This week on Cooking Issues, Dave takes question after question. First soy milk, then low-temperature cooking, then salting meat, etc. How does salting your meat longer before you cook it affect its taste and texture? What is the problem with low-temperature wings? Tune in for the answers to these and many more questions! This program has been sponsored by Whole Foods Market.

“If you salt meat before you cook it, it changes the texture of the meat.” [18:15]

“The point of beer gas is so that you can have a high pressure on the keg to drive the product through without having a lot of carbonation.” [38:35]

Dave Arnold on Cooking Issues.

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