Podcasts about cooking techniques

This week we discuss various topics ranging from Nick's new company car and the challenges of car maintenance to their favorite YouTube channels and personal gadgets. We share humorous anecdotes about family dynamics, battery charging solutions, and nostalgic beverages from our youth, all while maintaining a light-hearted and engaging dialogue. Or something like that.Support the show ( https://www.patreon.com/user?u=15325671) or Buy Us A Coffee at: https://www.buymeacoffee.com/PoddiMouths Visit https://www.poddimouths.com to listen to past episodes, shop the merch store, and so much more! Wanna start your own podcast? Get started with Riverside.fm by clicking https://riverside.fm/?utm_campaign=campaign_1&utm_medium=affiliate&utm_source=rewardful&via=poddiChapters00:00 Introduction to New Car Benefits02:59 Car Troubles and Solutions06:05 YouTube Favorites and Content Creation08:55 Battery Charging Insights11:58 Watches and Personal Gadgets14:55 Family Dynamics and Humor18:02 Nostalgia and Retro Beverages25:50 Celebrating Special Occasions with Drinks26:53 Sweet Drinks and Stomach Aches28:58 The Impact of Ingredients on Health29:59 Political Commentary and Common Sense35:02 Canning and Food Preservation Techniques40:03 Buying Meat in Bulk and Cost Efficiency44:57 Cooking Techniques for Perfect Steaks

New Zealand is filled to the brim with beautiful food and delicious ingredients, and Thursday night saw some of our top producers celebrated at the Outstanding Food Producer Awards. Nici Wickes decided to focus in on a couple of the winners — Conscious Valley Lamb and Akaroa Salmon— and offer up a few simple cooking techniques for each. LISTEN ABOVE See omnystudio.com/listener for privacy information.

SummaryIn this conversation, Jeremiah and Andrea discuss the significance of efficient meal prep systems in achieving body composition goals. They share personal experiences and insights on how meal prep can alleviate the stress of cooking, improve consistency in nutrition, and ultimately lead to better results in fitness and health. The discussion covers practical tips for meal preparation, including cooking techniques, tools, and more.Chapters00:00 Introduction to Meal Prep Importance11:00 Keys to Efficient Meal Prep18:01 Cooking Techniques and Tools for Meal Prep24:59 Minimizing Grocery Store Trips29:59 Personal Meal Plans and Prep StrategiesKeywordsmeal prep, efficient cooking, body composition, nutrition, meal planning, fitness, healthy eating, cooking tips, meal prep systems, food preparation, meal prep, efficient cooking, grocery shopping, family meals, meal planning, healthy eating, time-saving tips, cooking techniques, nutrition, meal strategiesTo Apply For Coaching With Our Team: CLICK HERETo ask us a question for the next Q+A episode: CLICK HERE Read Our Free Blogs: CLICK HERE

Send us a text SummaryIn this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into a variety of topics centered around food, cooking experiences, and personal updates. They discuss their Valentine's Day celebrations, unique food experiences, memorable restaurant events, cooking techniques, and the joys of preparing surf and turf. The conversation also touches on life updates, including the dynamics of having a new roommate and the benefits of downsizing. In this episode, Ronnie and Brian discuss various topics ranging from home organization and van build-outs to culinary experiences and humorous anecdotes from their work in the food industry. They share insights on maximizing space in living areas, the challenges of outdoor activities due to weather, and their favorite Vietnamese dishes. The conversation also touches on the evolution of culinary authenticity, the intricacies of fish butchery, and a funny story about a workplace misunderstanding. They conclude with cooking tips and express gratitude for their listeners' support.Chapters00:00 Introduction to Whip Cream Salmon02:51 Valentine's Day Celebrations and Cooking Adventures05:55 Exploring Unique Food Experiences08:57 Memorable Restaurant Events and Experiences12:03 Cooking Techniques and Tips14:51 Surf and Turf: A Culinary Delight17:59 Life Updates and Roommate Dynamics30:57 Maximizing Space: The Bedroom and Office Setup31:55 Van Build-Out: Progress and Plans36:45 Camping Adventures: Plans and Weather Challenges37:58 Exploring Vietnamese Cuisine: Pho Recommendations41:05 Culinary Authenticity: The Evolution of Food46:30 Fish Butchery: Insights from Professionals50:13 Accident Response: Lessons Learned55:43 Idiot Sandwich: A Humorous Workplace Story01:00:49 Cooking Tips: Clean as You Go01:07:15 Milestones and Listener AppreciationWhat we drankBrian - Truly - Pineapple Hard SeltzerRonnie - Pacifico - PacificoSTAY CREAMY

Send us a text   In this episode of Whip Cream Salmon, hosts Ronnie and Brian share their weekly updates, discuss their cooking adventures, and dive into common cooking questions. They explore the importance of seasoning with salt, how to fix sauces that are too thick or too thin, and techniques for emulsification. The conversation is filled with personal anecdotes, culinary tips, and a light-hearted approach to home cooking. In this conversation, Ronnie and Brian delve into various cooking techniques, focusing on mastering sauces, the art of searing meat, essential skills for home cooks, and underappreciated methods. They also explore advanced techniques worth learning, such as emulsification and poaching, emphasizing the importance of preparation and understanding ingredients in achieving culinary success. In this engaging conversation, Brian and Ronnie delve into the intricacies of cooking techniques, particularly focusing on emulsification, the importance of quality ingredients, and kitchen safety. They share personal anecdotes and tips for mastering culinary skills, while also emphasizing the significance of having the right tools in the kitchen. The discussion wraps up with essential cooking tips and a light-hearted banter that keeps the audience entertained.Chapters00:00 Introduction and Weekly Updates03:05 Cooking Adventures and Experiences05:59 Salt: When and How to Use It12:02 Fixing Sauces: Thickness and Flavor18:00 Emulsification and Sauce Techniques25:42 Mastering Sauce Techniques29:27 The Art of Searing Meat35:34 Essential Cooking Techniques for Home Cooks42:34 Underappreciated Cooking Techniques49:30 Advanced Cooking Techniques Worth Learning51:29 Mastering Emulsification Techniques57:26 The Importance of Quality Ingredients01:01:35 Kitchen Safety and Common Mistakes01:07:10 Essential Kitchen Tools and Tips01:12:13 Final Thoughts and Listener EngagementWhat we drankRonnie - Trophy Brewing Co - Mort's Trophy Lager -  Raleigh NCBrian - Edmund's Oast - Something Cold - Charleston SCSTAY CREAMY

Send us a text In this episode of Whip Cream Salmon, hosts Ronnie Sanchez and Brian Bistanza dive into a lively discussion about food, drinks, and culinary experiences. They share their tasting notes on various beers, engage in a cooking challenge featuring goulash vs. chicken 'n' dumplings, and explore their favorite travel destinations for food. The conversation highlights the importance of culinary traditions, personal experiences in cooking, and the joy of discovering new flavors while traveling. In this engaging conversation, Ronnie and Brian explore various culinary experiences and travel destinations, sharing personal anecdotes and insights from their journeys. They discuss the dangers of certain locations, the allure of high-end dining in Mexico City, and the rich food culture of the Caribbean. The duo also reflects on their experiences in North America, particularly New Orleans and Montreal, while emphasizing the importance of training and safety in the kitchen. They conclude with practical cooking tips, particularly for preparing chicken breasts, and share humorous kitchen mishaps.Chapters00:00 Introduction to Whip Cream Salmon06:11 Cooking Challenge: Goulash vs. Chicken and Dumplings12:03 Exploring Culinary Traditions24:00 Culinary Experiences in Asia and Europe33:24 Navigating Danger and Corruption39:41 Culinary Destinations in North America49:00 The Importance of Training in the Kitchen55:32 Tips for Cooking Chicken BreastsWhat We Drank- Brian - Edmund's Oast - Something Cold- Ronnie - Rhinelander Brewing Co - Boatswain American IPABuzz Feed IdiotsSTAY CREAMY

Summary: In this special fifth-anniversary episode, Justin and Adam celebrate the essential role of food in hunting camp traditions. They delve into meal preparation for different hunting setups, from mobile backpacking to rustic camps and fully equipped kitchens. Key tips include using vacuum-sealed ingredients, packing versatile seasonings like Harvesting Nature's spice blends, and preparing ahead to maximize time in the field. Memorable meal ideas include Adam's breakfast crunch wraps, Justin's shakshuka, and hearty dinners like foil packet meals or steak sushi, which elevate camp dining to an art. They also stress the importance of hot meals for morale, recounting satisfying moments like venison sausages cooked over an open fire. Fun stories and camaraderie shine throughout the episode, from Justin's recount of shooting his first Maryland deer to Adam's memorable cassoulet at deer camp. Justin also shares exciting news about an upcoming Wild Pig Camp featuring Hank Shaw, promising a unique opportunity for participants to learn butchering and wild food preparation. The hosts encourage listeners to join the conversation by tagging their hunting camp photos, sharing favorite recipes, and contributing to the vibrant food culture connecting people outdoors. This episode is packed with inspiration, practical tips, and warm, relatable moments from the field. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Harvesting Nature Intrepid Eater Recipes: Gastro Gnome Mountain House Meals Venison Heart Hash Elk Crunch Wrap Supreme Corned Venison Hash Breakfast Burrito Wild Fish and Game Tin Foil Packets Dirty Rice with Venison Liver Turkish Venison Liver with Onions Venison Liver with Onions, Herbs, and Wine Pan Sauce Venison and Sweet Potato Chili Curried Venison Hunters Pie Japanese-Inspired Braised Squirrel Ground Venison Sushi Roll Takeaways: Celebrating three years of podcasting brings reflection and gratitude. Food plays a crucial role in hunting culture and traditions. Deer camp meals often evoke nostalgia and community bonding. The Wild Kitchen series aims to inspire new cooking ideas with wild game. Preparation and organization are key for successful camp cooking. Using a vacuum sealer can simplify meal prep for hunting trips. Bringing unique snacks can enhance the camp experience. Foil packets are an easy and fun way to cook outdoors. Savory breakfasts are more satisfying than sweet ones. Nachos can be a crowd-pleasing camp meal. Fishing can provide additional food sources while camping. Creative cooking can impress your camping companions. Sharing recipes and experiences enriches the camping community. Chapters: 00:00 Celebrating Three Years of Podcasting 02:48 Hunting Season Reflections and Upcoming Events 06:01 Personal Hunting Experiences and Successes 08:56 The Importance of Food in Hunting Culture 11:51 Deer Camp Delicacies and Traditions 15:09 Introducing the Wild Kitchen Series 18:06 Preparing for Hunting Camps: Food Strategies 21:04 Cooking Techniques and Meal Ideas for Camp 24:03 Organizing and Planning for Camp Cooking 26:51 Mobile Hunting Camps and Meal Preparation 29:51 Backcountry Cooking Essentials and Tips 36:34 The Importance of Comfort Food in the Wild 39:01 Snacks and Morale Boosters 40:10 Coffee: The Essential Backcountry Beverage 42:51 Fresh Meals from the Wild 46:07 Camping Cooking Essentials 48:25 Breakfast Ideas for Camp 54:06 Lunch and Dinner: Easy Camp Meals 01:00:54 Creative Cooking in the Great Outdoors Keywords: hunting, food, deer camp, wild game, cooking, podcast, outdoor adventures, meal preparation, hunting culture, recipes, backpacking meals, comfort food, camping cooking, outdoor snacks, coffee in the wild, fresh meals, camp breakfast, easy camp meals, creative outdoor cooking, hunting camp recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

