Episode
Biscuits, Bouillon and Beyond
- Published
- Jan 24, 2026
- Duration seconds
- 3685
- Processing state
not_requested- Canonical source
- https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/biscuits-bouillon-and-beyond
- Audio
- https://sphinx.acast.com/p/open/s/60ad324ac26dcb0019ac8e4f/e/69715223a6c658f1834fb3d6/media.mp3
Actions
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Summary
This week is a rapid-fire run of Cooking Issues staples: why most store carrots are trash (and why frozen veg is usually the correct move for pot pie), biscuit technique tweaks (including grating frozen butter), and a pie-crust method that splits the fat for a “medium” flake. From there it’s gear-and-systems nerdery: a Seattle Ultrasonics knife test, pro home-kitchen “hacks” (deli containers, tape/Sharpie, restaurant-supply pans, freezing bases), and a long, detailed breakdown of home carbonation—carbonators, cold plates vs. chillers, line materials, compensator taps, and why soda guns lose CO₂. The back half hits listener questions on Soxhlet extraction, nitro vs. nitrous, red-hot poker construction, oat-milk eggnog separation, and a precise carbonated French 75 base spec to close. Hosted on Acast. See acast.com/privacy for more information.