On today's episode of Cooking Issue, singular, Dave, Nastassia and the rest tackle a bunch of listener questions. Included: sous-vide hacks, electric pizza ovens, what to look for in a bread peel, late night nostalgia and anti-nostalgia, acid proportions for  low ABV cocktails, spoilage concerns in fat-washed bourbon, and many, many <a href="http://www.bookeranddax.com/spinzall">Spinzall</a> questions . Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing 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>.

I've Seen Every Sunset

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.