how to be a better cook -

About Dave Arnold

On this episode, we’re joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall. Dave is also the founder of the Museum of Food and Drink, and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation.

On This Week’s Podcast

As I kind of expected going into this show, I let Dave lead the way. I leaned into all those weird and intriguing food science topics. Like my episode with Daniel Gritzer, our discussion went long, so I broke it up into two episodes.

Part 1 of The Chefs Without Restaurants Podcast

We discuss MSG, hacking your home kitchen equipment, pressure cookers, and grain mills. We talk about whole wheat flour and its shelf life and degradation. And find out which popular candy just might be benefiting from a hint of rancidity.

Part 2 of The Chefs Without Restaurants Podcast

We discuss storing fresh tomatoes, using canned tomatoes, and pizza sauce. We talk about his upcoming book, working with Gellan, hot poker cocktails, and fermenting with koji. We also talk about potato doughnuts and Moravian Sugar Cake (and so much more).

This Week’s Sponsors

If you’re interested in grits, corn meal, and corn flour that are both delicious and nutritious, check out Professor Torbert’s Orange Corn. All of their products are non-GMO, gluten free and vegan. Their orange corn is helping fight micronutrient deficiencies in more than 10 African countries. So, when you choose Professor Torbert’s you aren’t just saying yes to better flavor. You’re also helping deliver better nutrition on a global scale. When ordering on their website, use discount code CHEFS10 to save 10%.

Looking to hire employees for your restaurant? This week’s sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.

Relevant Links and Where to Learn About Dave Arnold and Cooking Issues

You can listen to the show on Podpage, Podlink, Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora, I Heart Radio, and everywhere podcasts are found.

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Dave Arnold

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Dave’s Twitter
Dave’s Instagram
The (new) Cooking Issues Podcast
Buy the book Liquid Intelligence
Dig through the Cooking Issues blog

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CHEFS WITHOUT RESTAURANTS

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About Daniel Gritzer and This Week’s Podcast

On this week’s podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director of Serious Eats. I’ve big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have been doing there. This episode went long. Daniel and I spoke for 3 hours on a Sunday night, and I have about 2 hours of finished audio. I was trying to decide how much to leave in. Because this episode is for the cooking nerds, I wanted to leave almost everything in, so this is part two of two. Part one aired last week, and it’s linked here

On this episode we discuss, scaling recipes, cooking on a boat, the original pepper used in Romesco sauce, atole, and being thoughtful when developing recipes. We also tackle the controversial topic of Maryland crab cakes and Old Bay. Where do you stand on the topic?

This Week’s Sponsor

This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.