Dave Arnold

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Dave Arnold

Dave Arnold

@CookingIssues

Likes to cook, has (cooking) issues. Founder of @mofad, head nitwit at @bookeranddax, author.

New York, NY Katılım Mayıs 2009
1.5K Takip Edilen19.3K Takipçiler
Dave Arnold
Dave Arnold@CookingIssues·
@BrianLehrer I’m a small business owner who designs products here and has them made in China. It’s a fiction that our company can manufacture in the US, and a tiny company like us doesn’t have the resources to move to a place like Vietnam. Small business loses again.
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Dave Arnold
Dave Arnold@CookingIssues·
On a per trip basis of course. Sorry for the spelling error. Far thumbs.
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Dave Arnold
Dave Arnold@CookingIssues·
@BrianLehrer Not just faster and more convient, cars are often waaay cheaper for families going out of NYC.
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Dave Arnold
Dave Arnold@CookingIssues·
I’m not sure if I’m going to use this platform anymore just because of all the crap I now have to wade through; but I’ll say this: the typewriter rhythm track in @DollyParton’s 9 to 5 is so, so, good.
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Dave Arnold
Dave Arnold@CookingIssues·
Anyone have a copy of NIST REFPROP they can run some data on? I can’t dump $325 into a program unless I know it can do what I need and they don’t have a trial. The “Mini” version doesn’t have my fluids of interest.
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Dave Arnold
Dave Arnold@CookingIssues·
@whenric @GangbuzzCrew Stirring is fine. In my experience shellfish chitosan is no different. You are using unpasteurized, unstabilized lime or lemon? I don’t understand it.
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Wes Henricksen
Wes Henricksen@whenric·
@CookingIssues @GangbuzzCrew Thanks. Strawberry works great (just spun 2l yesterday!). When you say do not blend do you mean do not stir? Also no allergies or vegans in my family. Does shellfish chitosan work better?
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Wes Henricksen
Wes Henricksen@whenric·
@CookingIssues spinzall question: I still can’t clarify citrus. Mostly clear but still cloudy. Never get a clear break on top of the juice after enzymes, etc. Pretty sure my technique is correct. Room temp juice, new products from MP. Should I try shell based chitosan? Ideas?
Wes Henricksen tweet media
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Dave Arnold
Dave Arnold@CookingIssues·
@GangbuzzCrew @whenric You should test your enzyme to make sure it didn’t get heat damaged. 1:1 strawberry purée and liquid is good for this. See if you get a nice hard break. Also use 4 ml per liter (spl/Kies:Chit:Kies). Wait 20 between additions. Do not blend after kieselsol and chitosan additions.
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Dave Arnold
Dave Arnold@CookingIssues·
@ITYSL Tell me something I don’t know.
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Wes Henricksen
Wes Henricksen@whenric·
@CookingIssues do you have experience with Empirical Sprit Co? They seem to be doing low temp distillation that looks interesting. Plus looks like they did work with Contra at some point!
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Dave Arnold
Dave Arnold@CookingIssues·
This sux
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Dave Arnold
Dave Arnold@CookingIssues·
Street ribs make me sad.
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SonVoltMMA
SonVoltMMA@SonVoltMMA·
@CookingIssues just a heads up, Lincoln (Vollrath) Centurion is not cheap by any stretch of the imagination. Since Covid that entire line has tripled in price. We’re talking double the price of All-Clad.
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Dave Arnold
Dave Arnold@CookingIssues·
@JoeHanleyNYC I haven’t tested long term but I’m sure an afternoon would be fine
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Joe Hanley
Joe Hanley@JoeHanleyNYC·
@CookingIssues how would you batch out your low abv cynar highball? Clearly top each one with soda water, but could I combine the cynar with the rest of the ingredients proportionally and hold in a fridge while making drinks for an afternoon?
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weaksauce12
weaksauce12@weaksauce12·
@CookingIssues Recommended setup? 1. Searzall Pro 2. TS8000 (assuming Bluefire incompatibility) 3. MAPP canister 4. Tank base
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Dave Arnold
Dave Arnold@CookingIssues·
@chefjohnpaul I don’t anymore. Most of the stuff I used to use isn’t supported anymore. I used to do stuff on comsol. @IncCombustion stuff can calculated the rise. Don’t think carry yet.
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John Paul Khoury,CCC
John Paul Khoury,CCC@chefjohnpaul·
@CookingIssues A meat geek question here. Part of my job as a protein specialist is demoing product. I pretty much nail it from years of feel, and intuition. Do you have any favorite links dealing with heat penetration at different intensities and carry over when resting?
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Dave Arnold
Dave Arnold@CookingIssues·
@chefjohnpaul It depends. If I’m having braised short ribs I like trad 100%. I think low temp is a diff product. Cubes as a fancy app? Low temp.
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John Paul Khoury,CCC
John Paul Khoury,CCC@chefjohnpaul·
@CookingIssues honestly Dave, do you prefer a short rib to be sous vide for 72 hours at medium rare and have it eat like a steak or do you prefer it braised and have more of a pot roast texture?
John Paul Khoury,CCC tweet media
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