Comments

Episode-1929- Chef Keith Snow on the Food Storage Feast — 21 Comments

  1. What a great episode, really enjoyed it. The concept of being able to cook food storage ingredients vs just buying poor quality freeze dried meals really motivates me to increase my cooking skills.

  2. Chef Keith,

    Hey, I just checked out your course and I have a question. I’m MSB so the price can’t be beat, but my question is: is there an introductory to culinary techniques, such as building flavor and things like that. I am a pretty good cook and have been trying to expand my base of knowledge and recipes. This sounds like a fantastic course and I’m great at following recipes but I’d like something like a crash course in food/cooking physics or something like that. I just started smoking turkeys this year and after intensively studying Meathead’s website, amazingribs.com, it was the absolute best turkey I’ve ever made and it taught me a lot about the science of different techniques and spices, etc.

    So, does this course go into things like that, or is mostly just recipes?

    Thanks Keith, I have your book and I love it!

  3. Hey Joshua,

    Thanks for commenting…I saw some of the recipes on amazing ribs…

    I cant say that I go too deep into the physics of cooking….but do cover exactly how the recipes are made, step by step in video.

    However, anybody who taskes the course will learn about building flavors for certain.

    No matter what you decide…glad to see you so into cooking…such a fantastic hobby….that pays great dividends! Keep cooking…!
    Keith

    • Hey Joshua,

      Just to expand on Keith’s reply to your question: While we don’t plan to go into a lot of general cooking physics and theory, we are writing a lot about very specific, specialized preparation techniques for each primary storable ingredient that we cover.

      An example would be in “Rice Cooking Tips” — a section that we plan to expand further with some advanced techniques as they apply to risotto and paella, to complement forthcoming videos. The course includes a number of Thai recipes, and we’re working on some sidebar material about the traditional ways of seasoning those to taste at the table.

      So, yes, there is a lot of applied science (and more still to come), but broader theory is beyond the already broad scope of the course.

      Thanks for commenting, and let us know if you have more questions.

      —Noah Darco (AKA Rainman)
      co-author of Food Storage Feast

  4. Hey Chef Keith , sounds like a great course. Will you go into sous-vide methods and any recipes?

    Recently purchased a Precision cooker from Anova and have made many different dishes and I love it there are so many variations that could be done with sous vide, wondering what your thought is on this method especially with consumer version of cookers that are relatively low-cost.

  5. Sign into the MSB, you’ll see it up top. Click on Keith new and it’ll take you to the page.

  6. A terrific episode! So many ideas.
    Jack, you didn’t say what you don’t like about dehydrated green beans. This is a very traditional preservation method, though its name “leather britches beans” doesn’t sound appealing as to texture. The taste is fine, however – as long as the beans are harvested and dried when just ripe (not over-ripe; then they are like leather). Of course they lack that fresh green bean crunch when rehydrated. But they are excellent in the old-time way of cooking: low and slow with ham, say, and finished with a little good vinegar.

    • I just think they suck in every way conceivable. Food and taste are quite subjective though.

      With green beans I flash freeze or for the long term it is one of the few veggies worth buying as freeze dried.

  7. I just stumbled on this episode, but I immediately signed up. The exchange rate is gonna kill me but still a great deal. I’ve watched pretty well all the previous videos you made when you were just starting. Thanks Keith.

    Brent Eamer
    Brackley Beach, Prince Edward Island

  8. Fifteen minutes in, Salt Cod. Big here on PEI. And Newfoundland. Loving this podcast. Fish and brewis is popular here

  9. I would recommend a substitute for the Harvest Eating Spice Blend. If one were to draw from the pantry , it would be unlikely that it would be a a staple. So an alternative spice blend would be in order

  10. Hey Brent,

    We mentioned the spices becasue so many spice customers are also students, but now many students are not spice customers.

    So, for the Italian, vitually an Italian seasoning cab be subbed, for hte grileld chicken…it gets harder…because there are many ingredients…but this is a suitable replacement.

    1 tsp salt
    2 tsp garlic pwder
    2 tsp paprika
    1 tsp chili pwdr
    1 tsp cumin
    1/2 tsp onion
    1/2 black pepper
    1/4 tsp mustard powder

    mix well…use that…

    Hope this helps my friend in PEI

    Keith

  11. sorry, I just got to this episode… what are your thoughts on making your own food and freeze drying it? If you like the idea, what would you recommend making for long term storage and what would you recommend for making large quantities?

    • I think the freeze dryers that they are marketing as for home use are too expensive and use way to much energy to make them practical for what they are supposed to be for.

  12. Understood.. I should have elaborated better. My friend purchased a freeze dryer ($5000) and has offered it up for use. I have dehydrated a lot of things, and probably smoke around 400 pounds of meat a year. I wanted to add freeze drying to my arsenal, but didn’t really know what to make that would work well. The last thing I want to do is make something, then find out its not compatible, or horrible tasting freeze dried. Thanks