Dave Arnold is back from StarChefs this week to answer listener questions about bottling sodas at home, disgorging cider, and rendering fat in a pressure cooker. Anthony Falco of Roberta’s calls in to answer a question about sourdough starters. We find out that Nastassia doesn’t own an oven and Dave divulges his must-cook circulator foods as well as best uses for MSG. Later on we define the commonly misused definitions of “nitrous” and “nitrogen cavitation”. This program was brought to you by Whole Foods Market.
“Natural sodas that you find in Whole Foods tend to be under-carbonated because without preservatives they need to pasteurize the soda which can affect the pressure inside the bottle.” [18:00]
“Your freeze dryer is not only limited by the size of the drying chamber but also by volume of the cold trap.” [34:00]
“Noticeable MSG is more offensive than noticeable salt.” [49:00]
–Dave Arnold on Cooking Issues