The Art of Cooking with Chef Alan Sternberg In this episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Alan Sternberg, the executive chef at Bluebeard in Indianapolis. Chef Sternberg shares invaluable insights on aging meat, the use of acidity and salinity in seasoning, and maintaining consistency in cooking. He also offers practical tips for home cooks, such as managing heat and weighing ingredients, while emphasizing the importance of adapting techniques to fit personal taste and context. The episode further explores the community aspect of cooking and how personal experiences and experiments can lead to exceptional food. 00:00 Introduction and Alans Title Debate 00:38 Podcast Kickoff and Setting the Scene 01:29 Special Guest: Chef Alan Sternberg 03:19 Notable Meals of the Week 05:36 Cooking Techniques and Home Cooking Tips 15:16 Holiday Cooking and Keeping Food Warm 21:42 The Importance of Acidity and Salinity in Cooking 24:53 Exploring Vinegars and Their Uses 30:40 Reflecting on Past Statements 31:02 Cooking Techniques for Duck and Goose 31:52 Aging and Preparing Game Meat 33:52 Restaurant vs. Home Cooking 39:33 Consistency in Cooking 44:05 Exploring Unique Ingredients 49:55 Chef's Journey and Philosophy 53:18 Competitive Cooking Insights 58:44 Final Thoughts and Tips More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Mastering Wild Game Cooking with Chris and Greg In this episode of Okayest Cook, host Chris Whonsetler is joined by Greg Tubbs for an engaging discussion about wild game cooking. They explore the nuances of preparing venison, ducks, geese, and share their personal experiences and tips. The conversation highlights the importance of honoring the game by cooking it well, different marinades, and unique recipes like buffalo squirrel dip and bacon-wrapped goose bites. They also discuss the best methods to butcher and cook various game meats, and emphasize keeping preparation simple to let the natural flavors shine. Find Greg on insta: https://www.instagram.com/greg_tubbs/ AI Generated ‘Chapters' 00:00 Introduction and Guest Introduction 01:19 The Importance of Cooking Game Meat 03:19 Oregon Hunting Adventure 05:11 Cooking Techniques and Methods 09:33 Venison Preparation and Recipes 27:39 Waterfowl Hunting Season 31:34 Giant Canada Goose Encounter 32:12 Duck vs. Goose in the Kitchen 33:05 Quick and Easy Duck Hors d'oeuvres 33:32 Marinating and Grilling Duck 35:48 Cooking Wild Duck Medium Rare 37:24 Changing Minds About Wild Game 43:01 Goose Pastrami and Jerky 55:13 Squirrel and Rabbit Recipes 58:13 Bacon-Wrapped Goose Bites Recipe More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

This episode is a change of pace, but one I've been very excited to share. Jess Pryles, is a live fire cook, author, meat expert and the creator of the internationally-acclaimed line of meat seasonings, Hardcore Carnivore®. We explore Jess's journey from Melbourne to Texas and spend a majority of the time discussing techniques for cooking with live fire, understanding meat tenderness and flavor, and choosing the best meat cuts. We cover the differences between grass-fed and grain-fed beef, methods for selecting and preparing meat, and essential grilling tools. Chapters 01:32 Mastering the Perfect Steak at Home 02:24 Meet Jess Pryles 03:40 The Art and Science of Cooking Meat 04:58 From Australia to Texas: Jess's BBQ Journey 08:02 Exploring Different Cuts and Cooking Techniques 30:15 The Evolution of Texas BBQ 48:01 The Best Part of the Pork Chop 48:41 Pursuing a Degree in Meat Science 50:19 Understanding Meat and Its Myths 52:42 The Birth of Hardcore Carnivore 56:07 Debunking the Carnivore Diet Confusion 58:27 Cooking Techniques and Tips 01:10:26 Exploring Different Cuts of Meat 01:12:19 Grass-Fed vs. Grain-Fed Debate 01:22:44 Navigating the Meat Market 01:31:47 New Show Launch: Carnivore Strength, endurance, and wellness supplements to fuel your performance. SAVE 10% at BPN Supps: https://bit.ly/nickbare10audio FOLLOW: IG: https://www.instagram.com/thenickbarepodcast YT: youtube.com/@nickbarefitness Products for serious meat fans. Explore the range of seasoning rubs, apparel, tools and books for hardcore carnivores. Cook meat like you mean it. https://www.hardcorecarnivore.com/ Keep up with Jess: IG: https://www.instagram.com/jesspryles/?hl=en YT: https://www.youtube.com/c/JessPryles

In this episode, Liz and Joey sat down with Danielle Prewett, founder of Wild and Whole and a contributing editor for MeatEater. The conversation explores Danielle's journey into hunting and cooking, emphasizing the importance of food sustainability and the unique flavors of wild game. The episode also delves into best practices for processing wild game and the significance of understanding where our food comes from. Tune in to hear Danielle share her insights on meat aging, cooking techniques for wild game, and her journey in writing a cookbook focused on conscious eating.Find Danielle on Instagram HERE. Find the Wild + Whole Cookbook HERE. Find Sourced on YouTube HERE.  Key Takeaways:Danielle Prewett believes she has the best job in the world.The journey to appreciate food starts with understanding its source.Hunting is about connecting with nature, not just killing animals.Women face unique challenges in the hunting community.The flavor of wild game varies greatly based on the animal's diet and lifestyle.Sustainability in food sourcing is crucial for both hunters and farmers.The experience of hunting can be empowering for women.Cooking with wild game can be a culinary adventure.Understanding the processing of wild game is essential for new hunters.The relationship between stress hormones and meat quality is significant. Aging meat enhances flavor and tenderness.Dry aging requires specific temperature and humidity controls.Wild game cooking can be simplified to two methods: hot and fast or low and slow.Fishing techniques vary significantly between freshwater and saltwater.Conscious eating involves understanding the interconnectedness of food sources.Timestamps00:00 Introduction to Wild Foods and Hunting03:00 Danielle's Journey to Hunting and Cooking06:02 The Importance of Food Sustainability08:59 Women in Hunting: Overcoming Barriers12:04 The True Essence of Hunting15:08 Connecting with Nature Through Hunting17:51 The Evolution of Wild and Whole21:02 Culinary Perspectives on Wild Game23:58 Flavor Profiles: Wild Game vs. Domesticated Meat26:51 Processing Wild Game: Best Practices39:46 The Science of Aging Meat42:46 Methods of Dry Aging and Meat Preservation49:41 Cooking Techniques for Wild Game56:08 Demystifying Wild Game Cooking01:01:10 Adventures in Fishing and Hunting01:09:04 Creating a Cookbook: A Journey of Conscious Eating

In this episode, we sit down with renowned Birmingham chef Matt Wilden, who discovered his passion for cooking later in life and transformed it into a successful career. If you're an aspiring chef or thinking it's too late to follow your dream, this conversation will change your perspective. Matt shares his inspiring journey, from mastering wood fire cooking and perfecting pizza to hosting innovative pop-up events and becoming one of Birmingham's top chefs. Learn how relentless drive, dedication to learning, and commitment to creativity pushed Matt to the forefront of the culinary scene. Get valuable insights, tips, and advice on navigating a late start in the kitchen and turning your passion into a profession. Whether you're new to the culinary world or looking to advance your skills, this episode is packed with inspiration and actionable takeaways! Key takeaways for aspiring chefs - How to succeed no matter when you start - The value of constantly learning and innovating - Overcoming challenges in the culinary industry Don't miss out on Matt Wielden's incredible story! Watch now and get inspired to take your own culinary career to the next level! 00:00 Introduction and Casual Conversation 00:12 Discussing TV Shows and Chef Life 03:02 Challenges of Takeaway and Lockdown 04:48 Journey to Becoming a Chef 09:22 Experiences in Various Kitchens 15:07 Starting a Pizza Business 21:30 Menu Evolution and Popular Dishes 24:53 Cooking Techniques and Inspirations 28:57 Sunday Dinners and Future Plans 29:43 The Roast Potato Panic 30:20 Perfecting the Roast Dinner 32:20 The Pressure of Cooking 33:52 Exploring Pop-Ups and Mexican Cuisine 40:41 The Art of Pizza Making 44:51 Advice for Aspiring Chefs 48:39 Fun and Favorites 53:56 Conclusion and Final Thoughts Matt Wilden Instagram- https://www.instagram.com/matt.wilden/ Sponsors Stock Local Craft Rum Burning Barn In Your Venue-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/pages/trade-1⁠⁠⁠⁠⁠⁠⁠⁠⁠ Buy Burning Barn Rum-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.burningbarnrum.com/collections/3-rums⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Burning Barn On Insta-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/burningbarnrum/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Food Delivery Businesses Sign Up & Save Money With Easy Food Here-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://easyfood.co.uk/restaurant-opportunity⁠⁠⁠⁠⁠⁠⁠⁠⁠ Download Easy Food App Here-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Easy Food On Insta-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.co.uk/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow Easy Food West Mids-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/easyfood.westmidlands/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Opening Drone Footage From Rob At Alto Drones-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/alto.drones/⁠⁠⁠⁠⁠⁠⁠⁠⁠ Music From Tom Ford-⁠⁠⁠⁠⁠⁠⁠⁠ ⁠https://www.instagram.com/thetennischampion/⁠⁠⁠⁠⁠⁠⁠⁠ Follow Us ⁠⁠⁠⁠⁠⁠⁠⁠/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/breakingbreadpodcastbirmingham/⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://twitter.com/PodcastBread ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://facebook.com/breakingbreadpodcastuk ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ For full show notes visit our Website ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://breakingbreadbirmingham.co.uk

