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FLAVORS + kNOWLEDGE

FLAVORS + kNOWLEDGE

By WALTER POTENZA

Become a Paid Subscriber: https://podcasters.spotify.com/pod/show/walter-potenza/subscribe Flavors and knowledge is a bilingual podcast focusing on gastronomic education concerning food to complement a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products, and ingredients analysis, with the overall mission of educating the consumers and generating awareness in the “truth of eating well.” Podcasts are in English with an accent and Italian.
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IL CULATELLO DI ZIBELLO

FLAVORS + kNOWLEDGESep 14, 2020

00:00
10:49
{186} ARTICHOKES TUTORIAL
Mar 10, 202408:58
{185} UNEARTHING THE CORNMEAL IN RHODE ISLAND

{185} UNEARTHING THE CORNMEAL IN RHODE ISLAND

Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind!

I'm your host, Chef Walter Potenza.

Today's episode is about

Unearthing the Cornmeal Heritage of Rhode Island

Rhode Island is renowned for its coastal charm and vibrant cultural heritage, including a rich culinary history often overlooked nationally but with respectability here in New England.

The state's gastronomic traditions have deep roots, and exploring them is essential to start with their well-known Cornmeal and its role in the lives of the locals through time.

The history of Cornmeal in our state begins with the indigenous peoples who inhabited the region long before the arrival of European settlers. The Narragansett and Wampanoag tribes were the primary inhabitants of the territory, and they were already cultivating corn or maize when the first European explorers set foot on these shores. At that time, Cornmeal, a versatile ingredient used to make various dishes like cornbread and porridge, was a staple in their diet.

With the arrival of English settlers in the 17th century, Cornmeal played a critical role in sustaining the colony. The settlers adopted the indigenous culinary traditions, incorporating the available ingredients into their diets.

Among their favorite was cornbread, often baked in simple brick ovens, which became a staple in many households. In addition, recipes like johnnycakes and hasty pudding became common, reflecting the influence of corn in the region's cuisine.

Rhode Island played a prominent role in the triangular trade that transported enslaved Africans to America during the 18th and 19th centuries, and the consumption of Cornmeal was an essential component of the enslaved Africans' diet.

As a result of the connections established through the slave trade, Cornmeal continued to be integral to the culinary traditions of the ocean state.

Furthermore, the Industrial Revolution in the 19th century brought about significant changes to Rhode Island's landscape, and the state's culinary traditions evolved accordingly. With the advent of milling technology, Cornmeal became more readily available, increasing its popularity. At the same time, new mills across the state began producing Cornmeal, thus making it more accessible to a broader population, even in nearby states. It began a new transformation that became further ingrained in the local culinary culture.

In the 1930s, the Great Depression presented economic challenges for many Rhode Islanders, leading to a resurgence in the consumption of Cornmeal. The product was a cost-effective means of providing nourishing meals for families during difficult times. Familiar dishes such as cornpone and corn dodgers were regularly prepared, and the modest yet nutritious meal played a significant role in alleviating hunger and hardship.

As the local and sustainable food movement gains momentum, many Rhode Islanders embrace artisanal and locally sourced Cornmeal. Small-scale mills and farms are producing high-quality, stone-ground Cornmeal that celebrates the heritage and flavor of this humble ingredient. These efforts preserve the past's culinary traditions and support the state's agriculture and local economy.

In conclusion, Cornmeal's historical and culinary significance in Rhode Island's food culture is undeniable. The state's vibrant food culture continues to celebrate this humble ingredient, showcasing its unique taste and texture in iconic dishes like johnnycakes and several others.

For all details, recipes, and news, please follow the links on the show notes.

EAT WELL AND STAY SAFE!

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Feb 24, 202406:49
{184} THE ICONIC SFOGLIATELLA

{184} THE ICONIC SFOGLIATELLA

The Sfogliatella Podcast

The Sfogliatella is an iconic pastry that has gained worldwide recognition and a special place in the Neapolitan confectionery world. Its history is fascinating, and exploring its roots and the many variations that have emerged over time is a thrilling journey through the evolution of this culinary masterpiece.

The origins of the Sfogliatella can be traced back to the Santa Rosa monastery, located on the Amalfi Coast between Conca dei Marini and Furore. Although similar preparations existed in the 16th century and possibly earlier, it is believed that Sister Clotilde, a cloistered nun, invented the Sfogliatella or its precursor in the 1600s.

According to legend, Sister Clotilde used semolina, ricotta, milk, dried fruit, sugar, and a dash of liqueur to create a mouth-watering filling perfect for encasing in dough. The nuns began selling the Santa Rosa to generate income, and it quickly became popular with the locals.

Innkeeper Pasquale Pintauro recognized the potential of Santa Rosa and transformed it into the Sfogliatella, known today as the breccia. Although the exact details of how he obtained the recipe are unknown, he likely analyzed the dessert. He gave it his unique touch, resulting in the Sfogliatella we know and love today.

The classic riccia Sfogliatella is characterized by its crunchy puff pastry, which resembles a thick conical spiral. This pastry envelops a filling that pays homage to its monastic origins. The filling comprises ricotta, semolina, sugar, eggs, candied fruit, and natural flavourings. Today's market version of the classic riccia has evolved to include custard and black cherries.

