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First Aired - 06/18/2013 06:30PM
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Following up last week's show, Erica takes on the foodiness-ification of one of her favorite beverages- tea! Tune into this episode to hear how companies like Arizona have bastardized the drink so it no longer resembles the flavor of tea! Hear how varieties of tea like oolong and earl gray are related, and why tea flavors vary. Arizona Iced Tea and Snapple are not healthier than soda! If Dunkin Donuts sells it, it can't be healthy. Make your own tea; listen to Let's Get Real! This program has been brought to you by Cain Vineyard & Winery. Today's break music has been provided by SNOWMINE.
"Tea is actually really good for you! It's filled with lots of antioxidants... but not when it has twenty five grams of sugar and not any actual tea in it." [11:45]
-- Erica Wides on Let's Get Real
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Arizona Isn't Tea (18:27)
Tags:
tea, beverage, food, palate, caffeine, Dostoevsky, instant coffee, Russia, food science, lemon, milk, coagulation, conveyor belt sushi restaurant, green tea, foodiness, Snapple, reusing tea bags, unsweetened, juice, energy drinks, Kool Aid, ooling, terroir, bergamot, smoked teas,Toxic Sludge (10:28)
Tags:
Arizona tea bags, BP Oil Spill, marine life, toxic sludge, pollution, Gulf of Mexico, sports drinks, hypocrisy, flavoring, vodka, creamsicles, Taylor Swift, cicadas, sun tea,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)
Tags:
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
