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First Aired - 02/28/2012 12:00PM
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The lines are off the hook this week on Cooking Issues as Dave answers live caller questions from Australia to Moscow. Find out how to make your own sous vide machines at home, truffle infusion tricks and more information on meat glue. Learn about some interesting DIY projects, espresso pump science and leg of lamb cooking tips. As always, novices and pros alike can learn something on the most scientific food radio show on the planet! This program was sponsored by Modernist Pantry
"The inherent problem with a leg of lamb is the leg has many muscles that want to be treated differently. If you cook a leg of lamb for 24 hours some muscles will be delicious, and then there are others that would be better with a quick grill. That said, sauce can make up for a lot!"
--Dave Arnold on Cooking Issues
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Cooking Issues: From Moscow to Australia (44:53)
Tags:
meat glue, ammonia, fish, protein bonding, wood grain effect, truffles, truffle infusion, truffle butter, vacuum infusions, sous vide, modified deep fryers, home made cooking equipment, immersion coffee heaters, DIY projects, gas burners, espresso, woks, tandoori, Pacojet, Vitaprep, leg of lamb, buttermilk, yogurt, chicken tikka, water bath, slaughter stress, tenderized, pickling, salt solutions, kimchi, lactic acid bacteria, sauerkraut, cultures, back slop, horse butt, tablet press, Crisco, lard, vegetable shortening, peptic enzymes, fruit juice, rotovap, dry ice, leaking,To comment on this episode click here. There are currently Comments
First Aired - 04/16/2012 03:30PM
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On this episode of Hot Grease, Nicole Taylor is talking all about lard. When you were growing up, do you remember your family collecting bacon fat drippings in a jar? Nicole talks with Hank Will of Grit Magazine about the advantages of eating food that is cooked in lard. Also, Alana Chernila of The Homemade Pantry chats with Nicole about making foods at home, including tortillas and yogurt. Hear about the benefits of keeping your freezer organized! This program has been brought to you by Edwards.
"Leaf lard is a very dense, very pure deposit of fat that typically accumulates in the kidney area...when you render it, it comes out very pure and without flavor." --Hank Will on Hot Grease
"In terms of cost, there are a lot of foods that save so much money [when you make them at home] because when we're buying food at the store, we're paying for packaging, we're paying for transport." --Alana Chernila on Hot Grease
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Parm NYC and Food Headlines (4:02)
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lard, homemade pantry, hipsters, Parm NYC, The Grill, Athens, Townies, Food Headlines,Hank Will of Grit Magazine (7:02)
Tags:
Grit Magazine, lard, Hank Will, shortening, processing, fat, leaf fat, render, high temperature, bleaches, deodorizers, partially hydrogenated, healthy fat, trans fat, grease, bacon fat, pie crusts, fried chicken, carbohydrates,Leaf Lard and Rendering (5:28)
Tags:
kidney, melting point, leaf lard, premium fat, cheese cloth, cracklins, expensive, artisan, rendering, doughnut, Lard: The Lost Art of Cooking with Your Grandmother’s Secret Ingredient,Alana Chernila and The Homemade Pantry (11:37)
Tags:
The Homemade Pantry, air popper, tortilla press, dehydrator, buy vs. make, yogurt maker, toddlers, yogurt, tortillas, crock pot, freezer, chest freezer, fruits and vegetables, Ziploc, cereal, DIY, crackers, bread making, marshmallows, fruit roll ups, recipes,To comment on this episode click here. There are currently Comments
First Aired - 10/12/2010 06:30PM
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This week on Why We Cook, Erica has a special guest in the studio - Pastry Chef and Culinary Instructor Chad Pagano. Erica and Chad talk about all things related to baking, including sugar varieties, the shelf life of flour and how egg quality really DOES matter. This episode was sponsored by Egglands Best, in support of Susan G. Komen for the Cure.
Fresh Fruit Tart using Pastry Cream (recipe based on one from a class by chef Chad Pagano) via Pretty Tasty Cakes
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Why We Cook: Pastry Chef Pagano (12:39)
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Erica Wides, Why We Cook, Heritage Radio Network, Egglands Best, Chad Pagano, pastry chef, Institute of Culinary Eductation, Chad served oversees, he was in the US Army, Erica started out in pastry, she also went to art school, sculptural side of pastry, Erica loves using up scraps and leftovers, thrifty nature of cooking, baking, flour is perishable, sugar is also a flavor not just a sweetener, caramelization, ChefSmartyPants Radio Show,All About Baking & Pastries (10:20)
Tags:
pastry dough, Sucre, Sable, protein content, when we hydrate protein it becomes glutton, shortening, shortening glutton strans, eggs, backbone body and structure from the whites, richness and flavor from the yolks, all cooking is about is removing water from food, good quality eggs, you can taste the difference, also lends itself to better structure, airation, freshness is a huge factor with eggs, Kings of Pastry,To comment on this episode click here. There are currently Comments
