Cooking Issues

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

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

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

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

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

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

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

Why are canned black olives so bad? This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking about some of the cocktails they’re making with crab apples for Martha Stewart’s American Made event. Hear how olives for canning are preserved using huge vats of lactic and acetic acid! Later, Dave answers a listener question about natural pickling. Can you boil vegetables before pickling them? Find out how to change the acid profile of different citrus juices. How should one treat leftover pasta versus leftover meats? How does Nastassia’s fantasy football team interfere at Booker and Dax? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Underground Meats. “The Wickson apple is nice little apple because it has a very high sugar content and a high acid content. And what that means is that it’s good for cocktails.” [4:10] “Only in the U.S. does bacon refer only to the belly of the pig.” [28:10] “American beer is supposed to cold because it has no flavor!” [39:15] — 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.

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks using a pressure cooker, and learn how hard water can affect beans. Are refrigerations naturally dry or moist, and how does refrigeration humidity influence food storage? Listen in to learn more about grilling cheeses, milk proteins, imitation caviar and more! What’s the best way to use blueberries in stirred cocktails? Make sure you don’t miss another insightful edition of Cooking Issues! This program has been sponsored by MOOD Magazine. “You can do fermentations without salt, but they’re not going to be consistent… If it gets sour, you’re probably going to be safe, but if it doesn’t, it’s possible that you’re going have some crazy stuff growing in there.” [18:25] — 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.

Dave Arnold and Nastassia Lopez talking HASIP Plans, 3-D Printing, pudding, and more on this week’s Cooking Issues. Tune in to hear Dave talk about the processed involved with validating HASIP Plans, and why you should support Underground Meats in their mission to create their own! Later, learn about the difficulties associated with pasteurizing fish. Piper from Booker and Dax calls in to talk about how he prefers to make puddings using different varieties of carrageenan. Is there a way to make 3-D printed food taste delicious? Finally, hear Dave talk about humane slaughter methods, and why there is not an ikejime equivalent for poultry or red meat. Thanks to our sponsor, Underground Meats. “Most fish cannot be adequately pasteurized in a vacuum bag because you have to cook it either too high or too long.” [14:20] “Food is about the day-in and day-out creation of something you want to eat… 3-D printing is all about extrusion using paste, and there’s only so much flavor or taste that you can get out of paste.” [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.

After an unexpected two-week hiatus, Dave Arnold and Nastassia Lopez are back with another episode of Cooking Issues! Tune in to hear Dave talk about his recent trip to Harvard University, and why he almost had a disastrous experience involving propane torches in his car on the way to Cambridge. Tune in to hear Dave take on fermentation! Dave talks about fermenting tomato paste and making hot pepper sauce. Learn about salinity, and whether or not it is safe to make ramen noodles using lye. Later, Dave describes the methodology of tofu-making and lays out some ideas for making a low-sugar sorbet. What’s the difference between low temperature cooking and sous vide? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Fairway Market. “Most recipes for pepper sauces just give a brine strength, but don’t give an actual salinity of the finished product.” [24:05] “If you’re making a sorbet without sugar, it’s not going to have the same texture… Sugar has very good texturizing properties.” [41:00] — 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.

What are the culinary and nutritional benefits of egg yolks? Find out all of this and more on this week’s edition of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio talking fried cheese, agar clarification, and a wealth of other topics. Find out why a good grinder is necessary for quality espresso. How can you create a deep freezing contraption with a salt water brine? Why does hydrolyzed pea protein lend itself to wobbly desserts? Tune in to learn more about the muscular systems of mollusks, how to remove grit from pudding, and steps to dry-salt a turkey! This episode has been brought to you by S. Wallace Edwards & Sons. “The grinder, in terms of the quality of your coffee, is equally as important as your espresso machine.” [4:15] “From a cooking standpoint, egg yolks are a miracle because they have all sorts of emulsification properties.” [9:40] — 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.

