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.

So to be the first to hear our episodes when they launched this fall, go to wherever podcasts are streaming and hit subscribe and make sure to give us a follow at the Culinary call sheet on Instagram.

Today's program has been brought to you by white oak pastures a five generation Georgia based beef and poultry farm determined to conduct business in an honorable manner. For more information visit White Oak pastures.com. broadcasting live from Bushwick, Brooklyn, you're listening to heritage Radio network.org.

Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live from tales of the cocktail in New Orleans, Louisiana. The Stasha as always is back in Bushwick liquid Brooklyn or birth pizzeria with Jack and Joe and the Rest of the Heritage radio gang. How you doing guys?

Good good. Anastasia was just telling me how much he likes Brooklyn. Yeah, no,

really? We actually saying that? Or is it more anti hipster?

That was a lie. It was a lie. I said they're having their block party and I said I wish I like Brooklyn so that I could come

well, let's let's push their block party. When's the block party?

So on Saturday, you know what we'll play the block party commercial on one of the breaks. It's a it's a trip.

Now, block party. If you like going to Brooklyn and you like block parties, two things I actually detest because you're being outside in the daytime and like large groups of people like I detest when they shut down and no offense to people who love it but I do test like street fairs in New York when they shut down whole avenues. And then you like walk up and down and tell the people you hate that tuna statue right? Yeah, I

hate it. My friends love it. I hate it too.

Yeah, but it's it sucks me who needs it? I can go to a regular store and buy a pair of socks. Isn't that what they sell there?

Yeah, but the corn the corn I miss is pretty good. Like the corn and butter and chilli sauce all the rapists? Yeah,

yeah, a raper fine product bad name. Yeah, okay. Hannity on that. But

yeah, the shirts were bad.

All the older people and then like I always needed we always need to move equipment whenever there's one of those things and then you hit them and then the traffic is insane and all of a sudden is one of the things we just set up a shop to celebrate was in corn, a real freaking shop. And then you would know hey, I want like a giant thing of corn dipped in butter with some spice sprayed at that thing. And I could just go to the shop and get that thing.

They have to pay rent at a shop you know, the street.

There's plenty of things that you have to pay rent for that people go and shop for and purchase. Why not corn? Yeah. How much? How much it how much is one of those years of corn at the at the dollar? Yeah, I mean, that doesn't really cost them almost nothing, I'm sure. I guess the problem. Is it seasonal because you're only getting corn in the summer. And then what do you what do you dip in butter for the rest of the year? I don't know. And I mean, I didn't want to move to like a frozen ear of corn situation. Those things are always too To point in the frozen ear of corn you ever had that? You buy the frozen ear of corn in the supermarket and then you try and cook it and you hope it's going to be as good as corn is when you know in like July August, but it isn't. No, no, don't start you haven't started already don't start.

How's New Orleans.

I mean, I literally got here checked into the hotel and then you know, just started doing the research for the show. It's you know, like you'd expect hot as hell. Humid, humid, and a cocktail people have already descended. So for those of you that don't know, every year, right around now, there's tales of the cocktail, which for the cocktail industry is the biggest kind of it's the biggest event of the year. You know, like a huge chunk of the kind of whatever you want to call them cocktail until intelligence, whatever the hell you want to call them from all over the country. In fact, the world fly in here to learn from each other, and I guess drink a lot. And they have it in New Orleans in the middle of summer because no one else wants to be here. And only the cocktail people are dumb enough to come to New York and come to New Orleans rather in the middle of the summer when it's a billion degrees and 100% humidity. But the advantage is hotels are cheap right now. Hotels are cheap. Here's like 100 bucks a night to stay in New Orleans right now. And then especially not a big fan. Not a big fan. Okay. Now to oh, by the way, calling your questions live 271-817-2128 That said 184972128 I believe we still have an open line to take a caller and even though I'm using one to call him from my hotel room. Yep, first question from Fred. Hey, Dave. Natasha, Jack indeed Jesus and all the rest which by the way to say Joe you know, see all the recipes like this is like one of those situations is one of those situations like with it with the with the skipper and Marianne with Gilligan's Island had to do with say one last person. And instead they just say the rest is drill

but but they might be on like back podcasts and they haven't caught up yet. You know?

