This weeks episode of Cooking Issues melts down the science behind sugar’s decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by <a href="http://www.hearstranch.com/">Hearst Ranch</a>.
<img src="http://www.fullissue.com/wp-content/uploads/2011/07/Sugar-Melting.jpg" alt="" />
<img src="http://www.manatees.net/manateeb.jpg" alt="" />

Episode 49: Meat, MSG, and Mayan Spinach

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.