Hello, everybody, and welcome to a brand new series on heritage radio network called the culinary call sheet where we give a peek into the back kitchen of culinary media. I'm your host, April Jones,

and I'm your co host, Darren bresnitz. Part of why we started the show was to offer an unofficial mentorship for anyone who's interested in learning about all aspects of food and video, whether that's TV, social media online, or just something you want to do for fun.

Absolutely what was once niche or a little silly, as I'm sure you remember, Darren, when we started out, this man has now become such a massive playing field for so many creatives using food as the medium.

It's something that has driven us professionally and personally, for so many years. What excites me the most about this show is that we're going to sit down with some of the industry leaders to hear how they made it and what drew them into this industry.

With 20 years in the culinary production game ourselves. We're hoping we can give through these conversations an insider's view into personal stories from the field, as well as an in depth behind the scenes look into some of the most popular food programming. In today's evolving culinary media landscape.

We'll be covering everything from how to style your food, to how to license IP, to developing your own ideas, and some tips from the masters of how to host your own show.

Yeah, it's a little bit of conversation, how to and how do you do the things that you do in color media, which I'm so excited about? I love so many of the guests that are coming on this season. We have talent from Food Network from Vice media eater refinery 29,

we've met some of the best people in the world both in front of and behind the camera. And we're bringing them all together to share their stories, their delicious adventure and their unique journey into this crazy world.

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Welcome to Cooking issues on the heritage Radio Network. I'm Dave Arnold, the host of cooking issues here with Miss Stasha. The Hammer Lopes, the person who keeps the wheels on the truck calling all of your questions cooking related or not both preferably cooking related technology related or not. Although we will take all questions. Yeah, it doesn't. Yeah, right. Today's today's show isn't just cooking issues, it's issues in general. You know, especially coming off the holiday weekend, calling all your questions to 718-497-2128 That's 718-497-2128 we're gonna be here live for another 45 minutes or so. Today's show is brought to you by 360 cookware. 360 cookware is top of the line stainless steel cookware that is made in America and the greenest cookware manufacturing facility in the country. It can be used to make all of your favorite recipes, but it also gives the option to cook using vapor technology which creates a seal that surrounds food with intense heat, blocking and vitamins, moisture and flavor without added oil fat or excess water. Visit our website at 360 cookware.com for more information that's 360 cookware.com Okay, now All right, so while we're waiting for that phone call, let's start on the Thanksgiving and the heritage Turkey the Narragansett if you listened last week, we received a heritage breed Narragansett Turkey from Heritage heritage foods and I cooked it using a technique we have a color so I'll go back into it in a minute, but just suffice it to say best damn Turkey I've ever made in my whole life. So good. In fact, so good that no one was able to take a picture of it before it was completely gone. I swear to God, like I've never not had Turkey leftovers the next day. We didn't even have that many people Turkey was obliterated, obliterated, gone anyway. Okay, so we have a caller. Caller you were on the air. Hello. Oh, we lost our caller Hello, hello. Hey, how you doing?

I'm doing fine. I'm calling from California. And I actually have a question about your hydrocolloid course, coming up in January. All right. I'm trying to decide whether it's worth $1,500 for the course plus the flight across country and three nights and hotel room.

