by Dave Arnold We love our stretchy potato ice cream. Read about it here. Our interns enjoy dipping it in liquid nitrogen: Here’s  the recipe. We use sous-vide, but you can make this ice cream base traditionally, too. Ingredients: 250 ml milk (cold) 250 ml cream (cold) 160 grams sugar (cold, if possible) 1.5 vanilla beans, scraped 2.5 grams salt 5 egg yolks (cold) […]
by Dave Arnold I recently posted on manna, the stuff that God sent to the Israelites in the Bible. You can read the post here, or read the New York Times article I wrote here. Manna isn’t one single thing, it is a category of foods –sweet to the taste and providential in nature. Most […]
Starting tomorrow at 12 noon Eastern Standard Time (US), Dave will host Cooking Issues with Dave Arnold, a 45-minute long call-in show on the Heritage Radio Network. He’ll be doing the show every Tuesday at noon. Anyone can call in to the show and talk about their cooking issues. The questions don’t need to be […]
by Dave Arnold The Buchi corporation invented rotary evaporation, and rotary evaporators. They design their machines to remove solvents from chemicals in a laboratory setting. Because rotovaps distill gently at low temperature under vacuum, they happen to also be good at preserving flavors — much better than traditional distillation. The rotovap lets you make uncooked […]
After Friday’s show, we skoaled Jimmy Fallon:Â And his bad-ass house band, The Roots:
