by Dave Arnold Should you salt meat before you sear it? I thought the answer was always yes. But the answer is: it depends. My secret slicing station to prepare taste tests. My Previous Position: So...
by Dave Arnold Its hard to tell whats happening inside a centrifuge when it is running. This one has its safety interlock defeated. NEVER DO THIS! Centrifuges spin quickly, using centrifugal force to...
by Dave Arnold Warning! I do this for a living. Following my path will void your warranty and expose you to possible injury or death. Messing with pressure cookers. I love pressure cookers. They were...
Sorry, the tropical fruit post now works.
by Dave Arnold If you hate things that are awesome stop reading now. If you are still reading: do whatever it takes to get to the Fruit and Spice Park in Homestead Florida, an hour south of Miami. So...
by Dave Arnold Sorry for the delay fine readers. I’m back and ready for bidness.
by Dave Arnold Because I lost a bet I went raw vegan for a week. No meat, fish, egg or dairy, and nothing that had ever been raised above 118 degrees F. The Bet: A while back on the radio I was trash...
by Dave Arnold Hey folks, this isnt what we are talking about! Meat glue is a food-grade enzyme.... not really a glue. Transglutaminase (TG) –aka meat glue, the stuff that allows you to bond proteins...
by Dave Arnold Should you find yourself in the Morningside Heights neighborhood of Manhattan in the next month please stop by the Common Love show at Columbia University’s Wallach Art Gallery, where ...
by Dave Arnold Two weeks ago, Nastassia, Patrick Martins (founder of Slow Foods USA and Heritage Foods), and I staged an epic lunch at Del Posto restaurant with some of the best chefs and bartenders ...
Howdy listeners! Cooking Issues Radio will be coming to you live on the Heritage Radio Network tomorrow, Tuesday, April 12th. From 12:00pm-12:45pm EST, Dave will be answering all of your cooking que...
Howdy listeners! Cooking Issues Radio will be coming to you live on the Heritage Radio Network tomorrow, Tuesday, April 5th. From 12:00pm-12:45pm EST, Dave will be answering all of your cooking ques...
Howdy Readers, Our buddy Harold McGee is going to be Cooking Issues Radio’s special guest this week! The show will be coming to you on MONDAY at 12pm EST, instead of our regular Tuesday spot....
by Dave Arnold Nixtamalized whole rye tortilla. Becoming a Mexican grandmother is one of my lifelong goals. I am proud to say I’ve achieved one of the major milestones: learning to nixtamalize corn a...
Howdy listeners! Cooking Issues Radio will be coming to you live on the Heritage Radio Network tomorrow, Tuesday, January 25th. From 12:00pm-12:45pm EST, Dave will be answering all of your cooking q...
by Dave Arnold Last year Cornell University’s Fab@Home program gave us a 3-D printer (read the post here) that uses syringes to make any 3-D shape you like –out of any paste you like. F...
by Dave Arnold Closeup of Rausu Kombu. This is my second post on Kombu –the MSG laden, super-seaweed bedrock of Japanese cuisine used to make kombu dashi (seaweed stock). Read the first one here. Th...
Cooking Issues Radio will be live on the Heritage Radio Network tomorrow, Tuesday, December 21st from 12:00pm-12:45pm EST. Call Dave with all of your holiday cooking questions – from deep fryin...
by Dave Arnold My new favorite place on earth is the Brogdale Farm in the town of Faversham, county Kent, England. It’s Disney World for fruit lovers –if Disney World were almost free and...
Cooking Issues Radio comes to you live on the Heritage Radio Network tomorrow, Tuesday, December 7th from 12:00pm-12:45pm EST. Please probe Dave with all of your cooking issues live at 718-497-2128 o...
by Dave Arnold This Thanksgiving I cooked a Narragansett turkey from Heritage Foods. I used the Bionic Turkey method, and it was the best damned turkey I’ve ever eaten — meatier and more...
Dave and Nastassia broadcasting from their radio box in the backyard of Robertas pizza at the Heritage Radio headquarters in Bushwick, Brooklyn. Cooking Issues Radio will be live on the Heritage Radi...
by Dave Arnold Da Boid: I’m repeating last year’s technique for my 2010 bird –the bionic turkey method. You can read the four-part saga here: figuring out the parameters; buying th...
by Dave Arnold Call it what you want --dragons beard, pashmak, or pishmaniye-- this hand-pulled Valrhona cotton candy is mighty good. Welcome to my first video post, in which I’ll show you how ...
Howdy readers, Cooking Issues Radio will be live on the Heritage Radio Network tomorrow, Tuesday, November 16th from noon-1pm EST. Call in all of your cooking issues live at 718-497-2128 or email que...
by Dave Arnold Nils and I recently visited the great state of Kentucky, home to some of the finest country ham producers in the world – including Finchville Farms. Me after consuming loads and...
by Nastassia Lopez This October the Cooking Issues team has been zipping about doing demos and such instead of posting like we ought to. We thought we’d share some of the highlights through pho...
Guten Tag! Dave is currently in Germany, giving a lecture on the science of shaking/stirring at the Berlin Bar Show with our friend Eben Klemm. We hate reruns just as much as the next guy, so Cooki...
by Dave Arnold When it comes to lime juice, freshest is best…right? Not so fast! At Tales of the Cocktail one of my co-speakers, Death and Co super-star bartender Thomas Waugh, and I got into an a...
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