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First Aired - 06/15/2010 06:30PM
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This week on Why We Cook Erica engages the listener with an exploration of one of the kitchen's oldest, most mysterious, subtle, nerve-racking and glorious processes: cooking rice.
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Why We Cook Introduction: Pre-Cooked Rice? (11:27)
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Why We Cook, Erica Wides, Heritage Radio Network, Tekserve, www.tekserve.com, Roberta's, Trader Joe's, voyeuristic tendencies of looking at people in the supermarket checkout line, most Trader Joe's food has a health halo around it, Erica only buys dairy products there, organic milk, frozen mixed berries, frozen pizza dough, pizza on the grill, pre cooked oatmeal, pre cooked brown rice, is it that hard to cook oatmeal and rice?, microwavable, the energy required in the manufacturing of this rice is ridiculous, Institute of Culinary Education, ICE, cooking rice in a pot, why are Americans so inept when it comes to cooking rice?, rice provides more than 1/5th of the calories consumed worldwide by humans daily, pre packed rice would come to $6 a pound for rice,Rice Cooking Techniques (13:16)
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Persian rice dishes, rice eating cultures cook the rice until a crust forms at the bottom, Piaya, risotto, rice pilaf, medium and short grain rices have a higher amylopectin, you use long grain rice for pilafs and biryani, to add fat to the dish or not?, in many rice dishes you start out by cooking it in fat, toasts the rice a little bit and hardens the outer coating, the liquid you add should always be hot, adding cold liquid would arrest the cooking process, should you stir or not?, there is no guesswork here; you need to know, the only rice dish you stir is risotto, if you stir long grain rice you get a pile of sticky mush, the only exception to this is rice pudding, properly made risotto should be creamy and loose but not liquidy, gummy bear rice, if you overcook it will be soft, if you overcook it will have crunch, add fat at the end, unless it's seafood risotto, never put cheese on seafood,Closing Thoughts on Rice (5:22)
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listen on iTunes, leave comments on the page, become a fan on facebook, never peek!, leave the rice covered, don't stir, ten minutes of steaming is crucial, even if your children are crying with hunger you must never ever open the lid of the rice while it's cooking, you should not serve your children improperly cooked rice!,To comment on this episode click here. There are currently Comments
First Aired - 12/06/2010 01:00PM
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This week on Let's Eat I, Cathy is joined by Lauryn Chun of Mother In Law's Kimchi. Lauryn explains how she made the transition from gourmet food to world class kimchi. Lauryn & Cathy compare kimchi preparations, recipes and pairings. Tune in and learn more about one of the worlds most interested and adored fermented food. This episode was kindly sponsored by our friends at Whole Foods Market. For more information visit www.wholefoodsmarket.com.
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Let's Eat In Introduction: Mother In Law's Kimchi (15:15)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Whole Foods Market, Lauryn Chun, Mother in Law's Kimchi, fermented foods, Korea has a cold climate, seasonality, tradtional recipe, some kimchi isn't pickled enough, like fine cheese it gets better as it ages, kimchi and cheese tastings, home made kimchi, there is much in common between gourmet foods and kimchi, hand crafted product, basque kimchi,Kimchi Recipes with Lauryn Chun (11:59)
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Mother In Law's Kimchi is available at these stores as well as mail order, Brooklyn Kitchen, Whole Foods Market, Marlow & Daughters, kimchi with big personality, kimchi stew, sautee in olive oil, use cabbage that's not so fresh, you can add kimchi to anything, kimchi omelette, kimchi goes well with proteins, Anne Saxelby, grilled cheese, kimchi rice, which is better for a date? spicy or sweet, romantic date meals with kimchi, dream ultimate date meal, usually revolves around meat,To comment on this episode click here. There are currently Comments
First Aired - 01/11/2011 06:30PM
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Snowed in? Don't know what to eat? Erica Wides, aka Chefsmartypants, has you covered! Tune into to a seasonal and informative episode of Why We Cook and learn how to make some good old fashioned chicken soup. Listen in and learn how stock can be made from raw bones and/or cooked carcass. Erica teaches you how to make your own stock and gives some very useful tips for deciding which style of soup you feel like making (hint: it's all in the herbs). Also find out which cereal has more sugar - Raisin Bran or Cocoa Puffs. This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.
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Why We Cook Introduction: Chicken Soup (11:32)
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Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Tekserve, E-Waste Events, Raisin Bran of Cocoa Puffs, which has more sugar?, there's an impending snow storm tonight, make soup!, soup from sunchokes, puree sunchoke soup, from Daniel Boloud, it's sunchoke season now, brothy soup, chicken soup is easy to make but hard to find, you need chicken stock to make chicken soup, you can make stock from cooked carcass, you need to use raw bones for gelatinous chicken stock, gives viscosity to stocks and sauces, save any parts that have meat on them,Chicken Soup: Preparing Stock with Style (11:37)
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add your mirepoix after the initial simmer, greens or beets can color your soup, never boil just simmer, skim for scum, put in some herbs, parsley and thyme, sage or rosemary will taste more Italian, ginger garlic and scallions for Chinese style, for Pho style throw in cloves and annis, don't put peels in your soup!, if you aren't going to eat it don't put it in your soup stock, simmer for 6 hours with raw bones, with a carcass go for an hour or until vegetables are soft, then strain and throw away the remaining solids, bok choy, spinach, ginger scallions, reheat the stock, put hard firm vegetables in first, give each vegetable its own time, put the chicken parts back in, throw in some fresh herbs at the end, add salt!, don't fear salt, high blood pressure doesn't come from too much salt it's lack of potassium, 2011 is the year of the vegetable,To comment on this episode click here. There are currently Comments
