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First Aired - 02/09/2010 06:30PM
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Erica is back from Vietnam! This week is all about kimchi and fermentation. Find out why northern cuisine can sometimes get spicy.
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Why We Cook Introduction: Erica is Back From Vietnam! (11:01)
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Erica Wides, Why We Cook, Heritage Radio Network, Cotton Tree Lodge, Beliz, www.cottontreelodge.com, River Adventure Jungle Retreat, Vietnam, Streets International, www.streetsinternational.org, Erica is the director of Culinary Education, life skills, cooking skills, Seoul, South Korea, www.pinknsour.com, Korean markets, DMZ, North Korea, Korean food, Malaysian, Japanese cuisine, the hotter the country the spicier the food, climate influence on cuisine, chili peppers, kim chee, kim chi, Kimchi, fermented, lactic acid, tangy flavor, acidity, sour,The Miracle of Fermentation: Kimchi (12:50)
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Korea, kimchi is the foundation of Korean cooking, salted fermented vegetable and or seafood dish, 187 official varieties according to the Kimchi Museum, used as an ingredient and a side dish, probiotics, processed food, yogurt, red pepper, chili pepper is not common in Northern cuisine, red pepper paste, beef, raw fish, shellfish, antibiotic properties, short growing season in northern climates, pickles, sauerkraut, confit, cheese, lactobacillus, yeast, digestion, excretion, lactic acid, gives food sourness,Immune Fighters! (11:43)
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kimchi is made from salted cabbage, rubbed down with red pepper paste, immune fighters, brine, keep the cabbage fully immersed in the liquid, wine, perfect cellar temperature is 55 degrees, some restaurants specialize in serving aged kimchi, vitamin C, oranges, long distance refrigeration, railroads, cabbage products protected sailors against scurvy, limes, B vitamins, vegetarians, Buddhist countries, miso, Japanese, red meat, tuna, communal eating, Eastern Europe, shredding machines,To comment on this episode click here. There are currently Comments
First Aired - 11/17/2009 06:30PM
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This week's episode of Why We Cook is all about cacao with special guest Jeff Pzena, owner of The Cotton Tree Lodge in Belize. Why might cacao be the next superfood and how is this bitter plant transformed into what we know as chocolate?
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Cacao: The Next Superfood? (10:15)
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The Cotton Tree Lodge, cacao, uses, products, cacao pod comes from cacao tree, native to all tropical regions of the Americas, originated in the Amazons, white pulpy covered beans, cacao doesn't taste anything like chocolate at first, beans get transformed through fermentation and roasting, cacao high in flavonoids, cacao poised to become the next superfood, big artisanal chocolate making movement, super high quality single-origin beans,Jeff Pzena Introduces The Cotton Tree Lodge (15:10)
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Fairway Market, The Naturalist, Belize, Jeff Pzena, The Cotton Tree Lodge: www.cottontreelodge.com, rustic ecotourism lodge, what's the connection between the cacao and the lodge?, Jeff bought what he thought was a bag of almonds but were actually washed cacao seeds, Cotton Tree Chocolate, Belize used to be British colony, hot chocolate: the Mayan way, why has the Mayan version of hot chocolate not hit the American market?, 3 different types of cacao beans in world, all three varieties have hybridized and cross-polinized, fungus attacking cacao trees,Bean-to-Bar Chocolate Production (7:20)
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yeast and bacteria attacks and ferments cacao, beans break down under influence of acidic and lactic acid, wicking away acids from center of the bean, beans must dry over the course of a week, beans are then roasted for twenty minutes, no acidity in unfermented beans, after roasting beans are milled and paper-thin shell removed, broken pieces without the shell are called nibs, sugar wasn't widely grown until colonization of new world,To comment on this episode click here. There are currently Comments
