Hello and welcome to cooking issues. This is Dave Arnold, your host of cooking your shoes coming to you live from the heart of Manhattan and Rhonda Miller center and newsstand studios joined as usual with Anastasia hammer Lopez in person today. How you doing good? Yeah. Great. Got John here with us. How you doing? Doing great. How is your customer service experience been these days?

It's been good i Yeah. Well, yes. I had been getting good feedback because I'm awesome at my job. But

for every one of you in mechanical backpack, yeah.

Great. For everyone that has a spins all your I need to make this announcement because I've seen this too many times. The clear plastic bowl that goes on top is meant to come off. You're supposed to clean under that. So if you can't get it off, try running a little warm water to dissolve what's under there and give it a clean.

And it says if you if you can't get it off, that's like I'm just imagining someone like not changing their underwear for so long that they can't get it

off. Yeah. That call last night to do it again with them tonight. Yeah. Nice.

All right. All right. Joined in our faraway booth. By Jackie molecules. How're you doing? I'm great. How are you? Where are you this? Where are you today? Where where? I'm in LA? No, I know the fun. The fun times with me being in New City every week are probably over home in LA. I like LA though I do. I like LA you do? I do. I do. So like you're always ragging on it. I rag on every place. Listen. It's like this. It's like my wife's like, you make fun of the music. I listened to him. Like I make fun of all music. I make fun of it all. You know what I mean? It's like I like I think it plays. I mean, I could never live there. Because, you know, my family will never, you know, certain members of my family will never ever let me move. But I like LA. I live in New York now. I decided yesterday that I like New York again. Yeah, okay. I like being in New York. I don't know. I don't know. Maybe let's bring Joe Hey, Joe Hayes in running the panels here. How you doing? Joe?

I'm doing great. How you doing? All right.

How do you feel about New York?

I love New York. I've been here for 21 years. And you know, I'm raising a family and who knows? Maybe we'll stay who knows? But also happy International Women's Day.

Oh, nice. Happy International Women's Day. Nice. Yeah, I don't know why suddenly, I'm okay with New York again. I don't know why. I was walking down the street. And I was like, You know what? I'm back because of for like a couple of years now. I've just been like, oh crap on this place.

That's exactly how I feel every day for two piles of human feces on my block and i i i Just die inside and then somebody raided the empty building next door took out you know, used big fryer oil thing. Yeah, it's been sitting in this abandoned building container. Yeah. And dumped it all over the sidewalk. Nice. Nobody is cleaning it up. So it's just like festering.

Let me guess who let me guess who cleaned it up? No one your dog?

I avoid that. But man. Hey, listen.

It's not the New York City cleaner because it's still a giant filth pit. We're having issues with this kind of stuff right now. If you are a human being and you visit our fair city, don't litter food. Don't litter food. Don't litter food. Please don't litter food,

or break glass in the streets either.

Listen, yeah, when you come into my neighborhood and goes to the basketball game, like don't litter my block either. Yeah,

yeah. Yeah. Listen, here's the deal. First of all, like we have rats like I love this outdoor dining Migaila garbage that people have like the whole idea that it's great for business and you know, whatever someday will be the Paris of New York or whatever the hell we are think

they're getting rid of the that's what yeah, that's why I said

look it up. Look it up. Look it up. Look it up on SNL. They said it Yeah, that's where Anastasia gets her news. Look it up I want to know, but then. But rats are living underneath those things because they were built by without care for that. So there's rats so if you litter food, first of all the rats get much worse. That's one, two. A lot of us have dogs. Right Joe? Right. Yes, John show dogs. Guess what dogs eat filth off the ground. They they eat the aluminum because dogs don't really have as developed a sense of taste as most of us do. It's just they smell it right? So if there's food on that aluminum foil, they just eat the foil and they choke it down. They don't care that it tastes like aluminum foil because that's not what they're in it for whatever. Just sayin, under

the new proposal, not all outdoor dining would be affected umbrellas and other barriers setups that are not considered full house like structures would still be permitted. Current restaurant sheds would not be grandfathered in under the do T's plan, but whose

proposals and who does it need to pass? Here's the other like little secret

Julie shipper Director of the Department of Transportation's open restaurant program. All right, so you need

