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First Aired - 04/16/2012 03:30PM
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On this episode of Hot Grease, Nicole Taylor is talking all about lard. When you were growing up, do you remember your family collecting bacon fat drippings in a jar? Nicole talks with Hank Will of Grit Magazine about the advantages of eating food that is cooked in lard. Also, Alana Chernila of The Homemade Pantry chats with Nicole about making foods at home, including tortillas and yogurt. Hear about the benefits of keeping your freezer organized! This program has been brought to you by Edwards.
"Leaf lard is a very dense, very pure deposit of fat that typically accumulates in the kidney area...when you render it, it comes out very pure and without flavor." --Hank Will on Hot Grease
"In terms of cost, there are a lot of foods that save so much money [when you make them at home] because when we're buying food at the store, we're paying for packaging, we're paying for transport." --Alana Chernila on Hot Grease
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Parm NYC and Food Headlines (4:02)
Tags:
lard, homemade pantry, hipsters, Parm NYC, The Grill, Athens, Townies, Food Headlines,Hank Will of Grit Magazine (7:02)
Tags:
Grit Magazine, lard, Hank Will, shortening, processing, fat, leaf fat, render, high temperature, bleaches, deodorizers, partially hydrogenated, healthy fat, trans fat, grease, bacon fat, pie crusts, fried chicken, carbohydrates,Leaf Lard and Rendering (5:28)
Tags:
kidney, melting point, leaf lard, premium fat, cheese cloth, cracklins, expensive, artisan, rendering, doughnut, Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient,Alana Chernila and The Homemade Pantry (11:37)
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The Homemade Pantry, air popper, tortilla press, dehydrator, buy vs. make, yogurt maker, toddlers, yogurt, tortillas, crock pot, freezer, chest freezer, fruits and vegetables, Ziploc, cereal, DIY, crackers, bread making, marshmallows, fruit roll ups, recipes,To comment on this episode click here. There are currently Comments
First Aired - 12/20/2011 12:00PM
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Dave's bike broke down, so this week's holiday episode of Cooking Issues is hosted remotely by phone. Hear Dave answer questions and so concerns about granita, thermometers, pressures cookers, fast cook method eggs, and flying with food. Hear some tips for getting through customs with food and find out why butternut squash is problematic for some people. This episode was sponsored by Modernist Pantry.
"I've never owned a thermometer that made me super happy."
"If you're going to do hydro colloid work you'll want a scale that goes to a tenth of a gram."
"Spouts, as we all know, taste like poison."
--Dave Arnold on Cooking Issues
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Cooking Issues: Dave's Flat Tire (18:36)
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granita, sorbet, thermometers, DAQ, iSi, hydrocolloids, Dave Arnold, Cooking Issues, blood orange, Harold McGee, slow freezing, ice cream machine, Data Acquisition, pressure cookers, digital scales, fast cook method for eggs, egg whites, circulator,To comment on this episode click here. There are currently Comments
First Aired - 11/22/2011 12:00PM
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This week Dave gets his holiday travel frustrations out with some Nirvana and bagpipes while answering your questions about how to keep your coffee fresh (read: don't put it in the freezer!) and the rating system for pungency (think pyruvate scale). Learn why beef tenderloin is oft considered the cosmo of the meat world but excellent for beef wellington, how to make your own DIY emulsifiers, as well as the art of plating and presenting dishes in your own home. This episode is sponsored by The Modernist Pantry.
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Keep That Coffee Fresh (19:18)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Thanksgiving, Port Authority, Nils Norn, filet of beef, tenderloin, cooking beef, beef wellington, pate, sauteed mushrooms, lime juice, enzymes, pyruvate, spectrometer, pungency, measure of pungency, pyruvate scale, coffee, stale, coffee grounds, storing coffee in the fridge, nitrogen purge, keeping coffee fresh,The Art Of Plating (14:12)
Tags:
Nirvana, wedding, Modernist Pantry, meat glue, Larry Sorrell, Heritage Meat Shop, Essex Street Market, red wine braised beef, braising, glaze, concord grape juice, tannins, proteins, egg white proteins, gelatin, presenting food, plating, plating at home, plating technique,DIY Emulsifiers (13:24)
Tags:
bagpipes, funerals, Scotland, Macy's Thanksgiving Day Parade, duck fat, sous vide, salt or not to salt, cryo-sear, Modernist Cuisine, duck breast, low temperature, salting duck, Blue Hill Stone, biscuits, Christina Tosi, Momofuku Milk Bar, emulsifier, peanut butter, peanut oil, making your own peanut butter, Jiff, Skippy,To comment on this episode click here. There are currently Comments
