Podcasts about aki kamozawa

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Aki Kamozawa & H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Plumstead, PA. They also co-own Curiosity Doughnuts, a small, artisan doughnut shop, open weekends only, in the Stockton Market across the river in Stockton, NJ. The two met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks based on the premise that a solid understanding of science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking makes anything possible. They specialize in helping other chefs express their own cuisine more clearly and effectively. In addition to their work with individual chefs and restaurants, they have consulted with companies including the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever.Their first book, Ideas in Food, Great Recipes and Why They Work, was published in December of 2010 by Clarkson Potter. It is a handbook for cooks and chefs, teaching them how to unleash their creativity, intensify flavors, improve efficiency, and have fun in the kitchen. Ideas in Food is a blend of stories, science and recipes based on their experience and experiments in the kitchen. Their second book, Maximum Flavor, Recipes That Will Change the Way You Cook, was published by Clarkson Potter in October of 2013. It's a workbook with practical and delicious recipes to cook every day at home. It includes a plethora of tips and techniques for the getting the most flavor out of your food and making every dish your own. Their third book,Gluten Free Flour Power, Bringing Your Favorite Foods Back To The Table, was published by Norton in March 2015. It is an exploration of family favorites made possible by creating gluten free all purpose flour blends at home.Aki and Alex began the blog Ideas in Food in December 2004. It began as a digital notebook to record their work in their restaurant kitchen. It has morphed into a clearinghouse for ideas gleaned from various mediums: restaurants, blogs, books, people and everyday life; all of it relating back to their kitchen. Over the past six years the website's popularity has grown from a cult following of professional chefs into a benchmark for culinary blogs. It is a favorite for its combination of solid information, creative ideas, and illustrative photography. The focus is on sharing ways to make delicious and beautiful food. That is what draws readers back time and again. Ideas in Food was voted Best Culinary Science Blog in the 2013 Saveur Best Food Blog Awards.Aki and Alex won an IACP Award for Instructional Culinary Writing with Recipes for participating in a series of articles written for Gilt Taste in 2011. They co-wrote a series of articles for Serious Eats in 2014. Aki and Alex contributed an essay to The Kitchen as Laboratory, published by Columbia University Press in January 2012. They are interviewed in the book, Cooking for Geeks, by Jeff Potter, published by O'Reilly in August 2010. They contributed an essay to the anthology Food and Philosophy, which was published by Wiley-Blackwell in November 2007. Alex and Aki wrote a column titled Kitchen Alchemy for Popular Science online based on scientific explorations in the kitchen. They wrote an article about garlic for Santé Magazine in March of 2009. In addition to this they have been featured in articles for many publications including the New York Times, Los Angeles Times, Philadelphia Inquirer, Food and Wine, Bon Appetit, Saveur, Santé Magazine, and Gourmet, and their work can occasionally be found on other blogs and websites around the Web.Aki and Alex have been honored to speak and teach at professional conferences around the world: The World Pastry Forum, Star Chefs International Chefs Congress, International Association of Culinary Professionals, Women Chefs and Restaurateurs, the Experimental Cuisine Collective, The Flemish Primitives and the International Association of Culinary Professionals. The pair were invited to speak at Harvard in November 2010 and participated in a culinary round table at Cornell University in 2008. They have appeared as guest chefs for four Holland America cruises, leading demonstrations and teaching classes for groups from 12-150 people. Aki and Alex travel the United States and beyond cooking guest chef dinners and teaching culinary workshops.Aki and Alex appear in two episodes of Foodography on the Cooking Channel in 2010. Their consulting business was featured on an episode of Friday Night Arts on their local PBS station, WHYY, in June 2010. In 2008 they appeared in an episode of The Food Detectives on the Food Network demonstrating the uses of liquid nitrogen. In May 2009, Aki and Alex discussed food science with Michael Colameco for his radio program Food Talk on WOR in New York City.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.Kristen will be back with a new genius recipe and podcast next week, but hey—let us know how these carrots turned out by emailing genius@food52.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before  starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from  Alex Talbot and Aki Kamozawa's Ideas in Food.

