Episode 73: Makin’ Mozzarella

This week Cooking Issues starts a little early and takes on all your chocolate making questions from how to get the best crystals from your cocoa butter to using immersion circulators. From chocolate Dave’s focuses his advice to centrifuges and how you can keep yours clean as well as advising a caller about the benefits of getting a good commercial fryer, even for your household. Then, have you ever wanted to make the perfect homemade mozzarella but it’s not coming out right? Tune in as Dave tells you how getting your pH and starter cultures right is essential! This episode is sponsored by Modernist Pantry. “The key thing with mozzarella curd is that the pH needs to be just right or it won’t have the proper texture.” –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 Feb 21, 2012

What this episode covers

This week Cooking Issues starts a little early and takes on all your chocolate making questions from how to get the best crystals from your cocoa butter to using immersion circulators. From chocolate Dave’s focuses his advice to centrifuges and how you can keep yours clean as well as advising a caller about the benefits of getting a good commercial fryer, even for your household. Then, have you ever wanted to make the perfect homemade mozzarella but it’s not coming out right? Tune in as Dave tells you how getting your pH and starter cultures right is essential! This episode is sponsored by Modernist Pantry. “The key thing with mozzarella curd is that the pH needs to be just right or it won’t have the proper texture.” –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 73: Makin’ Mozzarella

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This episode is 41 minutes long.

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This episode was published on February 21, 2012.

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