The Sfogliatella family extends beyond the classic riccia, with one of the earliest variants being the shortcrust pastry version. Distinguished by its use of shortcrust pastry while retaining the same luscious filling, this variant has a devoted following. Over time, the surge in Neapolitan tourism and the need for diversification in offerings led to many interpretations, particularly in fillings. Sweet variations featuring creams like pistachio, chocolate, and coffee, and savoury renditions with ragù, salami and ricotta, and aubergine parmigiana have emerged, showcasing the adaptability of this iconic pastry.

The Sfogliatella has rightfully earned its place as a standard-bearer of Neapolitan confectionery tradition, encapsulating centuries of culinary artistry. A fitting maxim captures the sentiment: "Naples has three beautiful things: 'o sea, 'o Vesuvius, and 'e Sfugliatelle," solidifying the Sfogliatella's status as an integral and proud segment of Naples's cultural and gastronomic heritage.

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Feb 13, 202405:32
{183} COOKING HEALTHIER IN 2024

{183} COOKING HEALTHIER IN 2024

I am your host, Chef Walter Potenza.

Cooking Healthier Foods in 2024:

A Guide to Flavorful and Nutritious Culinary Adventures

As we enter 2024, maintaining a healthy lifestyle remains a top priority for many individuals. One of the critical components of a well-balanced lifestyle is a nutritious diet. Cooking healthier foods contributes to physical well-being and enhances overall happiness and vitality. 


  1. Choose Whole, Fresh Ingredients: "Choosing the right ingredients is the key to a healthy meal. Don't compromise on your health by settling for low-quality ingredients. Opt for nutritious ingredients to give your body the fuel it needs to thrive. Aim for whole and unprocessed foods such as fresh vegetables, fruits, lean proteins, whole grains, and legumes. These items are packed with nutrients and fiber, forming a sturdy foundation for a well-rounded diet.
  2. Embrace Plant-Based Cooking: Consider incorporating more plant-based ingredients into your meals. Many people are jumping on the plant-based diet train because they're discovering all the excellent health benefits. Experiment with colorful vegetables, legumes, and whole grains to create hearty and satisfying dishes. Such diets are also environmentally friendly, helping to reduce your carbon footprint.
  3. Mindful Cooking Techniques: How you cook can significantly impact the nutritional value of your meals. Opt for cooking methods such as steaming, roasting, grilling, and sautéing, which retain the natural flavors and nutrients of the ingredients. Avoid deep-frying and excessive use of cheap oils, as these can add senseless calories and saturated fats.
  4. Healthy Fats for Flavor: It's important to limit unhealthy fats, but using healthy fats like olive, avocado, or coconut oil in moderation can improve flavor and nutrition. Consider adding nuts, seeds, and avocados to salads and dishes for a satisfying crunch and a dose of healthy fats.
  5. Experiment with Herbs and Spices: Upgrade your dishes by adding spices and herbs. Elevate your meals while improving your health by incorporating ingredients that offer depth and complexity of flavor and many healthy benefits. Take advantage of the opportunity to elevate your cooking and improve your well-being. Experiment with herbs like basil, cilantro, thyme and spices such as turmeric, cumin, and cinnamon. These can add flavor without the need for excessive salt or sugar.
  6. Mindful Portion Control: Portion control is crucial even with the healthiest ingredients. Did you know controlling your serving sizes is critical to maintaining a healthy diet and avoiding overeating? Be mindful of how much you consume at each meal; you'll be on your way to a healthier lifestyle in no time. Smaller plates, bowls, and utensils can create the illusion of a fuller plate, helping you control portion sizes and maintain a healthy weight.
  7. Incorporate Superfoods: Superfoods are nutrient-rich foods that offer exceptional health benefits. Include ingredients like quinoa, chia seeds, kale, blueberries, and salmon in your meals to boost the nutritional content and introduce a variety of flavors and textures.
  8. Hydration is Key: Remember the importance of staying hydrated. Water is crucial for maintaining good health and can significantly manage weight. Infuse water with citrus fruits, cucumber, or mint for a refreshing twist.
  9. Plan and Prep Ahead: Busy schedules often lead to unhealthy food choices. Combat this by planning your meals and prepping ingredients in advance. When healthy options are easily accessible, adhering to your nutritional objectives becomes simpler.
  10. Enjoy the Process: Lastly, cooking should be an enjoyable and creative experience. Experiment with new recipes, flavors, and cooking techniques to keep things interesting. Find joy in creating nourishing meals that fuel your body and satisfy your taste buds.

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Jan 03, 202409:26
{182} JELLIES, JAMS AND MARMALADES

{182} JELLIES, JAMS AND MARMALADES

Welcome back dear listeners:

Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you're an experienced chef or a novice, creating homemade preserves is a fun and rewarding experience that captures the essence of each ingredient.

This craft offers a hands-on, flavorful adventure that nurtures a deep appreciation for homemade goodness. From berry jams to citrusy marmalades, the possibilities are endless.


