HeyJaredCulinary Culture by Chef Mika
I am a passionate and creative. I continually explore world cuisines and global market trends, use Classical French and different modern techniques to contribute to the development of gastronomy.
- Indexed episodes, last 90 days
- 8
- Latest publication
- Sep 14, 2026
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- Earliest in this view
- Jul 14, 2026
Latest episodes
Culinary Culture Episode 17 - Sous Vide Vegetables (opens the original)
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Fortunately, cooking vegetables and other plant-based foods is generally more forgiving than cooking meat or seafood. Heat changes the cells and structures of plants in a relatively predictable way, making precise temperature control less critical in many cases. Fortunately, cooking vegetables and other plant-based foods is generally more forgiving than cooking meat or seafood. Heat changes the cells and structures of plants in a relatively predictable way, making precise temperature control les
Culinary Culture Episode 16 - How Hydration works (opens the original)
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Hydration is one of important chemical processes Why it’s happening What need to keep texture more soft and juicy Each type of hydrocolloid becomes fully hydrated at a characteristic temperature Some compounds, like xanthan gum, guar gum, gum arabic, and some carrageenans, can be hydrated without adding heat; others must be brought to 85°C / 185°F or higher. A few hydrocolloids have a hydration temperature that depends on the ion content of the liquid with which they are hydrated. As a rule of t
Culinary Culture Episode 15 - The Basics of Culinary Art: Time, Balance and Pleasure (opens the original)
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One of them is organizing your workspace properly. Another essential element in cooking is time. We should also think about how the guest will feel after eating it. There is another quality that I believe is essential to gastronomy — the desire to give pleasure. Food is a way to create memories.
Culinary Culture Episode 14 - Seafood (opens the original)
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One of the most interesting things about shellfish is that they have no internal skeleton like fish or land animals. Their bodies are supported by an external shell. Inside that shell, the majority of what we eat is muscle, connective tissue and organs. And this is exactly why understanding the biology of seafood makes us better chefs. The more we understand the animal, the more precisely we can choose how to handle it, cook it and present it.
Culinary Culture Episode 13 - Tuna. Difference between tuna and beef (opens the original)
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Why the tuna flesh is red? Maybe tuna can be instead beef? Its structure of meat and muscle. Fish muscle is designed for movement, not weight-bearing Light muscle = speed Dark muscle = endurance Tuna are extremely active swimmers. They can maintain high-speed movement for long periods, so they have a much greater proportion of dark, aerobic muscle than many other fish.
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