Great-tasting treats for the holidays Author/Guest: Aki Kamozawa Co-Author: Alexander Talbot Gluten free certainly doesn’t mean “deprived of great taste.” Though this glamorous cookbook was designed for professional chefs to ... The post Aki Kamozawa: Gluten Free Flour Power appeared first on Danielle Lin Show.

Spicy, baked or fried ... winning ways to turn out chicken wings for your Super Bowl Spread.  David Leite of Leite's Culinaria shares tips with Fox News's Lilian Huang Woo. LISTEN HERE:   Buffalo Chicken Wings Leite's Culinaria photo: Ryland Peters & Small found on Leite's CulinariaKorean Chicken Wings What's the trick behind the best Korean chicken wings? According to Aki Kamozawa & H. Alexander Talbot, it's an overnight bath in a mixture of egg whites, salt, and baking soda. The concoction not only "forms an even coating that clings to the baked chicken wings and seasons them," as the authors explain, but somehow manages to "break down the outer layer of proteins on the skin," which renders the chicken skin thin and crackling, the underlying meat moist and juicy. There you have it. Best baked chicken wings recipe ever. Resourceful home cooks may wish to note that the authors also brush this very same marinade on a whole chicken, let it soak up the flavor in the fridge overnight, and then roast it. One last thing. It's not only the knee-wobblingly crisp skin that makes these baked chicken wings Korean-style. It's also the fact that they're served with yangnyeomjang, a Korean dipping sauce that's sorta sweet yet still has some heat.-Renee Schettler Rossi Korean Chicken Wings Adapted from Aki Kamozawa | H. Alexander Talbot | Maximum Flavor | Clarkson Potter, 2013 INGREDIENTS For the baked chicken wings 3 large egg whites 2 teaspoons baking soda 1 3/4 teaspoons fine sea salt 4 pounds whole chicken wings For the Korean dipping sauce 1/4 cup tamari soy sauce (seek out a gluten-free brand, if desired) 3 tablespoons apple juice 1 tablespoon honey 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1 teaspoon Korean red chile flakes or crushed red pepper flakes 1 tablespoon toasted sesame seeds, roughly chopped or coarsely ground if desired 1 garlic clove, grated 1/2 teaspoon grated ginger 1 scallion, finely sliced DIRECTIONS Make the baked chicken wings 1. Plop the egg whites, baking soda, and salt in a large bowl and stir to dissolve the salt and baking soda. Add the chicken wings and toss to coat evenly. Remove the wings from the bowl and arrange them on 2 wire racks. Place each rack over a rimmed baking sheet. Refrigerate the wings overnight, uncovered. (This results in the crisp skin. Don't skip this step!) 2. Preheat the oven to 450°F (235°C). 3. Slide the wings, still on the racks on the baking sheets, in the oven and bake for 15 minutes. Flip the wings over and cook for 10 more minutes. Flip the wings over again and bake until deep golden brown with ridiculously crisp skin, 10 to 15 more minutes. Let the wings cool on the wire racks for 5 minutes. Make the Korean dipping sauce 4. Meanwhile, in a small bowl, combine the soy sauce, apple juice, honey, rice vinegar, sesame oil, chile flakes, sesame seeds, garlic, ginger, and scallion. 5. Pile the baked chicken wings on a platter and serve the sauce alongside. Oh, and you're going to want to serve these with napkins. Ample napkins. Follow Lilian Woo on Twitter:@LilianNY Click HERE to listen to more FOX & Food podcasts Learn more about your ad choices. Visit megaphone.fm/adchoices

