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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)
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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)
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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)
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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 - 05/26/2009 06:30PM
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In her premiere episode, Erica takes us back to the first family meals, offers a brief how-to on cooking various meat cuts, and interviews the Executive Editor of Art Culinaire magazine.
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Program Intro (5:10)
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Institute of Culinary Education, making a living in the food industry, why do we cook?,Cooking 101: A History (9:02)
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discovery and harnessing of fire, birth of cooking, fire improves taste and makes food edible, grain vs. grass fed meat, our bodies have evolved along with changes in our diets, cooking our food put us at the top of the food chain, raw diet contributing to brain shrinkage and devolution, Catching Fire: How Cooking Made Us Human, cooking as an evolutionary catalyst, cooking civilized us, first sense of community,Wet Heat vs. Dry Heat Cooking (10:45)
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wet cooking uses liquid as a conduit to get heat into food, tougher parts of animal contain most collagen, collagen only dissolves in liquid, dissolves into gelatin, mouthfeel, more tender proteins like steaks respond to high dry heat methods, well-marbled meats, proteins firm up as they cook, if unsure talk to your butcher, how much exercise did a given part of the animal get, what do you want to cook?, wet heat low temp and slow, dry heat high temp and fast,Jody Eddy, Executive Editor, Art Culinaire (11:48)
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The Fat Duck, molecular gastronomy, two years to develop a menu item, Eddybles, Art Culinaire Magazine, high-prestige food magazine, Jody suffered an injury and transitioned from the kitchen to the keyboard, Icelandic culinary scene, strong slow food movement, puffin a delicacy in Iceland,To comment on this episode click here. There are currently Comments
First Aired - 01/22/2013 12:00PM
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Want to learn some different ways to prepare offal? On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center.
"If you're using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas... sous vide tends to intensify aromas." [21:00]
"Without a rotor, your centrifuge might as well be a huge doorstop!" [51:00]
-- Dave Arnold on Cooking Issues
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Cooking Organ Meats (25:24)
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headbanging, Harold McGee, Prince, guns, Momofuku Holiday Party, Kickstarter, pizza party, Twinkies, Todd Wilbur, KFC, ketchup, Hunt's, Heinz, sponge cake, Indian cookbooks, spinach, firmness, The Man Who Mistook His Wife for a Hat, mashed potato, calcium, Modernist Pantry, haggis, scotch, organ meat, scrapple, stock, grain, oatmeal, pudding case, gelatin, skin, collagen, variety tissues, sous vide, tender, mushy, steak, tenderize, eye of round,Smelly Fish (20:36)
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Dorothy Cann Hamilton, Popular Science, surströmming, vomit, bass, Phil Collins, cast iron, stainless steel, sheath, dashi, seaweed, kelp, duck, oil soluble, duck fat, kombu, Top Chef, amino acids, Serious Eats, brine, chicken stock, protein, hydro-colloids, polymer, carbon residue, soot, stone bowls, Korean food, barrel-aged,Barrel-Aging (13:27)
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Jacques Pepin, autobiography, interview, force carbonation, homebrew, wood, chips, mellow, Becker Squeeze Valve, Mark Powers, rotor, Pacoject, mousse, farces, pressure cookers, Kuhn Rikon,To comment on this episode click here. There are currently Comments
