Episode 100: Good Food Mercantile 2018: Render Food
HRN host Michael Harlan Turkell interviews the co-founders of Render Food, Dana Peck and Ali Bouzari.
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ali bouzari
Explore " ali bouzari" with insightful episodes like "Episode 100: Good Food Mercantile 2018: Render Food", "Episode 119: Ali Bouzari: Chef, Biochemist, And Author Of 'Ingredient'" and "Episode 291: INGREDIENT by Ali Bouzari" from podcasts like ""Heritage Radio Network On Tour", "All in the Industry ®️" and "THE FOOD SEEN"" and more!
Episodes (3)
Episode 119: Ali Bouzari: Chef, Biochemist, And Author Of 'Ingredient'
Can the world of food and cuisine be broken down into just eight ingredients? That's the argument made by Ali Bouzari, who joins host Shari Bayer, in his latest book. 'Ingredient' takes a capital 'I' because they're building blocks to be used when "trying to find out what makes this recipe so good or when it's falling short."
The eight Ingredients are Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat, and thinking about what they bring to your dishes is a smart way to up your game. Bouzari would know: he's a chef with a Ph.D. in food biochemistry. His insights are accompanied by illustrations by Jeff Delierre and photographs by National Geographic Explorer Jason Jaacks.
Episode 291: INGREDIENT by Ali Bouzari
On today's episode of THE FOOD SEEN, we distinguish the difference between the modes and mediums of ingredients with food scientist Ali Bouzari, in his book, INGREDIENT. Have you ever wondered why popcorn pops, or how to cook a juicy steak, well, you're talking about WATER; it expands as steam, and releases when bitten. Did you know that SUGARS aren’t just sweet, they're also the reasons food browns when heated which includes sautéed onions to roasted coffee beans, and even aged balsamic vinegar. CARBOHYDRATES, LIPIDS, PROTEINS, MINERALS, GASES and HEAT round out the 8 ingredients that act as x-ray vision for Bouzari. He provides illustrations and infographics for insightful cooks, who what to know how chicharrons puff when fried and why Doritos are the most savory thing ever.