by Dave Arnold Lime Juice and Simple Agar Clarification. It has been a year since quick agar clarification changed my life.  I was looking for a way to clarify lime juice without the help of a $15,000 rotary evaporator or a $20,000 centrifuge.  Even if you have the equipment, these techniques produce only small quantities. […]
Cooking Issues will be live tomorrow at 12pm EST on the Heritage Radio Network and special guest Harold McGee will be joining us via California. We’re rolling him out of bed pretty early so please make him feel welcome and call in with your questions at 718-497-2128. It’s a great chance for those of you who aren’t […]
This week’s Cooking Issues radio show will be streaming live on the Heritage Radio Network tomorrow (Tuesday) from 12pm-12:45pm EST, so remember to call in with your questions at 718-497-2128. It makes us happy to hear your voices. If you can’t make a call, email questions to Nastassia at nlopez@frenchculinary.com and we’ll answer them in the […]
by Dave Arnold This 4th of July weekend I visited family in the town of Truro on Cape Cod –lobster country. I stopped at a local fish and lobster shop and asked the owner how big his biggest lobsters were. The answer shocked me: twenty pounds. “Do you normally get 20 pound lobsters?†I asked […]
Howdy readers! The Cooking Issues radio show on Heritage Radio Network will be on haitus this week, so please save up your questions for next Tuesday’s show at noon (July 13). If you can’t call us live, email Nastassia with your questions at nlopez@frenchculinary.com and we’ll try to get to as many as we can on air. […]
