Demystified cooking with steam in a home kitchen

Stroganoff Secrets & Kitchen Tools Tips

Welcome to a new thrilling episode of 'Demystified', your go-to platform where passion for home cooking becomes an enlightening journey. This time, our host Linda, along with her good friend Paul, unravel remarkable aspects of making Stroganoff, alongside discussing the utilization of everyday kitchen tools.

The conversation begins with Linda unveiling an innovative recipe for Stroganoff, where mayo is used instead of the commonly used mushrooms. Paul enlightens listeners on how the fatty content of mayo assists in perfect browning of the meat without overcooking. The duo delve deep into the method of incorporating different ingredients to elevate the dish’s flavor. The conversation then shifts to the role of robust kitchen tools, with emphasis on microplanes.

In response to a listener's query, Paul shares his perspectives on investing in an exceptional-quality Microplane. He points towards a finer grate being more adaptable and the necessity of proper storage and care. The essence of the episode revolves around the fact that the use of appropriate ingredients combined with good quality kitchen tools can escalate the experience of home cooking.

Dry Herbs Vs. Fresh: An Insightful Culinary Conversation

Here's presenting an intriguing episode of 'Demystified' where we navigate through the fascinating world of herbs and delve into the potency and effectiveness of dry herbs versus their fresh counterparts. Expect enriching discussions around commonly used herbs like thyme, rosemary, and sage, and an unpacking of their profound roles in various recipes.

Specially underlined is the mighty oregano, as we delve into its different varieties, especially the wisdom about its enhanced strength when dry and its significance in an array of dishes. We also touch base on herbs like dill and parsley. The focus then smoothly transitions to a vital piece of cooking equipment: the baking tin.

Addressing a frequently asked question, we delve into the relative merits of costly polished stainless steel French baking tins versus their cheaper coated counterparts. Drawing from our wide experience with these tools, we shed light on how tin materials can impact the heat conduction and final delectable outcome of your baked goods. Moreover, we bring up the role and nuances of silicon moulds, their unique features, and benefits in the baking process.

Additionally, we explore bakeware made of different materials and their influence on the end product. An important point made is the understanding and aligning of quality with price when choosing kitchenware. We conclude with addressing questions on effective management and use of silicon moulds, with the promise of yet another engaging episode soon. Pleasurable cooking to you all!

Home Cooking with Dried Spices - Unravelling the Mystery of Celery Salt and More!

In this insightful episode of Demystified, we navigate the exciting journey of home cooking with our hosts Linda and Paul. On a bright Friday afternoon, they shed light on the fascinating world of dried spices, revealing strategies on incorporating them into your day-to-day cooking. The spotlight is on celery salt today, a subject that has seldom been explored in our earlier episodes.

Inspired by a culinary adventure at a recent music festival, the duo investigates the nuances of using celery salt in home cooking. Resident chef Paul, armed with interesting anecdotes from his trips to Spain, outlines the differences in usage, storage, and impact of both ground and whole spices. Linda, armed with a jar of newly bought celery salt, supplements this lively discussion while learning to optimize the spice in her own recipes such as Paella.

Aspiring home cooks can learn from Chef Paul's valuable tips on managing spice blends, where he emphasizes the importance of buying in small, fresh batches, storing away from light and heat, and taste testing before cooking. Expect to dive deep into the world of spices, exploring unconventional choices like Szechuan pepper, Australian native spices and even the subtleties of kitchen staples such as cloves and nutmeg.

This episode promises to bust the myths about commonly used spices like celery and chicken salt, while also exploring the distinct taste of onion and garlic in both powder and granulated form. If you're keen to enhance your knowledge about the power of spices, whether you're a beginner or a seasoned culinary enthusiast, this episode is one you wouldn't want to miss. Happy cooking!

Pan-Frying, Oil Temperatures, and Perfectly Cooked Sea Bass | Demystified Podcast

Welcome to an exciting episode of Demystified, where your hosts Linda and Paul delve into an enlightening discussion about the science and art of home cooking. The highlight of this conversation is an innovative cooking experiment comparing two methods of preparing freshly-sourced sea bass, one adhering strictly to a recipe and another cooked according to Paul's insightful culinary instincts. This episode aims to inspire every listener to explore their inner chef and adventure in their kitchen.

