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Hello, and welcome to cooking issues, the show where you call in or email and all of your cooking related questions technical or not. I'm Dave Arnold, the host of cooking issues here with the stash of the hammer Lopes cooking issues. Big old hammer bringing the hammer down on all you people that don't behave, although we've never had anyone not behave actually, we've never actually had to use your hammer. I think you're just so frightening. Right? Yeah, yeah, that's it. Okay, so calling on your questions live to the studio at 71849721287184972128. Here for the next 45 minutes or so. So please call in your questions. So what's going on here? And especially I'm flying out to Florida today, right? Yeah, yes. Did you look over this stuff? No, of course not. But they don't need to know that. By the way, if well, it is true. I'll give you a partial announcement now. But in the near future, you know, we might be open to consulting kinds of situations. But just so you know, should you ever hire me, Natasha, which has the cooking issues to this point? Should you ever hire us for anything? We're not going to think about your problem until it's actually time to think about your problem.

We'll try to break him of that.

If Yeah, right, Ken? Sure. So speaking of thinking about problem last week, we came on the show and we asked for any sort of suggestions as to what to do with our 3d printer because we had this 3d printer that was given to us by the fab at home, guys at Cornell, it's it prints basically, it's a syringe that moves around in three dimensions and squeezes out, you know, at a very precise rate, any sort of paste a pace that you want, and they want us to come up with a good food application. And we didn't for about eight months, we didn't come up with one. And you know, finally a couple of people have called to interviewed me actually about what I thought about 3d food printing and I always said pretty much the same thing, which is no one's thought of a really good application yet. And you know, I think it's uh, you know, there's no need to print you know, the Mickey Mouse and you know, out of out of Turkey paste and there's just no need for it because I can you know, I could I could make a Mickey Mouse mold and then spread I'm going to Orlando today, which is one thing that is a you know, make a Mickey Mouse mold and spread it into into a silicone, you know, thing then I could make a whole bunch of Turkey things that way. So I never thought that, like weird shaves was an intern sting application for me for a 3d printer. And lo and behold, we came up with this. What I thought was a good idea in conjunction with Jeffrey Lipton, who runs the program the fab at Home program at Cornell. And it was, well, we're going to take what I think is one of the ultimate pace of all time, which is masa dough. nixtamal is corn. I mean, you know, what's better than masa moustache? Anything? You're going to Boca? Oh, then wherever, Florida, so is there anything better than anything? No, no offense to Florida, but you know, it's just not my not my place. I hate the sun. I hate you know, flat landscapes and you know, Spanish monsters, okay. Anyway, whatever. So the, but anything, nothing better than nothing better than mass, right? So we have this thing where we print out this squiggly shape and masa. And it looks great and has a great texture, like shredded wheat, but it tastes awesome. Like a tortilla chip, I thought it was fantastic. CNN shows up, we give them this long song and dance about, you know, what these applications are good for. The printers are really good for coming up with maybe with new textures, or for you know, ideation thinking about new ways to make things. And they basically, you know, what I say what I'm not interested in is this whole idea that in the future, it's going to be the Jetsons or Star Trek and you're going to push a button and all of a sudden your meal is going to come out. And you know, for instance, there's nothing I think worse in the world and thinking that if you press a button, your meal is going to it's going to pop out and what could be more horrific to a cook than thinking that we're totally going to remove human beings from the cooking process. And furthermore, you know, get us even further away from you know, from the from the food chain from where our food comes from, from from the whole food supply system, to a point where we don't care that everything that's served to us, you know, comes in a tube and is extruded out of a syringe into random shapes. Honey, what shape do you want your turkey paste in tonight? We had Mickey yesterday. Goofy, I mean, seriously, like, what is that? Right? Right? It's crazy. Anyway, so we I thought we'd went over the CNN Money people. And yesterday, I looked at the CNN Money piece on the web. And I was horrified to see that what they took away from it was that in the future, we will basically print Turkey paste,