to contact Julie's shipper if you have an issue with this. But the thing about it is is that almost nobody did it legally. Like almost nobody and by legally I mean no one respected the distances you need between In the like, outdoor lampposts and like, providing enough walkway for people to get past whatever I'm not saying we did, but I think it's been net positive. What do you think? Yeah, yeah, no positive. All right. So listen, Patreon listeners call in your questions 2917410 1507 That's 917-410-1507 We'll take your calls we preferably cooking related, you know, I guess. And today is, is the is the guest list cooking issues because we're going to try to get through some of the questions that we've been behind on right? Yeah,

yeah, yeah, no tension Tuesday thing. No, but listen,

you can't have Taco Tuesday is supposed to be every Tuesday and we only do the show on Tuesday. So you can't have no tangent Tuesday,

once a month. It's no tension Tuesday. Gonna be a thing you just watch.

Yeah, I concur to that.

So let them know who's coming up, let them know. Let the state all the what's called out of the way, John, all this

stuff, the announcements. So coming up next week, we've got Matt from kitchen arts and letters. So we're going to be discussing classics in the field. Let us know what you would like to talk about and we'll you know, get some good booklets tailored to it after that we'll

have a little word of advice get it to us before Monday so we can get Matt the information on the Monday it's okay to like it's okay to like bomb me like 20 minutes before the show and figure out but like, like, let's give Matt a little time if you have a question you actually want to look into Yes,

thank you. But I want to Thomas let's hear the story about kitchen at someone's recently got you swiped that book from you. Kenji Lopez will be on the week after coming on Monday. And then we got James Hoffman when

you say his name. Do you supposed to put the altar? You're not supposed to put the old? I don't know.

I put it there because it's published on everything. So why not?

You didn't just say it. You just say Kenji Lopez.

Oh, I meant Kenji Lopez. Alt. Sorry. I meant to say that. Tried to Okay. James Hoffman, Adam DiMartino Oliver Millman and hopefully Tanya Hopkins coming on. Then also remember we got the order King, Salman discount and Griffin vine, check out the Patreon. Post about that, by the way that will good so good, delicious, really great product. He's

not even paying me to say so yeah,

yet. But if you aren't a Patreon member, you don't get access to our awesome discounts. So sign up for our Patreon go to patreon.com/cooking issues and you can join

me last night and he said he had a good time on the show except he didn't like that you put words in his mouth. He also put words in my mouth and he called me manic. Okay, so Fair's fair in podcast in whatever the heck else. Are you gonna tell your story? Tell your story

from the thoughts that we were at Katrina at some letters the other week. And you know, we're there talking with Matt everything.

Guess what we're talking about pie actually, I walked into the store and I'm like, Man, I'm not here to talk about pie.

And then of course it ended up happening but only a little bit but Matt showed Dave this book that they really liked him was almost gonna bite and he was like, no, no, it's gonna be my reward to myself you know after after I do it and there were some other people in the store and I guess they were eavesdropping so they ended up buying it out from under Dave When Matt said you know it's like I'll try and keep this aside for you for when you come back to sit on Instagram being like hey cooking issues look what I got

it was awesome. Wow, it's like the new that's like what we used to do in record stores. Yeah, man. Jeez Louise

