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The first podcast for deglazing.com is here today! Click here to catch the first episode. It should be available on ITunes in the next few days. Enjoy!
I wanted to supplement that audio file with notes - so you can follow up on some of the ideas.
First off, corrections. In the podcast I mentioned a book Bakewise - it’s actually known as Cookwise by Shirley Corriher. I highly recommend both Cookwise and On Food and Cooking by Harold McGee. If you geek out on the science of food, then these books are for you.
Now on to the good stuff.
Great books and magazines for holiday planning - these books and magazines should help you with your holiday planning.
- Baking by Dorie Greenspan
- The Bon Appetit Cookbook
- Martha Stewart’s Hors D’Oeuvres Cookbook
- Martha Stewart’s Baking Cookbook
- Bon Appetit magazine
- Cook’s Illustrated magazine
- Gourmet magazine
- Food and Wine magazine
Links for Turkey
- Trash can turkey demonstrated - http://allrecipes.com/Recipe/Garbage-Can-Turkey/Detail.aspx
- Step by step guide to brining a turkey by Alton Brown - http://www.foodnetwork.com/food/ck_recipe_how_tos/article/
- 0,1971,FOOD_9813_1801271,00.html
- Deep Frying a Turkey - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32324,00.html
- And my personal favorite, roast turkey - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29174,00.html
Pie Crust Recipe - Alton Brown - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26272,00.html
Leavening Agents - Let’s talk a little bit more about leavening agents. I don’t think I did the whole subject justice in this podcast, keep in mind this is my first podcast…There are basically two major types of leavening agents - chemical and biological (of course, there are others, but these are the two most common). When you think in terms of chemical, baking powder and baking soda jump out at you first. They are very similar chemically, but baking powder is often double acting. This means that it reacts twice in the recipe, once when the moisture of the mix hits and it a second time when the heat hits it. Baking soda by comparison only reacts once in a mix. The second major type of leavening agent is biological - the big one that comes to mind is yeast. Yeast is actually a lot of fun to work with, so give it a try. Yeast is an actual living thing that we use in baking. There are other leavening agents and these include things like folded in egg whites and creamed butter and sugar mixtures.