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First Aired - 12/15/2009 06:30PM
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On this week's Why We Cook, Erica breaks down the basics of braising: from choosing a worthy if obscure cut, to creating a master stock, to letting the flavors develop after cooking.
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All Praise the Braise (9:38)
Tags:
cold weather food, hearty foods, hearty winter foods, nothing delicate in the markets, winter veggies like the stew and the braise, most perfect cold-weather cooking method is braising, braising is culinary alchemy, braising is about finding the gnarly grizzly rejected outcast cut of meat and turning it into a beauty, certain cuts don't respond to the quickie style of cooking, braising is about the time/texture continuum, there is a near-exact science to braising, braising can make magic out of garbage, braising vs. stewing, stewing involves smaller pieces of protein with some simmering action,Turning a Tough Cut Soft (11:26)
Tags:
braising works well to tenderize tough meats, tough cuts come from parts of animals that get a lot of use and exercise, loins and saddles never good for braising, cuts with high colagen content are good for braising because liquid dissolves collagen into gelatin, mouth feel: thick gelatinous viscous quality that distinguishes a good braise, lamb great for braising, lamb shank, lamb neck, confit a similar process as braising, short ribs, beef cheeks, collagen from meat goes into stock but use high gelatin stock, demi-glace: boiled-down stock, mirepoix: combination of aromatic vegetables, acid dissolves collagen, acid usually comes with an alcoholic liquid like wine or beer,Braising: Embracing the Edgier Cuts (9:04)
Tags:
braising turns something inedible into something savory and delicious, nappe: coat the back of the spoon, never use low-quality stock, coq au vin, don't jsut throw flour in your sauce to thicken, if sauce is too thin add a little slurry, must be brought to a boil to activate starch, you can also braise in a slow cooker but remember to brown before hand, braised foods start to taste even better as they sit in the fridge,To comment on this episode click here. There are currently Comments
First Aired - 01/24/2013 01:30PM
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Duck is the topic on this week's GrowNYC Market Update. Tune in to hear Erin Fairbanks chat with Liz Carollo about the different duck producers at the GrowNYC Greenmarkets! Learn some tasty uses for duck fat, and hear some awesome duck preparation tips.
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Duck at the GrowNYC Greenmarkets (8:29)
Tags:
locally produced goods, Union Square, pretzels, duck, duck hunting, mallard, rilletes, duck ragu, game, chicken, fish, duck fat, confit, Hudson Valley Duck Farm, Greenmarket, Liz Carollo, GrowNYC Market Update, hybrid breeds, duck livers, onions, winter, entree, dinner party, braising greens, tumblr, chef,To comment on this episode click here. There are currently Comments
First Aired - 06/09/2011 12:00PM
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This week on A Taste of the Past, Linda sits down with cookware historian/collector Joel Schiff and author/poet Stacey Harwood to talk about the history of cast iron cookware. Joel traces the material's early beginnings in ancient China to its resurgence in popularity today. Then Stacey shares some of her favorite recipes to cook in cast iron molds. This episode was sponsored by Fairway Market .
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A Taste of the Past: Cast Iron Cookware (21:51)
Tags:
Heritage Radio Network, A Taste of the Past, Linda Pelaccio, food talk radio, Fairway Market, Joel Schiff, Museum of Hearth and Kitchen, heirloom cookware, cast iron cookware, cast iron, white cast iron, pig iron, cookware collecting, cast iron collectors, Stacey Harwood, Wagner and Griswold Society, American Coffee Mill Enthusiast, ancient Chinese cookware, dutch oven, W.C. Davis, clear toy molds,To comment on this episode click here. There are currently Comments