said you could borrow it if that makes

you want to tell him the other bookstore we went to for the first time both of us because we're because we're stupid Bonnie Slotnick stunningly sold great store record store why have we not been because we're done? I think so. Yeah. Great store. Yeah. Yeah. Out of Print books. I know I'm not allowed to talk about it. But I did talk to her about pie. See did I also talked to her about my new micro obsession with guardian service where vintage aluminum cooking and serveware so if any of you if I don't have time for you today, which I probably won't and you are interested in me waxing infinitely you know forever about guardian service where then asked me a question and we can get to it on no tangent wants to the month Tuesdays All right. Okay. From Castro by the shore to me I believe you own and use a Breville PolyScience control freak i don't like the name though. You you like that name? Control Freak. No, no, am I a freak? What makes me a freak i mean accurate but care to share your favorite cooking programs or favorite way you use the freak okay. Let me say this. So for those of you that don't know what we're talking about the control freak and this is going to come up later with others because someone later in the in the show asked me about induction units for their kitchen during a remodel but the control freak is just a standard plug into the wall. Induction my say standard I mean takes a standard plug like 110 120 us voltage plug plug into the wall. So it's limited to 1800 watts of power roughly, that's what you're limited to how many watts you pull, actually, often, depending on the equipment depends on the exact voltage that your house happens to get. And it's going to be somewhere between 110 and 125. In that range RMS voltage, please don't get me Don't get me Don't get me. So. So what's nice about the control freak is it's got a little.in the center like a spring loaded dot, and that measures the temperature of the pan that you're using. And then it has kind of a standard induction ring around it. And induction of course, heats the pan directly by on I'm not going to get into how induction works. Now, what's nice about it is it's got you know, Phillip Preston's PID, you know, temperature control algorithms built into it, and it's got a probe so you can you can control it based on the probe you can control and it's by far and away the most robust induction burner I've ever used. And we'll talk about that more. In fact, maybe I'll just combine them a combine them in right, let's combine them where's the who asked the question on, on. On

Mark Sigmon. Lane, read it. We're doing a kitchen remodel in late April, and we'll be without use of the kitchen for six to eight weeks. I need to buy a hot plate slash single burner. I assume induction is the way to go. But do you have any brand recommendations that won't break the bank? I know Breville Control Freak are features that it ought to have things.

Okay. So now I've always complained about the control freak not because of the price because full awareness like they used to have this. Remember that lady stars? They're all brand rep the Australian actress Yeah, yeah. So she sent me one. I was like, I think it was after? Well, you didn't go with me. I was with Chris Young from ChefSteps. And they had their new blender pitcher out. And she was like, this thing's indestructible. And so I put it on the concrete grounds started literally jumping as high as I could and slamming on it. And of course, I scraped the corner off of it because nothing's indestructible, which was my point to her. And it was early in the morning. I had not been drinking at all I don't know what got into me, but I was hyped up to do my thing. So I was hyped up. You know what I mean? And she was like, loved it. She was she sent me a trophy. There you go. And by the way, speaking of ruining Breville products, if you put your control freak right next to your high output gas, you know, Burner stovetop, which I did, you will melt the side of your control right now, my control freak still works like a champ. But it looks like it looks like a Dali painting on the on the right side underneath. You know what I mean? That said, if you did that to any normal induction thing, it would be toast. The one of the complaints people have about the control freak is that it's too tall. It's too big, right? It takes up a lot more room on the counter. And that's because the failure mode of most induction units is they overheat the electronics on the inside overheat. So the control freak never overheats, it keeps going. And so this is answering kind of the second question. First, I bought a cheap induction unit on the internet recently, I forget the exact brand name, I should have put it in my head before I came. But I didn't. I specifically bought it because one thing that the control freak can't do that really pisses me off is you can't set a wattage, you can't say I want to dump 1200 Watts into this item. Right. And that's not necessarily useful for you the average consumer, but