This week on Cooking Issues, Chris Young, founder of ChefSteps, calls in to provide some insight on today’s caller questions. He and Dave answer some super scientific questions about emulsifier systems and pressure cookers. This program has been sponsored by S. Wallace Edwards &amp; Sons.

“Cooking at a professional level is all about teamwork.” [
–Chris Young on Cooking Issues

Episode 163: Pet Peeves, Hot Sauce & Booker!

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.