Summary: Justin, Adam, and Heidi delve into the intricacies of butchering and cooking organ meats, mainly focusing on the heart and liver. The conversation delves into the anatomy of the heart, its culinary uses, and cultural significance, exploring various traditional dishes and modern perspectives on organ meat consumption. They share personal cooking tips and experiences, emphasizing heart dishes' deliciousness and nutritional value. They discuss heart meat's unique textures and flavors, stressing the importance of cooking techniques to achieve tenderness. The conversation then transitions to the liver, exploring its nutritional value, culinary history, and various preparation methods. They emphasize the importance of preparation and experimentation when it comes to cooking liver, sharing personal experiences and insights on making these dishes more approachable for those un familiar with organ meats. The conversation also discusses the health benefits of consuming organ meats and encourages listeners to incorporate them into their diets. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Heidi Chaya Recipes: Soaking Liver Article Venison Heart Hash Egyptian Duck Liver Sandwiches (Kebda Eskandarani) Venison Liver with Onions, Herbs, and White Pan Sauce Takeaways: Celebrating Indigenous Peoples' Day is important for cultural recognition. Utilizing all parts of the animal enhances the cooking experience. Hunting provides a connection to nature and food sources. Cooking techniques can vary greatly depending on the cut of meat. The heart is a nutrient-dense organ meat that can be delicious. Cultural rituals often involve consuming the heart after a hunt. Modern cooking has revived interest in organ meats. Dishes like haggis and tacos de corazón highlight the versatility of heart. Cooking heart can be approached like cooking steak for best results. Personal experiences with cooking heart can lead to new culinary adventures. Cooking heart meat requires high heat or long braising. The heart is a great introduction to organ meats. Liver flavor is influenced by the animal's diet and age. Soaking liver can help reduce its metallic taste. Encouraging kids to try organ meats can normalize their consumption. Chapters: 00:00 Celebrating Indigenous Peoples' Day and Wild Food Adventures 02:45 Hunting Experiences and Seasonal Preparations 05:53 Cooking Techniques and Wild Game Recipes 09:06 Exploring the Heart: Anatomy and Culinary Uses 12:14 Cultural Significance of Eating the Heart 14:56 Modern Perspectives on Organ Meat Consumption 17:55 Famous Heart Dishes from Around the World 20:50 Cooking Tips and Personal Experiences with Heart 26:41 Understanding the Texture and Cooking of Heart Meat 30:59 Exploring the Unique Qualities of Liver 46:38 Culinary History and Preparation of Liver Dishes 54:26 Exploring the Unique Texture and Taste of Liver 55:15 The Science Behind Soaking Liver 58:02 Cooking Techniques for Liver: Soaking and Preparation 01:01:02 Creative Recipes for Cooking Liver 01:02:36 Delicious Venison Heart Hash Recipe 01:04:14 Egyptian Duck Liver Sandwich: A Gateway Recipe 01:07:42 Venison Liver with Onions: A Classic Dish 01:12:46 Final Thoughts on Cooking and Enjoying Organ Meats Keywords: Indigenous Peoples' Day, wild food, hunting, cooking, heart, organ meat, culinary techniques, seasonal food, recipes, cultural significance, heart meat, liver, organ meat, cooking techniques, culinary history, game meat, food preparation, organ meats, flavor profiles, cooking tips, liver, organ meats, cooking techniques, recipes, soaking liver, venison, heart, culinary tips, health benefits, food preparation Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode, Tangle gets some love from some big pod casters, Isaac and Ari argue about cooking techniques, talk about the Jack Smith filing and Isaac tries to guess which movies are which president's favorites. Ad-free podcasts are here!For the last few years, our daily podcast has been ad-supported. In that time, we've gotten complaints from our listeners saying they find these ads annoying and would happily pay a subscription to get ad-free podcasts — and we finally launched it. You can go to tanglemedia.supercast.com to sign up and get 17% off during our launch week special! Once you subscribe, you'll get instructions on how to add the premium version of the podcast to your feed, and then every time we publish a podcast you'll have an ad-free version in your feed (plus, you'll get premium, paywalled podcast content).Check out our latest YouTube video on misinformation about North Carolina here.Check out Episode 6 of our podcast series, The Undecideds. Please give us a 5-star rating and leave a comment!You can subscribe to Tangle by clicking here or drop something in our tip jar by clicking here. Help share Tangle.I'm a firm believer that our politics would be a little bit better if everyone were reading balanced news that allows room for debate, disagreement, and multiple perspectives. If you can take 15 seconds to share Tangle with a few friends I'd really appreciate it. Email Tangle to a friend here, share Tangle on X/Twitter here, or share Tangle on Facebook here.Our podcast is written by Isaac Saul and edited and engineered by Dewey Thomas. Music for the podcast was produced by Diet 75. Our newsletter is edited by Managing Editor Ari Weitzman, Will Kaback, Bailey Saul, Sean Brady, and produced in conjunction with Tangle's social media manager Magdalena Bokowa, who also created our logo. Hosted on Acast. See acast.com/privacy for more information.

In this episode, hosts Liz and Joey welcome back Christine Muldoon, a functional nutrition therapy practitioner, to discuss the intricacies of feeding children, particularly focusing on picky eating and the concept of baby-led weaning. Christine shares her personal journey with feeding her children and emphasizes the importance of intentionality and the relationship between food and family.Key Takeaways:Intentionality in feeding can improve children's eating habits.Picky eating is a common challenge for parents.Baby-led weaning promotes autonomy in children.Nutrient density is crucial for children's growth.Broth and organ meats are beneficial for babies.Avoid sugar and refined sweeteners for young children.Delayed introduction of solids can lead to picky eating.Zinc-rich foods are important for appetite and taste.Fermented foods help build a healthy gut microbiome.Cooking techniques can make organ meats more palatable. Presentation matters when introducing new foods.Constant exposure to foods is key for acceptance.Avoid labeling children as picky eaters.Establish a consistent meal routine for kids.Reduce snacking to encourage full meals.Don't be a short order cook for your kids.Smaller portions can make meals less intimidating.Building a relationship with food is crucial.Patience is essential in the journey of learning to eat.Kids often eat better in relaxed environments.TIMESTAMPS:00:00 Introduction to Intentional Parenting and Nutrition03:08 The Fascination with Feeding Kids05:58 The Journey of Real Food and Picky Eating08:57 Understanding Baby-Led Weaning12:07 The Importance of Nutrient Density in Baby Foods15:04 Common Pitfalls in Baby-Led Weaning 17:58 First Foods for Babies: A Nutritional Guide20:50 Foods to Avoid for Young Children23:46 The Impact of Delayed Solid Food Introduction27:05 Nutritional Deficiencies in Early Childhood30:00 Incorporating Zinc-Rich Foods for Kids33:05 Creative Ways to Introduce Organ Meats35:55 Cooking Techniques for Organ Meats39:00 The Value of Whole Animal Consumption45:32 Exploring Unique Foods: Moose Tongue and Beyond48:05 Transforming Picky Eaters: Strategies from the Kitchen52:42 Navigating Spicy Foods and Personal Preferences01:01:19 The Journey of Learning to Eat: Patience and Exposure01:13:30 Reversing Picky Eating: Practical Tips for Parents01:24:41 Building Relationships Through Food: The Heart of ParentingFind Christine's website HERE. Find our Picky Eating 101 Episode HERE. Watch this interview on YouTube HERE.Find Homegrown on Instagram HERE. Find Liz Haselmayer on Instagram HERE. Find Joey Haselmayer on Instagram HERE.Shop real food meal plans and children's curriculum HERE.Get  exclusive podcast episodes HERE.Shop natural home goods on Haselmayer Goods HERE.

