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First Aired - 09/29/2009 06:30PM
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On today's Why We Cook: a bean primer. Erica gives a brief history of beans, offers some preparation techniques, and reveals the secrets behind a first-class black bean soup.
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Beans! (8:05)
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Institute of Culinary Education, Why We Cook on Facebook, www.whywecook.com, the quiet little beans, nutritional powerhouses, downtown farmers' market Albuquerque, fall greens, Ithaca black beans in Union Square Farmers' Market, freshly dried beans, mesquite honey, salt cedar honeys, Marble Brewery, beans are quiet sleeper foods, soak them and bring them back to life,Beans: A History (12:27)
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beans have been cultivated in the Americas for thousands of years, evidence of cultivation in Asia as far back as 7BC, in non-meat producing areas daily protein intake comes from beans lentils peanuts and other legumes, beans very easy to cultivate and preserve, complete proteins, beans plus grain equals complete protein, over 4000 identified cultivars of beans in US, three sisters method of cultivation, beans absorb nitrogen from air and deposit in the soil, cover cropping, replenishing nitrogen in soil, Erica's distaste for raw food philosophy, some kinds of raw beans esp. kidney beans contain a harmful toxin that must be destroyed by cooking, boil beans for ten minutes, oligosaccharides,Cooking Beans the Right Way (9:53)
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rinsing and soaking and changing water gets rid of oligosaccharides in beans, bring beans to a boil and then lower heat to a lazy bubble, black beans and lentils don't need soaking, put in fridge to soak overnight, start with new water after soaking, toss lentils with olive oil chopped up tomato, lentils on New Years Eve bring prosperity and good luck in many cultures, avoid cooking beans with salt sugar or anything acidic, too much salt makes beans mealy, Savoy, Peter Hoffman, always taste more than three or four beans to make sure they're all done, beans are filled with soluble fiber, when you're cooking don't let your food control you, black bean soup: simmer your beans add bay leaf render out some bacon add in chopped onions garlic celery let caramelize add tomato paste add dried spices, add cooked beans when done, black bean soup gets better as it sits in fridge,To comment on this episode click here. There are currently Comments
First Aired - 02/06/2013 03:00PM
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We've heard of single-source coffee and chocolate, but single-source ice cream? That's the topic this week on Straight From the Source. Guest Marc Boatwright is the founder of Choctal, the makers of the first single-origin chocolate ice cream line in the US. They extended to create a complementary line of single-origin vanillas. Tune in and learn more and hear about his project called Oxygen Farming Foundation. This program was sponsored by S. Wallace Edwards & Sons
"Vanilla is just like wine and cacao, depending on where it's grown, soil conditions, extraction, etc... it all makes a difference." [6:00]
--Marc Boatwright of Choctal & Oxygen Farming Foundation on Straight From the Source
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Single-Origin Chocolate Ice Cream (20:16)
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single origin ice cream, ice cream, cacao beans, vanilla beans, The Vanilla Queen, ingredients, origins, Costa Rica, Haiti, vanilla vines, hand pollination,Oxygen Farming Foundation (14:02)
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reforesting, planting, Oxygen Farming Foundation, rain forests, shade grown cocoa, oxygen,To comment on this episode click here. There are currently Comments
First Aired - 09/27/2012 06:00PM
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On this installment of U Look Hungry, Helen Hollyman is joined by Mark Andrew Gravel, founder of the Good Farm collective and author of the upcoming book, Kill the Recipe. Hear why Mark smuggles pounds of heirloom cowpeas from Charleston, South Carolina every few weeks. Learn more about Good Farm, as well as Mark's start in the agrarian world with The Greenhorns. Though Mark is not a vegetarian, hear why he believes everyone needs a little less meat, and a few more beans! Mark also talks about his design background, and his love of street art. What country has the best bean recipes? Tune into this week's episode of U Look Hungry to find out! This program has been brought to you by Tekserve.
"The way we eat and our food system is out of balance. People should be cooking more at home. Beans might not seem like an obvious food to make, but once you've got a pot of beans, you can make a lot of quick meals."
-- Mark Andrew Gravel on U Look Hungry
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Suitcase Full of Beans (16:10)
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Mark Andrew Gravel, Kill the Recipe, designer, food system, art and agriculture, agrarian avant-garde, beans, storytelling, The Greenhorns, young farmers, Brooklyn Grange, Eagle Street Rooftop Farm, home cooking, Maryland, farm stand, fresh, Maryland blue crabs, Good Farm, kids in the kitchen, culinary school, seafood, Food Studies, NYU, graphic design, San Francisco, Charleston, Martha Lou's, lima beans, the South, heirloom cowpeas, field peas, fava beans, black beans, broth,Heirloom Bean Bank (16:35)
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killtherecipe.com, illustration, Lucy Engelman, simmer, bean dish, beans as culture, industrial food, meat production, garlic, salt, soaking beans, shallot, condiment, choose your own adventure, canned beans, olive oil, chile de arbol, soup, stew, casserole, inspiration, the coast, street art, boogie board, rice and beans, fried eggs, gallo pinto, Rancho Gordo, bean-in, legume,To comment on this episode click here. There are currently Comments
