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First Aired - 07/31/2012 12:00PM
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Welcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino. What could cause off-flavors in pressure-cooked stocks? Hear Dave's opinions about using spent distiller's grain in food products intended for human consumption. What effect does distiller's grain have on livestock production? Other topics on today's episode including making fish sauce at home, getting children to try new foods, and creating vegan protein analogs. This episode has been brought to you by Whole Foods.
"It's very difficult to make simple syrups with sugar that are as thick at glucose syrups... glucose inherently doesn't form crystals as much as sucrose does."
"The enzymes and bacteria in the gut help to get the fish sauce going, but every part has been used throughout history- all making a different product."
-- Dave Arnold on Cooking Issues
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Issues with Shellfish and Pressure Cooking (11:53)
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Fuchsia Dunlop, shrimp oil, sous vide, Land of Plenty: A Treasury of Authentic Sichuan Cooking, shellfish, lobster, butter bath, tail meat, low temperature, soup, grill, potato, sausage, cioppino, pressure cooking, chicken stock, octopus, sulfur, Julia Child, Mastering the Art of French Cooking, reduction, liver, onion, garlic,Brix Levels and Sweet Citrus (16:46)
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Plexophonic, glucose syrup, Brix level, thickeners, simple syrup, Wall Street Journal, distiller's grain, ADM, distilling, Maker's Mark, livestock, bland flavor, flour, cookies, chocolate, carbohydrate, rumen, cattle, aromatics, William Youatt, The Hog, bacon, zested, citric acid, limes, malic acid, oranges, lemons, acidity, Jackson Diner, Sbarro's, Laguardia Airport,My Kids Don't Eat Anything! (24:38)
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cauliflower, children, steak, hot dogs, capers, olives, squid, gummy candies, protein, pasta, gnocci, salami, no complaining, vegetables, sauerkraut, canned sardines, chicken stock, angel hair, anchovies, shotgunning beer, homemade fish sauce, garum, Sally Grainger, salt, Roman, fish guts, vegan face, humane slaughter, soy cheese, casein, lying, high amylose starch, emulsify, pea, pea proteins, fluid gel, heat stable, Wiley Dufresne, low temperature bath, creme liquer,To comment on this episode click here. There are currently Comments
First Aired - 07/21/2009 06:30PM
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This week on Why We Cook Erica presents a primer on cooking shellfish on the grill and interviews Bernie Wides of the New York Estuary Oyster Project.
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Erica at the Chef's Garden Food and Wine Festival (8:35)
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tuna on the brink of collapse, high mercury, luxury proteins, surplus of lobster, lobster fishery well-managed, weak economy=no one is buying lobster, grilling shellfish, only buy seafood that are sustainable and species that aren't being overfished, Bernie Wides, Chef's Garden Food and Wine Festival,Summer Shellfish on the Grill: Some Ideas and Techniques (11:05)
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during lobster surpluses they get sent to Canada and frozen, blanch or steam lobster, boil in clean sea water, don't use grill to cook something all the way through, don't overcook shellfish, cook shellfish just until opaque, soft shell crab, all shellfish should be bought still alive, mussels, benefits of shellfish farming, ease of cooking mussels on the grill, with shellfish simple preparations are best, clams, oysters, cook oysters very gently, squid,The New York Estuary Oyster Gardening Project (16:19)
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Why We Cook on Facebook, Bernie Wides, oysters, Oyster Gardening Project, New York New Jersey Bay Keeper, oversee bays and Hudson Estuary, project origins, historically the New York Estuary was loaded with oysters, main food supply in colonial times, earliest New York restaurants were called oyster bars, New York one famous for its oysters, oysters kept bay clean, now waterways have become polluted, goal of project: reintroduce oysters to estuary, growing oyster reefs, baby oysters came from Flowers Company Oysters, oysters are very effective at cleaning water, Big Oyster, Mark Kurlansky,To comment on this episode click here. There are currently Comments
First Aired - 11/16/2009 12:00PM
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This week on The Naturalist, Bernie Wides is joined by Carol A. Butler to talk about dangerous plants. Learn about phytoplankton, disease from shell fish and gimpy gimpy.
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The Naturalist Introduction: Dangerous Plants! (12:42)
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Bernie Wides, The Naturalist, Carol A. Butler, dangerous plants, bacteria are the smallest plants in the world, photosynthesis, cyanobacteria, blue green algae, most bacteria are not harmful, cyanobacteria can cause problems with humans, swimmer's itch, Jones Beach, Long Island, phytoplankton, they are at the base of the food chain, unconstrained growth, the red tide, algae bloom, shellfish, zooplankton eat phytoplankton, benthic organisms and larva eat phytoplankton, chlorophyll,Nasty Shellfish Diseases (11:43)
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Florida, groupers, fish, tropical reefs, bioaccumulate, toxic blooms, diseases, shellfish, ASP, Amnesic shellfish poisoning, ciguatera fish poisoning, diarrhetic shellfish poisoning, neurotoxic shellfish poisoning, asthma, paralytic shellfish poisoning, diatome cells, mussels, most of the time you don't have to worry, buy from reputable fish dealers, don't buy clams on the side of the road, phytoplankton perform photosynthesis, thank the plankton for our oxygen, they supply 50% of our oxygen,The Big Shop Of Horrors (9:46)
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Australia, the world's most painful plant lives here, The Stinging Tree, Queensland, tropical rainforests, poisonous plant, gimpy gimpy, Dendrocnide moroides, hypodermic needles on the leaves, Dr. Hurley, you can inhale the small needles, welding gloves and respirator masks must be worn when dealing with this plant, indigenous animals to Australia aren't bothered by these toxins, coevolution,To comment on this episode click here. There are currently Comments