Dave Arnold and Nastassia Lopez get fishy on this week’s edition of Cooking Issues. After recounting the events of the recent puffing gun party, Dave gets down to business and talks about the various Japanese fish-killing techniques, and how they alter the texture and taste of fish. What are some of the necessary steps for preserving fish? Dave explains how to can and cure fish! Hear Dave resolve more listener cooking problems regarding chilling drinks, fungus on stone fruit, meat glue, gelatin, and blenders! You don’t want to miss out on this week’s episode of Cooking Issues! Thanks to our sponsor, The International Culinary Center. “The standard Western-style of fish-killing puts a lot of stress on the fish as it’s dying, and the stress has deleterious qualities on the flesh of the fish from an eating standpoint.” [14:20] — 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.

After sharing some unorthodox ideas for detox methods, Dave Arnold and Nastassia Lopez dig into a new batch of listener questions on this week’s episode of Cooking Issues. Hear how different eggs create different types of mayonnaise, and why one listener is having trouble making mayo from turkey eggs. Listen in to find out about some homemade, DIY immersion circulator technologies! Dave talks about muscle tissue in squid and octopus, and how invertebrates tend to get get mushy after long cooking times. Find out how changing the pH of certain seafoods can alter the texture when cooking! Finally, tune in to hear about the different grains, legumes, and beans that were blasted through the Museum of Food and Drink’s puffing gun! This program has been brought to you by Tekserve. “I hate mechanical relays for DIY electronics projects. Spend the extra three bucks and get a solid-state relay. They’ll last infinitely longer than mechanical relays unless you fry them.” [32:15] “Squid and octopus muscle is very different than vertebrate muscle… They tend to shrink up a lot more than vertebrate muscles do.” [36:30] — 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.

The phone lines are off the hook on this week’s episode of Cooking Issues! Dave Arnold is joined by Nastassia “The Hammer” Lopez, and is enduring the beginning stages of his lemonade cleanse. Learn about the history of the Stanley Burroughs Master Cleanse, and why Dave thinks it’s a bunch of baloney. Tune into this episode to learn the best way to slice country ham at home. What food safety considerations should people on neutropenic diets keep in mind? Find out why sausage casings have a tendency to break if they aren’t precooked. What kinds of fish lend themselves to low temperature cooking? Is it harder for bread to rise in higher altitude? How do different sugars affect flavor? Find out all of this and more on this week’s episode of Cooking Issues! Thanks to our sponsor, Fairway Market. “European hams are not cured in the same way that American hams are cured because they are hung in different ways while they cure.” [9:50] “Between does and bucks, people prefer the meat of does because they’re more tender… There is also a breakdown in the difference of flavor.” [14:00] — 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.

Congratulations to the Museum of Food and Drink on their successful Kickstarter campaign! Look out for the cereal puffer in a city near you! Dave Arnold is back in the studio this week with Nastassia Lopez to answer a few listener questions on topics such as micron size and sauerkraut. Find out how to use skin from slab bacon to make homemade pork rinds! Learn how to cook bratwurst in a circulator, and use unconventional fruit flavors in ice cream. Tune in next week to hear how Dave is handling his self-imposed lemonade cleanse! Thanks to our sponsor, Fairway Market. “The goal when making pork rinds is to convert all of the collagen into gelatin.” [14:40] — 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.

The Museum of Food and Drink’s Kickstarter is drawing to a close; tune into this week’s Cooking Issues, and donate today! This week, Nastassia Lopez, Peter Kim, and Piper Kristensen hold down the studio while Dave Arnold calls into the show from New Orleans. Tune in to hear about some of MOFAD’s upcoming plans, and why it’s imperative to support the MOFAD Kickstarter campaign now! Tune into this episode to hear the differences between young, commercial meat and older game animals. Where is the best place to find katsuobushi in New York City? Find out how to smooth out your ropey yogurt, and how to make lean bread with spent brewer’s grains. Tune in to learn about the different types of bacteria that are able to grow in your fridge! Thanks to our sponsor, ChefSteps. “The beef that we get is relatively neutral in flavor because the cattle are young. The older the game meat, the more interesting the flavor is going to be.” [15:25] — 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.