Well, hopefully we'll also eat some good restaurants while you're here. One of the benefits of being in New York. Just do that every year. Yeah. Okay. So you're asking me to sell the class. Okay. Exactly. All right. Well, here's what here's what I hydrocolloid. First of all, I'm a little bit biased because I teach the class you know, along with nails, nor in the VP of culinary culinary arts, I guess, is this title over there? It's, you know, I realized that the classes can be somewhat pricey, and but there's a whole lot of work Because into it and whether or not it's worthwhile for you depends a lot on you hydrocolloids is a, it's a difficult subject to teach because invariably in the class, we get people with a wide range of previous previous knowledge, previous experience, and also goals, right. So when you're teaching something like low temperature Suvi, cooking, you know, pretty much everyone's goals are fairly similar. And it's a matter of just showing people what's possible within the realm within the context of cooking low temperature. You know, this is what we can do with different kinds of proteins at different times with different treatments. This is what we can do with, you know, vegetables in various technologies, ways to do things. And so like, it's very focused, and everyone is there pretty much with the same goal in mind. hydrocolloid is such a wide open field that we basically we have to hit, there's certain things we have to hit, right, because some people in the class may have never used hydrocolloid at all, and some people might be very, very experienced, so that the class has to be a balance between things that, you know, maybe you might already know how to do, like scarification, we tend to deal with it with a more in a more kind of rigorous way than you would get anywhere else. I think that's the that's what we try to do in general at the FCI. And the tech department and cooking issues. In particular, we try to do things in a very rigorous way whenever possible. And I think that's a standpoint you can, you know, you always get, but aside from those kinds of basic techniques, we also try to teach some techniques, there's always something that no one's seen before, because we always try to develop at least one or two new things for each class. I mean, when I say new, I mean, like brand new. And then that the the, you know, the other thing, besides the specific applications, we tried to teach a particular way of thinking about using these ingredients. So you know, how to develop a recipe properly. So I mean, I think that I've had people take the class and come back to me and said that, you know, they were able to apply their stuff right away in their menus, you know, and I mean, I've never had anyone come back and say, you know, it was useless, you know, what I mean? Or like, what wasn't necessarily worth it? But you know, I think it all depends on what you want to get out of it, and kind of how you want to apply it. I mean, a lot of the people that we deal with are chefs. And so for them, it's it's straight up, man, I don't know whether you're a chef or not, but a lot of them straight up, well, am I going to get enough new menu items out of it? And usually the answer is yes. You know, also, I'm terrible at selling myself, am I right, mustaches. I'm like the worst person is selling myself because, you know, I hate to sell someone on something and then have them not get what they want. Is this helpful at all? Or no,

it's a little bit helpful. Let me tell you where I'm at. You know, I've read things like, you know, the hydrocolloid recipe collection from Martin Laroche, and I've read your primer and stuff and done some of the recipes. I'm not as interested actually, in recipes, as I am in understanding if I'm going to be using, you know, sodium alginate, and calcium carbonate that what are the, you know, how does acidity affected how does, you know, temperature effects, things like that, so that I can then use those chemicals on my own without a recipe to develop new things.

I mean, that's our, that's our goal, or my goal in general. And if you talk to, you know, like my brother in law, while they do Fran at WD 50, he hates give me and hate, but he prefers not to just give out straight recipes, because he wants to foster understanding of how to use these ingredients, right? I mean, with I mean, the one problem is, is that it's over the course of two days, we're going to be dealing with a wide range of products. So I mean, like, for instance, with alginate, one of the things we deal with in general alginate you know, as you've you know, alluded to out for those of you that don't know what the heck we're talking about sodium alginate is a seaweed derived. hydrocolloid, like like a gelling agent that stays liquid until it hits calcium free calcium, at which point it forms a gel that, you know, that is not broken, neither by heat, nor by anything else, basically. I mean, it's just the gel is there forever. The unfortunate part about sodium alginate is it tends to suck up flavor have very kind of poor flavor, the gel itself, you'd never eat a block of alginate because they just taste wretched anyway. But so, as you know, it's affected by acid. So yes, we get into that, right. But, you know, like, you know, it's more saying the level, we're going to take it to his look, if you know, you can't have acid, too much acid because it's not good, it's gonna cause the alginate not to set. And then, you know, furthermore, you need to use something called a questran to sequester the calcium, it's freed up in the water as the acidity increases, or use a buffering agents such as sodium citrate, we will get into that kind of stuff and like sodium hexametaphosphate, but it's, you know, it's not, it means there's only a certain level of actual technical information we can get into in the class because, like I say, we're dealing with people with a wide range of backgrounds and goals. You know what I mean? So we're going to deal with it, but you know, I'm not going to say that it's the same as reading scientific literature on the subject, you know, which, which we can point you to, you know, you know what I mean? This is

what the scientific literature doesn't necessarily apply. I find a lot of it is just to get to where I can use it in my cooking is a bit obtuse. Yeah, just for I'm a culinary instructor and and I really don't like giving out recipes I'm in that frame of mind. I'm, I want to teach people principles, I'm going to teach them how to think about the food and then go ahead and do it without having to follow a recipe, line by line, some sort of prescription. So that's the sort of sounds like you're doing that in the class that you're not doing recipes that you are going more into the principles,

right. And we've had really good luck with culinary instructors, by the way, taking a class so to get to school to pay for it.

