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First Aired - 04/19/2011 12:00PM
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This week on Cooking Issues, Dave has his hands full with listener questions and manages to get through them all. Tune in to hear more about cinnamon, guar gum, meat glue, seaweed and much much more. Find out how ice can assist in the baking process and why Dave finally buckled down and bought an Aeropress. Sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: Cinnamon, Guar Gum & Gummy Bears (18:34)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Hearst Ranch, Heritage Radio Network, caller question, cinnamon and it's gelling effect, Panforte, gum arabic, Cassia, gluten formation, pie crust, gluten free recipes, non floured dumpling wrappers, starch, shortbread, agar fluid gel, hydrocolloids, guar gum, TIC gums, flavor free guar, guar loses some thickness when it gets heated up, heat resistance, triple gum systems, emulsifier, adding starch to egg yolk, Sour Patch Kids, gummy bears, starch molded, corn starch recipes, European based jellies are based on pectin, malic acid, tartaric acid,Ham, Meat Glue & Steam Via Ice (12:08)
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dry cured ham without the bone, prosciutto, cured bone in and deboned, meat glue, Thomas Keller, rabbit bacon, Activa G S, gelatin as a bonding agent, cocoa duster, anti-meat glue, Today Tonight show, all meat glue is not based in the EU, steam via ice, bread baking, steam formation is extremely important, The Fresh Loaf, hand held steamers,Aeropress, Seaweed & The Ultimate Burger (14:40)
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Dave ordered an Aeropress, doesn't make espresso, Cup Of Excellence, www.CupOfExcellence.com, Nastassia's birthday is on Easter, seaweed, salad, growing seaweed, Cooking with Sea Vegetables, Seaweeds of the Pacific Northwest, wild seaweed, sea lettuce, pigs bladder, Chinatown, Eater is going to go to Dave's house for the Ultimate Burger, Dave doesn't like to vacuum pack burgers, fry the meat mixture quickly to keep the surface in tact, then put it in butter, fresh onions, pickled green tomatoes,To comment on this episode click here. There are currently Comments
First Aired - 12/07/2010 06:30PM
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This week on Why We Cook, Erica defends ground meat. Not only is ground meat one of the more profitable ventures for small farmers, it can also be some of the most delicious and affordable meat. Tune in and re-live Erica's experiences working on a lamb farm, learn about Actomyosin and find out why you should never ever throw away that leftover crust after coking. This episode was sponsored by Fairway Market - like no other market.
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Why We Cook Introduction: Gound Meat (12:50)
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Erica Wides, Why We Cook, Chefsmartypants, Heritage Radio Network, Fairway Market, Grand Army Plaza Farmers Market, New Amsterdam Public Market, Brooklyn Food Shed Market, Atlantic Ave, we have many market options in NYC, fatty rich dark meat, ground pork, ground lamb, pigs bred for the Hapsburgs, descended from wild boar, heritage breeds, Heritage Foods USA, Erica ate a lot of ground beef growing up, grassfed burgers, fear of e coli, industrially raised cattle, line moves quickly, meat contamination from fecal matter, too fast too much too mechanized,Why Buy Ground? Erica's Experience on a Lamb Farm (9:08)
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ground meats can be very versatile, less expensive than whole cuts, profitable for small meat producers, Erica interned at a lamb farm, hosing down carcasses, they go from animals to meat very quickly, Erica stayed with the family, lamb is the best meat, seared patties, crusty and pink, lamb should be eaten medium rare, cauliflower with turmeric, burgerettes, meatballs, deglazed crust with white wine, tablespoon of heavy cream, sweedish meatball sauce, IKEA meatballs if they migrated to Sicily,Actin + Myosin = Actomyosin! (8:17)
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actin, myosin, gives meat its structure and shape, when you grind and mix it the actin & myosin combine to form actomyosin, creates webby glue that holds together the ground meat, bolognese sauce, always deglaze, don't throw out the crust!, Erica harvested her honey!, her bees ate a lot of the honey,To comment on this episode click here. There are currently Comments
First Aired - 02/17/2010 05:00PM
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Jack & Heather talk to Brigid Sweeney of Animal Welfare Approved about standards and third party certification. For more information check www.animalwelfareapproved.org
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The Farm Report Introduction (6:40)
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Jack Inslee, Heather Hyman, Brigid Sweeney, Roberta's, Shane Welch, Sixpoint Craft Ales, Double Sweet Action, Heritage Radio Network broadcasts 24 hours, call in live at 718-497-2128, Heritage Foods USA, www.heritagefoodsusa.com, Ides Of March, Patrick Martins, Food Bank of New York City, heritage breeds, Good Shepard,Brigid Sweeney of Animal Welfare Approved (15:35)
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Animal Welfare Approved, free certification for family farmers, species specific standards, the slaughter plant is audited as well, genetics, bio diversity, American Livestock Breed Conservency, Nicole Taylor, Georgia Organics Conference, Will Harris, White Oak Pastures, once farmers are enrolled AWA promotes them, USDA labeling, brand recognition, look for the AWA sticker, AWA main office is in Virginia, twitter, Facebook, grass fed beef, Ancient White Park Cattle, burgers, tacos, niche market, Field And Fork Network Conference, Buffalo, networking, farm tour, Dickson's Farmstand Meats,Brigid Talks About The AWA Standard (9:39)
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most of the farms AWA works with are from the Southeast, raw milk dairy, Organic Pastures Dairy, Whole Foods Market, www.animalwelfareapproved.org, farms as brands, Slow Food, heritage breeds, putting pressure on the restaurateurs, whole animal cooking, lower cuts, head cheese, organ meats, pate, pig face, Spotted Pig, conferences, safety issues of our food supply, movement, revolution, NYU, Food Studies Department, Alice Waters, Carlo Petrini, www.twitter.com/AWAapproved,To comment on this episode click here. There are currently Comments