we all knew that we spoke about I felt

like we had made a connection with them. And and that they kind of you know, under, like, understood at least our point of view that that was a horrible, horrible, horrible idea. Anyway, go read our posts on it to see what we what we think about it. That's enough. Enough diatribe, right enough diatribe for today. All right. So we have a couple questions in from John Meyer met him yesterday, therefore, yes. And first question is on cheese tempering. So the question is, hey, listen, I bought some cheese. And I put it in my fridge. I think maybe that was maybe the first mistake put it in the fridge. I mean, depends. If you're gonna buy the cheese today, I would never put it in the fridge, we'll get into that. I have cheese, it's in the fridge. I forgot to take it out. Or I bought it. You know, right before I went to somebody's house, and it was in the refrigerated case, the store, the store doesn't know how to keep their cheese, XYZ, whatever. And problem is now I have to eat it. What can I do besides throwing it in the oven and or the microwave? Or just waiting for a couple of hours? Well, I feel your pain. John, I really do. I remember once I flew back from France, and I smuggled in my favorite, I think my favorite cheese in the world, which is Russia, I'm on door and my wife used to have to go out to France to Paris every January for a trade show. And I would go out with her. And I would you know just basically swim through like, like we'll have to we'll have ashram on door. And you know, you've cut off the top you scoop it out you eat it. And there really is almost no better experience on Earth than crusty bread and butter on one door. Just That's it. That's the kind of the apogee so far in my life. I mean, hopefully it gets better me. Right and you don't you hope that you truly hope that you don't have the, you know, the ultimate food experience like that. And then you know, you're only not even 40 yet and then that's it anyway, so the smallest thing back and I'm planning on having Sunday family dinner because every Sunday I have family dinner, the family comes over to my house and we cook a big meal and horror of horror. It was put in the fridge. I won't say You know, I won't say by whom it was put in the fridge and there wasn't enough time to temper the thing out. And, and I was I was you know, it's just was one of the worst food experiences of my life because it tasted good. I put it in the oven, but it tasted good but it wasn't you know, the greatest thing in the world. It wasn't what it should have been like here you smuggle this wheel of cheese back you think it should be the greatest thing in the world that wasn't so I definitely feel your pain. John here. My suggestion is to you one. If you're buying cheese, just don't put it in the dang fridge. If you have a wine cooler, put it in the wine cooler. Let it sit there and let's it's gonna go for a very long time. It's going to be fine or something like a mozzarella even when I buy mozzarella I buy it I don't put it in the fridge. Even if I buy it in the morning. I'm going to eat it in the evening. I don't put it in the fridge because I know I'm going to put it in the fridge or freeze it after I'm done that first day because I don't carry it over to the second day anyway because I use it for cooking at that point. And mozzarella really will be okay in a cool spot for the whole day. You Don't need to you don't need to worry about it. That's one I trust will further say that there are some people, I'm not one of them. But there are some people that feel that Jesus should be served a lot cooler than we serve them in general that they should be served at cellar temp basically at your wine cooler, Tim, I don't agree with that. But there's some very, you know, fine cheese sources that do say that, okay, so one is just don't ever put it in the fridge, this would be my first recommendation. Second would be, you could and this doesn't apply to soft cheeses, like fresh raw and things like that, but harder cheeses and I hate this, but you could do this, you can cut the cheese up into slices beforehand, cover it with a layer of plastic wrap and chamber them because they'll chamber very rapidly if they're cut into pieces. I happen to not like that because I hate the look of the cheese. As it warms up sweating out or the fat coming up to the top. I don't prefer precise cheese, but this is definitely an option if there's no other alternative. Now on the subway over here, I thought of a third alternative that you might want to look at that I've never actually tried but I guarantee will work that is take tap water turn it on, so that the temperature the tap water is roughly in the mid 80s. So slightly below your body temperature but slightly warmer than your normal tap water which is probably running between 50 Depends on where you live but could be as high as 60 or 70 degrees, put it up to about 80 degrees. And then put your cheese in a ziploc bag and use the instructions on the Cooking issue blog under the low temperature primer on which I need to finish Chase how to package things in Ziploc basically put it in a ziplock and you immerse the thing in the Ziploc under water to force out the air you close it, then keep that Ziploc bag in the running tap water at the right temperature and it will chamber lickety split without the water getting on the cheese and without overheating it because I really find there's no good way to temper out cheese in a microwave or in an oven without ruining a good portion of it. What do you think's the answer? Good answer. Good answer. All right, good. Thanks. Okay. Second question from John is so Richard Blaze on on his television program was trying to make pizza through a bunch of bunch of 10 charcoal in there and got his oven up to you know, 800 900 degrees Fahrenheit? That's a good trick. I hadn't thought that oh, the question is, is it going to ruin your oven? Is it safe, etc? etc? Well, that's that's a separate question. But I feel that that would that would work. I mean, I have electric. I have electric heaters, electric stone heaters in the bottom and top of my oven to jack the temperature up to 850. That's how I do it. But you could definitely light a coals in your in your oven. Here are the caveats. One, the Japanese have been cooking with coal indoors for a long time, every bag of coal that you purchase will say right on it, that you're not allowed to cook it inside. And the reason is they don't want to generate a lot of smoke and be a lot of carbon monoxide. So you know, one, I would say that if you're going to burn coal inside of your kitchen, you better have some good ventilation. That's one please has have some good ventilation. But that said places that do have good ventilation do do it inside, although no one in the United States will tell you it's safe. Okay. Secondly, he's using venture time charcoal, which is an extremely expensive form of Japanese charcoal, which theoretically they say gives off less smoke than our standard ordinary charcoal here in the US. However, if you buy real hardwood charcoal that you open it up and the thing looks like it was a piece of wood back in the day and is now a piece of charcoal. I mean, I don't know how much better the bench Aton can be than that stuff. It burns fairly clean for a charcoal you can get here and isn't that expensive to carry it at Home Depot, they carry it some stores. So you could do that now. It's going to the bench Aton or whatever you know, Kingsford briquettes don't use clean briquettes in your oven. But any of these things, nothing against the case for corporation, or any of these things no matter what are going to generate some carbon monoxide. So you need to be aware of that and you need to ventilate it properly. The third thing is are you going to damage the oven? Well, it's possible depends on what your oven is made out of. I mean, I would elevate the stuff on a great, you're gonna need to make sure that air can you have a sufficient air supply in your oven to get it started. And I would also put a heat shield above it like a piece of steel or something above the direct flame. So if you were to build the, the putting your pizza stone in the bottom of the oven, then build the bench a ton on top of that, then have some sort of like a deflector shield above in case you get a roaring fire up. And please try not to get a roaring fire. It I think theoretically is possible. Also don't overload it don't go crazy. You're basically just trying to get an extra 100 or two degrees out of it because your oven is probably going to make it up to 550. And you're only looking for an extra couple 100 degrees out of it. So it's I think the idea is just to not go super crazy with the amount of coal that you put in. Right but he