Here's a simple recipe for Persimmon Marmalade:

Ingredients:

  • 4 cups ripe persimmons, peeled and chopped
  • One lemon, juiced and zested
  • One orange, juiced and zested
  • 4 cups granulated sugar
  • 1/2 teaspoon butter (to reduce foaming)
  • One package (1.75 oz) of fruit pectin (such as Sure-Jell)

Instructions:

  1. Prepare the Persimmons:
    • Peel and chop the persimmons, removing any seeds.
    • Place the chopped persimmons in a large, heavy-bottomed pot.

To make delicious Persimmon Marmalade, follow these simple steps:


- Add citrus zest and juice to the pot with the persimmons. Zest a lemon and an orange, and then juice them. Combine the zest and juice with the persimmons to create a tangy and sweet base.

- Gradually stir granulated sugar into the persimmon mixture, ensuring it combines well with the fruit. This step is crucial to achieve the perfect balance of flavors.

- Add butter to the pot to reduce foaming and prevent the mixture from boiling over. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.

- Once boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the persimmons have softened and the mixture has thickened. This step will help you achieve the perfect consistency for your marmalade.

- Test for the gel point like a pro by placing a small plate in the freezer. Spoon a small amount of the mixture onto the cold plate and let it sit for a minute. Run your finger through it; it's done if it wrinkles and holds its shape. If not, continue cooking and testing in 5-minute intervals until you get it right.

- While the marmalade is cooking, sterilize your jars and lids by placing them in boiling water for at least 10 minutes. This step is essential to ensure your marmalade stays fresh and bacteria-free for a long time.

- After reaching the desired consistency, carefully ladle the marmalade into the sterilized jars, leaving about 1/4 inch headspace. This step will help you avoid any spills or mess on the jars.

- Wipe the jar rims to ensure they are clean, place the sterilized lids on top, and screw on the metal bands until they are fingertip-tight. This step will help you seal the jars correctly and avoid any contamination.

- If you want to store the marmalade for an extended period, you can process the jars in a water bath for 10 minutes. Ensure the jars are covered with at least 1 inch of water to prevent any air from entering the jars.

- Allow the jars to cool completely on a clean kitchen towel or cooling rack. Check the seals, and store the sealed jars in a cool, dark place. This step is crucial to ensure your marmalade stays fresh and tasty for a long time.

Now that you have made your homemade Persimmon Marmalade enjoy it on toast, as a topping, or in various recipes! You can be confident that your marmalade will be a hit with everyone who tries it.

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Dec 15, 202308:47
{181} FISH WITHOUT FISH
Nov 26, 202309:35
{180} FALL + WINTER SOUPS MISTAKES
Oct 27, 202308:13
(135) ANCIENT ROMAN DAILY MEALS

(135) ANCIENT ROMAN DAILY MEALS

In this episode of Flavors + Knowledge, Chef Walter explains the different dining habits of the Ancient Romans, their culinary customs, and everyday foods.
Read the full transcript
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Podcasts are available on Anchor FM, Spotify, or preferred platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA
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Oct 05, 202308:54
(139) ITALIAN RICE PIE COOKING LESSON
Oct 05, 202309:33
(144) THE HISTORY OF KRAPFEN
Oct 05, 202309:55
{146} HISTORY OF THE FORK

{146} HISTORY OF THE FORK

The episode speaks about the history of the fork and its acceptance within European societies. Chef Walter narrates.
For recipes, please send a request to
feedback@chefwalter.com
Read the full transcript and recipe HERE. Subscribe to the Flavors + Knowledge Newsletter (free)
www.flavorsandknowledge.com for more info
Sustainable Enogastronomic Tours to Italy
Podcasts are available on Anchor FM, Spotify, or preferred platforms.
Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, USA.
All business website
Oct 05, 202308:52
{160} 5 COMMON KITCHEN MISTAKES
Oct 05, 202302:44
{159} FLAX, CHIA, HEMP DISCOVERY
Oct 05, 202304:33
{154} JEWISH ITALIAN COOKING TRADITIONS
Oct 05, 202303:21
{163} PASSOVER FOODS
Oct 05, 202304:14
{165} 5 MISTAKES WHEN BUYING VEGGIES
Oct 05, 202302:56
{166} 5 MISTAKES WHEN FOOD SHOPPING

{166} 5 MISTAKES WHEN FOOD SHOPPING

Chef Walter shares the top 5 mistakes we make when food shopping.
www.flavorsandknowledgetours.com
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www.flavorsandknowledgetours.com walterpotenza.substack.com

Today’s Ask Chef Walter explores the five most common food shopping
mistakes. I am sure there are plenty more, but I don’t want to
overburden your experience.
Tuscany Christmas Tour 2023

Not making a shopping list: One
of the most common mistakes people make when shopping in a supermarket
is not making a list beforehand. This can lead to buying unnecessary
items, forgetting essential items, and overspending.

Shopping on an empty stomach: Shopping
when hungry can be a recipe for disaster as you are more likely to buy
unhealthy snacks and impulse items you wouldn't usually purchase.

Not comparing prices: Another
common mistake is not comparing prices between brands and stores. You
could be taking advantage of better deals and discounts.

Falling for marketing tactics:
Supermarkets use various marketing tactics to entice customers into
buying more, such as placing high-profit items at eye level or offering
"the buy one, and get one free" deals on products you don't need. Being
aware of these tactics can help you make more informed purchasing
decisions.

