65 min listen
Episode 126: Chris Young on Coffee
FromCooking Issues
ratings:
Length:
61 minutes
Released:
May 14, 2013
Format:
Podcast episode
Description
Chris Young, co-author of Modernist Cuisine and founder of ChefSteps, calls into this weeks episode of Cooking Issues! Dave Arnold and Nastassia Lopez are back in the studio and are answering listener questions with Chris. Tune into this episode to hear Chris and Dave troubleshoot a candied jalapeño ice cream that lacks serious heat. How can you create a booze-y creamsicle? Later, hear Dave pepper Chris with some coffee questions. Hear how to create the ideal latte foam, and learn how grind size and water temperature affects the brew. Hear about some alcoholic beverage alternatives involving sumac and pine needles! Learn about espresso shot size, and why Chris doesnt prefer foamy coffee drinks. Its ramp season; learn how to highlight these spring vegetables on this weeks Cooking Issues! Thanks to this weeks sponsor, ChefSteps. If you want to get a really wet latte foam that is very velvety, viscous, and without a lot of bubbles, then the milk shouldnt be much hotter than 50 degrees Celsius. Thats how you get a foam thats easy to pour for latte art. [21:25] -- Chris Young on Cooking Issues
Released:
May 14, 2013
Format:
Podcast episode
Titles in the series (100)
Episode 7: Jeffrey Steingarten: This week on Cooking Issues Dave and Stassia sit down with Jeffrey Steingarten, Vogue food critic and Iron Chef America judge. A bevy of callers chimed in to ask about everything from the vegetarian potential of meat glue to how to get the most out of MSG by Cooking Issues