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First Aired - 01/25/2011 12:00PM
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Today on Cooking Issues, Dave is on time and has plenty of callers to answer to. Listen as he talks about his opinions on raw milk legislation, sauce making techniques, storing oil and cooking pizza in a home oven. Tune in and walk away knowing more than you did before the show, including why you should never refrigerate your cheese! This episode was sponsored by Tabard Inn / Route 11. For more information visit www.tabardinn.com
Dave's nightmare
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Cooking Issues Introduction: Keep the Cheese out of the Refrigerator (14:43)
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Cooking Issues, Tabard Inn, Dave Arnold, Nastassia Lopez, what to do with the 3D printer?, food applications for the printer, Fab at Home, Jeffrey Lipton, masa dough, nothing worse in the world than making meals by pressing a button, read www.cookingissues.com for more information on that issue, cheese tempering, don't put your cheese in the refrigerator!, mozzarella will be okay in a cool spot for the whole day, some people feel cheese should be served cooler, wine cooler temperature, cut the cheese up into slices before hand and layer it with plastic wrap, put your tap water up to 80 degrees, put your cheese in a ziplock bag, immerse it under water, Richard Blais pizza cooking on TV, will 900 degrees ruin your oven?, cooking with coal, don't cook with coal inside unless you ventilate well, don't use Kingsford briquettes in your oven,Mark Twain & Raw Milk (18:01)
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what gets ruined when you refrigerate food?, fresh cured meat is much different than refrigerated cured meat, most refrigerators have horrible aromas, why do we use salt to melt ice on the roads?, we dump salt on ice to keep it cold in the kitchen, water can be in more states of disorder with salt, entropy, when you add salt to ice you are making it so that everything wants to freeze at a lower temperature, in order for the ice to melt into salt water you need heat, salt makes ice colder and will melt easier, Mark Twain, American foods that no longer exist, recreating dishes from the 1800's, raw milk debate, Dave has had some incredible raw milk, raw milk has to be bought directly from the farm, the laws surrounding raw milk are ridiculous, raw milk cheeses, bacteria is good in milk, protects it against certain pathogens, there should just be a warning label on raw milk products,Sauce & Oil (12:34)
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healthy sauce to cook with chicken or fish, changing your sauce repertoire, James Peterson, Sauces, making sauce in advance, pan sauce, deglazing, choose a taste flavor you like, base spices, if tomato is your only base to start there is only so much you can do, get emulsified sauce, fast hollandaise, pick a sauce family and work with it from there, frying herbs before adding the sauce, releasing aromas, Dave never pre cooks green herbs, make sure you don't scorch the garlic, good blenders are a sauce makers friend, wedding registration, where can you register for a VitaPrep?, ditch the China and get good pots and pans, get an immersion circulator, get some decent knives, is it worth keeping oil after making fried chicken, oxidation is an enemy of oil, fresh oil isn't the best, professional fry oil, has antioxidants, let it cool down when storing and filter it through a strainer, store it outside of the light, dark cool place,To comment on this episode click here. There are currently Comments
First Aired - 05/14/2013 04:00PM
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Saundra Ball is in her third year of farming, having first apprenticed on a vegetable farm in Texas before moving to the Hudson Valley, where she’s worked on several small scale diversified farms. Saundra now works on a small dairy in Columbia County, milking Jerseys for direct market sales of fluid milk. While she pursues farming, Saundra is supporting herself in the meantime with a career in humanitarian aid. She hopes to have her own raw milk micro-dairy and a flock of sheep one day. Tune into this episode of Greenhorn Radio to hear more from Saundra! Thanks to our sponsor, Hearst Ranch.
"80% of dairy farming is about pasture management. Pasture is what your cows eat, and what you put into your cows, you get out of your cows." [6:45] -- Saundra Ball on Greenhorn Radio
"80% of dairy farming is about pasture management. Pasture is what your cows eat, and what you put into your cows, you get out of your cows." [6:45] -- Saundra Ball on Greenhorn Radio
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Community in the Hudson Valley (32:40)
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Grazin' Angus Acres, Saundra Ball, Hudson Valley, dairy, Africa, agriculture, grassfed, pasture, grain fed, corn, fermented, dairy farmer, grazing, hay, pasture management, milking, meditation, Jersey cows, barn, yogurt, fad diets, marketing, proteins, lactose intolerance, hay making, magazine, Hawthorne Valley Farm, apprenticeship, Vermont Sail Freight Project,To comment on this episode click here. There are currently Comments
First Aired - 11/07/2010 02:00PM
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This week on Cutting the Curd Anne continues her State of Cheese series with New Hampshire. Doug Erb of Landaff creamery calls in to talk about his career in the cheese business. Tune in to hear how Doug is working with Jasper Hill Creamery to get his product distributed, and about Doug's work with the Vermont Institute of Artisan Cheese. This episode was sponsored by Edwards of Surry Virginia.
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Cutting the Curd Introduction: State of Cheese: New Hampshire (12:43)
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Anne Saxelby, Cutting the Curd, Heritage Radio Network, S. Wallace Edwards & Sons, State of Cheese: New Hampshire, Doug Erb, how do farmers feel about daylight savings time?, VIAC, Vermont Institute of Artisan Cheese, Landaff Creamery, Jasper Hill, raw milk cheese, traditional Caerphilly cheese,Doug Erb of Landaff Creamery (19:44)
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Doug Erb, Landaff Creamery, clearing forrest for farmland, New Hampshire's land isn't that great for dairy farming, how much land does one cow need?, between 1 and 2 acres, high yield corn, concentrates, more protein for the animals, energy for milk production, corn and soy beans, zero additive, simple diet, The Sandwich Creamer, Tom Merriman, wine and cheese tours, farm to restaurant, www.newhampshirewineryassociation.com, www.newhampshiredairypromo.org, giving back to other startups,To comment on this episode click here. There are currently Comments
