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First Aired - 04/12/2012 11:00AM
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This week on Growing Good, our hostess Alessandra Iavarone sits down with 14 year-old Alex Wild- creator, producer, and editor of her own Youtube cooking show called "Cooking with Alex". Alex began her show when she was eleven years old, and has been cooking with and for her friends ever since. Tune in to hear how Alex came up with the idea for her show, her middle school home ec classes, and why she's a hit at all her high school's bake sales. Mamassandra and Alex talk about Alex's favorite Food Network shows, and her culinary future. This program has been brought to you by Hearst Ranch.
"Whenever my friends come over, I make sure I have rice, because they always ask me to make fried rice for them." -- Alex Wild on Growing Good
"My friends come over to my house and they ask, 'Where's the sugar?'"
"Whenever my friends come over, I make sure I have rice, because they always ask me to make fried rice for them." -- Alex Wild on Growing Good
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Alex Wild (14:03)
Tags:
Alex Wild Gordon, Youtube, Cooking Show, Cooking with Alex, Westchester, Food Network, World Pastry Forum, video editing, iMovie, thrice baked potatoes, recipes, cafeteria, Walter's hot dogs, Mamaroneck, high school, home cooking, kitchen, Brown Ledge, Iron Chef, soups, butternut squash soup, garlic bread, garlic, garlic honey, stove, culinary school,Mashed Cauliflower (16:48)
Tags:
French, bloopers, Instagram, processed food, farmer's market, groceries, mashed cauliflower, cheese, Parmesan, fried rice, baking, cupcakes, Charity Water, Angelina Jolie, bake sales, Chopped, rattlesnake, butter, chocolate truffles, snails, Lusardi's Larchmont, Pascal's,To comment on this episode click here. There are currently Comments
First Aired - 12/13/2011 12:00PM
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This week on Cooking Issues, Dave continues plowing through your questions and having some fun along the way. Tune in to learn more about everything from reverse spherification to rotisserie turkey. Find out why Dave loves to deep fry and what he has to say about Carolina rice fields. Hear him answer listener questions on duck liver, pumpkin flan & more! Cooking Issues is brought to you by Modernist Pantry.
"I deep fry EVERYTHING at home" - Dave Arnold on Cooking Issues
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Cooking Issues: Duck Liver Mousse (16:13)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, spherification, sodium alginate baths, calcium lactate, calcium, solubility, reverse spherification, duck liver mousse, spoon bill duck, Edward T Martin, rice fields, Carolina rice fields, homemade salumi,Throw it in the Deep Fryer (27:06)
Tags:
deep fryer, deep frying, heating oil, rotisserie turkey, roasting poultry, worm gear drive, deep fried chicken, wasabi, shellfish, cooking times, pumpkin flan, Douglas Baldwin, custard, creme brulee, tacos de lengua, carrots, oxalate, espresso maker, Breville, stainless steel vs brass,To comment on this episode click here. There are currently Comments
First Aired - 11/22/2011 12:00PM
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This week Dave gets his holiday travel frustrations out with some Nirvana and bagpipes while answering your questions about how to keep your coffee fresh (read: don't put it in the freezer!) and the rating system for pungency (think pyruvate scale). Learn why beef tenderloin is oft considered the cosmo of the meat world but excellent for beef wellington, how to make your own DIY emulsifiers, as well as the art of plating and presenting dishes in your own home. This episode is sponsored by The Modernist Pantry.
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Keep That Coffee Fresh (19:18)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Thanksgiving, Port Authority, Nils Norn, filet of beef, tenderloin, cooking beef, beef wellington, pate, sauteed mushrooms, lime juice, enzymes, pyruvate, spectrometer, pungency, measure of pungency, pyruvate scale, coffee, stale, coffee grounds, storing coffee in the fridge, nitrogen purge, keeping coffee fresh,The Art Of Plating (14:12)
Tags:
Nirvana, wedding, Modernist Pantry, meat glue, Larry Sorrell, Heritage Meat Shop, Essex Street Market, red wine braised beef, braising, glaze, concord grape juice, tannins, proteins, egg white proteins, gelatin, presenting food, plating, plating at home, plating technique,DIY Emulsifiers (13:24)
Tags:
bagpipes, funerals, Scotland, Macy's Thanksgiving Day Parade, duck fat, sous vide, salt or not to salt, cryo-sear, Modernist Cuisine, duck breast, low temperature, salting duck, Blue Hill Stone, biscuits, Christina Tosi, Momofuku Milk Bar, emulsifier, peanut butter, peanut oil, making your own peanut butter, Jiff, Skippy,To comment on this episode click here. There are currently Comments
