Hungry Squared Podcast Listener Survey: Win a Sous Vide Precision Cooker Circulator!

Who wants to win a sous vide precision cooker circulator, so you can make the best steaks ever? Here is the link:

Hungry Squared Listener Survey

To enter the contest, complete the Hungry Squared Listener Survey by Monday, July 16, 2018 at 11:59 PM MST. 

Thanks, food nerdy friends!

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Episode 98: Easy Culinary Science for Better Cooking with Author Jessica Gavin, Culinary Scientist

We are delighted to interview Jessica Gavin, culinary scientist and author of the new cookbook Easy Culinary Science for Better Cooking, all about some basic science principles that can elevate your home cooking. We go over dry and moist heat methods, the Maillard reaction, braising and stewing, emulsification, thickening methods and different baking mixing methods. Plus, we have a giveaway of her cookbook, so join us on the Hungry Squared Podcast's Facebook and Instagram pages.

Let's taco 'bout it!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

• Sharon and Ike got to see family in the Park City, Utah area and had brisket that was made on a Traeger grill. It was different than what you can make in the Big Green Egg according to Sharon.
• We all went to the Hall of Breakfast, a pop-up interactive museum in Salt Lake City area, and tried out a special-made Ruby Snap Maple Bacon Chocolate Chip Cookies that was part of the museum. It was salty and sweet (but it's not my favorite, the Vivianna).
• We are delighted to chat with Jessica Gavin, our friend and author of Easy Culinary Science for Better Cooking. We met her 3 years ago at the Everything Food Conference and we were impressed by 1) the fact she is a culinary scientist, and 2) that she competed in the Cupcake Wars at the Everything Food Conference.
• You can find Jessica on her website and on Instagram.

• Jessica's grandfathers were rival chefs at the same Chinese restaurant in the Bay area, but their kids ended up falling in love and getting married. Food has always been a part of family DNA. Dessert Circus and Yan Can Cook were a huge part of why she wanted to go to culinary school.
• Thankfully she heard about culinary science from a relative and was hooked on how the arts and the science was combined in cooking.

Photo courtesy of Jessica Gavin

• We talked about the Maillard reaction on our first episode on Pie, and Jessica teaches us what makes dry heat cooking work. The Maillard reaction can help you hone your intuition as a home cook--pay attention! The Maillard reaction happens when the surface of the food is at 300 degrees F, so make sure the surface doesn't have residual moisture or water on it. By the way, frying in oil is considered a dry heat cooking method, because oil is hydrophobic.
• If you want to make an amazing roasted chicken (like this one Jessica has), make sure to dry the chicken them off. If you want it even more crispy and golden, leave the uncooked chicken in the fridge for a day so the fridge can pull off additional moisture before roasting it.

Photo courtesy of Jessica Gavin

• Moist heat cooking is using water and its different states. Vegetables when steamed quickly, the cell walls become more translucent and the chlorophyll shimmers through more. When you blanch it, that will stop the reaction and keep your veggies brighter in color.
• Braising and stewing is all about low and slow, where connective tissue is broken down and converted into gelatin. If you go long enough, the gelatin will eventually be reabsorbed and add to flavor and texture and juiciness. Using a Dutch oven or cast iron is the best for braising and stewing.
• The difference between the settings of High and Low on a slow cooker, is all about how quickly the slow cooker gets up to max temperature, NOT about the temperature. (Mind blown!)
• Emulsification is all about bringing two things that don't want to be brought together (making a mixture uniform). Weak emulsifying agents (honey or mustard) or stronger ones (lecithin in the form of egg yolks) can be used to bring those things together. Quick tip: Add a teaspoon of mayonnaise in your vinaigrette, it will keep your dressing stable longer.
• Sauces are so elusive and can "break". You need to ensure the fat is coating your starch particles. Remember, it should be 1:1 fat to starch by WEIGHT!

