When should you worry about the smoke point of your favorite cooking oil? Mostly when you're frying, says Greg Patent. Once oil is hot enough to start smoking, its flavor and nutritional value break down, and carcinogens begin to form.
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.
December 8th, 2013: Jon and Greg lament a lack of accuracy on food labels, tying the problem to imprecise measuring. Greg recommends looking for nutritional information based on the weight, rather than the volume, of a serving.
October 27th, 2013: Jon and Greg discuss a recent New York Times opinion piece by Jo Robinson called "Breeding the Nutrition Out of Our Food," which compares the phytonutrient content of wild plants with that of supermarket produce.
October 13th, 2013: This week, Jon and Greg discuss: eating habits; holidays; familial mealtime and cooking patterns; foods pushed on kids; turkey as an afterthought; fermentation; drying; salting; feast-or-famine; and the smell of the school cafeteria. They're calling it "Eating."
September 22nd, 2013: Jon and Greg open with a quote from Julia Child - "It is hard to imagine a civilization without onions" - then go on to recommend basic tips for cooking onions, specifically for onion ragout.