it is useful for someone trying to write a cookbook and who is trying to equate induction units and gas units based on PTU outputs and relative efficiencies and trying to calculate relative efficiencies, it's very much useful for me to know exactly how many watts we're putting in. But what I noticed was is that as soon as this cheap induction when I say cheap, like 6065 bucks, 70 bucks. As soon as it started to get warm at all, it was wasn't putting out anywhere near the wattage that it was rated to do and that it said it was putting out so it was useless for me for calculations. I bought a what's called a kilowatt meter where it's basically a plug that you plug into your plug that and then it's got like a screen on it. And then you plug whatever you want in and it registers how many watts you're using, you need to get one that's you know, that will work up to 1800 Watts, but but there you go. So that's the one thing that kind of ticks me off about the about the Bible. The other thing is, is that it has the ability to store programs, but the programs I've never used them, I think it's a real missed opportunity by Breville because they can do whatever they want, right? So you could set a particular ramp to a temperature ramp you could do all of this stuff and do really really funky stuff with it. But they don't really let you do that they basically let you just do kind of simple programs huge I think missed opportunity if you had like a desktop software and you could actually control this stuff. I think it would be amazing and they could still do that because firmware upgradeable so for me the USB key, I don't use programs. I will also tell you this this is not published anywhere. The what the way At the induction, the control freak has three settings basically of how fast it's going to heat your product. There is a slow single flame unit, a medium double flame unit and a triple heated fast, right? And what I, what people do if you I've done this, I've taken thermal imaging cameras and put a pan on a cast iron pan which heat very unevenly, despite what anyone tells you, they're the least even heating things on earth unless you're heating it in the oven, in which case they heat very evenly because it's in an oven. But when you put it on an induction burner, you get a boost, right don't have overheated. And if you if you put a cast iron pan on an Breville control freak and crank it on high fast, and you do it to a high temperature, you'll see a ring where you've left your seasoning, right where the induction thing is because that's how hard it can overheat because it's it's powerful, right? Anyway, so I recommend even if you're heating up to a high temperature putting it on medium or even low for your cast iron and then once it's at temperature, then you can move it up too fast so that it responds faster to adding foods that makes sense, John? Yep. Okay. The other thing is is that when you don't clean your sensor very well, there is a good five six degrees difference between a clean sensor and a not clean sensor in what it's reading at the bottom of a pan as as registered by How hot does it say when it's boiling water. They also know that the sensor is not going to be that accurate so 212 Really it boils at about sensor temperature to 10 on my unit anyway in Fahrenheit, so the wattage on slow is 585 average Watts as measured by me and a kilowatt in my in my plug the medium is 11 181 Watts and the high is 1735 the things that the control freak is awesome at that you can't do anything else is it's a monster at keeping your pressure cooker right at the right level without having to worry about it and then turning off when you want the pressure cooker to turn off so you just don't have to worry about it I still sometimes bring it up to temperature on my regular stove put it on the induction on the control freak I walk away from it is the world's greatest thing for sweating onions hands down because you just set the temperature you want the onions to sweat and for me that's like 230 Somewhere in there. You walk away from it stirred every once in a while freaking genius. You want to be cheater you want to do your artichokes you want to do your you want to do your lightly crispy like carciofi in a pan and you don't have to worry about it. Control Freak because you can set exactly your ramps right up to it gets it going steams it pull it off, sizzle the bottom. It's genius thing with that I do a lot of things like that. That's like or like reducing tomato sauce. Oh yeah, you never burn a tomato sauce when you're reducing it on the in the control freak. So that's the kind of stuff that I like stuff where you want to not have to worry about scorching the bottom of it or you need a fairly accurate temperature. Is that a good answer? Great answer. From positive MD favorite pizza sauce recipe I have a friend that's been making neapolitan style pizza and it's been difficult for him to get more flavor set slash sweetness in there without a lot of sugar. Well, I was this come in and time from a going in and we just missed it.

