Can changing our dining utensils change the flavour of food? Simon Parkes investigates.
trinefalbe / collective / tags / cooking
Tagged with “cooking”
(41)
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The Science of Taste
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We Evolved To Eat Meat, But How Much Is Too Much? : The Salt : NPR
Scientists agree we evolved to eat meat, but some of us may be pushing the limits of consumption. Paleo diet enthusiasts believe meals should be more like early man’s, but modern doctors disagree.
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This Chef Loves Her ‘Pig,’ From Nose To Tail : NPR
April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig’s ear. Her new cookbook is a paean to meat â and from snout to tail, every part of the animal appears on her dinner table.
http://www.npr.org/2012/06/29/155927258/this-chef-loves-her-pig-from-nose-to-tail
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Cook The Perfect Steak
Masterchef 2011 champion Tim Anderson shows Jenni how to cook the perfect steak – his choice of cut is sirloin. All he uses is a hot pan, some oil, pepper and sea salt, and his fingers to check when it’s done!
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Clean Your Grill, And Other Hot Holiday Tips From Food Network’s Alton Brown : The Salt : NPR
If there’s one grilling tip to remember this Memorial Day weekend, it should be this: Flame is bad. Whether you’re barbecuing OR grilling, a meat-eater or a vegetarian, here’s how to keep your flavor from going up in smoke.
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Cooking with Love - Mule Radio Syndicate
Spend Valentine’s Day doing something you love — cooking, of course! Jim and Neven chat about why you should cancel your dinner reservations for February 14, dining for amateurs and how a grilled cheese can be an act of love.
Tagged with salt and fat cooking valentine food
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The Friday Podcast: Who Killed Lard? : Planet Money : NPR
You rarely see lard on menus. There aren’t shelves and shelves of it in every supermarket. In this country, we’ve sort of lost touch with the once beloved pig fat.
On today’s podcast, we ask — who killed lard? Was it Upton Sinclair? His novel, The Jungle, contained this memorable passage about the men who cook the lard:
"…and as for the other men, who worked in tank rooms full of steam, and in some of which there were open vats near the level of the floor, their peculiar trouble was that they fell into the vats; and when they were fished out, there was never enough of them left to be worth exhibiting,— sometimes they would be overlooked for days, till all but the bones of them had gone out to the world as Durham’s Pure Leaf Lard!"
Or should we blame William Procter and James Gamble? It was their company which created a new alternative to lard — the "pure and wholesome" Crisco.
http://www.npr.org/blogs/money/2012/01/06/144806987/the-friday-podcast-who-killed-lard
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‘Kitchen Science’: The Dinner Is In The Details : NPR
In How to Read a French Fry: And Other Stories of Intriguing Kitchen Science, Russ Parsons answers all sorts of food science questions, including why meat browns, why sauces emulsify and how frying is different from roasting.
http://www.npr.org/2011/08/31/139791166/kitchen-science-the-dinner-is-in-the-details
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Tried And True Tricks From ‘America’s Test Kitchen’ : NPR
From perfect pie crusts to poached salmon, Christopher Kimball and Bridget Lancaster share cooking tips and secret shortcuts from America’s Test Kitchen. The biggest challenge is getting home chefs to faithfully follow recipes, Kimball says: "They will substitute ingredients with great abandon."
http://www.npr.org/2011/12/07/143259669/tried-and-true-tricks-from-americas-test-kitchen
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For London Chef, ‘Plenty’ To Love About Vegetables : NPR
Israeli-born chef Yotam Ottolenghi’s new cookbook, Plenty, draws from his column for London’s Guardian newspaper, "The New Vegetarian." The chef himself isn’t a vegetarian, but the recipes,which showcase his Middle Eastern and Mediterranean background, include no meat.
http://www.npr.org/2011/06/26/137402727/for-london-chef-plenty-to-love-about-vegetables
Tagged with food cooking npr vegetables book:author=yotam ottolenghi