Cooking Issues

Latest Episodes:

Episode 193: The Holiday Show Dec 16, 2014

Show notes

Dave and Nastassia are back this week to take caller questions on a range of topics including french fry infusion, freezing liquor, and cooking lamb hearts. Dave goes in-depth on low-temp cooling curves and explains the technique for milkwashing vodka in a home kitchen. Later on, Dave answers a caller question on how to make large-format party drinks using a circulator and dry ice. Tune in!

“The cheapest way to do large quantities of vacuum infusion is to get an HVAC type vacuum pump for around $100 off of eBay and hook it up to a piece of acrylic placed on top of a bain-marie”

“It is very difficult to freeze things with dry ice because dry ice is not a liquid so you cant get complete submersion of your herbs in the freezing medium” Dave Arnold on Cooking Issues

“The best parts of a chicken are definitely the skins and the hearts”

–Dave Arnold on Cooking Issues

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Episode 192: Watch Your Trees! Dec 10, 2014

Show notes

We learn a few things on this week’s episode of Cooking Issues: There is a Christmas tree thief amongst the Cooking Issues team, Dave hates Amazon reviewers who don’t know what they’re talking about and Angostura balls are a real thing. Tune in for another 100MPH blur of culinary science information, quips and jokes on the most entertaining food show on the planet! This program was brought to you by Brooklyn Slate.

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Episode 191: Turkey Recap Dec 02, 2014

Show notes

Thanksgiving is over but that doesn’t mean Dave Arnold and the Cooking Issues team is done talking turkey. Tune in for a holiday meal recap on this week’s episode of Cooking Issues. Dave also addresses some Amazon/Searzall issues and explains why Black Friday was a nightmare for him. He answers a few questions towards the end of the show. There are plenty of laughs in this one! This program was brought to you by Cain Vineyard & Winery.

“I’m all for dreaming big, but don’t dream stupid!” [09:30]

–Dave Arnold on Cooking Issues

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Episode 190: Turkey Time Nov 25, 2014

Show notes

This week on Cooking Issues. Dave Arnold gets ready for thanksgiving week by taking listener questions on topics including naked citrus storage and stone oven construction. Dave explains why exactly NYC street pretzels suck so much and his preferences on turkey brining. Later on we take a listener question on tempeh and the benefits of making it Sous-vide style. This program was brought to you by The International Culinary Center.

“Every piece of meat that comes from a wild animal is going to taste a little differently depending on where its from, what its been eating, the condition it was in and a handful of other factors.”
[21:00]

“If you get a huge sack of pinkish liquid after thawing frozen meat, you know it wasn’t frozen properly.” [22:00]

“If the bread still has any moisture left in it, the salt will pull it out and leave you with a disgusting NYC street pretzel.” [43:00]

–Dave Arnold on Cooking Issues

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Episode 189: Sous Vide and Fireball Whiskey Nov 18, 2014

Show notes

This week on Cooking Issues, Dave Arnold is joined by Douglas Baldwin, author of Sous Vide for the Home Cook to discuss death curves, low-temp safety, and his ChefSteps sous vide class. Later on they discuss the ethics of food safety procedures and the risks of eating. Dave also takes listener questions on injection turkey brining and the science behind the infamous fried turkey explosion. After the break Dave goes into detail on grinders of all types and his thoughts on the Fireball whiskey recall. This program was brought to you by Cain Vineyard & Winery.

If you’re going to try something new and experimental for Thanksgiving, test it first” [13:00]

“Cooking is relatively unsafe unless its very well controlled. This is why people get food poisoning all the time. As a whole, low temp cooking is vastly more controlled than traditional home cooking and therefore more safe.” [19:00]

“The average sprout is an abomination!” [25:00]

–Dave Arnold on Cooking Issues

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Episode 188: Late from Brooklyn Nov 11, 2014

Show notes

Dave Arnold is back for a short show this week to answer listener questions including fungal Chitosan clarification, alcoholic Pacojet sorbets, and chopping candied rose petals. Later on Dave discusses the best techniques for searing with the Searzall (Searzall Searzall) and explains the science behind eutectic freezing. This program was brought to you by Fairway Market.

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Episode 187: Pizza Party Nov 04, 2014

Show notes

Dave Arnold is back from StarChefs this week to answer listener questions about bottling sodas at home, disgorging cider, and rendering fat in a pressure cooker. Anthony Falco of Roberta’s calls in to answer a question about sourdough starters. We find out that Nastassia doesn’t own an oven and Dave divulges his must-cook circulator foods as well as best uses for MSG. Later on we define the commonly misused definitions of “nitrous” and “nitrogen cavitation”. This program was brought to you by Whole Foods Market.

“Natural sodas that you find in Whole Foods tend to be under-carbonated because without preservatives they need to pasteurize the soda which can affect the pressure inside the bottle.” [18:00]

“Your freeze dryer is not only limited by the size of the drying chamber but also by volume of the cold trap.” [34:00]

“Noticeable MSG is more offensive than noticeable salt.” [49:00]

–Dave Arnold on Cooking Issues

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Episode 186: JUSTINO! Oct 21, 2014

Show notes

This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the “Justino”. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market.

“The reason you don’t put salt in your bread dough before the resting stage is that salt is a yeast inhibitor.” [33:00]

“When you’re doing something like sauerkraut or kimchi you’re already in an anaerobic situation, so you shouldn’t have to worry about safety as much” [36:00]

–Dave Arnold on Cooking Issues

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Episode 185: The Future of Meat Oct 14, 2014

Show notes

This week on Cooking Issues, Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singer’s ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immersion circulator for beer Brats. This program was brought to you by White Oak Pastures.

“The Spanish word for Worcestershire sauce is ‘English sauce’.”

“You have to make a big enough investment in time and or money to ensure that you go through with your project.”

“The important things you have to remember with Kombu is the variety, how it’s cut, cook temperature, and cook time.”

–Dave Arnold on Cooking Issues

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Episode 184: Bonus Episode Oct 14, 2014

Show notes

Good news! It’s a bonus episode of Cooking Issues where Dave tries to catch up on un-answered questions and (mostly) succeeds!

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