lives in New York so he's really does. Yeah. Does not really live in he's renting. Well, if

it's a rental then go ahead, do it. Then when your landlord comes really? Yeah, yeah, if you're if you're in New York, I doubt you have decent ventilation. I'll tell you a little bit Already I might have told this on the radio once already. I did. Yeah, I want to let enough coal in my house have a good hood. I want to enough coal in my house to ignite the small hibachi that I had put into it. And yeah almost got me divorced. Oh no, not yet anyway, so be careful. Be careful. Although I have seen people light bench a ton charcoal inside our amphitheater at the school and not have basically any smoke at all because you know, they would light it on top of the gas burners, they would ignite it and then they'd pull it off and it is fairly clean burning more clean burning than most of most of our charcoals but again, only use it for that extra couple 100 degrees to pump up. Alright, so listen, we're gonna have you call in all your questions to 718-497-2128 That's 718-497-2128 we're gonna go to our first commercial break cooking issues

I have so much bone if you're getting down we're gonna have a punk don't have don't have to have God God everybody Welcome back to Cooking issues on the heritage radio network call in your questions to 718-497-2128. That's 718-497-2128 I hear we have a caller Hello, caller you're on the air.

Hey, I was listening to the first part of the show. And I also find that things are bad when they're put in the fridge. What is why is that? What is the chemical reaction happening that takes taste away from like vegetables and cheeses and meats and like cured meats when they're actually put in a cold space?

