Cooking Issues

On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by Piper Kristensen of Booker and Dax. Tune into this episode to Dave answer some questions about the oven spring when making bread at home, and different factors that determine quality of bread. Learn how spices and brine enter and flavor meat. Dave also talks about dairy coagulation, and how to prepare cod milt! Low temperature cooking, hydrogenating, and fermenting – Dave and the crew are tackling it all on this week’s Cooking Issues! This program has been brought to you by The International Culinary Center. “There’s no real ‘rule-of-thumb’ on brining the same way there would be with curing where everything has been written down by the USDA and the various curing authorities.” [14:20] “The protein structure in a good bread dough is going to hold the gas bubble integrity up to a point of about 60 degrees Celsius, where a crappy bread dough is going to hold the structure up to a point of about 50 degrees Celsius. The key difference there is that it’s about the same temperature that the starch gelatinization is taking place.” [30:20] — 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.

Welcome to yet another episode of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio post-Hurricane Sandy, and are talking about the storm’s impact on New York City. Dave is without power, and so are so many other people in Lower Manhattan, the Rockaways, Brooklyn, and Long Island. Later, Dave suggests a few Cambodian cookbooks and pressure cookers. What is the best way to apply sous vide techniques in a food truck? Dave talks about the differences between home and commercial refrigeration, and refrigeration systems that use endothermic reactions. Get some tips on making pasta and ice cream at home! This program has been brought to you by The International Culinary Center. “I think it’s a freakin’ racket! Notice how your home fridge never breaks down? For a four year period, I had a commercial fridge in my house and it broke four times! Commercial refrigeration sucks! …They just don’t put the thing together as well, insulate it as well, and solder it as well.” [28:20] — 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.

Dave Arnold and Nastassia Lopez are back after last week’s celebration for another installment of Cooking Issues! This week, Dave troubleshoots a rotovap that’s been working in dry ice and acetone, and talks about his experiences with cryo-shucking. Later, Dave talks about the best way to keep vinegar flies away from your homemade fermented foods. Hear how you can use hormone treatments to keep flies from breeding in your kitchen. What is the main difference between waffle and pancake batter? Dave shares his personal pancake recipe, and also gives some tips about how to add yeast to your pancake recipes. Finally, learn how to cook lamb at a low temperature, and hear about the FDA’s sous vide standards! This program has been sponsored by Whole Foods. “The only difference between a waffle recipe and pancake recipe is that a waffle recipe is going to contain a significant amount of oil or oil-like thing like butter. The reason is because you need something to keep the waffle sticking to the iron.” [33:05] — 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.

Welcome to the 100th episode of Cooking Issues! To congratulate Dave Arnold and Nastassia Lopez, HRN’s own Patrick Martins, Erin Fairbanks, and Michael Harlan Turkell stop by the studio and pop a bottle of Prosecco! To start off the episode, Dave addresses a recent tragedy involving cocktails prepared with liquid nitrogen. Tune in to hear Dave talk about the inherent responsibility involved with using liquid nitrogen, and why liquid nitrogen is just a tool like a knife or a deep fryer. Later, Dave takes on questions about chamber vacuum machines, and non-wood cutting boards. Later, Dave goes on a diatribe about American ham-eating tendencies. Tune in to hear Dave and Nastassia dish on sous vide lamb shanks, Pectin X Ultra SP-L, and cleaning lab equipment. This program has been brought to you by S. Wallace Edwards and Sons. “At Booker & Dax, we never ever ever serve actual liquid cryogens to people or food and drinks that are so chilled that they can cause frostbite upon consumption… The trick is knowing what you’re doing and having some common sense and respect for the safety of your customers.” [3:00] “I hate tropical paradise, except for the fruit.” [31:20] — 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.

