This week Dave is back to Cooking Issues after a 3-week hiatus and Nastasia joins in from the Outer Banks. This episode loaded with question from listerners and answers from Dave from what to do with papaya pectinesterase to how to make the best ice coffee to the best ways to vacuum seal. Learn how to keep your vacuum sealed veggies from floating in water, industrial marshmallow production, and the function of malt in beer making. This episode is sponsored by <a href="http://www.wholefoodsmarket.com/">Whole Foods Market</a>.
<img src="http://www.dishbase.com/recipe_images/large/baked-papaya-12025713181.jpg" alt="" />
<img src="http://www.webstaurantstore.com/vacuum-packaging-pouches-bags-6-x-10-1000-box/vacuum-packaging-pouches-bags-6-x-10-1000-box.jpg" alt="" />

Episode 47: Food Chemistry and Color

Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to join the show.