiskey

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This week on Cooking Issues Dave and Nastassia spoke on their usual wide breadth of topics, helping chefs from all over the planet cook their food flawlessly. The vaporizer, an instrument most often used for smoking pot, is touched on; some chefs are using vaporizers to distribute food scents for olfactory or theatrical effects. Dave also returns to a previous question regarding microwaves to discuss using silicon carbide as a heating catalyst (some substances just like microwaves better than others). Finally Dave and ‘Stassia talk about habanero vodka and its effects on mind, body and spirit. This episode was sponsored by Fairway: like no other market.

Photo 1: Volcano Vaporizer, Photo 2: bricks of Silicon Carbide

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This week on Cooking Issues Dave and Nastassia take a caller’s query on making chocolate at home, and delve into the world of “chocolate alchemy” with a crash course on the melanger–the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse.

Photo: Chocolate melanger

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This week on Cooking Issues Dave and Nastassia dish out a heaping helping of culinary assistance via the telephone as they field calls from friends and strangers alike. Tune in to hear suggestions for tackling the immense (in choice, not difficulty!) undertaking of cooking Indian cuisine, listen to the science behind and practical solution to keeping basil and other greens bright and fresh when chopping or slicing them, and of course don’t miss an opportunity to hear Nastassia’s astrological sign. This episode was sponsored by Whole Foods.

Photo: Bakon Vodka

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This week on Cooking Issues Dave and Nastassia tackle a bevy of questions and add some sage advice on all-you-can-eat restaurants for good measure. Dave helps a new college student sans kitchen (or even a hotplate) by explaining how to smelt metal in her microwave (seriously), and lends a hand to a fledgling food writer. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the coast of California.

Photo: Aunt Ruby German Green Tomato

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This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG (and the myths that prevent meeting that potential). Callers also wondered what equipment will get you the best juice and smoothie action and whether or not that food on Iron Chef was actually delicious or not. Don’t miss this chance to hear an east coast food legend speak among friends about the subject he loves most. This episode was sponsored by Tekserve: your one-stop shop for all things Mac.

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This week on Cooking Issues Dave and Nastassia spoke about the scientific wonders of Miracle Fruit, buying a Dutch Oven, cooking pasta as if it were risotto, fixing (and cleaning!) a refrigerated centrifuge from Ebay via a blood bank, plus a fascinating and brief history of the Tichborne Dole. This episode was sponsored by Fairway: like no other market.

Photo 1: Mircale Fruit, Photo 2: The Tichborne Dole

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Cocktail journalist and mixologist Dave Wondrich visits Cooking Issues to enlighten listeners on the current state of the punch bowl, classic Dutch distillation, where to find the best mixed drinks, and what actually makes punch punch. This episode was sponsored by Whole Foods Market.

Photo 1: Dave Wondrich, Photo 2: elegant “punch”

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This week on Cooking Issues Dave answered an email question regarding arguably the most delectable (and until the discovery of the ghost pepper, the hottest) of all peppers: the habanero. The listener was intent on neutralizing the heat of a habanero without killing the delightful floral aroma or taste, and wanted to do so without the use of a roto-vap. Topics covered this week also included the science of cooling and distilling a cocktail, the benefits of buying restaurant equipment from former drug fronts, and the legal issues involved in cooking and eating game. Plus Dave attempted help a listener cook fluffier farro. This episode was sponsored by Fairway: like no other market.

Photo 1: Habanero Chillies, Photo 2: Beaver, Photo 3: Yak, Photo 4: Farro

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