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First Aired - 08/07/2012 12:00PM
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Welcome to another installment of Cooking Issues with Dave Arnold and Nastassia Lopez! On this episode, Dave breaks out some of his cocktail knowledge to help a couple win a Mexican-themed cocktail competition. Tequila, mezcal, or sotol? Later, Dave talks about the differences between birch and maple syrup, and finally talks about making cream liqueurs at home. Dave answers a few different questions about stocks. what is the best way to prepare a chicken stock for pressure cooking? And at what temperature should you cook your stock in order to extract the maximum amount of protein? Tune in to hear more about the possibilities of food-borne lyme disease and carbonated coffee. This episode has been brought to you by The International Culinary Center.
"Birch sap has a lower sugar content than maple sap, so you have to acquire more of it and boil down more of it." -- Dave Arnold on Cooking Issues
"Birch sap has a lower sugar content than maple sap, so you have to acquire more of it and boil down more of it." -- Dave Arnold on Cooking Issues
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Cocktail Contest (24:47)
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biking, Roberta's, cousin Brady, cocktails, appetizers, fajitas, tequila, food snobs, mezcal, Booker and Dax, agave, sotol, margarita, sophistication, liquid nitrogen, old fashioned, fruit juice, garnish, peach juice, cocktail monkey, birch syrup, sugar content, cream liqueurs, milk fat, milk protein, booze, casein, alcohol, emulsify, PGMS, Pure Food & Wine, Pacojet, ice cream, dipping well,Chopping Bones, Boiling, Simmering (24:48)
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Wiley Dufresne, promotion, diluted, ocean water, salt water, sea water, venison, lyme disease, Center for Disease Control, deer ticks, bullseye rash, pregnancy, squirrel meat, hunting, Chronic Wasting Disease, mad cow, elk, deer, brain matter, nerve tissue, chicken stock at home, Lucama Puree, chicken bones, peppercorns, blanch, cheesecloth, beef stock, simmer, boil, protein extraction, fat, iced coffee, sparkling water, cold brew, Blue Bottle, espresso, Colombo, bubbles, Manhattan Special, milk,To comment on this episode click here. There are currently Comments
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 - 05/24/2012 04:30PM
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On this week's Flash Talks Cash, JoAnn "Flash" Fleming and Andrew Newman are talking about the initial public offering of Facebook stock. Hear why Facebook might be in legal trouble for revealing projections, why the stock prices fell after the first few days. Will Facebook stock remain on the NASDAQ? And will the value of the company continue to grow even though GM pulled their advertisements from the site? Late on in the episode, Flash tells us about some avenues to re-sell old electronics, and talks about the amount of people making over one million dollars in income in New York City. This episode was sponsored by Roberta's.
"There's a strategy when they're pricing the stock to either keep the price high so the company makes the maximum amount of money on the IPO issue, or lower the price a little bit so the investors can make that one-day pop and be happy." -- JoAnn "Flash" Fleming on Flash Talks Cash
"We're talking about intellectual property and not real assets or real revenue streams. It's all hypothetical- there's no realistic thing behind that to prove that it's actually worth that much money." -- Andrew Newman on the Facebook stock, Flash Talks Cash
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The Facebook Problem (16:04)
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Facebook, Facebook stock, IPO, Initial public offering, investors, retail investors, hedge funds, NASDAQ, road show, projections, historical data, revenue, share price, IPO documents, insider trade, Knight Capital Group, JP Morgan Chase, Goldman Sachs, reimbursement, New York Stock Exchange, Congress, Senate, The Facebook Problem, AOL, General Motors, Ford, advertising, tech bubble, Silicon Valley, Instagram, Groupon, retail buyers,To comment on this episode click here. There are currently Comments
