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November
2, 2007:
Essential Food Facts
Interview
with Perla Myers, author of the book How
to Peel a Peach
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Mike
Carruthers:
Do you usually cook a big turkey for Thanksgiving?
Perla Myers:
I recommend that people should use two ten-pound turkeys instead
of one twenty-pound turkey.
Cooking expert
Perla Meyers, author of the book How
to Peel a Peach…
Because it's
much moister. It cooks in an hour and forty-five minutes, and
you have a lot of dark meat, and the white meat doesn't get
to be over-cooked.
The best carrots
in the world, says Perla, are grown in California.
I teach cooking
in New England, and I do classes there. And we have found that
no matter how much we go to the local farmer or grow our own,
carrots are really not as sweet on the East Coast as they are
on the West Coast.
And Perla says,
never, ever buy Parmesan cheese already grated.
Parmesan has
a shelf life of, once it's grated, a maximum of two hours before
the taste completely evaporates, number one. Secondly, when
a shop pre-grates the Parmesan they use a lot of the rind, and
that you don't want either, so the Parmesan is already not that
good. And, thirdly, very often in this country, they do not
use Reggiano. They use Parmesan from Argentina which, unfortunately,
can be called Parmesan, and it has a black skin and it's totally
artificial products and really terrible, and that's used mostly
for grated Parmesan.
At
somethingyoushouldknow.net
I'm Mike Carruthers and that's Something You Should Know.
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