CNN is in the studio filming Dave for “The Next List” on this week’s edition of Cooking Issues and Dave has a full mailbag of questions to answer. From making ice-cream at home with a Carpigiani to hydro-colloid experimentation, Dave’s got the solutions to all of your issues. Learn more about different types of fats, low temperature cooking techniques and more. What would it take for Dave to punch somebody in the face over food? How does fracking affect ice cream? How can you make sure not to ruin prime-rib when cooking? How can you manage allergies to cherries and apples? If any of this interests you at all – press play immediately! Today’s episode of Cooking Issues was brought to you by The International Culinary Center. “If you need to rely on [an ice cream maker] for your business – don’t buy it on used or on eBay.” [6:10] “There is no one fat that is the best fat for frying.” [32:15] “The last thing on earth you want to do is cook an entire prime rib low temp and then do a flash sear.” [27:00] “Different apple varieties have widely different levels of allergens that cause your throat to itch.” [49:20] –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.

What do you do with a pig head? Why don’t more people like scrapple and haggis? Want more tips on food preservation? You’re in the right place! Tune into another hilarious and information-packed episode of Cooking Issues hosted by Dave Arnold. He takes listener questions on everything from coffee infused cocktails to the poisonous nature of Indonesian candle nuts. Find out why Dave thinks there will be an explosion of immersion circulators on the market soon and his advice for smoking a whole chicken. Do your best to keep up with Dave’s mile-a-minute stream of knowledge and learn more about a myriad of food and cooking related issues. Today’s program was brought to you by Hearst Ranch. “Guanciale is one of the more delicious things in the world. It ranks in my top 1 of pizza toppings.” “Salt is usually used in conjunction with dehydration for preservation in foods like ham. Salt also has other properties – it inhabits some bacteria but not lactic acid bacteria.” “With the immersion circultator dropping below $500 there will be an EXPLOSION of circulators on the market.” –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.

Though he’s late to the studio again, Dave Arnold is back for another hilarious and jam-packed episode of Cooking Issues. We’ve got calls from Memphis, stories of crazy fruit trees and advice for making herb mayonnaise. Find out why Nastassia’s preferred title is “heir apparent” and hear an awesome recipe for chlorophyll butter, used to coloring sauces green. Learn more about artisanal cheese in America, handling chili peppers and oxidation in vermouth and fortified wines. This program was sponsored by Fairway Market. “One of the sad things about cookbooks it that are lots of books before the modern cooking era that have fallen by the wayside and haven’t been read enough. I don’t hear as many people talking about James Peterson’s sauce books as often as they should.” “If you only handle the waxy outer cuticle section while you’re cutting hot peppers – you won’t come in contact with the seeds much.” –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 Lopez are back from Harvard to help you in the kitchen on this week’s Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions. Hear Dave talk about the differences between the Nomiku and the PolyScience immersion circulators. Learn why Dave is a “margarine hater”, and why butter has no set melting point. Later, tune in for some centrifugal talk, why clarification always leads to flavor loss. Finally, get schooled on hydrocolloids! Dave discusses t the different variations of Dow methylcellulose and their applications in creating gels. This episode has been brought to you by The International Culinary Center. “The pump output is usually not the limit on your capacity. Usually the limit on your capacity is the wattage [of the immersion circulator]. That said, when judging capacity, it’s not about how many liters of liquid- it’s how many liters of liquid, plus product, at what temperature? In a vessel with what kind of insulation?” — 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 is back from Colombia, and is