Cooking Issues

The International Culinary Center's Tech 'N Stuff Blog

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To Salt or Not To Salt –That’s the Searing Question

October 12th, 2011 · 22 Comments · Uncategorized

by Dave Arnold Should you salt meat before you sear it? I thought the answer was always yes. But the answer is: it depends. My Previous Position: Some cooks don’t like to salt before they sear because, they say, salted meat loses juices. But who cares? Losing juice does not mean the meat won’t be […]

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Spin Doctor: Looking Inside My Centrifuge

September 18th, 2011 · 21 Comments · Uncategorized

by Dave Arnold Centrifuges spin quickly, using centrifugal force to separate mixtures based on density: separating lighter oil from heavier nut solids, for instance, or separating clear delicious juice from heavier pulp. Don’t have a centrifuge yet? What are you waiting for? It is the must-have kitchen gadget from 6 years in the future. If […]

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Voiding Your Warranty: Hacking Electric Pressure Cookers

August 12th, 2011 · 66 Comments · Uncategorized

by Dave Arnold Warning! I do this for a living. Following my path will void your warranty and expose you to possible injury or death. I love pressure cookers. They were designed to cook quickly and save energy, and also to sterilize and can foods. But that’s not why I love them. Pressure cookers can […]

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Tropical Treats Tasting Time Part One: February in Florida

August 8th, 2011 · 44 Comments · Uncategorized

by Dave Arnold If you hate things that are awesome stop reading now. If you are still reading: do whatever it takes to get to the Fruit and Spice Park in Homestead Florida, an hour south of Miami. South-Dade is the Mecca for tropical fruits in the continental US, and the Fruit and Spice Park […]

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I’m Back.

August 8th, 2011 · 10 Comments · Uncategorized

by Dave Arnold Sorry for the delay fine readers. I’m back and ready for bidness.

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Raw Deal

June 17th, 2011 · 58 Comments · Uncategorized

by Dave Arnold Because I lost a bet I went raw vegan for a week. No meat, fish, egg or dairy, and nothing that had ever been raised above 118 degrees F. The Bet: A while back on the radio I was trash-talking raw chocolate –chocolate whose component ingredients have never been heated above 118 […]

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The Trials of Transglutaminase—The Misunderstood Magic of Meat-Glue

May 20th, 2011 · 45 Comments · Uncategorized

by Dave Arnold Transglutaminase (TG) –aka meat glue, the stuff that allows you to bond proteins together –has been taking a pounding in the blogosphere recently and, as a proponent of the enzyme, so have I.  At the risk of preaching to the converted (sorry, loyal readers) I’m setting the record straight.  TG is a great tool used […]

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Tea Time: Cooking Issues as Art

May 3rd, 2011 · 14 Comments · Uncategorized

by Dave Arnold Should you find yourself in the Morningside Heights neighborhood of Manhattan in the next month please stop by the Common Love show at Columbia University’s Wallach Art Gallery, where you can see some of my images from this blog alongside the work of 12 other alumni of the Columbia University School of […]

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Museum of Food and Drink Butt-kicking Kick-off Lunch

April 12th, 2011 · 10 Comments · Uncategorized

by Dave Arnold Two weeks ago, Nastassia, Patrick Martins (founder of Slow Foods USA and Heritage Foods), and I staged an epic lunch at Del Posto restaurant with some of the best chefs and bartenders in the world (who, luckily, are some of our best friends). The lunch was the inaugural fundraiser for The Museum […]

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Cooking Issues Radio Live, Tuesday, April 12th

April 11th, 2011 · Comments Off · Uncategorized

Howdy listeners! Cooking Issues Radio  will be coming to you live on the Heritage Radio Network tomorrow, Tuesday, April 12th. From 12:00pm-12:45pm EST, Dave will be answering all of your cooking questions, so call in at 718-497-2128.  If you can’t get to a phone email thoughts and questions to Nastassia at:  lopez.nastassia@gmail.com before the show. Thanks for listening! […]

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