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First Aired - 11/21/2011 01:00PM
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This week on Let's Eat In, Martha Bayne stops by to tell the story of Soup & Bread. Find out about the social role of soup and learn about the incredible recipes intended for home chefs in their cookbook, "Soup & Bread The Cookbook: Building Community One Pot at a Time". Hear what Martha's ideal date menu would be and hear why butternut squash soup is a personal favorite of hers. This episode was sponsored by Whole Foods Market .
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Let's Eat In: Soup & Bread (12:09)
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Cathy Erway, Heritage Radio Network, Whole Foods Market, Let's Eat In, Chicago, Martha Bayne, Soup & Bread, Soup & Bread The Cookbook: Building Community One Pot at a Time, cookbooks, recipes for home cooks, butternut squash soup, Gabe McMackin,Book Tour & Date Meals (9:30)
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steak, vegetarians, donations, charities, date menu, date meal, french onion soup, onion stock, food banks, www.SoupAndBread.net,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
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Bread scientist, oven builder, and Slow Food advocate Dick Bessey on how to bake the perfect loaf, featuring music by My Sister in 1994 (Travis Stewart, Ben Engel, Tom Barr, Donald Ducote).
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Bread 101: An Introduction (14:19)
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Roberta's bread project, oven, Dick Bessey, step-by-step, bread how-to, origins, Ben Engeld, ingredients, buy best ingredients you can afford, flour, salt, water, no commercial yeast, sourdough culture, King Arthur Flour, unbleached, bleaching removes flavor, whole grain flour, health properties,Ingredients (32:14)
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King Arthur Flour, general purpose flour, $5/5lbs. bread, no additive salt, plain kosher salt, tap water, bready vs. yeasty flavor, steps, straight dough, mix flour and water, mix instant yeast, add salt, let rise, punch down, hand mix, folding dough, pull it all together, dig and fold repeatedly, dough becomes elastic, dump out of bowl, flour countertop, serves 2 loaf measurements, weigh your ingredients, baker's math, 60% hydration loaves, wetter doughs harder to handle, yeast, when to add, 100% flour 65% water, 100 grams flour 65 grams water 2 grams salt 10 grams dried yeast, cover cup with plastic wrap for thirty minutes, mix in salt and yeast or sourdough starter, shaping process, baguettes, slashes, blowouts,Tools (18:56)
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tools, minimal tools, gram scale, pizza stone, ceramic, preheat oven, heat transfer, stone conducts heat into loaf, 1/4 to 3/8'' thick, HearthKit, preheat oven at 500 degrees with stone in it for one hour, quarry tile, pull heat back down to 450 degrees when you put dough on stone, peel, wood paddle, parchment paper, instant read thermometer, take internal temperature before removing loaf from oven, done when center is 200 degrees, let it darken before taking temp, remove and let sit until room temperature, ACME Bread Berkeley,To comment on this episode click here. There are currently Comments
First Aired - 11/13/2012 12:00PM
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On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez are joined in the studio by Piper Kristensen of Booker and Dax. Tune into this episode to Dave answer some questions about the oven spring when making bread at home, and different factors that determine quality of bread. Learn how spices and brine enter and flavor meat. Dave also talks about dairy coagulation, and how to prepare cod milt! Low temperature cooking, hydrogenating, and fermenting - Dave and the crew are tackling it all on this week's Cooking Issues! This program has been brought to you by The International Culinary Center.
"There's no real 'rule-of-thumb' on brining the same way there would be with curing where everything has been written down by the USDA and the various curing authorities." [14:20]
"The protein structure in a good bread dough is going to hold the gas bubble integrity up to a point of about 60 degrees Celsius, where a crappy bread dough is going to hold the structure up to a point of about 50 degrees Celsius. The key difference there is that it's about the same temperature that the starch gelatinization is taking place." [30:20]
-- Dave Arnold on Cooking Issues
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Piper from Booker and Dax! (17:05)
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Booker and Dax, baking, bread, oven spring, hydration, crumb structure, flour, gluten network, steam injection, loaf, crust, rapid heat, slashing pattern, Bread Science: The Chemistry and Craft of Breadmaking, low temperature cooking, immersion circulator, dough, temperature gradient, baths, evaporating, Tristan Willey, brine, barbecue, Harold McGee, dry rub, molecules, spices,Protein Protection (11:42)
Tags:
coagulation of dairy, cod sperm, cod milt, roe, high acid, protein protection, Piper, high acid dairy systems, gluten-free, viscosity, yield point, maple syrup, ketchup, tempura, liquid fat, algae, seaweed, polymerization, hydrogenating, soap,Beer and Processed Cheese (17:24)
Tags:
vacuum chamber, dough, breadmaking, starch, protein, xanthan gum, beer, grains, hops, wort, malted barley, germinate, enzymes, sugar, potatoes, sweet potatoes, amylase, rice based fermentation, malt, whipping, cream, foam, egg whites, Versawhip, wd 50, cooking with beer, cocktail preparation, processed cheese, soy lecithin, liquid lecithin, off-flavor, Processed Cheese and Analogues, Modernist Cuisine, Dave's home seltzer system, carbonation,To comment on this episode click here. There are currently Comments
