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Simply Ming Previous Broadcasts

On The Road In San Antonio with Chef Elizabeth Kossick (Episode #1018H)

KQED Life: Tue, Apr 30, 2013 -- 3:00 PM

San Antonio is home to one of the country's leading culinary schools - the Culinary Institute of America (CIA) where Ming teams up with the CIA's own Chef Elizabeth Kossick. Working in their unique Latin Kitchen, Ming and Elizabeth use ingredients fresh from Elizabeth's extensive pepper garden. The focus of the dishes will be Peruvian with Ming adding his own personal twist.

Azores: Eduardo Reis (Episode #1017H)

KQED Life: Mon, Apr 29, 2013 -- 3:00 PM

Ming heads for the islands on this very special episode of Simply Ming. Traveling to the Azorean island of Terceira, Ming cooks with a celebrated local chef and learns the history of the very popular dish called Alcatra which is baked in a traditional Azorean wood oven. Influenced by the Portuguese discoverers in the 15th century, this dish is made with fish or beef cooked slowly in a clay pot with bacon, onion, and local spices.

Caramelization with Guest Jody Adams (Episode #1003H)

KQED Life: Sat, Apr 27, 2013 -- 10:00 AM

This week on Simply Ming - Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong will turn it bitter. Joining Ming in the kitchen is Chef Jody Adams. Together they cook on the fly creating: Scallops with Curried Gooseberries and Loin Lamb Chops with Plums.

Repeat Broadcasts:

  • KQED 9: Sat, Apr 27, 2013 -- 10:00 AM

On the Road in San Antonio with Diana Barrios Trevino (Episode #1024H)

KQED Life: Fri, Apr 26, 2013 -- 3:00 PM

Simply Ming heads to Texas on this special episode based in San Antonio. Ming joins Chef Diana Barrios Trevino and her family at their famous restaurant, Los Barrios, and learns how to make simple, delicious, flavorful Tex-Mex cuisine right along side Diana and her brother. After "shopping" in the Trevino's family kitchen, Ming comes up with his own take on Tex-Mex cuisine.

Reconstituting with Guest Gordon Hamersley (Episode #1016H)

KQED Life: Thu, Apr 25, 2013 -- 3:00 PM

Drying foods to keep them preserved is a technique that dates back hundreds of years. On this episode of Simply Ming, host Ming Tsai and special guest, Gordon Hamersley, show how the technique of reconstituting - bringing a dried ingredient back to life by simply adding liquid - can be used to cook up two unique dishes: Salt Cod with Pasta and English Peas and Chicken Stir-fry with Wood Ear, Fermented Black Beans and Wasabi Yogurt.

On The Road In San Antonio with Chef John Besh (Episode #1015H)

KQED Life: Wed, Apr 24, 2013 -- 3:00 PM

Ming heads to the Lone Star State on today's episode of Simply Ming. Joining him is his long time friend Chef John Besh. At Chef Besh's critically acclaimed San Antonio restaurant - Luke. Ming and John will get inspired by fresh ingredients just picked from an area farm and will use them to create two delicious dishes, on the fly, that reflect the spirit and spiciness of San Antonio.

On The Road In Chattanooga with Guest Daniel Lindley (Episode #1014H)

KQED Life: Tue, Apr 23, 2013 -- 3:00 PM

Ming goes where he's never gone before as he heads south to Chattanooga, Tennessee to cook with renowned local chef, Daniel Lindley of St. John's Restaurant. Together they shop for inspiration at local Chattanooga markets to come up with two distinct dishes that call upon the region's heritage and culinary uniqueness.

Modern Azorean Cuisine (Episode #1013H)

KQED Life: Mon, Apr 22, 2013 -- 3:00 PM

Steeped in tradition, the islands that make up the Azores are rich with culinary traditions that will be shared as Simply Ming goes "on the road". Ming shops in a local market where he discovers the vast array of local fruits, vegetables, meats and cheeses. He joins a celebrated chef from the cooking school on the island of Sao Miguel, and together the two cook on the fly using their market ingredients to come up with dishes that reflect Azorean culinary traditions but with a modern day twist.

Creme Anglaise with Guest Duff Goldman (Episode #1002H)

KQED 9: Sat, Apr 20, 2013 -- 10:00 AM

This week on Simply Ming, Host Ming Tsai is joined by pastry chef extraordinaire - Duff Goldman. Together they show us how to use Creme Anglaise - a key ingredient in every pastry chef's arsenal, and create two delicious desserts: Old School Chocolate Souffle with Creme Anglaise and Vanilla Frozen Custard with Flambeed Berries.

Repeat Broadcasts:

  • KQED Life: Sat, Apr 20, 2013 -- 10:00 AM

Wine & Tapas (Episode #1023H)

KQED Life: Fri, Apr 19, 2013 -- 3:00 PM

Seafood and the Azores go hand in hand, and on today's episode of Simply Ming, Ming gets right into the thick of things when he travels to the beautiful area of Caldeira do Santo Cristo. Here with the help of a local chef, Ming will help harvest limpets and clams to come up with two unique dishes.

