This week Cooking Issues is worth the wait!  Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and more! Lots more!
<a href="http://heritageradionetwork.org/wp-content/uploads/2015/10/616px-The_pressure_cooker.gif"><img src="http://heritageradionetwork.org/wp-content/uploads/2015/10/616px-The_pressure_cooker-600x468.gif" alt="616px-The_pressure_cooker" /></a>

This week Cooking Issues is worth the wait! Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and more! Lots more!

This week Cooking Issues is worth the wait! &nbsp;Dave sweeps in the studio taking questions from topics ranging from chick peas in the pressure cooker, deep frying in an NYC apartment, frozen duck confit woes (featuring great news about botulism), and more! Lots more!
<a href="http://heritageradionetwork.org/wp-content/uploads/2015/10/616px-The_pressure_cooker.gif" rel="noopener noreferrer"></a>

Episode 223: Pressure Cooking, Deep Frying, & Pink Drinks, Oh My!

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.

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Episode 223: Pressure Cooking, Deep Frying, & Pink Drinks, Oh My!

Episode 223: Pressure Cooking, Deep Frying, & Pink Drinks, Oh My!

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Cooking Issues with Dave Arnold