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 a...
Aug 14, 2012•51 min•Ep. 93
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 t...
Aug 07, 2012•50 min•Ep. 92
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 pro...
Jul 31, 2012•53 min•Ep. 91
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 a...
Jul 24, 2012•48 min•Ep. 90
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. Oth...
Jul 17, 2012•54 min•Ep. 89
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 o...
Jul 03, 2012•47 min•Ep. 88
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 ...
Jun 26, 2012•41 min•Ep. 87
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...
Jun 19, 2012•46 min•Ep. 86
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 ...
Jun 12, 2012•48 min•Ep. 85
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 pressur...
May 22, 2012•47 min•Ep. 84
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 sw...
May 15, 2012•46 min•Ep. 83
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 ...
May 08, 2012•53 min•Ep. 82
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 ...
May 01, 2012•51 min•Ep. 81
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...
Apr 17, 2012•54 min•Ep. 80
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 th...
Apr 10, 2012•52 min•Ep. 79
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 i...
Apr 03, 2012•51 min•Ep. 78
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 conta...
Mar 20, 2012•42 min•Ep. 77
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...
Mar 13, 2012•1 hr•Ep. 76
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...
Mar 06, 2012•44 min•Ep. 75
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 ...
Feb 28, 2012•45 min•Ep. 74
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 tel...
Feb 21, 2012•41 min•Ep. 73
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 lik...
Feb 14, 2012•45 min•Ep. 72
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 be...
Feb 07, 2012•45 min•Ep. 71
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 sponsore...
Jan 31, 2012•46 min•Ep. 70
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 f...
Jan 24, 2012•44 min•Ep. 69
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 noodle...
Jan 03, 2012•49 min•Ep. 68
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 colloi...
Dec 20, 2011•1 hr 1 min•Ep. 67
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 Issues...
Dec 13, 2011•43 min•Ep. 66
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 .
Dec 06, 2011•46 min•Ep. 65
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 .
Nov 29, 2011•1 hr 3 min•Ep. 64