Photo courtesy of Jessica Gavin

• There are different mixing methods when you're baking: creaming, muffin, and biscuit. You will get a different textures and crumb with each different methods. By the way, who's going to make the country style biscuits in the cookbook with me?
• Please join us on Facebook and Instagram to enter to win a copy of Jessica's cookbook Easy Culinary Science for Better Cooking.
• You can find Jessica on her website and on Instagram. You can find her book on Amazon, Barnes and Noble, Target (online) and Walmart (online).
• Hey we're turning 100 in a couple episodes. Stay tuned for awesome giveaways!

Run Time: 61 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

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Episode 85: Thermometers with Special Guest Chef Martin Earl of ThermoWorks

On this week's episode, we are delighted to chat with Martin Earl, the culinary editor and chef at ThermoWorks, the makers of thermometers, all about the history of thermometry and science of the different types of digital thermometers are and how they work. We also chatted about how to use thermometers to get better quality of food as the home cook. What a great chat!

Let's taco 'bout it!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

• Sharon got 3 different New York-style pizzas from Este Pizzeria in Salt Lake City, Utah for Pi Day this week. It was a hit with the family! 
• Winter also had 2 different pies she loved: A gorgeous vegetable pie (see it here) and a lovely 3-berry pie that her sisters-in-law made for the family's annual Pi Day Party. By the way, have you listened to our very first episode on pie? You can right here!
• We are delighted to have Martin Earl, the culinary editor at ThermoWorks, on the show today as our special guest to talk about thermometry and thermometers.

• Alton Brown and the folks at America's Test Kitchen love and use ThermoWorks products! Those are GREAT recommendations!
• The first thermometer that was invented and referenced was a candy thermometer in the 12th century. The 12th century!
• Thermal expansion was observed by the Greeks in 200 BC.
• Galileo had made the first bulb thermometer, using a open dish of water and a glass bulb.
• There are two types of digital thermometers: Thermoster (thermal resistor) Thermometer and Thermal Couple Thermometers. 
• Thermal Couple Thermometers use Type K probes and you have accuracy of +/- 0.7 degrees F.
• Here is a great article by ThermoWorks about the calibration of thermometers (or rather the verifying and calibration) by ThermoWorks.
• The food safety of thermometry was really developed during the Space Race, when Pillsbury worked with NASA to develop  HACCP. 

• Through studying bacterial growth and death, that's how food safety temperatures were determined. Pasteurization is a function of time and temperature per USDA, but home cooks usually only know the temperature factor.
• Do the pop-up turkey timers work?
• We talked about leave-in thermometers and instant read thermometer. 
• Leave-in thermometers, such as this one, are great for roasts, etc and will sync with your smart device so you can keep an eye on your temperatures without opening and closing the oven/grill/smoker, etc.
• This is Nathan Myhrvold of Modernist Cuisine. And we did look at Modernist Bread too while we visited.
• Infrared thermometers, such as this one, are great for non-contact temperature reading.
• By the way, the ThermoPen Mk4 probe is 4.5 inches in length.
• We also talked about resting and carry-over temperatures. On your reference charts for different meats, the temperatures that are listed are final temperatures. They recommend pulling your meat out about 2 degrees F before your final temperature, since there is carry-over cooking after you pull it out. Keep in mind: The smaller piece of meat = not as much carry-over cooking will happen.
• Recommendation for home cook: Instant-read Thermapen (or ThermoPop) and leave-in probe ChefAlarm.

• Recommendation for a candy thermometer: Use the Thermapen! Stir and read. (By the way, ThermoWorks also sells a burn ointment!)
• Their new Smoke just came out: You have two probes! 
• Thermapen IR also is new and a nice product for professionals.
• Enter to win a yellow ThermaPen Mk4: 1) Sign up for the ThermoWorks newsletter here (and comment that you did so on Facebook, Instagram, or in the blog comments), 2) follow ThermoWorks on Instagram, 3) follow Hungry Squared on Instagram, and 4) tag a friend that could use a great thermometer! Giveaway is open till Friday, March 30, 2018 at 11:59 pm. Good luck!

Run Time: 60 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

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