On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation.
As I kind of expected going into this show, I let Dave lead the way. I leaned into all those weird and intriguing food science topics. Like my episode with Daniel Gritzer, our discussion went long, so I broke it up into two episodes, and this is part 1.
We discuss MSG, hacking your home kitchen equipment, pressure cookers, and grain mills. We talk about whole wheat flour and its shelf life and degradation. And find out which popular candy just might be benefiting from a hint of rancidity.
DAVE ARNOLD
Dave's Twitter
Dave's Instagram
The (new) Cooking Issues Podcast
Buy the book Liquid Intelligence
Dig through the Cooking Issues blog
CHEFS WITHOUT RESTAURANTS
If you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).
Get the Chefs Without Restaurants Newsletter
Chefs Without Restaurants Instagram
Chefs Without Restaurants on TikTok
Chefs Without Restaurants on YouTube
The Chefs Without Restaurants Private Facebook Group
Chris Spear's personal chef business Perfect Little Bites
11/16/21 • 49 min
2 Listeners
Chefs Without Restaurants - Cooking Issues and Food Science with Dave Arnold - Part 1
Transcript
Welcome to the Chefs Without Restaurants podcast. I'm your host Chris Spear. On the show. I have conversations with culinary entrepreneurs and people in the food and beverage industry who took a different route. They're caterers research chefs, personal chefs cookbook authors, food truckers, farmers, cottage bakers, and all sorts of culinary renegades. I myself fall into the personal chef category as I started my own personal chef business perf
Cooking Issues and Food Science with Dave Arnold - Part 1 Top Questions Answered
How did the speaker's interest in cooking develop?
The speaker's interest in cooking developed at a young age, influenced by their family's festive dinners and their own experimentation.
What are the advantages of higher pressure cooking?
Higher pressure cooking in electric pressure cookers can result in faster and better cooking results.
What challenges did the speaker's company face?
The speaker's company faced challenges such as a temporary suspension of sales by Amazon and the emergence of knockoff products.
How has the COVID-19 pandemic affected the company's sales and the industry?
The COVID-19 pandemic has had an impact on the speaker's company sales and the food industry as a whole.
Why is freshly milled flour praised?
Freshly milled flour is praised for its superior taste and texture compared to store-bought options.
What can cause dough to become slack in whole wheat bread?
Enzyme activity in whole wheat bread and retarding the dough in the fridge for too long can cause the dough to become slack.
Can olive oil become bitter when blended?
Blending olive oil can result in bitterness, but it may vary depending on various factors.
How can oil-vinegar mixtures be stabilized?
Emulsifiers like Tic loi can stabilize oil-vinegar mixtures and prevent separation in dressings and other applications.
How can the shelf life of food be extended?
Oxygen scavenging packaging is used to extend the shelf life of food.
Are expiration dates based on changes in food products?
Yes, expiration dates are based on changes, positive or negative, in the food product.
Show more Questions
Show more Questions
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/chefs-without-restaurants-179052/cooking-issues-and-food-science-with-dave-arnold-part-1-17556391"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to cooking issues and food science with dave arnold - part 1 on goodpods" style="width: 225px" /> </a>
Copy