So yeah. All right. Anyway, and remember end Jesus is no longer part of our

old podcast, they might be catching up.

Right, right. But it's also you know, indeed, Jesus because he hates the stock OSHA has quit the shift that's on Tuesdays. We we won't have to switch our radio show data matchup. But indeed, Jesus

Sunday know that Jesus works on Sunday, though.

Okay. Fred writes in, I recently picked up a turkey roaster. It's a Hamilton Beach model 32 503. Is it possible to deep find one of those things? How good is a temperature control? Thanks, Fred. Okay, so what we're talking about are these ovens that what kind of ovens they look like giant crock pots. This one, I looked it up, it's 18 cord, which is, I think one of the standard sizes. This particular model discontinued, but they have a pan that you can pull out and wash out, you throw the turkey on top of a rack into the pan, and you roast your turkey and it's theoretically it's faster. Also, it frees up your oven so that you can on Thanksgiving time, use your oven for all the rest of the nonsense that you need your oven for and cook your turkey in this in this kind of basically, this includes oven. It's kind of like you know, like a Dutch cooking in a Dutch oven with its own its own heat source. And I think I mentioned on the show once or twice that I had one of those that I bought at a thrift shop from the you know as from the 60s or something like that, and I bought it in a thrift shop in college, I used to bake bread in it. And I loved it great. smelled horrible, because there's something wrong with the insides of it. But it still worked great. And it made great bread. Well, great bread for that great bread for a dorm room. Let's put it that way. I mean, I don't know not great break compared to what our listeners think of Great Britain anyway, we're work is a deep fryer, it clearly gets hot enough to work as a deep fryer. And I looked up the wattage on on a representative when I couldn't find the exact one to find the wattage, but the wattage is somewhere in the area of 1400 watts. And, you know, I doubt you're going to find a fryer that plugs into a normal socket that's much higher than that, like maybe it will go up to 1500 Watts, or maybe a little bit higher. But none of the electric plug in fryers really have as many watts as I would want them to have to because the key for frying is, of course, fast recovery now. Now the way that these things work is they're the pan that you put into it with it with a turkey and it rests on the plate that's actually doing the heating. So you're going to have some issue about some heat loss in between the plate and they and the pen, but I'm mostly worried about stuff falling to the bottom and scorching on the bottom as the heater clicks off and on. I don't think the heating control is going to be very accurate at all i But I don't think it's that necessary to have super accurate heat for deep frying. But I think your main problem is going to be scorching of particles on the bottom because a fryer that's really really good at its job isn't going to be heating the electrical elements not going to be the very bottom of the unit. If the element will be floating somewhat above the surface of the oil, such that particles can fall underneath it and not scorch on the thing that's actually being heated, that's a better way to fry especially doesn't matter so much if you're doing something like donuts, because donuts, don't throw off a lot of little particles. But if you're doing something like chicken in a batter, and the batter is going to fall off, those little bits of flour get burned, I'm gonna get nasty against the bottom of the pan that said it should work, I do not think anyone will actually recommend that you do it. Because I'm sure the insurance on a fryer is a lot more and you want to make sure you don't have an overflow and ignite and or burn you or Scorpio or anything like that. So I'm not going to make any claims to the safety of it. But I mean, it should be able to do an okay job. Now here's the other problem. 1400 Watts is going to be enough power for a small small fryer to get up really hot, really fast. But 1400 Watts distributed over something the size of an 18 court, roasting oven is not going to be that much power and in the end. So even though it's fairly powerful for what be a home fryer, it's a lot bigger than what a home fryer would be. And so I think it's going to be sucking wind when you throw stuff in it. So if you were to heat it up to temperature, and only saw a couple little things, and you might be able to get good results. But I would bet that if you really learned it down with like, you know, like, you know, a whole fried chicken or something like that, that the temperature would drop drastically, and that you'd have some problems. But that's just my guess, if you if you it is powerful enough for you, and you just don't think the temperature control is good enough. You could buy a simple PID, you know, PID temperature controller, and, and a thermocouple and bypass the thermostat entirely, just plug it up. But you don't want PID, you got to switch it, turn it off with PID, which is going to be a very accurate temperature control. And for deep frying you want on off but most good PID controllers that you buy, you can turn them into on off controllers, right? So a PID controller like he is going to slowly get up the temperature and not overshoot, you don't care if you overshoot a little bit, you just want to get up there fast. So as soon as the temperature the oil drops, you want to go on full blast, but then you can have an external control that can be very accurate and well as accurate as an on offer bangbang thermostat can be and that wouldn't add that much to the cost. But you might have a power problem. Why do you think that?

