{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2F0b11b712-0b11b712","width":444,"version":"1.0","type":"rich","title":"Episode 193: The Holiday Show","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/b05b5f87-6ded-4d06-b33a-6dce1899e588/1449177452artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/b05b5f87-6ded-4d06-b33a-6dce1899e588\" height=\"200\" width=\"100%\" title=\"Episode 193: The Holiday Show\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Dave and Nastassia are back this week to take caller questions on a range of topics including french fry infusion, freezing liquor, and cooking lamb hearts. Dave goes in-depth on low-temp cooling curves and explains the technique for milkwashing vodka in a home kitchen. Later on, Dave answers a caller question on how to make large-format party drinks using a circulator and dry ice. Tune in! The cheapest way to do large quantities of vacuum infusion is to get an HVAC type vacuum pump for around $100 off of eBay and hook it up to a piece of acrylic placed on top of a bain-marie It is very difficult to freeze things with dry ice because dry ice is not a liquid so you cant get complete submersion of your herbs in the freezing medium Dave Arnold on Cooking Issues The best parts of a chicken are definitely the skins and the hearts --Dave Arnold on Cooking Issues\n\n"}