Episode 172: Hot Lobster Rolls & Roasted Marshmallows

Daves back for Cooking Issues and hes joined by friend of the show Chris Young of ChefsSteps.com. Chris also helped put together the Modernist Cuisine cookbooks, and joins the program to help answer listener questions and give some insight and perspective into his work at both Chefs Steps and Modernist Cuisine. From food safety regulations to use of calcium chloride - tune in for a rapid exploration into Cooking Issues - both complicated and simple! This program was brought to you by Whole Foods Market. Any food safety organization in the worlds job is not to figure out the minimum possible thing thats safe - their job is to provide bullet proof guidelines so nobody can mess up. THUS all of the rules are always overkill, 100% of the time. [10:00] --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.