To nonprofits, all right, yeah. All right.

Anyway, I hope to see you in January, and thanks for calling. Okay. All right. Okay, so now, back to our Thanksgiving real quick. Wait, are we another caller? Caller you are on the air.

Hi, there. It's Colin Gorgon from down here in DC. Howdy. I have two things I want to ask. I know there's probably a break coming up. So maybe pick whichever is easier. But we'll power through it. Let's

do it. Okay, so

first thing I want to do. I'm making oyster mushroom soup, oysters right out of kind of dropping in an alginate bath and making these kind of like, snotty little oyster looking things that are full of delicious, briny oyster soup. And I want to make the kind of that alginate skin on them a little more. pearlescent a little more like, you know, oyster II not like, thin, translucent, kind of snotty thing you get from the alginate.

Right. Okay, so but like hearts not not like it's not like a sand sand. It's not you're not getting a lot of Xanthine?

No, no, they like they come out great. It's just the queer. Right? Right. I want this. I want that very surface kind of skin to have a little bit of Trent, like, be more translucent and transparent. Okay, give it some. Here's, here's the kind of code.

Okay, here's, here's a couple of ways we can go. First of all, are you doing a forward alginate? or reverse? alginate? Reverse? Okay, you're doing so you're doing and they're frozen beforehand, or not frozen? not frozen. Just out of curiosity, I do a lot of mine. I'll freeze just because it makes it easier. Like you freeze the mixture, and then you drop it in, you don't have to worry about Yeah, so I'm,

like, you know, forming them. And hit or

miss. Yeah, basically 90% of the time, I'll pre freeze them, because it's not that long of an extra step. And it just makes it processing much easier. Okay, now to your pearlescent problem, there are a couple of solutions. So you're looking to add something to the alginate bath, both to modify the texture and the look. Okay? Now, if you want to just modify the look, I don't recommend this, by the way. But what I'm saying to you I don't recommend but you can go the Kiki to custom method Kiki, because as you might know, famous Spanish chef adds a lot of metal dust to a lot of his stuff, right? So you can get food grade, basically pearlescent powder, that's relatively flavor. I'm not recommending this, but I'm saying like as the fastest way. So he did a famous dish where he did an oyster that he literally put silver dust on, like an oyster oyster, not like what you're saying, I believe it's been a long time, but many years. But that look, you know, that was some shiny stuff, you know what I mean? And it gave her an interesting look, I'm not so much about adding stuff that doesn't have a sort of a flavor impact. Now, if you want to go flavor impact, you can do that it's gonna look good, not gonna affect the taste. So you can get food grade silver, either from like, well usually leave if you get it from an Indian source like near Vedic source, or you can get food grade powders, I don't know what to Kiki got them, probably someone's been. Now, if you want to add more of a shimmer to it. And you want to modify the texture of the alginate. Right, so that it doesn't taste like solidify, it's not right technical term, right, and start should solidify, it's not anywhere. So what I would do is emulsify some oil into the alginate base before you drop. So what you're doing is, yeah, so that's gonna this is an old, semi established technique, but one it's not really talked about a lot, because everyone knows that the texture of an alginate gel is not so great. If you add a little oil, modify a little oil in to it right, all of a sudden, now your teeth are going to break it better, it's going to look better, it's going to feel softer, and as long as you're careful with it, you're not going to destroy the integrity of it too much. Right. And so that would mean to me much more than then adding metal dust to it like that because you're improving the actual product. Other than just the visuals. It will also you know because you're emulsifying stuff in it'll get a shimmery you know more of a salad dressing a shimmery look to it but you're actually also going to be a better product just make sure that you're multiplying oil into the alginate and not the other way around because the outfit needs to be the continuous face okay, it was the other one can tackle the other one real quick for you to break off on the stash and

ask if you ever so your juices that you clarified with the pack next got you know nice clear juices have you ever tried reducing them or making a glaze or even like a caramel out of that reduced? Juice? Oh yeah, you know the technique. The techniques hasn't They get a second though.

