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First Aired - 12/21/2010 03:00PM
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On the last episode of The Food Seen for 2010, we have J. Kenji Lopez-Alt, ex-chef, now author of The Food Lab series on SeriousEats.com, “dedicated to unraveling the science of cooking”, as we explores the techniques behind making the best pizza from Neapolitan to New York style, why you’d rather put your hand in a 200 degree oven than a pot of boiling water, and a few other tips included in his upcoming book, “The Food Lab: Better Home Cooking Through Science” (W.W. Norton, 2012). This episode was sponsored by Whole Foods Market. For more information visit www.wholefoodsmarket.com
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The Food Seen Introduction: J. Kenji Lopez-Alt (18:47)
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The Food Seen, Michael Harlan Turkell, Heritage Radio Network, Whole Foods Market, KA Cuisine, Barbara Lynch, No 9, Cooks Illustrated, Serious Eats, J. Kenji Lopez-Alt, http://www.kacuisine.com/, Kenji went to MIT for architecture, was a biology major before that, scientific principals behind everyday foods, Kenji comes from a scientific background, No 9 Park, worked as a test cook at Cooks Illustrated magazine, now he works at www.seriouseats.com, science of cooking, science of food, recipe development, The Food Lab, America's Test Kitchen, perfecting french fries, poaching eggs with vinegar in the water, vinegar will cause proteins to denature, an egg is not that different from a steak on a molecular level, The Food Lab: Better Home Cooking Through Science,The Food Lab: Better Home Cooking Through Science (10:29)
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transference of energy, cooking pizza, temperature is not the only thing that determines how fast things cook, cooking pizzas in 90 seconds, the air inside expands rapidly, dramatic rise in the crust, New York style pizza cooks at a more normal temperature, mostly gas ovens, pies take 10-15 minutes, food processors, there is no magic in the process in which food gets cooked, knowing science frees you,To comment on this episode click here. There are currently Comments
First Aired - 11/30/2010 06:30PM
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This week on Why We Cook, Erica Wides aka Chefsmartypants teaches us a lesson about the fish we eat. Tune in and find out why you should avoid tuna sashimi at all costs, what the word "natural" really means in regards to food and why you should trend towards the little fish! This episode was brought to you by our friends at Cain Five Vineyard & Winerey: promoting sustainability and healthy living.
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Why We Cook Introduction: Eat the Little Fish! (10:54)
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Why We Cook, Heritage Radio Network, Erica Wides, Chefsmartypants, Erica's birthday was on Thanksgiving, Heritage turkey was delicious!, totally locavore Thanksgiving, Living Social, coupons, tuna sashimi, tuna are being pushed to the brink of species collapse, we shouldn't be eating tuna sushi, we should eat little fish, sardines, anchovies, herring, mackerel,Everything is Natural (8:10)
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soda, Erica got her friend to quit drinking Diet Sprite, this friend started eating tuna and salmon steaks a few times a week, make sure your wild salmon comes from the right place, Alaska, Erica also told him to buy grass fed beef, natural as a label doesn't mean anything!, everything is natural, we need more informed consumers, some restaurateurs don't care about sustainability, what CAN you eat?, little fish, www.seafoodwatch.org,Save the Tuna (8:48)
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lap dogs of the tuna industry, illegal fishing of tuna, poaching, Chilean sea bass, Atlantic blue fin tuna has been wiped out!, sustainable fishing, up until 100 years ago the Japanese didn't even eat tuna, considered it a trash fish, they started eating meat and then began to accept tuna, chefs boycott of swordfish, swordfish survived!,To comment on this episode click here. There are currently Comments
First Aired - 03/10/2010 06:00PM
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Rachel Wharton is joined by a panel of food writers including Tracie McMillan, Ava Chin, Indrani Sen & Annaliese Griffin to talk about the future of food journalism and the internet.
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Brooklyn Eats Introduction: Female Food Writers Unite! (13:54)
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Annaliese Griffin, editor of Brooklyn Based, email newsletter, collaborative editor of The Local, Indrani Sen, freelance writer, working on The Local as an editor, Ava Chin, tapping maple trees for syrup in Brooklyn, CUNY Staten Island, Tracie McMillan, working on a book about crappy jobs in the food industry, www.ediblemanhattan.com, food as a lens into culture philosophy and politics, social implications around food, Wall Mart, fresh produce, sustainably raised fish, local grains, New York Times, green market, local flour, www.epicurious.com, evocative writing, recipes, what food means to a family, connections to househould, Saveur,Food Blogging: Complexity & Back Stories (19:34)
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blogging, Eater, Grub Street, food writing, hyperspace gossip blog, average readers, The Urban Forager, controversial issues get more comments, all meat crimes Twitter feed, shoplifting, Oral Fixation, people love to have an opinion about local places, Bagel Olympics, social media, digital journalism, Fort Greene, poaching eggs in sap, New York Times, Local, http://fort-greene.thelocal.nytimes.com/, Canada, Vermont, complexity and backstories, food and poverty, fundraising auction, there is little filtering of food news, websites are hungry for content, there is more opportunity to be published and less opportunity to be paid, editors make work better, the problem with unedited blogs is that it becomes noise, the internet, broadening the horizons,To comment on this episode click here. There are currently Comments
