Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 07/13/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Why We Cook Chef Erica delved into the world of summer stews and slow cooking. Since vegetables are mostly water, slow cooking helps get the water out of veggies and caramelize the sugars inside them. Tune in for an enormous amount of tips and tricks (punch holes in eggs to poach them in the pot, use pomegranate molasses for a sharp sweetener) to making the best summer stew you've ever eaten; patience is key! Ratatouille, Turkish stews, Italian summer stews, and every combination therein is covered--tomato, eggplant, and lentil based stews abound. This episode was sponsored by Whole Foods: proud to support independent farmers and small business in our community.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction: Curriculum Knows No Season (10:54)
Tags:
Why We Cook, Erica Wides, Heritage Radio Network, Whole Foods Market, Erica has been teaching for 12 years now, Institute of Culinary Education, curriculum knows no season, stewing braising and steaming in 103 degree weather, Turkish Eggplant Stew, spin off version of summer stew, based on eggplant, you have to cook stew slowly, three stew making techniques, approach it slowly, let the sugars caramelize, add tomatoes, don't rush and boil!, you'll get a big mushy soft wet pot of goop, it has to take its time, people weren't as whiny and temperamental when these dishes were first around, Episode 50 of Why We Cook!, eggplant can transform,Episode 50! Summer Stew: Ratatouille (12:50)
Tags:
summer stews seem like an oxymoron, Ratatouille, the dish in the movie wasn't done right, Mastering the Art of French Cooking Volume 1, Julia Child, in her technique she makes a hybrid Ratatouille, she says you should saute the eggplant and zucchini first separately, then saute onions garlic and bell peppers, then layer everything back in the pan and cover it with tomato, then bake it, Erica likes to dice all vegetables first, she uses whole plum tomatoes, the Turks love eggplant the most, their flag should be purple!, pomegranate molasses,A Trip to Sicily: Agrodolce (6:37)
Tags:
recipes will be posted on the Why We Cook facebook page!, Sicily, they love eggplant in many different ways, agrodolce, Caponata, intense sweet and sour, combining sugar and vinegar, throw in olives and capers, it all pivots on the tomato, leave comments on the HRN website!,To comment on this episode click here. There are currently Comments
First Aired - 05/25/2010 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week Erica spoke to Chef Mike Schwartz of BAO Kombucha. Mike spoke on the mystical and symbiotic relationship between bacteria and yeast (or, as they refer to it, SCOBY) to make this delicious fermented treat.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Why We Cook Introduction: The Story of Fermentation (10:35)
Tags:
Why We Cook, Edwards Ham, Surry Virginia, subscribe to the podcast!, the story of fermentation, Mike Schwartz, BAO Kombucha, if you control the circumstances under which food rots it will turn into something else completely, controlled spoilage, refrigeration, makes us lazy and take freshness for granted, hand crafted artisan food movement, refined technique has come back!, how did people figure these things out?, we owe the are of pickling to Asia, Chinese, all of our cooking techniques can be traced back to Ancient China, they were masters of fermenting soy products, fish sauce, shrimp paste,Chef Mike Schwartz of BAO Kombucha (11:16)
Tags:
chef Mike Schwartz, BAO Kombucha, they have been producing for 8 months and selling for 4 months, they received their license in Jan 2010, it's taken off like crazy, what is kombucha?, black tea sugar and culture, Symbiotic Colony of Bacteria and Yeast, SCOBY, vinegar mother, length of fermentation, live culture, flavor of the kombucha changes over time, it will taste bad before it goes bad, high fructose corn syrup, type 2 diabetes, Gourmet Garage, www.drinkbao.com,Bacteria & Healthy Living (11:21)
Tags:
probiotics, Activia is a scam!, micro flora, beneficial bacteria, kimchee, non pasteurized beer, raw milk, kombucha is easy to get your hands on, artificial sweeteners, raw milk cheese, pasteurization, Louis Pasteur, how much kombucha should people drink?, trial and error, Mike drinks two bottles a day, moderation is key, soda machines at ICE, childhood obesity, kombucha is a great alternative to soda, eating closer to the earth,To comment on this episode click here. There are currently Comments
First Aired - 05/25/2010 05:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Erica Wides, Michael Cirino & Mike Lee
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Mindkitchen Beings! Quince, Ginger, Dog, Eggplant & Celeriac (9:05)
Tags:
Matt Timms, Mindkitchen, Barterhouse, www.thebarterhoues.com, Mike Lee, Studiofeast, pork and warm water, Erica Wides, Chopped, Why We Cook, www.chefsmartypants.com, Michael J. Cirino, A Razor A Shiny Knife, supper club, underground dining collective, SXSW, Bacon Takedown, the pantry has bare ingredients, Quince, Ginger, Dog, Eggplant, Celeriac,The Contestants Submit Their Meals (17:42)
Tags:
Mike Lee, appetizer: St Bernard dog dry aged for 28 days. sauteed dog liver with celeriac, main course: deconstructed St Bernard. stuffed loin with eggplant and ginger wrapped in cured dog bacon. topped with quince syrup, dessert: candied dog ear with a little bit of candied ginger and quince ice cream, Erica Wides, appetizer: crispy celeriac cakes topped with dog liver pate. quince chutney and ginger confit, entree: braised dog legs with sugar quince peel alcohol and dog stock reduced to a dog leg ragu. with grilled dog loin with a side of eggplant, dessert: pavlova with chunks of poached quince and quince chutney and quince sorbet with ginger jam topped with dogs milk yogurt, Michael Cirino, appetizer: poached celeriac in a dense cream with a touch of ginger pureed and a tasting of braised dog cheeks, main course: dog legs braiesd inside the stomach. with chunks of eggplant, dessert: quince sorbet freezed with liquid nitrogen dipped in ginger syrup with quince chips,To comment on this episode click here. There are currently Comments