Not checking the expiration dates: Always
check the expiration dates of the items you buy, especially perishable
goods like dairy, meat, and produce. Buying expired products can not
only be wasteful but can also pose health risks.



Oct 05, 202303:04
{168} FRYING FOOD LESSON
Oct 05, 202303:30
{169} DIFFERENCES IN ITALIAN FLOURS

{169} DIFFERENCES IN ITALIAN FLOURS

Chef Walter Potenza shares secrets on the various types of Italian flours.
For full-text content, visit ⁠walterpotenza.substack.com⁠ Free subscription newsletter
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Oct 05, 202303:02
{170} PANPEPATO FROM FERRARA

{170} PANPEPATO FROM FERRARA

Chef Walter shares the history of Panpepato or Panpapato from Ferrara in Emilia Romagna. The Sweet bread encased in chocolate included, sugar, almonds, nutmeg and cinnamon. A favorite of the Este family, the decadent sweet bread is recognized with the prestigious IGP appellation.
Oct 05, 202306:19
{173} A NOTE ON CONSOMMÉ

{173} A NOTE ON CONSOMMÉ

Today's episode explores the wonders of consommé.
Welcome to "Flavors and Knowledge," where we step into the wonders of the culinary world to expand your culinary repertoire.
I am your host, Chef Walter.
In this episode, we'll be delving into the intricacies of consommé, a classic and sophisticated soup that has been tantalizing palates for centuries.
Join me for a few minutes as we unravel the secrets behind this refined liquid gem.
Consommé is a luxurious, flavorful, and impeccably clarified soup reminiscent of a glistening crystal. It is regarded by prominent chefs as the "crown jewel" of soups and with good reason. The clarity of consommé is achieved through a meticulous process known as clarification.
To create consommé, a rich and savory stock serves as the foundation. This stock combines various ingredients, including mirepoix, egg whites, and sometimes ground meat. As the consommé simmers, the egg whites and proteins in the ingredients combine to form a raft on the surface of the stock, purifying the liquid and filtering out impurities.
While the classic consommé is typically made using meat or poultry stocks, there are a plethora of variations to explore. Vegetable consommé is a lighter and more refreshing option, while seafood consommé offers a taste of the ocean's essence.
Consommé can be savored independently or used as a base for more elaborate dishes. When presenting, it is usually served in delicate, translucent cups or bowls to showcase its pristine clarity.
Creating this exquisite work of art requires time and precision, but the results are undoubtedly worth it. Start by ensuring your stock is rich in flavor, and do not rush the clarification process. Patience is critical to achieving the brilliant clarity that consommé is known for.
And so, on your next kitchen task, experiment with different ingredients, fresh herbs, and global seasonings to create unique variations of this exquisite broth or soup.
Thank you for joining me on this tantalizing exploration of the world of consommé.
Keep your taste buds curious and your culinary adventures simmering!
Eat safe and stay well, Ciao Ciao.
Oct 05, 202303:14
[175] WHAT IS A CHATEAUBRIAND?

[175] WHAT IS A CHATEAUBRIAND?

Flavors and Knowledge on Chateaubriand.
Welcome back, food enthusiasts! Today, we have a genuinely delightful topic to sink our teeth into Chateaubriand. I'm your host, Walter Potenza, a food educator and researcher.
I can't wait to explore this iconic dish's fascinating history and flavors.
Chateaubriand is a mouthwatering culinary creation with a special place in the hearts of food lovers and gourmands. Named after the famous French writer and diplomat François-René de Chateaubriand, this dish is a testament to the rich culinary heritage of France.
So, what exactly is Chateaubriand? At its core, Chateaubriand is a thick cut of tenderloin steak taken from the center of a beef tenderloin. This cut is known for its incredible tenderness, marbling, and succulent flavor. It's typically meant to serve two or more people, making it a popular choice for special occasions and romantic dinners.
The origins of Chateaubriand can be traced back to the early 19th century, during the era of the French Revolution. François-René de Chateaubriand, after whom the dish was named, was not a chef but a prominent literary figure. He served as a diplomat and traveled extensively throughout Europe, bringing him into contact with various cuisines and culinary experiences.
Legend has it that during one of his visits to London, Chateaubriand tasted a delicious steak and was so impressed by its tenderness and flavor that he requested the chef's cut. Upon returning to France, he shared his culinary discovery with his chef, Montmireil, who recreated the dish uniquely Frenchly. The result was the birth of the sumptuous Chateaubriand steak.
Now, preparing the perfect Chateaubriand requires both skill and finesse. The first step is to select a premium-quality beef tenderloin, ensuring it is well-marbled and perfectly aged. The chef then cuts a thick, center-cut portion of the tenderloin, often tying it with a butcher's twine to maintain its shape during cooking.
Traditionally, the Chateaubriand is cooked using dry-heat methods like roasting or grilling, allowing the natural flavors to shine. Seasoning is often kept simple, with just salt and pepper, allowing the beef's inherent taste to be the show's star. Some chefs may also use herbs like thyme and rosemary to add subtle aromatic notes.
But wait, we must remember the sauce! A rich, flavorful sauce, such as béarnaise or bordelaise, typically accompanies Chateaubriand. These sauces complement the tender meat with their luscious textures and unique flavor profiles, taking the dish to a new level of indulgence.
As a food educator, Chateaubriand is a treat for the taste buds and an excellent opportunity to learn about cooking. Perfecting this dish requires a deep understanding of meat quality, proper seasoning, and precise cooking techniques.
Over the years, Chateaubriand has gained popularity worldwide, symbolizing elegance and culinary excellence. It has undergone some variations in modern times, with chefs incorporating their creative twists. Some may add innovative rubs or marinades, while others experiment with alternative sauce pairings.
Whether you're enjoying Chateaubriand at a high-end restaurant or trying to make it at home, one thing is sure. This dish is a true celebration of the art of French cuisine.
And that brings us to the end of today's podcast on Chateaubriand. I hope you've enjoyed this delectable journey through its history and preparation. Stay tuned for more exciting food explorations, and as always, remember to savor every bite!
If you have questions or want to share your Chateaubriand experiences, don't hesitate to contact us on social media and follow the links on the show notes.
Until next time, buon appetito.
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Oct 05, 202305:14
{172} THE PHITIVIER

