On this week’s episode of Cooking Issues, Dave Arnold and Nastassia Lopez are tackling a bunch of different food-related topics; from peeling potatoes, to heat energy- your hosts have all the answers. Tune in to hear about Dave and Nastassia’s respective potato peeling tools of choice, as well as the effectiveness of anesthetizing shellfish in heightening flavor. Dave fields some caller questions about whipping cream at home, and why it differs in consistency from store-bought whipped cream. Other topics include sugar content in purees, and the best way to modify an oven at home to cook pizzas and breads. How important is it to season a pan, particularly when cooking Chinese food? Dave shares his opinions on seasoning skillets and woks, and the chemical and physical reactions that take place during this process. This program has been brought to you by The International Culinary Center.

— Dave Arnold on Cooking Issues

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