This week on Cooking Issues , host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, as well as the details of making onion ice cream. For this Stinky Fish Tuesday, Dave welcomes guests Paul Adams, Senior Editor of Popular Science Magazine, and Don Lee of Cocktail Kingdom to partake in a unique fish tasting live on air. Starting off ...
Oct 07, 2014•43 min•Ep. 183
Dave Arnold invites Daniel Gritzer, Culinary Director of Serious Eats, to discuss tomatoes and their preservation. Daniel conducted an experiment with 2 batches of tomatoes. One batch was kept on the counter top at room temperature and the other batch was refrigerated. The results of his experiment perked his interest and he continued to look further into the idea of taste variation in fruit. Dave Arnold shares his thoughts on the experiment as well. Dave answers some calls and emails on topics ...
Sep 30, 2014•53 min•Ep. 182
Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Dave’s ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean . “For making seltzer, you need a high pressure regulator. The low pressure ones designed for beer w...
Sep 16, 2014•51 min•Ep. 181
Why’s my low-temp meat green? Why do my onions taste metallic? What can I make with all of these cherry pits? Dave Arnold answers all of this and more on this week’s episode of Cooking Issues . Listeners also get to learn the meaning of “Pancake Syndrome” (It’s not as fun as it sounds) as well as the best camping food (Risotto al Funghi). This program was brought to you by Whole Foods Market . “Most of the greening in meats are due to sulfur or hydrogen peroxide.” “The longer an onion sits after...
Sep 02, 2014•50 min•Ep. 180
As long as you’ve got questions, Dave Arnold has answers. Enter the wild and wacky world of Cooking Issues as host Dave Arnold answers listener questions on everything from ice cream to compound butter. Not question is off limits and Dave does the usual dance of comedy, science and advice on another jam-packed episode of the most informative and cutting edge food advice show in the world! Today’s program was brought to you by White Oak Pastures . “The maximum amount of ice cream you should buy f...
Aug 19, 2014•49 min•Ep. 179
Why are big-chain delivery pizza crusts so disgusting? What’s a Trinidad scorpion pepper? Can you make milk from cream just by adding water? Tune in to this week’s edition of Cooking Issues as Dave Arnold tackles these issues and more. Learn about the safety of raw milk cheeses, the story behind Halloumi cheese and of course — hear some hilarious anecdotes from Dave and the crew. This program was brought to you by Fairway Market . “99.9% of the cream you buy in the supermarket has been highly ul...
Aug 12, 2014•40 min•Ep. 178
Dave survives a cement-dust ridden bike ride through Bushwick yet again to host a hilarious and information-packed episode of Cooking Issues . Find out which one food item Dave & Nastassia agree on, what his thoughts are on nutrition, health and diets & his thoughts on slow cooking vegetables. From Steve Miller to fake caramel – take a ride through many thoughts and topics this week with Dave and the gang. This program was brought to you by Edwards VA Ham . “I don’t believe in any health...
Aug 05, 2014•52 min•Ep. 177
Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What’s the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues ! Dave Arnold is in the studio and he’s joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture – join in on the educational and entertaining ride we call Cooking Issues . This program was brought to you by Edwards VA Ham . “Vegetables th...
Jul 29, 2014•52 min•Ep. 176
Dave makes it to the studio in record time on his bike and crams in as much knowledge as he can on today’s episode of Cooking Issues . Tune in for thoughts on everything from sugar free gelato to fish sausage. Dave compares different types of cream cheeses, talks circulators and cracks a few jokes in between it all. This program was brought to you by Edwards VA Ham . “If you’ve ever had non stabilized cream cheese it’s really grainy.” [20:00] –Dave Arnold on Cooking Issues...
Jul 22, 2014•42 min•Ep. 175
There’s a guest announcer this week on Cooking Issues , the energy is high and the studio is ready for your questions! Tune in as Dave fields queries on everything from circulators to mulberries. Phil Bravo is in the studio for some extra fun (and voice work) this week as Dave tackles questions as usual. It’s another wild ride on Cooking Issues! Today’s show was brought to you by Rolling Press . “Worcestershire sauce is the equivalent of fish sauce but for British taste.” [41:00] –Dave Arnold on...
Jul 08, 2014•45 min•Ep. 174
It’s summertime and the weather is hot in NYC, which means Dave Arnold is fresh off a sweaty bike ride and ready to answer your questions on a brand new episode of Cooking Issues ! This week, he’s joined by friend, Executive Chef at Del Posto and proprietor of Pasta Flyer, Mark Ladner. Imagine the warmth of Grandma’s cooking transported into an animated quick service setting. Over the past three years – this is the idea that chef Mark Ladner has been researching and he’s finally ready to introdu...
