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First Aired - 10/12/2010 06:30PM
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This week on Why We Cook, Erica has a special guest in the studio - Pastry Chef and Culinary Instructor Chad Pagano. Erica and Chad talk about all things related to baking, including sugar varieties, the shelf life of flour and how egg quality really DOES matter. This episode was sponsored by Egglands Best, in support of Susan G. Komen for the Cure.
Fresh Fruit Tart using Pastry Cream (recipe based on one from a class by chef Chad Pagano) via Pretty Tasty Cakes
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Why We Cook: Pastry Chef Pagano (12:39)
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Erica Wides, Why We Cook, Heritage Radio Network, Egglands Best, Chad Pagano, pastry chef, Institute of Culinary Eductation, Chad served oversees, he was in the US Army, Erica started out in pastry, she also went to art school, sculptural side of pastry, Erica loves using up scraps and leftovers, thrifty nature of cooking, baking, flour is perishable, sugar is also a flavor not just a sweetener, caramelization, ChefSmartyPants Radio Show,All About Baking & Pastries (10:20)
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pastry dough, Sucre, Sable, protein content, when we hydrate protein it becomes glutton, shortening, shortening glutton strans, eggs, backbone body and structure from the whites, richness and flavor from the yolks, all cooking is about is removing water from food, good quality eggs, you can taste the difference, also lends itself to better structure, airation, freshness is a huge factor with eggs, Kings of Pastry,To comment on this episode click here. There are currently Comments
First Aired - 03/11/2010 12:00PM
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This week on A Taste of the Past, Linda tells us all about the origins and uses of maple syrup.
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A Taste of the Past Introduction: Maple Syrup Time! (15:08)
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Linda Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, maple syrup, the ratio of sap to maple syrup is 4:1, sugar shacks, sugar maples, mapling outside, Vermont, New Hampshire, Canada produces 75% of the maple syrup that is known, agritourism business, maple candy, history of maple syrup, the only place that sugar maple exists is in North America, Native Americans, sapsicles, you can't let the water get warm or it will spoil, faint sweetness, maple sugar as an alternative to cane sugar, tapping trees, evaporation pans, sauce reduction, US Pure Food & Drug Act, glucose, Massachusetts, maple syrup museum, Maine, carbonated maple sap,Maple Syrup Recipes & Irish Cooking (12:35)
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plastic tubing, central vats, evaporators, poured over a cup of fresh snow or ice, it immediately hardens and turns into a sticky candy, amber color, later season, darker color, more concentrated flavor of maple, homemade syrup, baking syrup, standard pie crust with two eggs and a tablespoon of flour, add a half cup of heavy cream and a cup of maple syrup, bake it for about 25 to 30 minutes, served with creme fresh of lightly whipped cream, special winter treat, maple sugar, British flapjacks, oatmeal cookie, Irish soda bread, cookbooks, Doreena Allen, Irish Traditional Cooking, Doreena Allen's Forgotten Skills of Cooking: The Time Honored Ways Are The Best, foraging, making butter, keeping chickens, growing vegetables, sustainable farming, responsible eating, butter milk, the Julia Child of Ireland, Rachel Allen, Favorite Food At Home: Delicious Comfort Food From Ireland's Most Famous Chef,To comment on this episode click here. There are currently Comments
First Aired - 02/28/2011 03:30PM
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This week on Hot Grease, Nicole revisits the best moments of Hot Grease from this month and her interview with Kamal Grant of Sublime Doughnuts. Later on the show, tune in for A Hot Five not to be missed - the top 5 upcoming food events. This episode was sponsored by The Barterhouse.
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Hot Grease Introduction (11:10)
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Nicole Taylor, Hot Grease, Heritage Radio Network, The Barterhouse, good food movement, Hot Grease redux, The Hot Five, Valentine's Day Show, Sonora Weathers, My Life Runs on Food, honoring Black History Month with fried chicken, Homemade Brooklyn, incredible brunch, feels like you're in a dining room, very cozy, wait staff is friendly, local ingredients, organic eggs, Red Hook, IACP, International Association of Culinary Professionals, Sam Cass,Kamal Grant of Sublime Doughnuts (10:40)
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Kamal Grant, Sublime Doughnuts, the street thug of the pastry industry, all pastries are the same thing, flour water yeast butter and sugar, doughnuts get no respect, the history of the doughnut, they go back to 1830, document in American cookbooks, gained in popularity during World War I, Salvation Army cooked doughnuts overseas, Dunkin Donuts, designer doughnut takeover, The A Town Doughnut, Georgia Tech University, Octane Coffee, Cypress Street Pint & Plate, doughnut burger, http://sublimedoughnuts.com/, Hershey, http://www.octanecoffee.com/, www.cypressstreetpintandplate.com/,The Hot Five: Food Events (12:13)
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The Hot Five, top 5 be there or be square food events, 5. Just Food CSA Conference, Jacquie Berger, 4. Pratt Green Week - Sustainable Crash Course, niche food communities and social change, 3. Food & Wine Palm Desert 2011, 2. Georgia Organics Conference, Will Harris, White Oak Pastures, 1. Olive Oil Class at Murray's Cheese,To comment on this episode click here. There are currently Comments
