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First Aired - 01/22/2013 12:00PM
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Want to learn some different ways to prepare offal? On this week's episode of Cooking Issues, Dave Arnold and Nastassia Lopez talk about cooking variety meats sous vide. How can you cook organ meats in a bag without having them get mushy? Dave also talks about heating elements, and discusses whether or not kombu is fat soluble. Can kombu be used effectively in brining? Dave talks about stored energy, and using a cast iron skillet as a pizza steel. Learn the science behind seasoning a cast iron pan! Dave offers some suggestions for barrel-aging cocktails and buying parts for centrifuges! This episode has been sponsored by The International Culinary Center.
"If you're using a lot of variety meats, the traditional way to cook them is to try and cook away some of the aromas... sous vide tends to intensify aromas." [21:00]
"Without a rotor, your centrifuge might as well be a huge doorstop!" [51:00]
-- Dave Arnold on Cooking Issues
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Cooking Organ Meats (25:24)
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headbanging, Harold McGee, Prince, guns, Momofuku Holiday Party, Kickstarter, pizza party, Twinkies, Todd Wilbur, KFC, ketchup, Hunt's, Heinz, sponge cake, Indian cookbooks, spinach, firmness, The Man Who Mistook His Wife for a Hat, mashed potato, calcium, Modernist Pantry, haggis, scotch, organ meat, scrapple, stock, grain, oatmeal, pudding case, gelatin, skin, collagen, variety tissues, sous vide, tender, mushy, steak, tenderize, eye of round,Smelly Fish (20:36)
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Dorothy Cann Hamilton, Popular Science, surströmming, vomit, bass, Phil Collins, cast iron, stainless steel, sheath, dashi, seaweed, kelp, duck, oil soluble, duck fat, kombu, Top Chef, amino acids, Serious Eats, brine, chicken stock, protein, hydro-colloids, polymer, carbon residue, soot, stone bowls, Korean food, barrel-aged,Barrel-Aging (13:27)
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Jacques Pepin, autobiography, interview, force carbonation, homebrew, wood, chips, mellow, Becker Squeeze Valve, Mark Powers, rotor, Pacoject, mousse, farces, pressure cookers, Kuhn Rikon,To comment on this episode click here. There are currently Comments
First Aired - 09/28/2011 12:00PM
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In their debut on the Heritage Radio Network, Mark and Francis interview Jennifer McLagan, two-time James Beard Award winning cookbook author. Her new book is Odd Bits: How to Cook the Rest of the Animal. They discuss why offal has come in and out of vogue over the years and how snout to tail eating can and is accomplished in America and in Europe.
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Restaurant Guys: Jennifer McLagan (47:42)
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Restaurant Guys, Mark Pascal, Francis Schott, Jennifer McLagan, two-time James Beard Award winning cookbook author, Odd Bits: How to Cook the Rest of the Animal, offal, snout to tail, Heritage Radio Network, Cain Vineyard & Winery, Stage Left Restaurant,To comment on this episode click here. There are currently Comments
First Aired - 06/26/2012 03:00PM
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Today’s episode of THE FOOD SEEN is an “offaly” good one. Chef Chris Cosentino of Incanto in San Francisco, CA, and proprietor of tasty salted pig parts at Boccalone, joins us to talk low-cuts and guts. His new cookbook, “Beginnings”, is just that, a start to a great meal, as well as part of the bigger conversation, about Chris’ past, perseverance, pork, and his contemporary Italian palate. This program has been brought to you by Fairway Market.
"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN
"You don't have to scream and yell to get someone to eat a [expletive] carrot, but you do have to scream and yell to get someone to eat a cut of meat they aren't familiar with." -- Chris Cosentino on THE FOOD SEEN
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The Offal King (15:51)
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Chris Cosentino, offal, Head to Tail, Black Flag Foie Gras, Offal King, Lips and Asshole, vegetables, farm to table, guts, Fear Factor, New England, Rhode Island, Italian, raw sausage, fishnets, bait pots, working on a boat, liver, fishing boats, tripe, Takashi, liver and onions, breakfast, culinary school, Bob Kincaid, Rubicon, Jean-Louis, pickled cabbage, agar, heirloom tomato, gelatin, slaughter a pig, food reviews, Chef's Garden, San Francisco,Blood Pasta and Kidneys (20:35)
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hipsterville, Roberta's, Incanto, Boccalone, Beginnings, in-house pasta, whole hogs, Red Wattle, suckling pigs, lamb, ribeyes, Mark Pastore, beef tendon, duck testicles, raw venison liver, blood mousse, pig skin spaghetti, Joe Beef, tartare, kidneys, onion flowers, scallions, pig's head, blood pasta, mutant, Rodney Mullen, skateboarding, turkey, raw, heart tartare, raw tripe, turkey testicles, turkey lungs, 4H, Slow Food, heritage breeds, confit, cow's udder, USDA, Pork U, Blue Carbon Steel Knives, Wolverine, Top Chef Masters, superhero, sustainability, healthcare, dental care,To comment on this episode click here. There are currently Comments
