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First Aired - 12/08/2009 06:30PM
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On this week's Why We Cook, Erica moves through Part II of her series on oils. Some history and prep tips for lesser-used oils and a primer on the endless culinary and dermatological benefits of coconut oil.
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The Streets International Culinary Curriculum (12:10)
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Streets International, converting imperial to metric for cookbooks, Erica just finished the curriculum for The Streets International Culinary School, French left a deep legacy of pastry and baking in Vietnamese culture, school is in Vietnam, all around hospitality school, most students came to the school with a solid culinary background because everyone cooks in Vietnam, varied backgrounds in English language among students, most of the students in Streets International are orphans or come from a destitute background,Lesser-Used Oils (10:25)
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www.streetsinternational.org, go to fundraiser in March at the Astor Center, Vietnamese karaoke, oils, lesser-used oils, Williams Sonoma carries Argan Oil at $40/8 oz, Argan Oil good on oatmeal, Argan doesn't taste or smell like any nut you've ever tasted, pistaccio oil, walnut oil, coconut oil, some oils are too delicate and expensive to cook with, treat them like expensive perfume: use them strategically and in small amounts, oils cause rancidity, cold-extraction methods, Argan Oil,The Wonders of Coconut Oil (8:11)
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high quality nut oils, look for extra virgin cold-pressed, high in vitamin E, high in unsaturated fats, use them in the same way as you would a great olive oil: as a drizzle not as a cooking oil, coconut oil, high smoke point, good as skin oil and as beauty product, only buy pure and raw and unprocessed coconut oil, just because something is solid at room temperature doesn't mean its a saturated fat, also good for making popcorn, coconut oil has a high smoke point,To comment on this episode click here. There are currently Comments
First Aired - 04/12/2010 05:00PM
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Chef Courtney Contos is the guest this week on Cooks & Books.
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Cooks & Books Introduction: Courtney Contos (15:45)
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Cooks & Books, Deborah Schapiro, Edible Green Mountains, Courtney grew up around restaurants, the chef world used to be much different, outdoor lunch at grammar school, restaurant management school, culinary school, Kendall College, scallops, respect for ingredients, Charlie Trotter, Courtney has taught people to cook full time for 7 years, she also produced a culinary segment for Chicago TV, most ambitious dinner party, Courtney Contos,More with Courtney Contos (16:03)
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Hearst Ranch, how to help people improve their diets, menu creation, teaching over the internet or by phone, Skype conversations, balanced taste, heirloom black beans, CSA, community supported agriculture, grains are the key to health, less fat, saturated fat, Iron Chef, team building exercises, young people and food, social media, exposure to food culture at a young age, cooking classes, chocolate lava cake with hazelnut, www.chefcontos.com, www.chefcontos.blogspot.com,To comment on this episode click here. There are currently Comments
First Aired - 06/14/2011 06:30PM
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This week Erica traces her path to vegetarianism and her recent meat bender. From her duties as teacher at a culinary school to a whiskey bars to the Big Apple Barbecue, follow her meat escapades on Why We Cook. This episode is sponsored by S. Wallace Edwards & Sons, Inc. .
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Episode 89: Meat Bender (10:31)
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Why We Cook, Erica Wides, Heritage Radio Network, Hearst Ranch, the Days of Wine and Roses, Diet of a New America, John Robbins, vegan eating, Vietnamese cuisine,To comment on this episode click here. There are currently Comments