Dave Arnold calls in from Florida for this week’s episode of Cooking Issues. Nastassia Lopez holds down the fort in Brooklyn, and is joined by Peter Kim of the Museum of Food and Drink. Hear the crew talk about MOFAD’s Kickstarter project, and how they hope to bring interesting food exhibits across the country through a mobile museum model. Learn how to use the flavors of thai basil in your cooking. Find out about preserving deep fry oil and bacon grease, and learn the process of making spring roll wrappers. Is you homemade yogurt not thick enough? Try combining kappa and iota carrageenan! Find out how aging eggs changes their pH, and so much more on this week’s installment of Cooking Issues! Thanks to our sponsor, ChefSteps. “Thai basil is an extremely fragile herb. It goes black extremely quickly and the enzymes go very fast.” [9:30] “A dry sandwich makes me just as sad as a wrap.” [29:00] — 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.

Harold McGee joins Dave Arnold and Nastassia Lopez in the studio for today’s edition of Cooking Issues! Harold and Dave team up to tackle some listener questions regarding circulators, food aroma, fruit preservation, and more! Why does orange juice taste so terrible after brushing your teeth? Tune into this episode to hear the cast discuss the nuances of different condiments: ketchup, mayonnaise, barbecue sauce, and mustard. What brands are preferred? Find out why mustard oils in the United States don’t pack the punch of their overseas counterparts. Learn how to foam pre-made whiskey sours, and the best way to grill zucchini! Thanks to our sponsor, Underground Meats. Break music provided by Alan Wilkis. “Salt will actually help move aroma out of a food and into the air because it makes the food more polar and electrically charged, and then it pushes the scent out.” [6:00] “If you did a side-by-side test of ascorbic acid and honey to inhibit browning in fruit, I would suspect you would get better results from the ascorbic acid.” [20:15] — Harold McGee 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.

The puffing gun is up and running! This week on Cooking Issues, Dave Arnold and Nastassia Lopez recap the first test of the Museum of Food and Drink’s new cereal puffer! Later, Dave takes on some questions regarding bubble size in alcoholic drinks and flavoring Doritos. How can you get brown rice to stick together? Dave helps a caller preserve some cocktail cherries, and talks about his recent foraging adventures at Riverside Park. How would Dave make banana chips at home? Finally, hear about ‘cat crap coffee’ and 3D printing food! Thanks to our sponsor, ChefSteps. “The bubble size of any given drink is due to the amount of CO2 you push into it and the temperature at which you serve it.” [5:20] — 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.

The phones are off the hook on this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are talking about new dishwashing formulas that use sodium carbonate instead of phosphates. How tough are these soaps on scum? Learn how to preserve salt crystals in ice cream applications, and find out why Dave loves induction burners. Tune into this episode to hear more about pressure cookers, apple varieties, and cooking chicken for large catered events. Curious about fruit sex? Tune into this episode of Cooking Issues to find out more! This program has been brought to you by ChefSteps. “The benefit of agar clarifications is that when you do it, you blend the fruit and the product, and you get a very fast blend. The problem is, you often do not get a very high yield.” [19:30] “Other than deep frying, fast techniques tend to produce a less than desirable surface for chicken.” [42:10] — 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.

We’re smoking fish and steaming pudding on this week’s episode of Cooking Issues. Dave Arnold and Nastassia Lopez are once again joined in the studio by Arielle Johnson, PhD candidate at UC Davis. Tune into this episode to learn how to safely smoke salmon using cold and hot smoking methods. When should you freeze your salmon in order to kill existing parasites? Find out how to use a dehydrate to dry fruits like apricots and mangos. Should one worry about sulfites in dehydrated fruits? Dave wraps up the show by talking about granola and his past obsession with pudding-making! This program has been brought to you by ChefSteps. “The problem with most cured fish recipes is that they only giving a brine strength, but that’s not really that helpful because curing depends on the fish-to-brine ratio.” [19:30] “The oxidation in dried fruit isn’t just a color issue, but a taste issue.” [35:35] — 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.

