Cooking Issues

Heritage Radio Network
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Cooking Issues

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.

  1. Boris Lopez's Combat-Style Cuisine

    30/04/2021

    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.

    1 h 13 min
  2. Tier Four Fig Farmers

    22/04/2021

    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.

    1 h 5 min
  3. Stocking The Garage (feat. Frankie Celenza)

    15/04/2021

    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.

    1 h 23 min
  4. So Many Bad Words in Butchery (feat. Heather Marold Thomason)

    06/04/2021

    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.

    1 h 24 min
  5. What A Jagweed

    01/04/2021

    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.

    1 h
  6. The Intersection of Quality and Laziness (feat. Scott Heimendinger)

    24/03/2021

    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.

    1 h 21 min
  7. The Bernie Madoff of Food

    17/03/2021

    The Bernie Madoff of Food

    On today's episode of SKU Issues, Dave, Nastassia, and The Rest refine their Potatohead bar concept. They also discuss how to handle an endless soft-serve party; tell you why there are 8000 types of Doritos on the shelves; briefly discuss the benefits of calcium cross-linking; and Dave tells stories of Bagna Càuda fails and scrapyard successes. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.

    1 h 17 min
  8. A Real Life Precious Moment (feat. Peter Kim)

    10/03/2021

    A Real Life Precious Moment (feat. Peter Kim)

    On today's episode Art Appreciation Issues, Dave, Nastassia and The Rest welcome Peter Kim, of MOFAD-fame, back to the show. Peter makes his triumphant return to the show to talk about his new podcast Counterjam, in which he interviews chefs and musicians about the food they love. Peter shares some of his favorite moments from his first season in between getting grilled on his Injera recipe and opinions on Fufu. Plus, listener questions on carbonation, cooking whelks, double-vessel pressure cookers, honey dehydration, cooking in clay, baking in salt, and much more.

    1 h 23 min
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À propos

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.

Informations

  • Création
    Heritage Radio Network
  • Années d’activité
    2010 - 2021
  • Épisodes
    453
  • Classification
    Tous publics
  • Copyright
    © 2018 Heritage Radio Network
  • Site web de l’émission
    Cooking Issues

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