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The world of fermentation.
Chef Diane Kochilas talks real Greek yogurt, what Americans get wrong about cooking at home, and how to make great dishes with stale bread. Plus, we explore the art and nostalgia of Jell-O molds; we present a fresh new take on Spaghetti Puttanesca; and Dan Pashman untangles the legal definition of a sandwich.
Questions in this Episode:
“Why is it that dried beans always take me much longer than expected to cook?”
“I have a real struggle getting baked sweet potato fries to come out remotely crispy.”
“I called in with a question about a gluten-free and dairy-free key lime tart and I’m calling back with my results.”
“I’m mystified by fish sauce. I tried it once in a shrimp recipe that also used lime juice as a marinade. What’s a good work-around?”
“My question is about malted barley and its presence in nearly all bread/cracker/cookie items. After stumbling around with digestive issues for many years, I finally figured out that I’m allergic to barley, rye, and oats (but not wheat flour or gluten). But with more investigation, I realized that most flour-based products have malted barley in them. So, my question is, why is malted barley so widely used? What does it add to flour? Is there a taste or texture component?”
“My husband and I have committed this year to cooking all of the recipes in each Milk Street issue. However, we have one disagreement. I think it does a disservice to a dish if it is paired with another which does not complement its flavors. My husband, on the other hand, thinks that I need to open my mind to a broader pairing of international cuisines. Your feedback is appreciated.”