This week on Cooking Issues, Dave and Nastassia are back this week to discuss Novoshape Pectin Methylase browning and take other listener questions including the best techniques for making stocks in a circulator. Dave tells us why to never have a make your own sushi party for your kids and explains how to minimize crystallization when making ice. A listener asks what kitchen tool he should buy next. A centrifuge? A PacoJet? Maybe a sweet coffee setup? Later on Jonny Hunter from The Underground Food Collective stops by to talk about his centrifuge disaster. This program was brought to you by White Oak Pastures. Using plastic wrap over your ice block should greatly reduce the amount of crystallization you get in your freezer. [42:00] --Dave Arnold on Cooking Issues The kitchen size is usually a little better when doing a restaurant pop-up in Brooklyn as opposed to Manhattan. [44:00] We had a centrifuge bucket that broke because of a hairline fracture. It threw the bucket into the wall which moved the centrifuge three feet and shook the whole concrete building... we take a lot more precautions now. [50:00] --Jonny Hunter on Cooking Issues