Cooking Issues

With no shortage of veggetti puns, Dave Arnold celebrates his 44th birthday in style on a brand new episode of Cooking Issues. The radio team is sipping on Proesecco and laughing their heads off this week. Tune in for a fun-filled episode of the best food science podcast in the world! This program was brought to you by MolecularRecipes.com. “It’s tomato stew until you add the cumin. Without cumin, its not chili.” [6:30] “When you fire a tandoor for the first time you protect the clay from later thermal shock, but you have to put a seasoning on it.” [13:00] “Traditionally, most hams were sliced the way a spanish ham was, the long way or horizontally. This produces a much chewier piece of meat and gives you a longer slice. The crosscut we have now came into vogue only after Van Berkel’s invention of the meat slicer.” –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold celebrates his (first!) James Beard Award nomination with a mellow and distinguished episode of Cooking Issues. Nastassia Lopez joins by phone and Peter Kim of MoFAD is in the studio for the festivities. Dave answers all sorts of questions covering topics from iSi whippers to corned beef techniques. This program was brought to you by our friends at MolecularRecipes.com. “DO NOT STORE THE ISI WHIPPERS WITH THE FREAKING LIDS SCREWED DOWN! It just turns into nasty!” [38:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to episode 201 of Cooking Issues. This week, Dave roasts Nastassia for not having a pressure cooker, Jonny Hunter of Underground Meats calls in and some suggestive jokes are made. This program was brought to you by MolecularRecipes.com. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmer’s markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gasses and kegging cold brew with nitrous or CO2. This program was brought to you by MolecularRecipes.com. “I got a pickup truck, some land, and a labrador. I’m getting closer to the dream.” [19:45] “There are really only two tomatoes that I go to great lengths to get; Aunt Rubys’s German Greens and German Stripes” [12:00] “All ISI whippers are fine for hot liquids. The only difference is that the ones marketed for hot liquids are insulated which can actually be a detriment under certain circumstances.” [42:00] “For those of you who have not hung out with Sommeliers, don’t start. Sommeliers are hardcore.” [44:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold and Nastassia jump right in this week to a listener’s question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com. “Pressure cooker stocks come out browner than regular stocks” [25:00] “When I’m cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly” [51:00] “Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way.” [59:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and Nastassia are back this week to take listener questions on a host of topics including essential oil emulsification, bone broth cappuccino foam and budget circulators. Dave gives his opinion of “smart” lightbulbs and discusses high-end scrapple. Later on Peter Kim of MOFAD joins in and discusses Dashi and allium oils. This program was brought to you by MolecularRecipes.com. “The larger the volume of water you want to keep warm, the longer it will take to heat up but the less temperature fluctuation you will have when you dispense.” [43:00] “As it turns out, people don’t like liver in their scrapple.” [59:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyone’s picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you by MolecularRecipes.com “Don’t be afraid of nepotism. When you don’t have anything, you have no responsibility not to accept the generosity of others.” [3:30] “Any chemical supply site that will sell to you is going to rip you off majorly just for repackaging it.” [15:30] “For my last meal I would want to do some kind of crazy comparison to foods I couldn’t otherwise have. I wouldn’t go for comfort food because really there’s no comfort to be had…For my last meal I would want to learn something.” [19:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a make your own sushi party for your kids and explains how to minimize crystallization when making ice. A listener asks what kitchen tool he should buy next. A centrifuge? A PacoJet? Maybe a sweet coffee setup? Later on Jonny Hunter from The Underground Food Collective stops by to talk about his centrifuge disaster. This program was brought to you by White Oak Pastures. “Using plastic wrap over your ice block should greatly reduce the amount of crystallization you get in your freezer.” [42:00] –Dave Arnold on Cooking Issues “The kitchen size is usually a little better when doing a restaurant pop-up in Brooklyn as opposed to Manhattan.” [44:00] “We had a centrifuge bucket that broke because of a hairline fracture. It threw the bucket into the wall which moved the centrifuge three feet and shook the whole concrete building… we take a lot more precautions now.” [50:00] –Jonny Hunter 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.