We didn't Yeah, we just had too many questions from the muglia. Nader Yeah.

So this morning I reread the modernist pizza section on it by the way, I have not yet tried the Bianco de Napoli tomatoes but I bought them Oh, and I will have to say I've been tasting you know what Wiley likes from scratch when he uses what's a moody moody? You know that brand of tomato? I think so. Yeah, he uses that. I think tomato technology has come a long way since when I did my first deciding what I liked and what I hated way back in the day. It used to be that I avoided like the plague any tomato packed in any tomato packed and puree. But I think there are good purees it depends on whose puree it is. I remember the old the old ones I used to test and stuff. You remember how crappy at the FCI the whole tomatoes and puree tasted they taste them tasted like yeah, it seems like you were sucking on. Like metal. Yeah, garbage. I know a lot of people now also hate calcium being added to their tomatoes. It doesn't bother me you guys have any good it's only a little bit I don't taste the bitterness from the calcium but a firmer tomato doesn't bother me as long as it's moderate moderate amounts. So what they say what I agree with is that nearly everybody makes their sauce with canned tomatoes. Because unless you're growing your own tomatoes and only want to make pizza for one month of the year, you're gonna use canned tomatoes. You know what I mean? And if you don't make sure you take the skins off because skins tastes like garbage. They said something that is interesting. They believe that in this kind of strange, right they believe that Neapolitan see I don't have their cooking with ovens that are hot enough and since I own a hot rod in my oven, my ovens not that hot anymore. My ovens now just like a 550 oven like Trump like jerk like weasel like nothing weakness. I mean, I might as well I might as well just like I might as well just like I don't know, put my put my head through this glass window and walk home You know what I mean? That's all I deserve. With my 550 degree oven like a chump. Anyway, so they say with a real neapolitan style that they actually prefer get this a thinner sauce. Thinner sauce, there's so for sweetness, so you care about sweetness. And the reason they say that is because I guess they're not putting very much on and that it's so hot that it flashes off a lot of sauce and are not putting that much on. Whereas things that are, if you're things that are cooking longer, they have it a little bit thicker, because otherwise, you know, it'll make that gum layer at the bottom with a lower temperature. I don't even know if I believe that in all applications at a 550 oven. I like a fairly thick sauce. Very smallish amount of a kind of a thick sauce. And I always my standard is if I have a lot of time and I feel like wasting energy. I will I will use a whole tomatoes, I will crush them up. And then I will cook them down by about half adding oregano and garlic and whatnot that ever I want. I like anchovies in my sauce. You guys enjoy as much as I do. It's good. Yeah, like, you have to judge your people. Yeah. You know, I mean, yeah, definitely, yeah. I love anchovies in a sauce, it just adds so much written richness anyway, and then you cook it down. But really, most of the time, what I do is, is you use just the whole tomatoes, you reserved the juice, and then you add paste to get the texture where you want it. Lightly marry it together with heat with the garlic and whatever, you know, herbs you're going to do. And then if you make it too thick, you don't back the juice from the can. I think that's what I do. I think that's what most people do. And if you're using paste paste is so sweet that you only have to add like a little bit of sugar, right? So I find that like I add more sugar to like check Suka and things like that, because I'm adding a lot of pepper and other stuff to it and a lot of paprika that brings kind of bitter notes, even though it's Swedish brings kind of not Swedish, Swedish brings us nose back in. I don't know, hopefully this has been moderately helpful. Okay, this also I think we didn't we talked about Matt from mystics question on proofing with McCoy. We asked him and he said just push it is not what happened.

Push it. Don't remember. I don't think it was satisfactorily answered. But if you think