No, we do that all the time. I mean, I've never done it overheat, because like, you know, we're all about trying to preserve the original flavor of it. So I typically will reduce in my rotary evaporator. But I've made some of the most ridiculous reductions. So like typical applications we've done, like fresh apple reduction that we've clarified and taken it down to a syrup, we've done fresh strawberry. In fact, I don't know whether I talked about it on air, but it was the result of a question someone asked on Erawan we made a candy where we did, I reduced the fresh clarified strawberry juice down, you know, without heat down to about 33 bricks. And then you stirred that into a candy bass that I had made that let cool, you know some what's a strawberry wasn't flavored crazy, crazy, good, crazy good. And we've done blood orange you like to put on and retinas. dosha, where we reduce it to a syrup post clarification. So it's an excellent application. I don't know what the results with heat are, because it's going to taste a little bit cooked. But you know, so there's certain clarification steps that if you can cook it, you might as well cook it. But on the other hand, pectin X is very good, especially on things like Apple and whatnot. So yes, the quick answer is yes.

So Well, yeah. It's just curious, then, what if, if I wanted to kind of take the remaining starchy bits and the solid bits out of like, a sweet potato slurry and try to carmelize, the remaining sugars leftover. I know, he even talked last week about, like, There's something I've been thinking about for a while. Because you know how, like, when you make a sweet potato, you get this delicious, sometimes, sometimes you get this delicious, like commonly stuff that oozes out, and like drips on the pan. And I want to, I want to make that. But like in large amounts. So I figured, especially when I had thought paper a couple of months ago about, you know, there being a lot of amylase is in soup, potatoes, they could maximize you know how much sugar is in or maybe back down some extra starches. And then I got to figure out a way to kind of turn that into, like, you know, remove enough of the kind of solid matter to get like a sugary liquid, I can simmer down and turn it into a coma,

there's no question in my mind, there is no question in my mind at all that you can juice a sweet potato and then clarify it. There's no question. And then though the sugars are in there, now, if you wanted to get sweeter, you could add some some brewers and some amylase to it. You know what I mean? So some alpha beta amylase, you get a brewer supply shop added to that and just basically mash it out, like you would work for a beer. You know what I mean? And the question is getting the right balance, then clarifying and cooking out the mash before you set the start. So the key is, is that to spin out or to get to clarify out the extra starch before you gelatinous it, you know what I mean? Because then after everything's in the yes,

what do you reckon? You know, we're, I mean, I could actually be a good rep for that. Or they're,

you know, we could try it because separation. I mean, physical separation is what I would try first but I mean it because I don't know how much of its soluble I don't know how much of it is stabilized by by by the pectin but it's something we could try to stiffness Astra members and write it down. We'll give it we'll give it a whirl. But yeah, it definitely doable. Definitely doable, but not now. Yeah.

I mean, you think I mean, just throwing, like if I tried to join it to a juicer for instance, afterwards would that be possible because I was like,

I would just use it right away, juice it right away and then do any procedure you're going to have to the juice because it's just going to free up more of the enzymes. So do all you

ever tried using a sweet potato before I didn't really know if I could expect it to squeeze a lot

out I don't know what your yield is going to be that I don't know. But you know, you could also juice it treat the pulp treat the pulp with with pectin X and reduce. Anyway, but yeah,

either way yield is gonna be better than what you get chicken on a soup day as you probably know. And can't