Chia seeds, outdoor kitchens, espresso beans, centrifuges — all topics of discussion on this week’s episode of Cooking Issues! Jack introduces some weird special effects on his mic, Dave screams about how much he hates turkey and salmon burgers and Nastassia reminds us that she hates chia seeds. This program was brought to you by MolecularRecipes.com. “Espresso is all about control and repeatability of a small range of variables.” [09:00] “On a spinning bucket centrifuge, you need a higher G Force than in a fixed angle rotor.” [21:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold and the Cooking Issues team is back for 2015! Hear about holiday meals, Hoppin’ John, cooking carrots in a bag and oh so much more. Dave defends the name Rex, expresses his distaste for tilapia and brings in the new year with a bevy of information from listener questions. This program was brought to you by Whole Foods Market. “Tilapia is the worst – as we all know. My new years resolution is stopping other people from eating Tilapia.” [04:00] “I don’t get to cook too much for a living now, I’m back to being like a private cook.” [44:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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

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

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

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

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

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

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

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

Good news! It’s a bonus episode of Cooking Issues where Dave tries to catch up on un-answered questions and (mostly) succeeds! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, as well as the details of making onion ice cream. For this Stinky Fish Tuesday, Dave welcomes guests Paul Adams, Senior Editor of Popular Science Magazine, and Don Lee of Cocktail Kingdom to partake in a unique fish tasting live on air. Starting off with two types of salmon, the group moves to Swedish fermented shark. Describing the interesting background and origins of the fermented shark, it turns out that facts don’t hold a candle against the taste! This program was brought to you by Edwards VA Ham. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well. Dave answers some calls and emails on topics relating to Rotovap, Ice-cream makers and centrifuges. Also, there is a discussion on the 25th anniversary of Slow Foods. This program was brought to you by Wilma Jean. “A leaky rotovap is a key loss of flavor loss in distillation”. [24:00] “Everything you boil – you have to condense. You have to have as much chilling power as you have heating power.” [35:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Dave’s ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean. “For making seltzer, you need a high pressure regulator. The low pressure ones designed for beer won’t work. ” [19:00] “Eggs provide viscosity, protein, and holding structure to cakes” [35:00] “Methocel is one of the few hydrocolloids that sets as you heat it” [36:00] “A 180 liter doer of liquid nitrogen loses 1.25% of capacity per day” [49:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Why’s my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this week’s episode of Cooking Issues. Listeners also get to learn the meaning of “Pancake Syndrome” (It’s not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market. “Most of the greening in meats are due to sulfur or hydrogen peroxide.” “The longer an onion sits after it’s cut the more metallic it’s going to taste” “Do not store flour in the fridge, store it in the freezer.” –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As long as you’ve got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usual dance of comedy, science and advice on another jam-packed episode of the most informative and cutting edge food advice show in the world! Today’s program was brought to you by White Oak Pastures. “The maximum amount of ice cream you should buy for home use is a half gallon. anything more than that is too much and will go bad.” [20:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Why are big-chain delivery pizza crusts so disgusting? What’s a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this week’s edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course — hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market. “99.9% of the cream you buy in the supermarket has been highly ultra pasteurized. The reason for this is cream doesn’t sell as quickly as milk or get used as quickly.” [22:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave survives a cement-dust ridden bike ride through Bushwick yet again to host a hilarious and information-packed episode of Cooking Issues. Find out which one food item Dave & Nastassia agree on, what his thoughts are on nutrition, health and diets & his thoughts on slow cooking vegetables. From Steve Miller to fake caramel – take a ride through many thoughts and topics this week with Dave and the gang. This program was brought to you by Edwards VA Ham. “I don’t believe in any health claims to be honest.” [15:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What’s the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he’s joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture – join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham. “Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil.” [17:00] “If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, I’m never happy and always end up getting the good one in the end.” [28:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today’s episode of Cooking Issues. Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you by Edwards VA Ham. “If you’ve ever had non stabilized cream cheese it’s really grainy.” [20:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

