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First Aired - 03/19/2012 01:00PM
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This week on Let's Eat In host Cathy Erway talks tofu with James Beard finalist and author of Asian Tofu, Andrea Nguyen. Ever thought that making your own tofu was a daunting and mysterious recipe? Well don't fret because Cathy and Andrea help break down that myth so you can be making your own tofu by tonight-- all you need is water, soybeans, and a coagulant! Learn all about tofu's history and how it is traditionally eaten in the East as well as all of the amazing types and textures of tofu that you can find. By the end of this episode you'll find that there's a tofu for everyone! This episode is sponsored by Fairway Market.
"With soybeans you want to choose beans that are non-GMO and organic; the non-GMO and organic soybeans just taste better."
"People often think that tofu is a meat substitute but in Asia it is a food, it's a protein, it's just an ingredient that allows people to have lower meat diets. There just isn't enough animal protein in the East so soybeans make up for it."
--Andrea Nguyen on Let's Eat In
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Andre Nguyen, Tofu Master (19:50)
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tofu, Asian food, Asian Tofu, Andrea Nguyen, Vietnamese kitchen, DIY, cookbooks, tofu recipes, making tofu, soy milk, gypsum, nagari, soybean, Cayuga organics, traditional Asian recipies, Kimchi, bean curd, firm tofu, okra donuts, tofu texture, silken tofu, curds, whey, flavored tofu,Debunking Tofu (13:56)
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stinky tofu, Taiwan, bad tofu, date meal, replicating recipes, recipe testing, roast pork belly, ebook, debunking, Szechuan,To comment on this episode click here. There are currently Comments
First Aired - 01/23/2011 12:00PM
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This week on The Main Course, Patrick & Katy shift their attention to one of the most well respected and enjoyed value added products in the protein world - charcuterie. Tune in and learn more about what goes into making these delicious products and what it takes to sell them. Hear from Anya Fernald, Taylor Boetticher & the head of Bar Boloud's charcuterie program. Later on the show, Micheal Hurwitz of Greenmarket stops by for his monthly segment and Mark Dingle tells us about his FoodieLink program. This episode was sponsored by Hearst Ranch - the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com
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The Main Course Introduction: The Charcuterie Show (5:32)
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The Main Course, Patrick Martins, Katy Keiffer, Hearst Ranch, charcuterie themed show,Taylor Boetticher of The Fatted Calf (25:15)
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Taylor Boetticher, Western European style charcuterie, fresh sausage can be turned over quickly, prosciutto takes a year and a half to produce, specialty cuts, middle turns into porchetta, larger loin roasts, whole pig boned out and dressed up, middle meat, traditionally goes into grocery stores, cold smoking, smoking without heat, fresh pork infused with smoke, apple cider taste, pates, interchangeable term, terrines, most charcuterie is pork based, the fat lands itself better, buffalo chopper, all natural casings, fois de gras, HACCP plans, charcuterie in North California, smaller agencies are skeptical of small unconventional operations, farmers markets, www.fattedcalf.com,Charcuterie at Bar Boloud (24:44)
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Bar Boloud, the following interview is in French, difference between French and American charcuterie styles, curing sausage, pigs are much fatter in the US,Anya Fernald, Founder of Live Culture (16:21)
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Anya Fernad, charcuterie in the US vs Europe, demand is present in the US but driven by people who have been to Europe, interest in production has happened very recently, producing mid scale high quality products in an easy way, mid muscle cuts, purpose build facilities, connecting slaughter and production, lack of basic infrastructure, processing, is there enough consumer interst to drive, whole animal utilization, eat less meat and eat better meat, it's illegal to import most charcuterie in the US, prosciutto San Danielle doesn't use high quality pork, prosciutto di parma has no regulation as to where the pig is raised, buffalo mozzarella, Eat Real, www.eatrealfast.com,Michael Hurwitz of Greenmarket (17:29)
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Michael Hurwitz, Greenmarket, GrowNYC, the growing role of meat in the farmers market, Michael started in Feb 2007 with 12 livestock producers, there are now 40 new producers in the program, there are now 22 year round products, byproduct sales, goat sausage, duck bacon, value added products, carbon negative producers, sheeps milke cheese producers are also bringing in lamb, producers are wisening up, Americans are more open, Wilklow, Brooklyn Borough Hall, Grazing Angus, animal producers always have deals, food safety,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2010 12:00PM
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This week on Cooking Issues Dave calls in from Berlin to join Nastassia in-studio. Together they take your calls, take a look at the past week's emails, and discuss making and storing simple syrup, fashioning ice lenses (by hand) to start fires, why your brain needs salt, and cast-iron stick reduction. Finally Dave described some all-too-recent misadventures at the airport in Dusseldorf. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.
Photo: Dave's possible location for this week's episode of Cooking Issues
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Cooking Issues Introduction: LIVE FROM BERLIN! (14:58)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, email question, why are the two most important beverages in Germany - beer and apple juice - use so often in cocktails?, apple juice is usually diluted, dilute your drinks before hand, freeze apple juice into ice cubes, apple juice and whiskey, acid sugar balance, beer cocktails, old school hot beer cocktails, ale and brandy, flamed using a red hot poker, ignites the drink, burned flavors, caller question, sweet grass vodka, brown apple juice doesn't taste like fresh apples because of oxidation, Reeses peanut butter cups are oxidized, characteristic taste,Beer Mousse, Safety and Sous Vide, Cast Iron & Simple Syrup (15:50)
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beer mousse, gelatin will effect the beer, it will work, Sam Mason, WD-50, egg white meringue, caller question: velvety meat, sous vide cooking and searing, dealing with parasites, monkfish with worms, safety and sous vide, sushi grade fish has been frozen to kill parasites, salt cod, food sticking to cast iron, nothing it bulletproof non stick, Heavy Metal: the Science of Cast Iron Cooking, correct ratio for simple syrup, shelf life of syrup, there is no correct recipe, 1:1 simple syrup will mold over time if left at room temperature,Salt, Clear Ice & What Not to Bring to the Airport (15:49)
Tags:
protein in flours, Harold McGee, salt sensativitiy, salt is 100% necessary to your survival as a human being, there is no life for humans without sodium, salt appetite, Tuscan bread, older generations had much more salt than we did, preserved meats were more heavily salted years ago, we have refrigeration now, clear ice, you can warm it up enough that it can start a fire, crystal ice, difficult to make at home, don't bring a boxcutter or a chemistry set to the airport!,To comment on this episode click here. There are currently Comments