Exploring Cooking Techniques with Harvesting Nature In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down remotely with Justin Townsend and Adam Berkelmans from Harvesting Nature. They dive into an engaging discussion on different cooking techniques. The conversation covers a wide range of topics from the use of cast iron pans versus stainless steel, blow-torching food, butter poaching fish, and various tips for salvaging meals. They highlight the importance of balancing flavors with salt, acid, sugar, and how to add texture to elevate dishes. The episode wraps up with a chat on upcoming Harvesting Nature camps in Texas featuring Hank Shaw. Find more Harvesting Nature:  https://harvestingnature.com/ https://www.instagram.com/harvestingnature/ https://open.spotify.com/show/0CtgwdtP6BXiW0IIRTM6sb?si=dac806beb1ce4f49 AI Generated ‘Chapter' 00:00 Welcome and Introduction 00:16 Hunting Season and Outdoor Edge Knives 01:02 Special Guests: Harvesting Nature 01:34 Meal of the Week Highlights 07:00 Cooking Tips and Techniques 13:00 Balancing Flavors: Salt, Acid, Sugar 17:57 Choosing the Right Cookware: Cast Iron vs. Stainless Steel 27:47 The Versatility of Blowtorches in Cooking 33:19 Fire Techniques: Flambeau and More 34:24 Bear Fat Oysters: A Controversial Delight 35:26 Exploring Flamboyant Dough 37:03 Hot Oils and Wild Game 39:23 Balancing Textures and Flavors 41:31 The Art of Side Dishes 48:01 Creative Cooking with Walleye 49:40 Butter Poaching: A Game Changer 51:14 Weird Foods and Testicle Sausage 54:26 Harvesting Nature Camps and Events 56:20 Wrapping Up: Final Thoughts and Plugs More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Over 10 years, one of the most common messages I get is a strong desire for men to find their calling, so to speak. Studies often suggest that upwards of 70% of men are dissatisfied in their work and general fulfillment in life. But it's a challenge to find something you're interested in and turn it into a profitable and lucrative career that brings both a sense of purpose and financial prosperity. My guest today, Michael Hunter, is a man who is doing exactly that. Introduced to hunting at the age of 18 and a self-proclaimed glutton for food, Michael has found a way to merge the world of hunting and culinary excellence into some that brings him both a deep sense of satisfaction and provided he and his family a way of life. Today, we talk about the painstakingly slow path to progress, the importance of asking for exactly what you want, standing for what's right in the face of bad actors, when luck, God's grace, and hard work collide, and how you can find your path through the passion you build. SHOW HIGHLIGHTS - (00:00) Episode Intro - (01:30) From Hunter to Chef - (10:22) The Chef's Journey Into Cooking - (18:53) Cooking Techniques for Game Meat - (25:27) Hunter-Chef's Journey in Teaching Cooking - (35:45) Restaurant Protest Leads to Viral Fame - (40:39) Ethical Hunting and Sustainability in Cooking - (48:54) Controversy Surrounding Hunting and Cooking - (56:01) Cookbook Author's Journey and Future Plans Battle Planners: Pick yours up today! Order Ryan's new book, The Masculinity Manifesto. For more information on the Iron Council brotherhood. Want maximum health, wealth, relationships, and abundance in your life? Sign up for our free course, 30 Days to Battle Ready

We've been watching a lot of “The Bear” and are inspired to create all the delicious and mind-blowing meals. . . . but first, we must learn to chop before we sauteé.   It's the Season Two finale, and Molly and Matt are hitting the kitchen with a special guest, the James Beard award-winning J. Kenji López Alt. Yes, chef!  Learn which cooking tools are must-haves, the best ways to defrost meat, and the most common mistakes made in the kitchen. We're going to help you foster a love for cooking, even if you're a takeout stan. Cited Sources:  “28% of Americans Can't Cook” - Tufts University, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy - Health & Nutrition Letter  “How Eating Out Contributes to Our Diets” - NESTA “2023 Report: Shifting Consumer Eating Habits and Grocery Shopping Habits” - National Frozen & Refrigerated Foods Association (NFRA) See omnystudio.com/listener for privacy information.

On Today's Health & Longevity, Dr. John Westerdahl's special guest is Mary Platis, Greek Chef, Cooking Instructor, Cookbook Author, Expert on Organic Extra Virgin Olive Oil. Mary Platis, also known as the "California Greek Girl", discusses the health and culinary benefits of using organic extra virgin olive oil in recipes and foods. She discusses what makes organic extra virgin olive oil different from other types of olive oil and how to select the best quality olive oil that can be used in recipes which contribute to health and longevity. Mary is the coauthor of the Award-Winning E-Book, Cooking Techniques with Olive Oil.

Mango is an amazingly versatile fruit to cook with. Chefs can manipulate mango's texture and flavor by using various cooking techniques and working with mangos at various stages of ripeness. Unripe (also referred to as green) or ripe — mangos make perfect menu partners all year-round. You can mix and match mangos with savory, sweet, hot and spicy ingredients at breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages and condiments. Exploring the many ways in which mango can be prepared, opens many doors creatively. You can use mango across the menu, and take consumers on a culinary adventure! Find mango recipes and more here!  

Carly Bodrug, author of the book 'Plant You Scrappy Cooking', joins Kimberly Snyder in a conversation about her journey into plant-based cooking and the concept of zero waste. They discuss the accessibility of plant-based recipes, the importance of fiber in the diet, and the impact of food waste on the environment. Carly shares her creative process in developing new recipes and the inspiration she finds in animal product dishes. They also touch on the challenges of balancing personal and professional life, dealing with self-doubt, and the power of love and community in difficult times.

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: The bottom round is commonly used for cube steak and pot roast. The top round is versatile and can be used for stir-frying, curing, and making steaks. Experiment with different cuts and cooking techniques to find your preferred method. Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon. Recipes: Elk Steak Gochujang Noodles  Hot Italian Venison Sandwich  Bourbon Venison Jerky  Best Cured Wild Pig Ham  BBQ Smoked Venison  Venison Pastrami Bison Gyudon  Dashi Stock Recipe Chapters: 00:00 Introduction and upcoming episodes 05:44 Discussion about upcoming activities 09:05 Introduction to the top round 12:27 Different methods of removing the top round 27:45 Introduction to the bottom round 29:39 Methods of removing the bottom round 30:40 Culinary history and cooking methods for the bottom round 31:51 Bottom Round 32:21 Uses of Bottom Round 33:14 Top Round 34:31 Cooking Techniques for Top Round 35:25 Grinding and Other Uses 37:07 Preference for Whole Cuts 38:13 Recipes: Elk Steak Gochujang Noodles 40:25 Recipes: Hot Italian Venison Sandwich 43:32 Recipes: Bourbon Venison Jerky 45:12 Recipes: Best Wild Pig Cured Ham 51:13 Recipes: Barbecue Smoked Venison 57:08 Recipes: Bison Gyudon Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever wondered about the culinary secrets hidden within the folds of nature's humble leaves? Join us on a tantalizing audio journey that delves deep into the heart of global cuisine, where the simple leaf becomes a vessel of culinary creativity and cultural heritage. From the bustling streets of Mumbai's Matunga to the serene temples of Tamil Nadu, and from the aromatic kitchens of Gujarat to the historic recipes of medieval Karnataka, immerse yourself in the flavors and stories woven into every leaf-wrapped dish. Till then Check out the other episodes, The strange Polish notion of Holocaust Envy - https://bit.ly/48zECZr The Oak Tree that chronicled Poland's Modern History - https://bit.ly/4b1PlO8 The suprising evolution of Polish food - https://bit.ly/48RUGWe The complicated legacy of Schindler's List - https://bit.ly/3vF9NEi The untold story of Holocaust heroism: 'Under the Eagle' Pharmacy - https://bit.ly/3vEtzzL Two Billion Euros and the Polish Temple of Memory - https://bit.ly/3HjkrmN You can check previous episodes of 'Podcasts from Nowhere' on https://bit.ly/4b3wOB8  You can reach out to our host Utsav on Instagram: @‌whywetravel42(https://www.instagram.com/whywetravel42  ) Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram.  Do share the word with your folks!    See omnystudio.com/listener for privacy information.

Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Larry White is a hunter, avid outdoorsman, writer, and former restaurant owner/chef whose life revolves around food and being in wild places. He grew up in the foothills of North Carolina, spending my childhood hunting, fishing, and walking the woods as much as possible. He started his professional cooking career in the US Coast Guard as a Culinary Specialist before returning to college and obtaining a bachelor's degree in Culinary Arts. After that, he went on to work in fine dining establishments in Charleston, South Carolina. In 2017, he started his website, The Wild Game Gourmet, and has a strong social media following where he shares delicious wild food recipes as reels.  Check out Larry's IG: @larry_white Show Notes: Top 3 wild game meats 2 months aged beeswax venison loin Duck fat and Yorkshire puddings Smoked whitetail shoulder holiday hams  Venison neck taquitos with coconut white miso sauce Smoked goose leg ham okonomiyaki - Japanese pancake Cubano cordon blue is amazing.  Myth busting: Don't move your steak in the pan for a sear.  Lobster and Proscuitto stuffed Venison Torching duck prosciutto Wild Boar cooked in okra leaves Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the first episode of 2024, where we're embracing a fresh start with a healthy twist on Persian cuisine. Listen in as we, Bita and Bita, share our New Year's resolutions, including being more present with our loved ones and pursuing exciting professional opportunities. We're also thrilled about our new monthly podcast format, which allows us to create even richer content for our listeners. If you have a passion for Persian culture, join us on this journey—we're on the lookout for an intern to help bring our vision to life.   This episode is a celebration of Persian food's nutritious heart, especially post-holiday when many of us are looking to detox and achieve our health goals. Discover how dishes like khoresh and the traditional herb frittata kookoo (kuku) sabzi can be made healthier with simple cooking tweaks. We also explore the power of Persian spices, like saffron and turmeric, and how they can be integrated into our daily routines for their incredible health benefits. Plus, we answer a listener's question about these spices, sharing personal insights and unique ways to incorporate them into our cooking. Tune in for a wholesome start to your year with us.   All Modern Persian Food podcast episodes can be found at: Episodes   Sign up for the email newsletter here!   Check us out on Apple Podcasts, Spotify, and YouTube   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and share this episode with a friend.   Opening and closing music composed by Amir Etemadzadeh, www.amirschoolofmusic.com   Podcast production by Alvarez Audio

Travel back in time and witness captivating historic cooking techniques at the Casa Navarro State Historic Site on Saturday, Jan. 20, from 10 a.m. to 1 p.m. The historic site invites everyone out to experience the sights and smells of the past in an immersive cooking demonstration of historical recipes. The demonstration is free with museum admission. Casa Navarro State Historic Site, a National Historic Landmark operated by the Texas Historical Commission, is located at 228 South Laredo Street in San Antonio. For more information, visit www.thc.texas.gov/ historic-sites/casa-navarro state-historic-site.Article Link

A trio of some of the biggest new BBQ flavors have officially hit the market as Heath and Candace discuss the new Heath Riles' BBQ Glazes: Cherry Apple Habanero, Brown Sugar Honey Habanero, and Maple Honey Habanero! They also discuss rib cooking techniques, grandma's ham recipe, and how much seasoning is too much in this episode of Shootin' The Que.   Most Recent Recipes: Cherry Apple Habanero Glazed Ribs - https://youtu.be/_bbrXCO5T1Y Smoked Holiday Ham - https://youtu.be/ufY8mP-8uKo  

In this episode of grow guides we talk about cannabis cooking techniques. Rather than focus on the usual edibles like space cakes and gummies, we take a look at ways to infuse cannabis into traditional festive dishes. From making infused gravy, butter and more, Marge talks us through the process of taking bud and leaf, and infusing them with your favourite sauces, dips and dishes! Learn how to make your own infused dishes and let us know which ones you make! Checkout the recipes on Marges website at bitemepodcast.com If you have any questions you'd like us to cover on next week's show, please feel free to reach out via your favorite social network, our Discord server, or, of course, on Percy's Grow Room. Visit our website for links. Website: https://highonhomegrown.com Discord: https://discord.gg/sqYGkF4xyQ Youtube: https://www.youtube.com/highonhomegrown Thank you for downloading and listening to our cannabis podcast! I hope you have enjoyed this episode. 