{172} THE PHITIVIER

Today on Flavors + Knowledge
Oct 05, 202305:06
{179} THE WONDERS OF TAMALES

{179} THE WONDERS OF TAMALES

In this episode, Chef Walter explores the various tamales, their preparations, and their essential ingredients.

Tamales are a traditional Mesoamerican dish that consists of various fillings, such as meats, cheese, vegetables, or sweets, wrapped in masa (a dough made from corn) and then steamed or boiled in a corn husk or banana leaf. Tamales are widely enjoyed across Latin America, particularly in Mexico and Central America. Still, they also have variations in other countries.

The process of making tamales involves several steps:

  1. Preparing the Filling: The filling can vary widely, giving each tamale its unique flavor. Popular fillings include shredded meats like pork, chicken, beef, or fish; cheeses; vegetables like peppers, beans, and olives; and sweet options like chocolate, fruits, or sweetened rice.
  2. Making the Masa: Masa is a dough made from ground corn (hominy), water, fat (like lard or vegetable shortening), and seasonings. It's mixed until it reaches a soft, pliable consistency.
  3. Assembly: Corn husks or banana leaves are soaked to make them pliable. A portion of masa is spread onto the husk or leaf, and the chosen filling is placed in the center. The husk or leaf is then folded over the filling, creating a compact package.
  4. Steaming or Boiling: The tamales are placed upright in a steamer or pot and cooked until the masa is cooked through and holds its shape. The steaming process infuses the masa with flavors from the filling and creates a moist, tender texture.
  5. Serving: Tamales are typically served hot and can be enjoyed alone or with various toppings and sauces.

Some of the most popular versions of tamales include:

  1. Mexican Tamales: In Mexico, tamales are a staple of many regional cuisines. Some well-known varieties include:
    • Tamales de Puerco: Tamales filled with seasoned pork.
    • Tamales de Pollo: Tamales filled with shredded chicken cooked in a flavorful sauce.
    • Tamales Dulces: Sweet tamales made with ingredients like chocolate, cinnamon, and fruits.
  1. Central American Tamales: Tamales are also prevalent in Central American countries like Honduras, Guatemala, and San Salvador. These tamales are often giant and wrapped in banana leaves. Fillings might include meats, olives, capers, and even almonds.
  2. Peruvian Tamales: In Peru, tamales are called "humitas" and are made with fresh corn and spices, often including cheese and a slice of chili pepper.
  3. Colombian Tamales: Colombian tamales are more prominent and typically have a mixture of meats, potatoes, carrots, peas, and rice, all wrapped in a banana leaf.
  4. Venezuelan Tamales: Known as "hallacas," Venezuelan tamales are made with a corn dough called "masa," filled with a mixture of meats, olives, raisins, and capers wrapped in banana leaves.

Tamales hold cultural significance in many Latin American communities and are often prepared during special occasions, holidays, and celebrations. They bring people together by making and sharing these delicious treats.


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Aug 18, 202306:07
{178} WHAT IS A DEMIGLAZE IN COOKING?

{178} WHAT IS A DEMIGLAZE IN COOKING?

In this episode, we'll be delving into the classic demiglaze. If you're a fan of French cuisine, you're likely familiar with demi-glace. This sauce is a crucial component of many French dishes, providing a depth of flavor that can't be replicated with other ingredients. Demi-glace is created by combining Espagnole sauce with brown stock and simmering it until it reaches a concentrated, syrupy consistency.

The resulting sauce can be used as a base for other sauces or as a flavor enhancer for meats and vegetables. To create demi-glace, you'll need 2 quarts of beef or veal brown stock, 2 cups of Espagnole sauce, a bouquet garni (a bundle of herbs such as parsley, thyme, and bay leaf), and salt and pepper to taste.

Combine the brown stock and Espagnole sauce in a large, heavy-bottomed saucepan. Add the bouquet garni and adjust the taste with salt and pepper. Bring the mixture to a first boil over high heat, then reduce the temperature and soft simmer for at least 2 hours while occasionally stirring.

The liquid will reduce and thicken as the mixture cooks, resulting in about 1 quart of demi-glace. Once the sauce has reached your desired consistency, remove the bouquet garni and strain the sauce through a fine-mesh strainer or cheesecloth to remove any solids particles.