That's a good answer?

That answer all right. From Colin DeRussy all to you revive this question, our pressure cooker jams, a good idea. So I had to go back, I think was in May and found Collins question on pressure cook jams. A few weeks ago, I bought a whole boatload of kumquats and made marmalade and then they wanted and he wants to know could marmalade or jammy jam in general be prepared in a pressure cooker to prevent the loss of volatile flavors because he realized that the smell that he was that was coming off of the pot was smell that was being lost? Right? That's the theory right? And so basically, he says what I understand is happening is that the boiling temperature of the marmalade or jam solution increases as water is being boiled off, and it's stopping at a particular temperature and the pressure cooker. Sorry, stopping at a particular temperature when you're cooking a jam is equivalent to stopping at a particular hydration level or amount of water or you know, or the or the solids level that's in it. And that we add extra water to a jam recipe because the packet needs time to cook and break out. And there you have it. So the question is Could he sealed a mixture in a pressure cooker and cook the jam without losing water or volatiles and get an equivalent texture with improved flavor? The boiling temperature will increase at the increased increased pressure. But do you think that will affect the pectin slash properties of the jam overall? I suppose there could be more thermal breakdown of flavor in a pressure cooker. Despite the decreased loss of volatiles what are my thoughts? Okay, well if you're going to do it this first of all, here's the here's the issue. If you knew I have to do some research and maybe during the commercial break, I can look it up because I forgot to look it up but you need what you need to know is the actual solids level of the jam that you're that you're shooting for. If the solids level the bricks is reasonable like in the on the order of 60% or or or they're about 70% even then you could probably just add the ingredients to a jar in a pressure cooker. Seal it so even if you had a non eventing pressure cooker which I don't like using I like using non venting pressure cookers in general because they think it'd do a better job with flavor but if you're sealing in a canning jar doesn't make much difference. And and pressure cook it at that higher temperature. You could conceivably get a product that will work but you have to know beforehand what the solid level of the fruit pulp is. And then therefore calculate how much sugar to add to it and you'd have to get it fairly accurate. That is all doable. And if I don't know if maybe if Jack or Joe has the time to research well, we're talking the Brix level VRI X level of jam or jelly II, we could do a ballpark estimate of whether or not it's feasible to just add all the ingredients sugar, fruit, etc into a jar and pressure cook it. But it'd be it might be possible. I don't know it would be difficult because you'd have to make sure you got it right every time. That makes sense. Yeah, you have a caller. Oh, caller you are on the air.

Hey, Dave. Hey, Jack. Hey, stars. How's it going? Good. This is Matt from this is Matt from Chicago. Howdy. Hi, I had a question about low temperature cooking of skirt steak. I tried it Suvi with the recipe I found on the web. And it was as tough as had cooked it for, you know, over a flame for hours. And I'm wondering, get any ideas on how to get better results.

Give me the recipe that you used. You know, I

don't remember that's the problem. I think it was the one on the Polly Science website.

How long did you cook it?

