13 episodes
Yomas Cooking Cast Yoma’s Cooking Cast
-
- Arts
An entertaining and informative conversation about the love of food and how to improve your skills in the kitchen
Podcast hosts Yoma and Andre cover an array of topics from kitchen essentials, ideas for meals at home, and go in-depth about ingredients and how to use them.
-
Snacks All Day!
Is there a time and place for snacks? We say snacks can be any where and any time.
Join our conversation about our favorite snacks, home made snack ideas and some twists on a few classics.
Power Bite Recipes Below.
Granola Almond Butter Power Bites
1 cup almond butter
½ cup brown sugar
½ cup honey
½ cup bittersweet chocolate chips
1 serving whey protein powder (approx. 26 g protein)
½ cup almonds
1 cup dried cranberries
1 cup old fashioned oats
1 ½ cups puffed rice cereal
1. Microwave almond butter, brown sugar, honey for 1 – 1 ½ minutes in microwave safe bowl, stir.
2. Add chocolate chips and protein powder, stir until melted until well-mixed.
3. Combine remaining ingredients in large bowl. Pour melted mixture over dry ingredients and stir until everything is combined.
4. Form into ~2 Tbsp. size balls.
5. Place in airtight container in fridge for up to 1 week.
Cranberry Pistachio Power Bites
Raisins, Seedless 1 Pound
Honey, Bulk 1-5/8 Cup
Pistachios, Shelled 14-1/3 Ounce
Chocolate Chips, Dark, 1000 Ct 1-3/4 Pound
Oatmeal-Old Fashioned (Steam Table) 1-1/8 Quart
Cranberries, Dried, Sweetened, 1-1/4 Pound
Preparation
1 Place raisins and honey in a food processor and process until a paste forms.
2 Add pistachios and chocolate chips. Pulse grind until course chopped.
3 Add oats and cranberries. Continue to process for 1 minute or until mixture comes together and no large nuts or
raisins remain. May need to scrape down bowl between pulses.
4 Using a tablespoon measure, shape into 2/3 oz balls.
Got questions about cooking at home? Want to be featured on one of our episodes?
Email us at YomasCookingCast@gmail.com
Check us out at www.YomasCookingCast.com
Instagram @YomasCookingCast
Music: Yung Kartz - Too Grimy -
Trimmings E:3 Cast Iron Pans
Cast Iron Cooking dates back to the 3rd 4th and 5th century BC.
Join us as we go over how to cook with, clean and care for your cast iron pans without spending hours on end rubbing it down with oil like Robert Kraft
Got questions about cooking at home? Want your cooking topic featured on the next episode?
We want to hear from you!
Email us at YomasCookingCast@gmail.com
Check us out at www.YomasCookingCast.com
Instagram: @YomasCookingCast
Music: Yung Kartz - Too Grimy -
P.R.E.A.M (Pasta Rules Everything Around Me) with Chef Jeremy Lett
It is believed that Pasta has been around since 4th Century B.C., and the process of making it by hand hasn't changed much. Join us along with our guest Chef Jeremy Lett as we discuss how to improve your store-bought pasta, how to make homemade pasta, and why you don't need any fancy gadgets to make this classic world-renowned staple.
Longer pasta dough recipe (Fettuccini, Pappardelle, Tagliatelle):
300gm of All Purpose or Bread Flour (Recommended: Caputo All Purpose Flour)
2 Whole Eggs and 3 Egg yolks (totaling 185gm - if the eggs do not equal 185gm in weight, add water to get to 185gm)
Shaped pasta dough recipe (Macaroni, Cavatelli, Orecchiette):
300gm Semolina Flour (Recommended: Caputo brand)
185gm warm water
Sift the flour onto a cutting board or counter top and create a well in the center of the flour
Add your eggs (or water) to the center of the well and slowly begin incorporating the flour into the liquid until it starts to form into a shaggy dough
Continue to mix the dough till it forms the shape of a ball
Knead the dough for at least 10 minutes by hand to create the gluten network within the dough
If the pasta feels a little sticky, add additional flour until it feels smooth. if the pasta feels too tough, add a little additional water
Once the dough feels silky smooth, wrap the dough in plastic wrap for 30 minutes
Additional resources on shaping pasta:
Orecchiette - https://youtu.be/w3Uz0z9_oOA
Pappardelle - https://youtu.be/oQtzr1cCsUQ?t=300
Check out Jeremy's awesome instagram account - https://www.instagram.com/jeremylett/
Have questions or topics you want us to cover in future episodes?
Send them to us!
Email: Yomascookingcast@gmail.com
Instagram: https://www.instagram.com/yomascookingcast/
Website: www.YomasCookingCast.com
Music: Yung Kartz - Too Grimy
-
Pork! Part 1 "The Other White Meat"
Pork is the worlds most widely consumed meat at 44%.
Join us in our Pork Series exploring common cuts, ways to cook them and how the pig plays a significant cultural role in our lives.
Have questions or topics you want us to cover in future episodes?
Send them to us!
Email: YomasCookingCast@Gmail.Com
Instagram: @YomasCookingCast
Website: www.YomasCookingCast.com
Music: Yung Kartz - Too Grimy -
Your Questions Answered!
Join us in answering your questions! On this episode we cover an array of questions from our listeners from tip on how to make pizza at home and some personal questions too!
Have questions you want us to answer for future episodes?
Send them to us!
Email: Yomascookingcast@gmail.com
Instagram: @YomasCookingCast
Website: www.YomasCookingCast.com
Music: Yung Kartz - Too Grimy -
Trimmings E:2 Braising
It is believed that the cooking technique of braising has been used for more than 300,000 years, proving the age old adage "if it ain't broke, don't fix it". Join us as we discuss the braising technique. Now, go forth and braise!
We want to hear from you! Email us at YomasCookingCast@gmail.com with your questions, suggestions or comments! Check us out on www.YomasCookingCast.com Music: Yung Kartz - Too Grimy
Top Podcasts In Arts