50 min listen
Episode 88: Egg Your Oven
FromCooking Issues
ratings:
Length:
47 minutes
Released:
Jul 3, 2012
Format:
Podcast episode
Description
On this weeks 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 Dinners Kickstarter page. After a brief discussion about Daves 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 other listener questions about the vinegar-making process, and how different meats fair in pressure cookers. Patrick Martins of HRNs The Main Course stops in to talk to Dave about George Foreman grills and cooking in a New York City apartment. Finally, Dave discusses the safety of the different sugar substitutes on the market, as well as tomorrows upcoming Crif Dog Classic eating contest at Robertas. This program has been sponsored by The International Culinary Center. At the onset, if you want to make sure your results are good and your recipe is good, just start with a purchased culture if youre going to make vinegar. I have a big problem with the entire nutritionist outlook because it keeps changing. All the data, all the ideas of whats good, whats bad- keeps changing every year! -- Dave Arnold on Cooking Issues
Released:
Jul 3, 2012
Format:
Podcast episode
Titles in the series (100)
Episode 1: Cooking Issues Debuts: This week, on the premiere episode of Cooking Issues Dave Arnold took callers queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, by Cooking Issues