There’s a guest announcer this week on Cooking Issues, the energy is high and the studio is ready for your questions! Tune in as Dave fields queries on everything from circulators to mulberries. Phil Bravo is in the studio for some extra fun (and voice work) this week as Dave tackles questions as usual. It’s another wild ride on Cooking Issues! Today’s show was brought to you by Rolling Press. “Worcestershire sauce is the equivalent of fish sauce but for British taste.” [41:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s summertime and the weather is hot in NYC, which means Dave Arnold is fresh off a sweaty bike ride and ready to answer your questions on a brand new episode of Cooking Issues! This week, he’s joined by friend, Executive Chef at Del Posto and proprietor of Pasta Flyer, Mark Ladner. Imagine the warmth of Grandma’s cooking transported into an animated quick service setting. Over the past three years – this is the idea that chef Mark Ladner has been researching and he’s finally ready to introduce it to the world. Tune in and hear what plans he has in store for Pasta Flyer – and make sure to donate to the Kickstarter page (3 days left!) if you want to see quick service pasta in your neighborhood. Today’s program was brought to you by The International Culinary Center. “We decided to focus all our energy on making the absolute best gluten free pasta. I feel like I’ve been able to simulate an al dente texture in the gluten free pasta, which is difficult.” [05:00] ” [05:00] –Mark Ladner on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave’s back for Cooking Issues and he’s joined by friend of the show Chris Young of Chef’sSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chef’s Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride – tune in for a rapid exploration into Cooking Issues – both complicated and simple! This program was brought to you by Whole Foods Market. “Any food safety organization in the world’s job is not to figure out the minimum possible thing that’s safe – their job is to provide bullet proof guidelines so nobody can mess up. THUS all of the rules are always overkill, 100% of the time.” [10:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are smashing smoke detectors! Tune in to hear talks about calcium and pickling, the working conditions surrounding farmed shrimp, kitchen ventilation and more. Learn how to use calcium chloride for crunchy pickles without the unwanted calcium taste. How long is leaf lard safe in a freezer if it has come in contact with oxygen? Dave recounts a recent article that highlights the slave labor involved in overseas shrimp farming, and why it is important to always question the labor involved in food production. Is it safe to ostrich fiddleheads if they’re only lightly blanched? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Bonnie Plants. “People think about sustainability, whether or not their food is local, economics, etc. Not many people consider if their food is made by slaves.” [21:00] — Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Learn about gluten-free flour on an interesting episode of Cooking Issues, featuring guest Lena Kwak of Cup4Cup. “Cup for Cup” is a complete multi-purpose, gluten-free flour blend that can replace all-purpose flour in most quick bread, cake, muffin, cookie and biscuit recipes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave Arnold jumps right into this week’s episode of Cooking Issues answering some specific questions on pressure cookers. Later on, he’s joined by Patrick Martins, founder of Heritage Foods USA & Heritage Radio Network, and author of The Carnivore’s Manifesto Eating Well, Eating Responsibly, and Eating Meat.. Patrick explains why he thinks local doesn’t always mean best, why cheap meat is classist and why it’s so important for there to be a Museum of Food & Drink. This program was sponsored by The Wisconsin Milk Marketing Board. “I don’t like pressure cookers that vent if you’re going to do things like stock.” [06:00] –Dave Arnold on Cooking Issues “Local is a distance, not a gastronomic term.” [25:00] “We can’t unwittingly shield the robber barons from criticism, the Goldman Sachs and the Purdue’s.” [29:00] –Patrick Martins on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave’s back in the studio and that means a brand-spanking new edition of Cooking Issues! Tune in as he plows through listener questions and goes on a rant about Columbo — yes the TV show. How on earth could somebody NOT like fish sticks? How can one make rapid infused sangria? What DOES Nastassia like? Tune in and find out! This program was sponsored by Seersucker Brooklyn. “People who multitask actually null task. It’s called zero tasking – it’s a new thing I want people to be aware of.” [45:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave might be home this week – but that’s not stopping him from hosting another jam-packed episode of Cooking Issues. Vacuum infusions, smoke, botulism, selzter, you name it – he’s on it. Tune in as Dave calls in from home to answer a plethora of listener questions – including making popcorn taste like Doritos. Will Dave’s band Bluto be making a comeback? Should you stop worrying about smoke in the kitchen? What’s a PID controller? Find out on the latest edition of Cooking Issues. Today’s program was brought to you by White Oak Pastures. “The problem with botulism is that it isn’t destroyed by freezing or cooking at normal temperatures. The reason it’s so tricky is that it forms spores – when you start killing off the bacteria some of them turn into spores that are extremely resistant to heat – you have to pressure cook to get rid of them.” [18:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Deep deep pizza, fried pickles, spent chickens, food grad phosphates… yep.. it’s another hilarious and jam-packed episode of Cooking Issues. This week Dave is in a particularly fun mood as he speeds through rants on GMO’s, NYC Subway Stations and bad pizza. He also gives listeners advice on batter