This will ensure a smooth texture and prevent lumps or bits from ruining your sauce. Allow the sauce to reach the cooling room temperature for about 35 minutes, then store it in an airtight container in the fridge for up to a week or in the freezer for up to six months. 

Making demi-glace requires both patience and high-quality ingredients. Straining the sauce and avoiding over-seasoning are critical steps in achieving the perfect flavor. Properly storing your sauce in an airtight container will help to maintain its freshness and taste. 

Demi-glace has a long history in French cooking, dating back to the 18th century. Chef Auguste Escoffier popularized the sauce as a foundation for all sauces in classical French cuisine.

Today, it remains a staple in French cooking. It is used in other culinary traditions worldwide to create flavorful, complex dishes. If you want to take your French cooking to the next level, mastering the art of demi-glace is necessary.

Thank you for joining me on this compelling exploration of the world of DEMIGLAZE.

Keep your taste buds curious and your culinary adventures simmering!

We'll reconnect on the next round! Eat safe and stay well, Ciao Ciao.

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Aug 09, 202305:16
{177} GRANA PADANO CHEESE

{177} GRANA PADANO CHEESE

Hello dear friends. Welcome back to Flavors and Knowledge, the practical culinary education podcast.

I am your host chef Walter Potenza. In this episode, we will explore one of Italy's great cheeses: Grana Padano.

Grana Padano is a complex, semi-fat Italian cheese that has been a staple of Italian cuisine for over 1,000 years. It is made from cow's milk and is often compared to Parmigiano-Reggiano due to its similar texture, taste, and production process. Grana Padano is named after the Padana Valley in Northern Italy, where it originated.

The production process for Grana Padano is a time-honored tradition that has been passed down for several generations. The process starts with milking the cows, which is done twice daily to ensure the milk is fresh. The milk is then transferred to large copper vats, which are heated and mixed with natural rennet.

The rennet helps to solidify the milk and form curds, which are then cut and left to settle for a few hours. Once the curds have settled, they are scooped out of the vats and placed into the appropriate molds. The molds are heavily pressed to remove excess whey and shape the cheese. The cheese is left in the molds for a day, after which it is removed and placed in a saltwater bath for around 20 days. This process helps to give the cheese its unique flavor and texture.

After the cheese has been salted, it is left to mature for at least nine months. The cheese is carefully monitored and turned regularly during this time to ensure even aging. The longer the cheese is aged, the more intense its flavor becomes. Grana Padano usually ages around 18-24 months, although some producers age it up to 36 months.

Grana Padano is a very adaptable cheese used in various dishes. It is often grated over pasta dishes, soups, and risottos or served as a table cheese alongside cured meats and bread. It pairs well with red wines, such as Chianti or Sangiovese, and is also a great addition to salads and sandwiches. Regarding nutrition, cheese is a good protein, calcium, and vitamin A source. It is also relatively low in fat, around 30% less than Parmigiano-Reggiano. This makes it an excellent option for those looking to maintain a healthy, stable diet without sacrificing flavor.

In conclusion, dear friends, Remember gastronomy is an endless journey of discovery, and every dish holds its tale. So, keep exploring, experimenting, and embracing the flavors that make our world enchanting and diverse.


For all details, recipes, and news, please follow the links on the show notes. walterpotenza.substack.com

www.flavorsandknowledge.com

EAT WELL AND STAY SAFE!


Aug 01, 202304:54
[176] LESSON ON BUTTER

[176] LESSON ON BUTTER

Flavors and Knowledge on Butter.

Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind! 

I'm your host, Chef Walter Potenza. 

Today I would like to talk about butter and what I have discovered through the years in the kitchens.

So, sit back, relax, and get ready to embark on some practical culinary knowledge.

When it comes to choosing the proper butter and evaluating its quality, there are several key considerations you need to keep in mind. With so many options available, it can be daunting, but taking the time and effort to make an informed choice is essential. Here are the factors you need to focus on:

Types of Butter: Salted and unsalted butter, cultured butter, clarified butter (ghee), and European-style butter are all available. Each type has unique characteristics and uses, so it's essential to consider which will work best for your needs.

The source and quality of the butter you choose are crucial. Look for butter made from high-quality cream, preferably grass-fed cows, as it tends to have a richer taste and higher nutrient content. Additionally, check for certifications such as organic or non-GMO, which ensure the butter is produced without harmful chemicals or genetically modified ingredients.

Freshness: Butter is a perishable product, and its freshness is crucial for optimal flavor and quality. Check the packaging for the butter's expiration date or "best before" date. Additionally, look for butter packaged in airtight containers to prevent oxidation and rancidity.

Texture: Good-quality butter should have a smooth and uniform texture without lumps, wateriness, or graininess. It should be easy to spread and melt evenly.

Flavor: The flavor of butter can range from mild and creamy to robust and nutty. Your culinary background preferences play a significant role in choosing the right flavor profile, so sample different brands and types to find the one that suits your palate.

Packaging: Pay attention to the packaging of the butter. Opt for butter wrapped in moisture-proof materials to prevent the absorption of odors or flavors from other foods in the refrigerator.

