Episode 181: Demolition Derby

Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Dave’s ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean. “For making seltzer, you need a high pressure regulator. The low pressure ones designed for beer won’t work. ” [19:00] “Eggs provide viscosity, protein, and holding structure to cakes” [35:00] “Methocel is one of the few hydrocolloids that sets as you heat it” [36:00] “A 180 liter doer of liquid nitrogen loses 1.25% of capacity per day” [49:00] –Dave Arnold on Cooking IssuesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode metadata supplied by the publisher feed · Published Sep 16, 2014

What this episode covers

Dave and Nastassia return this week after a lecture at Harvard to discuss the best things Dave’s ever gotten out of a rotovap, as well as the best practices for cleaning one. They also take questions on the future of Searzall sales, liquid nitrogen ice cream, and egg-free cakes. Dave goes into detail on how to set up a bottle-style carbonation system. This program was brought to you by Wilma Jean. “For making seltzer, you need a high pressure regulator. The low pressure ones designed for beer won’t work. ” [19:00] “Eggs provide viscosity, protein, and holding structure to cakes” [35:00] “Methocel is one of the few hydrocolloids that sets as you heat it” [36:00] “A 180 liter doer of liquid nitrogen loses 1.25% of capacity per day” [49:00] –Dave Arnold on Cooking Issues See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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This episode was published on September 16, 2014.

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