The River That Feeds Us

Proof

America's Test Kitchen

Cooking, Culinary, Food, Arts, Society & Culture, History

4.4 • 1.8K Ratings

🗓️ 18 April 2024

⏱️ 40 minutes

🔗️ Recording | iTunes | RSS

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Summary

We're headed to the riverbanks of the Magdalena River to experience a Colombian tradition of eating stew, called the paseo de olla. Journalist Camilo Garzón shares how the mighty river and the stew have been at the center of Colombia's past and present.

Hear more of Camilo's work at Cuentero Productions.

Invite some friends over to enjoy Colombia's signature three-meat stew, Sancocho at home with our tested recipe.

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Transcript

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0:00.0	Hey Proof listeners, Plougra's premium European style butter is a favorite of bakers.
0:07.0	Why? Cook's illustrated recipe developer Erica Turner sums it up.
0:11.0	Hey, Kevin, did you know that the kind of butter you use when you're baking can actually
0:15.7	make a difference in how your dish turns out?
0:17.8	I did not.
0:18.8	Butters that are slow-turned, like Plougrat, are easier to work with because they make those more pliable.
0:25.5	The amount of fat in the butter also makes a difference.
0:28.9	Tell me more.
0:29.9	Okay, so most American butters contain around 80% butterfat, but European-style butters like
0:36.8	Plougras have a higher fat content.
0:39.9	In fact, Ploura premium European style butter
0:42.8	always contains 82% butterfat.
0:46.6	And you're saying 2% is enough to make a noticeable difference?
0:50.1	Oh yeah, definitely.
0:51.8	With Plugra slow-turn turned butter and it's 82% butterfat content,
0:56.3	you'll notice richer, flakier pastries, cakes that rise higher, and cookies that
1:01.7	crisp more easily.
1:03.0	Embrace your inner butter lover.
1:06.0	From professional kitchens to your home.
1:08.0	Visit Plougra.com for more information. I'm holding this book in my hands right now,
1:18.0	I'm holding this book in my hands right now,
1:21.0	and it's well-worn and tattered and something I've had since college
	...

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