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First Aired - 12/14/2010 06:30PM
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This week on Why We Cook, on a semi-holiday themed episode, Erica explores the magical world of sugar. She tells the story of wanting to become a pastry chef and craving sugar in a sugar deprived household growing up to then later not being able to stomach sweet desserts. Tune in and learn more about the miraculous scientific properties of sugar, including some fun recipes for home for making marshmallows and ginger cookies! This episode was sponsored by Tekserve & The Lower East Side Ecology Center's "E-Waste Events". Find out everything you need to know about recycling your old electronics by clicking here!
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Why We Cook Introduction: Sucrose Fructose Galactose Dextrose! (12:57)
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Why We Cook, Erica Wides, Tekserve, E-Waste Event, Erica loved the decorative aspect of baking, she thought she would become a pastry chef, she misses baking!, Erica used to make wedding cakes, decorated with marzipan, Advanced Pastry Workshop, Institute of Culinary Education, you need to surgically precise to be a pastry chef, incredibly controlling, pastry chef mentality, you have to be anal and OCD, confectionery is about manipulating sugar in its liquid form into other substances, honey comb candy, sponge candy,Erica's Love/Hate Affair With Sugar (8:12)
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Granulated sugar, induction burners, baking drives Erica crazy, it's a bit too precise, too specific, baking in volume, Erica can hardly stand eating sugar anymore, when she eats sugar it goes right to her brain and gives her headaches, grapefruit jelly bellies occasionally, she WAS a sugar junkie as a kid, fig newtons,The Miraculous Scientific Properties of Sugar (7:43)
Tags:
miraculous scientific properties of sugar, every child and adult in the US now is apparently allergic to nuts, Swiss butter cookie, pink marshmallows, recipe for home made marshmallows, like doing a science project!, you can sugar into many different things, everything from brittle to marshmallows, ginger cookies,To comment on this episode click here. There are currently Comments
First Aired - 06/12/2012 12:00PM
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Download MP3 (Full Episode)
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Dave and Nastassia are back from Japan and Cooking Issues has returned! Dave's mailbox is full and he attempts to answer as many questions as humanly possible. From coffee brewing to cow muscles to intervase enzymes, Dave continues on his mission to solve any and all Cooking Issues on-air. Learn more about egg free custards, ways to prepare foods for those allergic to eggs and how to effectively roast meat. Ever try making bagels and pretzels at home? Hear some tips about avoiding lye disasters in the process and hear Dave's pretzel rules. This program was sponsored by The International Culinary Center.
"If you add fat to your pretzels, I have a problem with you and your pretzels. It's an abomination, it turns into a cracker - it's terrible. Also, if it's not twisted it's not a pretezel, it's a pretzeloid. The best pretzels I've ever had in my life are from Martins Brothers - you can get them by mail order."
--Dave Arnold on Cooking Issues
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Back from Japan! (18:43)
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Jiro Dreams of Sushi, fish markets, Tokyo, sushi, coffee filters, coffee brewing, coffee machines, sous vide, Sous Vide Degrees Celsius, low temperature cooking, enzymes, breaking down proteins, texture of fish, tenderizing meat, tendons, muscles, www.BeefResearch.org, invertase, sucrose, inverting sugar,Egg Allergies & Dave's Pretzel Rules (29:50)
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Gastropod, egg free custards, meringue, Versawhip, egg allergies, custard, roast meat, prime rib, grilling, botulism, sichuan, spicy food, garlic, oil, bagels, pretzels, lye, drain cleaner, nixtamalization, baking soda, alkalinity, myard, Martins Brothers Pretzels, blended mixed drinks, Gourmet Whip, cheddar cheese sauce, squeeze bottles, stove top smoking, wood, steamer baskets,To comment on this episode click here. There are currently Comments
First Aired - 08/02/2011 12:00PM
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This weeks episode of Cooking Issues melts down the science behind sugar's decomposition under heat as well as sous-vide and low-temp fish cooking techniques. What do manatees, tissue engineering, tattooing your own fruit have in common? Tune in to find out. This episode is sponsored by Hearst Ranch.
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Episode 48: Sugar Chemistry (18:58)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Atlantic Monthly, sugar melting, sous-vide caramel, does sugar melt, Sucrose, pressure cookers, Sorrel, rotary evaporation, texting for good, pressure cooking, salt and bitterness, taste receptors,Fruit Tattooing and More (24:32)
Tags:
vacuum fish, storing fish sous-vide, emergent circulator, monkfish, cooking monkfish, plastic wrapping, vacuum packaging, oxidation, modified-atmosphere packaging, cookies and creaming, creaming butter, fudgemaster general, cold torch, liquid nitrogen, Brymill can, Rite in the Rain, weatherproof fruit labeling, tattoo pen, recreating meat, Organovo, tissue engineering, meat substitute, manatee steak,To comment on this episode click here. There are currently Comments
