Dave Arnold and Nastassia Lopez are back this week to play with a listener’s Veggetti and answer caller questions on a range of topics including rock salt desiccants, coffee cocktails, and black garlic. Later in the show Dave weighs the benefits of agar clarification vs. activated charcoal filters, as well as covering the best way to store country ham at home. This program was brought to you by Molecular Recipes.

“I use soap to clean my cast iron. There’s no way Dawn is cutting that layer of polymerized oil. I don’t use steel wool but I’ll use a Chore Boy or something like that without worrying about it.”

“Within a year there will probably be a centrifuge that normal people can afford.”

“The future of American country ham lies in the feed and breed of of the pig.”

— Dave Arnold on Cooking Issues

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