Stretch Today, Gone Tomorrow: Potato Ice Cream 2

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) […]

Radio Gaga: Dave Gets an Internet Radio Show

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 […]

Big Pimpin: My New Buchi, and the Buchi-Cooking Issues Summit

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 […]