Cooking Issues

Latest Episodes:

Episode 123: Mashed Potato Nightmare Apr 16, 2013

Show notes

Arielle Johnson, bitters enthusiast and flavor chemical collector, joins Dave Arnold and Nastassia Lopez in the studio for this week’s episode of Cooking Issues. Listen in to hear Dave talk about his mashed potato nightmares, and why a swinging bucket centrifuge is the ideal centrifuge for a home kitchen. Want to cook a burger in seconds? Try ohmic heating! Later, hear answers to questions about the food safety considerations of re-using soda bottles for carbonation. Dave, Arielle, and Nastassia give some tips on making vermouth at home, and what can be done to enhance the apertif’s flavor and color. Want to make better rice noodles? Finally, learn some wheat science on this week’s Cooking Issues! This program has been brought to you by Fairway Market.

“Another way to cook things is to strap electrodes to the food and use the food itself as a resistor. That’s the principle behind ohmic heating.” [26:35]

“Whenever you’re bringing liquid nitrogen into the bar, you need to have a lot of safety training.” [53:15]

— Dave Arnold on Cooking Issues

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Episode 122: Life’s a Beach Apr 09, 2013

Show notes

Today on Cooking Issues, Dave Arnold hopes to make your cooking life a beach. Nastassia Lopez calls in from the beautiful beaches of Rhode Island to talk with Dave about the new Booker and Dax Searzall. What does it sear? Everything! Learn more about the safety logistics of their new contraption throughout this installment! Dave talks with some callers about pH and pickling, as well as pizza steels and their ability to stand up to uneven heat. Is it safe to use gases from paintball canisters to carbonate beverages at home? Find out if it’s possible to turn Dr. Pepper into a powder, and learn how to make a red velvet cake without using dyes or beets! Can you name five things that Nastassia actually likes? Hear the list on this week’s Cooking Issues! This program has been brought to you by S. Wallace Edwards & Sons.

“For preservation, you need a vacuum- and the better the vacuum, the happier you’re going to be.” [41:00]

“Dehydrating things with sugar can be very difficult because the more you dehydrate things, the more that sugar wants to resist losing that last bit of water.” [45:40]

— Dave Arnold on Cooking Issues

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Episode 121: Hard Water & Feral Pigs Apr 02, 2013

Show notes

Find out some alternative uses for transglutaminase on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are answering listener questions on topics from first aid to Salamander broilers. Listen in to hear how hard water affects the cooking of vegetables, and learn how you can simulate hard water with calcium hydroxide. Can transglutaminase be used to seal wounds in humans? Learn how to use pectin to preserve the shape of berries in pancakes and waffles, and find out more about trichinosis and pork in the United States. Dave suggests some ways to preserve foods on short camping trips, and explains some ways to carbonate at home! Thanks to today’s sponsor, Fairway Market.

“If you have a giant ice block, you should have no problem keeping that for three days in your cooler- and put your food next to that. And you can make great drinks with that, too!” [46:10] — Dave Arnold on Cooking Issues

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Episode 120: Gas Burners & Acrylamide Mar 26, 2013

Show notes

Dave shares his love for gas burners on today’s episode of Cooking Issues! As always, Dave Arnold and Nastassia Lopez are in the studio to answer listener questions about all things food. Listen in to hear about a recent scandal in Denmark where pork was found in shawarma! Dave and Nastassia read off a few more name suggestions for their new torching product, as well. Tune into this episode to learn more about creating smokey, umami flavor in vegetarian dishes! Lastly, Dave wraps up the episode by talking about frozen drink stabilization and the health considerations of acrylamide. This program has been sponsored by Hearst Ranch.

“Smokiness is something that you need to replace when you’re omitting a smoked ham or bacon product. But liquid smoke is not the answer!” [29:15]

— Dave Arnold on Cooking Issues

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Episode 119: Acetobacter, Eggs, & Ice Mar 19, 2013

Show notes

Pop Rocks, vinegars, nanoparticles, and eggs- we’ve got it all on this week’s Cooking Issues. Dave Arnold and Nastassia Lopez begin the show with a official response from S.C. Johnson about sous vide cooking in Ziplock bags! Later, hear about the possibilities of savor Pop Rocks and open-fermentation fruit vinegars. Should nanoparticles in food a safety concern? Dave hears back from listener about some new and interesting egg peeling techniques. Can harissa sauce be made shelf-stable without the addition of preservatives? Finally, Dave closes out the show by talking about Booker and Dax’s ice program! This episode has been brought to you by White Oak Pastures.

“The reason to raise the pH when pressure cooking is to shift the temperature at which a Maillard reaction occurs to a lower temperature.” [20:25]

“You can you take a something that is safe to use (in food) and decrease its size by so much that it is no longer safe to be used.” [25:30]

— Dave Arnold on Cooking Issues

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Episode 118: Fermented Llama Saliva Mar 12, 2013

Show notes

Fermented saliva, quail eggs, jello wrestling, vermouth cocktails, kombucha, pressure cooking, fermented milk and bad accents are all a part of this week’s episode of Cooking Issues. Tune in as Dave Arnold does his usual routine of answering more questions than you can keep up with in under 60 minutes. No question is off limits, and Dave is on top of his game this week. Have a question for the show? Call us at 718-497-2128 every Tuesday at 12pm or email info@HeritageRadioNetwork.org. Regulars and newbies alike – tune in to this show for a classic example of what the Cooking Issues team can do for you. This program was sponsored by Hearst Ranch.

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Episode 117: Fecal Beer Mar 05, 2013

Show notes

Can’t get your dragons beard candy soft enough? Want to use avocado in a sous vide recipe? Do any of these questions make sense to you? If so – you’ve found the right show. Tune into another wild and wacky episode of Cooking Issues as host Dave Arnold plows through food-tech questions from listeners covering a wide range of topics. This week’s show is extra special, as friend of the show Joel Gargano is in studio performing the Cooking Issues theme song live on-air! Today’s program was sponsored by Rolling Press.

“Sourness is a relatively simple flavor in that it activates one receptor only in your tongue. Ditto with sugar.” 45:00

“Hops act as an anti-microbial. If you’re going to have a hop free beer, you want to make sure you won’t have other things growing in it.” 53:00

–Dave Arnold on Cooking Issues

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Episode 116: Pork & Dessert Feb 26, 2013

Show notes

We’ve got a pork-filled episode of Cooking Issues this week! Dave Arnold and Nastassia Lopez are back again, and they’re talking about the many uses for country ham. Tune in for Dave talking about country ham has a seasoning meat as opposed to a central protein. Hear callers ask Dave about smoking and cooking a pig head using low-temperature techniques! Other topics include vacuum distillation, and the uses for Wondra flour! Dave wraps up the show with some dessert suggestions. Learn about non-dairy ice cream and making lemon curd! This episode has been brought to you by The International Culinary Center.

“The definition of forever is two people and a country ham.” [7:30]

“The benefit of Wondra being pre-gelatinized is that it will go into solution in a cold liquid.” [31:00]

— Dave Arnold on Cooking Issues

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Episode 115: Cookie Shards Feb 19, 2013

Show notes

Can you make high quality bread with bread machine? This week on Cooking Issues, Dave Arnold and Nastassia “The Hammer” Lopez are talking low temperature, vacuum machines, and more! Find out if bone-in meat actually affects flavor, and learn if you can use your bread machine for low temperature cooking. What types of vacuums make for better food quality? Later Dave talks about the benefits of culinary school, and find out how to improve your culinary skills at home. How can you keep your leftover fried chicken crispy? Find out on this week’s Cooking Issues! This program has been brought to you by Rolling Press.

“Theoretically, you could take a bread machine, externally control it, and hack the thing and use it as a low temperature cooker.” [16:00]

“I think that the higher vacuums actually decrease the quality of the food.” [26:45]

“You can learn to cook on your own, but it’s very difficult to learn how to work in a restaurant on your own. You can learn that from working in a kitchen, or from culinary school.” [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 114: The Hammer Joins Twitter Feb 12, 2013

Show notes

Pick perfect apples, find uses for your cheese rinds, and learn more about distillation on this week’s Cooking Issues! Tune in to hear Dave Arnold and Nastassia Lopez talk about different textures and acidity levels in apples. How does the shape of a glass affect the drinking experience of certain spirits? Find out about bloom strength in gelatin, and hear Dave and Nastassia talk cut-rate cheese emporiums. Dave also talks about blending and distilling botanicals in a rotovap. Learn about fossilizing vegetables, fermenting rice, and more on this week’s Cooking Issues. This program has been brought to you by Ambur Point of Sale App.

“The problem with a lot of old apple varieties is that they lose they’re crunch after a while; they’re not meant to be crunchy.” [7:05]

“With infusions, the flavors are all dependent on how they are produced.” [32:50]

— 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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