Episode 105: Grease on Cashmere

Did you catch Dave Arnold on CNNs The Next List? If you missed it, dont worry- Dave and Nastassia Lopez are in the studio for another episode of Cooking Issues. Once again, Dave sets the record straight about liquid nitrogen use in a culinary setting. Find out where processed cheese was invented, and learn about the flavor-enhancing qualities of salt! Dave takes two caller questions: one about frying pork chops, and another about preparing stocks in pressure cookers. Tune in to hear Daves recommendations! Also, hear Dave recap some of his Thanksgiving cooking techniques! This episode has been brought to you by S. Wallace Edwards and Sons. I think people use too much water in their stock- period. [44:30] I hate it when I see the turkey in a roasting pan, and the sides of the pan come up over the turkey... Lift up your turkey! Be proud of your turkey! [52:30] -- Dave Arnold on Cooking Issues

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Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.