After an unexpected two-week hiatus, Dave Arnold and Nastassia Lopez are back with another episode of Cooking Issues! Tune in to hear Dave talk about his recent trip to Harvard University, and why he almost had a disastrous experience involving propane torches in his car on the way to Cambridge. Tune in to hear Dave take on fermentation! Dave talks about fermenting tomato paste and making hot pepper sauce. Learn about salinity, and whether or not it is safe to make ramen noodles using lye. Later, Dave describes the methodology of tofu-making and lays out some ideas for making a low-sugar sorbet. What’s the difference between low temperature cooking and sous vide? Find out all of this and more on this week’s edition of Cooking Issues! Thanks to our sponsor, Fairway Market.


“Most recipes for pepper sauces just give a brine strength, but don’t give an actual salinity of the finished product.” [24:05]
“If you’re making a sorbet without sugar, it’s not going to have the same texture… Sugar has very good texturizing properties.” [41:00]
— Dave Arnold on Cooking Issues
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