be worse. Give us give us a holler tell us out word yeah all right. Thanks for calling. So do we are we going to go to a break okay we're going to break we'll be right back with cooking issues 718-497-2128 That's 718-497-2128 So much bone getting down gonna have we're gonna have we're gonna have we're gonna have God God I want everybody to be All right we'll get back into debt Welcome back to Cooking issues on the heritage Radio Network show where we answer all of your cooking issues or as instance you say today just your issues, calling all your questions to 71849721287184972128 here live in Brooklyn. Okay, so back to Thanksgiving for a minute. Because I didn't get to finish what I was saying. So we got this. You know, Patrick gave us this. Give me I should say this now, she didn't get to eat me. But I got my own. Or you did Harry's read. Yeah, but how was it? Did you overcook it a little bit? A little bit? A little bit or a lot bit a little bit? Was there any moisture in it at all? There was Was there a similarity with with like a hammer was it was it like it? Was it like a solid block? No, there was some juice left? Yes, you can eat it without gravy. Yeah. Yeah. Anyway, so as as I said last week, the one that we got, when I got was Narragansett Byrd clocked in around 15 pounds, I think 15 pounds or so. So smaller than my normal, you know, gigantic bird, but you know, heritage breed. So I did the bionic Turkey boned it in you know, bone it inside out without cutting the skin, made an aluminum skeleton for it made, you know aluminum leg bones that we cut holes into. So they're like a sprinkler system, hooked it up to a circulator pipe hot oil through the through the ersatz leg bones to cook the legs from the inside out at the correct temperature, I set my circulator at 67 Five for a final temperature in the leg after was pumped through all the aluminum about 66 which is where I wanted it. Then after about an hour and 20 minutes of that drop the whole bird still with the leg pumping through to get it inside a lot threw it into a big thing of duck fat. And when I say oil, I meant duck fed in duck fat, cooked it all to about six started at a little higher at like 66 and dropped it to 65 and then finally a 64 for the finish off of the cook. So 64 and a half, cooled it down in the fat like it was in the vat like it was a coffee ripped it out and because my parents well my stepfather actually is petrified of any sort of cooking operation and doesn't understand it. I decided I was going to finish the burn in the oven rather than my preferred technique which is first deep fat frying and then failing that ladling hot fat over to crisp up the skin. So anyway, so I'm like, Alright, listen, my stepfather's name was derived. So I'm just gonna call them Gerard for me right he's one time I fried a turkey you know on the on the you know, out on the lawn right? And a little bit spilled over and hit a little bit of the grass. And he now claims that I started a major forest fire that day in Riyadh and he says the grass is still dead there. Which first of all, let's say it was who who cares? I mean, they got an acre of land like a little patch of dead grass make it to Turkey, you know, cooking spot, right anyway. Not a big problem. But this is the kind of thing that totally flips him out because he doesn't like I say, even though he's got one of the best pallets for wine that I've ever met of anyone I've ever met and like loves food, petrified and doesn't understand anything about cooking at all, like doesn't know the sharp end of a knife. You know what I'm saying? Anyway, so this year Oh, and then a year after that, I was like, well, I won't care glass so kill your grass. So I fried it. Basically against my wishes. My mom said fry the turkey again is years ago, and I fried it on the patio on the flagstone and some oil hit the flagstone and this was one of those sub freezing Thanksgivings up in New York and and he was out there. I don't know what the hell he thought he was doing hosing down flagstone and below freezing weather because the water was just freezing up as he was trying to get the oil off. Anyway, he ended up it ruined thanksgiving for the second time for Turkey related reasons. I mean, I've ruined Thanksgiving many times for other things, arguments and whatnot. But anyway, so this year, I was like it's going to be somewhat normal. I'm going to throw the bird in the oven, everything's going to be fine. I decided my mom has this this clay this clay you know like a bake baking sheet almost like a rubber Tov but it's made by its clay baking sheet. And like I'm gonna throw this in like a pizza stone. I'm gonna throw this thing in the kid's got sides, right? So