In an intriguing blend of fact and experience, Linda and Paul explore the intricate dance of pan-frying, highlighting the vital importance of oil temperature in achieving culinary success. Learn how overheated or underheated oil can dramatically impact the taste and texture of your dishes, the visual cues to identify the ideal cooking temperature, and the reason why adding ingredients to hot oil can help conserve oil consumption. Make sure to tune in for pro tips on how to achieve the perfect pan temperature for various cooking techniques, from deep frying to sautéing.

This episode also seeks to bust myths and clarify misconceptions about cooking with oil. Understand how food's behavior in oil can affect its oil absorption, learn the implications of oil temperature on food, and navigate the myriad of cooking techniques that require precision and understanding. Submerge yourself in stimulating insights about braising, blanching, and the elegant technique of cooking "au confit".

Bringing in their eloquent narrative into the heart of every home kitchen, Linda and Paul wrap up the episode with expert advice on how to adapt pan-frying techniques to a range of ingredients. From sea bass to duck, take away crucial cooking insights, and transform your ability to deliver perfectly cooked homemade meals. If you're an aspirant culinary master or even a novice kitchen adventurer, this episode is a must-listen! Don't miss the chance to elevate your culinary prowess with the Demystified podcast.

Par-Baking Tricks, Sustainable Food Trends and Future of the Culinary World

Welcome to the riveting episode of Demystified, the culinary podcast that drowns your ears in delicious discussions about food. Discover cooking tricks, dive into emerging food trends, and explore the evolving landscape of the food industry with our hosts Linda and Paul. From pastries to practical tips, this episode packs everything a food enthusiast craves for.

The duo discusses a broad spectrum of recipes, including the fascinating history and multicultural variations of the 'snot block.' As the holiday season knocks at the door, they touch up on overcommitting with food preparations. Get ready for Paul's practical advice on how to prepare hot cross buns in advance using par-baking - a commercial technique for bread preparation.

But it's not all about the bake! Paul and Linda address the increasing shift from celebrity chefs to sustainable producers. They inspect the dynamics influencing this shift, including economic trends, social shifts, and evolving consumer interests. With sustainability reshaping our kitchens, could the next line of brand ambassadors be farmers or cultivators? Or will aquaculture projects steal the limelight? Linda and Paul present these intriguing possibilities in their insightful discussion.

As the culinary world evolves rapidly, this episode of 'Demystified' whips up a balance between practical cooking tips and thoughtful discussions about the future of cooking. Listen in, get your cooking queries answered, and explore what's next in the industry!

Demystified - How poor service can leave a bad taste

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  Paul and Linda share examples of good to great service at venues and the positive vibes as a result.  But if the service is poor to terrible then you're left with an entirely different feeling.

Thanks for listening!

Happy Cooking,

Paul & Linda

Demystified - Mash using a cake cooling rack?

Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam.  When Paul read an article by a chef he was left with a sour taste.  He put the premise of the article to the test and discusses the result.

Thanks for listening!

Happy cooking!

Linda & Paul

Demystified - Have you looked closely at your wooden spoon lately?

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  A visit to a newly opened kitchen utensils and cookware had Paul reminiscing about an old favourite wooden spoon.  In this episode you'll learn of a simple test to decide whether to keep that wooden spoon or not.  There's also what to do to care and maintain your wooden spoons.

Thanks for listening!

Happy cooking,

Paul & Linda

Demystified - Fine Dining vs Eating

Welcome to this episode of Demystifed bought to you from the team behind Cooking with Steam.  Just recently back from a work trip to Canada and the USA, Paul shares 2 of his favourite experiences in New York: Fine Dining and eating a sandwich (sounds like an amazing sandwich!)

 

Thanks for listening.

 

Happy cooking!

Demystified - Movies where food is a central character

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  Listen in as Paul and Linda discuss films they love where food is either a central character or critical to the story.  They also touch on their favourite food while watching the movies.

Thanks for listening!

Happy cooking friends.

Demystified - Pie mix vs Casserole Mix; Slow Cook Pork Roast

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam.  It's winter here in Melbourne and Linda has been making pies.  The question came up about the pie mix and why "casserole" doesn't always sound appealing.  Paul then shares his take on a low temperature Roast Pork and the amazing crackle as a result.

Thanks for listening!