That's very interesting question. I think you know, the, everything's different with different with different products. So you know, in tomatoes, it's the texture that gets ruined of the tomato, never to come back. Cheese, a lot of it is reversible. We did a study once, where we took balls of mozzarella, fresh ones all from the same batch, and we refrigerated some and then let them chamber for a long time back. And we end it's posted on the blog but a long time ago. And we did it most of it actually does come back if we think there is some effect that putting it in the in the fridge ever hurts. It's texture irrevocably. But it's not as much as we generally think. Because the texture of cheeses is so dependent on temperature that even a couple of degrees in the center of like a ball of mozzarella or something like that means the difference between it being you know, delicious. And you know, Uzi, you know, awesome and being rubbery. Right? So it's like part of it is the fact that I think we never do allow something enough time to, to chamber up. But I mean, also, like something like cured meats also haven't run a side by side clearly out of the like, you know, everyone says when you're tasting cured meats when they're cold, you know, put them on your tongue, let them warm up, but it's not. I mean, look, it's not the same thing as having a piece of meat served you at the right temperature, and not having to like lay it on your tongue for 30 seconds to try and warm it up. You know what I'm saying? So, with that, I don't know what the actual problem is, I mean, the certain effects like this, like with cheese, the question is, or tomatoes, this happens just from the the temperature change, and then there's problems with the refrigerator itself. So you know, like a or freezer right, which could be desiccating. It could be removing moisture, it could be adding really bad aromas. Most fridges like you know, for most fridges have awful aromas on the inside of them just turn off the fridge, which allows the volatiles to become kind of a you know better for your nose. And you can see kind of the nasty things that are going on in your fridge. But I'd have to research kind of other like which which, which vegetables do you have in mind as being never as good when they're in the fridge. Some, by the way, are never as good after they're stored period because you change their metabolism. Most of these vegetable, a lot of vegetables are basically still alive when they're being pulled. Right. And so, you know, you alter their metabolism rate, you change their metabolism rate, and they just are turning to crap anyway. So the fact that we're putting in the fridge and storing it for longer means you're reducing its qualities. That makes sense. Absolutely. All right. Well, I'll look into this more. Maybe we'll talk about it right and Stasha right, we'll look at we'll look into this more and talk about it more. All right. To hear another render we have some Want to interrupt? No. Okay. So I have another question then from John, and this is a, this is a doozy, it's gonna take a while. So dig yourself in the stock and the stock is gonna actually have to pay attention instead of I don't know, doing whatever she normally does drift off into sleep on speaking. And the question is, and this was actually posed to me by several people have in the past couple of days, why is it or how is it that we use ice? We use salt to melt ice on the roads, right? Although we're used to using calcium chloride, not sodium chloride, but principles the same? Why do we do that? And at the same time, when we're in a kitchen, if we want to make something really, really cold, we want to keep our stuff cold, we've dumped salt on the ice. So in one case, it seems like we're using it to melt it, which seems like we're warming it up. And in the other case, we're using it to actually cool it down to make it, you know, colder, and so what's going on? Seems like a contradiction, right? Right. It's not it's not a contradiction. And this is something that is actually poorly explained by most high school teachers, when when you're learning it, not by my high school teacher, Mrs. Zook, my chemistry teacher was awesome. But and maybe that's where reason where where I am today, but, but that's knowing Fornia. So nanny, Nanny, Nanny, Nanny Poopoo. All right. So, you know, I've come from a place where we have seasons where I don't have to drive to see snow. So no offense, California. Okay, so here's what's going on. When you add, it's all it's actually kind of complicated, but you know, bear with me, it's all about a fight between heat enthalpy and entropy, right? So here's what happens. In order to melt ice, you need heat? That makes sense, right? And Stasha? Yes, you need heat to melt ice, right? And the reason why is because ice is at a lower energy than water at the same temperature. So in order to make it from ice into water, you have to add energy. And that's called the heat of fusion, right. And that takes about 80 calories. 