The Baking Wizard http://kufm.org en Americans, Just Get Over It And Make The Souffle http://kufm.org/post/americans-just-get-over-it-and-make-souffle The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."<p>The scientific validity of this statement is, of course, debatable — but it's undeniable that many Americans <em>are</em> deeply afraid of making that fluffy French dish. Thu, 10 Apr 2014 20:47:00 +0000 NPR Staff 17481 at http://kufm.org Americans, Just Get Over It And Make The Souffle Buttermilk Pancakes http://kufm.org/post/buttermilk-pancakes <p>4/6/14: This week on "The Food Guys:" Greg and Jon offer tips for making buttermilk pancakes. Flour, leavening, liquid, and a little bit of sugar are the basics, with two parts dry to three parts liquid ingredients. .&nbsp;<a href="http://www.thebakingwizard.com/" target="_blank">http://www.thebakingwizard.com/</a></p><p></p> Fri, 04 Apr 2014 14:00:00 +0000 Beth Anne Austein 16990 at http://kufm.org Buttermilk Pancakes Candy and Caramelization http://kufm.org/post/candy-and-caramelization <p>February 23rd, 2014: Greg and Jon explore candy-making, <a href="http://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html" target="_blank">caramelization</a>, and the chemistry of cooking with sugar.&nbsp;</p><p></p> Fri, 21 Feb 2014 15:00:00 +0000 mtpr.org 13778 at http://kufm.org Candy and Caramelization Soufflé Photos http://kufm.org/post/souffl-photos <p>February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)</p><p></p><p></p> Fri, 14 Feb 2014 15:00:00 +0000 mtpr.org 13777 at http://kufm.org Soufflé Photos Farro http://kufm.org/post/farro <p>January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)&nbsp; Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.</p><p><a href="http://mariaspeck.com/" target="_blank">http://mariaspeck.com/</a></p> Fri, 17 Jan 2014 15:00:00 +0000 mtpr.org 13698 at http://kufm.org Farro Adding More Vegetables http://kufm.org/post/adding-more-vegetables <p>January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.</p><p></p> Fri, 10 Jan 2014 23:21:46 +0000 mtpr.org 13505 at http://kufm.org Adding More Vegetables Oils for Frying and Sauteeing http://kufm.org/post/oils-frying-and-sauteeing <p>January 5th, 2014: Prompted by <a href="http://www.organicauthority.com/eco-chic-table/guide-to-cooking-with-oils.html" target="_blank">a 2010 article</a> in the online magazine, <em>Organic Authority</em>, Jon and Greg discuss which oils and fats are best for frying and sauteeing.</p><p></p><p></p> Fri, 03 Jan 2014 15:00:00 +0000 mtpr.org 13181 at http://kufm.org Oils for Frying and Sauteeing Breakfast Cereal http://kufm.org/post/breakfast-cereal <p>December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 <em>Smithsonian</em> article by Corby Cummer, titled: "<a href="http://www.smithsonianmag.com/science-nature/Can-Technology-Save-Breakfast.html?c=y&amp;page=1" target="_blank">Can Technology Save Breakfast: Cereal Companies, Maligned for Overprocessing, Are Now Using the Same Techniques To Put Some Nature Back in the Bowl</a>."</p><p><a href="http://www.thebakingwizard.com/" target="_blank">http://www.thebakingwizard.com/</a></p><p></p> Fri, 27 Dec 2013 15:00:00 +0000 mtpr.org 11412 at http://kufm.org Breakfast Cereal Duck Breasts http://kufm.org/post/duck-breasts <p>December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.</p><p><a href="http://www.thebakingwizard.com/" target="_blank">http://www.thebakingwizard.com/</a></p><p></p> Fri, 20 Dec 2013 15:00:00 +0000 mtpr.org 11409 at http://kufm.org Duck Breasts Pho, the Nectar of Vietnamese Street Vendors http://kufm.org/post/pho-nectar-vietnamese-street-vendors <p>December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of <a href="http://www.lemongrassrestaurant.com/meetmai.htm" target="_blank">Mai Pham</a>'s <a href="http://missoulian.com/lifestyles/food-and-cooking/vietnamese-pho-soup-can-boost-spirits-on-wintry-days/article_1f606b8a-2b7c-11e1-ab5c-0019bb2963f4.html" target="_blank">recipe for the Vietnamese soup, pho</a>. Fri, 13 Dec 2013 15:00:00 +0000 mtpr.org 11243 at http://kufm.org Pho, the Nectar of Vietnamese Street Vendors