On this week's episode of Cooking Issues, COVID-style, Dave and Nastassia  tackle: how to steam inject your baking at home,  movie theater etiquette, various methods of cooking chicken, how to make tofu and corn masa, and much, much more. <a href="https://www.goodreads.com/book/show/31198.The_Razor_Edge_Book_Of_Sharpening">Plus, today's Classics in the Field : </a>1985's The Razor Edge Book of Sharpening by John JuranitchUse the discount code "HRN" at<a href="https://bentotable.com/"> Ben To Table</a>; you'll get $20 off a new subscription and Ben To Table will donate $10 to support all of HRN's programming.  Have a question for Cooking Issues? Send us a voicememo while we’re all quarantined or ask in the <a href="http://mixlr.com/heritage-radio-network/">chatroom</a>.  Cooking Issues is powered by <a href="http://simplecast.com">Simplecast</a>.

Kant Believe He Said That

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.