80 calories per per mole, right, so So every every gram to know, per gram, or whatever, at CAP, melting one gram of water is enough, put us at melting one gram of water, I believe is enough energy to raise that same gram of water 80 degrees, again, that's how much energy it is. So it's not insubstantial, right, it's a lot of energy. It's called the heat of fusion. Okay, so it requires energy to melt to melt the ice now, which means right that things want to be at a lower energy. So at you know, in general, things want to turn into ice to go into that lower lower energy state to give off that, you know, that heat and become ice. Now, there's a competing principle here, which is things like to be disordered entropy, right is basically how much a disorder there isn't a system in the in the universe wants to be disordered, chaotic, have lots of different states available for everything, maximum chaos, you know, like our lives. And, and so what happens is, is that, at zero degrees, where ice normally melts, it's the point at which the amount of the amount of entropy, right the the amount of heat that you have to, that you have to add to to melt the ice is balanced by the amount of entropy gain you get from from melting, it is not making any sense. People read it on our blog, it'll make make more sense. But it's this fight between enthalpy and entropy, and it's all balanced on temperature. When you add salt to a system, right? What happens is, is that now there's, it's more states of disorder that water can be in when it's in when it's in the solution with the salt. So therefore, write the entropy when is greater and the temperature at which the stuff freezes, drops. So now you can forget everything I said for the last three minutes, because I'm sure it didn't make any sense. Read it on our blog and keep this in your head. When you add ice to add salt to ice, what you're doing is making it so that everything wants to freeze at a lower temperature. And we all know that, you know, saltwater freezes at a lower temperature than ice, right? So here's what goes on. In order for the ice to melt into saltwater. You need to have heat heat needs to go into the system to do it. But where's the heat going to come from? Natasha, Where's he gonna come from? No, the heat is going to come from the ice, the heat is going to come from the ice. So when you take a big block of salt ice and you add salt on it, right, like the ice is going to start to melt into the salt, it's going to form a brine. But in order to do it, it's going to require heat, that heat has to come from the block of ice because that's the easiest way for it to get it's not going to suck it out of the air because it's not fast enough. And so the entire block of ice along with the salt brine is going to get colder and that's what happening when you're making your meals on plus right now. If there's not enough ice there, right to all get colder and not melt you melt it all out, right. Furthermore, if you let it sit there for a long time, no GE is going to go into the air, and then it's going to keep re melting more. So it's basically, the same thing happens when you put salt on ice on a road. Initially, the whole block of ice is going to get colder, right? And then it's eventually going to melt off belonging, as long as you've depressed the freezing point long enough, low enough such that it, it can't freeze in your ambient atmosphere. And that temperature where it's going to freeze right in ambient atmosphere in a fully saturated salt solution is quite low, like I am in the minus 10s. So it's so the system all works. And it's not a contradiction, and it didn't make a damn bit of sense. No one's understand what the hell I was talking about. You'd have your old chemistry teacher, Mrs. Hook, we should have Mrs. Hook on. But you can go on the blog and look up cocktail science. The very first cocktail science we post I posted about a year and a half ago, has a much more lucid and easier to follow easier to reread explanation of it. And I apologize for kind of going all over the place. What do you think didn't make any damn sense at all? We have a caller, we have a caller, even though that made no damn sense at all. All right, caller you're on the air. Hopefully I'll make more sense.

