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First Aired - 10/05/2009 03:30PM
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On this week's Hot Grease, Nicole interviews Waleed Cope and Fredrecia Hartley of Bed-Stuy Alive, a week-long festival celebrating Bed-Stuy's cultural diversity. Also, find out who's taking the leap into the good food movement on the Frying Pan.
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Bed-Stuy Alive Week (10:40)
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Brownstone Books, Hattie Cathan, Bed-Stuy Alive Week, Waleed Cope, Bed-Stuy has one of the largest collection of brownstones in New York, Bed-Stuy notables, Bed-Stuy Alive: week-long festival, how to promote and highlight all that Bed-Stuy has to offer, what makes Bed-Stuy alive unique?, www.bedstuyalive.org, event schedule, sustainability, health, Healthy Heart Community Dance, www.restorationplaze.com, new restaurants and businesses popping up in Bed-Stuy, Fedrecia Hartley,Burgeoning New Bed-Stuy Eateries (13:10)
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Bedford Stuyvesant Restoration, Bed Stuy TV, Peaches Restaurant, prosciutto & melon, commodity pork bred to be whiter and flavorless, Therapy Wine Bar, Sarah Jane's, Salumi Cured Meats, Orchard Cafe, Bed-Stuy food pioneers, Sugar Hill Supper Club: 615 Dekalb Avenue, health conscious consumers, interest in sustainability among low-income communities, www.bedstuyalive.org,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2011 12:00PM
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This week on Cooking Issues, Dave has his hands full with listener questions and manages to get through them all. Tune in to hear more about cinnamon, guar gum, meat glue, seaweed and much much more. Find out how ice can assist in the baking process and why Dave finally buckled down and bought an Aeropress. 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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Cooking Issues: Cinnamon, Guar Gum & Gummy Bears (18:34)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Hearst Ranch, Heritage Radio Network, caller question, cinnamon and it's gelling effect, Panforte, gum arabic, Cassia, gluten formation, pie crust, gluten free recipes, non floured dumpling wrappers, starch, shortbread, agar fluid gel, hydrocolloids, guar gum, TIC gums, flavor free guar, guar loses some thickness when it gets heated up, heat resistance, triple gum systems, emulsifier, adding starch to egg yolk, Sour Patch Kids, gummy bears, starch molded, corn starch recipes, European based jellies are based on pectin, malic acid, tartaric acid,Ham, Meat Glue & Steam Via Ice (12:08)
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dry cured ham without the bone, prosciutto, cured bone in and deboned, meat glue, Thomas Keller, rabbit bacon, Activa G S, gelatin as a bonding agent, cocoa duster, anti-meat glue, Today Tonight show, all meat glue is not based in the EU, steam via ice, bread baking, steam formation is extremely important, The Fresh Loaf, hand held steamers,Aeropress, Seaweed & The Ultimate Burger (14:40)
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Dave ordered an Aeropress, doesn't make espresso, Cup Of Excellence, www.CupOfExcellence.com, Nastassia's birthday is on Easter, seaweed, salad, growing seaweed, Cooking with Sea Vegetables, Seaweeds of the Pacific Northwest, wild seaweed, sea lettuce, pigs bladder, Chinatown, Eater is going to go to Dave's house for the Ultimate Burger, Dave doesn't like to vacuum pack burgers, fry the meat mixture quickly to keep the surface in tact, then put it in butter, fresh onions, pickled green tomatoes,To comment on this episode click here. There are currently Comments
First Aired - 10/12/2010 12:00PM
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On today's Cooking Issues, Dave and Nastassia answer your e-mails and take calls from both sides of the Atlantic. Listen to learn the rich history of American country ham, the magical properties of sodium alginate, how to build your own vacuum pump, and the centrifugal secrets of Dave's Banana Justino. This episode is brought to you by Edwards of Surry, Virginia.
Image: American Country Ham from S. Wallace Edwards & Sons
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Cooking Issues: American Country Ham, Garlic, Bell Jars & Big Shrimp (17:00)
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S. Wallace Edwards & Sons, www.virginiatraditions.com, country ham, Sam Edwards, peanut fed hogs, enzyme profiles in older hogs are different than younger hogs, American curing is different than other ham curing, should not be confused with prosciutto, Finchville Farms, Mark Ladner, Del Posto, cooking problems for very tall chefs, caller question, burned garlic, tomato sauce, pressure cooking garlic, email question:, building Bell Jars, vacuum pumps, sous vide shrimp, long cooked prawn, cooked in the shell,Building Vacuums, Freeze Drying & Sodium Alginate (13:30)
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DIY food packing chambers, building vacuum pumps, can the walls of quart size canning jobs withstand a full vacuum, rubber seals, apple chips, freeze drying is a great techinique, nothing else can approximate it, fruit puffing using vacuum and then carbon dioxide, osmotic dehydration, sea weed, Sodium alginate, when it touches calcium it turns into a gel, Algin Bath, caviar, fake onion rings, dog foods, Ferran Adrià, melon caviar, reverse alginate, sodium hexametaphosphate, McGriddle, pancakes with maple syrup inside,Ascorbic Acid, Apple Juice, Agar Gel, Lobster Stock & Banana Justino (20:16)
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what percentage of ascorbic acid should you use as an antioxidant, depends on your application, very low impact on flavor, never confuse citric acid with ascorbic acid, citric acid does not have antioxidant properties, Ashmead's Kernel, apple juice, brown flavor, oxidation, Agar gel, hydrocolloids, Agar is brittle, Locust bean gum, guar gum tastes horrible, lobster stock, don't boil the shells too long, calcium taste, Banana Justino, bourbon, needs a centrifuge, Agar clarification, next week: Live from London!,To comment on this episode click here. There are currently Comments