if you don't think it's a if you don't think it satisfactorily answered, well, then it's not. Right. Yeah. Yeah. All right. Yeah. Let's try and do it. And we don't want to you know what to leave Matt for Mr. Kane? No, definitely not. Matt, for Missick wrote in, is there and this goes back to the McGuane, near courier. Is there a more precise slash scientific method to determine when a loaf is ready to bake? Besides the finger dent test? Sometimes I feel like single loaf responds differently from pressing it in different places? Okay, well, that's an interesting question. But any quote unquote scientific test that you would use is going to have the same problems because it's just couldn't be something, it's going to be like some sort of electronic finger going. Pushing it a very specific amount and going and pulling back. And in fact, if you look at, look, they have good tech at the monitors because new people, right, including, like full scanners. And so like I was talking with Harold McGee once, I was like going over this scan to pictures from modernist spread of like the way they're measuring low volume, and I've been measuring low volume. But the fact of the matter is, if you cut open a loaf, and you see that it's got one big giant bubble, right, that one bubble doesn't tell you much about the crumb in general, it most of the time, it means that when you were shaping and forming, right, just you captured a big air bubble where you were laminating and over that thing didn't fully seal in and expands out right. It can be due to rupture, but that's different, you know, the different you can you all can hear what I'm saying and understand the difference between one big bubble and like coalesced smaller bubbles, right. And so when you're pushing on a loaf of bread, and have just read, by the way, it's countless, exceedingly boring documents on bread, bread proofing technology, right? How its formed the moisture level, like you know, how well it was covered when it was rising is going to mean that it is going to be very different at different and how you shaped it is going to be different at different parts. So what I do is I usually push it in like two places and see what's going on. And by the way, no one will give you a really good answer on what happens when you actually overproof you want to you guys want to know it briefly stars briefly, may I? Yep. Okay. Mixing is incredibly important when you are making the dough because that's where all the bubbles are actually put into the dough in the mixing and then when you're forming and if you do any work of the dough while it's while it's in bulk right before you before you shape it. That's where actually all of the small bubbles are in there. So even though dough looks like it doesn't have bubbles in it, that's when all the kind of bubbles get put into it. Yeast does make bubbles, right? The yeast in jet like makes gas that leaks into the bubbles and inflates it. When you're baking bread, right, there is a race, what happens is, is as the bread is baking, the bubbles inside expand, and then at a certain point, they break, right, and when they break, then the bubbles can talk to each other. And that's why bread can bake so quickly. Once they break, though, there's no more expansion because the expansion right is done inside of sealed bubbles. So what you want is those bubbles to break at exactly the right time. And part of that is the flour, you use part of that as the gluten you have any amount of gluten that's been developed. Part of that is the temperature of the oven, right. But if you overproof those bubbles have started to coalesce before you bake. And if those bubbles start to coalesce, or if the gas walls in the bubbles is too thin before you bake, then you can't get any rise out of the oven, because the cells will just coalesce on the inside before they rise. So that's really what happens when you kind of overproof which is why if you knock it down and make those bubbles kind of small again, you can bring the loaf back and kind of erase proof as long as it hasn't turned to a bad flavor or gone slack because it's been fermented too long. It's all it's making any Yeah. So that's what you're trying to do a very properly oven spring load is proved such that when it expands, and this is why everyone tells you it's better to under prove than overproof because the bubbles are already there. And they will expand right. And then when they hit the right temperature, which if you get it just right. It breaks right as the gluten is getting firm, right? As the starch is getting stretchy, and it can hold its shape. They pop they puff they break. It allows the bread to cook real really quickly. And then you get great bread. That's that's the answer. All right.

