On this episode, we're joined by chef Dave Arnold. He’s the host of the Cooking Issues podcast, author of the cocktail book Liquid Intelligence, and creator of the Searzall and Spinzall (http://www.bookeranddax.com/) . Dave is also the founder of the Museum of Food and Drink (https://www.mofad.org/) , and the man behind the NYC bars Booker & Dax and Existing Conditions, sadly , both of which are no longer in operation.
As I kind of expected going into this show, I let Dave lead the way. I leaned into all those weird and intriguing food science topics. Our discussion went long, so I broke it up into two episodes, and this is part 2. You can find part 1 here (https://www.podpage.com/chefs-without-restaurants/cooking-issues-and-food-science-with-dave-arnold-part-1/) .
We discuss storing fresh tomatoes, using canned tomatoes, and pizza sauce. We talk about his upcoming book, working with Gellan, hot poker cocktails (https://youtu.be/VrJCUOr2UI8) , and fermenting with koji. We also talk about potato doughnuts and Moravian Sugar Cake (https://pastrychefonline.com/moravian-sugar-cake/) (and so much more).
Sponsors
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Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs (https://www.savoryjobs.com/) , a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.
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Dave Arnold
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Dave's Twitter (https://twitter.com/CookingIssues)
Dave's Instagram (https://www.instagram.com/cookingissues/)
The (new) Cooking Issues Podcast (https://pod.link/1572356745)
Buy the book Liquid Intelligence (https://amzn.to/3cj63eM)
Dig through the Cooking Issues blog (https://cookingissues.com/)
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