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First Aired - 09/08/2011 11:00AM
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This week on Growing Good Alessandra is joined by her home-team of mommies: Melissa McCallister, Sarah Trogdon, and Amy Woodruff. They talk about their home-made products from natural beauty products for babies to Goldies Soaps to all natural sunblock. Learn about the natural deodorizing properties of witch hazel and uses of borax and more. This episode is sponsored by the The NOFA-NY Locavore Challenge.
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Au Natural (17:30)
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Growing Good, Alessandra Maria Iavarone, NY Locavore Challenge, Melissa McCallister, Sarah Trogdon, Goldies, non toxic bug spray, Roberta's, natural beauty products for babies, soap alchemy, safe for babies, all natural sunblock, Frost Street, Bedford Cheese Shop, Marlow and Sons, Park Delicatessen, Veggie Island, Mary Meyers, clay bath, witch hazel, borax, Nia, waterbirth,To comment on this episode click here. There are currently Comments
First Aired - 11/02/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia return to US soil to tackle more listener queries from the phone and the computer. Learn some surprising secrets to getting velvety, home-ground meat without bone chips. Learn why consumer-level vaccum sealers often can remove more moisture than the professional-quality variety. Learn about the "Narun Barun" pear, which smells and looks like quince. Finally learn why vegetarian marshmallows represent the "holy grail" to some food enthusiasts, and how these marshmallows might one day materialize. This episode was sponsored by 360 Cookware.
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Cooking Issues Introduction: Food Savers, Circulator Offsets, Agar & Marshmallows (16:30)
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Cooking Issues, Dave Arnold, Heritage Radio Network, Nastassia Lopez, vacuum packing, sous vide cooking, Thomas Keller, food savers, home units, they manage to remove moisture, chamber machines are much more useful, always put the offset back to zero on a circulator, Harold McGee lecture series, it sucks to be lactose intolerant, rotary evaporator, parsnips, starch, using agar and marshmallows, CP Kelco,Fresh Tofu & Home Grinded Meats (13:15)
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fresh tofu, heating ground soy beans, created a mess, The Book of Tofu, recipe for hommade tofu, negari, calcium chloride, magnesium chloride, if you have to eat store bought tofu try frying it, making tofu is much more amazing, next question, grinding your own meat, small bone chips, how can you avoid this?, make sure the cutters stay sharp, if the meat is frozen a little bit it will grind better, trim your meat properly, sanitize your meat grinder,Pectinex Ultra SPL, Live Rotary Evaporator, Narun Barun & Dragon Beards Candy (14:50)
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blood oranges, no leaking, pectin, clarifying fruit juice, Pectinex Ultra SPL, Don Lee, Gin Sak Sak, rotary evaporator live, ISI infusions, Brodale, pears, the miracle pear, narun barun, nimrod, Dragons Beard Candy, hand pulled cotton candy, cook a mixture of sugar and corn syrup with some vinegar, S. Wallace Edwards & Sons, buy more American country ham, don't cook it!,To comment on this episode click here. There are currently Comments
First Aired - 09/07/2010 12:00PM
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This week on Cooking Issues Dave and Nastassia take a caller's query on making chocolate at home, and delve into the world of "chocolate alchemy" with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse.
Photo: Chocolate melanger
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Cooking Issues Introduction: All About Chocolate (17:18)
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Cooking Issues, Dave Arnold, The Barterhouse, Bouza, Tannat, health benefits of red wine, Heritage Radio Network, Nastassia Lopez, cardiovascular benefits to drinking alcohol, low sugar meringues, high intensity sweetener mixed with a bulking agent, what's a good recipe for kale?, farmers market, Dave doesn't like it raw, it's good when overcooked, kale with pine nuts and raisins, advice for making chocolate at home?, www.chocolatealchemy.com, cocoa butter, chocolate melanger, grind until the particle size is right, grind with the lid off for a little while, small batch chocolates, Mast Brothers chocolate, selecting beans, the final product of chocolate is very finicky, it's well worth investigation and study,Limoncello & Meat Velveting Techniques (14:17)
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email questions, limoncello, lemon peel or zest in alcohol, if you add sugar when its hot it will get cloudy, the reason liquor turns cloudy is that there are soluble oils in alcohol but when diluted those oils are no longer soluble, sugar syrup, General Tso's chicken, velveting technique for cooking meat, velveting is a procedure where you marinate small chunks of meat in egg white and corn starch, produces a tender result, egg white coating, alkaline, bicarbonate solutions, tenderazation, alkaline browns faster, baking soda and ground meat, browns faster, this subject hasn't been adequately studied,Frozen Slushies, More On Drink Dilution & Cocktail Carbonation (19:06)
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there will be no live show next week!, Dave will be teaching sous vide cooking, email question:, making frozen slushies with a soda siphon, mohitos, super freezing, shaken drinks are more diluted than you think, shaken and stirred drinks are different, stirred drinks are less diluted than shaken drinks, shaken drinks are airated more, dilute your drink first then put it in the shaker, Audrey Saunders, mixology, liquor, alcohol, mixed drinks, cocktails, caller question about carbonating cocktails, air is the enemy of carbonation, Dave likes to carbonate gin drinks, you should fine tune the amount of Co2 put into a drink, one tank of Co2 will do 200-400 gallons of drink, Co2 is more soluable in alcohol than water, you need to add more Co2 than you should in water,To comment on this episode click here. There are currently Comments
