Radio Cuisine, the good vibes!
Kitchen Radio.
© The Taste of the World / RFI
By: Clémence Denavit Follow
7 mins
The kitchen, the radio: two ingredients which a priori have nothing to do together.
How to taste without seeing, touching or smelling anything?
And yet, the sounds, the words, the evocations, the sharing, the imagination, the know-how told, whispered allow the radio, to cook too, and to feast us with delicacies.
Stories and simmering of those who have done, cook on the radio, and those who have been content with cooking since the radio has existed: 100 years!
Publicity
With
:
-
Laurent Séminel,
founding editor of “
Menu Fretin
”, a publishing house in France which in 2015 reissued Radio Cuisine, the culinary chronicles of Édouard de Pomiane, the first cuisine on the air in the 1920s on Radio Paris.
You can also savor some of the gastronomic doctor's chronicles on the
Menu Fretin / Radio cuisine site
and many other delicacies.
-
René Elkaïm-Bollinger
, writer, producer of
the program “De bouche à oreille” on France Culture
-
François-régis Gaudry
, producer of “
We will deguster” on Sundays on France Inter
-
Elvira Masson
, journalist and columnist in the program
“On va Déguster”
.
-
Pierre Gagnaire
, multi-starred chef, a great figure in French gastronomy in France and internationally.
His name is often associated also with music, or painting, and finally with words (from the kitchen).
The cuisine of the 5 seasons by Pierre Gagnaire, Solar editions.
-
Bruno Verjus,
chef at
“Table” 1-star restaurant
, radio partner of Alain Kruger and France Oberkampf for the first seasons of the show.
Bruno Verjus also simmers words, his latest book “
The art of nourishing
” is published by Flammarion.
-
Jacky Durand
, journalist at Liberation and columnist on France Culture, on Saturday morning,
Les mitonnages de Jacky Durand.
-
Taste of the world!
On Rfi
, by
Clémence Denavit and Cécile Bonici
In this show, you will also hear a little okra with:
- chefs
Alexandre Bela Ola and Alessandra Montagne
, the chef has just opened Nosso in Paris.
The site of Moussa l'Africain.
-
Awa
, one of the cooks of the book “Women from here, cooking elsewhere”, by Alexis Jenni, published in 2017 by Albin Michel and
in Le Goût du monde
- The cook
Alain Passard
on France Musique welcomes us to
his musical palace
;
Jean-Pierre Coffe
, former restaurateur, cantor of taste on France Inter with “It doesn't eat, it gets eaten”, among others.
We searched, searched but not found any programs or chronicles on African radio waves, has the image eaten up the word?
Impossible !
So tell us in the comments how you taste it on the radio.
And for those who still want cooking on the radio, there is no shortage of podcasts, from
Bouffons
to
the Ear in the mouth,
through short circuits of
Mégane Fleury
on Ouest France, or casseroles of
Zazie Tavitian
.
Your ears will feast!
→ and a discovery over the web.
Recipe
Sunday roast chicken, by Olivier Nasti. Extract from "
How to cook?
», Published by Menu Fretin.
Ingredients:
1 chicken, 1 carrot, 2 cloves of garlic, 10 cl of peanut oil, 30 g butter, 20 baby onions, white wine, thyme, bay leaf, string.
Put a nice piece of butter and a clove of garlic in the chicken.
Burn the last feathers if necessary.
Salt and pepper the inside and outside of the poultry.
Take a casserole dish and some peanut oil.
Cooking chicken is based on the 4 times 10 rule;
10 minutes on one thigh, 10 minutes on the other thigh, 5 minutes on a white, 5 minutes on the other white and 10 minutes on the back.
Place the poultry on a leg and place the casserole dish uncovered in the oven preheated to 180 ° C.
Meanwhile, cut the carrots into sticks.
Baste the chicken occasionally throughout cooking.
After 10 minutes, turn the chicken over on the second leg using a tuning fork.
After 10 minutes, when you place the chicken on the first white, add its trimmings, carrots, garlic, thyme and bay leaf to the casserole dish. Continue to water regularly while checking the state of cooking because the chicken should roast but not burn. Add the onions as you place it on the second white. Add a nice piece of butter when putting the poultry on the back. To know if the chicken is cooked, hold it in the air with the tuning fork: if the drops of fat that fall contain traces of blood, it is not cooked. When cooked, deglaze the casserole dish with a little white wine. Remove the chicken and reduce the juice on the heat. The chicken therefore cooks 40 minutes in all (4 x 10 minutes) at 180 ° C. It is very important to turn the chicken during cooking.Prefer onion to shallot because the latter is too acidic. With the carcass of the chicken, you can make a poultry stock.
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[1] Special Show: 100 years of radio is worth celebrating!