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First Aired - 05/26/2009 06:30PM
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In her premiere episode, Erica takes us back to the first family meals, offers a brief how-to on cooking various meat cuts, and interviews the Executive Editor of Art Culinaire magazine.
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Program Intro (5:10)
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Institute of Culinary Education, making a living in the food industry, why do we cook?,Cooking 101: A History (9:02)
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discovery and harnessing of fire, birth of cooking, fire improves taste and makes food edible, grain vs. grass fed meat, our bodies have evolved along with changes in our diets, cooking our food put us at the top of the food chain, raw diet contributing to brain shrinkage and devolution, Catching Fire: How Cooking Made Us Human, cooking as an evolutionary catalyst, cooking civilized us, first sense of community,Wet Heat vs. Dry Heat Cooking (10:45)
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wet cooking uses liquid as a conduit to get heat into food, tougher parts of animal contain most collagen, collagen only dissolves in liquid, dissolves into gelatin, mouthfeel, more tender proteins like steaks respond to high dry heat methods, well-marbled meats, proteins firm up as they cook, if unsure talk to your butcher, how much exercise did a given part of the animal get, what do you want to cook?, wet heat low temp and slow, dry heat high temp and fast,Jody Eddy, Executive Editor, Art Culinaire (11:48)
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The Fat Duck, molecular gastronomy, two years to develop a menu item, Eddybles, Art Culinaire Magazine, high-prestige food magazine, Jody suffered an injury and transitioned from the kitchen to the keyboard, Icelandic culinary scene, strong slow food movement, puffin a delicacy in Iceland,To comment on this episode click here. There are currently Comments
First Aired - 05/18/2010 06:30PM
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This week on Why We Cook Erica delves into skewered bits of meat! Tune to hear Erica break down Sate and Yakitori; all of the delicious street foods that are the result of a host of compressed influences and cultures.
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Why We Cook Introduction: Origins of Fast Food (11:52)
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Erica Wides, Why We Cook, BAO Fresh Kombucha, www.drinkbao.com, Heritage Radio Network, Erica has traveled a lot, why do cultures have street food, what was the first fast food invented by humans, matzo, convenience food, skewers, street food, street vendors, skewers of squid, Korea, ancient food, sate, kebab, meat on a stick, yakitori, bamboo as a skewer, people throw food debris on the ground in Vietnam,Used Skewer Tricks & The History of Satay (11:53)
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most universal street food, meat on a stick, satay, bamboo, what do you do with a skewer after eating the meat?, Erica's trick: cut a lemon in half and stick it on the tray. take a used skewer and stick it in the lemon. this is where the used skewers go, you can't learn this stuff on the Food Network!, universal phenomena of skewerd meat, satays were born in Indonesia, coconut palm leaf, mutton, lamb, goat, beef, turtle, halal, eel, the satay made its way into Thailand and Vietnam, they love pork, turmeric, miracle drug!, peanut sauce, Why We Cook facebook page, there is a link for a satay related comedy clip, Curb Your Enthusiasm, Larry David,To comment on this episode click here. There are currently Comments
First Aired - 10/05/2010 06:30PM
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This week on Why We Cook Erica talks about how a swimming class lead to the realization that cooking is simply subtracting water from food. She also recounts a recent interaction with a Giant Puffball mushroom, and thoughts as to why it wasn't the delicious Porcine-like treat she'd had hoped. This episode was brought to you by The Barterhouse: importers of fine wine.
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Why We Cook Introduction: Learn To Swim (10:24)
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The Barterhouse, www.barterhouse.com, Why We Cook, Erica Wides, Heritage Radio Network, ChefSmartyPants Radio Show, Episode 61!, swim technique class, pool water that looks like fish stock, cooking is just about forcing the water out of things, what is cooking all about?, everything has water in it, clear butter fat, clarification, cooking out water, baking, hydrate and then cook the water out, water raises the surface temperature high enough to let you do other things, caramelizing, giant Hen of the Woods mushroom, mushrooms are almost entirely water, they do have protein, giant puff ball mushroom, texture is key to enjoying mushrooms, they are soggy if you don't force the water out of them,All About Mushrooms (9:46)
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hiking, bolete mushroom, porcini mushroom, black foods, artificial coloring, white puff ball mushroom, it looks like a human skull, no bug damage, mushroom baby, breaded and tofu, cooking techniques to masquerade something, ratatouille, grilled mushroom, grilled portobello mushroom, marshmallow circus peanut, mushroom texture like soft tofu, insipid, poorly cooked eggplant, mushroom spores, they were making my eyes and throat itch, they can contain over a trillion spores, do not stick mushrooms up your nose, Bob Dylan mushroom lung, roasting mushrooms,Cooking Mushrooms in Alternative Ways (8:35)
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basic principle of cooking, roasted mushrooms, overcooked mushrooms, mushroom chips, mushroom jerkey, they were really good, almost burned mushrooms, mushrooms as garnish, snack mushrooms, teaching is like parenting, sometimes it is good not to tell to much to your children, mushrooms are like sponges, mushroom myths, quickly soak mushrooms, pork porterhouse chops, Heritage Foods USA, less water more flavor, dehydrated mushroom, flavor spunges, picking mushrooms,To comment on this episode click here. There are currently Comments