INTRO: (00:00) Will we ever be able to remember what episode we are on? It's episode 50! We have a surprise guest, he may just be the cutest ever, so check out the youtube companion video! If you are wondering why the episode is titled "It's Harry Potter!", listen or watch around minute 43 and on.OBSESSIONS: (2:29) Alison is obsessed with rings, which she shows off for the youtube viewers with some jazz hands. Lulu is obsessed with honeycrisp apples, they are just the most consistently delicious. WISHLIST: (07:00) Alison is wishing for wine right now. Or she wishes she had the power to turn her water into wine. Lulu wants an app to replace her metrocard, that works like Apple Pay.LULU’S 10K DAY - OSLO, NORWAY: (10:26) Lulu is very excited to visit the hip capital of Norway. She stays in the top suite at the Thief Hotel, then starts her day with a tour of the Henrik Ibsen house and buys Ibsen's Selected Plays. Next is elk carpaccio at Dr Kneipp’s Wine Bar. She purchases a nordic sweater at Dale of Norway, and gets a Adriana Degreas swimsuit and these Gucci "Guccy" crystal flip flops to wear to Árdna Sauna at SALT, where you hang in a sauna while enjoying live performances. Lulu visits the retro community around Grünerløkka, and gets a pin-up girl makeover from Miss Rockabully before visiting the 50s-themed Italian cocktail bar, Bettola. For dinner she went to Maaemo for their set menu with wine pairings.ALISON’S 10K DAY - MIDWAY, UTAH: (26:10) Alison stays in a luxury suite at the Homestead Resort. She has a soak in a geothermal spring Homestead Crater. Alison takes a tour of Heber Valley Artisan Cheese, and buys a few gift baskets for herself and a few friends. Next she goes for a guided fly fishing adventure, and she's dressed the part in waders, boots, and a rain jacket from Amazon. She stops in at Blue Boar Inn for a bite, then hires chef Aki Kamozawa to fly in and cook the rainbow trout that she caught while fly fishing.Read more about this episode and the cities we visited here.CHARITIES: (39:25)Kids Action for KidsBest Friends Animal SocietyPlease check out our Patreon campaign and consider joining #Team10KFOLLOW US:FacebookInstagramYoutubeTwitterWebsiteApple PodcastsGoogle Podcasts

In this episode of Radio Cherry Bombe, we bring you “Meet the Modernists,” a discussion with four chefs breaking rules and running kitchens their own way: Dominique Crenn of Atelier Crenn, Elise Kornack of Take Root, Iliana Regan of Elizabeth, and Anjana Shanker of Modernist Cuisine. The panel was moderated by Aki Kamozawa of Ideas in Food and introduced by Charlotte Druckman, journalist and author of “Skirt Steak.” This talk was recorded at the Cherry Bombe Jubilee conference in March 2015.

This week on Cooking Issues, Dave Arnold and Nastassia Lopez are joined by Aki Kamozawa and H. Alexander Talbot of Ideas in Food to talk food science and their new book, Maximum Flavor. Tune into this episode to hear how to reduce foam in shellfish stocks using a pressure cooker, and learn how hard water can affect beans. Are refrigerations naturally dry or moist, and how does refrigeration humidity influence food storage? Listen in to learn more about grilling cheeses, milk proteins, imitation caviar and more! What’s the best way to use blueberries in stirred cocktails? Make sure you don’t miss another insightful edition of Cooking Issues! This program has been sponsored by MOOD Magazine. “You can do fermentations without salt, but they’re not going to be consistent… If it gets sour, you’re probably going to be safe, but if it doesn’t, it’s possible that you’re going have some crazy stuff growing in there.” [18:25] — Dave Arnold on Cooking Issues

On today's THE FOOD SEEN, H. Alexander Talbot, half of the cherished blog Ideas in Food, a culinary consulting business (with Aki Kamozawa), that shares catered skillsets for creativity with chefs. It started as a digital notebook to record their work restaurant kitchens. What it's become is a starting point for many culinary round tables; how to concept an idea and give it the structure and clarity it needs. As seen in their book, IDEAS IN FOOD, they cultivate thought through classic techniques and innovative approaches … cook inquisitively and eat inspired. This episode is sponsored by White Oak Pastures. “I think language often guides, or misguides us, in the development of ideas. So someone that does a ‘deconstructed' clam chowder, I suppose it's more ‘analyzed' clam chowder. . . Its still clam chowder, it's just your version of it.” –Alexander Talbot on The Food Seen

Aki Kamozawa, co-author of Ideas in Food: Great Recipes and Why They Work joins Mark and Francis to discuss the science behind recipes and why bread rises, how to make sauces have a certain mouthfeel, how to cook meat perfectly, specifically why ...

Tonight I went international and interviewed Aki Kamozawa and Alexander Talbot of the blog Ideas in Food, as previously touted. I have followed their blog for some time and cannot fathom why they haven't got wider recognition. I cannot claim...