In this week’s episode of Cooking Issues, Dave begins by answering a question on gluten intolerance by listener Mike Mallory. He then continues on to answer a question on fior de latte ice-cream, and the problems associated with making ice cream at home. Dave’s offers his opinions on different brands and types of ice cream from all around the world, the effects of stabilizers during the production process, and the effects of guar and gelatin during the ice cream making method? In the second segment of this week’s episode, the topic is batch freezing. Dave talks about overrun, the costs of producing ice-cream, and the differences between freezers that manufacturers use and ones that you can use to for ice-cream producing in your restaurant or at home. Lastly, Dave answers a question from a listener on popcorn making, offering suggestions to make fantastic popcorn with a great machine, and ways to put a local fish market in your neighborhood to good use. Tune in to learn more! This program has been sponsored by ChefSteps. “A continuous freezer is usually only done by larger manufacture people.” [35:40] “The way I used to make popcorn is with a whirley pop.” [49:50] “A lot of how fish keeps is how the temperature cycles, and how the air blows on top of it within the fridge.” [57:44] — 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.

Despite a bicycling ticket, Dave Arnold speeds into the studio and joins Nastassia Lopez for another week of Cooking Issues! Dave gives some tips about making a a creme anglaise, and tackles the gluten-free trend. Why are so many Americans limiting the gluten in their diets, and does it really make sense to do so if you don’t suffer from celiac disease? Hear what grains Dave learned about in Senegal that hold promise for gluten-free bread lovers. Find out ways to use leftover eggs, and hear about The Museum of Food and Drink’s new cereal puffer! Dave and Nastassia wrap up the show by discussing the thermal death temperatures of pathogens, and carbonation. Thanks to William McGee for becoming a member of the Heritage Radio Network.org! This program has been sponsored by ChefSteps. “When you’re heating something, there are three things that you’re trying to do- you want to make it taste good, you want to prevent bacteria from growing, and you want to kill the pathogens that are present.” [45:15] — 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.

Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesn’t prefer foamy coffee drinks. It’s ramp season; learn how to highlight these spring vegetables on this week’s Cooking Issues! Thanks to this week’s sponsor, ChefSteps. “If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldn’t be much hotter than 50 degrees Celsius. That’s how you get a foam that’s easy to pour for latte art.” [21:25] — Chris Young 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.

Dave Arnold is back from Senegal with another episode of Cooking Issues! Joining him in the studio is Peter Kim of the Museum of Food & Drink. Tune into this episode to hear Dave talk about milk- both cow and human. Is it ok to freeze milk? And should you drink alcohol if you are breast feeding? Later, Dave and Peter offer some suggestions for creating non-alcoholic drinks that taste and feel like real cocktails. Find out how to infuse nut flavors efficiently, and how to make large-format ice at home. Hear Dave and Peter talk about some of their favorite food and drink from West Africa, and learn why West African cuisine and flavors has been largely neglected in high-end restaurant kitchens. Thanks to our sponsor, Chefsteps. “Human breast milk is vastly water, so you would assume that a mother’s milk is close to her blood alcohol level.” [15:20] — 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.

Mark Ladner, chef at Del Posto, joins Dave, Nastassia, and Piper for this week’s Cooking Issues! Dave talks about his upcoming trip to Senegal, and the importance of learning about authentic cuisine from different regions around the world. Dave revisits a question about rice noodles, and then delves into different types of miso. How can one substitute duck fat into baking recipes? Later, Mark weighs in on the bacon vs. pancetta debate. What does he prefer when making a carbonara? The cast tastes different olive oils to decide what temperatures and cooking times cause flavor to degrade. Want to try Mark’s Italian-style barbecue? Buy your tickets here! This program has been sponsored by Underground Meats. “Poorly-made industrial pancetta is absolute garbage. It’s too salty; just stick with the bacon for carbonara.” [22:00] — Mark Ladner 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.

