This week on Cooking Issues Dave Arnold answers listener’s questions about cooking brisket, different kinds of ice, what fruit tastes good in beer, how to keep mint from browning, and alternatives to fresh citrus when making drinks for people at Burning Man, which takes place in an environment with a very erratic climate. Tune in to hear the answers to these questions along with recommendations for the most exciting and long burning fireworks, and also Dave’s stance on the New York Times guacamo...
Jul 08, 2015•53 min•Ep. 213
This week on Cooking Issues , Dave Arnold is on time and ready to answer a lot of questions. Topics range from blended peas to mealworm toffee. Tune in and hear the new “Jackie Molecules” ringtone debuted, find out whether or not Nastassia was able to succeed in the Saltines challenge and find out why Dave is fired up about fireworks. This program was brought to you by Heritage Foods USA . “No one should worry that in eating a mealworm it will somehow burrow out their body – it’s not a thing tha...
Jun 24, 2015•52 min•Ep. 212
Darren Vengroff of Meld joins Dave Arnold on this week’s episode of Cooking Issues. Meld upgrades your existing cookware and stove with automatic temperature control so every meal is perfect Tune in and hear how the technology works and listen as Dave answers some unexpected caller questions! This program was brought to you by Heritage Foods USA .
Jun 17, 2015•47 min•Ep. 211
Dave Arnold is joined by the team behind BKON on this week’s episode of Cooking Issues! . Coming from a 3rd generation coffee roasting company, founders Dean and Lou Vastardis have been immersed in the specialty beverage industry since their childhood. In 2007, Dean began to investigate some non-traditional coffee brewing methods inspired by how chefs speed marinate proteins. Ground coffee and hot water eventually found their way into an airtight food storage canister modified with a tire valve ...
Jun 09, 2015•38 min•Ep. 210
What an eventful episode of Cooking Issues ! Paul Adams, Senior Editor at Popular Science, joins Dave and the crew in-studio and he’s brought ANTS with him. Dave, Nastassia and Jack all eat some ants and wash it down with Ant gin. Things get weird. Dave also announces his NERD SALE at Booker & Dax where he’ll be selling a bunch of incredible used gear like a double basin custom sink, a true Lowboy refrigerator and a custom carbonator made by Dave himself! This program was brought to you by H...
Jun 02, 2015•51 min•Ep. 209
Dave Arnold is back from Memorial Day weekend with war stories and lots on his mind. Hear about his experiences tasting new and interesting foods in Turkey, like a sheep’s milk cheese aged in goat skin. Also listen in as Dave rants against the anti-salt lobby and makes his thoughts on the GMO debate clear. Enjoy the ride! This program was brought to you by Heritage Foods USA “Everybody hates getting things jammed in their veggetti” [21:00] “Particular hatred for any one of our normal food things...
May 26, 2015•50 min•Ep. 208
Dave Arnold is in for another jam-packed episode of Cooking Issues ! Topics discussed include flour milling, absinthe, insects, cocktails, grilling and clam bakes. Hear Dave once again express his disdain for red pepper shakers and continue his Vegetti chronicles. This program was brought to you by Heritage Foods USA . “Liquid nitrogen at a beach party is pretty much a win.” [16:00] –Dave Arnold on Cooking Issues...
May 12, 2015•49 min•Ep. 207
Dave Arnold is back in the studio with Mexican treats and is joined by Peter Kim from MOFAD for a fun and action packed episode of Cooking Issues !
May 05, 2015•47 min•Ep. 206
Dave Arnold is back from Mexico and he has tons on his mind. Tune in for a brand new episode of Cooking Issues and learn about everything from nixtamalization to squash blossoms. Darren Vengroff of Meld calls in and the crew drinks some Proescco to celebrate Dave’s recent James Beard Award! This program was brought to you MolecularRecipes.com . “The hard part about making masa is grinding it.” [13:00] –Dave Arnold on Cooking Issues...
Apr 28, 2015•50 min•Ep. 205
Dave Arnold and Nastassia Lopez are back this week to play with a listener’s Veggetti and answer caller questions on a range of topics including rock salt desiccants, coffee cocktails, and black garlic. Later in the show Dave weighs the benefits of agar clarification vs. activated charcoal filters, as well as covering the best way to store country ham at home. This program was brought to you by Molecular Recipes. “I use soap to clean my cast iron. There’s no way Dawn is cutting that layer of pol...
