EPISODE · Feb 7, 2012 · 45 MIN
Episode 71: Spheres & Circulators
from Cooking Issues
This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry. “The problem with Ultra-Tex is that because it’s been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if you’d add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex.” –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.
What this episode covers
This week on Cooking Issues with Dave Arnold & Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry. “The problem with Ultra-Tex is that because it’s been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if you’d add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex.” –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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Episode 71: Spheres & Circulators
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