Wild Game Domain
LIVE 11am-11:30am ET
First Aired - 06/02/2009 06:30PM
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A show worth it's salt: Erica talks salt and salumi with Alexis Pisciotta, Chef de Cuisine at Salumeria Rosi.
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Salt: What is It? (5:39)
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Institute of Culinary Education, salt, along with fire salt is single most important ingredient, sodium chloride, earth is teeming with salt, salt only rock eaten by humans, essential for human existence, one of the most sought after commodity in human history, Chef de Cuisine at Salumeria Rosi, meat+salt=salumi,Salt: The History (7:25)
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salt preserves our food, protects against decay, Egyptians used it for mummification, religious symbolism, in Judaism and Islam it seals immutable contracts, in Middle Ages farmers used salt to prevent airgot, in Japanese theatre they sprinkle salt on stage to protect from evil spirits, quest for food is the quest for salt, first hunter gatherers got salt from their meat, hunter gatherers used to follow animals to find salt licks, a saltlick is a salt deposit left behind by an ancient sea, animals know they need it, Roman Empire was built on quest for and mining of salt, the word salary comes from people being paid in salt, before geology and mining techniques it was very difficult to find and therefore very precious, The city of Buffalo is said to have been found as a result of a search for a salt lick,The Do-It-All Ingredient (6:30)
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Lupa, Il Buco, vegetable fermentation, salt slows down lactic acid fermentation in vegetables and creates a pickled veggie, salt is added to anything to slow down lactic acid fermentation, in bread baking salt retards yeast growth,The Birth of Prosciutto with Alexis (6:55)
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Ancient Celts first started applying salt to pigs, the birth of prosciutto, Via Salaria in Rome is the salt road, use of salt to cure meats flourished in Southern Europe, assisted sous chef in salumi making, took over salumi program, ground salumi, finochio, sopressata, prosciutti, prosciutto in Parma is made using simulations of four seasons, humidity and temperature levels modulated in facility, Alexis drawn to Lupa by their charcuterie program,Salumi and Health Department Clash (14:14)
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Health Department shut down Il Buco salumi program, you need to have a detailed account of the temperatures at which the meats were kept, but temperature is least important factor, Ph and acidity more important, Health Department did not know how to deal with salumi making in restaurants, no one is getting sick, Health Department fails to understand that humans have been using these techniques for centuries, no one gets sick, Health Department controls so much and often at the expense of artisanal techniques, easy to tell if a product is off by smell and texture, the salt in fast food and canned foods causes high blood pressure, Italian prosciutti must adhere to different production regulations if it is made for export to US, retail side thriving even in bad economy, people eating more at home, Americans waking up to new food possibilities, charcuterie is NOT a dangerous practice, Salumeria Rosi to expand and open new locations, HAACP plan required, poured bleach on products,To comment on this episode click here. There are currently Comments
First Aired - 03/01/2011 12:00PM
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This week on Cooking Issues, listen in as Dave solves issues ranging from blow torched meat to Maillard reaction eggs. Hear about Dave's experience "fluffing" up the Food Network stars and talking to kids about liquid nitrogen. Find out which carbonation/infusion technique is for you and learn about lilikoi, control loops and ultra sonic french fries. Got an idea for Dave's new break song? Send it to us! This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef.
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Cooking Issues Introduction: Fluffing up Food Stars (18:38)
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Dave Arnold, Cooking Issues, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, fluffing up Food Network stars, little kids asking Dave about liquid nitrogen, rare tropical fruit spots in Florida, Dave is a fruit nut, Fruit and Spice Park, black sapote, Miami-Dade County, Nathan Myhrvold, Chr, The Modernist Cuisine Cookbook, preserved lemons, yeast, rapid infusion, iSi, soda siphon vs whipper, liter vs half liter, a liter will need an extra charger, what temperature should one poach an egg at?, immersion circulator, myard reaction eggs, browning reactions in the oven, evaporative cooling,Torching Meat (10:36)
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Armandino Batali, Mario Batali's dad, used to be a chemical engineer, lamb prosciutto, Italian style ham, American country ham, Sam Edwards, fundamentally different than European style products, sous vide steak, how about using a blow torch?, myard reaction on meat, torch taste, the more fat the more you can taste the torch taste, butane smells less, Chris Young, Mapp gas, torching is also uneven, some spots are darker than others,Hawaiian Passion Fruit, Control Loops & Perfect French Fries (20:26)
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lilikoi, Hawaiian passion fruit, carrageenan, Locust bean gum, methocel f50 meringues, mooses that act like egg whites, meringue out of a passion fruit, Pepperoni Bill, Pizza expo in Las Vegas, Dave's never been to Las Vegas, control loops, PID, temperature control, it's hard to make your control loop, commercial circulators are 1000 watts, most circulators are built for standard 15 watt plugs, accuracy and precision, premade PIV controller with digital readout, solid state relay, Josh Ozersky, ultra sonic french fries, SPL, Dave will put his 1/2 inch french fry up against anything, there's no such thing as the perfect french fry,To comment on this episode click here. There are currently Comments
First Aired - 04/13/2010 06:30PM
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This week focuses on the history, properties & benefits of yogurt.
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Why We Cook Introduction (9:54)
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Why We Cook, Erica Wides, Whole Foods Market, Heritage Radio Network, fermentation, pasta, smoked salmon, antabuse, your brain knows what your body wants to eat?, kale, yogurt, lamb, apples, blackberries, sushi, spinach, Vietnamese food, prosciutto, Greek food, red chard, beans, big salad, yogurt has become Erica's default food, Trader Joe's yogurt,Yogurt. Bacteria & Fermentation (10:00)
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yogurt is one of the oldest foods made by humans, one of the first processed food, there is evidence of cultured milk products being produced 5000 years ago, lactobacillus, Bulgaria, there are many variations on yogurt all over the world, what did people do with their food before refrigeration, any time you ferment a food you make it more nutritious, fermentation creates B vitamins, in Japan red meat wasn't eaten until Europeans brought it, miso is Japans answer to yogurt, yogurt is just milk and culture, it shouldn't be colored or have fruit chunks in it, the culture does the digestion for you, helps prevent diarrhea, probiotics, eating yogurt is good for your gums, Krishna was a big fan of dairy,How To Make Yogurt (10:00)
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heat the milk to 180 degrees, pasteurized milk, the heating process changes the milk proteins, coagulates the proteins, set into gel rather than separate into curds, cool it down to 110 degrees, add the bacteria, maintain that temperature for 4-7 hours, that will give you a soft set yogurt, put it in the refrigerator, make yogurt from yogurt, powdered yogurt culture, don't use Trix yogurt!!, Greek yogurt has the best culture, the more surface area you have the better the gel will set, use good organic high quality milk, raw milk would be best, powdered milk, drained yogurt, yogurt cheese, never stir it, yogurt is used as a marinade in India, they stir in chick pea flour, helps stabilize the mixture, tandoori chicken,To comment on this episode click here. There are currently Comments
