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21 JUL 2025 · Friends:I know it's still summer, and I'm probably getting ahead of myself, but the fall and holiday season will soon be here, and I believe this article can be helpful anytime. When those days arrive, you may ponder what kind of menus and baked goods to offer your family and friends.
https://flavorsandknowledge.substack.com/p/unleash-the-magic-of-cheap-cuts
https://flavorsandknowledge.com/podcast-%2B-video
Transcribed
20 MAY 2025 · Hey friends:
Need softened butter in a hurry? Don’t just wait—take control!Â
The secret lies in maximizing surface area or applying gentle heat.Â
For instant results, grab your cheese grater and shred that cold butter into fluffy ribbons—they’ll be ready to use in mere minutes.Â
No grater? A sharp knife can transform your butter into paper-thin slices that soften faster than you can preheat the oven. When every second counts, try the microwave ballet: 5-second pulses at low power, turning between each until it yields to your touch.Â
Or harness physics with the warm glass trick—a heat transfer method that cradles your butter to perfect spreadability. For bakers, the rolling pin technique creates golden sheets of butter that incorporate seamlessly into the dough. Remember, melted butter alters baking chemistry, so patience (even fast-tracked patience) pays off.Â
Whether you’re whipping up flaky pastries or want toast-ready butter, these clever techniques bridge the gap between rock-hard and room-temp perfection.Â
Your recipes will thank you for that ideal soft-but-not-liquid consistency every time.
https://flavorsandknowledge.com/podcast-%2B-video
Transcribed
20 MAY 2025 · What is Jamon Iberico?
Jamón Ibérico, often considered the crown jewel of Spanish cured meats, is a luxurious delicacy crafted from the black Iberian pig, a breed native to the Iberian Peninsula. What sets it apart is the breed, the meticulous aging process, and the pigs’ unique acorn-rich diet, especially in the prized "Jamón Ibérico de Bellota" variety. These pigs roam freely through oak forests, foraging on acorns that give the ham its signature nutty flavor and silky texture. Aged for up to 36 months, the result is a marbled, melt-in-your-mouth ham with a rich, complex profile that speaks of tradition, terroir, and time. Revered by chefs and gourmands worldwide, Iberico ham is more than food—a cultural expression of Spanish heritage.
https://flavorsandknowledge.com/podcast-%2B-video
20 MAY 2025 · The evidence suggests that beef tallow is far healthier than processed seed oils, especially for high-heat cooking. Its rich nutrient profile, historical culinary legacy, and versatility make it a worthy addition to modern kitchens, as long as it’s sourced responsibly. For those looking to reconnect with traditional foods, optimize their fat intake, or enjoy better-tasting meals, beef tallow is more than a trend—it’s a revival of real food wisdom. As the saying goes, "What’s old is new again." And in the case of beef tallow, that’s a very good thing.
https://flavorsandknowledge.substack.com/p/beef-tallow-analyzed.
https://flavorsandknowledge.com/podcast-%2B-video
Transcribed
14 MAY 2025 ·  What is Agave Syrup
Agave syrup is made from the nectar of the agave or Century plant. This cactus-like or succulent plant grows in the southwestern United States, Mexico, and Central America and is considered a natural sweetener.
Agave syrup has a sweet, mild flavor. It is available in light or amber nectars. It is often sold as an organic product and is sweeter than sugar.
Agave syrup can sweeten hot or cold beverages and baked goods. Lighter syrup is good for lighter baked goods, while amber or darker syrup lends a more caramel-like flavor.
Are you buying it?
Look for agave syrup in the baking section in jars or the organic food section.
For storing
Keep the jar well sealed and store it in a cool, dry place. Use by the expiration date.
HERE some Substitutions
Light agave syrup can be substituted for granulated sugar in baking. Use 2/3 cup for 1 cup of sugar and reduce the liquid by 1/4 to 1/3 cup. The amber syrup can be substituted for brown sugar. Use 2/3 cup for 1 cup of brown sugar and reduce liquid by 1/4 cup. Cookies made from agave syrup will not be as crisp; they will have a more cake-like texture.
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14 MAY 2025 · Read the full article free on our Flavors and Knowledge Blog.
https://flavorsandknowledge.substack.com/p/mays-bounty-is-here
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13 MAY 2025 · Read the full article at
https://flavorsandknowledge.substack.com/p/a-banquet-of-piety-and-excess
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Transcribed
13 MAY 2025 · Hey friends:
Making simple syrup is as easy as stirring together sugar and water and then letting heat do the rest of the work. Start by combining equal parts granulated sugar and water in a small saucepan—one cup each for a standard batch. Place the pan over medium heat and stir gently until the sugar dissolves completely, which should only take a few minutes. There’s no need to boil the mixture vigorously; warm it until the liquid turns clear and smooth, with no granules lingering at the bottom of the pan.
Once the syrup is perfectly silky, please remove it from the heat and let it cool to room temperature before transferring it to a clean bottle or jar. Store it in the refrigerator, where it will keep for up to a month, ready to sweeten your iced tea, cocktails, or coffee with effortless grace. Try a 2:1 ratio of sugar to water for a richer syrup, or infuse the mixture with herbs, citrus zest, or spices as it cools—vanilla beans or a cinnamon stick can add a lovely twist. The beauty of simple syrup lies in its versatility, turning even the most stubborn sugar into a pourable, blendable delight.
https://flavorsandknowledge.com/podcast-%2B-video
11 MAY 2025 · Read full article free and without paywall.
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https://flavorsandknowledge.substack.com/p/egg-less-cakes
Transcribed
11 MAY 2025 · Chef Walter's techniques and suggestions.
Hey friends:
Cutting rolly, polly vegetables—like Brussels sprouts, cabbage, or other round, leafy greens—safely requires a steady hand and proper technique. Start by thoroughly washing the vegetables under cool running water to remove dirt or debris. Pat them dry with a clean towel to prevent slipping while cutting.
For Brussels sprouts, trim off the tough stem end, then slice them in half vertically for even cooking. If they're large, you can quarter them. For cabbage, first remove any loose outer leaves, then cut the head in half through the core. Place the flat side on the board for stability before slicing into wedges or shredding.
Always use a sharp knife—a dull blade can slip and cause accidents. Curl your fingertips inward, using a claw grip to protect them while guiding the knife. Work slowly and deliberately, keeping the vegetables steady. If the vegetable rolls, stabilize it by cutting a thin slice off one side to create a flat base.
Store any unused portions in an airtight container in the fridge. With these steps, you'll keep your fingers safe and your rolly polly veggies perfectly prepped for cooking.
https://flavorsandknowledge.com/podcast-%2B-video
Sharing sensible gastronomic knowledge through a brief food cast
Information
| Author | CHEF WALTERS QUICK BITES |
| Organization | Walter Potenza |
| Categories | Food , Education , Nutrition |
| Website | Www.flavorsandknowledge.com |
| chefwalterpotenza@gmail.com |
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