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First Aired - 05/22/2012 03:00PM
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THE FOOD SEEN returns with a hot new episode all about BBQ! Classically trained chef turned barbecue champion, Adam Perry Lang, delivers a new set of active grilling techniques his most recent cookbook, Charred & Scruffed, forever changing the lexicon of BBQ:
Scruffing (roughing up the meat to create more surface area where seasonings and bastes can cling)
Clinching (cooking meat directly on the coals to enhance crunch)
Hot Potatoing (turning and moving the meat constantly to control heat buildup)
Cooking High to Slow (especially effective for crust development in larger cuts)
f you don’t feel like firing up your grill, you can always visit one of Adam’s restaurants. He is the founder of Daisy May’s BBQ in NYC, co-founder with Jamie Oliver of Barbecoa in London, and meat maestro at Carnevino in Las Vegas. This episode has been brought to you by Hearst Ranch.
"People talk about French technique like it's abstract. It's really just tremendous structure. And even with cooking barbecue, as unruly as it is, there are certain things that you need to do to stay on track."
"The key to good barbecue, low-and-slow style, is consistency and temperature." -- Adam Perry Lang on THE FOOD SEEN
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Chefs Can Barbecue (19:39)
Tags:
grilling, flame, charcoal, pit master, Long Island, barbecue, Yankee barbecue, playing with fire, Adam Perry Lang, Charred & Scruffed, purchasing a grill, dialogue with heat, Culinary Institute of America, French technique, Daisy May's BBQ, pork, Iowa, rubs, smoker, I <3 NY, Ray Lampe, Dr. BBQ, American Royal, World Series of BBQ, pork shoulder, pork butt, grilling techniques, explosive flavor, Japan, Japanese barbecue, nostalgia, familiar taste, fire,New BBQ Vocabulary (24:16)
Tags:
grill marks, BBQ lexicon, charring, dry-aged, corporations, flavor, scruffing, brisket, grandma, clinching, boxing, wood fire, coals, lump charcoal, dirty cooking, meat, grill screens, active grilling, hot potato, grill recovery, personality in grilling, ribeye, heat retention, Big Green Egg, cast iron pan, high low technique, insulation, low and slow, 19 grills, barbecue community, Barbecoa, butcher shop, Ireland, Scotland, Yorkshire, Jamie Oliver, South America, South Africa, the South, barbecue culture, Great Britain, Pit Cue Co. London, Tandoors, Argentina, Kingsford, briquettes, lighter fluid, rib roast, leg of lamb, Flintstonian cuts, Veal Scallopini, butchers, instant read thermometer, barbecue geek, roast, utensils, herb brush, butcher's twine, sustainability, compost, barbecue techniques, making your own charcoal, seasoned wood, craft, welding, metal working,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2011 07:00PM
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This week on Why We Cook, Chef Smartypants Erica Wides shares her personal approach to Passover, judges a kids' cooking competition, and investigates the most universal of springtime symbols, the egg. This episode is brought to you by Hearst Ranch. For more information visit www.hearstranch.com.
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Why We Cook: Passover Edition (13:00)
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Why We Cook, Chef Smartypants, Heritage Radio Netowork, Hearst Ranch, Erica Wides, hearstranch.com, Passover Seder, taking back passover, all-inclusive Haggadah, Exodus, the universality of the Exodus story, The Children's Aid Society, kid's Iron Chef competition, healthy cooking after-school programs, combining literacy and cooking, kids and vegetables, non-meat proteins, farmed fish, contradictions and hypocrisy in the food world, skin-on salmon with pesto and vegetables, food at catered events, cornmeal-crusted tilapia taco,The Matzah of Diversity (9:34)
Tags:
Passover, all the foods have symbolic meanings, the symbolism of eggs, Easter, affliction, mortar, make your own matzah, half whole wheat matzah with black and white sesame seeds, the matzah of diversity, Springtime foods, dandelions as bitter herbs, fresh pea soup served cold, dry vermouth, lamb versus brisket, charmoula, rhubarb in the spring, Moho Cocoa, free-trade cacao, Union Square Market eggs, dandelion greens,Good Eggs (8:42)
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find us on facebook, please leave comments, iTunes podcasts, Easter, there is no greater symbol of spring than eggs, sitting shiva, foods that are round, buy eggs from farmers who are pasturing eggs, vegetarian-fed eggs, hens aren't vegetarians, price-per-egg, yolks, The Peppermill in Las Vegas, 10-egg omelets, 40 percent of landfills are food waste, matzah brei,To comment on this episode click here. There are currently Comments
First Aired - 04/05/2011 12:00PM
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This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia can't stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you 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: (21:27)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, salt rising bread, proofing time, Dave is 40!, Dave is now an independent contractor, Dave just made some salt risen bread, Braun Thermomix, fixing the bearings, cured brisket, short rib, blanching, reduce liquid in the bag, raw food, is it possible to brew a raw beer?, mash conversion, Co2 hop extract, lactobacillus, raw food foodies, malting, heirloom corn moonshine, mash breakdown in corn instead of barley, authentic Thai food, Dave Thompson, coriander root,Salt Rising Bread & Email Questions (19:36)
Tags:
salt risen bread does not use yeast, microbiology of salt rising bread, salt inhibits yeast formation, people who used to make it would heat up salt to use as a warm bed, spore forming bacteria, spores!, alternative grains instead of wheat flour, rye, email questions, pork shanks, low temperature, beer cooler sous vide, immersion circulator, safety, whole fish, use brewers calculations for strike temperature, chicken breast sous vide, freezing stock, adding liquid to a steak sous vide, steak in a ziplock bag, butter and garlic,To comment on this episode click here. There are currently Comments