joined again by Nastassia Lopez for another episode of Cooking Issues. Dave and Nastassia start off the the show by talking about different tropical fruits and thickeners. Dave revisits the homemade gummy candy topic with a listener response. Tune in to learn more about starch molding and gum arabic! Later, Dave offers some rethermalizing tips to ensure food safety and fresh flavor. Did you know that cephalopods are some of the smartest creatures in the ocean? Nonetheless, Dave talks about the variety of flavor and texture in octopus. For more information about pressure cooking in large quantities, induction heating, meat textures, and raw milk – check out this week’s Cooking Issues! This episode has been sponsored by Whole Foods. “When people talk about shelf-life, they’re actually talking about two things. One – Is it going to be safe to consume? And, two – is it going to taste good?” “The tentacles on the octopus taste different. They have dominant tentacles and non-dominant tentacles.” — 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 is heading to Colombia, but not before another episode of Cooking Issues. Dave and Nastassia Lopez start the show off talking about making and preserving cocktail cherries at cellar temperatures. Tune in to learn about the proper balance of sugar, alcohol, and calcium to maintain the structure of the cherry! Later, Dave answers a question about texture in homemade sausage, and how fat is instrumental in determining how a sausage holds up. How can a homebrewer infuse a coffee flavor into beer? Tune in to find out! Other topics include making gummy candies, knife sharpening, and how to make a proper curing room at home! This episode has been sponsored by The International Culinary Center. “Fat is not just fat; fat is a mixture of fat and connective tissue. When it’s native, it will hold itself in place, but if it’s melted out it’s not gonna hold.” “The smaller a curing chamber is, the less stable it’s going to be over time.” — 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’s episode of Cooking Issues starts off with a slightly off-topic discussion: food aesthetics. Tune in to hear Dave Arnold and Nastassia Lopez talk about the the importance of the appearance of a dish or cocktail versus its taste. What role does food presentation have in defining the quality of a meal? Later, Dave tackles a question about centrifuges and clarifying agents, as well as some methods to re-bottle vermouth. Dave offers some equipment suggestions to a caller, and follows up about picky-eating children. Check out this listener’s suggestions for children’s foods here. What is involved with making a maraschino cherry? All this and more on this episode of Cooking Issues! This program has been sponsored by White Oak Pastures. “We’re in an era now where a lot of food work is done on the Internet, in books, on television programs, and demonstrations. There’s a lot of work that’s done where you can tell that it’s done for the look, and not necessarily the taste.” “When you’re doing a demo or dish or a cocktail it’s important to have it look appetizing. The way a dish looks can be enchanting and captivating and make an already good tasting thing taste better, but nothing is worse than something that’s taken forever to make look great but doesn’t even taste good.” — 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.

Welcome to another installment of Cooking Issues with Dave Arnold and Nastassia Lopez! On this episode, Dave breaks out some of his cocktail knowledge to help a couple win a Mexican-themed cocktail competition. Tequila, mezcal, or sotol? Later, Dave talks about the differences between birch and maple syrup, and finally talks about making cream liqueurs at home. Dave answers a few different questions about stocks. what is the best way to prepare a chicken stock for pressure cooking? And at what temperature should you cook your stock in order to extract the maximum amount of protein? Tune in to hear more about the possibilities of food-borne lyme disease and carbonated coffee. This episode has been brought to you by The International Culinary Center. “Birch sap has a lower sugar content than maple sap, so you have to acquire more of it and boil down more of it.” — 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.

Welcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino. What could cause off-flavors in pressure-cooked stocks? Hear Dave’s opinions about using spent distiller’s grain in food products intended for human consumption. What effect does distiller’s grain have on livestock production? Other topics on today’s episode including making fish sauce at home, getting children to try new foods, and creating vegan protein analogs. This episode has been brought to you by Whole Foods. “It’s very difficult to make simple syrups with sugar that are as thick at glucose syrups… glucose inherently doesn’t form crystals as much as sucrose does.” “The enzymes and bacteria in the gut help to get the fish sauce going, but every part has been used throughout history- all making a different product.” — 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 this week’s episode of Cooking Issues, Dave Arnold calls in from Tales of the Cocktail in New Orleans, while Nastassia Lopez holds in down in the Heritage Radio Network studio. Even though Dave’s in New Orleans, he’s still here to answer all of your cooking questions! Is it possible to turn a turkey roaster into a deep fryer? And what problems could arise from such a transformation? Next, Dave revisits a question about pressure cooking jams, and what it does to flavors and Brix levels. Dave also talks about the best way to sous vide a skirt steak, as well some pointers about making creme liquors. Are there any dangers involved with cooking in Ziplock bags? Later, Wipop calls in to talk about Nomiku’s new immersion circulator that was recently funded through a Kickstarter campaign! This episode has been brought to you by White Oak Pastures. “The Ziplock bags are rated for re-heating in a nuke…the issue is that a Ziplock is made of polyethylene. It’s the same stuff that most plastic wrap is made of. It can’t get near the boiling point of water because it gets very soft, and it’s very close to the melting point.” — 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 this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are tackling a bunch of different food-related topics; from peeling potatoes, to heat energy- your hosts have all the answers. Tune in to hear about Dave and Nastassia’s respective potato peeling tools of choice, as well as the effectiveness of anesthetizing shellfish in heightening flavor. Dave fields some caller questions about whipping cream at home, and why it differs in consistency from store-bought whipped cream. Other topics include sugar content in purees, and the best way to modify an oven at home to cook pizzas and breads. How important is it to season a pan, particularly when cooking Chinese food? Dave shares his opinions on seasoning skillets and woks, and the chemical and physical reactions that take place during this process. This program has been brought to you by The International Culinary Center. “Seasoning is actually important. There is a slight debate in the community about what is exactly is going on when you are seasoning a pan. For me, the accepted reason for seasoning a pan is that you are putting on a thin layer of oil or fat, and when you heat it, the fat is breaking down and polymerizing…and it is that surface that is non-stick.” — 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 this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aaron Marks, Development Executive for a food mini-series called Deconstructing Dinner: Reconstructing Our Food System. For more information, visit Deconstructing Dinner’s Kickstarter page. After a brief discussion about Dave’s love for financial history, Dave talks about combi steam ovens’ capabilities at low temperatures, and how to make sure your combi steam oven is properly calibrated. Dave tackles some other listener questions about the vinegar-making process, and how different meats fair in pressure cookers. Patrick Martins of HRN’s The Main Course stops in to talk to Dave about George Foreman grills and cooking in a New York City apartment. Finally, Dave discusses the safety of the different sugar substitutes on the market, as well as tomorrow’s upcoming Crif Dog Classic eating contest at Roberta’s. This program has been sponsored by The International Culinary Center. “At the onset, if you want to make sure your results are good and your recipe is good, just start with a purchased culture if you’re going to make vinegar.” “I have a big problem with the entire nutritionist outlook because it keeps changing. All the data, all the ideas of what’s good, what’s bad- keeps changing every year!” — 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 getting sociopolitical on this week’s episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio taking your questions about cooking and other food-related topics. We start this week’s installment with a listener question about the proposed ban on sodas of certain sizes in New York City. Tune in to hear Dave’s opinions about the proposal, considering his love of bubbly beverages. Other questions include troubleshooting vacuum reduction devices, and the safety of homemade cultured butter products. What is the proper ratio of fat-to-meat when making sausage? Tune in to hear the answer, as well as types of fat make good additions