Episode 138: Fish Show

Dave Arnold and Nastassia Lopez get fishy on this weeks edition of Cooking Issues. After recounting the events of the recent puffing gun party, Dave gets down to business and talks about the various Japanese fish-killing techniques, and how they alter the texture and taste of fish. What are some of the necessary steps for preserving fish? Dave explains how to can and cure fish! Hear Dave resolve more listener cooking problems regarding chilling drinks, fungus on stone fruit, meat glue, gelatin, and blenders! You dont want to miss out on this weeks episode of Cooking Issues! Thanks to our sponsor, The International Culinary Center. The standard Western-style of fish-killing puts a lot of stress on the fish as its dying, and the stress has deleterious qualities on the flesh of the fish from an eating standpoint. [14:20] -- 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.