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First Aired - 01/11/2011 06:30PM
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Snowed in? Don't know what to eat? Erica Wides, aka Chefsmartypants, has you covered! Tune into to a seasonal and informative episode of Why We Cook and learn how to make some good old fashioned chicken soup. Listen in and learn how stock can be made from raw bones and/or cooked carcass. Erica teaches you how to make your own stock and gives some very useful tips for deciding which style of soup you feel like making (hint: it's all in the herbs). Also find out which cereal has more sugar - Raisin Bran or Cocoa Puffs. This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.
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Why We Cook Introduction: Chicken Soup (11:32)
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Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Tekserve, E-Waste Events, Raisin Bran of Cocoa Puffs, which has more sugar?, there's an impending snow storm tonight, make soup!, soup from sunchokes, puree sunchoke soup, from Daniel Boloud, it's sunchoke season now, brothy soup, chicken soup is easy to make but hard to find, you need chicken stock to make chicken soup, you can make stock from cooked carcass, you need to use raw bones for gelatinous chicken stock, gives viscosity to stocks and sauces, save any parts that have meat on them,Chicken Soup: Preparing Stock with Style (11:37)
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add your mirepoix after the initial simmer, greens or beets can color your soup, never boil just simmer, skim for scum, put in some herbs, parsley and thyme, sage or rosemary will taste more Italian, ginger garlic and scallions for Chinese style, for Pho style throw in cloves and annis, don't put peels in your soup!, if you aren't going to eat it don't put it in your soup stock, simmer for 6 hours with raw bones, with a carcass go for an hour or until vegetables are soft, then strain and throw away the remaining solids, bok choy, spinach, ginger scallions, reheat the stock, put hard firm vegetables in first, give each vegetable its own time, put the chicken parts back in, throw in some fresh herbs at the end, add salt!, don't fear salt, high blood pressure doesn't come from too much salt it's lack of potassium, 2011 is the year of the vegetable,To comment on this episode click here. There are currently Comments
First Aired - 09/15/2009 06:30PM
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On this week's Why We Cook, chef Erica Wides shows the root vegetables some love! Learn about preparations, techniques and obscure vegetables hidden in your produce section. Also, very special guest Claire Handleman, blogger and chef at Del Posto.
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The Humble Roots (10:50)
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call in with questions/comments, www.whywecook.com, the homely humble forgotten root vegetables, turnips, celery root, artichokes, parsnips, state of the industry, Michael Pollan, eat food mostly plants not too much, consider a vegetable-heavy diet, roots and tubers, puree of parsnips, vegetable refrigeration, root cellar, duck confit, root vegetables easy to preserve, cooking specifics,Consider the Sunchoke and the Parsnip (11:12)
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listen to any show anytime on archive, listen to podcasted shows on itunes, call in: 718-497-2128, the wallflowers of the vegetable world, parsnip, sunchoke, parsnips: starchier texture than carrots, simmer in liquid like chicken stock then puree for soup, parsnips and scallops good pairing, boil and mash parsnips like mashed potatoes, don't confuse parsnip with parsley root, sunchoke: tubers from sunflower plants, the adjective rube came from the German word for turnip, mostly eaten boiled but this is not the best way to prepare them, great raw, glazed turnips, Japanese turnips, turnips misunderstood and underappreciated, chop parsnips up toss in oil or fat and roast them until caramelized, roast until very dark toss with herbs and sea salt,Claire Handleman: Pro Chef and Blogger Extraordinaire (16:16)
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Why We Cook on Facebook, Claire Handleman, food blogger, notfinedining.wordpress.com/2009/04/09/its-a-go-ippudo/, the difficulties of being a line cook, unreasonable hours, front of house often makes more than cook, waiters can pull in $2000 in a week while chefs often make less than that a month, being a chef not always the most appealing career, people who make it are those who can tough it out, the glam side of celebrity chefs attracts wide-eyed aspirants to culinary schools, even cooks at the best restaurants in the city make small wages, often cooks at the best restaurants are paid the least, Claire: a report from the field in Africa, fasting, the miracle fruit, show a little love to the kitchen, best restaurants feel its a privilege for cooks to work with them thus lower their wages,To comment on this episode click here. There are currently Comments
