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mitchellkoch / Mitchell Koch

There is one person in mitchellkoch’s collective.

Huffduffed (590)

  1. SCAST 019| J. Kenji Lopez Alt - The Food Lab | Stella Culinary

    In this episode of Stella Cast, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog.

    In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time’s Best Sellers list.

    Here are some things we discussed in this episode:

    What Kenji is planning for his next book, volume 2 of The Food Lab.

    How to keep egg shells from sticking to sous vide and hard boiled eggs.

    Kenji’s favorite method for cooking hard boiled egs.

    How he like’s to use "umami bombs" to make his food more savory.

    How to use gelatin to mimic restaurant quality stocks and reduction sauces.

    His experiments with soaking pasta before cooking.

    And much more.

    Win a Free Copy of The Food Lab

    Kenji’s publicist was kind enough to send me a review copy of The Food Lab, but I already had purchased my own months prior. This means I have an extra copy to send out to one you.

    Here’s how to enter to win:

    Tweet Kenji a thank you for coming on Stella Cast. Make sure you at mention me, @chefjacob, so I’m aware of your tweet.

    Share a link to this podcast on Facebook, making sure to tag me so I see your post.

    You can do all three of the above and get entered to win three times. But more importantly than winning a book, you’ll be helping to spread the Stella Culinary love, and making it easier for us to get awesome guest like Kenji on the podcast in the future.

    Note: Due to the size and weight of this book, this giveaway is only available for people who live in the United States.

    Links for Kenji

    Buy his book, The Food Lab - Better Home Cooking Through Science

    Follow him on Twitter - @TheFoodLab

    Connect with Kenji on Facebook

    Read his Serious Eats blog.

    https://stellaculinary.com/audio-podcasts/stella-cast/scast-019-j-kenji-lopez-alt-the-food-lab

    —Huffduffed by mitchellkoch

  2. 123 Kenji Lopez-Alt - Better Home Cooking Through Science

    On the show this week we talk to Kenji Lopez-Alt, managing culinary director of Serious Eats and author of The Food Lab: Better Home Cooking Through Science.

    http://art19.com/shows/inquiring-minds/episodes/2fd8d3b5-260a-48b7-ac97-02796873f2e2

    —Huffduffed by mitchellkoch

  3. Thomas Keller | Under Pressure: Cooking Sous Vide

    Sous vide is an innovative culinary technique that is revolutionizing the professional food world. Blazing the gastronomic trail is Thomas Keller, owner and chef of legendary restaurants The French Laundry, Bouchon, and per se. In Under Pressure, Keller shows how this foolproof cooking method, which involves cooking food at precise temperatures below simmering, yields consistently phenomenal results. Named America’s Best Chef by Time magazine, Keller has earned numerous accolades over the past decade, including back-to-back Best Chef awards from the James Beard Foundation: the first chef to achieve such an honor.

    Chef Keller will be interviewed on-stage by fellow chef, and French Laundry co-author, Michael Ruhlman.

    https://libwww.freelibrary.org/podcast/episode/271

    —Huffduffed by mitchellkoch

  4. Episode 5: Sucking as a Service | Top Scallops

    Merlin and Max discuss Apple Music, their sous vide methods, a new business venture, and possibly Star Wars.

    https://topscallops.simplecast.fm/episodes/24296-episode-5-sucking-as-a-service

    —Huffduffed by mitchellkoch

  5. Ihnatko Almanac episode #00165: “One Good Knife” – Andy Ihnatko’s Celestial Waste of Bandwidth (BETA)

    iA #00165: “One Good Knife”

     

    I’m really pleased with this week’s show. Dan bought an Anova sous vide cooker based on my tales of how well it cooked my Thanksgiving dinner, and I thought it’d be fun to do an all-cooking show.

    We spent most of the show talking about sous vide cooking but I’d called out on Twitter for cooking-related ideas and questions, so we went a little broad, too. Some highlights, that I recall:

    You can eat pink chicken and not become violently ill;

    How to make green beans that taste great and don’t have to be eaten out of a sense of obligation;

    Vacuum sealers, and why I don’t have to eat lots of cheese very fast any more;

    Cooking Gear Acquisition Syndrome, and why One Good Knife is probably better than Several Weird Ones.