Jul 01, 2014•48 min•Ep. 173
Dave’s back for Cooking Issues and he’s joined by friend of the show Chris Young of Chef’sSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chef’s Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride – tune in for a rapid exploration into Cooking Issues – both complicated and simple! This program was brought to you by Whole F...
Jun 24, 2014•54 min•Ep. 172
This week on Cooking Issues , Dave Arnold and Nastassia Lopez are smashing smoke detectors! Tune in to hear talks about calcium and pickling, the working conditions surrounding farmed shrimp, kitchen ventilation and more. Learn how to use calcium chloride for crunchy pickles without the unwanted calcium taste. How long is leaf lard safe in a freezer if it has come in contact with oxygen? Dave recounts a recent article that highlights the slave labor involved in overseas shrimp farming, and why i...
Jun 17, 2014•47 min•Ep. 171
Learn about gluten-free flour on an interesting episode of Cooking Issues, featuring guest Lena Kwak of Cup4Cup. “Cup for Cup” is a complete multi-purpose, gluten-free flour blend that can replace all-purpose flour in most quick bread, cake, muffin, cookie and biscuit recipes.
Jun 10, 2014•33 min•Ep. 170
Dave Arnold jumps right into this week’s episode of Cooking Issues answering some specific questions on pressure cookers. Later on, he’s joined by Patrick Martins, founder of Heritage Foods USA & Heritage Radio Network, and author of The Carnivore’s Manifesto Eating Well, Eating Responsibly, and Eating Meat. . Patrick explains why he thinks local doesn’t always mean best, why cheap meat is classist and why it’s so important for there to be a Museum of Food & Drink. This program was spons...
Jun 03, 2014•43 min•Ep. 169
Dave’s back in the studio and that means a brand-spanking new edition of Cooking Issues ! Tune in as he plows through listener questions and goes on a rant about Columbo — yes the TV show. How on earth could somebody NOT like fish sticks? How can one make rapid infused sangria? What DOES Nastassia like? Tune in and find out! This program was sponsored by Seersucker Brooklyn . “People who multitask actually null task. It’s called zero tasking – it’s a new thing I want people to be aware of.” [45:...
May 27, 2014•47 min•Ep. 168
Dave might be home this week – but that’s not stopping him from hosting another jam-packed episode of Cooking Issues. Vacuum infusions, smoke, botulism, selzter, you name it – he’s on it. Tune in as Dave calls in from home to answer a plethora of listener questions – including making popcorn taste like Doritos. Will Dave’s band Bluto be making a comeback? Should you stop worrying about smoke in the kitchen? What’s a PID controller? Find out on the latest edition of Cooking Issues . Today’s progr...
May 21, 2014•55 min•Ep. 167
Deep deep pizza, fried pickles, spent chickens, food grad phosphates… yep.. it’s another hilarious and jam-packed episode of Cooking Issues . This week Dave is in a particularly fun mood as he speeds through rants on GMO’s, NYC Subway Stations and bad pizza. He also gives listeners advice on batter adhesion, frying and grain milling. Tune in and enjoy the ride. This program was sponsored by White Oak Pastures . “Who wants to eat pizza with a fork besides Bill DeBlasio?” [17:00] –Dave Arnold on C...
Apr 23, 2014•44 min•Ep. 166
Malolactic fermentation, Champagne, cereal, lime shortage…. yep.. it’s another information-packed episode of Cooking Issues . This week Dave shares his thoughts on the lime shortage debacle and why lemons are no substitute, he explains the role acid plays in Champagne and gives an update on the MOFAD (Museum of Food & Drink) puffing gun. Try to see if you can keep up with the smartest guy in food on Cooking Issues . This program was sponsored by Bonnie Plants “Something about storing diluted...
Apr 15, 2014•51 min•Ep. 165
This week on Cooking Issues, Dave first answers a question about MSG and explains how the chemical affects the body in different ways. Later, lime juice, acidity, foaming, and much more! Tune in to this episode to hear all sorts of food facts. This program has been sponsored by The International Culinary Center . “Lime juice does not last. Not at all.” [25:15] “Alcoholic products foam a lot more than non-alcoholic products do.” [32:00] –Dave Arnold on Cooking Issues...
Apr 08, 2014•49 min•Ep. 164
Continuing where we left off last week, Dave rattles off some listener inspired Kitchen Pet Peeves on this week’s episode of Cooking Issues . Find out what really makes him tick, including everything from bad quart containers to front-of-house complainers. Later in the show, Dave talks about everything from plastic wrap to hot sauce. Added bonus: Dave’s son Booker is in the studio this week! This program was sponsored by Heritage Foods USA ....