Geez, it seems like maybe two hours.

Yeah. And so here's, here's the thing. So if you're cooking a skirt steak. I like to do skirt steak, low temps. But what temperature you cook the skirt steak to is entirely dependent on how long you cook it right. So if you're only gonna cook this skirt steak for a couple of hours, you're going to need to go fairly high, like 57 Celsius, let's say which is a good number 57 Celsius. If you're going to do it for like an hour or 45 minutes or an hour and a half like that, then you have to cool it down and then sear it because a skirt steak is so thin that if you if you were to try to sear it directly out of the circulator, it just overcook and you might as well not have done low temp at all. Okay, okay.

I think it actually, I think I did sear it afterwards. Immediately. So yeah.

When you have to see it afterwards, really? Are the textures not going to be very, very good. You know, but you're No. Good. Yeah, the other way to do it is to cook it down near where you'd cook a ribeye. So like 55 for a long time, like, nine 910 hours, or, you know, and then let it, let it cool down again. And then just take it and hard hard sear it and that will actually warm up the inside and overcook the outside a little bit. But that's going to give a really, really high quality tender skirt steak. Okay, if, if you're you the alternative, right is to sear it beforehand, like it's a normal skirt steak, and then just quickly throw it into into into like a bag and let it let it come up to tamping in a circulator. The problem is your crust isn't going to be that great afterwards. And you know what I mean?

It isn't a good candidate for the double shear i i Take it, or is it?

Well, you can't you can I've done a double sear on it. And what the advantage of the double sear is that the second time you see here, it's going to color and crust up really quickly. But you know, then you might might run the problem that he knows something goes wrong and you and you and you dry it out a little bit I would definitely not on skirt steak pre sear it before you load template because it's going to cure through fairly quickly with the salt I would definitely mean peppers fine or whatever or whatever marinade you want. But I would not I would not salt it until right before the second year.

That's interesting. I actually use a lime juice and my marinade and it just makes it absolutely delicious. And I usually just do it the standard you know, just sear it in a real hot pan after it's marinated a while and don't even bother with low temp but I figured I'd try it I've got a I've got a rig in my basement for low typical gear for sushi and I figured I'd try it because I'm trying everything sushi now that I got the rig and some things have turned out really good but the skirt steak is one thing that did not and I was just curious if you had any thoughts so I appreciate I knew

he was going to do this and you're gonna you're gonna love this. This is what this is the way that I actually cook skirt steak, right? I would do it the I would not see it beforehand. I would do your do your your marinade or whatever else you want to do put it in the bag, cook it if you don't have the time 57 For like I say like an hour or so. Or like 55 for longer like six, seven, whatever hours. It's going to get more tender, let it cool down. And then you can even have it in the fridge, pull it out and do your hard sear on it just like you were cooking it normally and what you'll just have So, if you can focus on that crust and you just have a much more tender skirt steak on the inside than you would with a normal cooking technique.

Now give that a shot then

already let us know how it worked.

All right, thanks a lot, guys. We'll talk to you later.

You have another call. Do you have another call?

Okay, caller you're on the air.

Hi, yeah, afternoon. How are you? I'm doing alright. Alright, so I'm a bit of a homebrewer. And I've been doing a little bit of shopping on modern, modernist pantry. And I've been I've been referred to you to solution for a problem that I've been having. I've been working on making cream liqueur. And I've purchased some sodium caseinate from the modernist pantry. And I was initially under the impression that that might help me to combine my dairy with my alcohol that I've been producing. And it it it's stable for a little while, but I let it sit out at room temperature for about six hours. And I put it next to a very small amount of already store bought him the core and the store but crema core remains stable. However, mine, it doesn't billet per se the the dairy molecules from the water molecules. It just separates into layers as a thicker homogenized cream on the top and a more watery, less viscous liquid on the bottom. I'm doing further research and I'm finding out that glycerol minus glisser glycerol monostearate might help me out gfM. But I was wondering if you had any advice as far as to how I would implement the GSM if I were to obtain some. And if I may be using the the sodium caseinate incorrectly?

