GUNWASH
7:30pm - 9:00pm EST
First Aired - 02/15/2011 06:30PM
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This week on Why We Cook, Erica Wides (aka Chefsmartypants) is joined in studio by guest, colleague and friend Sim Cass. Sim is a bread and baking expert. He currently teaches at the Institute of Culinary Eduaction and was a founding baker at Balthazar. Tune in to learn about the history of baking, from its prehistoric roots to it's unfortunate Wonder Bread phase. Learn more about temperature as it relates to baking bread and why America is currently second to none when it comes to high quality bread. This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com
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Why We Cook Introduction: Sim Cass (11:39)
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Why We Cook, The Chefsmartypants Show, Erica Wides, Heritage Radio Network, Hearst Ranch, Sim Cass, Balthazar, Erica and Sim both work at ICE, Sim is a bread and pastry instructor, history of fermentation, Egypt, hieroglyphics depicted how to start your own bakery, prehistoric bread baking, cooking humanized us, changed us from hunter/gatherers to tribal societies, harassing fire, cooking food helped us consume food, planned agriculture, cultivating grains, Egyptian roots, fertile crescent,The History of Baking (9:37)
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history of baking, the secret of bread baking, bakers used to be a big deal, powdered yeast, invention of industrial yeast, Wonder Bread, rye bread, wheat bread, America has the best bread in the world, many small bakeries bake bread using old techniques, everybody shares the information, artisan bread, wood ovens, bread manifesto!, antioxidants, the darker the wheat is roasted the more antioxidants it has, you shouldn't eat burned charcoal,The Slower, The Better (8:47)
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VeggieU, Chef's Garden, Sim was a founding baker at Balthazar, mechanization of bakeries, bread lost its flavor, bread baking is a long and slow process, the slower you bake the better it tastes, ideal temperature for mixed dough is 75 degrees, kimchi, fermentation, long slow ascent,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2012 03:00PM
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Welcome to the first episode of Meet Your Maker, hosted by Rachel Wharton. Rachel is deputy editor at Edible Manhattan and Edible Brooklyn, and she's out meeting the people behind all of the food that we eat. On this episode, Rachel sits down with Keith Cohen, owner of Orwasher's Bakery in the Upper East Side. Tune in to hear about Keith's start in baking, and why he decided to purchase Orwasher's. Hear about the breadmaking processes used at Orwasher's, the importance of creating unique artisan breads, and why consistency is important for a wholesale baking business. Rachel and Keith eat some of the breads from the bakery, including the Ultimate Whole Wheat and the Ale Bread (featuring yeast from Sixpoint). Keith also talks about the resurgence of local wheat in the New York market. This episode has been brought to you by Hearst Ranch.
"These bigger loaves, which last longer, were more viable for the nuclear family." -- Keith Cohen on old-style European baking, Meet Your Maker
"While everyone loves an artisan product, they still want a very consistent product." -- Keith Cohen on Meet Your Maker
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Keith of Orwasher's (17:13)
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Keith Cohen, Long Island breweries, wineries, Orwasher's, baking, bread, Tribeca Oven, artisan bakery, long fermentation, wet dough, rye bread, artisan bread revolution, New York City, history, ale bread, tenement, ovens, steam-injected oven, France, method baking, European bakery, masonry, Challah, past and present, Jewish, wine breads, manual kneading, mechanical mixing, commercial yeast, cinnamon raisin, bread starters, Egyptians, matzoh, Passover, unleavened bread, wholesale, Sixpoint, The ultimate whole wheat, whole wheat, ferment, sweet, nutty, local eating, artistry, beer, cheese, Otis Stout, Edible Brooklyn, malt,Local Wheat and Milling (15:08)
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Upper East Side, white flour, local grain, local movement, economy, farmers, spelt bread, quinoa, honey, chardonnay grapes, local grapes, dark rye, sour, crumb, unsalted butter, fresh from the oven, developing a business, develop recipes, dictator, collaborate, grain conference, French Culinary Institute, greenmarket, growing wheat, water in dough, saturation rate, New Amsterdam Market, millers, math, Goodfellas, loyal customers, poppy seeds, pumpernickel,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2009 04:00PM
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The first of a two-part At the Root of It series on fermentation: Erin interviews Roberta's resident bread master Dick Bessey to uncover the secrets behind yeast and the chemical processes that account for fermentation.
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The Weekly Wine Recap (4:50)
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ice wine made in Brazil for the first time, La Republica, The Brunello Dispute,What is Fermentation? (11:10)
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Dick Bessey, Roberta's bread, yeast, digestibility, fermented foods gentler on digestive systems, whole grains, some fermented foods were discovered by accident, leavened breads, beer and wine are accidental discoveries,History of Fermented Foods (9:10)
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yeasts consume sugar, alcohol and carbon dioxide are by-products of yeast consuming sugar, yogurt, chemical conversions, sour in sourdough due to acids in the bread, miso, dry salamis are a fermented product, fermented foods prevent scurvy?, lacto bacillus fermentation,To comment on this episode click here. There are currently Comments
