{"podcast":{"title":"Cooking Issues with Dave Arnold","slug":"cooking-issues-with-dave-arnold-4006079","podcast_index_feed_id":4006079,"rss_url":"https://feeds.acast.com/public/shows/60ad324ac26dcb0019ac8e4f","website_url":"https://www.patreon.com/cookingissues","image_url":"https://assets.pippa.io/shows/60ad324ac26dcb0019ac8e4f/1623712070785-7204023ea4204d05510b52bc40321596.jpeg","author":"Cooking Issues","episode_count":228,"summary":"The new home for Dave Arnold's weekly show \"Cooking Issues\", where he tackles listener questions on anything food and cooking related. Hosted on Acast. See acast.com/privacy for more information.","last_synced_at":"2026-06-14T06:21:34.194616+00:00","page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079"},"episode":{"title":"Dark Roux on Induction, Rotisserie Heat Logic, and the Science of Better Shrimp","slug":"dark-roux-on-induction-rotisserie-heat-logic-and-the-science-of-better-shrimp","published_at":"2026-02-20T18:23:03+00:00","page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/dark-roux-on-induction-rotisserie-heat-logic-and-the-science-of-better-shrimp","show_page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079","url":"https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/dark-roux-on-induction-rotisserie-heat-logic-and-the-science","audio_url":"https://sphinx.acast.com/p/open/s/60ad324ac26dcb0019ac8e4f/e/6998a687f863de959a75667d/media.mp3","summary":"The crew dives into practical cooking technique: why some induction burners struggle to push a roux dark (and how throttling, pan material, and heat management affect the result), followed by a broader discussion of “high instantaneous heat, low average heat” cooking—rotisserie logic, off-and-on grilling, and moisture control strategies that build crust without overcooking. Dave also revisits shrimp quality—why wild Gulf shrimp taste dramatically better than commodity farmed blocks—and shares recent kitchen experiments, including Austrian scarlet runner beans with pumpkin seed oil and beta-carotene “Golden Fluff-O” biscuit trials. Along the way: New Orleans food notes, po’boy bread realities, and the usual rapid-fire equipment and technique tangents. Hosted on Acast. See acast.com/privacy for more information.","meta_description":"The crew dives into practical cooking technique: why some induction burners struggle to push a roux dark (and how throttling, pan material, and heat manag…","key_points":[],"chapters":[],"topics":[],"duration_seconds":3666,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/cooking-issues-with-dave-arnold-4006079/episodes/dark-roux-on-induction-rotisserie-heat-logic-and-the-science-of-better-shrimp/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/dark-roux-on-induction-rotisserie-heat-logic-and-the-science-of-better-shrimp.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}