The Joy of Cooking Podcast: A Casual Culinary Chat About Preserving with Cathy Barrow

Release Date: March 26, 2025

Hosts:

• Shannon Larson
• Megan Scott
• John Becker

Guest:

• Kathy Barro - An award-winning author known for her cookbooks, including Mrs. Wheelbarrow's Practical Pantry, Pie, When Pies Fly, and Bagels Schmears, and A Nice Piece of Fish. Kathy is also renowned for her preserving expertise, having contributed to publications like the New York Times and the Washington Post.

Introduction and Welcome

The episode kicks off with the familiar warm welcome from Shannon Larson, setting the stage for an engaging discussion about recipes, kitchen triumphs and mishaps, and current culinary endeavors of the hosts and their guests.

Megan Scott introduces herself as the co-author of the 2019 edition of The Joy of Cooking, humorously mentioning her culinary professional status contrasted with her penchant for frozen pizza:

"I'm Megan Scott, co Author of the 2019 edition of the Joy of Cooking. I'm a food editor by day and avoider of dish duty by night. And even though I'm a culinary professional, I ate frozen pizza for dinner last night. Shh." (00:59)

John Becker emphasizes a simple yet profound cooking tip:

"I think we should all be braising potatoes more." (01:13)

Braising Potatoes: A Culinary Exploration

The conversation begins with John Becker explaining his newfound love for braising potatoes, inspired by a dish called Palais Fondant:

"Palms fondant is basically, you know, you're taking like big thick disc steak, like discs of russet potato. You are browning them in a skillet with maybe a flavorful rendered fat of some kind or, or just oil. You're browning them on both sides kind of like you would, you know, like if you were braising meat and then you add a nice flavorful stock and you just like let that cook down until the potatoes get nice and silky tender." (01:31)

Megan Scott elaborates on the term "fondant," highlighting the melty texture achieved:

"Fondant means melting or to melt in French. And so it's like a melty texture when the potatoes are done. They're so good." (02:08)

The discussion seamlessly transitions to their Korean-inspired dinner featuring soy-glazed potato banchan, showcasing the versatility of braised potatoes.

Guest Introduction: Kathy Barro

The hosts enthusiastically welcome Kathy Barro, detailing her impressive credentials and contributions to culinary literature. Megan shares her initial connection with Kathy's work through Food52, recalling the active community that fostered shared culinary passions.

Kathy Barro reminisces about her early engagement with the cooking community:

"I need to make this cake, and it didn't work, so I'm going to make it 47 times until I get it down. And really, most of my friends thought I was insane, but there suddenly was this whole community of people who were like, yeah, I do that, too. It was wonderful." (06:00)

Gardening and Preserving Insights

The conversation delves into Kathy's gardening endeavors, highlighting her meticulous approach to cultivating winter greens and her persistent efforts to protect tulips from pests:

"When we moved to this house five years ago, the first year, I planted, like, 400 tulips. [...] I can't wait." (07:15)

Kathy draws parallels between her gardening perseverance and her culinary persistence:

"It's similar to the, you know, oh, this cake didn't work the first time. I'm going to try 50 more times with gardening. It's the same." (08:43)

Culinary Favorites and Techniques

The hosts explore various aspects of bagel making, with Kathy sharing her passion and expertise. She recounts her journey to perfecting bagels, emphasizing the importance of high-gluten flour and referencing influential recipes.

Megan Scott expresses admiration for Kathy's bagel knowledge:

"How did you become interested, first of all, in making bagels at home?" (21:12)

Kathy Barro offers practical advice for aspiring bagel bakers, encouraging precise yet intuitive methods:

"If you think that it's been in the refrigerator getting ready to bake long enough, add two hours. It needs a lot of time." (39:00)

Additionally, the discussion touches on sourdough bread baking, where Megan and Shannon share their sourdough routines and storage tips, while Kathy provides in-depth guidance on starter maintenance and baking techniques.

Sourdough Bread Baking: Tips and Techniques

The episode dedicates a significant portion to sourdough baking, featuring insights from Megan, Shannon, John, and Kathy. They discuss the emotional and intuitive aspects of sourdough, emphasizing the balance between precision and flexibility.

Megan Scott shares her personal experience with sourdough, highlighting the liberating aspect of certain recipes:

"I can totally do this. The way they described making the bread was so freeing." (32:04)

Kathy Barro offers invaluable advice for sourdough enthusiasts:

"If you want to learn to make sourdough, you need to plan two or three days for each loaf. That's just what you do." (39:00)

John introduces the concept of the tangzhong technique, explaining its benefits in achieving a moist, fluffy crumb:

"The tangzhong keeps it really moist and fresh tasting for days." (41:12)

Preserving Practices and Recipes

Transitioning to preserving, Megan and Kathy discuss seasonal canning projects, with Kathy sharing her love for pickling asparagus and small onions, as well as her innovative combination of strawberries and mangoes for jam:

"I make strawberry jam, but I usually do strawberries with mango because the mango provides enough pectin to make it sturdy without additional pectin." (28:53)

Kathy emphasizes natural preservation methods, avoiding commercial pectin and leveraging the natural pectin in fruits like mangoes and kiwis:

"I don't like to use commercial pectin. [...] I'm open minded to jams that aren't thick like we're used to, but a little bit runnier, which works with yogurt really nicely." (30:01)

Listener Engagement and Questions

The hosts engage with listener questions, addressing topics such as expanding a young cook's culinary repertoire. Haley from Denver inquires about incorporating more vegetables into Asian-inspired noodle dishes for her adventurous 12-year-old.

Megan Scott responds with enthusiasm, encouraging experimentation and sharing personal anecdotes about learning to bake sourdough, underlining the importance of persistence and adaptability in cooking.

Conclusion and Wrap-Up

As the episode winds down, the hosts share personal updates and celebrate John's birthday. They encourage listeners to engage with them through social media and upcoming episodes, promising more insightful discussions and recipes.

Notable Quotes with Timestamps

• Megan Scott (00:59): "I'm a food editor by day and avoider of dish duty by night. And even though I'm a culinary professional, I ate frozen pizza for dinner last night. Shh."

• John Becker (01:13): "I think we should all be braising potatoes more."

• Kathy Barro (06:00): "I need to make this cake, and it didn't work, so I'm going to make it 47 times until I get it down."

• Kathy Barro (07:15): "Everything's coming. And I finally have some tulips."

• Megan Scott (21:12): "How did you become interested, first of all, in making bagels at home?"

• Kathy Barro (39:00): "If you want to learn to make sourdough, you need to plan two or three days for each loaf. That's just what you do."

Final Thoughts

This episode of The Joy of Cooking Podcast offers a rich tapestry of culinary wisdom, blending practical tips with heartfelt stories. From the art of braising potatoes to the nuanced techniques of sourdough baking and preserving, listeners are treated to an inspiring and informative culinary journey. Kathy Barro's expertise adds depth to the conversation, making this episode a must-listen for home cooks eager to elevate their kitchen skills.

Stay tuned for next week's episode, where the hosts will explore veggie-forward dishes tailored for an adventurous 12-year-old, inspired by listener Ashley's question.