Ever wondered where to find the perfect eggs Benedict or a flavorful lobster shrimp cake for breakfast? We take you on a delightful food journey, discovering sumptuous breakfast options in Westchester. From the importance of fresh ingredients to the tales of the White Plains' City Limits food scene, this episode guarantees a delicious start to your day!Picture this - you're in your kitchen, cooking up a storm with premium ingredients like dried mushrooms. But there's a twist! We bring technology to the table, using a cinema camera to capture every detail. Hear our cooking adventures, the art of mise en place, and how timecode plays a pivotal role in post-production. It's a beautiful blend of culinary techniques and technology!Do you savor the sweetness of saltwater taffy or prefer the silky smoothness of handmade caramels? We reminisce about our favorite confections, revealing the artistry and precision behind these sweet treats. Additionally, join us as we debate the greatest golfer of all time and Tiger Woods' impressive comeback, with a side serving of "Scott Pilgrim vs. the World". Whether you're a golf enthusiast or a sweet tooth, this episode has something for everyone!

This is the Best Chefs' Stories episode of the 'Flavors Unknown' podcast, as we celebrate a milestone - episode 150 alongside, 100,000 episode downloads, and the one-year anniversary of my book, “Conversations Behind The Kitchen Door.” This special edition is a journey into the culinary world, highlighting big themes like Heritage and Influences, Childhood Memories, Sources of Inspiration, and Cooking Techniques. We delve into the stories of chefs Kelly English, Maneet Chauhan, Michael Diaz, Suzanne Goin, Chris Kajioka, Jeff McInnis, Sheldon Simeon, and others, exploring their roots and how these have influenced their cooking. From the nostalgic flavors of New Orleans to the cherished aloha spirit of Hawaii, each chef shares their unique story of embracing heritage and childhood memories. We also discuss the role of mentorship and leadership in cooking, alongside the importance of simplicity and collaboration. As we explore the diverse inspirations and techniques that drive these chefs, we understand the deeper connections between food, culture, and personal history. This episode is not just a celebration of culinary diversity but also a toast to the passion and creativity that fuels the world of cooking. Join us in this flavorful journey and be inspired by the stories and insights from some of the most talented chefs in the industry.Link to all podcast platforms to listen to the episode: https://pod.link/1438591377 What you'll learn from this Best Chefs' Stories Episode SEGMENT 1: Heritage and InfluencesDiscussions with chefs like Kelly English, Michael Diaz, Jeff McInnis, and Sheldon Simeon about how their roots and background influenced their passion for cooking.SEGMENT 2: Childhood MemoriesFeaturing chefs such as Michael Gallina, Leia Gaccione, Tavel Bristol-Joseph, Maneet Chauhan, Nando Chang, Michael Diaz, and Will Fung exploring how their early culinary experiences and family traditions shaped their cooking styles.SEGMENT 3: Sources of InspirationInsights from chefs like Leia Gaccione, Kelly Whitaker, Chris Kajioka on what inspires their menus and culinary creations.SEGMENT 4: Techniques in CookingDelving into the importance of cooking techniques with chefs including Jacques Pépin and Matt Conroy, and their impact on culinary mastery.SEGMENT 5: Passion for Cooking & Early InfluencesExploring the role of passion in cooking, with insights from chefs like Maneet Chauhan and Suzanne Goin.SEGMENT 6: Lessons Learned in Their CareersChefs like Chris Kajioka and Michael Gallina share the valuable lessons they learned throughout their careers.SEGMENT 7: Leadership and MentorshipDiscussing aspects of leadership and mentorship in the culinary world with chefs like Rick Lopez, Tavel Bristol-Joseph, and Suzanne Goin.SEGMENT 8: Simplicity and Collaboration in CookingFeaturing thoughts from chefs like Jacques Pépin, Joe Sasto, Nathanial Zimet, Kelly English, and Michael Gallina on the importance of simplicity and collaborative efforts in cooking.SEGMENT 9: Local/Seasonal Ingredients & Menu CreationChefs such as Michael Gallina, Chris Coleman, Andy Doubrava, and Derek Wagner discuss how local and seasonal ingredients influence their menu creations.CONCLUSIONWrapping up with thoughts from chefs including Brad Kilgore, Maneet Chauhan, Jose Sasto, and Will Guidara and reflecting on the overall themes of the episode. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!

Navigating Life with Vision Loss: A Journey with Penny Melville Brown, the Blind Baker In this episode of 'Navigating Life with Vision Loss', the host Kim Wardlow interviews Penny Melville Brown, the blind baker. They discuss her experiences cooking with chefs around the world and the reactions she received from them. She talks about her favorite Christmas recipes with a step-by-step guide on how she prepares them. Penny also recounts a few accidents that have required her to adjust and adapt to new physical limitations, detailing her personal recovery journey and how it intertwined with her passion for cooking. In the face of adversity, she remains determined to share her knowledge with visually impaired people, inspiring them to reassume their confidence in the kitchen and improve their social interactions. Website: https://www.pennymelvillebrown.com/baking-blind/ YouTube Channel: https://www.youtube.com/@bakingblind6744 00:09 Introduction and Welcome 00:47 Interview with Penny Melville Brown, the Blind Baker 01:06 Penny's Experiences with Chefs Around the World 06:14 Penny's Car Accident and Recovery Journey 09:22 Penny's Continued Passion for Cooking Despite Challenges 09:43 Penny's Project Completion and Recovery 11:20 Penny's Online Cooking Demonstrations During COVID 12:43 Penny's Recent Accident and Current Situation 13:27 Penny's Involvement with the Talking Newspaper Federation 17:00 Penny's Cooking Techniques and Tips 24:39 Penny's Christmas Cooking Traditions 39:31 Conclusion and Farewell To follow along with a transcript of this show, please visit the link below. https://share.descript.com/view/GtPpsK87nlI

This week, we are joined by Leanna Buker (Dave's wife and professional cook) to discuss cooking history and techniques. Bon appetit!

Ready to spice up your kitchen game? Promise us a listen, and we'll promise you a culinary journey that'll take your taste buds to new heights. We're George and Steve, your hosts on this episode of A Better Life. We've got some tantalizing recipes to share, ranging from the fiery Habanero chicken (yes, we'll be divulging the secrets of the perfect rub!) to the comforting goodness of drop biscuits served with Italian sausage. That's right, no breakfast sausage here - we're bringing a twist to the classic comfort food.Now, wouldn't it be fantastic if you could make your own sourdough bread at home? We thought so too! We take a deep dive into the art of sourdough bread making in this episode, exploring everything from the importance of heat and hydration to the differences between wild and commercial yeast. But that's not all, folks. We're also delving into the process of brining a pastrami, discussing the significance of acidity in fermentation. Plus, there's a hint of cinema sprinkled throughout our chat - particularly, Steve's admiration for Stanley Kubrick's work and some intriguing rumors around Kubrick's connection to NASA.Wrapping up the episode, we'll be lifting the lid on Steve's unique biscuit baking technique. If you've been bending over backwards trying to get that perfect flaky texture, we've got the scoop for you. And before you go, make sure to connect with us online, sign-up for our mailing list, and don't forget to check out our website. We're grateful to you, our listeners, for tuning in and joining us on this journey. So, what are you waiting for? Pop on over to A Better Life with George and Steve and start cooking up a storm!

What are some healthy cooking techniques to retain nutrients in food?Support the show

In this podcast, Kushal speaks with Abhijit Iyer-Mitra about Cooking Techniques and their impact on the overall quality and texture of food. How did these techniques evolve and are they still evolving? Follow Abhijit: Twitter: @Iyervval #cooking #tandoor #barbeque ------------------------------------------------------------ Listen to the podcasts on: SoundCloud: https://soundcloud.com/kushal-mehra-99891819 Spotify: https://open.spotify.com/show/1rVcDV3upgVurMVW1wwoBp Apple Podcasts: https://podcasts.apple.com/us/podcast/the-c%C4%81rv%C4%81ka-podcast/id1445348369 Stitcher: https://www.stitcher.com/show/the-carvaka-podcast ------------------------------------------------------------ Support The Cārvāka Podcast: Become a Member on YouTube: https://www.youtube.com/channel/UCKPxuul6zSLAfKSsm123Vww/join Become a Member on Fanmo: https://fanmo.in/the_carvaka_podcast Become a Member on Patreon: https://www.patreon.com/carvaka UPI: kushalmehra@icici To buy The Carvaka Podcast Exclusive Merch please visit: http://kushalmehra.com/shop ------------------------------------------------------------ Follow Kushal: Twitter: https://twitter.com/kushal_mehra?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Facebook: https://www.facebook.com/KushalMehraOfficial/? Instagram: https://www.instagram.com/thecarvakapodcast/?hl=en Koo: https://www.kooapp.com/profile/kushal_mehra Inquiries: https://kushalmehra.com/ Feedback: kushalmehra81@gmail.com

Get ready to savor the flavor of the South! In this episode, award-winning chef Robert Rhymes shares how his Southern roots influence his culinary choices. As the Executive Chef/ Assistant Professor of Culinary Arts for the Kaskaskia College Department of Culinary Arts and owner of Spirals Gourmet Foods, Robert has over 20 years of professional culinary experience and 16 years of culinary educational experience. He has traveled to over 18 foreign nations to study authentic cooking techniques and will be discussing how his travels have influenced his cooking style. Don't miss out on his insights into classic French culinary techniques, nutrition, and kitchen safety! Tune in now for a tasty episode that will leave you hungry for more.