Hey, well, I I mean, I have a lot of experience with emulsified alcoholic beverages but not making cream liquors as such, what you're using actual cream?

Well, I did one batch with a little with a splash of cream. And then I did another batch with a splash of milk. I also tried to use making my own condensed dream. And using content like you know what, I think I use malt malt powder, a little bit of sugar, and milk and a little bit of vanilla. And I made like a condensed condensed milk and use tried to use that I thought maybe the sugar would be a decent buffer to help bind the dairy to the to the liquor. I don't know if maybe my alcohol content is something that might be affecting it. I'm at about 22% Alcohol con. So I'm not sure

you're you're so you're not curling at all. You're just getting phase separation. Yes. Yeah. I mean, I'm guessing that I've never researched like a Bailey's or anything like that, to see like what the fat content of Bailey's is. But if you're getting a face separation just sounds like you need an emulsifier in there. You know, and neither what you're mentioning is a is an emulsifier. The one that I typically use in in the drinks at Booker and DAX is probably won't work for your application, or might is a mixture and it is not what the cream the core people use at all. But it's a mixture of its gum arabic, which acts as an emulsifier and Xanthan which acts as a stabilizer. Now you probably want to go to kind of a more of a hardcore Amulsar emulsifier when you get when you when you when a face up when you get to face separation, if you just rock it back and forth to go back together or no.

It actually it does to an extent. But I think it's more of like the temperature that it's been sitting out for a while because all the ingredients and mixing them sort of like the dairies just from the fridge. I haven't gone I haven't been able to sit down and tested from letting the dairy sit out at room temperature. I also found the heat became a factor in the initial combination. It was important that the dairy was warm in order to get the emulsification to work initially. And then once it cools down and it sits and it settles at room temperature for a while it eventually separates and I can get it to come back together. But then once I let it sit for another half hour after you know, bending it back together it'll separate again.

I'll tell you what I'm gonna do I like it's an interesting thing I should know I should know this. Just because Have you know what I do for a living? So what I what I'm going to do is I'm going to figure out what they do in the industry to make cream liquors. And whether or not the what the fat level, if any of those things and kind of figure out how they do it, and then I'll come back, probably not next week, because next week, I don't know if I'm gonna be able to have the radio show cuz I'm gonna be in the air on the way to California. I think about the week after that, I'm going to come back and answer that question. I'll give you a much more definitive answer. Okay.

Okay. And if, if by chance, are you you are in the city right now? Right.

I'm in New Orleans details in the cocktail. You. Okay, I

was under the impression that you were in Manhattan there in New York City. All right. Well, would it would you? Would you be able to also, I mean, I know that you say you're going to be going back on the air with these answers, but will there be any way you might be able to contact me directly

as possible give that when you when you go off Give, give jack your info or maybe Cadet tweeted out or something like that. Alrighty. All

right. Thank you very much for your time. I do. Lastly, do you would you think that if I were to purchase them glycerol monostearate. Do you think that that might be a decent avenue to approach?

I just don't I don't I don't want to I don't want to read say yes or no off the top my head without really doing the research on it.

All right. Thank you very much for your time. Hi, cool.

All right. So right before we take a break, right before we take the break, Joe Gargano writes in by the way is from New Haven, which is where the anyway so Jack wants to know does anyone want the Bluto the music from my college days and we've got the first person in says that they liked that what he hears what he read. I wrote a few months back about soy with cream your advice helped and I made some adjustment. It turns out that soft tofu coconut milk and some stabilizers works great right out of the safe India we couldn't save him but more importantly, I want more Bluto this crab is heavy. Do we have a we have a link to any of this anywhere? So Jack, we have someone that wants to Blue though.

Wow. There it is. So when you return?

