This week on Cooking Issues, Dave tells us his method of dehydrating food and explains the effects that different ovens have on baking bread. After the break, Jack offers his opinions on Bloody Marys, and Dave explains the beauty of experimentation with deviating from the standard recipe. This program has been sponsored by Heritage Foods USA.

“To speed dehydration, I always start the dehydrator at a higher temperature and then turn it down.” [9:30]

“Unless they’re going someplace to get it reinvented, people generally want what they’re used to.” [35:20]

Dave Arnold on Cooking Issues

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