Nothing Urgent
LIVE 6:30 - 7:15pm EST
Debuts At - Unscheduled
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Roberta's Head Pizzaiolo Anthony Falco with his step-by-step tutorial on how to make a Roberta's/Neopolitan hybrid pizza at home with an oven and frying pan.
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What Kind of Pizza We're Making (3:59)
Tags:
pizza, do-it-yourself, Anthony Falco, history, beginnings, craftmanship, Sicilian origins, heat source, wood-burning oven, no pizza stone, prep time, New York Times Rated pizza,Ingredients 101 (12:22)
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pizza, flower, water, salt, leavening agent, Caputo Flour, unbleached, don't stress ingredients, recipe for one ball of dough for one pizza, change measurements accordingly for multiple portions, New York City tap water, kosher salt, sea salt, Fleischman's Active Dry Yeast, sauce, cheese, San Marzano, pelati, toppings, consider what your toppings are bringing to the pizza, steel or cast iron frying pan,Preparation: Baker's Math (15:08)
Tags:
baker's math, 60-65% hydration rate, recipe for one ball, scale, 160 grams flour, about a cup, 100 grams water, 5-6 grams salt, 15 grams leavening agent, incorporate dry together: salt and flour, add yeast to tepid water, slowly add flour to water, mix for 1 minute, autolyse, let sit for six minutes, will feel like dough, make ball and let rise, cover and place in refrigerator for six to seven hours, should double in size to a grapefruit size, preheat oven to 450, no pizza stone necessary, coat frying pan in olive oil, flatten ball out, add sauce cheese and toppings, move up or down in oven depending on what part is cooking faster, be flexible, start on middle rack and then check bottom, move up or down, add a hard cheese and olive oil on finish,To comment on this episode click here. There are currently Comments
First Aired - 01/08/2013 12:00PM
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This week on Cooking Issues, Dave Arnold and Nastassia Lopez talk about their experience acting as 'fluffers' at the South Beach Food & Wine Festival. Who was more popular at the festival - Dave or Tony the Tiger? Later, Dave tackles this week's listener questions! Hear why Dave and Nastassia hate the word 'espuma', and learn how to use pine flavor in your food and drink! Dave talks about the differences in cooking temperatures for egg whites and yolks, and offers some suggestions for sous vide eggs. Learn how to prevent evaporation with an immersion circulator. Listen in to hear Dave offer tips on how to win cooking contests! This program has been sponsored by The International Culinary Center.
"I'm against the word 'espuma' on an English menu. If the whole menu's in Spanish, then go ahead." [8:15]
"A lot times when working with pine and lavender... even when you do a really good job with it, you might have some bathroom cleaner memories." [10:50]
-- Dave Arnold on Cooking Issues
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Tony the Tiger in Parrot Jungle (22:00)
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Los Angeles, Booker and Dax, Modernist Cuisine, fluffing, Tony the Tiger, Chris Young, Parrot Jungle, Miami, South Beach Food & Wine Festival, Ace of Cakes, nutrition, Giada, Fruit and Spice Park, pork belly, espuma, foam, Douglas Fir, pine, alcohol, spruce tea, pine needles, lavender, low temperature fish, distillation, balsa, resin, circulator, brine, duck breast, Cooking Issues blog, Campbell's soup, diffusion, aquarium, FMTC Blue,Know Your Food Audience (27:58)
Tags:
PVC Pipe, acetate, egg yolks, egg whites, salt, sugar, sous vide, conduction, vacuum bag, immersion circulator, evaporation, saran wrap, ping pong balls, service, soup, matzoh ball, corn chowder, purchasing, apple juice, clarified, fennel, gin, lime juice, chardonnay, depression, know your audience, nut milk, Indian food, black salt, Madhur Jaffrey, baking steel, Neapolitan, Jeffrey Steingarten, high-hydration dough, yeast, sauce, caper, anchovies, pizza, salt solution,To comment on this episode click here. There are currently Comments
First Aired - 01/27/2011 12:00PM
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This week on A Taste of the Past, Linda is joined by Moroccan born author and cooking instructor, Kitty Morse. Kitty's latest book, "A Biblical Feast: Ancient Mediterranean Flavors for Today's Table", is as much a history book as it is a cookbook. Tune in and learn more about how and what people ate in Biblical times, the origins of fish sauce, and what makes real Ezekiel bread. This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com
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A Taste of the Past Introduction: Kitty Morse (22:56)
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Linda Pelaccio, A Taste of the Past, Kitty Morse, born in Casablanca in Morocco, food writer and cooking teacher, gourmet tour organizer, A Biblical Feast: Ancient Mediterranean Flavors for Today's Table, part history lesson part cookbook, the Bible gives modern readers a window into the past, Leonardo DaVinci's table, The Last Supper, more likely a low round table or on the floor in Morocco and North Africa, eating with fingers, using bread to retrieve food from the communal dish, in the Bible there are no recipes, there were no tomatoes or citrus in Biblical times, barley, wild honey, bread dipped in olive oil, olives, stews, tamarisk,A Biblical Feast: Ancient Mediterranean Flavors for Today's Table (15:04)
Tags:
salt in the diet, Ancient Romans, garum, liquamen, fermented fish sauce, sea salt, mined salt, the foods of the common people, women made the bread, making bread every day takes a long time!, Ezekiel bread, black cumin, St. Peters fish, www.kittymorse.com,To comment on this episode click here. There are currently Comments