Price and Brand: While price and brand are not always reliable quality indicators, they can provide guidance. Look for reputable brands with a history of producing good-quality butter. Compare prices within the same category to ensure you're getting the best value for your money.

Overall, you ought to remember that choosing the proper butter and evaluating its quality involves considering factors such as type, source, freshness, texture, flavor, packaging, and price. 

By taking the time to consider these aspects, you can select butter that enhances the taste and quality of your culinary creations. Experimenting with different types and brands will help you discover your favorites and elevate your cooking and baking experiences.

And there you have it, dear listeners, the final piece of the puzzle to complete our culinary quest on "Flavors and Knowledge." 

Remember, gastronomy is an endless journey of discovery, and every dish holds its tale. So, keep exploring, experimenting, and embracing the flavors that make our world enchanting and diverse.

For all details, recipes, and news, please follow the links on the show notes.

EAT WELL AND STAY SAFE!


For more podcast ⁠⁠

Subscribe to Flavors + Knowledge Newsletter at ⁠⁠walterpotenza.substack.com

Sponsored by Chef Walters Cooking School

Jul 31, 202305:01
[174] COOKING WITH WINE

[174] COOKING WITH WINE

Today on Flavors and Knowledge COOKING WITH WINE

As a chef and researcher passionate about culinary exploration, I have discovered early on in my career that incorporating wine into dishes is a fascinating aspect of cooking. When used in moderation and thoughtfully, wine can enhance flavors, add depth and complexity to the overall culinary experience, and even act as a natural tenderizer, making it a versatile and essential ingredient in classic dishes from various cultures.

One of the benefits of cooking with wine is its rich aromatic compounds and unique flavors, which permeate the ingredients during cooking, creating a delightful taste that elevates the entire dish. Whether used as a marinade, deglazing liquid, or ingredient in sauces, wine brings a complex mix of acids, sugars, and tannins that adds depth to the taste profile of a dish, harmonizing the other ingredients for a well-rounded and memorable culinary experience.

Moreover, different types of wine lend themselves to various recipes, making it a versatile ingredient that can transform dishes from different cultures. Some of the most iconic dishes that feature wine include Coq au Vin from France, Risotto al Barolo from Italy, Beef Bourguignon from France, and Gambas al Ajillo from Spain. These dishes showcase wine's ability to enhance the dish's flavor profile and create a well-rounded culinary experience.

However, there are potential drawbacks to consider when cooking with wine. One concern is the alcohol content, which may remain in the dish even after cooking, making it a concern for individuals who avoid alcohol for health, religious, or personal reasons. The quality of the wine used in cooking can also significantly impact the final dish, with low-quality wine potentially overpowering the other ingredients. Additionally, some people may have allergies or intolerance to specific components in wine, such as sulfites, so it is essential to be mindful of guests' dietary restrictions when using wine in recipes.

Despite these concerns, cooking with wine has a long and storied history, dating back thousands of years to ancient civilizations such as the Greeks and Romans, who used wine as a cooking ingredient and food preservation method. The wine gained prominence in European cooking during the Middle Ages, particularly among the upper classes, and the French developed sophisticated culinary techniques using wine, which later spread to other parts of Europe. The famous French wine regions, such as Bordeaux and Burgundy, became synonymous with exquisite dishes enriched with local wines.

In conclusion, cooking with wine is an art that has transcended time and borders, enriching dishes and creating memorable culinary experiences. As a chef and avid researcher, I will continue to explore and celebrate the delights of cooking with wine, always keen on preserving its benefits while being mindful of its possible detriments.

For more podcast

Subscribe to Flavors + Knowledge Newsletter at walterpotenza.substack.com

Jul 29, 202304:30
{171} HISTORY OF JEWISH DELIS

{171} HISTORY OF JEWISH DELIS

HELLO FRIENDS, WELCOME BACK TO FLAVORS AND KNOWLEDGE THE FOOD LEANING PODCAST WHERE WE STRIVE FOR HONEST FOOD TALK AND FEW OPINIONS. I AM YOUR HOST CHEF WALTER.

Today, we'll talk about the history of Jewish Delis. If we turn the clock backward for a few years, we'll notice that Jewish delis in New York City began in the late 19th century when Eastern European Jewish immigrants settled there. These immigrants brought their homeland's culinary traditions, including pickled herring, smoked fish, and pastrami.  

In the Big Apple, delis appeared on small storefronts that sold traditional Jewish foods like bagels, lox, and gefilte fish. These delis quickly became popular gathering places for the Jewish community and soon became an essential part of Jewish culture in the city. As the popularity of Jewish delis grew, they expanded their menus and offerings to include a wider variety of foods, such as matzo ball soup, knishes, and corned beef. These delis also began to develop their unique style, with large, ornate displays of meats and pickled vegetables, murals, and other decorative elements.  

In the mid-20th century, Jewish delis reached the height of their popularity, with hundreds of delis scattered throughout the city. These delis were often bustling, noisy places where customers would line up for hours to taste their favorite foods. However, in the latter portion of the 20th century, the popularity of Jewish delis began to wane as the Jewish population in New York City declined, and younger generations moved away from traditional Jewish foods. Today, only a handful of delis continue to serve traditional Jewish foods and provide a taste of the city's rich cultural heritage, most located in the Brooklyn and Queens neighborhoods.