to sausage mixtures. Finally, Dave and Nastassia talk about some of the food destinations they visited in their recent trip to Tokyo. This program has been brought to you by Tekserve. “I detest the phrase ’empty calorie’ as much as I detest the phrase ‘junk food.'” “It takes about 6 kilos of ice to condense one liter of water.” “You definitely don’t want to have coffee go in and out of the freezer because condensation will form.” — 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 breaks his personal record as he zooms on his bicycle to Roberta’s for this week’s Cooking Issues! This week, Dave gives away some pork chops from the Heritage Meat Shop to listeners who answered this question, “What Colombian fruit naturally creates a frothy head and can be used as an egg white substitute in cocktails?” The answer- lulo! Later on, Dave finally answers some questions about processed cheese and cheese consistency. Also Dave talks about some problems with mushy meat at low temperatures, as well as whether or not to cook a suckling pig using sous vide. Don’t let your pork skin get too dehydrated! Other topics include low-and-slow cooking of a Boston Butt, as well as some more questions about cocktails. This program has been brought to you by Hearst Ranch. “Not every muscle in a hog wants to cook the same way…a suckling pig is a little bit different because it doesn’t require as much cooking time as a whole hog because it doesn’t require as much time to break down.” —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 and Nastassia are back from Japan and Cooking Issues has returned! Dave’s mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave’s pretzel rules. This program was sponsored by The International Culinary Center. “If you add fat to your pretzels, I have a problem with you and your pretzels. It’s an abomination, it turns into a cracker – it’s terrible. Also, if it’s not twisted it’s not a pretezel, it’s a pretzeloid. The best pretzels I’ve ever had in my life are from Martins Brothers – you can get them by mail order.” –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 issue with Nastassia’s distaste for coffee and, to a lesser extent, hipsters as she heads off to Seattle after the show. He takes listener calls on Memorial Day BBQ advice, pressure cooker recipes, and tips for beet terrine. Find out what Charlie Trotter’s is like in it’s final months as a restaurant and find out why home curing ham isn’t always the best move. This program was sponsored by S. Wallace Edwards & Sons. “A great thing to make with pressure cookers is stocks and soups. Something to remember is that pressure cooking drastically mutes flavors like onions. The trick with pressure cookers is to use a minimal amount of liquid.” “Please don’t mess with your microwaves. That said, I’ve done it plenty of times.” –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 keeps on rolling as Dave Arnold tackles a wide variety of listener questions. Tune in and hear tips on everything from rice cooking, ice baths, low temp cooking, carbonation and ultra sonic homogenizers. Hear Dave’s thoughts about why quart containers are so awesome and why gin & grape soda might actually mix well! This episode was sponsored by White Oak Pastures. “The mold [in yeast/mold balls] saccrifies the rice- takes the rice starch and converts it to sugar to make it sweet, and the yeast ferments the sugar and turns it to alcohol. If you only do it for a couple of days, the mold makes this sweet rice drink that is super rice-y and super awesome.” — 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 all over the place and breaks down his thoughts on carbonation, DIY circulators, popcorn machines and more. Find out more about meat slicers, food dehydrators cereal puffing and vacuum sealers as he answers your cooking questions yet again. Non-cooking related “Issues” this week include the age-appropriateness of Jurrasic Park, The Beastie Boys and Dave’s loud orange shirt. This program was sponsored by Fairway Market. “If you’re going to carbonate a negroni, you must shake it!!!” –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 from Germany and ready to solve your cooking issues! Tune in as he explains how myoglobin is responsible for the color of meat and why salting wild game before low temp cooking might not be the best idea. Get some tips on making craft soda and hear what Dave thinks about alcohol and digestion. Also find out what’s going on with the foie gras ban in California and why Dave could live without the fattened liver. This program was sponsored by Modernist Pantry “The color of meat is due in large part to the state of myoglobin as it’s cooking.” “The problem with reverse osmosis is that it takes out almost everything and coffee needs some minerals in it.” “I like foie gras fine, but I could live without it. Although, I don’t think it’s necessarily inhumane because their livers are ‘diseased.’ ” –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 answers questions about everything from refractometers to pressure cooked caviar. Find out why he might be making high-end Vodka Red Bull’s for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds & Molecules and why he thinks its bunk. This program was sponsored by Barterhouse. “Commercial fry oil is much better than what we buy in the supermarket cause it lasts a boat load longer and is a lot cleaner.” —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 flavor pairings real? Are there shared compounds and volatiles in successful food pairings? What the hell does Crystal Light have to do with Brooks Headley’s cooking career? Find out the answers to all these questions on an entertaining and informative episode of Cooking Issues with Dave Arnold. Learn more about the science of flavor and why Dave thinks there are no invalid sources of inspiration when it comes to food. This program was sponsored by Modernist Pantry. “In the end, anything that helps you make better food is a good idea.”–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 joined in the studio by one of the authors of Modernist Cuisine: The Art and Science of Cooking, Maxime Bilet. Tune in to hear our hosts discuss the innovation and comprehensiveness of the revolutionary cooking encyclopedia, as well the Modernist Cuisine book tour. Dave and Maxime answer listener questions about dairy alternatives, edible fibers, and the psychoactive properties of nutmeg and absinthe. Also, hear Dave and Maxime’s ideas about food pairings, and the different flavor balances used in Western and Eastern cuisine. This program was brought to you by Modernist Pantry. “In terms of timing, and people being open to the merging of arts and science- it’s a beautiful thing. It’s something that a lot of classic traditionalists wanted to reject. When you embrace [Modernist Cuisine], you realize that each really enhances the other and it’s such a clean, beautiful relationship. It was prime for that, and people are responding; it’s a testament to the progress of looking at the different roles of food.” — Maxime Bilet on Modernist Cuisine: The Art and Science of Cooking 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 field some listener questions about topics such enzymatic peeling, baking vegan deserts, and seasoning steaks. Listen in to hear Dave and Nastassia’s NYC restaurant recommendations, tips on curing meat at home, and using different juniper substitutes. Why can cauliflower turn brown? And did you hear about that vegan gelatin company? Tune in to learn more! “Cauliflower like all other brassica-style things, contains a lot of sulfur containing compounds…as you cook these things for a long time, various things happen – they get stinky, they got old, you get lipid oxidation, and then they turn brown.” — 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 is joined in the studio by cocktail and drink expert Tony Conigliaro of the Drink Factory Lab, 69 Colebrooke Row & The Zetter Townhouse. Tune in as they answer questions about everything from binary reactions of taste combinations in cocktails to low temperature heart cooking and even gizzard pickling! As usual, Cooking Issues is the only place in the world you can get the inside track on all the tech and cooking questions that nobody else will answer. Learn more about tenderizing meat, irradiated food and bottle strength carbonation! This program is brought to you by our friends at Modernist Pantry.. “I love heart. I haven’t done much low temperature cooking with heart, but grilling it quickly is my favorite way to prepare heart. There’s nothing quite like a grilled chicken heart. If I could just grill chickens that only had hearts and skin, I’d do it.” “When you irradiate food, there’s no residual radiation left in the food. One of the issues is textual degradation over time with the food. It’s the same problem you have with high pressure sterilization.” “If you taste a drink flat that you want carbonated, it should taste a little weak and low in acid.” –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 take on listener questions of all sorts – from low-temperature cooking, to building a homemade circulator, to knife sharpening. What types of pumps are suitable for a good circulator? What is the best way to soak a liver? And what do Hot Pockets have to do with this week’s Cooking Issues? Tune in to find out! This episode was sponsored by Modernist Pantry “Here’s the deal: most of the cooking techniques for offal are made to get rid of residual blood, or to get rid of the off-flavors because they tend to have a lot of bacteria and a lot of fat…If you soak in milk, it’s water and fat, so it would draw out off-flavors.” — 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 lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry “The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!” —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 Cooking Issues starts a little early and takes on all your chocolate making questions from how to get the best crystals from your cocoa butter to using immersion circulators. From chocolate Dave’s focuses his advice to centrifuges and how you can keep yours clean as well as advising a caller about the benefits of getting a good commercial fryer, even for your household. Then, have you ever wanted to make the perfect homemade mozzarella but it’s not coming out right? Tune in as Dave tells you how getting your pH and starter cultures right is essential! This episode is sponsored by Modernist Pantry. “The