45 min listen
Episode 199: Jackie Molecules
FromCooking Issues
ratings:
Length:
52 minutes
Released:
Feb 24, 2015
Format:
Podcast episode
Description
Dave Arnold and Nastassia jump right in this week to a listeners question about his outdoor barbecue in Sweden and Dave gives a million suggestions for improvements (outdoor deep fryer). We also discuss various techniques and products for dissolving a white film on a juicer and find out why pressure cookers that dont vent produce a better stock. Later on Dave answers a listener question about substituting beef fat for suet and we find out the difference between Ultrasperse and Wondra. This program was brought to you by MolecularRecipes.com. Pressure cooker stocks come out browner than regular stocks [25:00] When Im cooking with extremely spicy peppers I always lick the utensil or tool I was using after it gets washed to make sure its no longer spicy and was washed correctly [51:00] Get the widest container you have and pour your stock into a very thin layer. It will cool more quickly this way. [59:00] --Dave Arnold on Cooking Issues
Released:
Feb 24, 2015
Format:
Podcast episode
Titles in the series (100)
Episode 6: Miracle Fruit, Dutch Ovens & More: This week on Cooking Issues Dave and Nastassia spoke about the scientific wonders of Miracle Fruit, buying a Dutch Oven, cooking pasta as if it were risotto, fixing (and cleaning!) a refrigerated centrifuge from Ebay via a blood bank, plus a fascinating a by Cooking Issues