Welcome to yet another episode of Cooking Issues. Dave Arnold and Nastassia Lopez are in the studio post-Hurricane Sandy, and are talking about the storm’s impact on New York City. Dave is without power, and so are so many other people in Lower Manhattan, the Rockaways, Brooklyn, and Long Island. Later, Dave suggests a few Cambodian cookbooks and pressure cookers. What is the best way to apply sous vide techniques in a food truck? Dave talks about the differences between home and commercial refrigeration, and refrigeration systems that use endothermic reactions. Get some tips on making pasta and ice cream at home! This program has been brought to you by The International Culinary Center.
“I think it’s a freakin’ racket! Notice how your home fridge never breaks down? For a four year period, I had a commercial fridge in my house and it broke four times! Commercial refrigeration sucks! …They just don’t put the thing together as well, insulate it as well, and solder it as well.” [28:20]
— Dave Arnold on Cooking Issues