adhesion, frying and grain milling. Tune in and enjoy the ride. This program was sponsored by White Oak Pastures. “Who wants to eat pizza with a fork besides Bill DeBlasio?” [17:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Malolactic fermentation, Champagne, cereal, lime shortage…. yep.. it’s another information-packed episode of Cooking Issues. This week Dave shares his thoughts on the lime shortage debacle and why lemons are no substitute, he explains the role acid plays in Champagne and gives an update on the MOFAD (Museum of Food & Drink) puffing gun. Try to see if you can keep up with the smartest guy in food on Cooking Issues. This program was sponsored by Bonnie Plants “Something about storing diluted Campari or Aperol in the presence of acid causes the liquor to change overnight – it’s very odd!” [21:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave first answers a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts. This program has been sponsored by The International Culinary Center. “Lime juice does not last. Not at all.” [25:15] “Alcoholic products foam a lot more than non-alcoholic products do.” [32:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Continuing where we left off last week, Dave rattles off some listener inspired Kitchen Pet Peeves on this week’s episode of Cooking Issues. Find out what really makes him tick, including everything from bad quart containers to front-of-house complainers. Later in the show, Dave talks about everything from plastic wrap to hot sauce. Added bonus: Dave’s son Booker is in the studio this week! This program was sponsored by Heritage Foods USA. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Chris Young, founder of ChefSteps, calls in to provide some insight on today’s caller questions. He and Dave answer some super scientific questions about emulsifier systems and pressure cookers. This program has been sponsored by S. Wallace Edwards & Sons. “Cooking at a professional level is all about teamwork.” [43:45] –Chris Young on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards & Sons. “As a group, cephalopods are short-lived creatures…so a real big squid is only living for 5 or 6 years.” [28:00] Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this week’s Cooking Issues, Dave tells us about a recent experiment that uses baby poop to make sausage more healthy. Then he talks about a number of great uses for a microplane and educated us on which foods should and should not be stored in the fridge. Tune in to hear the full episode! This program has been sponsored by White Oak Pastures. “Do not, DO NOT store bread in the fridge, holy crap!” [19:15] Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015 wall calendar. Tune in to hear today’s questions from Austria and Switzerland! This program has been sponsored by S. Wallace Edwards and Sons. Image from The Vak Shack “Remember, you’re never freezing ice cream until it’s a total solid. There’s always some of it that’s still a liquid.” [43:00] Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cooking Issues is taking submissions for new theme songs! On this week’s episode, Dave Arnold and Nastassia Lopez talk to the food safety concerns of MSG, and talk about making sour apricot sodas without using alcohol. Is sodium benzoate effective in stabilizing fruit juices? How can you evaluate the safety of koji? Learn how crustaceans reproduce, and how fisherman deal with producing female lobsters. This episode has been brought to you by Fairway Market. “When a lobster fisherman catches a buried lobster, they throw it back. A buried lobster is a producing female, and that’s their bread and butter!” [37:00] — Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave tells us his method of dehydrating food and explains the effects that different ovens have on baking bread. After the break, Jack offers his opinions on Bloody Marys, and Dave explains the beauty of experimentation with deviating from the standard recipe. This program has been sponsored by Heritage Foods USA. “To speed dehydration, I always start the dehydrator at a higher temperature and then turn it down.” [9:30] “Unless they’re going someplace to get it reinvented, people generally want what they’re used to.” [35:20] Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Is it possible to get the soy taste out of soy milk? How should you cook lupini beans? Can we completely do away with plastic bags? Is Dave Arnold ever wrong? All this and more on this week’s episode of Cooking Issues! This program has been sponsored by Whole Foods Market. “It’s not pretentious to want your food cooked properly.” [20:30] “Anything that you can keep out of your fridge is a bonus, because fridge space is limited.” [25:30] Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on Cooking Issues, Dave takes question after question. First soy milk, then low-temperature cooking, then salting meat, etc. How does salting your meat longer before you cook it affect its taste and texture? What is the problem with low-temperature wings? Tune in for the answers to these and many more questions! This program has been sponsored by Whole Foods Market. “If you salt meat before you cook it, it changes the texture of the meat.” [18:15] “The point of beer gas is so that you can have a high pressure on the keg to drive the product through without having a lot of carbonation.” [38:35] 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.

On today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez help out some listeners with sharpening knives, plate durability, pressure cooking eggs, and much more. Hear Dave’s opinion on which types of plates and bowls you should own in your restaurant or home, as well as what the problem is with drinking out of mason jars. This program has been sponsored by Heritage Foods USA. “I like a good heft in my flatware.” [31:40] “Mason jars are thick, they’re like drinking out of an iPad.” [35:45] “Fry from frozen!” [50:30] Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.