Streams

Follow Up Friday: Cooking at Home

Friday, December 19, 2008

Linda Olle, author of Upper East Side Cookbook, drops in to talk about her alter ego, Parsley Cresswell, an Upper East Side resident who has had to start using her studio kitchen for cooking.

Guests:

Linda Olle
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Comments [8]

Kate Winslow from New York, NY

I simply LOVED the tips Linda gave to us. She sounds fabulous. Thank you!

Aug. 18 2009 06:36 PM
Rosemary Beeton from UES

What a fantastic idea! Who knew there were artists and writers on the upper east side, much less cooks? This is a good idea...clever, very clever.

Dec. 20 2008 09:50 PM
Kathleen Whitby from Greenwich, CT

I just listened to the baking presentation. I am a home economists and nutritionist. Sorry I couldn't reach you during the show. Maybe you can use this information. I was surpirsed Chef Katherine Alford did not mention much of the following: From food chemistry and techniques: On sifting flour, the sifting should take place as one measures the flour...either into the measures cup or into a bowl or counter or waxed paper and then spooned into the measuring cup. This is the correct way to have the correct amount of flour for most written American recipes. Cake flour, bread flour and all purpose flours are from different kinds of wheat or combinations of wheat and how finely the wheat is ground. Also a type of flour may have other ingredients. i.e. cake flour sometimes has cornstarch added. One can lighten all-purpose flour for cakes by removing 1 Tbls of that flour from the measured amount and adding 1 Tbls cornstarch. All-purpose white flour is a mixture of hard and soft wheat, high in protein and rich in gluten. It makes a "heavier, more dense product" Generally, cake flour is a finely milled soft-wheat flour; it has less protein than all-purpose flour. Self-rising flour is flour to which baking powder has been added and is very high in sodium. Instant flour is all-purpose flour that has been ground extra-fine so that it will combine quickly with water. Semolina is a pale high-protein, low-gluten flour made from durum wheat (a hard winter wheat)and used to make pasta.

The woman who said members of her family have developed a gluten allergy might try Spelt flour. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for an absolutely gluten-free diet.

Dec. 19 2008 02:33 PM
Gene

How to kill people:

Tell them they can eat mushrooms they find in the park, just make sure they're gowing on trees.

And you smokers can be seated anywhere you wish; they just can't smoke there. A separate smoking room in an apartment is both impractical and ineffective.

Who IS this ghastly creature?

Dec. 19 2008 11:28 AM
Robert from NYC

Oh dear, you mean I can't bury in Central Park!!! Ohhh kay!

Dec. 19 2008 11:24 AM
Talia from NJ

Ha Brian :) "Italian this and that" - sounds like Mac n cheese from a box. lol

Dec. 19 2008 11:24 AM
Paulo from Paterson, New Jersey

I took a group of kids on a tour of Central Park with "Wild Man" Steve Brill, and he showed us the many foods people could gather in the Park including the gingko nuts. (Boy do those gingko nuts stink though!)

Dec. 19 2008 11:24 AM
Robert

I think we need a follow-up on what Brian actually cooks.

Dec. 19 2008 11:22 AM

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