26 min listen
Episode 107: Food Science Schooling
FromCooking Issues
ratings:
Length:
45 minutes
Released:
Dec 11, 2012
Format:
Podcast episode
Description
This week on Cooking Issues, Dave Arnold and Nastassia Lopez are talking gummies, meringue, studying food science, and sous vide! Tune in to hear Dave offer his suggestions for making a small appetizer that includes prawns and herb gels. Find out if food processors ruin the flavor of lemongrass. Listen in and learn more about spinning lemon and lime juice, exotic spices, and the best way to cook a prime rib! Dave answers a listener question about continuing education in food science; is it better to learn in a restaurant or in an academic setting? Can melatonin be used as an antioxidant in food? Can pig bladders be used for light sous vide work? Find out on this episode of Cooking Issues! This program has been brought to you by Tekserve. If youre going to use a dehydrator, you want to dehydrate [a methylcellulose meringue] at 130-5 degrees Fahrenheit, but youre going to want to store it 110-120 degrees- much lower than 135 degrees- because if you store it at a high temperature and cook it for a long time to hold it, its going to start tasting cooked. [6:45] -- Dave Arnold on Cooking Issues
Released:
Dec 11, 2012
Format:
Podcast episode
Titles in the series (100)
Episode 25: Pro Salt War Path: The MTA might have been responsible for Daves lateness this week, but that didnt stop him from plowing through your Cooking Issues. Tune in and learn about cooking with THC, what happens when potatoes turn gray, using ISI infusions to make oil andwhy Dave by Cooking Issues