Brining may seem like a relatively modern technique, but it’s centuries, if not millennia, old. In fact, that’s the origin of the English word pickle—pockel was the Old English word for brine. Brining has the dual advantages of keeping intrinsically dry foods, like pork chops and chicken breasts, moist on the grill, and it also adds an extra layer of flavor. In this show you’ll learn all about brining and marinating, including a wine-brined butterflied leg of lamb, bourbon-brined pork chops, and a “brine” you actually inject into a turkey with a hypodermic needle.
For Your Home
Tue, 07/30/2013 - 5:30pm
Instead of moving up, Americans are making over. In the first of two parts, Vicki and Sloan embark on a major kitchen renovation by visiting a custom cabinet shop, beginning demolition and meeting with electricians, carpenters and plumbers. Carpenter Luke Miller replaces an old window with a sparkling, new stained glass panel.
Barbecue University with Steven Raichlen
Mon, 07/29/2013 - 1:30pm
Mindful of the suffering of New Orleans in recent years, this show pays tribute to Louisiana's rich culinary traditions. You know Raichlen's rule: If something tastes good baked, boiled, or deep-fried, it probably tastes even better grilled. Case in point: Grill-Top Shrimp "Boil" jazzed up with grilled bratwurst-this isn't like any shrimp boil you've ever tasted. And never mind that deep-fried turkey was invented in Louisiana: Steven cooks Big Easy Barbecued Turkey with plenty of wood smoke after literally injecting it with a spice-scented marinade. Cajun Tuna Pipérade combines the "Holy Trinity"--onion, celery, and bell pepper--with tomato, spicy andouille sausage and fire-licked sushi-grade tuna steaks for flavor that just won't quit.
Cooking with Julie Taboulie
Sun, 07/28/2013 - 7:30am
Foul - fresh fava beans in garlic, lemon and extra virgin olive oil
Sleet - sautéed dandelion greens with caramelized onions
Lubia - Lebanese style slowly stewed flat green beans in onions and extra virgin olive oil
Atafiah - Arabic wild greens caramelized with onions and blended bulgur wheat
Fri, 07/26/2013 - 2:00pm
Mary Ann and young friend Rachel Carew join forces nella cucina to satisfy their sweet tooths by preparing an Upside Down Peach Tart. But that’s not all; there’s still time to make a rich and creamy ricotta cheesecake in amaretti cookie crust to create, -- more importantly, to enjoy a tavola (at the table). You’re invited!
Thu, 07/25/2013 - 3:30pm
Austinites don’t just party, they celebrate with bicycles to give added value to the city’s motto “Let’s Keep It Weird.” Ira David hails Austin as a bicycle-friendly city when he visits a bicycle zoo and pedals in a bicycle parade. Journey along the Lance Armstrong Bikeway and Trail at Lady Bird Lake. A visit to Austin’s Yellow Bike Project teaches the role bicycles can play in giving back to the community.
Cook's Country from America's Test Kitchen
Wed, 07/24/2013 - 8:30pm
Test cook Bridget Lancaster uncovers the secrets to the ultimate Morning Buns. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of pancake mix. Next, equipment expert Adam Ried reveals his top picks for muffin tins. And finally, test cook Erin McMurrer shows Chris how to make Morning Glory Muffins right at home.