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Something You Should Know about Cooking and the Kitchen

Secrets To Improving The Flavor Of Food

April 14, 2010

 

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

How Safe Is Your Tap Water?

March 3, 2010

 

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

What Influences How Much You Eat

November 6, 2009
Interview with Brian Wansink, author of Mindless Eating: Why We Eat More Than We Think

 

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Mike Carruthers:
It's estimated that we make about 200 food decisions a day. And we can influence how we make those decisions.

 

Brian Wansink:
We did something where we put candies on their (secretaries) desk or we put them six feet from their desk. And every single day we found out that the average secretary ended up eating a hundred and twenty five more calories if the candy was right on their desk than if it was just six feet away.
Brian Wansink

 

Fun & Healthy Eating

June 8, 2009

Interview with Wendy Bazilian, author of The Superfoods Rx Diet: Lose Weight with the Power of SuperNutrients

 

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Mike Carruthers:
With very little effort you can improve the nutrition of the meals you and your family eat.


Wendy Bazilian:
For example right in your cupboard are some of the most concentrated sources of antioxidants around - things like cinnamon, ginger, yellow curry and oregano.
Wendy Bazilian

 

Making Food Healthier - Part 2

February 10, 2009

Interview with Dr. 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

 

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Mike Carruthers:
You can make some of the foods you eat healthier just by changing the way you cook them.

 

John La Puma:
If you bake a pizza at 550 (degrees) instead of 400 or for 14 minutes instead of 7 minutes,  you more than double the bio-availability of the anti-oxidants in the whole-wheat crust. You do need a whole-wheat crust because that's where the anti-oxidants are - in the germ and the bran not the starch.


John LaPuma, M.D.

 

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

 

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Mike Carruthers:
Some scientific research has been done on the food we eat and how we cook it. And 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.

 

Food & Kitchen Secrets

May 27, 2002:
Interview with Myles Bader, Ph.D.
Author of 10,001 Food Facts, Chefs' Secrets & Household Hints 
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Mike Carruthers:
It's getting to be summer, and that means we like to leave the windows open. But that, of course, lets in flies and mosquitos.

Myles Bader, PhD

Myles Bader:
You keep a basil plant or two around the home, or put some fresh basil in a muslin bag, hang a couple bags around the house. You won't have a fly or mosquito in the house.

 

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