This week on Cooking Issues, Dave Arnold answers questions about everything from refractometers to pressure cooked caviar. Find out why he might be making high-end Vodka Red Bull’s for Snooki and hear his thoughts on the flavor pairing hypothesis introduced in Taste Buds &amp; Molecules and why he thinks its bunk. This program was sponsored by <a href="http://www.TheBarterhouse.com">Barterhouse</a>.
<img src="http://cdn.sheknows.com/articles/2011/08/jersey-shore-mtv-the-guys.jpg" alt="" />
<h2>“Commercial fry oil is much better than what we buy in the supermarket cause it lasts a boat load longer and is a lot cleaner.”</h2>
—Dave Arnold on Cooking Issues

Episode 81: Back from Berlin

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.