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First Aired - 10/16/2012 03:00PM
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Hey ladies! On today’s episode of The Food Seen, Michael Harlan Turkell is joined by food writer Charlotte Druckman, author of Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen. In a book, full of interviews and POVs, Charlotte looks to survey an industry once dominated by her gender counterparts. Has the perception of these roles changed, or just come to heel? Ponder that and more on an insightful and gender themed episode of The Food Seen. This program was sponsored by Rolling Press.
"I wanted to approach the topic [of women chefs] in a different way. It tends to get the same treatment every time and it's kind of like banging your head against the wall. It's time to stop looking at it as a biological argument. Everybody cooks differently - that's what makes food interesting!" [03:06]
"It's an incredibly complicated time to be a professional cook in any sense. It's gone from being a micro craft to a lifestyle concept." [04:48]
"People tend to assume when women say that they're chefs that they're home cooks. On the other hand, women in that industry often feel uncomfortable taking the title 'chef' because they associate it with something chauvinistic or old fashioned." [10:23]
--food writer Charlotte Druckman on The Food Seen
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"Skirt Steak: Women Chefs on Stranding the Heat and Staying in the Kitchen" (21:00)
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Charlotte Druckman, Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen, gender, women chefs, culinary education, food media, culinary careers, chef lifestyle, motherhood, opening a restaurant, back of house vs front of house,To comment on this episode click here. There are currently Comments
First Aired - 11/29/2011 12:00PM
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This week on Cooking Issues, Dave answers more of your cooking related questions covering topics such as sous vide crusting techniques, sweet potato fry cooking methods and heat conduction in steak. Find out why Dave thinks chicken hearts are so delicious, why a 10 year old listens to the show and why Nastassia is still against bagpipes at weddings. This episode was sponsored by Modernist Pantry.
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Cooking Issues: Crust & Sweet Potato Fries (24:56)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Harold McGee, brining turkey, oven roasting, bagpipes, turkey skin, crispy skin, vegetarian stuffing, blow torch crisping, torch taste, Modernist Pantry, ensorbate tapioca maltodextrin, crust formation, sous vide, phosphate, sweet potato fries, sweet potato flies, blaching, frying, potato chips, vacuum frying,To comment on this episode click here. There are currently Comments
First Aired - 04/05/2011 12:00PM
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This week on Cooking Issues, Dave talks about his experience trying to make salt risen bread. Learn more about this yeast-less bread and why Nastassia can't stand the word SPORE. Dave also answers questions about fixing a Braun Thermomix, brewing raw beer and adding liquid to sous vide steak. This episode was brought to you by Hearst Ranch - the nations largest single source supplier of grassfed and grass-finished beef. For more information visit www.HearstRanch.com
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Cooking Issues: (21:27)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Hearst Ranch, salt rising bread, proofing time, Dave is 40!, Dave is now an independent contractor, Dave just made some salt risen bread, Braun Thermomix, fixing the bearings, cured brisket, short rib, blanching, reduce liquid in the bag, raw food, is it possible to brew a raw beer?, mash conversion, Co2 hop extract, lactobacillus, raw food foodies, malting, heirloom corn moonshine, mash breakdown in corn instead of barley, authentic Thai food, Dave Thompson, coriander root,Salt Rising Bread & Email Questions (19:36)
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salt risen bread does not use yeast, microbiology of salt rising bread, salt inhibits yeast formation, people who used to make it would heat up salt to use as a warm bed, spore forming bacteria, spores!, alternative grains instead of wheat flour, rye, email questions, pork shanks, low temperature, beer cooler sous vide, immersion circulator, safety, whole fish, use brewers calculations for strike temperature, chicken breast sous vide, freezing stock, adding liquid to a steak sous vide, steak in a ziplock bag, butter and garlic,To comment on this episode click here. There are currently Comments
