About this episode
Dave Arnold and the team discuss a range of topics, including the challenges of working with rabbit, scaling ice cream production, and how nixtamalization affects fried foods . Topics Covered: • Rabbit Katsu and Japanese Curry – Quinn prepares a full rabbit, using the legs for braising, the bones for stock, and the loins for katsu. The discussion covers butchering techniques and optimizing texture in breaded rabbit cutlets . • Ice Cream Meltdown – A listener asks about how to adjust gelato formulations for commercial machines and whether tempered ice cream melts faster than traditional scooped ice cream. • Nixtamalization in Frying – Dave explains how calcium hydroxide (slaked lime) affects starch and protein structure in batters and whether it leads to a crispier final product . • Gluten and Bread Structure – A comparison of soft flour with added gluten versus naturally high-protein flour , examining whether one can substitute for the other in bread-making. • Cold-Smoked Ham Preparation – The best methods for heating and serving a smoked ham , including steam ovens, slow heating techniques, and traditional methods like boiling in a lard can. • AI in Dating Apps – Nastassia shares her experience of responding to messages like an AI bot , and the group discusses whether automated conversation styles affect dating success. All that and more, this week on Cooking Issues . Hosted on Acast. See acast.com/privacy for more information.