NYC is a Tightly Packed Jar of Sauerkraut (feat. Pia Sorenson & David Weitz)

On today's episode of Prediction Issues, Dave, Nastassia and The Rest are joined by Pia Sorenson and David Weitz, the dynamic duo who keep inviting Dave and Harold back to Harvard University year after year. Together, the crew dive into their new book Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine. Topics include further questions on Scandinavian cheese and reindeer burgers, every weird way you can treat an egg, how to assess papers before reading them, how make your own fake vanilla extract, and much more. Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. 

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.