For more info, visit www.flavorsandknowledge.com

Jul 10, 202302:59
{167} COOKING WITH PAPAYA

{167} COOKING WITH PAPAYA

Chef Walter Potenza explores the various dishes made with papaya fruit. Papayas are a delicious and versatile tropical fruit that can be used in a variety of sweet and savory dishes.

www.flavorsandknowledgetours.com www.chefwalterscookingschool.com walterpotenza.substack.com

Papayas are a delicious and versatile tropical fruit that can be used in a variety of sweet and savory dishes.

Papaya, also known as papaw or pawpaw, is a tropical fruit believed to have originated in southern Mexico and Central America. It is thought to have been domesticated as early as 1,000 BC by the Mayans and the Aztecs. Spanish and Portuguese explorers introduced the fruit to Europe in the 16th century, quickly spreading throughout the world's tropical regions.



May 03, 202303:17
{164} CARDAMON HISTORY AND USE
Apr 07, 202305:19
{162} AFRICAN SLAVERY COOKING
Mar 30, 202304:21
{158} CAMPANIA GEOGRAPHY OF TASTES

{158} CAMPANIA GEOGRAPHY OF TASTES

Chef Walter presents the region of Campania and some of its gastronomic richness. For more details, please visit walterpotenza.substack.com

Subscribe free to our newsletter for great recipes, travel tourism, cooking classes, and services.

www.chefwaltersfinefoods.com



Mar 24, 202303:32
{157} ZEPPOLE AND SAINT JOSEPH

{157} ZEPPOLE AND SAINT JOSEPH

Chef Walter celebrates Saint Joseph's festivity with the iconic zeppola. More details with the recipe and show content at walterpotenza.substack.com. 

Subscribe Free!

Mar 16, 202302:18
{156} EATING AVOCADO EVERY DAY
Mar 13, 202303:42
{155} ANDALUSIAN CUISINE SPECIALTIES
Mar 11, 202304:11
{153} RISING COST OF FOOD TODAY
Mar 06, 202304:01
{152} WHAT IS THE SPONGATA CAKE

{152} WHAT IS THE SPONGATA CAKE

The flavors and knowledge history discovery series continues with the Spongata cake.

For details and text please subscribe free to our newsletter / https://walterpotenza.substack.com/

Mar 04, 202303:33
{151} WHAT IS TORTA BAROZZI

{151} WHAT IS TORTA BAROZZI

The Flavors and knowledge Podcast continues the history discovery series with Torta Barozzi.

For episode details and text, please subscribe free to https://walterpotenza.substack.com/

Please visit www.flavorsandknowledge.com


Mar 03, 202304:07
{150} WHAT IS FRIZINSAL SOUP ?

{150} WHAT IS FRIZINSAL SOUP ?

Chef Walter continues the history discovery of flavors and knowledge.

For episode details and text, please, subscribe free visit https://walterpotenza.substack.com/

Host Chef Walter Potenza. www.flavorsandknowledge.com

Mar 03, 202303:21
{149} BLACK PEPPER HISTORY AND USE
Feb 11, 202302:43
{148} THE TRUTH ON TITANIUM DIOXIDE

{148} THE TRUTH ON TITANIUM DIOXIDE

The episode speaks about the questionable use of Titanium Dioxide.

 Chef Walter Potenza narrates.

For recipes, please send a request to feedback@chefwalter.com

Read the full transcript and recipe HERE. Subscribe to the Flavors + Knowledge Newsletter (free)

www.flavorsandknowledge.com for more info

Sustainable Enogastronomic Tours to Italy 

Podcasts are available on Anchor FM, Spotify, or preferred platforms.

Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, USA.

All business website 

Jan 18, 202308:19
{147} THE TRUTH ABOUT PASTA

{147} THE TRUTH ABOUT PASTA

The episode speaks about the misconceptions and truth behind pasta. Chef Walter Potenza narrates.

For recipes, please send a request to feedback@chefwalter.com

Read the full transcript and recipe HERE. Subscribe to the Flavors + Knowledge Newsletter (free)

www.flavorsandknowledge.com for more info

Sustainable Enogastronomic Tours to Italy 

Podcasts are available on Anchor FM, Spotify, or preferred platforms.

Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, USA.

All business website 

Nov 29, 202211:26
CAPPUCCINO + CONVERSAZIONE

CAPPUCCINO + CONVERSAZIONE

Live podcast program on a new concept designed by Cinzia Uriati from Rhode Island, intended to stimulate and promote Italian culture in the USA. For more information on participating please follow Cinzia Uriati Facebook page for new events, dates and topics.
Oct 29, 202206:55
(145) EGGPLANT AND CHOCOLATE NOT SO CRAZY
Sep 27, 202209:24
{143} HISTORY OF CAPONATA SICILIANA
Sep 01, 202207:55
{142} THE MIGHTY MINESTRONE
Aug 10, 202208:18
(141) PASTA E FAGIOLI Cooking Class
Jun 25, 202208:22
(140) FREGOLA THE SARDINIAN PASTA
Jun 06, 202207:42
(138) JEWISH-ITALIAN PASSOVER
Apr 13, 202212:43