In this episode, host David Crowley from Cooking Chat talks to Chef Stephanie Michalak White, Plant-Based Programs Lead Chef Instructor at Auguste Escoffier School of Culinary Arts. Chef Stephanie talks how she came to be teaching plant-based cooking techniques and shares some of her favorite tips. This episode covers: How Chef Stephanie developed an early interest in cooking. The way her focus on plant-based eating and cooking developed. Tips for eating local plant-based meals in the winter time. Suggestions for how carnivores can incorporate more plant-based food in their diets. Ways to adapt classic sauces and cooking techniques to plant-based diet. The various plant-based programs at the Escoffier Culinary Institute, and how the program can be helpful to people at various points in their culinary careers.

Guest: Amanda Unrau, MA, CCC-SLP, Speech Language Pathologist ‘Tis the season to be messy!  With the holiday season right around the corner, the kitchen once again becomes the busiest area of our homes. How about considering training little chefs to help you out with all the food preparations? Although cooking might actually be the messiest way of bonding with the kids, it can also be quite fun. It just requires extra patience on the side of the parents.  In this episode, Nicole is joined by fellow Speech Language Pathologist, Amanda Unrau to talk about how to utilize cooking as a tool for our child's development. Amanda shares the benefits of involving your child in cooking, what parents should keep in mind during the process, and the skills that cooking can help develop such as motor and verbal skills.  Learn how to make cooking Fun and Educational, all at the same time!   Episode Highlights: Benefits of involving your children in Cooking  Techniques on how Parents can make cooking Child Friendly  Skills naturally targeted with cooking: Verbal, Motor, and Social Skills Tips for Parents Connecting with the Family  through Food  Variety of activities related to cooking: grocery shopping, listing ingredients, etc.    Connect with Amanda:  LinkedIn: https://www.linkedin.com/in/amanda-unrau Connect with Wolf+Friends Website | wolfandfriends.com Download the App | Apple Download the App | Google Instagram | @wolfandfriends.community

Host: Josie Bidwell, Associate Professor of Preventive Medicine and Nurse Practitioner at the University of Mississippi Medical Center.Topic: Healthier cooking techniques. Email Southern Remedy Healthy and Fit: fit@mpbonline.org. If you enjoyed listening to this podcast, please consider making a contribution to MPB. https://donate.mpbfoundation.org/mspb/podcast Hosted on Acast. See acast.com/privacy for more information.

Happy Hall

Mary Mammoliti continues with safe cooking techniques for the blind or low vision home cook. Plus, she shares a recipe for easy kettle corn.

Grant Hardy joins us for some health headlines. This week he tells us about what you need to know about Ontario's controversial new nursing home law. Greg David shows some love to U.S. television networks by featuring TV shows debuting and returning during September. Ryan Delehanty fills us in on a long-awaited accessible transportation service in Halifax, Extra Care Taxi. It's the Wednesday edition of Buzz With Bill with Producer Bill Shackleton! Mary Mammoliti continues with safe cooking techniques for the blind or low vision home cook. Plus, she shares a recipe for easy kettle corn.

Mary Mammoliti of Kitchen Confession brings us safe cooking techniques for the blind or low vision home cook.

Solo episode of Tori & Lulu, they discuss all things Valentines day and what tv shows you should be watching! Why Lulu says you should never get a woman lingerie for Vday. They chat how to handle a Vday when you're casually dating someone. The proper card and what to write on it. Lulu shares her easy beef stew recipe and her new favorite rom com Amazon movie staring Jenny Slate, I Want You Back.  Leave a 5 Star Review on iTunes Full Youtube Episodes Follow us on @ToriPiskin @lulupiskin @Gotitfrommymamapodcast

Hello hello, welcome to Episode 48 of Life on the Brink!It's no secret here that I love cooking. Like, I really love it. For many people, though, cooking beyond your basic pan fry or pasta dish can seem really intimidating, and I hope to dispel that intimidation so that you can love it too! Today we're talking about some simple techniques that will really up your game in the kitchen. Cooking is like jazz; it's built upon form and structure, but once you learn the rules you can go wherever you want. In this episode I'll share:-9 essential techniques that take your cooking to the next level-lots of great resources to get you started-recipes that have changes my culinary life-a few kitchen "hacks" that make things so much easierPlus, we're staying in the kitchen for this week's Little Joy, and I'm sharing a romantic, totally original and ingenious music album.For the complete show notes, click here!Site: lifeonthebrink.liveSocial: @anna_on_the_keys

Warning: This episode covers topics that some listeners might find the content triggering or confronting. If you are seeking help please contact your local Helpline.Sam and I chat Deep Personal Conversations, Working During Covid, Food Critic, Loving Food, Food Culture, Eating Food Overseas, Gumshara Ramen, Cooking at Home, Improvising vs Recipes, BBQing, Twitch Streaming BBQ, Stereotypes Growing Up, Australian BBQ vs American BBQ, Cooking Techniques, Food Truck Culture, Love and Passion in Cooking, Stealing Christmas, Sharing Cooking Duties,

On the season 3 premiere of Cooking In Mexican from A to Z, Zarela and Aarón go back to basics. They sit down together, mother & son, to discuss the foundational principles of the cooking. These are flavor principles they use every day in the kitchen, in a wide variety of dishes. They also sprinkle in a love letter to hatch chiles, memories of what Aarón was like as a child, and some previews of what's to come on this season of the show.Some of the flavor principles they focus on include: recipes for Zarela's Chipotle Base and Aarón's variation "Chipotle Love," multiple uses of a roasted poblano, garlic, and onion mixture, and numerous ideas for tomatillo and adobo sauces. Plus, Zarela shares some of her mother's favorite cooking bases from Zarela's childhood on the ranch.  For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.

In this episode I share with you a french cooking technique called Sauté'. It means to jump in French. The french are the benchmark of most culinary techniques. You can trace it all over Europe, the chefs are proud and know about cooking. Sautéing is about adding the meat into a hot pan and almost searing the meat and the juices together so that when you are going to roast or stew, all the juices remain. In this episode, I share with you a passage of Escoffier's book _ Le Guide Culinarie you can buy on Amazon. We will go through almost another 10 episodes where we together will learn the process of techniques. Happy Cooking Carmela --- Send in a voice message: https://anchor.fm/carmelascucinaclass/message

