Episode 92: Sap and Stock

Welcome to another installment of Cooking Issues with Dave Arnold and Nastassia Lopez! On this episode, Dave breaks out some of his cocktail knowledge to help a couple win a Mexican-themed cocktail competition. Tequila, mezcal, or sotol? Later, Dave talks about the differences between birch and maple syrup, and finally talks about making cream liqueurs at home. Dave answers a few different questions about stocks. what is the best way to prepare a chicken stock for pressure cooking? And at what temperature should you cook your stock in order to extract the maximum amount of protein? Tune in to hear more about the possibilities of food-borne lyme disease and carbonated coffee. This episode has been brought to you by The International Culinary Center.

“Birch sap has a lower sugar content than maple sap, so you have to acquire more of it and boil down more of it.” — Dave Arnold on Cooking Issues

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