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Episode 88: Egg Your Oven

Episode 88: Egg Your Oven

FromCooking Issues


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)

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.