Dave Arnold and the team discuss a range of topics, including the challenges of working with rabbit, scaling ice cream production, and how nixtamalization affects fried foods.
Topics Covered:
• Rabbit Katsu and Japanese Curry – Quinn prepares a full rabbit, using the legs for braising, the bones for stock, and the loins for katsu. The discussion covers butchering techniques and optimizing texture in breaded rabbit cutlets.
• Ice Cream Meltdown – A listener asks about how to adjust gelato formulations for commercial machines and whether tempered ice cream melts faster than traditional scooped ice cream.
• Nixtamalization in Frying – Dave explains how calcium hydroxide (slaked lime) affects starch and protein structure in batters and whether it leads to a crispier final product.
• Gluten and Bread Structure – A comparison of soft flour with added gluten versus naturally high-protein flour, examining whether one can substitute for the other in bread-making.
• Cold-Smoked Ham Preparation – The best methods for heating and serving a smoked ham, including steam ovens, slow heating techniques, and traditional methods like boiling in a lard can.
• AI in Dating Apps – Nastassia shares her experience of responding to messages like an AI bot, and the group discusses whether automated conversation styles affect dating success.
All that and more, this week on Cooking Issues.
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