Welcome to our second installment of Ask Jack, featuring the prodigious culinary talents of professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Check out the show notes below that dig deeper into the topics covered on this episode. Set your dials to this station when Ask Jack #3 premieres on July 21, 2021, just in time to get great cooking tips for summer fun (at least for our listeners in the Northern Hemisphere)! Don’t forget to submit your questions for Jack by emailing them to podcast@overcomingms.org.   Now, on to this episode’s topics and questions:   What Shall I Eat?   First, a question from Annemieke in the Netherlands about peanuts, though what she’s asking about is no small matter for many of you:   In Dutch cooking, peanut butter sauce is quite common. To make the sauce you peanut butter. In stores, 100% peanut butter from raw peanuts is available and is unprocessed. BUT, on the OMS website it says: peanuts are defined as a ground nut and not recommended due to their higher saturated fat content. Some people replace the peanut butter with sunflower butter, tahini (sesame seed butter), cashew butter or almond butter or a mix of those four. But I’m confused about the sat fat and Omega 3/6 content of these different nuts and seeds versus peanuts. Jack, is it really a problem to have some peanut butter (from 100% raw peanuts) since we can eat also tahini, sunflower seeds and cashew nuts?   From Kiril in Bulgaria, let’s get to the slippery topic of oils:   Can we use grapeseed oil? And is it OK for baking too?   From Nick in Lincoln, Rhode Island, an important question about a really trending topic – plant-based meat alternatives:   Jack, are impossible burgers OK for people with MS who want to follow an anti-inflammatory diet?   Now on to canned foods, with a question from Duarte in Poland:   What's your view on canned legumes and fruits? Are there some to avoid? If so, which ones?   Helpful Tips and Cooking Techniques   From Marie in the United Kingdom, a question about coconut milk replacements:   She uses coconut essence and oat milk, but these don’t quite hit the mark. Any recommendations, Jack?   Still on the coconut theme, here’s a question from Ann, from the OMS Circle in Hertfordshire, UK:   What are some suitable substitutes for coconut oil in vegan recipes? Unlike coconut oil, olive oil doesn’t always work due to being liquid at room temperature. Jack, what do you think?   This other question from Marie in the UK may activate some pleasure centers in our listener’s food brains:   On the subject of chips, or French Fries for our American friends, she never used to eat them but her family, who also follow the OMS diet, often request them and she hasn’t succeeded to get them to really crisp up. Jack, any helpful tips?   Fun Recipe Ideas   Here’s a question from a listener in the UK on sour cream:   How can you make it at home in a whole food, plant-based way? Jack, any thoughts?   Now on to something we find very tasty here in the UK, but which isn’t always OMS-friendly: Yorkshire Pudding. Ann, from the OMS Circle in Hertfordshire, wanted to know:   Any recipe suggestions for OMS-compliant Yorkshire Puddings which replicate as near as possible the original in which the batter contains eggs and fat.  A particular member of her Circle in Hertfordshire always complains that everything she tries leads to Yorkshire Puddings as “flat as pancakes!” Jack, any tips?   Since we are on a sweets kick, Ann had another question that might be relevant to many of our listeners who love to bake:   How do you make cakes taste light and moist when many of the ingredients needed to do so aren’t OMS-friendly?   And let’s end this episode on a crunchy note:   Jack, do you have any recipe ideas for gluten-free crackers and snacks, or anything savory that packs a crunch?   Bonus Content from Jack:   The Bottom Line on Peanut Butter   Even though you shouldn’t use peanut butter as a dominant food source in your diet, it is probably fine to eat some in small amounts every now and then. Minor consumption of peanut butter is unlikely to have any major negative effects as long as you are also avoiding harmful foods like sugary sodas, trans fats and other highly processed junk foods.   Grapeseed Oil   Grape seeds are waste products from pressing grapes for wine or juice. There is very little nutritional benefit in the oil and lots of downside. It is an oil that is considered to promote inflammation. Consider alternatives such as unprocessed rapeseed oil, extra virgin olive oil or no oil at all!   Impossible Burgers   Impossible burgers are made from a large list of unhealthy ingredients. It is probably best to avoid these burgers completely. Look for 100% plant-based alternatives, or better yet, consider making your own.   Impossible Burger Ingredients Burger recipes on the OMS website Black Bean & Mushroom Burger   Canned Legumes and Fruit   BPA is the biggest concern when it comes to canned food products. BPA is a chemical used in making plastics which may accelerate formation of fat cells. 90% of BPA in humans comes from canned foods and processed foods. Choose foods that are packed in Tetra Paks, Jars or BPA-free cans… or make your food fresh!   Coconut Essence and Oat Milk   Coconut essence can be added to non-dairy milk to help replicate the flavor and consistency of coconut milk (or cream). It is helpful to add a thickening ingredient to the mix to create the right texture. I recommend blending soy milk, chickpea flour, nut butter and some coconut water or essence. Read my complete thoughts here.   Substitutes for Coconut Oil in Baking   Coconut oil is used extensively in the vegan world. Quite a number of vegan baking recipes rely heavily on the use of coconut oil. In most cases, substituting a healthier oil like unprocessed rapeseed oil or extra virgin olive oil works fine. To create a richer texture for pastries, consider adding a tablespoon of nut butter.   Get Jack’s Vegan Pastry Dough Recipe   Getting Crispy Textures on Vegetables   Crispy textures on vegetables are created by caramelizing natural sugars/starches on the surface. Caramelization begins when sugars/starches reach a temperature of 120°C (250°F). This is also the point when all oils begin breaking down, although harmful elements are not produced until temperatures rise substantially more to 190°C (375°F) and held at this point for 10-20 minutes. Coating vegetables with a light amount of oil is considered OMS-safe because the surface moisture evaporating from the vegetables will prevent the oils from rising above 120°C (250°F). The oil coating will also speed the cooking/caramelization process and prevent too much moisture loss from the vegetable. Crispy textures can be accomplished without oil, although the vegetable will taste dry, a factor that can be overcome by coating the vegetable with a dip or vinaigrette after cooking. Adding a starch to the vegetable surface prior to cooking (corn starch, rice starch, tapioca starch) can help create a crispier surface without adding oils.   Get Jack’s Oil-Free Baked Potato Fries and Tangy Ketchup recipe   Sour Cream Recipe   Here is how Jack makes a vegan soy sour cream:   250 grams (1/2-pound) semi-firm tofu (or firm silken tofu) 3 tablespoons soy yogurt 25 ml. (2 tablespoons) extra virgin olive oil (optional) juice of one half lemon 2 tablespoons apple vinegar 1-2 teaspoons sea salt   Combine all the ingredients in the bowl of a high-speed blender. Process until creamy smooth. Taste the soy sour cream and make any adjustments to the seasoning or acidic content, then blend again. Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days.   Yorkshire Puddings   This classic recipe relies heavily on eggs and fat in the traditional preparation. The biggest problem in making a light and crispy version is the technique in the classic version, which is essentially a deep-fried preparation in a small tin like a muffin tin.   The key steps in making vegan (or OMS-friendly) cakes moist and light are to follow these guidelines:   Make sure all of your ingredients are prepared and your oven is preheated. Measure all of your ingredients – preferably with a scale. Sift all your dry ingredients into a bowl. Mix your wet ingredients in a separate bowl. Use baking powder and/or baking soda as a leavening agent to replace eggs. Always include some acidic ingredient if using baking soda. Don’t use too much of either ingredient or your cake will taste soapy. Fats create a cake-like structure and aid in making the cake moist. Consider a nut butter as an alternative to oil. If using oil, replace butter in recipes by using 80% or less of the butter total. Always add wet ingredients to dry ingredients and mix just long enough to incorporate the batter evenly. Overmixing will create a heavy final product. Make sure the cake is completely baked. Underbaking will make the cake taste heavy. Insert a knife or skewer into the center of the cake. It should be free of any cake batter when removed.   Making Gluten-free Crackers and Snacks   The key to making a crisp cracker is to get the dough rolled out very thinly. Sandwich the dough in between two pieces of baking paper and use a rolling pin to get the dough very thin. Place on a baking tray and carefully remove the top sheet. Baking is usually at 200°C (400°F) for about 10-12 minutes.   Links:   Connect with Jack:  Website | Instagram | Twitter | Facebook   Coming up on our next episode:   Join us starting May 19 for the next episode of Living Well with MS for a very special and insightful interview with Dr. Sandra Neate, the Head of the Neuroepidemiology Unit (NEU) within the Melbourne School of Population and Global Health at the University of Melbourne in Australia.  The NEU is at the forefront of research into lifestyle related risk factors in MS and health outcomes, and the experiences of people who adopt lifestyle modification. Have a listen to hear what’s on the NEU’s research horizon and how it may impact you!   Don’t miss out:   Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

The first time I cooked meat I literally felt like the ground beef might actually come back alive and attack me with the way it seemed to menacingly stare at me. Luckily the process wasn't so hard (after some friendly advice from my mom #momsarethebest).But what if you ARE the mom, and cooking meat is still super intimidating? There's a lot to know, but there's some quick rules of thumb that will make it easy! Listen on for a crash course on cooking just about any kind of meat you can think of! Bookmark the shownotes so you have this as a reference whenever you need it! 

In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and had never tasted hollandaise before. This first principals approach to dissecting a dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level. Then, I walk you through yet un-edited footage of me searing scallops in the restaurant, which leads to a deep dive in the mistakes people make when cooking scallops, as well as some basic plate composition tips. CONTENT REFERENCED IN THIS EPISODE Culinary Knife Skills: https://stellaculinary.com/cks Cooking Techniques (pan roasting): https://stellaculinary.com/ct Emulsion Science: https://stellaculinary.com/fs HOMEWORK ASSIGNMENT For your homework assignment, make either a greek salad, or a salsa / chutney / garnish inspired by the greek salad methodology laid out in the podcast. Focus on the basic knife skill techniques of: The Pinch Grip Guide Hand Julienne. If making a salsa or chutney, focus on the dice, making everything as even as possible. When dressing and building your flavor structures, remember; fat first, acid second, vinegar third. Take it from there. More advanced students, add a protein of choice. Recommended proteins are pan roasted chicken / fish, shrimp, scallops, steak. _____________________________________________________ The Stella Culinary School Podcast is available through your favorite podcast app, such as Apple, Google, Spotify, & Stitcher. If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp & F-STEP Curriculum which can be found here: https://stellaculinary.com/bootcamp Get notified when new content is released, by signing up for my free e-mail newsletter: https://stellaculinary.com/content/e-mail-sign Join our Friendly Facebook Group at https://Facebook.com/groups/StellaCulinary Check out our podcast archive here: https://stellaculinary.com/audio-podcasts/stella-culinary-school

Monica Corrado, MA, CNC, CGP is a teaching chef, Certified Nutrition Consultant, and Certified GAPS Practitioner who is passionate about illuminating the connection between food and well-being. A member of the Honorary Board of the Weston A. Price Foundation for almost 20 years, Monica is a dynamic teacher, speaker, consultant, and author who lives to share the tools, knowledge, and inspiration to cook nourishing, traditional food.Monica has been teaching food as medicine throughout the US for more than 12 years after 18 years in sustainable food sourcing and preparation, menu design, and management. She started her own Cooking for Well-Being Teacher Training program in 2012, and has graduates all over the globe, from Mexico to Hong Kong to Canada and throughout the United States.Over the past 10 years, Monica’s work has focused on the Gut-Brain connection and she is considered an authority on cooking to heal a leaky gut via the GAPS (Gut and Psychology Syndrome™) nutritional protocol and others. She is writing a four-part series on Cooking Techniques for the Gut and Psychology Syndrome™ Diet published by Selene River Press, including Meat Stock and Bone Broth, Culturing Dairy, and her latest books on Lacto-fermentation and Nuts and Seeds.Monica has had tremendous results in her private practice with those on the Autism Spectrum, with ADHD, failure to thrive, fertility, and autoimmune disorders, guiding clients through the GAPS diet and helping them add nutrient-dense foods to their diet.More information about Monica's Cooking for Well-Being Teacher Training program HEREEngage Monica as a Speakerhttps://simplybeingwell.com/gaps-complete-cooking-techniquesMonica Corrado, MA, CNC,CGPThe GAPS Chef Simply Being Well LLCmonica@simplybeingwell.comMy website: https://drtomcowan.com/Subscribe to Conversations w/ Dr. Cowan & Friends on Spotify:https://open.spotify.com/show/25hGTOl6fCPpNUWwwWZY4yOn Apple Podcasts:https://podcasts.apple.com/us/podcast/conversations-with-dr-cowan-friends/id1530268266?uo=4Our BitChute Channel:https://www.bitchute.com/channel/CivTSuEjw6Qp/

In the last Food and FIve Episode of 2020 we talk about some basic cooking techniques you should know and how to use them. This is part of my Free Basic cooking course series. Have a great Christmas and a Happy New Year everyone, I'll see you in 2021. chefsnotes.com @chefbenkelly --- Send in a voice message: https://anchor.fm/foodinfive/message

Welcome to this episode of The Tonic, terrestrially broadcast on October 10 and 11, 2020 on AM740 and FM 96.7 in Toronto. Topics covered on the show track the lifestyle articles and themes published in Tonic Magazine. This week we … Continue reading →

Welcome to this episode of The Tonic, terrestrially broadcast on October 10 and 11, 2020 on AM740 and FM 96.7 in Toronto. Topics covered on the show track the lifestyle articles and themes published in Tonic Magazine. This week we discuss how to boost your cognition naturally with Joel Thuna, how Covid-19 has impacted divorce with Lorne Fine, five new cooking techniques with Carolyn Tanner-Cohen and how to improve your mobility with Ali Lubin.