key thing with mozzarella curd is that the pH needs to be just right or it won’t have the proper texture.” –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 get out their Valentine’s Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can make delicious non-alcoholic cocktails with coriander syrup, why gluten is important in bread making but not so much in cakes and cookies, the necessity of putting foot pedals on your sink and how you can look like a badass sharpening your knives with a leather strop. This episode is sponsored by Modernist Pantry. “An easy tip to keeping knives super sharp is get yourself a leather strop and strop your knife, and you can use a little oil or even a little bit of an abrasive.” “[On cooking with Celiac’s disease] the protein in eggs is fantastic and easy to use and can be used to replaced gluten.” “When you need hardcore gluten is in a bread, in a cake you don’t need a lot of it. . in a cookie or a cake you can focus on the texture and structure” “Don’t store anything in your oven, people! It puts you in this mindset that you aren’t going to use it.” “The coolest thing that you can possibly do for your kitchen is put foot pedals on your sink, so when your hands are disgusting you don’t have to touch anything. And don’t skimp on your sink size!” –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 with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry. “The problem with Ultra-Tex is that because it’s been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if you’d add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex.” –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 gets on point in teaching you how to sharpen your fine kitchen knives from all over the world– from Japan to the West. Did you know that Japanese knives are traditionally only right-handed? Later on, all your questions about dry aging fish and poultry, venison sausage, and the usefulness of spherical ice cubes are answered. Learn all about how war made food evolve, Dave’s new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is sponsored by The Modernist Pantry. “Fish is best when fish is best, not necessarily when it’s the freshest.” –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 returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry. “When you’re cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart.” “I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness.” –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.

The Cooking Issues team is back! Tune in to the first 2012 edition of the best call-in food show in the world. Do you think whole wheat pasta is disgusting? Dave’s got some advice for that. He also answers questions on low temperature duck breast, exotic fruits, foie gras terrine and more. Find out whether or not brushing your tongue will damage your taste buds and palate and learn more about New York City food destinations. This episode was sponsored by Cain Vineyard & Winery. “Rice noodles are great but when you try to pretend it’s Italian pasta, it’s horrible.” “Pheasants are delicious but very easy to over-cook.” “Slow temperature cooking with cuts of meat that have multiple muscles can be tricky.” –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’s bike broke down, so this week’s holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food. Hear some tips for getting through customs with food and find out why butternut squash is problematic for some people. This episode was sponsored by Modernist Pantry. “I’ve never owned a thermometer that made me super happy.” “If you’re going to do hydro colloid work you’ll want a scale that goes to a tenth of a gram.” “Spouts, as we all know, taste like poison.” –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 continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear him answer listener questions on duck liver, pumpkin flan & more! Cooking Issues is brought to you by Modernist Pantry. “I deep fry EVERYTHING at home” – 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 attempts to sort through a full mailbox of caller and listener questions ranging from dry mouth issues with pecans, brining techniques, filet of cod and corn syrup. Tune in to learn more about vodka and distillation, “brown sauce” and “estrogenic” issues with plastics. This episode was sponsored by Modernist Pantry. 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 answers more of your cooking related questions covering topics such as sous vide crusting techniques, sweet potato fry cooking methods and heat conduction in steak. Find out why Dave thinks chicken hearts are so delicious, why a 10 year old listens to the show and why Nastassia is still against bagpipes at weddings. This episode was sponsored by Modernist Pantry. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Dave gets his holiday travel frustrations out with some Nirvana and bagpipes while answering your questions about how to keep your coffee fresh (read: don’t put it in the freezer!) and the rating system for pungency (think pyruvate scale). Learn why beef tenderloin is oft considered the cosmo of the meat world but excellent for beef wellington, how to make your own DIY emulsifiers, as well as the art of plating and presenting dishes in your own home. This episode is sponsored by The Modernist Pantry. 