This week on Cooking Issues with Dave Arnold and Nastassia Lopez, learn why your spherification process may be going awry and how you can ensure your liquids turn into perfect spheres. Also hear why Dave prefers Ultra-Sperse over Ultra Tex and how one might make vinegar from Sherry. Later, find out why Dave is such a Jesus Christ Superstar junkie and what makes the original Judas irreplaceable. This program was sponsored by Modernist Pantry. The problem with Ultra-Tex is that because its been pre-hydrated and pre-cooked, when you add it to liquids it tends to glob up the same way if youd add starch to hot gravy. I recommend going with Ultra-Sperse instead of Ultra-Tex. --Dave Arnold on Cooking Issues