Yeah. Billy Joel no bluedot today because it's only on my iPhone. And we don't have it actually copy over on to the heritage radio. Computers so we're gonna have to go because enough of that cheesy jazz. No offense, I like jazz. Plus, he also wants pictures of me getting my face smashed down on stage, which I don't think actually exist on for unfortunately, but, you know, he wants like stage diving pics and stuff like that. And then he suggested that we start a band where, you know, I guess he's going to come in start to start a band with us where we write about my reactions and ag our ag our clarification, and he wants to call it mired in the reactors. He's got to let me have bass solos and every song but he only wants to do it if we can get nd Jesus to be the frontman. What do you think?

We'll have to see that's going to be tough. He's in high demand.

Yeah, I'm sure every every band in Bushwick wants nd Jesus. frontman Why wouldn't they? Yeah, right I mean even the Stasha would go to see any Jesus at the front man if he hates hipster bands love bands mustache oh, by the way, like her one of her great lifetime skills is to be able to get into any any concert for free and go backstage without having to perform any sort of awful acts.

I retired that

we're tired but it's like it's a you know it's a great skill it's like I can shotgun a beer very well also a retired skill of mine. I don't go around

me Fallon show there wasn't it hasn't been retired

I didn't shotgun a beer balance show.

You asked if you could

remember I was joking. Joking. Plus, they only have by the way for those who don't know run a Jimmy Fallon show and one of their sponsors is Bud Light platinum which is basically Bud Light where they add some extra boost to it. It's like straight up that extra boost and they put it in like a blue bottle that looks like kind of like a Saratoga water a tiny bottle but you can't shotgun out of a bottle does you know about

ask them if they had cans so that you could show

a joke joke and I no longer shotgun although I am quite good at and retired anyway okay, so why don't we go to our first commercial break come back with more cooking issues

shout outs you bad guy gotta be right in some way to go man Oh now we have. To fast pastures is 146 year old multi generational family farm that works in cooperation with nature to produce artisans, the safe, healthy, nutritious and good to eat. Without fail, we ensure that our production practices are economically practical, ecologically sustainable, and that the animals are always humanely treated. We never falter in our determination to conduct our business in an honourable manner. For more information, visit White Oak pastures.com

currently listening to brothers and yc real long way to go. Ben fronted by our very own Damon volti and we're coming back.

We Papa's on the air.

Hey Damon. Both you fronts the band. Yeah, well, I

guess he's not the he's not the frontman, but he's the lead guitar. That's his band. Is his twin also in the band. Yeah. That's why they're called brothers.

Yeah, she's helped me hear over the telephone. I can't hear anything. So we got we got we popped up brought slash bam. On the phone. Yes.

Hi, Dave. Hi,

we Bob. What's up? How's everything going?

Going? Well, so for those of you that don't know what's going on, we probably would be proud aka to the rest of the world. Bam. Just got his Kickstarter fully funded. And they're making a relatively low cost simple to use at home immersion circulator. And what's the cost of this sucker?

Is 359 339.

All right. 359. And, you know, I don't know go on the piano. How do you buy one of these suckers?

So right, right now Kickstarter campaigns closed. So you just go to shop dot Nami q.com to preorder one.

Now, what's your ETA for actual units? ETA for

my Christmas? And, yeah, we have a lot of demands. We're gonna give priority to the Kickstarter people. But we're still working that out. It should be the same match.

We'll see. So I hear that you have something to discuss over the cooking issues airwave regarding this?

Silence

Sorry, sorry. Yeah, sounds like it's not.

No, I didn't I didn't hear you.

Oh, you told me you wanted to speak about Ziploc bags.