Mar 26, 2014•53 min•Ep. 163
This week on Cooking Issues, Chris Young, founder of ChefSteps, calls in to provide some insight on today’s caller questions. He and Dave answer some super scientific questions about emulsifier systems and pressure cookers. This program has been sponsored by S. Wallace Edwards & Sons . “Cooking at a professional level is all about teamwork.” [43:45] –Chris Young on Cooking Issues
Mar 18, 2014•50 min•Ep. 162
This week on Cooking Issues, Dave takes a question that came in late last week about dry curing pork bellies. After the break, we get a caller questions about getting rid of sodium benzoate from a keg of Mountain Dew in order to make wine. This show has been sponsored by S. Wallace Edwards & Sons . “As a group, cephalopods are short-lived creatures…so a real big squid is only living for 5 or 6 years.” [28:00] Dave Arnold on Cooking Issues...
Mar 11, 2014•48 min•Ep. 161
On this week’s Cooking Issues, Dave tells us about a recent experiment that uses baby poop to make sausage more healthy. Then he talks about a number of great uses for a microplane and educated us on which foods should and should not be stored in the fridge. Tune in to hear the full episode! This program has been sponsored by White Oak Pastures . “Do not, DO NOT store bread in the fridge, holy crap!” [19:15] Dave Arnold on Cooking Issues...
Mar 04, 2014•57 min•Ep. 160
This week on Cooking Issues, Dave gives us the lowdown on vacuum sealing food, takes a question about making whiskey ice cream. And finally, Dave gives us a million dollar idea for a 2015 wall calendar. Tune in to hear today’s questions from Austria and Switzerland! This program has been sponsored by S. Wallace Edwards and Sons . Image from The Vak Shack “Remember, you’re never freezing ice cream until it’s a total solid. There’s always some of it that’s still a liquid.” [43:00] Dave Arnold on C...
Feb 25, 2014•57 min•Ep. 159
Cooking Issues is taking submissions for new theme songs! On this week’s episode, Dave Arnold and Nastassia Lopez talk to the food safety concerns of MSG, and talk about making sour apricot sodas without using alcohol. Is sodium benzoate effective in stabilizing fruit juices? How can you evaluate the safety of koji? Learn how crustaceans reproduce, and how fisherman deal with producing female lobsters. This episode has been brought to you by Fairway Market . “When a lobster fisherman catches a b...
Feb 18, 2014•51 min•Ep. 158
This week on Cooking Issues, Dave tells us his method of dehydrating food and explains the effects that different ovens have on baking bread. After the break, Jack offers his opinions on Bloody Marys, and Dave explains the beauty of experimentation with deviating from the standard recipe. This program has been sponsored by Heritage Foods USA . “To speed dehydration, I always start the dehydrator at a higher temperature and then turn it down.” [9:30] “Unless they’re going someplace to get it rein...
Feb 11, 2014•1 hr•Ep. 157
Is it possible to get the soy taste out of soy milk? How should you cook lupini beans? Can we completely do away with plastic bags? Is Dave Arnold ever wrong? All this and more on this week’s episode of Cooking Issues! This program has been sponsored by Whole Foods Market . “It’s not pretentious to want your food cooked properly.” [20:30] “Anything that you can keep out of your fridge is a bonus, because fridge space is limited.” [25:30] Dave Arnold on Cooking Issues...
Feb 04, 2014•50 min•Ep. 156
This week on Cooking Issues, Dave takes question after question. First soy milk, then low-temperature cooking, then salting meat, etc. How does salting your meat longer before you cook it affect its taste and texture? What is the problem with low-temperature wings? Tune in for the answers to these and many more questions! This program has been sponsored by Whole Foods Market . “If you salt meat before you cook it, it changes the texture of the meat.” [18:15] “The point of beer gas is so that you...
Jan 28, 2014•42 min•Ep. 155
On today’s episode of Cooking Issues, hosts Dave Arnold and Nastassia Lopez help out some listeners with sharpening knives, plate durability, pressure cooking eggs, and much more. Hear Dave’s opinion on which types of plates and bowls you should own in your restaurant or home, as well as what the problem is with drinking out of mason jars. This program has been sponsored by Heritage Foods USA . “I like a good heft in my flatware.” [31:40] “Mason jars are thick, they’re like drinking out of an iP...
Jan 21, 2014•47 min•Ep. 154
