Cooking Issues Heritage Radio Network
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Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.
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Boris Lopez's Combat-Style Cuisine
Today on Bagel Issues, Dave, Nastassia and The Rest answer a bunch of listener questions. Topics include: the mineral content of seltzer and how it affects perceived carbonation, how to improve the insulation of your oven, something about milk punch, and, for reasons I cannot recall, centrifugal birth machines. Plus, a listener question about bagel toppings launches Dave into an extended monologue on how to prepare home cooked salmon, and why hickory smoke powder is the secret ingredient.
Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. -
Tier Four Fig Farmers
On today's episode of Choosing Issues, Dave quizzes Nastassia and The Rest on everybody's favorite schnitzel, favorite candy, favorite cereal, favorite fruit to binge eat, favorite canned fish, and so on. Plus, it's a listener question blitz: milk- & fat-washing, air-frying, baking with steam, and many more. Plus, a well-researched critique of tee pee manufacturing and manual writing.
Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. -
Stocking The Garage (feat. Frankie Celenza)
On today's episode of Sharpening Issues, Dave, Nastassia and The Rest welcome Frankie Celenza to talk about building your own batterie de cuisine (aka how to outfit your kitchen if you were starting from scratch). They rank the items they consider essential and cover tips like how to take care of your non-stick pans, recommendations for sharpening knives, unlikely ideas for wiring your house, and much more. Plus, Frankie shares stories from a low-temp class he took with Dave a decade ago, and Dave tries to recruit Frankie for The Leatherman Run.
Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. -
So Many Bad Words in Butchery (feat. Heather Marold Thomason)
On today's episode of Harvesting Issues, Dave, Nastassia and The Rest welcome Heather Marold Thomason of Primal Supply Meats, a whole animal butcher in Philadelphia. Heather fields a variety of questions from listeners on meat cuts, prices, USDA regulations, and more. Plus, Heather talks through her decision tree she uses when advising customers, and Dave repeatedly pitches Heather on meat glue.
Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. -
What A Jagweed
On today's episode of Aging Issue, Nastassia and The Rest wish Dave a very. Happy. Birthday.
Dave and Nastassia fondly recall birthday parties past, and educate us on their fanciest easter egg treats: cascarones and panoramic eggs. Nastassia recounts her recent teepee ownership woes, and Dave struggles to say the word "carcinization." Plus, questions and answers about food.
Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. -
The Intersection of Quality and Laziness (feat. Scott Heimendinger)
On today's episode of Combi Issues, Dave, technically joined by Nastassia and The Rest, goes deep on Combi Ovens with special Guest Scott Heimendinger. Scott works at Anova (previously at Sansaire) and deftly fields a variety of questions from Dave and the CI listeners. They cover how the controls work; the history of combi oven development; the materials used and potential issues; and much more.
Plus, Scott troubleshoots some of Dave's tests with the oven and Dave tells the tale of the Great Sous Vide Panic of 2005.
Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.
Customer Reviews
Weekly dose of Gastro Geekness
This show has pockets of real culinary wisdom mixed with knowledgeable nonsense. Food focussed but happy to tangent into any subject - and I mean any! Some great guests with real industry stories and always a funny story to share. Highly recommended.
Season to taste.
If you like Harold McGee, Modernist Cuisine, Chefsteps and similar then this is the show for you. Dave Arnold is a crazy MoFo but a very knowledgeable and passionate one and there’s lots of nerdy cooking goodness going on here.
Painful
It’s a great subject and somehow the host is able to get some amazing guests, but it’s the host himself that ruins it. He’s deeply insecure and abrasive, desperate to show off his knowledge (which is considerable) to gain the approval of his more esteemed guests.
Get a decent host and you’ve got a show worth listening to, until then, this one is deleted with some haste.