it'll catch the drippings. I'm gonna throw it in the oven. I'm gonna crank the oven to 500 degrees. And then I'm going to put the turkey in and the bottom is going to get brown just like the top because that's what you know, the bottom never gets brown properly when you're doing this kind of thing. And my mom's like, No, you're gonna sit off the smoke detector my mom just got to do and put in I'm like, first of all, here's a note to everyone out there. Like I know safe smoke detectors safety, all that crap, like put a dang some sort of sweetbay are cooking detectors. These things are cooking detectors. And my mom's cooking detector is hooked directly to the fire department. So as soon as you start cooking like the engines come and then in Westchester where my parents live, they charge you the city gives you a big fat bill if they show up at your house and there's no fire Yeah, so almost makes you want to light a fire like whenever they come you know, and I mean, I didn't say that. I didn't recommend that anywho so like you know I'm running around has like It's like sticking these like plastic covers these defeaters over the over the cooking detectors and here's the demented, right they don't want to put a switch on it in case you should turn it off and then go to bed but instead to give you a plastic thing to defeat it you have to remember to get on a chair and remove the plastic thing. Does this make any damn sense? It should be like your virus protection when you when you get on the computer where you say okay, I will turn it off for the next 20 minutes. You're gonna mean something like that anyway, I hate those damn things my wife installed once in my apartment in New York even though we're in a fireproof building and my only memory of it is it going off and you're getting so angry that I literally jumped up and one hand punch fist at it like you know yeah like streetfighter move like punch the end like rained down on the floor and like little pieces. And I was like I'm sorry, I had to apologize everyone was like sorry for the outbursts but I have this like visceral reaction against cooking detectors anyway you know, anyway, whatever. Here's the thing also when you're cooking in the kitchen, right you know if there's a fire it's not like in your bedroom or in a hallway at night you know when you catch something on fire in the kitchen. Right anyway and plus everyone's house is under ventilated so there's always smoke whenever you're doing any sort of good cooking operation so either everyone in the world is setting apartments in New York and houses those crappy little like Home Depot brown nothing against the brown corporation like like Vance and the fire them up and they never can get all of the all of the smoke out. So either everyone is cooking poorly. Maybe true. Or everyone is enduring smoke more probably true. And then a good portion of those people like someone in the house is freaking out about the smoke, right it's irritating hoping is irritating anyway whatever. So I'm like it's gonna be fine. We put the little defeaters over the cooking detectors fired up the oven to 500 which is the highest thing would go convection through in the baking sheet got it all nice and hot. Throw the turkey on and for once a turkey actually fit in the oven because I didn't bring a 30 pound turkey with me or you know brought like a 15 pound turkey. Put it on all of a sudden smoke all through the freaking house is smoke everywhere smoke smoke on top of smoke on top of smoke and I'm like you know whatever it's smoke I don't care everyone's flipping out. Open it up. The dang baking sheet to clay baking sheet had shattered into and all of the drippings and fat and everything from the turkey that was crisping up in the thing. We're on the bottom of the oven. Basically smoking like smoking like the devil. And so I didn't get to fully brown that Turkey and yet still the most delicious bird I've ever made in my life once we got through the whole, you know ruining Thanksgiving aspect of it. So to report back on the Narragansett Turkey do not overcook the turkey, but the bird definitely had like it was like turkey squared, it tasted like turkey with Turkey flavor in it. Even though I hadn't reinforced it with anything. It didn't put gravy on it. I brined it lightly before we cooked it but no big deal, but it had a very meaty flavor. enjoyed by all including my stepfather's 90 or 91 year old ex butcher father who spent his years you know, butchering animals back in the old days back when meat had had real flavor. So that's my report back on the Narragansett Turkey. And don't try to crisp that thing on top of a on top of a clay baking sheet because bad things will happen.