Apr 07, 2015•45 min•Ep. 204
With no shortage of veggetti puns, Dave Arnold celebrates his 44th birthday in style on a brand new episode of Cooking Issues . The radio team is sipping on Proesecco and laughing their heads off this week. Tune in for a fun-filled episode of the best food science podcast in the world! This program was brought to you by MolecularRecipes.com . “It’s tomato stew until you add the cumin. Without cumin, its not chili.” [6:30] “When you fire a tandoor for the first time you protect the clay from late...
Mar 31, 2015•48 min•Ep. 203
Dave Arnold celebrates his (first!) James Beard Award nomination with a mellow and distinguished episode of Cooking Issues . Nastassia Lopez joins by phone and Peter Kim of MoFAD is in the studio for the festivities. Dave answers all sorts of questions covering topics from iSi whippers to corned beef techniques. This program was brought to you by our friends at MolecularRecipes.com . “DO NOT STORE THE ISI WHIPPERS WITH THE FREAKING LIDS SCREWED DOWN! It just turns into nasty!” [38:00] –Dave Arno...
Mar 24, 2015•57 min•Ep. 202
Welcome to episode 201 of Cooking Issues . This week, Dave roasts Nastassia for not having a pressure cooker, Jonny Hunter of Underground Meats calls in and some suggestive jokes are made. This program was brought to you by MolecularRecipes.com .
Mar 05, 2015•38 min•Ep. 201
For the 200th Episode of Cooking Issues Dave Arnold and the team celebrate in the studio with Prosecco and some gifts from the Underground Meats Collective. Dave discusses the best farmer’s markets in NYC, how to season stainless steel, and why horchata settles. We find out about a Japanese smoke detector that sprays you with wasabi oil and Dave tells us about how he nearly burnt down his house this morning with his DIY coffee roaster. Later on we take some listener questions about Searzall gass...
Mar 03, 2015•51 min•Ep. 200
Dave Arnold and Nastassia jump right in this week to a listener’s question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that don’t vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This pro...
Feb 24, 2015•52 min•Ep. 199
Dave and Nastassia are back this week to take listener questions on a host of topics including essential oil emulsification, bone broth cappuccino foam and budget circulators. Dave gives his opinion of “smart” lightbulbs and discusses high-end scrapple. Later on Peter Kim of MOFAD joins in and discusses Dashi and allium oils. This program was brought to you by MolecularRecipes.com . “The larger the volume of water you want to keep warm, the longer it will take to heat up but the less temperature...
Feb 10, 2015•48 min•Ep. 198
Dave and the gang are back in the studio this week joined by Peter Kim of MOFAD. Dave starts out the show by hazing our new intern and giving life lessons on nepotism before taking listener questions on high-pressure cooking and the best ways to dispose of used cooking oil. We find out everyone’s picks for their last meals and the best places to eat in NYC. Later on, Dave describes the ideal foot pedal setup for a home kitchen and what to do with a bunch of pork. This program was brought to you ...
Feb 03, 2015•46 min•Ep. 197
This week on Cooking Issues , Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a make your own sushi party for your kids and explains how to minimize crystallization when making ice. A listener asks what kitchen tool he should buy next. A centrifuge? A PacoJet? Maybe a sweet coffee setup? Later on Jonny Hunter from The Underground ...
Jan 20, 2015•58 min•Ep. 196
Chia seeds, outdoor kitchens, espresso beans, centrifuges — all topics of discussion on this week’s episode of Cooking Issues ! Jack introduces some weird special effects on his mic, Dave screams about how much he hates turkey and salmon burgers and Nastassia reminds us that she hates chia seeds. This program was brought to you by MolecularRecipes.com . “Espresso is all about control and repeatability of a small range of variables.” [09:00] “On a spinning bucket centrifuge, you need a higher G F...
Jan 13, 2015•45 min•Ep. 195
Dave Arnold and the Cooking Issues team is back for 2015! Hear about holiday meals, Hoppin’ John, cooking carrots in a bag and oh so much more. Dave defends the name Rex, expresses his distaste for tilapia and brings in the new year with a bevy of information from listener questions. This program was brought to you by Whole Foods Market . “Tilapia is the worst – as we all know. My new years resolution is stopping other people from eating Tilapia.” [04:00] “I don’t get to cook too much for a livi...
