Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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Entries Tagged as 'Uncategorized'

Turkey Update: Giving them the Bird

December 6th, 2010 · 23 Comments · Uncategorized

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 turkey-tasting than its predecessors.  It was devoured so quickly that I didn’t get a picture of it.  It was moist and perfectly […]

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Cooking Issues Radio Live, Tuesday

November 29th, 2010 · 3 Comments · Uncategorized

Cooking Issues Radio will be live on the Heritage Radio Network tomorrow, Tuesday, November 30th from noon-12:45pm EST. We hope you’ve all recovered from Thanksgiving and have some new cooking issues for us to tackle. Call in live at 718-497-2128 or email your questions to Nastassia at: lopez.nastassia@gmail.com. We love our listeners! – The Cooking […]

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Happy Thanksgiving. Don’t Poison Your Family.

November 24th, 2010 · 21 Comments · Uncategorized

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 the bird; cooking the bird; and finishing the bird. This year I got a Narragansett bird from Heritage Foods USA. The Narragansett breed orginally hails […]

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Powers of Two: Hand-Pulled Cotton-Candy ‘Round the World

November 22nd, 2010 · 60 Comments · Uncategorized

by Dave Arnold Welcome to my first video post, in which I’ll show you how to make  hand-pulled cotton candy (hereafter denoted as HPCC).  HPCC is made by stretching and folding cooked sugar while continuously dusting with powder to keep the strands from sticking together. Each time you fold the candy you double the number […]

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Cooking Issues Radio Show: Live, Tuesday

November 15th, 2010 · Comments Off · Uncategorized

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 questions to Nastassia at: lopez.nastassia@gmail.com. Thanks for listening, The Cooking Issues Team

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Country Ham Fantastica: Our Hams’ Place in the World

October 28th, 2010 · 50 Comments · Bacon and Hams, Uncategorized

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. While visiting Finchville it dawned on me that I’ve never posted on country ham.  The shame! Before I was known for tech many people knew me […]

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Cooking Issues – October Blitz

October 23rd, 2010 · 4 Comments · Uncategorized

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 photos. Normal posting will resume shortly. We kicked off October with a demo for the New York Culinary Experience. We did some […]

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Live Dienstag von Berlin: Kochen Issues Radio

October 4th, 2010 · 2 Comments · Uncategorized

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 Cooking Issues Radio will be recorded live tomorrow (Tuesday) from the land of wurst, lager and schnitzel during it’s regularly scheduled noon-1pm EST slot.  With the […]

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Fresh Lime Juice: WTF?

October 1st, 2010 · 48 Comments · Uncategorized

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 argument about lime juice. He insisted that juice made with a machine –specifically the Sunkist Juicer: is inferior to […]

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Star Chiefs –The Cocktail Demo with Recipes

September 29th, 2010 · 12 Comments · centrifuge, Chocolate, Clarification, cocktails, liquid nitrogen, Puffed Snack, rotovap, Tech Demo, Uncategorized, vacuum infusion

by Dave Arnold At this year’s Star Chefs conference I whipped up some beaver-flapper puffs for the crowd to munch on (see here for recipe), and Nils and I liquored everyone up with a passel of cocktails. Our 75 minute demo showcased three different techniques at three different attainability levels: rapid N2O infusion (within anyone’s […]

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