The Joy of Cooking Podcast: A Casual Culinary Chat About Recipe Writing With Dr. Julia Skinner
Release Date: February 26, 2025
Introduction
In this engaging episode of The Joy of Cooking Podcast, hosts John Becker, Megan Scott, and Shannon Larson welcome Dr. Julia Skinner, a renowned food writer and expert in fermentation, to discuss the intricacies of recipe writing. The conversation seamlessly blends personal anecdotes, culinary insights, and practical advice, making it a delightful listen for both seasoned cooks and kitchen novices.
Guest Introduction: Dr. Julia Skinner
Megan Scott introduces Dr. Julia Skinner as a distinguished food writer whose acclaimed book, Our Fermented Lives, delves into the art and science of fermentation. Dr. Skinner also leads Root, a community-focused food consulting organization, and Roots and Branches, where she coaches writers to refine their culinary narratives.
Recent Culinary Adventures
Shannon Larson (00:38) shares her recent foray into roasting fennel, pairing it with roasted chicken thighs and a citrus burrata salad adorned with crushed pistachios. She highlights the rich, indescribable flavor that roasting brings out in fennel.
Megan Scott (03:17) discusses her immersion in the book North Woods by Daniel Mason, which sparked her interest in a nearly extinct apple variety, Osgood's Favorite, prompting her to explore its historical significance and potential revival.
Recipe Writing and Fermentation Insights
Dr. Skinner delves into her passion for fermentation, explaining how it began as a practical necessity and evolved into a creative and cultural exploration.
Dr. Julia Skinner (06:42): "I'm creating food along with these microbes. We're working together to make something. It connects me to place. It connects me to time and the local food that's available to me."
She emphasizes the balance between specificity and flexibility in recipe writing, drawing parallels between fermentation and creative processes.
Megan Scott (25:19) highlights the evolution of recipe formats, praising Irma Rombauer’s innovative "action method" in The Joy of Cooking, which integrates ingredients within the narrative steps, enhancing readability and user experience.
Tasting Segment: Showstopper Cookies
The hosts introduce Showstopper Cookies, a local business founded by Andrea, who perfected her chocolate chip cookie recipe over a decade. They discuss the meticulous process Andrea underwent to create the perfect chewy, buttery cookies adorned with flaky salt and high-quality ingredients like Ghirardelli chocolate.
Shannon Larson (15:37): "They smell really good."
Megan Scott (16:13): "If you look at the chocolate chip cookie recipe that we did for Joy, we were developing a recipe for a chewier chocolate chip cookie... it's such a hard recipe to perfect."
Listener Engagement and Recipe Sharing
The episode features interactive segments where listeners share their cooking experiences. Particularly, a farmer inquires about writing recipes for market-stand vegetables, leading the hosts to provide thoughtful advice on recipe attribution and personalization.
Megan Scott (44:00): "You can't copyright a recipe. If you're asking for permission to use Joy of Cooking recipes, we're cool with it... Just let people know where they come from."
Deep Dive: The Art of Recipe Writing
The conversation shifts to the challenges and nuances of recipe writing. Dr. Skinner and the hosts discuss the importance of sensory cues, flexibility, and empathy in crafting recipes that are both precise and adaptable.
Jon Becker (46:02) explains the necessity of providing multiple indicators for cooking steps to accommodate varying kitchen environments:
"You should always be giving two indicators for when a particular cooking step is done. So example, saute until golden brown, about 10 minutes. So there you have a visual cue as well as a time estimate." (46:02)
Dr. Julia Skinner (51:36): "It reduces some of the stakes too. It makes it less of a 'I'm going to mess up' and more of a 'I'm going to experiment and see what I can do.'"
They explore the collaborative nature of cooking, viewing recipe execution as a dynamic interaction between the author and the cook.
Fermentation Fundamentals
Dr. Skinner offers practical tips for budding fermenters, recommending simple projects like sauerkraut and fermented carrot sticks to build confidence.
Dr. Julia Skinner (36:11): "Lacto fermented vegetables are such an accessible starting place... It's an easy way to build confidence."
She discusses the cultural ubiquity of fermentation and its evolution from a preservation method to a flavorful, transformative culinary practice.
Dr. Julia Skinner (37:40): "There's something about working with food that transforms, and that isn't just like, I cooked this and it transformed in half an hour. It's like, no, I can't rush this."
Personal Connections and Culinary Traditions
The hosts and Dr. Skinner share personal stories about their favorite recipes and the emotional connections tied to them. For instance, Shannon Larson recounts her love for crispy fried shallots and how they enhance her dishes, while Megan Scott expresses her nostalgia for grits made at a local Portland restaurant.
Shannon Larson (20:44): "I can't stop eating them, like, while I'm finishing my meal."
Megan Scott (14:05): "I love grits so much. You cannot get them where we live."
Future Projects and Closing Thoughts
As the episode nears its end, Dr. Skinner shares her current projects, including preserved lemons and homemade mead, showcasing her continuous exploration in the culinary arts.
Dr. Julia Skinner (41:13): "I've been doing a lot of preserved lemons and using... room temperature water and shake it and then shake it every day. And then eventually I have mead and I drink it."
The hosts invite listeners to engage with their upcoming topics, hinting at future episodes centered around cocktails and inviting audience participation through calls and messages.
Conclusion
This episode of The Joy of Cooking Podcast offers a rich tapestry of culinary wisdom, blending the technical aspects of recipe writing with the artistry of fermentation. Dr. Julia Skinner's insights, combined with the hosts' personal experiences, provide listeners with both inspiration and practical knowledge to enhance their cooking endeavors.
Notable Quotes
- Shannon Larson (02:05): "It's so freaking good."
- Dr. Julia Skinner (06:42): "I'm creating food along with these microbes. We're working together to make something."
- Megan Scott (16:13): "It's such a hard recipe to perfect."
- Jon Becker (46:02): "You should always be giving two indicators for when a particular cooking step is done."
- Dr. Julia Skinner (51:36): "It makes it less of a 'I'm going to mess up' and more of a 'I'm going to experiment and see what I can do.'"
Follow Us
Listeners are encouraged to subscribe, leave reviews on Apple Podcasts and iTunes, and follow the podcast on joyofcooking.substack.com and Instagram @hejoyofcooking. For questions and interactions, reach out via phone at 503-395-8858.
This summary captures the essence of the episode, highlighting key discussions, personal stories, and expert insights, enriched with direct quotes and timestamps to provide a comprehensive overview for those who haven't listened.