Cooking Issues with Dave Arnold Michael Capoferri of Thunderbolt LA
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Feb 2, 2024 The podcast discusses topics such as drinks, pop-up events, methyl cellulose, the water menu, aging steak, types of ice cubes, dealing with negative Yelp reviews, umami sensation and flavor enhancers, a Billy Joel song and live performance, GMOs, enhancing key lime pie flavor, and breaking coconut milk.
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Methyl Cellulose for Cocktails
- For cocktail work, use methyl cellulose F50.
- Other types are unsuitable, especially the one meant for hot gels.
Mixing Methyl Cellulose
- Disperse methyl cellulose in hot water, then stir into cold liquid/syrup.
- Avoid blending methyl cellulose once cold, to preserve its whipping ability.
Extensive Water Menu
- Jackie Molecules encountered a restaurant with a 20-25 page water menu.
- The menu featured common brands like Fiji with elaborate descriptions, which Jackie found excessive.