Something You Should Know about Cooking and the Kitchen


Secrets Of Making Food Taste Better

August 6, 2015

 

Interview with George Erdosh, author of the book What Recipes Don't Tell You

 

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Mike Carruthers:
When it comes to improving the flavor of food one important key to any recipe is browning.

 

George Erdosh:
Recipes start, almost always, brown the meat first. And that browning precipitates powerful flavor enhancing reaction which gives flavor to food.
 


George Erdosh

The Water You Drink

July 9, 2015

 

Interview with Dr. James Symons, author of the book Plain Talk about Drinking Water

 

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Mike Carruthers:
Nothing is more important to your survival than the water you drink which is one reason why so many people buy bottled water.

 

Dr. James Symons:
To take water on a hike or something in a bottle so you can hydrate yourself is fine but to buy bottled water because you’re afraid of what comes out of the tap is just wrong.
 


Dr. James Symons

Food Science For Better Cooking

March 6, 2015

 

Interview with Russ Parsons, author of the book How to Read a French Fry: And Other Stories of Intriguing Kitchen Science 

 

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Mike Carruthers:
In the world of cooking, it seems common wisdom that you should you only cook vegetables lightly, al dente.

 

Russ Parsons:
The al dente vegetable, I think, is one of the things that cooks really have a lot to answer for.
 


Russ Parsons

Essential Food Facts

September 26, 2014

 

Interview with Perla Meyers, author of the book How to Peel a Peach: And 1,001 Other Things Every Good Cook Needs to Know

 

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Mike Carruthers:
Did you know that a dash of salt in any cake you bake is going to make it taste better?

 

Perla Meyers
Not only in cakes in all desserts everything that is a fruit dessert, if you don’t want salt you add lemon because what you’re looking for is complexity of flavor.

 


Perla Meyers

Expert Outdoor Cooking

July 31, 2014

 

Interview with Adam Reid, author of the book The Best Recipe: Grilling and Barbecue

 

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Mike Carruthers:
When you're cooking steaks and burgers on a grill about the worst thing you can do is press down on them with a spatula.

 

Andrew Reid:
Because you're just going to press all the juices out of there and that's what you want in the food.
 


Adam Reid

Better Outdoor Cooking

June 26, 2014

 

Interview with Chef Todd Mohr Founder of www.WebCookingClasses.com

 

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Mike Carruthers:
Cooking on the grill outside is in many ways harder than cooking the kitchen. For one thing food tends to stick to the grill.

 

Chef Todd Mohr:
People complain to me about that all of the time. How do I get things to stop sticking? Well that’s one of the most important things is to #1 get that grill very hot to begin with.
 


Chef Todd Mohr

Germs In Your Home

June 10, 2014

 

Interview with Alison Janse, co-author of the book The Germ Freak's Guide to Outwitting Colds and Flu: Guerilla Tactics to Keep Yourself Healthy at Home, at Work and in the World

 

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Mike Carruthers:
Where are most of the germs in your house?

 

Allison Janse:
A lot of people think that the bathroom in their home is the germiest thing and again that the toilet is the germiest thing. It surprises them to know that their sink has 200 times more bacteria in it than the toilet.

 


Allison Janse

Why Men Are Becoming More Feminine - Part 2

January 22, 2014

 

Interview with Dr. John LaPuma, author of the book Refuel: A 24-Day Eating Plan to Shed Fat, Boost Testosterone, and Pump Up Strength and Stamina

 

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Mike Carruthers:
Men are becoming more feminine. Part of it has to do with body weight and part of it has to do with toxins in the environment.

 

Dr. John LaPuma:
The simplest ways for men to get started to avoid estrogen in their food and plastics that can corrupt their hormones and gender bend are to simply wash your hands more often.
 


Dr. John LaPuma

Grocery Store Psychology

November 22, 2013

 

Interview with Brian Wansink, Professor of Marketing & Nutritional Science, Cornell University

 

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Mike Carruthers:
Your supermarket is laid out in a very deliberate way. Produce on the side, dairy in the back, frozen food in the middle... it’s all to move you throughout the store and keep you there longer. Why? 


Brian Wansink, PhD:

The longer we end up lingering in a grocery store the more we end up buying. If the frozen foods, like the desserts and things initially met us as we walked in, we'd buy these things, but then we'd feel rushed through the rest of the store to kind of get out, before the stuff melted or spoiled.
 


Brian Wansink

Foods For Health & Beauty

September 19, 2013

 

Interview with Peggy Kotsopoulos, author of the book Kitchen Cures: Revolutionize Your Health with Foods that Heal

 

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Mike Carruthers:
Our health and our mood can be affected by what we eat and what we drink.

 

Peggy Kotsopoulos:
I think a lot of people confuse thirst for hunger so they’ll tend to reach to eat something before they reach to hydrate themselves.
 


Peggy Kotsopoulos

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