Episode 91: Shellfish and Fish Sauce

Welcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino. What could cause off-flavors in pressure-cooked stocks? Hear Dave’s opinions about using spent distiller’s grain in food products intended for human consumption. What effect does distiller’s grain have on livestock production? Other topics on today’s episode including making fish sauce at home, getting children to try new foods, and creating vegan protein analogs. This episode has been brought to you by Whole Foods.

“It’s very difficult to make simple syrups with sugar that are as thick at glucose syrups… glucose inherently doesn’t form crystals as much as sucrose does.”

“The enzymes and bacteria in the gut help to get the fish sauce going, but every part has been used throughout history- all making a different product.”

— Dave Arnold on Cooking Issues

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