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First Aired - 01/28/2013 07:00PM
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Learn how to taste for off-flavors in your homebrew on this week's episode of Fuhmentaboudit! Joining Chris Cuzme and Mary Izett in the studio are two BJCP National Beer Judges, BR Rolya and Vlad Kowalyk! Learn about two chemicals that cause off-flavors in beer- acetaldehyde and diacetyl. Find out how to taste for these chemicals, and what causes them to form in beer. What criteria does the BJCP use to judge beer? Listen in to the crew talk about beer competitions, and how to effectively interpret and act on judges' feedback. This episode has been brought to you by Tabard Inn.
"Phenols can contribute desirable traits in beer, depending on the style." [31:30] -- BR Rolya on Fuhmentaboudit!
"Phenols can contribute desirable traits in beer, depending on the style." [31:30] -- BR Rolya on Fuhmentaboudit!
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Doctor Your Beer at Home! (17:50)
Tags:
off-flavors, Brooklyn Brew Shop, brew kits, Homebrew Alley, BR Royla, Vlad Kowalyk, BJCP, National Beer Judge, Homebrewer's Guild, commercial beers, palate, light beer, Siebel kit, My Life on Craft, Acetaldehyde, diacetyl, Jolly Rancher, doctored beer, aroma, fermentation, ethanol, alcohol, pitching, stressed yeast, infection, Coors Light, fruitiness, corn,Beer Judgment Day (16:51)
Tags:
yeast malfunction, lager, lactobacillus, Sierra Nevada, Sam Adams, tap lines, Miller Light, butter, ale, sweetness, appearance, mouth feel, beer style, double IPA, gravity, porter, brown ale, fruit ale, sour, Belgian, Jelly Belly, circus peanuts, memory, familiar, phenols, numb, clove, American pale ale, bacteria, wild yeast,To comment on this episode click here. There are currently Comments
First Aired - 05/17/2011 12:00PM
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This week on Cooking Issues, Dave & Nastassia answer a mailbag full of questions ranging from the purpose of vodka in vodka sauce to advice regarding non-alcoholic cocktails. Tune in to learn more about gelling properties, molds, starches and more - and find out why Nastassia has 8 cavities! This episode was sponsored by Cain Vineyard & Winery
Photo: the probable cause of Nastassia's cavities
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Cooking Issues: Nastassia's Cavities, Gummy Bears & Gelling Properties (13:38)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Nastassia has 8 cavities, cellulose, cinnamon, gelling properties, Austraila, David Chang, blender / heater, food processor, heat resistant beurre blanc, Gummy bears, molds, starches, dehydrators,"Born in East LA" (16:49)
Tags:
Tarte Tatin, tomato water gel, molds, guar, pectin, agar, terroir, Harold McGee, dirt, Born in East LA, onions, garlic, Garlic and Other Alliums: The Lore and the Science, Eric Block, pressure cooking, steaming onions, Creole cooking, celery, sautee,Vodka Sauce, Bergamot & Non Alcoholic Cocktails (16:59)
Tags:
vodka sauce, what's the purpose?, residual alcohol?, alcohol flavors?, aroma compounds, lamb, grapefruit, Earl Gray Tea, Bergamot, changes response to dose on medication, New Zealand, Experimental Cuisine Collective, non alcoholic cocktails, carbonation, clarified juice, Virgin Mary's, Bloody Mary's,To comment on this episode click here. There are currently Comments
First Aired - 10/06/2009 06:30PM
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On this week's Why We Cook: Our most information-packed episode ever. Erica spans the globe to distill the most basic flavors of international cuisines, breaking each region or tradition into a "Flavor Trinity". An episode not to be missed!
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Holy Trinities of Flavor: Beef Red Wine and Bacon (12:20)
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Salumi Cured Meats, Conde Nast to shut down Gourmet Magazine, quality food writing, Diary Of A Foodie, Bon Appetit kept alive, Gourmet's dissapearence loss for food industry, quality food content still to be found in new media, building flavors using classic pairings, the Holy Trinities of flavor, learn how to cook using tried and true classic flavors, McCormick's flavor forecast for 2009: toasted sesame and root beer, artisanal root beer revolution, taragon and beets, peppercorn blend and sake, Chinese five spice with artisan cured pork, dill and avocado oil, rosemary and fruit preserves, Julie and Julia: the Story of Julia Child, Mastering the Art of French Cooking, red wine beef and bacon: amazing trio of flavors, use hearty strong red wine and cook slowly until tender and reduced add pearl onions and mushrooms and finish with uncooked raw brandy, alcohol helps release fragrance molecules that are only alcohol soluble, smoked paprika and agave,More Flavor Trinities (10:50)
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www.whywecook.com, find Why We Cook on Facebook, find lists of flavor pairings on tonight's show, fat can be butter pork fat creme etc, french fries originally from Belgium and made with horse fat, white wine: a staple of classic French sauces, beurre blanc: white wine shallots and butter, olive oil tomatoes and garlic, umami, deeply caramelized or charred beef, parmesan cheese, soy sauce, fish sauce, cured pork products also high in umami, Italian cooking all about minimalism, strip away to minimal key components of flavor, aged parmesan cheese filled with amino acids, lamb, lamb goes very well with garlic and herbs, lamb meat has a natural affinity for what the animal ate, lambs self-medicate with garlic, lambs forage on mints wild thyme and wild garlic, lambs know that garlic will kill bacteria from hay,Far Eastern Flavor Combos (7:50)
Tags:
Salumi Artisan Meats, Batali, www.salumicuredmeats.com, asian mirepoix: ginger scallions garlic, aromatic base, infuse big chunks to perfume your oil, building layered effects of flavor, soy sauce sesame oil and Chinese cooking wine or dry sherry, toasted not raw sesame oil, thicken with a little slurry, dry vermouth, light flavored dry beer, alcohol frees up flavor and fragrance molecules that aren't fat or water soluble, Japanese trinity: Japanese soy sauce Mirin Dashi, Japanese cooking as minimalist as it gets, sushi rice seasoned with a combo of rice vinegar salt and sugar, changes ph of rice, Thailand and Vietnam base their cuisine on fish sauce, sometimes cooks over spice to add flavor, pair fish sauce with lime juice and sugar for essence of Thai and Vietnamese flavors,To comment on this episode click here. There are currently Comments