Jan 06, 2015•42 min•Ep. 194
Dave and Nastassia are back this week to take caller questions on a range of topics including french fry infusion, freezing liquor, and cooking lamb hearts. Dave goes in-depth on low-temp cooling curves and explains the technique for milkwashing vodka in a home kitchen. Later on, Dave answers a caller question on how to make large-format party drinks using a circulator and dry ice. Tune in! “The cheapest way to do large quantities of vacuum infusion is to get an HVAC type vacuum pump for around ...
Dec 16, 2014•54 min•Ep. 193
We learn a few things on this week’s episode of Cooking Issues : There is a Christmas tree thief amongst the Cooking Issues team, Dave hates Amazon reviewers who don’t know what they’re talking about and Angostura balls are a real thing. Tune in for another 100MPH blur of culinary science information, quips and jokes on the most entertaining food show on the planet! This program was brought to you by Brooklyn Slate .
Dec 10, 2014•52 min•Ep. 192
Thanksgiving is over but that doesn’t mean Dave Arnold and the Cooking Issues team is done talking turkey. Tune in for a holiday meal recap on this week’s episode of Cooking Issues . Dave also addresses some Amazon/Searzall issues and explains why Black Friday was a nightmare for him. He answers a few questions towards the end of the show. There are plenty of laughs in this one! This program was brought to you by Cain Vineyard & Winery . “I’m all for dreaming big, but don’t dream stupid!” [0...
Dec 02, 2014•45 min•Ep. 191
This week on Cooking Issues . Dave Arnold gets ready for thanksgiving week by taking listener questions on topics including naked citrus storage and stone oven construction. Dave explains why exactly NYC street pretzels suck so much and his preferences on turkey brining. Later on we take a listener question on tempeh and the benefits of making it Sous-vide style. This program was brought to you by The International Culinary Center . “Every piece of meat that comes from a wild animal is going to ...
Nov 25, 2014•40 min•Ep. 190
This week on Cooking Issues , Dave Arnold is joined by Douglas Baldwin, author of Sous Vide for the Home Cook to discuss death curves, low-temp safety, and his ChefSteps sous vide class. Later on they discuss the ethics of food safety procedures and the risks of eating. Dave also takes listener questions on injection turkey brining and the science behind the infamous fried turkey explosion. After the break Dave goes into detail on grinders of all types and his thoughts on the Fireball whiskey re...
Nov 18, 2014•52 min•Ep. 189
Dave Arnold is back for a short show this week to answer listener questions including fungal Chitosan clarification, alcoholic Pacojet sorbets, and chopping candied rose petals. Later on Dave discusses the best techniques for searing with the Searzall (Searzall Searzall) and explains the science behind eutectic freezing. This program was brought to you by Fairway Market .
Nov 11, 2014•33 min•Ep. 188
Dave Arnold is back from StarChefs this week to answer listener questions about bottling sodas at home, disgorging cider, and rendering fat in a pressure cooker. Anthony Falco of Roberta’s calls in to answer a question about sourdough starters. We find out that Nastassia doesn’t own an oven and Dave divulges his must-cook circulator foods as well as best uses for MSG. Later on we define the commonly misused definitions of “nitrous” and “nitrogen cavitation”. This program was brought to you by Wh...
Nov 04, 2014•49 min•Ep. 187
This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the “Justino”. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market . “The reason you don’t put salt in your bread d...
Oct 21, 2014•35 min•Ep. 186
This week on Cooking Issues , Dave Arnold is joined by Peter Kim and Emma Boast of MOFAD to discuss their fundraiser in Madison, WC where Dave will be making cocktails. Dave answers listener questions about curing meat in an NYC apartment and how to turn a three-compartment sink into a three-way immersion circulator. Later he discusses the best sources for high-end Japanese ingredients and Peter Singer’s ethics of vegetarianism. Dave also drops his recipe for Kombu Dashi and how to use an immers...
Oct 14, 2014•48 min•Ep. 185
Good news! It’s a bonus episode of Cooking Issues where Dave tries to catch up on un-answered questions and (mostly) succeeds!
Oct 14, 2014•54 min•Ep. 184
