51 min listen
Episode 69: Fried Meatballs, Fish and More
FromCooking Issues
ratings:
Length:
44 minutes
Released:
Jan 24, 2012
Format:
Podcast episode
Description
Dave returns to the studio this week with tales of dog sledding in Sweden and opening up his new bar, Booker and Dax, in New York. Tune in to learn how to keep your meatballs from falling apart, what the Dextrose Equivalent scale is and how to use it, as well as helping those of you with fish allergies find something you can eat. This episode is sponsored by Modernist Pantry. When youre cook meatballs, you have to fry them BEFORE you cook them in a bag with butter. That will keep them from falling apart. I use Dextrose Equivalent 20 glucose syrup when I make ice cream and want to get the texture but not add too much sweetness. --Dave Arnold on Cooking Issues
Released:
Jan 24, 2012
Format:
Podcast episode
Titles in the series (100)
Episode 10: Chocolate at Home: This week on Cooking Issues Dave and Nastassia take a callers query on making chocolate at home, and delve into the world of chocolate alchemy with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home car by Cooking Issues