We chat with superstar chef Aarón Sánchez about finding food, finding love and finding himself. Plus, we discover the history and nuance of the martini cocktail; we share our recipe for Norwegian salmon; and Dan Pashman makes a case for picky eaters.
This episode is brought to you by Ferguson and Master Class.
Questions in this Episode
“Do you have any suggestions for making a wonderful homemade ketchup?”
“I went to a decent butcher and saw “Dairy Tenderloin” on sale for $7.99/Pound. I cut some up for Kebobs, which were marinated in a Mediterranean mixture for 8 hours and finally grilled over charcoal. The final dish tasted all right but I noticed a couple of the kebobs had a livery taste/texture. So, I’m wondering: 1. What’d I do wrong? 2. Can I prevent the liver flavor? 3. Is there something about the Dairy Tenderloin that contributes to this flavor?
“I have recipes for brown bread that call for baking or steaming in a 1-pound coffee can. Since coffee no longer comes in 1-pound cans and I can’t find any in kitchen stores or online, what do you suggest?”
“I’ve been using my mom’s recipe for pumpkin rolls for a few years, and I have been experimenting with making the recipe my own. However, we both struggle with the same part of the recipe - the bread. I’m currently using regular flour, but it cracks so easily when taken out of the pan or in rolling. What can do to make a stronger bread that won’t crack so easily when taken out of the pan or rolling it?”
“I got a large bundle of fresh curry leaves at the farmers' market and am wondering if they’ll freeze well.”