Mike
Carruthers:
Whenever you make a cake put
in a pinch of salt.
Perla
Meyers
Not only in cakes in all desserts
everything that is a fruit dessert, if you don’t want sal,t
you add lemon because what you’re looking is for complexity
of flavor.
Cooking
expert Perla Meyers, author of the book, How
to Peel a Peach…
Take
a piece of cantaloupe, if you just put a little bit of lime
and even if the cantaloupe is not very ripe, it’ll bring it
to life in a way that you never expected.
And
is there a difference between brown eggs and white eggs?
Essentially,
there really isn’t. Taste-wise, people tend to gravitate towards
brown eggs because they look like country. It very often happens
that a brown egg would have somewhat of a harder shell, but
otherwise really there really isn’t any.
And
apples, Perla says so many apples come from New Zealand and
sit in cold storage before you ever get them that they loose
their flavor. But this time of year…
A
simple Golden Delicious apple that comes from a farm - it’ll
make your best tart. And a Macintosh is still a wonderful apple
that is great for sauces, and still you can get Jonathans that
are wonderful eating apples. And it’s really about eating apples
in their season - it gets extended, but you’ll never get a great
apple in January. You just won’t.
For
transcripts, visit our website somethingyoushouldknow.net.
I’m Mike Carruthers and that’s Something You Should Know. |
