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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
Debuts At - Unscheduled
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A step-by-step guide to pickling from home with Jon Oren, founder of Wheelhouse Pickles. Jon walks you through the pickling process, from purchasing equipment to ingredients to aging.
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John Oren: Wheelhouse Pickles (8:00)
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pickling, lacto fermented, acidified, Wheelhouse Pickles, artisanal pickles, vinegar, locally sourced ingredients,Equipment for Three Different Types of Pickling (15:05)
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acidified pickles, vinegar based brine, quick pickling, refrigerator pickling, large non-reactive pot, stainless steel, mason jars, canning pot, wire rack insert stabilizes jars while in boiling water bath, use mason jars with rounded shoulders, don't use leftover mayonnaise or jelly jars, only use new lids, canning funnel, jar lifter, tongs specifically designed for lifting jars, don't use regular kitchen tongs, all equipment costs come to under $50, Burly Clay Products, Brooklyn Kitchen,Ingredients (14:40)
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pickle products at the peak of their freshness, acidified pickles=vinegar, cider vinegar, apple cider vinegar, some pickling products: cucumbers beets okra green beans chili peppers pears turnips, pickle spice, mint, tarragon, rosemary, salt critical in lacto-fermented pickles, don't use iodized salt, sweeteners: brown sugar molasses honey fruit juices,Execution: How To Pickle (26:39)
Tags:
lacto-fermented=non reactive container scrub cucumbers cut off flower coriander mustard seed black peppercorn garlic dill thin layer of cucumbers lay ingredients on them then layer more cucumbers, make salt water solution, mix salt into cold water, 5% salt solution, three tablespoons of salt per quart, no cooking involved in lacto-fermented pickles, pour salt water solution over cucumbers until two or three inches above cucumbers, place weight over cucumbers, create an anaerobic situation, find cool dark area, let sit for two days, come back each day and skim off foam with sterilized spoon, 5-7 days pickles will be acidic enough to be considered a full sour, spoon out cucumbers put them in a mason jar and spoon out brine and fill mason jar with it, acidified=heating process, create your brine, vinegar water spices salt sugar, combine ingredients in non-reactive pot, simmer for five minutes, pack sliced cucumbers in mason jar, pour hot brine over cucumbers in jar until submerged, let cool to room temperature cover and place in refrigerator, oil-based pickling=no acid no chemical process, simply submerging products in oil, oil pickles take longer to mature, flash pickling,To comment on this episode click here. There are currently Comments
First Aired - 02/08/2011 12:00PM
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What happens when Nastassia "The Hammer" Lopez is not in studio with Dave? He gets a chance to go on (and on) about espresso techniques and what makes lever machines different (and better) than pump machines. Dave also answers many of your submitted questions including solving issues such as sous vide duck confit, brisket cooking techniques and fried chicken recipes. Tune in for some closure on last week's chocolate chip cookie question and learn why Dave sometimes questions the claims of food companies (even if they are sponsors of HRN). This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com
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Cooking Issues Introduction (12:03)
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Cooking Issues, Dave Arnold, Nastassia Lopez, she is in Florida driving an RV, Food Museum Fundraiser, everybody will be there, Sunday March 27th, email question, infusing aroma into jams and jellies, essential oils, pectin will melt but won't totally release when you heat it, follow up on the chocolate chip cookie question, try using high protein flower, won't make it chewy in a bad way, will limit spread, iSi, Twist n Sparkle, whip cream chargers, rapid infusions, thermo whipper, insulated like a thermos,The Perfect Espresso (22:49)
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360 Cookware, vapor technology, Dave was not sure of what vapor technology meant, Sam Edwards, S. Wallace Edwards & Sons, reader went back and tried the Surryano ham, thought it was delicious, Martha Stewart centrifuge, she canceled on the Cooking Issues team because of the bad weather, centrifuge repair, ultra pasteurization milk, cheese and foam making properties, mozzarella cheese from scratch, try with curd first, if milk is too pasteurized the denatured weight proteins prevent a good gel from forming, making foam for cappuccino, foam stabilizing, Dave assumes that ultra high pasteurized milk does not foam as well, any moron can produce bubbles, microfoam is the key, dense microfoam, bubbles are so small they are not visible, coffeegeek.com, lever pulled espresso, home espresso machine, espresso needs 135 psi of pressure, lever machine vs pumps,Brisket, Fried Chicken & Duck Confit (11:25)
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clarification techniques on the centrifuge, tubers, taro, kidney stones, there are many foods you can't eat, how to make great brisket, low temp cook on a brisket, tender quick or nitrite, Dave's fried chicken recipe on Food & Wine, Roberta's recipe based off of the Pies n Thighs recipe, can't deep fry at home, low temperature for cooking insurance, pull it out when its hot, let it flash off in the open, immersion circulator, otherwise cut the chicken pieces smaller so they cook through faster, how to duck confit sous vide, you still have to cure duck legs before hand overnight, you don't need much fat to do confit sous vide, bag the leg by itself, seal it hard, cook it until you can feel the bone through the duck meat, let it cool down,To comment on this episode click here. There are currently Comments
