755: Special Sauce with René Redzepi, Diep Tran, and Khushbu Shah

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.2 • 2.9K Ratings

🗓️ 28 April 2023

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week, we talk about different umami-packed sauces that belong in every cook's kitchen. First, we sit with René Redzepi of Copenhagen's Noma to talk about the delicious ancient sauce, garum. Originally it's a fermented fish sauce, but his fermentation lab team has developed modern versions, including vegan ones. We chat with Diep Tran, coauthor of the Red Boat Fish Sauce cookbook, to talk about ways to use the Southeast Asian fish sauce we know today. She left us with a delicious recipe for Seared Pork Chops with Broken Rice. Then, we sit with restaurant editor at Food & Wine magazine, Khushbu Shah, to talk about the greatness that is Maggi. Whether you know Maggi as a sauce, instant noodles, or bouillon cubes, it's beloved across the entire world.

Broadcast dates for this episode:

April 22, 2022 (originally aired)
April 28, 2023 (rebroadcast)

Transcript

Click on a timestamp to play from that location

0:00.0	Whether your dog is in their puppy adult or senior years, there's nothing better than
0:05.3	more years together.
0:06.8	And the best way to feed their happy healthy life is with fresh healthy food.
0:10.7	The farmer's dog makes it easy to keep your best friend healthy inside and out, with
0:15.2	fresh recipes made from real meat and veggies.
0:17.6	Their pre-portion just for your pup and delivered right to your door.
0:21.4	Help your dog live a healthy life and get 50% off your first box of real fresh food at
0:26.1	thefarmerestog.com slash time together 23.
1:00.4	Hey, it's Francis and we did an episode a while ago that is just so salty.
1:07.8	I mean, that literally because it's all about amazing salty sauces, fish sauce, garam,
1:13.0	and yes, naggy.
1:14.3	You get into how to use them, how they're made, and even some of their history.
1:18.0	Check it out.
1:23.0	I'm Francis Lamb and this is the Splendid Table from APM.
1:31.0	You know, there's one thing my time on this earth has taught me, it's to never underestimate
1:36.7	the power of salty brown liquids.
1:39.5	Honestly, whenever I'm cooking, and it doesn't matter if it's salad or pasta, super stew
1:46.0	or a pot of beans, let alone a stir fry, whenever I taste something and it just needs a
1:51.5	little oomph, I open my cabinet of salty brown liquids, whether it's soy sauce, fish sauce,
1:58.1	colator, Worcestershire sauce, ponzu, or something else, these seasonings, mostly fermented
2:03.1	and all umami packed are the secret weapons in almost every cook's kitchen around the
2:08.2	world.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from American Public Media, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of American Public Media and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.