Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What’s the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he’s joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture – join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham.
“Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil.” [17:00]
“If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, I’m never happy and always end up getting the good one in the end.” [28:00]
–Dave Arnold on Cooking Issues