A Taste of the Past
LIVE 12 - 12:30pm EST
First Aired - 04/24/2013 11:00AM
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Sandor Katz is a culinary author, DIY food activist and self-described "fermentation revivalist." He has taught hundreds of food fermentation workshops around the United States and his book Wild Fermentation has been called a classic. On Taste Matters, hear what fermentation is all about as Mitchell Davis has a conversation with Sandor about the nature of the process, the growing trend of home fermentation and the war on bacteria. Find out why fermented foods are so safe and learn about the history behind the transformative action of microorganisms. From sauerkraut to sourdough pancakes, get the scoop on all things fermentable from a man who knows more than most. This program was sponsored by Route 11 Potato Chips.
"Fermentation is an art and a science. Science has given us the tools to understand what's happening as we practice the art of fermentation. The fermentation of alcoholic beverages has been practiced for at least 9,000 years. They didn't have technology back then, but they learned a lot about how to manipulate environmental conditions to get what they want." [08:00]
"For a food that's as utterly simple to make as sauerkraut, an element of fear has been introduced. The number one question I get from people is 'how can i make sure I'm getting good bacteria growing rather than bad bacteria?' " [20:00]
"Fermentation has been a strategy for safety as well as preservation." [21:00]
"You can ferment any vegetable, it doesn't have to just be cabbage. That's not to say every vegetable will ferment wonderfully!" [27:00]
--Sandor Katz on Taste Matters
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First Aired - 05/17/2009 12:00PM
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Patrick and Katy speak sourcing and cheese with Steve Jenkins of Fairway Market, Cruz Goler of Lupa and Nikki Rose.
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Introduction and Show Summary with Patrick Martins and Katy Keiffer (5:09)
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Sourcing cheese and Greece,Sourcing with Steve Jenkins of Fairway Market (7:02)
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Dean and Deluca, Fairway, cheese, sourcing master, original NYC gourmet food industry, fresh pasta, extra virgin olive oil, scarcity, corruption in olive oil industry, Raffetto Pasta, Greek olives, color to determine quality, Balduccis, Palermo, Eli,NYC Cheese Movements: Origins (6:38)
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NYC cheese, availability of European specialties, distress cheeses, cookbooks determined which cheeses to look for, Waverley Route, MFK Fischer, Brie, raw milk, aged 60 days, cheese outlaws, similar to charcuterie regulations,American Artisanal Cheese: A Primer (7:45)
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American artisanal cheese, brainy cheesemakers, new tradition, American and Canadian self-taught cheesemakers, American originals, Dry Monterey Jack, Ig Vella, derivatives of other older varieties, best in the business, traceable olive oil, Steve Jenkin's labeling, food enthusiastic shoppers, history, ferment, unique, Red Hook Fairway,Lupa and Roman Cuisine with Chef Cruz Goler (6:57)
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Testaccio, bresaola, grandmother, Italian butcher neighborhoods, 5th floor cooking, seasonal market-driven food, peasant food philosophy, all parts of the animal, culinary school, French influence, Mario Batali, serving size and portion control, lesser cuts, Roman trattoria, definition of Lupa cuisine,Italian Uproar and Authentic Pizza with Cruz Goler (7:04)
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american pizza, new pizza place, cross-cultural cooking, dbgb, food carts, comfort food, water effect on pizza, local products, Daniel Boulud, Ferran Adrian, nature is not constant, lupa restaurant,Nikki Rose and Crete's Culinary Sanctuaries (6:16)
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agritourism, teach chefs production of Greek specialties, cultural heritage, resistance to change, tourism and community being ruined by tourism machine, lack of interest in farming, artisan production, wine makers, land for shepards, eco-tourism, Crete's Culinary Sanctuary, travel,Tourism in Greece with Nikki Rose (4:24)
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kokkari, tour of cretes culinary sanctuary, rich history, labyrinth museum, ross daily, organic winery, botanists, mountaineers, www.cookingincrete.com, professional seminars, public programs, olive oil production class, 4000 years of agricultural production,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