Anyway, do you want to catch back up on time and take our second break now? Sure. Alright, let's talk about the class. Oh, yeah. Okay, before we go to break, let's I have a class coming up. And again, you know, apparently, if you listen to the first segment, not so good at the self promotion, but this is actually a very inexpensive class if you happen to be in New York City tomorrow. And you want to learn how to make some holiday cocktails that you can make at home and some that require liquid nitrogen and rotary evaporation. Then for the meager price of $125 and you'll get how many drinks we're making some preposterous number of drinks for that was cheaper than a bar almost because we're gonna give you snacks and everything to me think about it's two hours 6:30pm to 8:30pm I'll be there Neil's normal, be there and we're going to you know, make some drinks and go on fire. We're going to make some drinks that are cold. We're going to let you know. Anyway, it's tomorrow. And you can sign up by going to www dot what? French culinary.com I don't really know. I should know this kind of stuff. No, you have to go to the International Culinary Center from the French call. Oh, I don't know. Google David Mills. Yeah, holiday holiday cocktail. Anyway, it should be fun. And if nothing else, you will have a lot to drink. So check that out. Call in your questions we're coming back for another segment 71849721287184972128 cooking issues so much if you're getting down we're gonna have we're gonna have don't have to have All right I want everybody read Now all right Welcome back to Cooking issues Dave Arland. Sasha Lopez here in the studio waiting for your call at 718-497-2128. That's 718-497-2128 coming to you from Bushwick, Brooklyn. All right. I have some questions from the from the email. We haven't answered any email questions today. However, you know, all right, I have a couple of questions. Chris S says, I really want an ISI or EC because they're switching they're switching to two, they're switching to EC here in the US are switching to isa EC. Yeah, they're both like in Europe, they're ISI and here, they're EC or vice versa, or something like that. So they're both true. We're just gonna say easy from now on, you'll know what I'm talking about the whipped cream makers that we use for like a whipped cream or rapid infusion technique, you know, developed a couple of months ago. So the question Chris has is, which is the best one of these easy things to buy? Easy weapon. First of all, don't don't buy the mean nothing against but don't buy the seltzer one, it's the most limited, make sure you get a cream one. And there's there's all different kinds, there's prophy whip, there's the gourmet whip, like 9 million, they'll have crazy names. But in general, the big deal, the newer ones have silicone grip rings on them so that you can grip them when you're wet as opposed to the older ones. So I'd look for the ones that have the silicone grip ring, I should know like exactly what all the line models are. But I don't, the only big difference really is a thermal whip the thermal whip is looks like it's like a three quarter of a leader or something. But it's actually smaller. It's a half liter and it's insulated. And what the thermal with the thermal which is very useful for people who are working on a line or in an area where they need to keep something hot or cold. And they don't have access to either keeping it in the fridge or in a bain marie of hot water for service, right. So if you need to keep something hot or cold for a long time, then get a thermal whip, but there are a lot more money and their capacity is lower. Now, I would definitely mean you're more limited if you get a smaller size. But it's also going to cost you less to do a recipe in a smaller size and a bigger size. Because you can't just when you're doing an infusion in an EC bottle, you know that the amount of product in it, and how many charges you put in it are variables. And so you want to keep your recipes the same all the time. Most of my recipes are written for half liter, half liter containers, you know, but you can scale them up to liter containers if you can only buy one and you know, you're going to need to make a lot of product at one point. Maybe you have to get the leader size. But it's an interesting question. To answer I use mainly half leaders, by the way for me, like we're like literally in a construction zone here. So if you hear any like hammering, like don't say that it's not Jack's fault, our engineer. He's not like doing construction this but there's only so much sound installation that we can do. And so there's like, you know, because they're making Roberta's pizzeria here even better than it was before. That's why and so it's worth it. Second question Chris says is if you put pineapple in an EC with alcohol and charged it, would you get both flavored alcohol and alcohol infused fruit similar to using a vacuum machine? I have tried it, we've done it. And yes, you do get some infusion into the pineapple itself. I don't know that it's, I have to redo it. Again, it works. I don't think it's maybe as effective at getting the stuff into the pineapple as the vacuum machine, but it's pretty close. Like it does actually work. And in fact, I'll probably be demoing that tomorrow. The caveat is you want to make sure that you use nitrous or to pineapple doesn't taste carbonated. And I think you're going to boil more of the liquor out when it bubbles out than you would using a vacuum. So I think the vacuum gets a stronger infusion into the Pineapple. Pineapple is also interesting because a lot of its aroma once it's extracted is very fleeting, especially in distillation systems like that. So you're going to want to probably you know, balance like I wouldn't keep pineapple for a long, long time even though people do I think like loses some of its good aroma. I hope this hope that helps. Okay. Teddy DeVito. Call wrote and he said What are your thoughts on getting the cvwd Supreme? Is it as accurate as an immersion circulator? Thanks. No, no, it is not the cvwd Supreme. Another little gripe you've heard me say before. Su VT is cooking it in in a vacuum environment in a vacuum bag and sealed Using a vacuum machine suevey Supreme has nothing to do with cvwd Sudeep. Supreme is a low temperature cooker that's basically a non stirred water bath. Non stirred water baths have limits of accuracy because they're not stirred. Right? I'm not saying it's a bad piece of equipment, but I'm saying that there are limits to its fundamental accuracy and and over very long periods of time, it probably gets a fairly accurate result, if you don't sturdy leave it, if you just leave it sit, it'll probably equalize over a long period of time. But in general cooking, I would say there's not going to be nearly as even or accurate as an immersion circulator, which is typically good to a couple tenths of a degree across the entire bath. So also, immersion circulators are a lot they can, they can do various different sizes, and they take up less space in the kitchen, the soup supreme, I realize is a couple $100 Less than a circulator. But if I was going to get one, I would save up to a couple of 100 extra dollars and get an immersion circulator. I would personally and I shouldn't ever say this, I would rather have like my own, like DIY like you know, home ghetto circulator then distributes Supreme, but that's me. That's me. Don't take this. I'm sorry, I apologize. It's not a bad product. I'm just saying that I'm very pro circulation. Another thing you might want to do is put an aquarium pump into a stupid supreme and have it circulate. And then I think you get rid of all of its shortcomings. That's another solution. That's like a, like a $25 solution from Duck. We have a caller. Caller you're on the air.