Pan Sauces with Guest Norman Van Aken (Episode #1012H)

KQED Life: Thu, Apr 18, 2013 -- 3:00 PM

Front and center on this week's episode of Simply Ming are Pan Sauces - an easy way to use what's right in your pan to create great flavor. Joining Ming in the kitchen to demonstrate this indispensable culinary technique is Chef Norman Van Aken. Together they cook on the fly using surprise ingredients and Ming's East-West pantry to create: Pan Seared Steak, Beet Salad and Hash Browns and Pork Chop, Kimchee-Kale Pan Sauce and Sweet Potato Cake.

Azores: Pedro Oliviera (Episode #1011H)

KQED Life: Wed, Apr 17, 2013 -- 3:00 PM

This week Simply Ming is on the road traveling to the exotic Azores to learn how to make one of the region's most famous dishes - Cozida - a one-pot meal that's literally cooked underground by the Earth's volcanic heat. Rising to the challenge, Ming also serves us his own take on this national dish.

Ganache with Guest Joanne Chang (Episode #1010H)

KQED Life: Tue, Apr 16, 2013 -- 3:00 PM

On this week's episode of Simply Ming, learn the art of making ganache, the simple mixture of chocolate and cream that's the heart of so many great desserts. Ming is joined by the James Beard nominated chef, Joanne Chang who shows how ganache can be whipped up into two mouth watering desserts: Chocolate Mousse Napoleon and Flourless Rum Nut Chocolate Cake.

Omelets with Guest Todd English (Episode #1009H)

KQED Life: Mon, Apr 15, 2013 -- 3:00 PM

The secret to making the perfect omelet - that's what's up on this week's episode of Simply Ming. Host Ming Tsai teams up with friend and celebrity chef, Todd English who share techniques from their French culinary training and create two delectable dishes: a Shitake Omelet with Crab Salad and Arugula Sauce and a Vidalia Onion Omelet with Lox Orecciette Pasta and Avocado-Cucumber Salsa.

Blanching with Guests Seth & Angela Raynor (Episode #1001H)

KQED 9: Sat, Apr 13, 2013 -- 10:00 AM

On the premiere episode of Simply Ming, it's all about blanching - the secret to improving color, taste and texture in foods. In the studio Host Ming Tsai cooks on the fly with Nantucket chefs Seth & Angela Raynor. Using the blanching technique and secret ingredients they team up to create two new dishes: Grilled Lobster with Summer Herbed Butter Roasted Potatoes and Fried Pork & Couscous with Peach Sesame Compote.

Poaching with Guest Jasper White (Episode #1022H)

KQED Life: Fri, Apr 12, 2013 -- 3:00 PM

This week on Simply Ming it's all about Poaching - a technique that is often forgotten in today's kitchens. To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they demonstrate how poaching preserves moisture and texture while adding flavor and no fat. Ming and Jasper also serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs.

Tenderizing with Guest Jamie Bissonnette (Episode #1008H)

KQED Life: Thu, Apr 11, 2013 -- 3:00 PM

This week on Simply Ming - tenderizing - a culinary technique that helps meat, chicken and fish absorb all the wonderful flavors of your favorite marinades. Joining Ming in the kitchen is Chopped Champion - Chef Jamie Bissonnette. Together Ming and Jamie cook on the fly using mystery ingredients and zesty spices to come up with two tender recipes: a Tellegio Kimchee Steak Bomb and a Trio of Halibut New Style Sashimi.

Rice Pilaf with Guest Ellie Krieger (Episode #1007H)

KQED Life: Wed, Apr 10, 2013 -- 3:00 PM

Cooking on the fly with Ming in this week's episode of Simply Ming is Chef Ellie Krieger. Ellie, hailed as an expert on all things healthy, teams up with Ming showing how Rice Pilaf, along with some surprise ingredients and special spices from Ming's pantry are brought together to create: Toasted Garlic Quinoa and Coriander Crusted Chicken and Spicy Shrimp over Preserved Lemon Pilaf.

Making Sausage with Guest Chris Cosentino (Episode #1006H)

KQED Life: Tue, Apr 9, 2013 -- 3:00 PM

On this episode of Simply Ming - how to grind your own meat and make your own sausage with the help of a man who can teach most butchers a thing or two, Chef Chris Cosentino. Ming and Chris cook on the fly together creating two very different dishes: San Francisco Sausage and Peppers and Chicken Mushroom Sausage Patties with Orange Snow Pea Salad.

