The Farm Report
LIVE 1 - 1:45pm EST
First Aired - 05/26/2009 06:30PM
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In her premiere episode, Erica takes us back to the first family meals, offers a brief how-to on cooking various meat cuts, and interviews the Executive Editor of Art Culinaire magazine.
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Program Intro (5:10)
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Institute of Culinary Education, making a living in the food industry, why do we cook?,Cooking 101: A History (9:02)
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discovery and harnessing of fire, birth of cooking, fire improves taste and makes food edible, grain vs. grass fed meat, our bodies have evolved along with changes in our diets, cooking our food put us at the top of the food chain, raw diet contributing to brain shrinkage and devolution, Catching Fire: How Cooking Made Us Human, cooking as an evolutionary catalyst, cooking civilized us, first sense of community,Wet Heat vs. Dry Heat Cooking (10:45)
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wet cooking uses liquid as a conduit to get heat into food, tougher parts of animal contain most collagen, collagen only dissolves in liquid, dissolves into gelatin, mouthfeel, more tender proteins like steaks respond to high dry heat methods, well-marbled meats, proteins firm up as they cook, if unsure talk to your butcher, how much exercise did a given part of the animal get, what do you want to cook?, wet heat low temp and slow, dry heat high temp and fast,Jody Eddy, Executive Editor, Art Culinaire (11:48)
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The Fat Duck, molecular gastronomy, two years to develop a menu item, Eddybles, Art Culinaire Magazine, high-prestige food magazine, Jody suffered an injury and transitioned from the kitchen to the keyboard, Icelandic culinary scene, strong slow food movement, puffin a delicacy in Iceland,To comment on this episode click here. There are currently Comments
First Aired - 09/06/2011 06:30PM
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Why We Cook takes a final bow in this special goodbye episode. A program that was initially billed to be virtual cooking school for, in over 99 episodes Erica has expounded week after week on plethora of subjects about cooking, an action in itself that makes our species unique in the world. But the time for change has come and it arrives in the form of her new show on Heritage Radio Network: Lets Get Real. Get ready to look back and look forward on a very special episode of Why We Cook sponsored by S. Wallace Edwards & Sons.
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Summer Ends (14:20)
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Why We Cook, Erica Wides, summer's over, duck breasts, good food, Time Life, The Good Cook series, hello goodbye,To comment on this episode click here. There are currently Comments
First Aired - 08/30/2011 06:30PM
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It's been quite a week here in New York and New England expounds Erica on this week's Why We Cook but her survivalist mentality gives us insight to the plethora of uses of honey as one of the ultimate survivalist sundry. From antibacterial to embalming agent to humectant, honey gets many of its benefits from the fact that it doesn't spoil-- edible honey has even been found in ancient Egyptian tombs. But beware! Tune in to learn how Chinese exporters have been selling fake honey and to make sure you're getting the real deal. This episode is sponsored by Fairway Market.
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Wild Weather (17:17)
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Why We Cook, Erica Wides, Fairway Market, Steve Jenkins, earthquake, Hurricane Irene, Upstate New York, picking eggplants, bees, bottle honey, honey is water soluble, Honey never spoils, honey in Egyptian tombs, hydroscopic, hydroscope, humectant, sticky cinnabon, antibacterial, candle, Katrina, meth, sulfuric acid, embalming, American Pickers,To comment on this episode click here. There are currently Comments
