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First Aired - 09/22/2009 06:30PM
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The title of this week's Why We Cook: "Those Funny Salty Cured Things". Erica Wides sheds some light on the anchovy, the caper, and the olive. Listen in to learn how to incorporate these flavor-packed ingredients into your dishes.
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Add Massive Flavor to Your Food (8:25)
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funny little salty cured things, quirky culinary elements that add massive flavor to your food, oily fish, what happens when you mingle salt oily fish and things you think you hate to eat, anchovies, capers, olives, pasta puttanesca, salty cured oddities, remoulade sauce, green goddess dressing, eggs and anchovies a great combination, anchovies lend a rich savory quality to any dish, umami: the fifth taste, umami: savory meaty richness, freeformed glutamic acid, hundreds of anchovy varieties,If You Think You Hate Anchovies and Capers Think Again (10:00)
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anchovies: the unattractive food, what you find on your average pizza is the bottom of the barrel anchovies, anchovies are a great foil for other salty meaty products, capers, the best capers come from Provence, mustard oil develops in the caper, if caper flowers it turns into a fruit, good in martinis in place of an olive, leaves of the caper bush can be used as a coagulant in cheese making, raw capers have no taste that's why they get pickled, capers make a dish pop and sparkle, always add your capers at the very end don't cook them, they raise the taste profiles of everything else on a dish, capers good on top of pureed soups,Consider The Olive (10:42)
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Institute of Culinary Education, find Why We Cook on Facebook, call in! 718-497-2128, cured foods that add umami to your cooking, only a couple of fruits you can't eat raw: quince and olive, lye and olive curing, freshwater curing, cure olives yourself, 75 varieties of cultivated olive varieties, olive trees fireproof and virtually indestructible, olives add salinity and brine to dish, olives very bitter and tannic,To comment on this episode click here. There are currently Comments
First Aired - 09/01/2009 06:30PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
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Sponsored by
This week on Why We Cook: Erica talks slimy, oily fish, trying to cast a brighter light on anchovies, sardines, and mackerel with some brainy histories and quick prep tips.
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Oily Fish: A Primer (8:45)
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listen to the HRN Archives, podcasts coming soon, anchovies, mackerel, sardines, call in!, article about bluefish in NYTimes Magazine, oily fish, bluefish: maligned and misunderstood, Sam Sifton, avoid bluefish because of mercury and PCB contamination, tuna overfished, there are not plenty of fish in the sea, www.seafoodwatch.org, list of dangerous fish, Omega 3's, oily fish high in Omega 3's,Silvery, Slick, Fast Swimmers (11:10)
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mackerel, consumed extensively in Asia and Mediterranean, braised with fish sauce and caramelized sugar, Americans afraid of mackerel, Americans like dull fish, mackerel often associated with poverty and hard times, poor man's fish, Atlantic not Spanish or King mackarel, Spanish and King high in mercury, only get Atlantic mackerel, oily fish spoil quickly, fish ready for cooking should smell like high tide not low tide, mid-water fish caught in more sustainable and safe way, mackarel is a mid-water fish, you want cured not raw mackerel, mackerel contain anisakis, anisakis is a parasite that burroughs in the stomach lining, salting and vinegaring oily fish makes them taste better, creates umami, umami: the fifth taste, mackerel responds well to fast intense heating, fish skin is like fish bacon,Focus on the Anchovy and Sardine (9:00)
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send Erica fan email!, why do people hate anchovy?, Anchovy: #1 umami food, the French write love songs to the anchovy, add flavor complexity to any dish, the future of fish is in small fish, natural boom and bust cycle in sardine and anchovy populations in Atlantic, sardines spoil easily, cook fast and hot, make an acidic marinade boil and pour over sardines, buy them with bones and skin, anchovies and sardines have very little mercury because they are small, herring, skip the tuna at the fish market!,To comment on this episode click here. There are currently Comments
