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First Aired - 02/28/2012 12:00PM
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The lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry
"The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!"
--Dave Arnold on Cooking Issues
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Cooking Issues: From Moscow to Australia (44:53)
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meat glue, ammonia, fish, protein bonding, wood grain effect, truffles, truffle infusion, truffle butter, vacuum infusions, sous vide, modified deep fryers, home made cooking equipment, immersion coffee heaters, DIY projects, gas burners, espresso, woks, tandoori, Pacojet, Vitaprep, leg of lamb, buttermilk, yogurt, chicken tikka, water bath, slaughter stress, tenderized, pickling, salt solutions, kimchi, lactic acid bacteria, sauerkraut, cultures, back slop, horse butt, tablet press, Crisco, lard, vegetable shortening, peptic enzymes, fruit juice, rotovap, dry ice, leaking,To comment on this episode click here. There are currently Comments
First Aired - 01/22/2012 01:00PM
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You've heard about it, you've seen it, but what IS "pink slime"? This week on Straight, No Chaser, Katy Keiffer is joined by meat industry expert and president of The Meat Industry Hall of fame Chuck Jolley. Chuck explains what makes price points so sensitive with ground beef and how the industry has adapted with products such as the aforementioned "pink slime". With the slime now being tossed aside in the industry, what's next? Will things get better or worse? Find out all about some of the truths and misconceptions behind big meat from a true insider. This program was sponsored by Cain Vineyard & Winery.
"A lot of people in the industry object to the pink slime moniker. It's not slimy, it's meat."
"When meat is deboned, there's always a little trim left over and there was never a good use for that trim. Eldon Roth decided that if we could make this perfectly clean and sanitary, it would be perfect for ground meat."
"Jamie Oliver is the single biggest culprit in [the misrepresentation of the meat industry]. He spoke in almost complete ignorance of the process and the product. There was no scientific basis."
"Most people buy ground meat based on cost. The industry has known for years that ground beef is the most price sensitive product."
"The vast majority of antibiotics used in feedlots are not the same products as are used on humans. At this point my gut reaction is that the industry may be using too many antibiotics but not nearly as much as some say."
--Meat industry expert Chuck Jolley on Straight, No Chaser
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Straight, No Chaser: Pink Slime with Chuck Jolley (11:57)
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Katy Keiffer, Heritage Radio Network, Straight No Chaser, Chuck Jolley, Jolley & Associates, Meat Industry Hall of Fame, pink slime, cattle trim, Beef Products Incorporated, carcass trimmings, surface coated meat, ammonium hydroxide, controlling cost of ground beef, Beef Product International, Eldon Roth, cost control,To comment on this episode click here. There are currently Comments
First Aired - 03/09/2010 06:30PM
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On a confessional episode of Why We Cook, Erica dishes on her least favorite foods; foods that chefs are supposed to love!
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Why We Cook Introduction: Abalone (12:52)
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Erica Wides, Why We Cook, Heritage Radio Network, Fairway Market, blood oranges, Erica doesn't like orange juice and green bell peppers, chefs are supposed to like certain foods, foods that induce cringing and fear in more amateur consumers, look up Jonestown and Kool Aid, art school films, there's a huge genetic component to taste, weird textures, jellyfish, sushi, abalone, SoHo fish market, www.pinknsour.com, sashimi, Korea, shellfish, abalone had an audible crunch, crisp texture,Foods Chefs Are Supposed to Love: Uni (12:08)
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Fairway Market, join the Why We Cook page on facebook!, Erica doesn't like uni, sea urchin, good taste weird texture, sea urchin are gonads, ovaries, $450 a kilo, butter substitute, fish n chips, cake, haggis, Erica didn't like beer until she was 30, nato, soy beans and salt, fermented, extreme ammonia smell, smelly cheese, pungent cheese, stringy sticky texture, the more you mix it the stringier it gets, snot like, raw egg, nato is extremely nutritious, miso, tofu, sauerkraut, marmite, shiso, beef steak plant, soapy metallic flavor, Korean BBQ, wild sesame,Sweetbreads, Brains & Organ Meats (5:40)
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leave a comment on the page, Asian food, France, Italy, Spain, spices, salami, kidneys, sweetbreads, brains, creamy, sweet, delicate, Roberta's, organ meats, pigs feet, now there is a revived interest in all things scrappy and odd, Erica doesn't like whole single organs, liver, foie gras, heirloom breeds, well raised animals,To comment on this episode click here. There are currently Comments