Hey, Dave, it's Rusty. Shackleford. How

are you? Hey, doing all right.

I'm glad to hear that. I got a question for you. I'm illegally distilling alcohol. Good. Yeah. You know what I saw when I originally was directed to cooking juice.com I found a kindred spirit in you. So what I want to know is I want to do a Dr. Pepper infusion. Because as we all know, Dr. Pepper is the champagne beverages.

Yeah, that's right. Yeah, champagne. We got to think about how champagne for my favorite beers. They got to come. We need like some sort of Sham soda term. Yeah. Dr. Pepper, good product. Okay. Dr. Pepper is the preferred drink of the booth at Heritage radio network as well. Wow. Yeah. So okay, so what do you want to infuse with Dr. Pepper.

I just make a basically a neutral grain spirit. That's all I distilled right now. Right? And it comes in and around like 45 50%. And I wanted to just, I want an ISI, and I want to infuse Dr. Pepper flavors into booze.

Okay, well, I mean, the problem is like a liquid liquid. Like, you know, what you should do is just buy Dr. Pepper syrup. Yeah, like, like, you should just like I don't know, whether you can like Dr. Pepper, I feel like Coke or Pepsi.

I think it's actually like a It's not owned by either of them. It's like Nestle or something. Right. But

they locally, they always go through a you know, in other words, like, even if you're an independent locally, you either go through a coke distributor or a Pepsi distributor for your bottling. So like, like you anyway, my point is, if it's ever on tap anywhere, which it is, right? Yeah, it means you can buy the syrup in a bag and box situation. And so those syrups are typically very high bricks, because they're mixing low quantity so that you can get many, many, many gallons out of it. And then you could just do the real deal. You know what I mean? So you're talking, adding, you know, like a very small percentage of product. So you could still you could make a straight up Dr. Pepper, you know, booze and not take it you know below, below 40% If you're starting if you're starting with 50 You could take it not below 40 And have just straight up Dr. Pepper liquor. Carbonated

what was the spin the Dr. Pepper syrup through a centrifuge? Like clarify it or?

No, that was more well, okay, so clear. So okay, so it's an interesting question. It's a clarification, right? Typically, clarifying is just going to get rid of stuff that makes it not light not pass through it. Yeah, Dr. Pepper only reason like doesn't pass through it is because it's so concentrated, like, everything is actually in solution there. Do you know what I mean? So, like, if you want it clear, right? The then you'd have to mean the problem is, is that like the sugars wouldn't come through and like some of the bittering agents wouldn't come through. So if you redistilled Dr. Pepper, all you get is kind of the the aroma you know what I'm saying? Yeah, which isn't necessarily which isn't necessarily what you want. Another thing we could do, I don't really know the recipe although I know it has prunes in it, which is why like the fake ones are called like Dr. Thunder. You know what I mean? You know, reference to your but I guess but the but the, but I don't know the actual recipe of Dr. Pepper. But I'm sure this is something that is like a known like thing on the internet that we can look it up. And then if we figure out what the flavor profile is, well, then you can start doing distillations with the aroma components of it. And then try to mimic like the sugar acid balance or something like for instance in the prune and get it get it to come come across and then you could use something that's like less cut. Also, there are white prunes, right. So if you're going to use a prune, like like most prunes are purple because most plums that are made into prunes are purple, but there are white plum They're made into prunes you don't you can't get them commercially I think there's some French ones is they're stretching my memory a lot but I believe like brinjal prunes can be white. Not sure but anyway so you can get that kind of dried fruit flavor and you could add some kind of plum essence back to it to get a plummy thing and a clear liquid if you start from first principles but then you're going down a much longer road rather than if you just want like straight up fast delicious. You get your you get yourself some liquor, and you get yourself some Dr Pepper syrup. And you know, you water it to whatever level you want to drink it at and then and then carbonate it and then you're good to go. I mean, that's like a one that's like a one day problem. Do you know what I mean?