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

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

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

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

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

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

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

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

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.

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.

Valentine’s Day is coming up; find out what to cook for your date on this week’s Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio, and they’re tackling your culinary questions. Find out the best way to cook a savory cheesecake in a circulator! Why is espresso often served with carbonated water? Dave offers some suggestions for juicing greens, and talks about thickening hot sauce with different starches. What qualifies as true buttermilk? Dave also talks about some ways to balance a vinaigrette, and shares his Valentine’s Day recipe ideas! This episode has been sponsored by The Brooklyn Kitchen. “Whenever you go by buttermilk in a store, it’s cultured buttermilk. It’s not real buttermilk.” [32:40] — 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.

Smoking bacon, gluing meat, and cooking in bags – Dave Arnold’s tackling it all on this week’s Cooking Issues! Tune into this episode to hear Dave talk about seasoning cast iron with cooking grade flax seed oil. Learn how to work with different ice cube sizes when shaking and stirring up cocktails! Later, Dave talks to a caller about safety and smoking bacon, and another caller about using Ziplock bags for a short rib recipe. What are the best ways to cook commercial-grade beef at a low temperature? Dave helps a listener troubleshoot their dulce de leche recipe, and hear his opinions on the term ‘avant-garde cuisine’. This program has been sponsored by Catskill Provisions. “Air quality in kitchens is becoming more important… I think more studies about airborne things in your kitchen are going to become more prevalent. Definitely invest in some good ventilation.” [14:30] — 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.

Want to learn some different ways to prepare offal? On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center. “If you’re using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas… sous vide tends to intensify aromas.” [21:00] “Without a rotor, your centrifuge might as well be a huge doorstop!” [51:00] — 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.

How do you fry your chicken? This week on Cooking Issues, Dave Arnold shares his fried chicken recipe and cooking techniques! Joined by Nastassia “the Hammer” Lopez, Dave is answering listener questions about the health considerations of carbonation. What is ‘duck milk’, and how can you use it in the kitchen? Dave offers some suggestions to increase heat in a smoker, and explains how to make a transparent tomato. Later, Dave talks about the many uses of Pectin X Ultra SPL in cooking applications. Hear about the best way to prepare and kill a lobster in order to preserve flavor. This program has been brought to you by The International Culinary Center. “I have not found any research to show that bubbly water hurts you! Let’s separate what’s in soda from the bubbles.” [13:45] “If you don’t deaerate when you’re clarifying tomatoes, you’re going to get these solids floating on that the top that are really going to mess with your stuff.” [28:00] — 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.

This week on Cooking Issues, Dave Arnold and Nastassia Lopez talk about their experience acting as ‘fluffers’ at the South Beach Food & Wine Festival. Who was more popular at the festival – Dave or Tony the Tiger? Later, Dave tackles this week’s listener questions! Hear why Dave and Nastassia hate the word ‘espuma’, and learn how to use pine flavor in your food and drink! Dave talks about the differences in cooking temperatures for egg whites and yolks, and offers some suggestions for sous vide eggs. Learn how to prevent evaporation with an immersion circulator. Listen in to hear Dave offer tips on how to win cooking contests! This program has been sponsored by The International Culinary Center. “I’m against the word ‘espuma’ on an English menu. If the whole menu’s in Spanish, then go ahead.” [8:15] “A lot times when working with pine and lavender… even when you do a really good job with it, you might have some bathroom cleaner memories.” [10:50] — 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.

