50 min listen
Episode 103: Bread & Brine
FromCooking Issues
ratings:
Length:
46 minutes
Released:
Nov 13, 2012
Format:
Podcast episode
Description
On this weeks episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by Piper Kristensen of Booker and Dax. Tune into this episode to Dave answer some questions about the oven spring when making bread at home, and different factors that determine quality of bread. Learn how spices and brine enter and flavor meat. Dave also talks about dairy coagulation, and how to prepare cod milt! Low temperature cooking, hydrogenating, and fermenting - Dave and the crew are tackling it all on this weeks Cooking Issues! This program has been brought to you by The International Culinary Center. Theres no real rule-of-thumb on brining the same way there would be with curing where everything has been written down by the USDA and the various curing authorities. [14:20] The protein structure in a good bread dough is going to hold the gas bubble integrity up to a point of about 60 degrees Celsius, where a crappy bread dough is going to hold the structure up to a point of about 50 degrees Celsius. The key difference there is that its about the same temperature that the starch gelatinization is taking place. [30:20] -- Dave Arnold on Cooking Issues
Released:
Nov 13, 2012
Format:
Podcast episode
Titles in the series (100)
Episode 1: Cooking Issues Debuts: This week, on the premiere episode of Cooking Issues Dave Arnold took callers queries and covered a wide berth of topics, touching on everything from dry ice and gin to brisket and french fries. Callers got the scoop on the best commercial vacuum sealers, by Cooking Issues