006 Esculenté: Braising, Shallow Frying, and The Danger Zone
54m
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Culinary Word of the Day
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In this edition, Jenn and Alicia discuss why you shouldn't be afraid of braising, what foods you can shallow fry, and an important temperature range you should know.
Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
Hosted by Jenn de la Vega and Alicia Book.
Knife logo by pixel artist Rachelle Viola
Links
- The Elements of Wok Hei, and How to Capture Them at Home
- The Science Behind Why We Crave Loud and Crunchy Foods
- Suggest a word
- Support the show on Patreon!
- Captioned video versions on Youtube
- Share this show with your friends
- Follow CulinaryWoTD on Twitter
The episode 006 Esculenté: Braising, Shallow Frying, and The Danger Zone from the podcast Culinary Word of the Day has a duration of
54:50. It was first published
More episodes from Culinary Word of the Day
008 Esculenté: Finish and Leftovers
In this edition, Jenn and Alicia discuss how finishing your dishes can help achieve balance, all kinds of leftover hacks, and a peek at our new mini-series.
Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
Hosted by Jenn de la Vega and Alicia Book.
Knife logo by pixel artist Rachelle Viola
Links
- Buy our knife sticker!
- Suggest a word
- Support the show on Patreon!
- Captioned video versions on Youtube
- Share this show with your friends
- Follow CulinaryWoTD on Twitter
033 Leftovers
For further reading, check out,“What to do with Leftover Food” from Choose to Reuse, a program of Hennepin County, Minnesota.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
- Buy our knife sticker!
- Suggest a word
- Support the show on Patreon!
- Captioned video versions on Youtube
- Share this show with your friends
- Follow CulinaryWoTD on Instagram
- Follow CulinaryWoTD on Twitter
032 Finish
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
- Tell us what you learned from season 2 for our mailbag episode
- Buy our knife sticker!
- Suggest a word
- Support the show on Patreon!
- Captioned video versions on Youtube
- Share this show with your friends
- Follow CulinaryWoTD on Instagram
- Follow CulinaryWoTD on Twitter
007 Esculenté: Resting, Residual Heat, and Doneness
In this edition, Jenn and Alicia discuss why you should rest meats, a way to optimize your oven, and the subjective nature of doneness.
Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
Hosted by Jenn de la Vega and Alicia Book.
Knife logo by pixel artist Rachelle Viola
Links
- Tell us what you learned from season 2 for our mailbag episode
- Buy our knife sticker!
- Suggest a word
- Support the show on Patreon!
- Captioned video versions on Youtube
- Share this show with your friends
- Follow CulinaryWoTD on Twitter
031 Doneness
For further reading, check out Determining Doneness from Beef. It's What's For Dinner.
Hosted by Jenn de la Vega
Research by Alicia Book
Videos edited by Chris De Pew
Knife logo by pixel artist Rachelle Viola
Links
- Tell us what you learned from season 2 for our mailbag episode
- Buy our knife sticker!
- Suggest a word
- Support the show on Patreon!
- Captioned video versions on Youtube
- Share this show with your friends
- Follow CulinaryWoTD on Instagram
- Follow CulinaryWoTD on Twitter