It’s the last Cooking Issues of 2012! Tune in to hear Dave Arnold and Nastassia Lopez answer your cooking questions. Listen in to hear Dave offer advice about adding color to red velvet cake, and talk about the right reasons for going to culinary school. Dave mediates a listener debate about knife sharpening; what’s the best sharpening system for your application? Dave talks about his favorite kitchen gadgets, and why people always cook a turducken wrong. Hear Dave’s newest french fry recipe! Can you carbonate solidified fruit juice gelatin? What’s the best way to cook a venison leg? Find out on this episode of Cooking Issues! This episode has been sponsored by Fairway Market. “If you expect to expect to go and pay a huge amount of money (for culinary school), and then make that back as a line cook, then I don’t know if that’s necessarily money well spent.” [16:15] — 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.

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking gummies, meringue, studying food science, and sous vide! Tune in to hear Dave offer his suggestions for making a small appetizer that includes prawns and herb gels. Find out if food processors ruin the flavor of lemongrass. Listen in and learn more about spinning lemon and lime juice, exotic spices, and the best way to cook a prime rib! Dave answers a listener question about continuing education in food science; is it better to learn in a restaurant or in an academic setting? Can melatonin be used as an antioxidant in food? Can pig bladders be used for light sous vide work? Find out on this episode of Cooking Issues! This program has been brought to you by Tekserve. “If you’re going to use a dehydrator, you want to dehydrate [a methylcellulose meringue] at 130-5 degrees Fahrenheit, but you’re going to want to store it 110-120 degrees- much lower than 135 degrees- because if you store it at a high temperature and cook it for a long time to hold it, it’s going to start tasting cooked.” [6:45] — 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.

Dave Arnold and Nastassia Lopez lament the world’s declining champagne consumption on this week’s episode of Cooking Issues. Dave starts the episode by reiterating the safety of liquid nitrogen in cooking applications if used by an experienced technician. Dave also goes on to explain the different stages of the freezing process. Harold McGee calls in to read excerpts of his book, On Food and Cooking! Tune in for an expert reading on caramelization and Maillard reactions, and hear Dave and Harold talk about making sucrose crystals. Why does dry heat produce good flavors in chili peppers and other spices? Dave also talks about the composition of Qimiq, and why it does not curdle in many applications. Dave also recommends a Vitaprep blender for making smooth soups! This episode has been sponsored by Roberta’s. “As temperature fluctuates in a freezer, that liquid water will melt and re-crystallize. So ice crystals will tend to grow over time, and make your food crappier. So there’s quality loss there. Additionally, that water is super-concentrated with regards to enzymes, acids, salts – all things that can carry chemical reactions… Awful reactions can take place.” [12:30] — 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.

Did you catch Dave Arnold on CNN’s The Next List? If you missed it, don’t worry- Dave and Nastassia Lopez are in the studio for another episode of Cooking Issues. Once again, Dave sets the record straight about liquid nitrogen use in a culinary setting. Find out where processed cheese was invented, and learn about the flavor-enhancing qualities of salt! Dave takes two caller questions: one about frying pork chops, and another about preparing stocks in pressure cookers. Tune in to hear Dave’s recommendations! Also, hear Dave recap some of his Thanksgiving cooking techniques! This episode has been brought to you by S. Wallace Edwards & Sons. “I think people use too much water in their stock- period.” [44:30] “I hate it when I see the turkey in a roasting pan, and the sides of the pan come up over the turkey… Lift up your turkey! Be proud of your turkey!” [52:30] — 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.

Dave Arnold and Nastassia Lopez are celebrating Thanksgiving on this week’s episode of Cooking Issues! Grab a bottle of wine, and tune in! Dave explains a few different ways to make bitters at home using high proof spirits or iSi methodology. Tune in to hear about Dave’s bionic turkey recipe, and his mother’s awesome stuffing! Dave distinguishes between stock pots and pressure cookers, and what he prefers for making stock. Listen in to hear Dave recommend sizes of stock pots and pressure cookers. Many cookbooks teach you how to cook, but Dave will teach you the proper way to rest your food! Learn more about bacteria, spores, and food borne illness. This program has been sponsored by 360 Cookware. “If you want to try something that’s less on the deep notes and more aromatic, try doing an iSi infusion (for bitters).” [9:00] — 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.