In this engaging conversation, chef Carla Hall shares her mission to reshape the perception of soul food, emphasizing healthier and innovative takes. She delves into the cultural significance of soul food and its evolution, especially during the Great Migration. Topics also include cooking with cannabis, likening its growing culinary acceptance to cocktail culture. Listeners are treated to insights on culinary techniques, from mastering eggs to creating flavorful dishes, alongside a recipe for delicious sweet fresh corn pudding.
Carla Hall reshapes the perception of soul food, emphasizing its evolution toward healthier, garden-fresh ingredients beyond traditional fried dishes.
The authors of Bong Appetit advocate for using cannabis as a versatile culinary ingredient, enhancing flavors rather than merely serving as an intoxicant.
Hall underscores the emotional connection to cooking, asserting that one's mood greatly influences the quality and experience of meal preparation.
Deep dives
Thanksgiving Cooking Questions
Listeners submitted their Thanksgiving cooking questions, focusing on various aspects of preparing holiday meals. The host emphasized the importance of connecting with the audience by seeking their biggest culinary challenges during the Thanksgiving season. This interaction encourages community engagement and provides an opportunity for listeners to seek expert advice on cooking and recipes. Such Q&A sessions help demystify the complexities of holiday cooking and support a more enjoyable Thanksgiving experience.
The Modern Soul of Cooking
Carla Hall discussed the evolution of soul food, emphasizing that it goes beyond just fried chicken and mac and cheese. She highlighted that true soul food includes fresher and healthier options, often influenced by garden-grown ingredients and lighter preparations. This approach reflects a broader understanding of the cuisine's roots in the African diaspora, where everyday dishes consist of vegetables and grains rather than solely fried items. By expanding the definition of soul food, Hall aims to encourage appreciation for a more diverse array of dishes connected to cultural heritage.
Cooking with Cannabis
The authors of Bong Appetit shared insights on using cannabis as an ingredient in cooking rather than simply an intoxicating substance. They stressed the importance of flavor, suggesting that cannabis can enhance dishes much like various herbs do. By utilizing different parts of the cannabis plant, including non-psychoactive leaves, they encourage cooks to think of it as a versatile ingredient that complements other flavors. This modern approach to cannabis cooking seeks to elevate the culinary experience and shift perceptions from a purely recreational use to a sophisticated form of gastronomy.
The Ritual of Cooking and Mood
Carla Hall posited that one's mood significantly impacts cooking outcomes, advocating for the idea that if you're not in a good mood, it's better to make a reservation instead of cooking. This reflects a broader cultural understanding that cooking is not just a mechanical process but an art influenced by emotional states. She emphasized that the love and care invested in cooking directly affect the quality of the meal, pointing out that even simple dishes can shine when prepared with intention. This concept encourages individuals to approach cooking with joy and mindfulness rather than as a chore.
Reviving Forgotten Techniques: Pickling
Carla Hall shared her passion for pickling, particularly the simplicity and versatility of pickled red onions. She explained that pickling is a technique that has been overlooked by many home cooks despite its ease and ability to enhance flavors. By preparing a basic brine of vinegar, sugar, and salt, better known as quick pickling, cooks can revive this technique and add interesting flavor profiles to their dishes. Hall's enthusiasm for pickling promotes the idea that these small culinary steps can significantly elevate everyday meals.
Chef Carla Hall is here to change the way we think about soul food. Plus, we explore cooking with cannabis; Adam Gopnik tells us how to cope when our favorite restaurants close; and we serve up Sweet Fresh Corn Pudding. (Originally aired May 17, 2019).
Get this week’s recipe for Sweet Fresh Corn Pudding here.
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