Oh, hi. Sorry, this is Antoinette. I have a question. That's completely off topic. So I don't know. If you want to wait for a few more minutes to go through the

Well, no, no how off topic. Let's hear it. Like really like something about cars.

So I was wondering, have you read Andrew bears Mark Twain speech?

No, I haven't Tell me a little bit about it.

He goes through Twain's a tramp abroad. And Twain went through how he loved all these American foods that no longer exists. And he tried to recreate all these dishes from the 1800s. Oh, how is it? It's off. It's, I recommend it. I do recommend it.

I love Twain. I mean, I love Twain. He's one of the great kind of, you know, funny misanthropic writers, you know, of America. What do you think?

I've no, definitely I agree. That's why I think you'll like this book. I definitely recommend you get it. And what I was calling about is, Twain apparently liked his coffee, American coffee much more than coffee abroad because of our milk. And they're guessing it's because it was raw milk. And I wanted to know your thoughts on the raw milk debate?

Raw Milk debate? Well, okay, Mina, so wait, so their theory was that the milk in in Europe was pasteurized before the milk is was here? I don't know. I don't know the actual I don't know the truth or falsity of that. I know that the milk we used to get was alternately in the milk back in the day back in the day, like pre for instance, pre Erie Canal pre railroad into New York City. The milk we used to get was alternately was horrible here, but could be much better in the country where now we kind of get a kind of broadband mediocre milk. No offense to the milk people. My my feeling on the raw milk is that I'm sure that there is both good milk, good raw milk and bad raw milk, I have had some fantastic raw milk. And I'm sure you're aware that you know, here in the United States, you have to buy it directly from the farm. So for instance, we have a farm in at the Green Market here in New York that sells raw milk when you buy it in upstate New York at the farm, and it has warning labels all over but they can't ship it into New York to sell it at the farmers market here. Give me my debate on its taste, or my debate on the law might mean the law is absurd. But I mean, okay, the law is ridiculous. The law was originally put in place because they thought that you could get tuberculosis from cows, and so they started pasteurizing. The milk? I'm sure pasteurization has done a lot of good, you know, in keeping milk for a longer period of time, but there's no question that mean, you can have really good cheeses that are made with pasteurized milk. Obviously, I've had many, many. But, you know, that said, you know, most of the great cheeses of the world outside of the US are made with unpasteurized milk. So it will be interesting to do a side by side test, which I've never done of the same exact company, same exact process. Pasteurized versus not same milk, same cow. I've never I've never had that happen. I had great experience with the raw milk that I've purchased at farms here. But it's because they're great farmers and they make great milk. Do you know what I'm saying? And then milk it and a lot more happens to our milk other than just pasteurization? You know, it's broken up, it's homogenized. So I think there's there's a lot wrong with there's a lot wrong with our milk supply based on what it could be. I mean, it's really only I only ideal in the sense of it's relatively cheap compared to what it actually, you know, probably should cost if it was done right. And it lasts a relatively long time. But that's about all I can say kind of good about it. What do you think?

Well, I think I think it's a little absurd. The law again, like, as you said before, but also I think it's almost impossible to really recreate the mill set. Twain is talking about as Andrew bears is trying to do in the book. I don't know How we would possibly be able to recreate it? Exactly?

