Wild Game Domain
LIVE 11am-11:30am ET
First Aired - 12/15/2009 06:30PM
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On this week's Why We Cook, Erica breaks down the basics of braising: from choosing a worthy if obscure cut, to creating a master stock, to letting the flavors develop after cooking.
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All Praise the Braise (9:38)
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cold weather food, hearty foods, hearty winter foods, nothing delicate in the markets, winter veggies like the stew and the braise, most perfect cold-weather cooking method is braising, braising is culinary alchemy, braising is about finding the gnarly grizzly rejected outcast cut of meat and turning it into a beauty, certain cuts don't respond to the quickie style of cooking, braising is about the time/texture continuum, there is a near-exact science to braising, braising can make magic out of garbage, braising vs. stewing, stewing involves smaller pieces of protein with some simmering action,Turning a Tough Cut Soft (11:26)
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braising works well to tenderize tough meats, tough cuts come from parts of animals that get a lot of use and exercise, loins and saddles never good for braising, cuts with high colagen content are good for braising because liquid dissolves collagen into gelatin, mouth feel: thick gelatinous viscous quality that distinguishes a good braise, lamb great for braising, lamb shank, lamb neck, confit a similar process as braising, short ribs, beef cheeks, collagen from meat goes into stock but use high gelatin stock, demi-glace: boiled-down stock, mirepoix: combination of aromatic vegetables, acid dissolves collagen, acid usually comes with an alcoholic liquid like wine or beer,Braising: Embracing the Edgier Cuts (9:04)
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braising turns something inedible into something savory and delicious, nappe: coat the back of the spoon, never use low-quality stock, coq au vin, don't jsut throw flour in your sauce to thicken, if sauce is too thin add a little slurry, must be brought to a boil to activate starch, you can also braise in a slow cooker but remember to brown before hand, braised foods start to taste even better as they sit in the fridge,To comment on this episode click here. There are currently Comments
First Aired - 07/13/2010 06:30PM
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This week on Why We Cook Chef Erica delved into the world of summer stews and slow cooking. Since vegetables are mostly water, slow cooking helps get the water out of veggies and caramelize the sugars inside them. Tune in for an enormous amount of tips and tricks (punch holes in eggs to poach them in the pot, use pomegranate molasses for a sharp sweetener) to making the best summer stew you've ever eaten; patience is key! Ratatouille, Turkish stews, Italian summer stews, and every combination therein is covered--tomato, eggplant, and lentil based stews abound. This episode was sponsored by Whole Foods: proud to support independent farmers and small business in our community.
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Why We Cook Introduction: Curriculum Knows No Season (10:54)
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Why We Cook, Erica Wides, Heritage Radio Network, Whole Foods Market, Erica has been teaching for 12 years now, Institute of Culinary Education, curriculum knows no season, stewing braising and steaming in 103 degree weather, Turkish Eggplant Stew, spin off version of summer stew, based on eggplant, you have to cook stew slowly, three stew making techniques, approach it slowly, let the sugars caramelize, add tomatoes, don't rush and boil!, you'll get a big mushy soft wet pot of goop, it has to take its time, people weren't as whiny and temperamental when these dishes were first around, Episode 50 of Why We Cook!, eggplant can transform,Episode 50! Summer Stew: Ratatouille (12:50)
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summer stews seem like an oxymoron, Ratatouille, the dish in the movie wasn't done right, Mastering the Art of French Cooking Volume 1, Julia Child, in her technique she makes a hybrid Ratatouille, she says you should saute the eggplant and zucchini first separately, then saute onions garlic and bell peppers, then layer everything back in the pan and cover it with tomato, then bake it, Erica likes to dice all vegetables first, she uses whole plum tomatoes, the Turks love eggplant the most, their flag should be purple!, pomegranate molasses,A Trip to Sicily: Agrodolce (6:37)
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recipes will be posted on the Why We Cook facebook page!, Sicily, they love eggplant in many different ways, agrodolce, Caponata, intense sweet and sour, combining sugar and vinegar, throw in olives and capers, it all pivots on the tomato, leave comments on the HRN website!,To comment on this episode click here. There are currently Comments
First Aired - 07/19/2009 02:00PM
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On this week's Heritage Radio Network Special: Named after the river that runes through Durham, North Carolina, Eno will offer a revolutionary twist on the farm-to-table movement. Here's the scoop:
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Eno: From Farm to Table In 9 Miles (11:12)
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Durham NC, Richard Holcomb, Coon Rock Farm, farm-to-table dining, revolutionary restaurant models, Jamie DeMent, Jamie's culinary and career background, North Carolina traditions, preserving, canning, getting in touch with good food production, Zely and Ritz Restaurant in Raleigh North Carolina, Richard grew up farming, Richard's purchase of Coon Rock Farm, Richard's professional and culinary background, Marco Shaw: Head Chef of Eno, Shaw's farm-to-table experience, Marco's menu will change daily,Why Is Farm-to-Table and Sustainable Eating So Important (12:44)
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menu to change according to weather, farm-to-table is good for the farm and good for the table, whole animals, utilizing off-cuts, inventive menu design, making the Eno model affordable, low transportation costs, Eno meant to re-create experience of living and eating off a farm, media attention, pay a little more from your hamburger and get it local, Eno's Grand Opening, www.enorestaurantandmarket.com, market component to restaurant, take out breakfast, buy anything on the menu at the marketplace to go, 8 miles from farm to table, provides more access in Durham area to food people should be eating, educational component to Eno's program, braising, stewing, servers must take a weekly shift on the farm, servers better educated about food they are offering, why is the farm-to-table model so vital to the well-being of American foodways?, why has there been a resurgence in interest in farm-to-table movement?,To comment on this episode click here. There are currently Comments