    I keep coming back to the idea of writing more about cooking, or maybe even starting a food podcast. I’m not an expert on food. My particular set of culinary skills involve methods of cheating your way through a nice, cooked meal. I have little to offer by way of insights on the difference between shaved and ground truffles. I’m the guy who was excited to discover that chopsticks have a million uses, you can buy a million of them for like ten bucks, and if you use ‘em instead of the usual cooking and eating utensils, you wind up with one or three fewer things to wash and dry after dinner.

    I shall ponder.

    My Tweets about this particular show attracted the attention of the folks at Nomiku. They’re the other big name in consumer sous vide cookers, and they’ll be sending me their next-gen device when it ships next month.

    Related

    http://ihnatko.com/2015/12/19/ihnatko-almanac-episode-00165-one-good-knife/

    —Huffduffed by mitchellkoch

  6. Thomas Keller | Under Pressure: Cooking Sous Vide

    Sous vide is an innovative culinary technique that is revolutionizing the professional food world. Blazing the gastronomic trail is Thomas Keller, owner and chef of legendary restaurants The French Laundry, Bouchon, and per se. In Under Pressure, Keller shows how this foolproof cooking method, which involves cooking food at precise temperatures below simmering, yields consistently phenomenal results. Named America’s Best Chef by Time magazine, Keller has earned numerous accolades over the past decade, including back-to-back Best Chef awards from the James Beard Foundation: the first chef to achieve such an honor.

    —Huffduffed by mitchellkoch

  7. Cooking Issues #189 - Sous Vide and Fireball Whiskey

    This week on Cooking Issues, Dave Arnold is joined by Douglas Baldwin, author of Sous Vide for the Home Cook to discuss death curves, low-temp safety, and his ChefSteps sous vide class. Later on they discuss the ethics of food safety procedures and the risks of eating. Dave also takes listener questions on injection turkey brining and the science behind the infamous fried turkey explosion. After the break Dave goes into detail on grinders of all types and his thoughts on the Fireball whiskey recall. This program was brought to you by Cain Vineyard & Winery.

    If you’re going to try something new and experimental for Thanksgiving, test it first" [13:00]

    "Cooking is relatively unsafe unless its very well controlled. This is why people get food poisoning all the time. As a whole, low temp cooking is vastly more controlled than traditional home cooking and therefore more safe." [19:00]

    "The average sprout is an abomination!" [25:00]

    —Dave Arnold on Cooking Issues

    https://audioboom.com/boos/2662930-cooking-issues-episode-189-sous-vide-and-fireball-whiskey

    —Huffduffed by mitchellkoch

  8. Do Try This At Home: Hacking Chicken Sous Vide : The Salt : NPR

    Sous-vide makes meat moist and flavorful, but can take up to 96 hours, not to mention a $500 machine. Chef Christina Tosi shares a technique she uses to cheat in her home kitchen: the "Bird in a Bag."

    http://www.npr.org/sections/thesalt/2015/06/18/415457705/do-try-this-at-home-hacking-chicken-sous-vide

    —Huffduffed by mitchellkoch

  9. 355: The Giant Pool of Money

    A special program about the housing crisis produced in a special collaboration with NPR News. We explain it all to you. What does the housing crisis have to do with the turmoil on Wall Street? Why did banks make half-million dollar loans to people without jobs or income? And why is everyone talking so much about the 1930s?

    ===
    Original video: http://www.thisamericanlife.org/radio-archives/episode/355/the-giant-pool-of-money
    Downloaded by http://huffduff-video.snarfed.org/

    —Huffduffed by mitchellkoch

  10. “The Iceman,” Wim Hof | The Blog of Author Tim Ferriss

    "Breathe, motherfucker." - Wim Hof WARNING: AS I’VE EMPHASIZED BEFORE, NEVER DO BREATHING EXERCISES IN WATER OR BEFORE TRAINING IN WATER. SHALLOW-WATER BLACKOUTS CAN BE FATAL.

    http://fourhourworkweek.com/2015/09/07/the-iceman-wim-hof/

    —Huffduffed by mitchellkoch

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