Much better answer them when my boy was on. Good job.

Because I you know, yeah, that's my opinion, not my boys, if you No, no, no, that's why if he wants, he can have someone listen to this. And then he can write his response and tell me I'm wrong.

No, that's a satisfactory answer.

It's been deleted. Alex Godin has a non pizza question which must have come in during Magua times. Can you talk about residential versus kitchen of ventilation and any considerations I should make when selecting a hood? We're buying an apartment where we may be able to install a hood and I'm trying to get it right. So I don't set off the smoke detector all the time. Oh my god. I'm gonna save the majority of this for I'm gonna save the majority of this for when Hoffman comes up, because for those of you that for those Americans who aren't paying attention to the world coffee scene, he's like, coffee master guru genius from the UK. But I've been I've been doing roasting again. And so I've been testing, force cooling of my roast because when you roast coffee, it makes a lot of smoke. If you don't have like,

we were having a meeting at your apartment once and you were doing it somebody called the Super on you. And they came and checked because there was so much smoke coming out of your window if your apartment was on fire. Yeah,

nice. Yeah. Yeah. Do you like the AC DC song houses on fire I do. Even though most people hate that. That whole era of AC DC I enjoy it. So anywho I was experimenting with ways of rapidly cooling it in the roaster to not have to generate the smoke. And we've just installed new cooking detectors in my house even though we're in a fireproof building. And the cooking detector went off when I did, I was trying to do a side by side of cooled versus not cooled to taste the difference. And say so gents. Like, if you can't do it without setting off the smoke detectors, you can't do it. And then you know what? Fair they could because they love the smoke detectors. As for as much as I don't mind smoke. It really does ruin everything in the house, that layer of garbage that that settles down on top of everything. Like went like a couple of weeks ago when I used a quote unquote smokeless Korean barbecue table top grill. And my kids almost crack their heads on a table because when they got up the layer of grease on the floor next to the table was so thick that it was like it was like the goddang ice rink. Anyway, here's the issue about ventilation at home. I am very much for ventilation at home good ventilation at home. And I think that I can't wait for the day when people require it and when it's built in. The problem is in recommending to you hoods, right is that I would say the vast majority of people who listen to this show and do things based on what we say in the show are in this weird in between zone, right? So, you know you're not an occasional home cook, who you know, you know just needs a little bit of ventilation. And you're also not a restaurant with a deep fat fryer or rationale combi oven and a flat top griddle grinding all day. And the problem is there are very clear regulations for home. And the clear regulations for home are just that the duct you know needs to be a single layer ductwork so nothing can get caught, and that if you go over 400, CFM, you that you need to, you need to have make up air. Now, why do you need to have make up air, you might ask yourself, so in my apartment and I don't know Alex, maybe in your apartment, right? The closest thing to a boiler, a gas fired boiler is like a mile and a half away because we get steam pumped into our house. So a negative pressure situation in my house is a zero risk phenomenon for me zero risk if you live in a house, or if you live in a place where you have a gas water heater or an oil burner, right. And you suck in negative pressure in your, in your kitchen, you can reverse the flow of ventilation for your boiler or for your heater. And when you do that you're sucking carbon monoxide into your house, and that can kill you. Even not in the kitchen. Right? So this is why, you know, this is why the regulation now in an apartment where literally like I say there's nothing around me, I don't care, right. But that's something to think about. That's why you have to have makeup air in the kitchen, when or in something directly connected to the kitchen when you're running higher than 400 cfm. Because there's a risk and if in, you know the newer smoke detectors have carbon monoxide detectors as well, but carbon monoxide will kill you dead without you knowing for sure. Now, the other thing is, is that in in a commercial kitchen where they're doing a lot of frying, right, they have Ansel systems, and there's lots of regulations, right? Because what you're doing is you're putting grease into a duct, and the grease can drip out of the duct at poorly sealed seams. It drips out of the fan. If you've ever gone on top of an incorrectly clean roof, like where the where the exhaust fans are, you can see the black grease dripping out of the cage on the sides if they haven't cleaned their ductwork properly. And a real commercial hood has grease like filters, right to stop the grease. But no matter how good those grease filters are, your duct is going to fill with grease. Over time, it just it happens it needs to be clean. And in home. You don't do that, right? So if you're going to be at home, and you put a real hood in, like you know, like I like I have done right. You need to keep it clean. Because what happens is is you're sitting there, you either make a mistake or you do your little Flom Bay McGillicuddy right, and you don't have an Ansel system at home. So what happens is, is the, the flame goes up and if you should, by chance, ignite the grease on the inside of your ductwork it is game over because what you have is a very highly oxygenated system. So what happens in a commercial kitchen is they actually leave the exhaust on the Ansel system leaves the exhaust on, but they turn off the makeup air to try to choke out the fire and they leave the exhaust on to get the smoke out. But in your situation, if you just have the thing going and you keep getting fresh air into it, you're stoking a fire inside of a tube, it's burning on grease, and they can get well over 1000 degrees Celsius and melt, ductwork and light crap on fire. So like, you know, you got to make sure that you can a that your ductwork is adequately sealed, that it's adequately clean and that nothing touching it can catch on fire. And that when you imagine of a fire breathing, Dragon shooting, shooting fire out of the side of your building where your ducting to, and if that's going to catch anything on fire, let's think about it. Here's one more thing I'll say about this. If you do something that is not legal now I looked it up there is no maximum CFM on a home unit if you have but if you do something that is untoward. And you burn the place down your insurance may not pay. So what I think is there needs to be new kind of guidance and regulation for you know, greater than, you know, normal home hoods, because the average home hood is without worth. Right? I've been I'm being told by Joe hazing that we're gonna go to a commercial break. This episode of Cooking issues brought to you buy ora king salmon, our favorite fish. Today we have Michael Fabbro, from ORA King to tell us more about it. You know, we

raised what we think is the best salmon in the world down in New Zealand.

I would agree I believe that this order king salmon is delicious. And I'm not just saying that because you're a sponsor, you're a sponsor, because we love the product, or a king is grown even though it's a very high fat content. It's grown without adding too much stuffed food to the water. So you're not getting big algae blooms and stuff, right? I mean, this is stuff that you've verified.

Yeah, so king salmon will eat until they're satiated. And we actually have underwater cameras to watch the salmon eat. So as soon as they stop taking the feed will shut it off and that prevents any excess feed from getting in the water or sinking to the bottom. And also our farm density is really critical. We operate at a density of 2% Salmon denying Eat percent water that allows us to maintain an equilibrium state. So any fish waste that will go to the seabed will naturally compost with the organisms down there. So we're able to operate in the steady state where you don't have an accumulation of waste on the bottom

or a King Salman follow them on Instagram at aura King Salman. Everybody's favorite fish. And we're back. Hey says so what do you think? Should you know? Instead of the cookbook? Should the memoir be fish waste? Or should the memoir be stopped taking the feed for you? Yeah. fish waste fish waste. What would your memoir be? Oh, I don't know. No, no, no, no. Come on. You must have given us some thought. No.