Yeah, I mean, there are people that have the same kind of breeds of cows, they're treated in the same kind of way. It's just not mass. So I'm sure in a micro way you could go reproduce it because you're you could go to someone who's pastoring, a very similar cow, that breeds a cow that were, you know, around back then are still extant, and you can get them you could find someone milking them. And you can get it directly from the cow. You know, this is all possible. It's just not feasible. In New York, for instance, do you know what I mean? I've talked to a bunch of food scientists who say that I'm a jerk for saying that the law is absurd, because they point to the fact that, you know, indeed, there are diseases you can get from raw milk cheeses that haven't been pasteurized. And it is true that there are a certain number of people who, you know, can I guess, contract diseases from raw milk, however, I'm willing to take that I'm more than willing to take that risk. And nine times out of 10. Nowadays, in the US, when someone gets a disease off of a cheese, for instance, or a dairy product, it's off of pasteurized product just been stored incorrectly. So I mean, the the big, the big problems in the past, I think, in the 70s, and 80s were queso blanco queso fresco, that were just, you know, not, that didn't have any back. Because, you know, having a bacteriological having a bacteria component of culture in the milk protects it against certain pathogens. So I think it's actually kind of these pasteurized, and then stored and properly re contaminated products can sometimes be less safe. But you know, again, I've had dairy scientists, you know, just telling me that I was a complete Jackass for saying that, but I mean, I look, I think we should have slap a label on I'm allowed to smoke, if I want, you know what I mean, for instance, and I think that's a lot more dangerous than, you know, eating the cheese that I want. And I think and their point is, yes, but the consumer doesn't know that there's a risk to eating cheese, whereas they know there's a risk to smoking. So I say, hey, why don't we just slap a warning label on it? And they're like, well, producer wouldn't want to do that and be like, I would love that. You kidding me? Like you think that the people that I know that I hang out with that are paying a bazillion dollars a pound for a block of cheese anyway, right? And I used to cheese was always my favorite thing in the world. Because it you know, my theory was I could afford the best cheese in the world. I can't afford the best wine. It's no longer really the case because cheeses have gotten so expensive. But you know, you know, we can afford to have at least a little bit of the best cheese in the world. And I think that we would flock to achieve that had a big ol warning label on it saying it was made with raw meat, we'd look for it. It wouldn't be that it would frighten us we would actually seek it out. You know? Anyway, that's just my my feeling but I'm definitely gonna check out that book as a fan of Twain and as a fan of 19th century American cooking and you know an interesting you know, the the take on 19th century American cooking I guess that most sticks in my head was what was her name? Oh, my God has the couple. What was their name? Oh my god. My My head's gone. He was the She was a famous food historian. He was a he was a New York Times critic for a while and they wrote a book called Taste of America. She just passed away recently. She real curmudgeon? Like her main gripe was that American food used to be great before the invention of baking powder. And baking powder ruined everything that was her basic. That was her basic tenet. And she was real kind of like I think a tough you know a tough individual but she was hanging out with the likes of William Boyce Weaver and your writers like that people who really have kept you know, William was Weaver's big on Pennsylvania Dutch and food saving and heirloom vegetables these guys have really brought back a lot of the old recipes and I think there's a lot of value there so I'm definitely going to check out that book and thanks for bringing it to our attention

no problem

All right. Let's go to another commercial break down all right, we're going to a commercial break please call in all your questions to 718 Whatever it is 4972128 That's 718-497-2128 Cookie issues you feel good

so much phone call your name I don't want people to know if you're getting down but gonna have to go gonna have we're gonna have oh my god

yeah God

everybody Welcome back to Cooking as you still got a couple of minutes left here in the studio, although I'm told we will have to get off the air at 745 fairly promptly. Oh 745 Oh my god 1245 My brain my brain is fried. I'm talking about frying in a minute. Call your questions to 718-497-2128 That's 718-497-2128 We have a question about a registry how mustachioed where we got fried chicken guy, so which one do you want to? I want to that's very nice. I apologize. Clayton for you being referred to as same fried chicken guy. So let's start that's why we call it a hammer no tax, no tax, just a hammer big blunt instrument. Anyway, give us the give us the registration question then we'll do a fried chicken later. All right.

One more question.

