After the Jump
LIVE 11 - 11:30am EST
First Aired - 08/16/2011 12:00PM
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This week Cooking Issues has an extra-special, extra-long, extra-strength episode for you with the amazing polymath Nathan Myhrvold joining Dave and Nastassia in the studio. Tune in to hear this cooking A-team answer your questions live about liquid nitrogen dewars, flavor chemistry, the best emulsifying equipment as well as egg processing technology and tenderizing meat. This episode is jam packed with tips and tricks from dinner party etiquette to cocktail chemistry so be sure you don't miss it! This amazing episode is sponsored by Fairway Market.
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Episode 50: Modernist Cuisine (27:14)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Nathan Myhrvold, Microsoft, Bill Gates, liquid nitrogen dewar, dewar flask, nitrogen gas, small format dewar, sulfur, flavor chemistry, vanillin, oak, annous onion, rotovap, Modernist Cuisine, bread, pastry book, Ferran Adria, air baguette, modernist chef, reinventing bread, Gastronimic, pastry chef, recipe for steer, pasole, limes, masa harina, learning about food and cooking, confit, confit is a fraud, steamed, sous-vide, blind taste testing,Dinner Party Etiquette and More (22:08)
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cocktails, xanthan, homogenizers, emulsifiers, blending, polyethelyne, is mixology cooking, cocktail chemistry, modernist mixology, rainbows gins fizz, gum arabic, rotor stator, high pressure homogenizers, vita prep, tongue perception, pickle technology, cooking in copper, cooking with pickles, plastic wrap, heat effect on plastic wrap, chicken gallatine, dinner etiquette, dinner party, family style, buffet style, plated dishes,Eggs, Chardonnay, and more Myhrvold (19:38)
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marinates, boiling eggs, egg science and technology, pH of eggs, egg processing technology, nitrous infusing honey, baking soda and chardonnay, sorbet machine, wine in a seltzer bottle, dry ice ice cream, iPad version, tenderizing meat, denature protein, high proof liquor in England, Strow rum,To comment on this episode click here. There are currently Comments
First Aired - 03/21/2011 03:30PM
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Learn everything you ever wanted to know about Southern Pies on an especially interesting and informative episode of Hot Grease. Nicole Taylor is joined by food writer and cooking teacher Nancie McDermott who discusses the inspiration behind her book "Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan". Learn about crusts, cobblers and more and find out more about Southern food traditions. This episode was sponsored by Hearst Ranch, the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.HearstRanch.com
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Hot Grease Introduction: Nancie McDermott (14:41)
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Hot Grease, Nicole Taylor, Heritage Radio Network, Hearst Ranch, Nancie McDermott, Southern Pies, most essential pieces of equipment for pie making, rolling pin, fork, bowl, many old time southern pies are butter sugar and eggs stirred with a fork, burnt eggs, pie crusts, making pies in small apartments, preparation areas, dough scraper, pecan pie with black walnuts, www.hammons.com, oleo, oleomargarine, damson plums, damson trees, Edna Lewis, Taste of Country Cooking, cobbler, big deep dish pie, sonker, 13 x 9 inch pan lined with pie crust and filled with sweet potatoes & peach/apple,Southern Pies (9:47)
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Tarheels!, North Carolina, church bake sales, communal baking, salty caramel apple, 4&20 blackbirds, pies and hot cocoa, North Carolina pies, James Beard Awards, Southern Pies: A Gracious Plenty of Pie Recipes, From Lemon Chess to Chocolate Pecan, sweet potato pie, Dr. George Washington Carver, agricultural bulletins, treating sweet potatoes like apples, labor intensive, communal cooking,Southern Food Traditions (11:25)
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Thai food, Asian food, Nancie has 10 books, Southern Cakes, Real Thai, Quick & Easy Thai, passing down southern food traditions, spots to get southern food, its hard to find good grits, ready to eat boiled peanuts, Hoppin Johns, My Southern Pantry, southern ingredients, Southern Foodways Alliance, John T. Edge, influences, Julia Child, cooking as pleasure, Edna Lewis, Taste of Country Cooking,To comment on this episode click here. There are currently Comments
First Aired - 02/07/2011 03:30PM
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This week on Hot Grease, Nicole revisits one of her favorite topics - red velvet cake. She is joined by Monica Burn, owner of Homemade in Red Hook and 2010 winner of the Red Velvet Cake contest & Judith E Hooper, manager of the Red Show. Tune in and learn what makes a REAL red velvet cake, and why food coloring is not always to be dismissed. Also - listen to The Hot Five as Nicole gives you the top places to be for social media week in NYC. This episode was sponsored by Whole Foods Market - for more information visit www.wholefoodsmarket.com
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Hot Grease Introduction: Red Velvet Cake (8:09)
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Hot Grease, Monica Burn, owner of Homemade in Red Hook, 2010 winner of the Red Velvet Cake contest, Judith E Hooper, manager of the Red Show, NY Creates, anatomy of a red velvet cake, Swans Down, what is a true FAIL in baking classic cakes?, people go too sweet with red velvet cakes, food is both an art and a craft,The Red Show (14:25)
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Blackout Cake, The Red Show, at least an 8 inch cake, judged by best looking and best tasting, Marty Markowitz is a judge, Eric Wolitzky, Sam Jacobs, Eating Brooklyn, Baked, camaraderie amongst contestants, there's no real prize, all things red and fun, red velvet cake contest caught on, Valentine's Day, red velvet cake is very tied to African American foodways, origins of the red velvet cake, food coloring, the plan is for a city wide red velvet cake contest, Art House, Staten Island, Stapleton, Brooklyn Historical Society, 128 Pierpont, Brooklyn Heights, free tasting afterwards,To comment on this episode click here. There are currently Comments