On The Road with Michael Schlow at Tico (Episode #1005H)

KQED Life: Mon, Apr 8, 2013 -- 3:00 PM

Buying local and buying fresh are key to great cooking. This week on Simply Ming, Chef Ming Tsai and longtime friend Boston Chef, Michael Schlow, go to Boston City Hall Plaza Farmer's Market for a little inspiration and then head back to Chef Schlow's restaurant, Tico, where they cook up two mouth-watering dishes: Red Tape Steak and a Double Lamb Chop with Pea Shoot-Beet Salad.

On the Road - Boston Vendor Trucks - Mobile Cuisine (Episode #1026H)

KQED 9: Sat, Apr 6, 2013 -- 10:00 AM

Our 10th Anniversary season closes with a very unique episode of Simply Ming. Ming ventures into the heart of Boston's sophisticated street food scene when he visits four different vendor trucks and tries his own hand at creating the latest sensation in culinary creations. With the help of the vendor chefs, Ming will create a delicious BBQ marinade, his own take on grilled cheese, a unique East-West Vietnamese sandwich and he'll top it all off with a tasting adventure on the cupcake truck!

On the Road in San Antonio with Chef Johnny Hernandez (Episode #1021H)

KQED Life: Fri, Apr 5, 2013 -- 3:00 PM

Ming travels "south of the border" when he visits the hacienda of Johnny Hernandez - one of San Antonio's most popular chefs - on this special episode of Simply Ming. Together Johnny and Ming shop at a local Latin market where they look for inspiration and fresh ingredients. Back home at Johnny's, Ming and Johnny chop, dice, and grill two fabulous Latin-inspired dishes.

Thickening with Guest Susur Lee (Episode #1004H)

KQED Life: Thu, Apr 4, 2013 -- 3:00 PM

In this episode of Simply Ming - the key to making sauces - thickening. Ming demonstrates how to make a reduction and a roux. And joining him in the kitchen is Top Chef Masters culinary sensation, Susur Lee. Together Ming and Susur will cook on the fly, using mystery ingredients and the technique of thickening to serve up two tasty dishes: Chinese-Style Paella and Seared Chicken Breast Orzo Risotto with Endive Caper Salad.

Caramelization with Guest Jody Adams (Episode #1003H)

KQED Life: Wed, Apr 3, 2013 -- 3:00 PM

This week on Simply Ming - Caramelization - a technique that enhances both savory and sweet cooking. Done right it enhances a dish, and done wrong will turn it bitter. Joining Ming in the kitchen is Chef Jody Adams. Together they cook on the fly creating: Scallops with Curried Gooseberries and Loin Lamb Chops with Plums.

Repeat Broadcasts:

  • KQED 9: Sat, Apr 27, 2013 -- 10:00 AM

Creme Anglaise with Guest Duff Goldman (Episode #1002H)

KQED Life: Tue, Apr 2, 2013 -- 3:00 PM

This week on Simply Ming, Host Ming Tsai is joined by pastry chef extraordinaire - Duff Goldman. Together they show us how to use Creme Anglaise - a key ingredient in every pastry chef's arsenal, and create two delicious desserts: Old School Chocolate Souffle with Creme Anglaise and Vanilla Frozen Custard with Flambeed Berries.

Repeat Broadcasts:

  • KQED Life: Sat, Apr 20, 2013 -- 10:00 AM

Blanching with Guests Seth & Angela Raynor (Episode #1001H)

KQED Life: Mon, Apr 1, 2013 -- 3:00 PM

On the premiere episode of Simply Ming, it's all about blanching - the secret to improving color, taste and texture in foods. In the studio Host Ming Tsai cooks on the fly with Nantucket chefs Seth & Angela Raynor. Using the blanching technique and secret ingredients they team up to create two new dishes: Grilled Lobster with Summer Herbed Butter Roasted Potatoes and Fried Pork & Couscous with Peach Sesame Compote.

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TV Technical Issues

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    TV Technical Issues
    • KQED DT9 planned, very short outages, Tues 4/15 (& possibly Wed 4/16)

      (DT9.1, 9.2, 9.3) KQED DT9′s Over the Air (OTA) signal from Sutro Tower will experience a few extremely brief outages on Tuesday 4/15 between 10am and 5pm (and possibly on Wed 4/16 if the work cannot be completed in 1 day). Each outage should be measurable in seconds (not minutes). This work will not affect […]

    • KQET DT25 Planned Outage: early Tues 4/15 (btwn 5am-6am)

      (DT 25.1, 25.2, 25.3) At some point between 5am and 6am early Tuesday 4/15, KQET’s signal from the transmitter on Fremont Peak northeast of Monterey will shut down for a short period of time to allow AT&T to do work on our fiber interface. The outage should be relatively short, but its precise start time […]

    • Occasional sound issues, Comcast Cable, Black remote control

      Originally posted 6/19/2013: Some Comcast Basic Cable customers around the Bay Area have reported audio issues with KQED and KQED Plus, on channels 9 and 10. The problem is not related to KQED’s transmission but may be caused by the language setting on your Comcast remote control. If your Comcast remote control is black, please […]

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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