This week on Cooking Issues, Dave Arnold and the crew discuss the ongoing egg shortage, rising prices, and how it’s affecting both consumers and businesses.

On the cocktail front, Dave breaks down the egg white cocktail debate—whether shaking before or after dilution creates the best texture. He also discusses clarifying ginger and galangal in non-alcoholic drinks, confirming that full clarification removes their signature burn.

Other key topics:

• LA Pop-Up at Night on Earth – A recap of the drinks served and the custom Spinsall rotor necklace.

• Beef Heart Preparation – Methods for tartare and searing.

• KFC’s Secret Recipe – Insights into the history of pressure fryers and spice blends.

• Crescent Duck Farm Avian Flu Crisis – A mass culling that could impact poultry prices.

• Skate Wings vs. Scallops – Addressing the myth and best cooking techniques.

• Belgian Fries – Why they outperform American fries.

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