Snacky Tunes
LIVE 2 - 3pm EST
First Aired - 09/27/2011 12:00PM
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This week on Cooking Issues Dave and Nastassia are gearing up for the launch of the Museum of Food and Drink and things get a little raunchy. Between riffing on Jerry Lee Lewis and Nastassia Dave takes call and emails on topics from vegetable stock for soups and bacon-infused spirits to revisiting the subjects of confit and vacuum sealing. If you want to learn about the safety of plastic wrap products, how to make cheese melt perfectly, or get you're own free sample of Meat Glue tune into Cooking Issues ! This episode is sponsored by The Modernist Pantry.
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Museum of Food and Drink (14:27)
Tags:
Cooking Issues, Dave Arnold, Nastassia Lopez, Museum of Food and Drink, Roberta's, Modernist Pantry, Meat Glue, Wylie Dufresne, Cave man food, fad diets, molecular mixology, cointreau, shiny tiny balls, Nathan Myhrvold, corn butter, bench top centrifuge, choosing your RPM,Soup stock, Confit, and Vacuum Sealing (17:57)
Tags:
confit, plasticizers, polyethylene, MTV, rapid inducing, making tincture, vegetable broth, chicken broth, stop being so provincial, bullion cubes, changing the oil on a vacuum sealer, vacuum oil, McMaster, steaming a duck, cooking in fat, low temperature cooking, plastic wraps, ethyl vinyl acetate, cooking in pressure cooker,Cheese Melting, Meat Cooling (18:11)
Tags:
ISI infusions, rancidity, PDT, Benton's bacon bourbon fat-washed drink, bacon vodka, cocoa butter, safe against oxidation, sauerkraut, lactic acid, slow roasting, rapidly cooling meat, Bruno Goussalt, mornais sauce, bechamel, Swiss people, cheese sauce, Velveeta, melting cheese, melting salts, Gelf, food under the microscope, Cocktail Kingdom, Rancid fat wash,To comment on this episode click here. There are currently Comments
First Aired - 10/20/2009 06:30PM
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On this week's Why We Cook, Erica travels through time to reveal the origins of preserved dishes like duck confit, suggesting preparation methods and unexpected pairings (hint: couple birds with the same veggies they eat).
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Duck Confit: The Origins (7:20)
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Baltimore, duck confit, duck salad, lamb burger, braised shortribs, foie gras, traditional French cuisine, long-distance refrigeration relatively new in history of food, everyone used to be a locavore by necessity, cultures used to be forced to learn skills such as curing and preserving,Preserved and Cured Foods (10:35)
Tags:
find Why We Cook on Facebook, www.whywecook.com, duck confit, duck liver, when birds were killed breast meat was consumed first, confit is made from parts that move a lot and have more connective tissue, legs and wings rubbed down with salt to pull out moisture, slowly cooked in a bath of their own fat, duck and goose fat high smoke point, great cooking fat, good preservative, birds often cured over course of two years, controlled process of spoilage, confit can be stored over two years and still be eaten, Southwestern French cuisine largely bean-based, don't be squeemish about confit!, people figured out how to make delicious food purely out of necessity, charcutterie, salumi, jams, preserves, drought, crop failure, after cooking food was often buried,Creative Confit Pairings (10:15)
Tags:
confit can be made with rabbit and chicken legs not only duck, fat absorbed while cooking gets rendered, don't get rid of fat amazing flavor, duck fat french fries, winter veggies are good to cook in duck fat, first frost makes fall veggies come alive, how to pair duck fat with veggies, animals taste best with what they eat, ducks like to eat turnips, brussel sprouts tossed with duck fat and roasted, kohlrabi,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)
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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
