46 min listen
Episode 128: Ice Cream, Popcorn, & Fish
FromCooking Issues
ratings:
Length:
55 minutes
Released:
May 28, 2013
Format:
Podcast episode
Description
In this weeks episode of Cooking Issues, Dave begins by answering a question on gluten intolerance by listener Mike Mallory. He then continues on to answer a question on fior de latte ice-cream, and the problems associated with making ice cream at home. Daves offers his opinions on different brands and types of ice cream from all around the world, the effects of stabilizers during the production process, and the effects of guar and gelatin during the ice cream making method? In the second segment of this weeks episode, the topic is batch freezing. Dave talks about overrun, the costs of producing ice-cream, and the differences between freezers that manufacturers use and ones that you can use to for ice-cream producing in your restaurant or at home. Lastly, Dave answers a question from a listener on popcorn making, offering suggestions to make fantastic popcorn with a great machine, and ways to put a local fish market in your neighborhood to good use. Tune in to learn more! This program has been sponsored by ChefSteps. A continuous freezer is usually only done by larger manufacture people. [35:40] The way I used to make popcorn is with a whirley pop. [49:50] A lot of how fish keeps is how the temperature cycles, and how the air blows on top of it within the fridge. [57:44] -- Dave Arnold on Cooking Issues
Released:
May 28, 2013
Format:
Podcast episode
Titles in the series (100)
Episode 2: Cocktails: This week on Cooking Issues Dave discussed the best way to pre-batch cocktails and his scientific research into the difference between stirring and shaking mixed drinks. He also recounted a trip to Maine wherein, with the help of a twenty-pound monster lo by Cooking Issues