by Dave Arnold For years I have been distilling illegally in my rotary evaporator because the products are delicious. I don’t feel bad about being a scofflaw — our distillation laws are preposterous. Distillation is defined in the United States as any process that separates ethanol from an ethanol-containing mixture. Unless you are licensed, distillation […]
This Tuesday, Dave will be preoccupied with the French Culinary Institute’s Sous Vide Intensive Course, so this week’s Cooking Issues Radio Show will be pre-recorded tomorrow (Sunday). Email questions to Nastassia at lopez.nastassia@gmail.com and we’ll answer as many as possible. Or call in to the show from 2pm-3pm EST at 718-497-2128 (you can hear yourself when we […]
by Dave Arnold This, then, is the second part of the mega cocktail science post. For the science of ice, temperature and dilution, see Part 1. Here I’ll deal with proper temperature, proper dilution, and the different qualities of shaken and stirred drinks. I will also talk about good batching techniques, and then you’ll get, […]
Cooking Issues will be broadcasting live on the Heritage Radio Network tomorrow (Tuesday) from noon to 12:45 EST. We’ll answer all of your cooking issues via phone and/or email. Give us a call at the Heritage studio at 718-497-2128 or email Nastassia at lopez.nastassia@gmail.com and we’ll answer as many questions as we can. Thanks for listening! […]
by Dave Arnold. At this year’s Tales of the Cocktail, Eben Klemm, beverage director for BR Guests restaurants and the author of The Cocktail Primer: All You Need to Know to Make the Perfect Drink; Thomas Waugh, bartender extraordinaire at Death & Co; and I did a seminar called The Science of Stirring –a follow-up […]