If he has time, I'm getting married soon and would like to use my wedding registry to beef up my kitchen. What are a few items that any modern cook shouldn't be without.

Okay, I would recommend you get some rich friends. That's the first thing and register for an immersion circulator. If you do not already own an immersion circulator, you should register for an immersion circulator. If you throw three parties this year, you will be happy that you have an immersion circulator. And let me think about this for a minute cuz I'm just gonna read this and then we're gonna take a call and we'll come we'll come back to it along with along with the fried chicken question caller you're on the air.

Hi, this is Hannah. I'm just calling because I like to buy kind of chicken and fish and I'm always looking for new healthy source to cook with them. Right? Do you have any recommendation

a new healthy what sauce sauce to

cook with chicken or fish?

Wow. I in general, so you want a thick sauce or a thin sauce? You want something to serve or you want something something separately? What do you what do you what are you looking for?

I tend I'm just getting bored of my one. So I'm really open I tend to just do you kind of a tomato base like a BISAZZA with onions and spices and anything different ready?

Alright, so here's what I recommend anytime you're looking to to change your your sauce repertoire. What first of all, there's a very good very very good book on sauces I highly recommend it by James James Peterson called sauces at one like a Beard award like they were about 12 years ago. It's available kind of very cheaply, I think on Amazon now or use it's fantastic book and what I like about it is it is it teaches like basically fundamentals of sauce making and how to build on sauces starting with certain bases. So what I would do is I would I would come up with a couple of techniques that you like that you can then build a bunch of flavors off of so for instance whenever I have a vegetarian now you're talking about chicken so it's it's different, but you can use the sauce whenever I whenever I have vegetarians coming over I do one of which is a lot actually I have various variations of fundamental coconut milk sauce that that we make. And if you have a good blender Oh yeah, yeah. So it's you know, we'll just you know, it's so it's a variant on Indian but you could switch it to Asian or Thai if you want it's just you know, pre cook your your, your your, your onions or shallots or whatever you want your garlic then put in your spices, you know hit them with the heat a little bit. Then I usually put in cashews, sometimes tomato paste, if I want it red, sometimes not. Then your you know your coconut milk you heat blend correct with lime and or soy and or and or whatever. But Zoomers but I have like maybe 1516 sauces that I can build out of the simple idea that I'm going to start with frying my ingredients toasting the spices, throwing in probably a nut to beef it up and then and then a coconut milk and blend similarly I have you know 13 or 14 different variants of you know frying up that actually I'll start with frying the onions and garlic frying that and then you know some form of cheese cheese a you know an herb and oil blended or so they all work that way and these are all basically separate sauces that you can make an advance I mean then of course the the obvious is you know the pan sauce whatever based on what's in the pan which is usually some form of deglazing so it all it all depends on kind of like building up building up your your repertoire I would choose a taste flavor that you like Like if you like an Indian profile I would get like you know a couple of the base spices in your kitchen that you need to do it coriander, cardamom, cumin, you know things like this and have them just ready and then you know, whenever you want to make a sauce, you know, it's it's whatever wherever your heart takes you that night and you you blend it but it's just having you know, If Tibet tomatoes you only base to start with now then you know there's only so far you can go with that. So then you just stock out your pantry and get a couple of getting emulsified sauce in there, like so start building on on like Hollandaise slash Bernays base differences. Those are delicious. Everyone likes them. And they're really they're really quite simple. You don't need to have clarified butter, you know, you can look up Harold McGee, I think wrote about it. We might have it on the blog, very, very fast. Hollandaise, or Bearnaise, or any one of those sauces, no sauces form a fantastic base for for other things. It's just a question of changing the flavors. And so you can really kind of alleviate boredom by just picking one or two of these sauce families, right? And then working with it from from there and really, really expand out and that's how I think all good cooks, expand their repertoire is by like taking some new basic nugget and then building on it again and again. And again through repetition. Is that helpful at all? Or no,