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 vows to have corn nuts make a comeback and to wean you off that terribly bland deli turkey this turkey season. From recounting his science and cooking lectures at Harvard and the 2011 Eater Awards to exotic corn products from Peru this is an episode not to miss. Learn about DIY hacks for apirators, the benefits of super freezers, and Dave’s thesis on making the perfect french fry. This episode is sponsored by The Modernist Pantry. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry & lemons have in common? They are all part of an information-packed episode of the best call-in food radio show on the planet! Today’s episode was sponsored by Modernist Pantry. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Cooking Issues welcomes a surprise special guest: Alexander Talbot of the wonderful Ideas In Food blog. They dig into a mountain of questions from callers across the country and emails alike; from what type of carrageenan is best for your recipe, to how to cook a perfect leg of lamb, to using molecular gastronomy techniques in making cool beer. Tune in as we revisit topics such as nitrates, umami, and uses of kombu in making dashi. If you’ve ever had a question about vegan cheese, DIY ramen, or what exactly is in Fantastik and if it’s safe, this episode is for you And don’t forget, Thanksgiving is coming up so don’t forget to listen in for ways to cook up your veggies low-temp style as well as a special code for a free sample of Iota Carrageenan from this weeks sponsor, The Modernist Pantry. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dave, Nastassia & Jack are all alone at an abandoned Roberta’s for a spooky edition of Cooking Issues. Tune in to hear how venison can be turned to country ham, how immersion circulators can be used at home, what to do with your pumpkin guts and seeds and how to cook geo duck. Also find out what a “vegan face” is and hear why Nastassia has no faith in reader submitted stories for the Cooking Issues blog. This episode was sponsored by Modernist Pantry. 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 takes your temperature, or more specifically the temperature of your meat to make sure you cooking safely and healthily. After that cool down with a drink, how about a bagel cocktail? Dave goes into the world of bread-infused liquids from pumpernickel raisin scotch to cornbread infused ice cream. Tune in for updates on bluefish filleting, the steps to get the crispiest pickles, humane slaughtering, and find out what the heck a Geoduck is. This episode is sponsored by Modernist Pantry. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Cooking Issues gets sticky and wierd. Dave and Nastassia answer your questions about using gums such carrageenan and guar in your cooking as well as giving you eating and traveling tips for those traveling to to New York with kids (hint our very own Roberta’s is perfect for kids!). Tune in to learn how to make Dave’s special Neapolitan pizza recipe as well as Jim Lahey’s no-knead, no stress bread and how to cook a whole goat head! This episode is sponsored again by The Modernist Pantry which is giving away a free sample of the pre-hydrogenated gum when you listen for the code inside this weeks episode of 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 is joined by Chris Young, one of the authors of Modernist Cuisine. But first he takes on your questions on blue fish and ike jime, enzymatic peeling, and how to avoid Botulism when you are doing your own canning. Later Chris and Dave get nerdy on evaporative reduction and the Gastrovac. Also don’t miss Chris talking about his ventures with Nathan Myrhvold and the Gates Foundations in sub-Saharan Africa in trying to create a reliable fresh milk supply chain that they call East African Dairy Development. This episode is sponsored by The Modernist Pantry that is giving away a free sample of Pectinex when you listen for the code in this episode! 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 and Nastassia are gearing up for the launch of the Museum of Food and Drink and things get a little raunchy. Between riffing on Jerry Lee Lewis and Nastassia Dave takes call and emails on topics from vegetable stock for soups and bacon-infused spirits to revisiting the subjects of confit and vacuum sealing. If you want to learn about the safety of plastic wrap products, how to make cheese melt perfectly, or get you’re own free sample of Meat Glue tune into Cooking Issues ! This episode is sponsored by The Modernist Pantry. 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 turns up the heat on induction burners–find out why you should get rid of that electric range and get an induction burner installed today. Ever wonder what Jesus would have actually eaten back in the dayin ancient Sumeria? Dave gives you a sneak peak of his No Reservations with Anthony Bourdain where they talk about just that. This episode is sponsored by The Modernist Pantry, who havw extended their offer of a free sample of their amazing Meat Glue if you tune into this week’s episode and listen for the redeeming code, only 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.