Subscribe via RSS Subscribe via RSS Feed
Subscribe via Email Subscribe to Newsletter
Subscribe to iTunes Podcast Subscribe to iTunes Podcast

Something You Should Know about Cooking and the Kitchen

Which Organic Foods Are A Waste Of Money?

May 9, 2013

 

Interview with Mira Calton, co-author of the book Rich Food Poor Food: The Ultimate Grocery Purchasing System (GPS)

 

________________

 

Mike Carruthers:
Buying organic what could be healthier? But of course organic food is more expensive than conventionally grown food so here’s some good news…

 

Mira Calton:
There’s actually 14 different vegetables and fruits that you don’t have to buy organically. That’s a great place where people can really start to save some money.
 
Mira Calton

Food Ingredients To Avoid

March 25, 2013

 

Interview with Mira Calton, co-author of the book Rich Food Poor Food: The Ultimate Grocery Purchasing System (GPS)

 

________________

 

Mike Carruthers:
While they’re legal there are some ingredients in the foods you eat you may want to think twice about. For example…

 

Mira Calton:
Azodicarbonamide one of the longest words you’ll see on a label they use it to make flour whiter. Whereas in other countries they just let it turn white in about a week.
 

  
Mira Calton

Science Of The Kitchen

February 5, 2013

 

Interview with Jack Bishop Editorial Director at America’s Test Kitchen and contributor to the book The Science of Good Cooking (Cook's Illustrated Cookbooks)

 

________________

 

Mike Carruthers:
Cooking whether you realize it or not is actually science – for example when you brown meat on the grill or in a skillet…

 

Jack Bishop:
It is actually a reaction between the natural sugars and carbohydrates and the proteins. And so you are basically creating flavor when you brown something.
 
Jack Bishop

Holiday Kitchen Tips

December 21, 2012

 

Interview with Jack Bishop, author of the book 834 Kitchen Quick Tips: Tricks, Techniques, and Shortcuts for the Curious Cook

 

________________

 

Mike Carruthers:
If you spend a lot of time cooking around the holidays by the time you're ready to sit down and eat, your hands can smell like garlic, onions or whatever you've been cooking.

 

Jack Bishop:
And I've tried all of those tips: lemon, salt to get rid of them - the one that works the best..mouthwash.
 
Jack Bishop

Thanksgiving Turkey Issues

November 21, 2012

 

Interview with Elizabeth Shepard, author of the book Let's Talk Turkey . . . And All the Trimmings: 100 Delicious Holiday Recipes, Tips, and Ideas from America's Top Magazines

 

________________

 

Mike Carruthers:
Just about every Thanksgiving dinner has at least 1 little emergency. For instance it’s time to cook the turkey and it’s still partially frozen.

 

Elizabeth Shepard:
The trick to that is to immerse it in a sink full of cold water, keep it in its wrapper. You want to put it in the sink about 30 minutes per pound of turkey that you have to get it to its total defrost time.
 
Elizabeth Shepard

Supermarket Secrets

March 19, 2012

 

Interview with Teri Gault, Founder of TheGroceryGame.com

 

________________

 

Mike Carruthers:
People try lots of ways to save money at the supermarket like planning this week’s meals around what’s on sale this week.

 

Teri Gault:
The whole idea of making a meal plan based on what’s on sale this week that sounds so smart but you’re not going to get everything on sale this week that you need. Because there’s only going to be about 20% of the things you need on sale.
 
Lisa Gault

Fascinating Food Science - Part 2

March 7, 2012

 

Interview with David Joachim, author of the book The Science of Good Food: The Ultimate Reference on How Cooking Works

 

________________

 

Mike Carruthers:
To cook a really good steak you first need to understand some food science.

 

David Joachim:
What is so delicious about grilled steak or just about any grilled food is the browning on the surface.
 
David Joachim

Fascinating Food Science

March 6, 2012

 

Interview with David Joachim, author of the book The Science of Good Food: The Ultimate Reference on How Cooking Works

 

________________

 

Mike Carruthers:
You probably consider bacon to be a pretty high fat food.

 

David Joachim:
Bacon is about, it’s about ½ to 2/3 fat content when it’s raw but the truth is most of that fat renders out – so raw bacon has about 126 calories but when it’s cooked it only has 35 calories.
 
David Joachim

Making Food Healthier

February 9, 2009

 

Interview with John La Puma, author of Chef MD's Big Book of Culinary Medicine: A Food Lover's Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy

 

_____________

 

Mike Carruthers:
Some scientific research has been done on the food we eat and how we cook it and how that impacts our health - the results are really interesting.

 

John La Puma:
If you marinate meats or chicken or fish and then grill it (at high temperature) you actually reduce the cancer-causing chemicals by 77% just with that marinade.


John LaPuma, M.D.

 

What Home Cooks Need To Know

October 20, 2011

 

Interview with Kathleen Flinn, author of the book The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

 

________________

 

Mike Carruthers:
Whether you cook a lot or a little everyone can use some help in the kitchen to save time and money. And one thing every cook needs is a sharp knife.

 

Kathleen Flinn:
A sharp knife is the number 1 tool you can have in terms of prompting you to cook more because it goes so much faster – it just doesn’t take as long to cut stuff up.
 
Kathleen Flinn

Topics

Most Popular

Something You Should Know - Blogged