Dave Arnold and Nastassia Lopez are back from Harvard to help you in the kitchen on this week’s Cooking Issues! Dave is gearing up to visit some world-class orchards across the pond with Harold McGee, but not before answering some listener questions. Hear Dave talk about the differences between the Nomiku and the PolyScience immersion circulators. Learn why Dave is a “margarine hater”, and why butter has no set melting point. Later, tune in for some centrifugal talk, why clarification always leads to flavor loss. Finally, get schooled on hydrocolloids! Dave discusses t the different variations of Dow methylcellulose and their applications in creating gels. This episode has been brought to you by The International Culinary Center.

— Dave Arnold on Cooking Issues

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