Episode 61: Off the Hook!

The Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry and lemons have in common? They are all part of an information-packed episode of the best call-in food radio show on the planet! Todays episode was sponsored by Modernist Pantry.

Om Podcasten

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.