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First Aired - 05/31/2010 12:00PM
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This week is all about salt on The Naturalist.
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The Naturalist Introduction: Salt! (15:00)
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rocks that we eat, salt, calcium carbonate, limestone, salt is a mineral, made up of sodium and chloride, essential for animal life, harmful to animals and plants in excess, we need just the right amount of salt to live, salt lick, salt has been used to preserve food for a very long time, very ancient salt works have been discovered in Romania, salt was offered at funeral offerings, mummification, salted birds, salted fish, salt roads, salt roots, salt trade, salt is now very easily obtainable, it used to be a very prized commodity, Saltzburg, Austria, salz, salt deposits, Celtic communities, the world salary could come from the Italian word for salt, salt tax,Various Uses of Salt (15:00)
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for culinary purposes of salt listen to Why We Cook on Heritage Radio Network, sea salt, salt in religion, Hebrew Bible, 35 verses mention salt, The Sabbath, Orthodox Jews, Challah, origin of holy water in the Christain faith, when we think of salt we think of it in the salt shaker, salt has industrial uses, using salt for roads, reducing snow and ice, lowering the freezing temperature of water, salt runoff from roads, could get into water or vegetation and ruin it, experimenting with using an extract for beets which works similar to salt, raw salt is bitter,To comment on this episode click here. There are currently Comments
First Aired - 06/02/2009 06:30PM
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A show worth it's salt: Erica talks salt and salumi with Alexis Pisciotta, Chef de Cuisine at Salumeria Rosi.
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Salt: What is It? (5:39)
Tags:
Institute of Culinary Education, salt, along with fire salt is single most important ingredient, sodium chloride, earth is teeming with salt, salt only rock eaten by humans, essential for human existence, one of the most sought after commodity in human history, Chef de Cuisine at Salumeria Rosi, meat+salt=salumi,Salt: The History (7:25)
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salt preserves our food, protects against decay, Egyptians used it for mummification, religious symbolism, in Judaism and Islam it seals immutable contracts, in Middle Ages farmers used salt to prevent airgot, in Japanese theatre they sprinkle salt on stage to protect from evil spirits, quest for food is the quest for salt, first hunter gatherers got salt from their meat, hunter gatherers used to follow animals to find salt licks, a saltlick is a salt deposit left behind by an ancient sea, animals know they need it, Roman Empire was built on quest for and mining of salt, the word salary comes from people being paid in salt, before geology and mining techniques it was very difficult to find and therefore very precious, The city of Buffalo is said to have been found as a result of a search for a salt lick,The Do-It-All Ingredient (6:30)
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Lupa, Il Buco, vegetable fermentation, salt slows down lactic acid fermentation in vegetables and creates a pickled veggie, salt is added to anything to slow down lactic acid fermentation, in bread baking salt retards yeast growth,The Birth of Prosciutto with Alexis (6:55)
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Ancient Celts first started applying salt to pigs, the birth of prosciutto, Via Salaria in Rome is the salt road, use of salt to cure meats flourished in Southern Europe, assisted sous chef in salumi making, took over salumi program, ground salumi, finochio, sopressata, prosciutti, prosciutto in Parma is made using simulations of four seasons, humidity and temperature levels modulated in facility, Alexis drawn to Lupa by their charcuterie program,Salumi and Health Department Clash (14:14)
Tags:
Health Department shut down Il Buco salumi program, you need to have a detailed account of the temperatures at which the meats were kept, but temperature is least important factor, Ph and acidity more important, Health Department did not know how to deal with salumi making in restaurants, no one is getting sick, Health Department fails to understand that humans have been using these techniques for centuries, no one gets sick, Health Department controls so much and often at the expense of artisanal techniques, easy to tell if a product is off by smell and texture, the salt in fast food and canned foods causes high blood pressure, Italian prosciutti must adhere to different production regulations if it is made for export to US, retail side thriving even in bad economy, people eating more at home, Americans waking up to new food possibilities, charcuterie is NOT a dangerous practice, Salumeria Rosi to expand and open new locations, HAACP plan required, poured bleach on products,To comment on this episode click here. There are currently Comments