Oh, no. So yeah, we have we have a lot of emails coming in, you know, people being concerned with Ziploc bags. And I feel like a lot of people still have issues with cooking in plastic. So

typically, specifically zip zip locks, though, as opposed to the you're not getting any calls in with questions about cooking in Suvi. Cook showbags. Right. You have people calling with questions on on the the wisdom of using Ziploc bags for cooking low temp, right. Right. Yeah. Well, here's here's here's my thought and the reason I guess is because on your Kickstarter campaign video, there is a picture of someone putting food in a ziplock to, to do the cooking with the with your device. What's your device called again? The Nami Gu Nami qu O yeah, naniko. So, what's my feeling on blood bags? I think I might have told the story once, but I could tell it again. I was doing the Martha Stewart show and they they decided to just have like a bunch of like tech fools on. So, you know, Nathan was on via Myhrvold was on via you know, he wasn't actually on they showed she did a tour. Martha Stewart did a tour of his, his lab there. And they had grant Acas was on and and I was on. And so I was talking to grant backstage Grenache, of course, from Alinea. I was talking backstage that he was getting a lot of flack from SC Johnson wax A Family Company, which is I believe the people that make the ziploc bag and basically they yelled at him because he had a video on the web where he was using a Ziplock to do to do with low temperature cooking. And I think it's really strange that they have a problem with it or that anyone has a problem with it because the ziplock bag Eggs are rated for reheating in a nook, right? I mean, just right on that you can reheat stuff in them in a new issue is Ziploc bag. And I could be wrong, but I'm not, it's made out of polyethylene and, and fruit fruit pro grade, obviously, polyethylene. And it's the same stuff that most plastic wrap is made out of polyethylene. And what it can't do is get anywhere near the boiling because boiling point of water 100. C, because it gets very, very soft there. And that's very close to the melting point. However, it works fine in the 50s. And I never really take it above the low 60s ever, because I don't have a need to Celsius that is. But in that range, they are perfectly fine. And I can't understand any argument against using Ziploc bags for cooking low temp at those temperatures, so long as you aren't assuming that you're preserving something for any length of time, because you haven't put a vacuum seal on it. So long as you're not heating it above any other, you know, a above in the 60s somewhere. I can't see any argument whereby cooking in any form of plastic would be okay, and not in a ziplock under those circumstances. You don't have saying,

brother? Yeah,

like the food, food favors. And a lot of you know sides dealers that are on the market, they're using the same kind of material. And somehow, somehow those are being like promoted, or used with, like, leaves a dream or whatever. Right? Well, I just love

those bags. Like even cook me polyethylene is a good choice. And I'm having a little trouble hearing you have a polyethylene is a good choice for for food applications, just because it doesn't have to have plasticizers in it. And it doesn't react with food very much. Usually those bags that were rated to higher temperatures will have multiple, multiple plastic layers, and so that they keep their integrity at higher temperatures. But again, again, like most of this is completely moot, because we're keeping our temperatures very much lower than is ever going to be a problem when we're using low temperature cooking. So I just I literally except for the fact that Johnson SC Johnson wax doesn't I believe it SC Johnson wax does not want to have any sort of liability from saying you can cook in their bags, as opposed to you know, reheating in a very specific way. Because they don't want to assume that liability, they just say you can't do it. And then that them saying you can't do it. It's just getting promulgated on the on the on the on the web. And by people. I don't really understand any other sort of argument. I would love to hear from somebody what that argument is, but I haven't heard. I haven't heard any good reasons.

Yeah. Yeah. And also, thanks for the mention last time on her dish radio. So our nominee who is actually 750 watts. And some people have been saying, Oh, that, you know, that's low, whatever. But then, I think I think for the purpose of maintaining perfect temperatures. I think 750 Watts is way more than enough. What do you think?

Well, that was the one question I had, when I talked about it on the air was, I mean, what was the reason you went 750 instead of the full 1000 that most of the other companies are using?

Well, that's just the type of heaters that we're using. And for for the size that we're able to get it down to. We've matched it up with 750 Watts, we've had some 1000 Watts prototype, however, but it doesn't, doesn't make doesn't make much of a difference like how fast like you can you can keep the water

testing on Rosewood we have this thing.

Just regular, I think the 12 volt leader, like fence.

