Cooking Issues

Latest Episodes:

Episode 153: Sanbitter, Crustaceans, & Canned Soup Jan 14, 2014

Show notes

On this week’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez take a number of caller questions. They provide some helpful advice on mixing with Sanbitter, discuss humane methods to cook crustaceans that will make them taste better, and much more! After the break, they keep the answers coming, discussing sugar in gummy bears, the pros and cons of canning vs bottling, and fungal infections on plants. This program has been sponsored by Hearst Ranch.

“Ice water does not an ice breaker make.” [11:35]

“The salt is not there in canned soup as a preservative, the salt is there because people like salt.” [34:35]

— Dave Arnold on Cooking Issues

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Episode 152: Circulator Explosion Jan 08, 2014

Show notes

Cooking Issues returns in 2014 with helpful kitchen tips regarding circulators, distillation, koji, and more! Tune into this week’s episode to hear Dave Arnold and Nastassia Lopez discuss clarification techniques, and why you don’t want to be in the same room as an exploding circulator. Later, tune in for Dave’s home kitchen modification suggestions. Find out why you should install foot pedals for your home sink, and hear why Dave doesn’t stack his mixing bowls by size. This program has been brought to you by S. Wallace Edwards & Sons.

“Normal reductions happen at high temperatures, but if you put your substance in a vacuum, you can do reductions at lower temperatures. You get very fresh flavors because you’re not blasting it with heat.” [31:00]

— Dave Arnold on Cooking Issues

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Episode 151: Robot Santa & Food Preservation Dec 17, 2013

Show notes

This week on Cooking Issues, Dave and Nastasha bring in Rebecca Palkoviks from Booker & Dax and Lara Speier from Days App. They explore the idea of hooking up a tube to a santa robot and pumping fake vomit through his mouth. Then Dave takes a few caller questions about food safety. Tune in to learn some important tips and tricks about refrigerating & freezing food for a long period of time! This program has been sponsored by Regional Access.

“Fresh tofu is amazing and it’s not high in acid.” [52:15]

—Dave Arnold on Cooking Issues

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 150: Senegalese Cuisine & Salami Dec 03, 2013

Show notes

On today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez answer questions about the essential steps to preparing eggnog. Dave calls up chef Pierre Thiam to discuss Senegalese cuisine. Before the break, he answers a caller’s question about cooking for pregnant women. After the break, Dave and Nastassia sample some salami from Underground Meats. This program has been sponsored by Underground Meats.

“People are using more and more oil, not for the taste, but just as a sign of being able to use more oil.” [35:30]

— Dave Arnold on Cooking Issues

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 149: Pre Nov 26, 2013

Show notes

On this week’s pre-Thanksgiving episode of Cooking Issues, Dave Arnold, Nastassia Lopez, and Piper Kristensen talk about the upcoming Kickstarter for the Searzall! Tune into this episode to learn why every culinary nerd needs a Searzall in their kitchen, and how you can support their campaign. Tune in to hear about the successes of turning various nut milks into tofu-like substances. Learn how to make a Reese’s-like filling for a pecan pie! Find out if salt-rising bread has the potential to be a food safety hazard. Don’t miss this week’s edition for more on eggs, chevre, peanuts, and other “Cooking Issues”! This program has been brought to you by Hearst Ranch.

“You can get tofu-like textures with any nut milk if you use the right processes.” [21:00]

“In salt-rising bread, the rising is not due to a yeast, but your good buddy clostridium perfringens- which is not the best thing, especially if you’re a soldier because clostridium perfringens causes gangrene.” [38:45]

— Dave Arnold on Cooking Issues

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 148: Rolled Meats, Roasted Peanuts, & Deep Frying Nov 19, 2013

Show notes

In this episode of Cooking Issues, Dave Arnold answers questions about rolled meats, and discusses low temperature methods of cooking turkey. After the break, Dave praises Virginia peanuts and explains why they blow all other peanuts out of the water. Then he describes a fantastic method of roasting and salting peanuts. Dave also gives us his theory on why agave provides such a unique and important sweetness to margaritas. Finally, he outlines a few of the best options for safely deep frying (without compromising quality) at home. This program has been sponsored by Cain Vineyard & Winery.

“Do not use a used hair dryer on food.” [19:15]

“Fructose is a very interesting as opposed to sucrose, in that its sweetness hits you right away, and then leaves very quickly.” [34:55]

— Dave Arnold on Cooking Issues

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 147: Mocktail Tales Nov 12, 2013

Show notes

In this episode of Cooking Issues, Dave Arnold discusses some mocktail recipes that most closely mimic all aspects of alcoholic beverages (minus the intoxication). Later, he describes various DIY methods to make your own dry ice. Then, Dave talks about the upcoming Kickstarter campaign for his new product, the Searzall. Finally, he goes over what can cause an oil fire, how disastrous they can be, and how to avoid them. This program has been brought to you by Brooklyn Slate.

“From a cooking standpoint, there is no question that a deep fryer is a good idea”. [43:10]

— Dave Arnold on Cooking Issues

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 146: Better than a BLT? Nov 05, 2013

Show notes

Can the BLT be improved upon? Is there anything more American than a Peanut Butter & Jelly sandwich? Do Tiki bitters belong in egg nog? Tune in to another jam-packed episode of Cooking Issues as Dave answers questions faster than you can think them up! This program was sponsored by Underground Meats.

“Jerusalem artichokes are the fartiest vegetable in the world!” [45:00]

–Dave Arnold on Cooking Issues

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 145: Do Octopuses Feel Pain? Oct 29, 2013

Show notes

Are octopus aware of their own existence? What’s the best fish sauce? How is pink salt different than regular salt? How do animals experience pain? Dave Arnold continues to plow through listener questions and make food seem easy. Tune in for non-stop knowledge and learn a thing or two about your food! Today’s show was sponsored by Heritage Foods USA.

“Nobody understands how to knock out the consciousness in an octopus because nobody knows how an octopus feels consciousness.” [37:00]

–Dave Arnold on Cooking Issues

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 144: Chuggin’ Diet Coke Oct 22, 2013

Show notes

Get ready for another jam-packed episode of Cooking Issues as Dave Arnold tackles everything from home-carbonation to hot sauce. Find out where his addiction to Diet Coke stems from and learn about why different foods change color. This program was sponsored by Regional Access

“If you don’t like eggplant parm, there’s something wrong with you!” [37:00]

–Dave Arnold on Cooking Issues

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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