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First Aired - 07/15/2010 03:30PM
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This week on Catch It, Cook It, & Eat It!, Ben takes us on an educational, hands on, real time journey into the world of chowder. Ben makes whole batch of fresh chowder from scratch in real time inside HRN studios, taking listeners though each step and giving tips and hints along the way. He also goes into some fun historical chowder facts, like why meat is a mainstay in most chowders, the origin of the New England vs Manhattan chowder, and why we live in perhaps the most ideal "chowder time" in history. This episode was sponsored by Whole Foods.
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Catch It, Cook It & Eat It Introduction: Cookin' Chowder (15:00)
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Catch It, Cook It & Eat It, Ben Sargent, Whole Foods Market, Heritage Radio Network, Ben taught a class at The Meat Hook yesterday, leftover chowder ingredients in the studio, induction ovens, New England Clam Chowder, Ben usually has guests cook, salt pork over bacon, hard shelled clams, common in the New England area, Ben was clamming in Cape Cod this weekend, somebody has been poaching his family clam bed, you know the clams are done when they open their faces, minced garlic, Meat Hook, whole pig cooking, knife skills classes, you don't have to measure carefully in chowder making, milk curdles very fast, use good butter!, New England vs Manhattan, try to keep an even temperature, clam broth is really potent, East Coast seafood is very fishy, advanced oyster swallowers, added sugar to the chowder,New England Clam Chowdah (15:00)
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have some tongs ready to pull the clams out, if the clams have opened you want to take them out and cut the meat, clams were currency with the Native Americans, sailors didn't have potatos or cream in their chowder, we live in a great chowder town, corn and shrimp chowder, corn and lobster chowder, leeks, endives and fennel, if you overcook the chowder you will destroy the clams, make sure your potatoes are soft!, use the side of your spoon and mash the potato against the edge of your pot, there is a lobster roll craze in New York City, wuss seafood eaters, true seafood lovers just eat lobsters!, after a good boil add the clams, white wine is essential, use 4 tablespoons of butter, add some dill, dill doesn't improve with time,To comment on this episode click here. There are currently Comments
First Aired - 04/13/2010 06:30PM
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This week focuses on the history, properties & benefits of yogurt.
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Why We Cook Introduction (9:54)
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Why We Cook, Erica Wides, Whole Foods Market, Heritage Radio Network, fermentation, pasta, smoked salmon, antabuse, your brain knows what your body wants to eat?, kale, yogurt, lamb, apples, blackberries, sushi, spinach, Vietnamese food, prosciutto, Greek food, red chard, beans, big salad, yogurt has become Erica's default food, Trader Joe's yogurt,Yogurt. Bacteria & Fermentation (10:00)
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yogurt is one of the oldest foods made by humans, one of the first processed food, there is evidence of cultured milk products being produced 5000 years ago, lactobacillus, Bulgaria, there are many variations on yogurt all over the world, what did people do with their food before refrigeration, any time you ferment a food you make it more nutritious, fermentation creates B vitamins, in Japan red meat wasn't eaten until Europeans brought it, miso is Japans answer to yogurt, yogurt is just milk and culture, it shouldn't be colored or have fruit chunks in it, the culture does the digestion for you, helps prevent diarrhea, probiotics, eating yogurt is good for your gums, Krishna was a big fan of dairy,How To Make Yogurt (10:00)
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heat the milk to 180 degrees, pasteurized milk, the heating process changes the milk proteins, coagulates the proteins, set into gel rather than separate into curds, cool it down to 110 degrees, add the bacteria, maintain that temperature for 4-7 hours, that will give you a soft set yogurt, put it in the refrigerator, make yogurt from yogurt, powdered yogurt culture, don't use Trix yogurt!!, Greek yogurt has the best culture, the more surface area you have the better the gel will set, use good organic high quality milk, raw milk would be best, powdered milk, drained yogurt, yogurt cheese, never stir it, yogurt is used as a marinade in India, they stir in chick pea flour, helps stabilize the mixture, tandoori chicken,To comment on this episode click here. There are currently Comments
First Aired - 06/09/2009 06:30PM
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Salt Part II: Erica talks more about how to use salt in vegetable and meat preparations with guest Clayton Lank of Quoddy Mist Sea Salt.
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How We Use Salt in Cooking (8:50)
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salt, salt crucial to survival, Maine salt producing industry, salt: chemical flavor enhancer, elevates other flavors it accompanies, salt has no smell, only ingredient we taste and don't smell, what does salt do to food?, balances acid, diminishes bitterness in flavors, rounds out flavors, gives flavors depth and complexity, animals that eat a lot of salt produce salty meats, when you salt meats for cooking do it seconds before it hits the pan or hours ahead, dry proteins off before sauteing,Brining and Vegetables (12:20)
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brining great for lean proteins, 2 to 1 salt to sugar, corning is the process of salting in a brine, salt penetrates vegetables and softens them, chemically wilts veggies, the word salad comes from the root for salt, fresh salad greens should be salted right before serving, salt wilts greens, salt enhances flavor of tomatoes, salt balances sweetness and acidity of tomatoes, olives rely on salt to become palatable, must be brined to be palatable, when poaching an egg put acid in water and also a pinch of salt, adding salt to beans makes them mealier,Clayton Lank: Salt Industry in Maine (5:19)
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salt industry in Maine, evaporated sea water, flood tables, evaporated down on the tables, fish canning industry spurred salt industry, high demand with salts with provenance, US domestically producing high-quality sea salts, Quoddy Mist Sea Salt, www.quoddymist.com,Sushi and Salt (11:11)
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macarol, sushi grade salmon must be salted or flash frozen, never eat a fresh water fish raw, sushi rice has also been seasoned with salt and sugar and rice vinegar, sushi should be served between room and body temperature and is therefore a hotbed for bacteria, need to use salt to combat bacteria, umami, key component in brain-building proteins, sushi fish has been treated with salt to kill parasites, anisakis,To comment on this episode click here. There are currently Comments
