This week on Cooking Issues Dave Arnold and Nastassia Lopez discuss the ideal Salad Nicoise and how the recipe has been bastardized through history. Later, Dave answers a listener question about low-temp black bass and tells the infamous creation story of the “Justino”. Dave also weighs the benefits of an Autolyse step when making bread dough and gives tips for lactofermentation in vacuum bags. This program was brought to you by Whole Foods Market.


“The reason you don’t put salt in your bread dough before the resting stage is that salt is a yeast inhibitor.” [33:00]
“When you’re doing something like sauerkraut or kimchi you’re already in an anaerobic situation, so you shouldn’t have to worry about safety as much” [36:00]
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