The Farm Report
LIVE 1 - 1:45pm 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 - 02/10/2011 12:00PM
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Valentine's Day may have been intended to celebrate love, but we all know what's really on our mind around this time - chocolate! Tune into A Taste of the Past to learn more about one of the most commonly appreciated and seriously misunderstood treats. Learn about the history of the "the food of the gods" from chocolate expert Alexandra Leaf and find out why "real" chocolate might not be what you think it is. This episode was sponsored by Whole Foods Market. For more information visit wholefooesmarket.com
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A Taste of the Past Introduction: Alexandra Leaf (15:00)
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chocolate, Linda Pelaccio, A Taste of the Past, Whole Foods Market, Alexandra Leaf, Valentine's day, cravings, aphrodisiac, The Chocolate Show, www.chocolatetoursnyc.com, tastings classes at ICE, frequent contributor to Gastronomica and Country Living, chocolate is the best known food that nobody knows anything about, it's history is elusive, new world foods, Age of Exploration, food of the gods, Mayans, chocolate consumption is about 3000 years old, the native form was a heavily spiced water based beverage, stars being sweetened in the 1700s, beans came over in the 1600s, sugar was viewed in a medicinal way back then, dutching process, cacao, experimenting with genetics for disease resistance, adding vanilla for flavor, the beans are very bitter,Chocolate: Food of the Gods (18:19)
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top of the line chocolate, some artisan producers do not add vanilla, some aren't even adding cocoa butter, bean to bar chocolate, what do percentages mean?, there are so many varieties these days, percentages mean how much of teh bar actually comes from the bean, the darker the better?, milk chocolate, French add lots of extra cocoa butter, different styles from different countries, Pralus, terroir and chocolate, Ivory Coast, West Africa, huge producer, The Manhattan Chocolate Society, Chocolate Alchemy, homemade chocolate, chocolate notes in wine, pairings, USDA, selling almonds to confectionary, buying habits in men and women,To comment on this episode click here. There are currently Comments
First Aired - 10/19/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia call-in from London's Heathrow Airport for a special lay-over edition of Cooking Issues. They take calls regarding quinine: the phosphorescent, mildly dangerous, highly versatile bittering agent; sous-vide BBQ, and whether or not it will taste "smokey"; and making bitters, and what the best alcohol to use is. Finally Dave recounts a blood-soaked incident in a high-end London eatery involving birds, bullets, and brains. This episode was sponsored by Whole Foods Market.
Photo: London Heathrow Airport - Where Dave and Nastassia likely were during the recording of this episode.
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Cooking Issues Introduction: Live from London! (17:55)
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Dave and Nastassia are live from London!, ISI cream whipper, infusion and carbonation, Co2 chargers, carbonated product, go for the whip cream maker, not the Co2, neutralizing the toxins in mangoes for somebody allergic to them?, there are two ways you can be allergic, same chemical in poison ivy is in the skin and sap of mangoes, most fruit allergies have to do with proteins, culinary tours in Italy, Cesare Casella, how do you make bitters?, is it better to start with overproof alcohol or use something flavorful?, depends on the profile you're looking for, Abbott’s Bitters, next question: what is Fizzy?, Texturas, Ferran Adrià, high pressure carbon dioxide, Pop Rocks, simple syrup,Fruit Nirvana - More Pears Than You Can Imagine (14:23)
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Dave and Nastassia have had no internet access for the last three days, distilleries in Kentucky, largest collection of fruit in the world, Kent, fruit nirvana, golden era of fruit, English varities, there is a lot more to know about pears than you think, incredible range of flavors and textures, plum ochards, Dave is allergic to cherries, next question, barbecue pulled pork with sous vide, you won't get the same texture,Quinine, Tonic Water, Peat & Game Birds (11:32)
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Quinine, legal limit for tonic water is less than 83 parts per million, less bitter than you want, don't let other people handle quinine, make a solution of quinine in water or alcohol, use it as a bittering agent, tonic water with clarified lime juice, peat flavor, game birds, woodcock, suck the brains out of the skull,To comment on this episode click here. There are currently Comments
