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New Technique: Pressure Pickle and the Cucumber Martini 3 Aug 2013 | 05:35 pm
by Dave Arnold If you have a chamber vacuum sealer, you can use the vacuum to do a kind of rapid pickling, forcing a liquid (such as gin) into a solid (such as cucumber). If you don’t have a chamber v...
Recipe Quest: Shear-Thickening Starch Noodles 29 Apr 2013 | 08:42 pm
by Paul Adams Last week, the landlord of this blog spotted an intriguing video online of a man in China making noodles. Look at that. The guy’s got a big bowl of white non-Newtonian goo. When he smack...
Patent Pending 17 Mar 2013 | 07:06 pm
by Paul Adams Finishing a dish by convecting the hell out of it with a blowtorch is so primally satisfying — thousands of degrees, high-velocity open flame, instant gratification as the food transform...
Drinking With Dave: The Bangkok Daiquiri 27 Feb 2013 | 09:38 pm
by Paul Adams Welcome back to Cooking Issues. It’s been a while. The blog here got a little bit snowed under with male-enhancement spam while the staff’s attention was on other things, but I volunteer...
Spin Cycle: Homestyle Centrifuge 20 Aug 2012 | 08:38 am
by Dave Arnold Good news! I’ve found a home friendly centrifuge, the Champion E-33 from Ample Scientific. Dunno why you’d want a centrifuge? See my posts here, here, here, and here; or read Modernist ...
How to become a Seafood Anesthesiologist and Kill your 4th of July Lobster 4 Jul 2012 | 10:38 am
By Dave Arnold Years ago, when I first learned that knocking fish out could improve their taste, the scientist who sent me my first batch of Aqui-S brand anesthetic told me to try it on lobsters. “Mak...
The Practical Philosophy of Fish-Killing and The Ike-Jime Man 26 Jun 2012 | 08:30 pm
by Dave Arnold Ike-Jime is Japanese fish killing technique. In general, Japanese technique is the most advanced in the world, although Australia and New Zealand are pioneering fish anesthetics that ad...
Cooking Issues Goes to Tsukiji 16 Jun 2012 | 02:28 am
by Dave Arnold Tsukiji is the largest and most important of Tokyo’s wholesale markets. Unlike any other market I’ve visited, the selling at Tukiji is organized into auctions between large wholesaler...
Tokyo Tales: $300 of sushi in 30 minutes 9 Jun 2012 | 07:00 am
By Dave Arnold The Park Hyatt Hotel in Tokyo asked me to come over and make Booker and Dax style cocktails at their New York Bar. Nastassia and I made drinks and taught techniques for four nights, ove...
I Was Away 9 Jun 2012 | 06:53 am
But now I’m back. by Dave Arnold Sorry for the 7 month pause. Excuses are lame, but I’ve been swamped with opening a bar, starting a business, writing a cocktail book… I’m starting fresh. I’m proud of...
