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First Aired - 04/19/2011 03:00PM
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Oh the joy of baking, not the book, but the prolonged cooking of food by dry heat acting by convection (according to Wikipedia). The roles of bakers and pastry chefs have been blurred over the years, so on today’s THE FOOD SEEN, we have Shuna Lydon, the pastry chef at Peels, and Jeremy Shapiro, bread baker extraordinaire, to help us redefine the roles of bakers and chew over the current state of baked goods and grains. p.s. read both Shuna’s and Jeremy’s blogs for wonderfully inspiring writing and recipes! This episode was sponsored by Hearst Ranch-the nations largest single source supplier of grassfed and grass-finished beef.
* photo by Erin Gleeson
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The Food Seen: Shuna Lydon & Jeremy Shapiro (18:00)
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Michael Harlan Turkell, The Food Seen, Hearst Ranch, Lulu, Shuna Lydon, Peels, Jeremy Shapiro, baking, pastries, the pasty chef is the neurologist of the kitchen, metrics, measurements, baking is easier in metric, sourdough, fermentation, Army experience, Caraway Ice Cream, corn has more sugar than a strawberry, trends,Life Changing Loafs (21:40)
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life changing loafs, Sweedish mixed rye and meat loaf, flavor profiles, German bread, more complex, sourdough starters, Dan Leapord, the craft of baking, variables in baking, commercial yeast, baking powder, leavening push, kitchen temperatures, unbleached cake flour, grains from around the world, Switzerland, hybridized baking, American pastry chefs, Heidi Swanson, 101 Cookbooks, Good to the Grain, Smitten Kitchen,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2009 04:00PM
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The first of a two-part At the Root of It series on fermentation: Erin interviews Roberta's resident bread master Dick Bessey to uncover the secrets behind yeast and the chemical processes that account for fermentation.
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The Weekly Wine Recap (4:50)
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ice wine made in Brazil for the first time, La Republica, The Brunello Dispute,What is Fermentation? (11:10)
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Dick Bessey, Roberta's bread, yeast, digestibility, fermented foods gentler on digestive systems, whole grains, some fermented foods were discovered by accident, leavened breads, beer and wine are accidental discoveries,History of Fermented Foods (9:10)
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yeasts consume sugar, alcohol and carbon dioxide are by-products of yeast consuming sugar, yogurt, chemical conversions, sour in sourdough due to acids in the bread, miso, dry salamis are a fermented product, fermented foods prevent scurvy?, lacto bacillus fermentation,To comment on this episode click here. There are currently Comments
First Aired - 06/07/2011 12:00PM
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This week on Cooking Issues, Dave Arnold is joined via telephone by author and food science expert Harold McGee. Tune in as Dave & Harold tackle some listener questions regarding overcooking grains, country ham storage time, sourdough temperatures and more. This episode was sponsored by Just Food's City Chicken Project 2011 .
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Cooking Issues: Harold McGee (20:00)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Harold McGee, Curious Cook, legumes, grains, over cooking, off flavor, enzymes, beans, masking flavor, sourdough, temperatures, yeast and bacteria, lactic acid, Acetic acid, fermentation, yeast needs oxygen to grow well, adding air,Dave & Harold Tackle Listener Questions (16:18)
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IACP Conference, Austin, mangoes, The Everglades, mosquitoes, Garlic and Other Alliums, New York Botanical Gardens, raw garlic, custard, buttermilk custard panna cotta, locust bean gum, carrageenan, searing myth, Chicken McNuggets, trans glutaminates, fish, gelling power, sarimi,Country Music & Country Ham (20:46)
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country music, country ham, American country hams are a little bit soft in the middle, if its been cut into you might get mold, mites, mite cheese, spore, sous vide low temp, storing raw meat under oil, botchulism, freeze dried Peruvian Inca potatoes, chuño blanco, cooking exotic meats, lion meat,To comment on this episode click here. There are currently Comments
