Episode 142: Maximum Flavor

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks using a pressure cooker, and learn how hard water can affect beans. Are refrigerations naturally dry or moist, and how does refrigeration humidity influence food storage? Listen in to learn more about grilling cheeses, milk proteins, imitation caviar and more! What’s the best way to use blueberries in stirred cocktails? Make sure you don’t miss another insightful edition of Cooking Issues! This program has been sponsored by MOOD Magazine.

“You can do fermentations without salt, but they’re not going to be consistent… If it gets sour, you’re probably going to be safe, but if it doesn’t, it’s possible that you’re going have some crazy stuff growing in there.” [18:25]

— Dave Arnold on Cooking Issues

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