Home Gastronomics

Episode 2 - Elevated Burgers

Website: www.homegastronomics.com

Facebook: Home Gastronomics, The Cooking Wookiee

Twitter: @TheChefChewie

Instagram: homegastronomics

 

Become a Patron: https://patron.podbean.com/homegastronomics

 

First, we announced that we have started the application process for iTunes, Spotify, and Google Play.

Topic: Elevated Hamburgers

This month we discussed how to elevate the standard burger from selecting your meat, forming the patties, cooking the burgers, Bun selection, all the way to toppings.

Our “Word of the Day” was a special double word event. They were Sear and Maillard Reaction.

We encourage all of our listeners to tweet, facebook, or email us your favorite burger combinations and recipes to share.

Episode 1 - Seasoning

This is our first episode. We hope you enjoyed it, come back for more, and here are the show notes:

 

We started off with an introduction to us and the podcast itself. Some resources were named, listed below:

Website:

https://www.homegastronomics.com

Facebook Pages: 

https://www.facebook.com/thecookingwookiee/ (The Chef's Page)

https://www.facebook.com/Homegastronomics/ (The Podcast's Page)

Twitter:

https://twitter.com/TheChefChewie (@TheChefChewie)

Instagram:

https://www.instagram.com/homegastronomics/

We are also working on a Youtube channel and Facebook Live content.

Please consider sponsoring us and becoming a patron, it has some nice beneifts. There is a link on the website, or you can go there directly here: https://patron.podbean.com/homegastronomics.

 

We went over the format of the show, and then talked about seasoning... What is it? and How to do it!!

We talked about an experiment in seasoning that was done by J Kenji Lopez-Alt at seriouseats.com. You can read his article for yourself here: https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

 

Our Word for this episode was:

Fond – (FAWN) which has two meanings…

1) A French term for stock. Commonly 3 types (fond blanc, fond brun, fond de vegetal)

2) The browned bits of food remaining in the pan after food has been sautéed or roasted. It is typically incorporated into a sauce by deglazing, or adding a small amount of liquid to a pan and stirring to loosen the bits of food.

 

Last was our recipe for Steak Pasta with Garlic Cream Sauce:

8 oz Steak (Strip of Skirt are both good), sliced about 1/8"-1/4" thick

2 tbsp Garlic, minced

2 oz Button Mushrooms, cleaned and quartered

2 oz Asparagus Heads

1 oz Sun-Dried Tomatoes

1/4 c Chicken Stock

1/2 c Heavy Cream

Olive Oil, as needed

Salt and Pepper, to taste

8 oz Cooked Pasta

Parmesan Cheese, as desired

 

1)   Get your pan nice and hot, about medium high on a standard home oven.

2)   Add a little oil to cook the meat, then season the meat.

3)   Toss the meat into the pan and cook until the meat starts to brown. You don’t want to cook it all the way through, as it’s still going to have some time cooking.

4)   Now toss in the garlic and cook for about a minute without burning the garlic.

5)   Add mushrooms, season and cook about a minute.

6)   Add asparagus heads and sun-dried tomatoes. Season and cook until mushrooms and asparagus are tender.

7)   Deglaze the pan with about ¼ c of chicken stock.

8)   Add about ½ c of heavy cream. Season one more time. Simmer until sauce coats the back of a spoon or your desired thickness.

9)   Add cooked pasta and toss in sauce until coated.

10) Adjust seasoning and top with fresh grated parmesan cheese.