Cod Save America (with Wesley Morris and Dr. Sumesh Hirway)
Apr 22, 2020
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Pulitzer Prize-winning cultural critic Wesley Morris talks about his go-to crumb cake during quarantine. Food safety guidelines for sharing homemade food and enhancing texture for pleasure in eating are discussed. Tips for cooking greens and vegetables, making hummus, and perfecting vinegret are also shared.
Canned sardines can be used to make tuna-style salad or incorporated into pasta dishes.
Different cooking methods for frozen fish depend on the type: stew for white flaky fish, roast or season separately for salmon.
Cooking for texture can enhance the eating experience for individuals with a loss of taste and smell, such as adding spiciness, temperature contrasts, and crunchy toppings.
Deep dives
Delicious Ways to Use Canned Sardines
Canned sardines can be enjoyed in various ways. One delicious option is to make a tuna-style salad with crumbled sardines, olive oil, vinegar, pickled onions, and fresh herbs. Another idea is to incorporate sardines into pasta, either in a classic pasta con la sarde dish or by mixing them with pine nuts and currants. These versatile canned fish can also be enjoyed on crackers or toast.
Tasty Recipes for Frozen Fish
When it comes to cooking frozen fish, there are different options depending on the type of fish. For white flaky fish like cod, sole, and pollock, consider making a flavorful fish stew with tomatoes, vegetables, and herbs. For salmon, try roasting it or preparing it separately with desired seasonings. Additionally, white fish can be roasted until brown and served with starches like potatoes or incorporated into salads.
Creative Uses for Turnips, Radishes, and Beets
For turnips, they can be mashed like potatoes, roasted until sweet and crispy, or combined with radishes for roasting. Radishes can also be pickled and enjoyed in sandwiches or salads. Beets can be roasted with parchment paper and foil, then peeled and enjoyed as lightly pickled slices or added to salads. Another option is making a vinegar-based vinaigrette to drizzle over roasted vegetables or use as a salad dressing.
Making Flavorful Fish Stew with Gelatin
To enhance the texture of fish stew, gelatin can be added after straining the stock. Dissolving a spoonful of powdered gelatin or a sheet of gelatin in the stock gives the stew a richer and more pleasant mouthfeel. This shortcut avoids the need for fish bones, which also contribute texture to the stock. Once the fragrant and aromatic stock is prepared with ingredients like fish bones, white wine, lemon zest, and orange zest, various vegetables like tomatoes, onions, garlic, celery, and fennel can be added. The stew is cooked until the vegetables are tender and frozen fish fillets are added and cooked until they flake apart.
Cooking for Texture when Sense of Taste is Lost
For people who have lost their sense of smell and taste, cooking for texture can provide a pleasurable eating experience. Adding spiciness through chili oil or jalapenos can create a sensation in the mouth, as spiciness is a feeling rather than a taste. Temperature contrasts and textures can also enhance enjoyment, such as hot and cold, creamy and crunchy combinations. Adding toppings like sliced almonds, toasted grains, or toasted bread crumbs can provide a satisfying crunch. Layering different acids, such as lemon juice and vinegar, in dressings can add tanginess to salads and other dishes, compensating for the lack of taste.
There’s so much sardine advice packed into this episode. Plus, Pulitzer Prize-winning cultural critic Wesley Morris (@wesley_morris) tells us about the crumb cake he’s already made twice during quarantine, and Hrishi’s dad, a food scientist, weighs in on food safety.
For ideas, recipes, resources, and more, visit homecooking.show.
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