Huh? So you don't I don't know. I used to be a PhD

I used to be a professor.

Hold the quick question just came in on the discord based off the ad. Josh says So thinking of pulling the trigger on some working salmon and having a salmon party How should I cook that bad boy and with what?

First of all, salmon party so when? My cousin rich not my sister in law, my cousin rich he he's a he's a gym head. He's like, he's like a strong he's a personal trainer. But not like the jerky kind. Like he's cool. You know, I mean, attractive dude. A way so like when he used to go to the gym, there was a guy that used to just go to him all the time to say Friday party Friday party. So anytime someone says something party in my head, all I hear is Friday party. Got it Friday party. He never party with that guy because he thought it was the weirdest do it on her. So you never actually party with it. But my whole family. You say block party. They're like Friday party, whole family. Friday party. So what was question?

How would you cook salmon for a single party?

Okay, first of all, there are infinity ways to answer this question that it will. What are you doing cold prep? Listen at a party. I think cold people like cold prep. What do you think, John? Yeah. Yeah. Right. Yeah. So for a cold prep, I don't have the numbers offhand. I tested. I tested for the book, every number between 47 Celsius and 60 Celsius on cold prep. Okay, the trick for cooking it. The trick for cooking salmon, is I think you should stay somewhere in the 5052 range, anything higher than that. And even with salting it, which you need to, I put salt and sugar on it. Or you can soak it in salt and sugar for a little while. Reason being that it helps maintain the white goop on the inside of the salmon. Right. You know what I don't I actually did. It was fun. Here's the other. Here's the other thing. Can I can I say? Here's the other thing. The problem with the cold prep is, is that you really don't cook it to pasteurize it, you really don't. Right? So like, what if you're going to like cook it and then chill it you just have to be aware that you're not killing all the bacteria in it, you just have to be cool. You have to be cool with that, you know what I mean? You know what a fun cold prep is is to cut the cut it cut it down like into two like like tall I saw sleeves, triangles, meat glue, roll it right. And then I did a thing the nori gets soft, right? That's fine. Then I rolled it in nori, and then in, in like cucumber fish scales, and then rolled it and cooked it right in a tube. So and then you slice it. And then you take the slices off. And it's like, you know, it's pretty nice. And you serve it with like, with like consistency key kind of a situation. And it was really good. Or, like I say just do a cold prep, or, I mean it's fatty enough that sucker that you could just kind of grill it up but you're going to notice that the aura king doesn't have a lot of like, gaping in it. That's why it could it's firm. So it'll hold up on like some lower quality salmons. I also think it's really fun to cure it yourself. And I think we've given it on the air before if not ask for it again, we'll give you the you know, I use a standard to one salt, sugar, handled smoke powder to it this way you don't have to smoke and I can give you that recipe if you want. That's a three day situation. But then you're like accurate mound, salmon, Sukkot and then you have the part if you if you carry your own salmon and then you bust out your own bagels. And then you know they're not even going to be there. I'm going to ask you about the provenance of your cream cheese clearly Russ and daughters cream cheese is the best and this is why I've never even tried to make my own because they wouldn't tell me how they made it. And I just haven't really entered into the cream cheese thing ever made cream cheese any of you guys do Who here has had Russ and daughters cream cheese? Yeah. Best. Yeah, yeah, bread course go resonators cream cheese. It doesn't keep don't buy it to keep it doesn't keep Yeah, but today the best so anyway, Oh one more thing if you're going to cure the if you're going to cure the the Oregon I recommend not trying to slice it hole I recommend skinning it, salt sugaring and then putting in a 375 flat convection oven on a on a parchment, the skin, crisping the skin up serving it separately and then busting the fillet into the top belly cure them separately. It's gonna be very hard for you to slice it at home the way they slice it if you're not if you're not trained, so I carry my stuff in pieces and slice them separately. How's that was