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First Aired - 02/08/2011 12:00PM
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What happens when Nastassia "The Hammer" Lopez is not in studio with Dave? He gets a chance to go on (and on) about espresso techniques and what makes lever machines different (and better) than pump machines. Dave also answers many of your submitted questions including solving issues such as sous vide duck confit, brisket cooking techniques and fried chicken recipes. Tune in for some closure on last week's chocolate chip cookie question and learn why Dave sometimes questions the claims of food companies (even if they are sponsors of HRN). This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com
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Cooking Issues Introduction (12:03)
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Cooking Issues, Dave Arnold, Nastassia Lopez, she is in Florida driving an RV, Food Museum Fundraiser, everybody will be there, Sunday March 27th, email question, infusing aroma into jams and jellies, essential oils, pectin will melt but won't totally release when you heat it, follow up on the chocolate chip cookie question, try using high protein flower, won't make it chewy in a bad way, will limit spread, iSi, Twist n Sparkle, whip cream chargers, rapid infusions, thermo whipper, insulated like a thermos,The Perfect Espresso (22:49)
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360 Cookware, vapor technology, Dave was not sure of what vapor technology meant, Sam Edwards, S. Wallace Edwards & Sons, reader went back and tried the Surryano ham, thought it was delicious, Martha Stewart centrifuge, she canceled on the Cooking Issues team because of the bad weather, centrifuge repair, ultra pasteurization milk, cheese and foam making properties, mozzarella cheese from scratch, try with curd first, if milk is too pasteurized the denatured weight proteins prevent a good gel from forming, making foam for cappuccino, foam stabilizing, Dave assumes that ultra high pasteurized milk does not foam as well, any moron can produce bubbles, microfoam is the key, dense microfoam, bubbles are so small they are not visible, coffeegeek.com, lever pulled espresso, home espresso machine, espresso needs 135 psi of pressure, lever machine vs pumps,Brisket, Fried Chicken & Duck Confit (11:25)
Tags:
clarification techniques on the centrifuge, tubers, taro, kidney stones, there are many foods you can't eat, how to make great brisket, low temp cook on a brisket, tender quick or nitrite, Dave's fried chicken recipe on Food & Wine, Roberta's recipe based off of the Pies n Thighs recipe, can't deep fry at home, low temperature for cooking insurance, pull it out when its hot, let it flash off in the open, immersion circulator, otherwise cut the chicken pieces smaller so they cook through faster, how to duck confit sous vide, you still have to cure duck legs before hand overnight, you don't need much fat to do confit sous vide, bag the leg by itself, seal it hard, cook it until you can feel the bone through the duck meat, let it cool down,To comment on this episode click here. There are currently Comments
First Aired - 11/14/2011 03:30PM
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Happy Nouveau Day! Tune into a wine-themed episode of Hot Grease as Niole tastes some on air with Yann Bourigault of Georges Duboeuf . Later she speaks with Kaves who designs the labels for the special Georges Duboeuf Beaujolais Nouveau bottles. Find out why this wine is PERFECT for Thanksgiving! This episode was sponsored by Whole Foods Market.
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First Aired - 11/21/2012 03:00PM
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How can small chocolate compete in the marketplace? This week on Straight, From the Source, Clay Gordon is joined by Jeff Shepherd, founder and leader of a chocolate flock in Central Point, OR - the award-winning Lillie Belle Farms. They discuss how a craft/artisan chocolate business can compete against “big chocolate” - and not only survive, but thrive and prosper. Find out how Jeff found his passion for chocolate and how he's explored everything from organic cocoa beans to added value products. This program was sponsored by White Oak Pastures
"The majority of the cocoa beans on the planet are not farmed organically." [2:22]
"We still mold and wrap our chocolate bars by hand!" [13:50]
"We're all old now so chocolate is the only drug we can all agree on!" [29:24]
Jeff Shepherd of Lillie Belle Farms on Straight From the Source
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