Yeah, I mean, the ones where like the, you know, the, the the 1000 Watt circulators start crapping out. Anytime you go above a normal full size lexan. And then they start they start sucking wind. So I mean, I think what just what you're doing by any by any sort of power limitation, what you're doing is you're you're you're just tapping the upper size of the water bath that you can reliably heat with it. You're also capping the recovery rate Have it when you drop a large food load into it. So, for instance, you know, you, you simply can't maintain easily any temperature also depends on the temperature you're trying to get to, it's a lot easier to get, you know, a water bath up to 55 Celsius, let's say that it is to get a water bath up to 85 Celsius, let's say because you're there's a lot more losses to the atmosphere, because the water wants to go off a lot more as vapor at those temperatures. And so you're having to put a lot more energy and you're getting, you know, use proportionally, a higher temperature relative to ambient and so you have to drive it harder because you have higher heat losses out of your out of your, your vessel. So a normal 1000 Watts circulator, in a in a large Lexus, and that's, you know, higher than the one that I normally recommend, I can't really get it to go above about 55. And I can't have, it doesn't really drive an accurate temperature at those levels, you know, when you drop the loads into them, and so I only recommend using giant baths like that with a circulator, for reheat where the temperature isn't as accurate as the temperature, the need for accuracy isn't as high. So if you are cooking a smaller in a smaller vessel, like a half Lex, and let's say that I'm sure 750 Watts is fine. But my question would be is, is like how would a 750 perform and a full size? Lexan versus 1000 watts? I don't know. I've never I've never done it. You know what I mean? So I can't tell you, me, but those are just my concerns, I would bet for the for for 90% of the people. If you're going to work at home, very few people at home need to drive anything bigger than a half lifespan.

Right. And that's where i That's why That's why we've designed an army who to work with, you know, parts of any size from three quarters and up. So we actually, that was the size that we had in mind and 750 Watt is more than adequate. But you know, anything anything bigger than than the lifespan then you know, you're going a little bit overboard.

The short term for house yeah, I mean, yeah, yeah, by the way, we pop it you know, you're in Bangkok now, right?

No, actually, I'm in San Francisco, I think. And you're coming here soon. Yeah, yeah.

I had I might not so we because we as a product designer, but also went to the French Culinary Institute and, and worked with us so he knows that we can over very easily overstuff a full five legs. And but this isn't designed for that it's designed for people at home. Right? Right. When you're going to get one foot for us to play with,

as soon as possible. We're about we're about to go into production in China, I leave. I leave San Cisco on August 1. And we'll be in China for a long time until will will supervise everything until delivery, basically.

Alright, well, well listen, congratulations on the new product and I might just miss you. I think I fly out when you fly. You fly back when you get back in the country. You know, come and come and say howdy. We love we love ourselves and we think it will.

But yeah, for for anyone out there who's never been to Booker and backstage bar. In New York City you need to go because not only not only that, the cocktails are amazing. If you take your dates there, it's gonna feel the deal.

Hey, check this out. For those of you that don't know we pop with our very first caller ever into the radio show. Ever. Is that true? Yeah, we bought very first caller of all times. And from Bangkok by the way, and and you know, for those who go to the bar, we have a Thai basil drink on the menu, but I don't know why they call it Thai basil, because you know, we're actually going to make a holy basil drink coming up soon, because we have a regular time glow style basil drink that we really liked. But we don't want to put two basil drinks on the menu, because that's weird. But if we put three basil axon and turned out in the stash it grows a boatload of holy basil in her backyard. What about that we pop?

Up sounds great.

Yeah, we're just gonna call the drink holy basil. Probably basil. It's we're gonna call the drink. What do you think? Sounds good, right? I don't know what's in it yet. I gotta get the basil and play around with it. But it's going to be there. Don't worry about it. We're gonna have like, we're gonna have three basil drinks. We're gonna go basil crazy for the for the mid summer push. All basil all the time. Anyway. Alright, we publish and have a good time in China building your product. We can't wait. Congratulations on the new venture.