Eating out at restaurants can be tricky if you don't know what's going on behind the scenes. Culinary trained chef JC Ricks is pulling back the kitchen curtain and telling us how food is cooked, how to order it and how to cook it at home so it's still delicious. Wow what an episode we have today with Head Chef and part owner of Dandelion Cafe in Houston, TX JC Ricks. Let's face it. It can be hard to keep from gaining weight if you eat out at restaurants a lot. But that doesn't have to be the case if you know what you're doing. Chef JC Ricks joins us today to tell us what's really going on behind the scenes in restaurant kitchens. Learn from JC's experience how to order foods that can help keep you on track. JC schools us on some great tips for cooking at home as well as giving us advice on knives and cutting boards. Grab your pen and paper because you're going to want to take notes on this behind the scenes episode. And if you're in Houston, TX be sure and visit Dandelion Cafe and say hi to JC and owner Sarah for us!

Vincent Manning fuses Western and Indigenous cooking techniques – kangaroo bourguignon is one of his signature dishes. - Vincent Manning de Pawa Catering and Events fusionne des techniques de cuisines européennes - notamment françaises- avec des traditions culinaires aborigènes. Une de ses spécialités : le kangourou à la bourguignonne.

Today we'll talk about batch cooking and the planned leftovers approach to meal prep

With so much emphasis on healthy functional foods, Chef Michael Speranza discusses low sodium, clean label, low-fat cooking, while driving flavor through ingredients, and proper cooking techniques.

A show of many topics focused on cooking techniques that every prepper should be practicing, a master poet and artist, the new Yara Virus, Corna updates, dreams and beyond

Updates

The Sandwich Islands Network SIN Krew launch into cooking techniques with Uncle Clinton Lee, "Cooking the Wong Way" with comic Paul Ogata, an "Anthem to Spam Musubi" Keahi and the Perils of Selfies. Host Kamaka Brown guides the Krew, Pualilia Hernandez, Dan Lagronio, Marty Ross, and Clinton Lee through lots of laughs with aloha on this hana hou episode of the podcast. Enjoy!

This week a Naked Scientists exclusive: we're putting a brand new type of oven to the test - can it really, as the inventors claim - roast a raw chicken in 35 minutes? Plus, the brave scientists who've attached cameras to Great White Sharks, and what does a black hole really look like? Like this podcast? Please help us by supporting the Naked Scientists

This week a Naked Scientists exclusive: we're putting a brand new type of oven to the test - can it really, as the inventors claim - roast a raw chicken in 35 minutes? Plus, the brave scientists who've attached cameras to Great White Sharks, and what does a black hole really look like? Like this podcast? Please help us by supporting the Naked Scientists

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Splendid Table Selects is our podcast that highlights conversations that make us better, more worldly cooks. In this episode we hear from Kian Lam Kho, a self-described tech geek who transformed himself into a chef and food writer. Kho's Red Cook blog features authentic Chinese recipes from his native Singapore. His first cookbook Phoenix Claws and Jade Trees is an wonderful introduction to Chinese home cooking organized by cooking techniques and methods. Contributor Melissa Clark met up with Kian in New York to learn more. Kian was also kind enough to share his recipe for Red-cooked Pork. Broadcast dates for this episode: March 26, 2019

Get some insight on which oils to uses for your favorite dishes. Learn the difference between HDL and LDL and how to improve your good with just a simple change in cooking style. Even find ways to get those kids involve and start learning to cook while teaching healthy cooking. All this and more with Apricot Bakes & More the Podcast. --- Support this podcast: https://anchor.fm/apricotbakes/support

12-03-19

On today's episode of THE FOOD SEEN, Carla Lalli Music is the Food Editor across all things Bon Appétit, Healthyish, Basically, and Epicurious. This more than qualifies her to write “Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook”, but it's less about the skill set she possesses, than the confidence she instills. As a YouTube cooking star as seen in Back-to-Back Chefs, she blindly and brazenly teaches cooks how to feel their way through the kitchen, do more with less, and equips them with 6 simple cooking techniques, from which there are dozens of dishes within reach. For each and every piece produce, pasta, grain, poultry, fish, soup and bean, Carla will bring you closer your own personal cooking greatness. Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Photographs copyright © 2019 Gentl and Hyers. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. The FOOD SEEN is powered by Simplecast.

On this episode, Mike and Kelly are back in the studio to cover a wide range of topics including e-bikes, and some new cooking techniques. They also discuss some ideas for new fitness challenges as they prepare for an October moose hunt and try a new beer with a mixed message... Connect with the Rookie Hunter by going to www.therookiehunter.com This episode is brought to you by The Wild Sheep Foundation. Become a member at wildsheepfoundation.org This episode was also sponsored by North Arm Knives. Go to northarmknives.com Send your questions, comments and feedback to info@therookiehunter.com  

Chef T's 3 go-to cooking techniques that you should use every week in the kitchen. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support

In this week’s episode of Eat Your Words, host Cathy Erway is joined by Tamar Adler, author of Something Old, Something New: Classic Recipes Revised. Tamar shares what she loves about vintage cookbooks: the physical artifacts, the poetry of cooking terms we no longer use, and the mystery of recipes without standardized measurements. Listen in to find inspiration in the history of home cooking. Eat Your Words is powered by Simplecast

Lay Catholic scientist Joel T. Nigg, director of the OSHU Psychology Division, suggests a science-affirming faith in God is not only possible but necessary for an integrated and holistic approach to today's urgent problems, 2/28/18. Hosted by the UP Garaventa Center.

Break down the process of roasting start to finish. --- Send in a voice message: https://anchor.fm/foodinfive/message

Today I talk all about braising. Learning to braise can save you money, and up your cooking game ten fold. --- Send in a voice message: https://anchor.fm/foodinfive/message

How to search, and how to sauté. Figure it out!! --- Send in a voice message: https://anchor.fm/foodinfive/message

On today's show we're talking to Seung Hee Lee, co author of Everyday Korean, a new cookbook that acts as a guide to Korean food's savory, sweet, salty, and spicy flavors. Seung Hee and her co-author Kim Sunee share recipes, packed with Korean flavors and cooking techniques, drink pairings and more. A Hungry Society is powered by Simplecast

Cooking Channel personality and cookbook author, Ching-He Huang, talks to Lynda and Iris about her new book, Stir Crazy: 100 Deliciously Healthy Stir-Fry Recipes. Learn how this cooking method became popularized in China, as well as Ching's expert advice on what makes a good stir-fry. Feast Meets West is powered by Simplecast

Sarica Cernohous has her Masters in Traditional Chinese Medicine, and is currently working towards her doctorate. She has a deep understanding of the holistic health approach for maintaining health and vitality. So when health complications began to arise in Sarica and her family, she was shocked. She thought they were doing all the right things, … Cooking Techniques for Improved Bioavailability and Nutrition with Sarica Cernohous | Awaken Ep. 10 Read More » The post Cooking Techniques for Improved Bioavailability and Nutrition with Sarica Cernohous | Awaken Ep. 10 appeared first on Together We Ascend.

Tips for how to cook real food that tastes good. We’ll talk about: My history of cooking. Ha! That's a joke. I didn't learn to boil water until I was 30. Types of meal prep and examples of meals I eat. Overview of cooking techniques including my fav appliances. Some highlights: How I was inspired by the Food Network to learn how to cook. What kinds of food I eat at each meal.  Ingredients I use in my clean eating diet, organized by protein, carbs, and fat sources. My favorite cooking techniques and appliances. 3 tips for making healthy cooking EASY! New episodes airing every week. Be sure to subscribe to this podcast so you never miss an episode.  Join the community of listeners! Website: https://www.cleaneatingkitchen.com Facebook Page: https://www.facebook.com/cleaneatingforwomen/ Instagram: @cleaneatingpodcast, hashtag: #cleaneatingforwomen Join our free private Facebook group to ask Carrie questions and meet other listeners: https://www.facebook.com/groups/273549933130777/ Show sponsors (use code CLEANEATING for discounts during checkout): Equip Foods Collagen & Turmeric Blend Supplements https://www.equipfoods.com Otto’s Naturals Cassava Flour, http://www.ottosnaturals.com

Learn about Cooking Techniques with a general overview: 1.- Roasting 2.- Frying 3.- Baking 4.- Boiling, Simmering and Poaching 5.- Smoking and prepare your cooking knowledge to go deep into each one inside the Members Area through following Challenges with daily task to become expert en everything you need to know.

In this episode I take a listeners suggestion and cover some basic cooking techniques we all need to use for basic or even advanced cooking. Sauté, braise, roast, bake, steam, broil pan fry etc. These are all terms we hear often but usually do not get much background information about. I try to tackle these topics in a simple way with detailed descriptions in order to help you cook better.