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Hello and welcome to cooking issues. This is Dave Arnold, your host of cooking issues coming to you live in the back of Roberta's pizzeria in Bushwick. Brooklyn joined as usual witness to Asha the hammer Lopez, how're you doing? This is good. And we got Joe in the engineering room still no jack? Did he die? Or is he just in Puerto Rico still in Puerto Rico? But it's like was he planning on being there this long or is he dead? Or is he just decided to move there? I think he's actually he's back from Puerto Rico. Just hates us. You're gonna have to talk with talk with him about so to actually you know today, Natasha is like my is my perfect kind of weather. It's freaking awesome. This is New York late fall. At its best uniformly overcast. There's not one ray of sun touching my disgusting white body burning me to death like my nemesis and Evil Nemesis, the sun and today is the most fertile day of the year. What does that mean? fertile?

Most people have sex and get pregnant today.

Really? Wow. Well, unrelated to me being so happy about it. It

was a great day.

It is a great day. So apparently it's a great day for a lot of people. A lot of people getting busy getting lucky today. But also Natasha well, and I think maybe this is part of it. Although not historically, who knows it's exactly the right temperature. If it was like three degrees colder, you could see your breath outside. And if it was three degrees warmer, the crazies would come out. Yeah, you know what I mean? Like there are no crazies on the street and not mentioned. For those of you they're gonna visit Roberta's pizzeria and hate hipsters as much as Natasha does. There's a secret back way to Roberta's. You don't come like it from the Williamsburg direction or from the L train direction which is like hipster train. You come from the j change direction down from flushing Avenue and you pass not one hipster in the entire walk. Either that or hipsters are like crazy people and they just don't come out when it gets out. Little bit nippy Is it because it's doesn't take that much energy to be crazy and usually crazy is just outside being crazy. And so they get cold because like we're we were outside we're moving around, you'd have to shoot me to get me to stand outside and do nothing you know what I mean? Yeah, I don't know interesting phenomenon the craziest, the craziest and the temperature anyway beautiful fall day. Call your questions live 27184972128 That's 718-497-2128 we're going to answer a stimulus question from a million years ago that we keep on forgetting to answer and here we go. Enjoy the show on podcast only as I'm in France, a great way to gain knowledge on cooking good fun to listen to and funky in a good way choice of music. Although now you know, we have the user submitted submitted music and so we have two different styles which I which I thoroughly enjoy. He liked that stuff, right? So it's good business. Okay, I'd appreciate your answering a question. I'd like to create a small appetizer, maybe two bites. The idea is to take two medium prawns and flash cook them so they stay juicy and remove the shell and pair them with two contrasting textures. I'd like to pair one prawn with an ultra light very brittle Marang in quotes, and the other one with a very chewy gummy bear also in quotes for the Marang one egg white whip to which we add lemon juice or another flavor for water Waterfoot base flavor I'm assuming until very late then stabilize with sugar or another hydrocolloid. Of course, the hydrocolloid can be pre mixed into flavored water first, and then put in the oven to dry up, I could not find any indications on stabilizing egg whites and your hydrocolloid primer, any suggestions for that sugar could work, but not sure the resulting taste with prawns or a savory dish. Okay, so let's go into that before we go to the gummy bear. So yeah, sugar makes the eggwhite denser and gives it structure for when it's drying up. But as you say, sugar is sweet. So you don't want to add a lot of sugar, you could use a different, especially if you're going to do like, you know, a cooked Marang where you cook the sugar beforehand and beat it in cook. So it's already stays coconut, you dry it out, you could use a less wheat sugar like isomalt. But it will still be somewhat sweet. There are other you know completely non sweet things that have the properties of sugar, you could add or you could do what I would do, which is going an entirely different direction. And use methylcellulose if you use methylcellulose F for like Frank F 50. Right, you can take whatever flavor base you want, if it doesn't have any sort of substance to it, you're going to need to add some bulking agent like a maltodextrin or something that is going to provide some structure to it. So you know like if there's no protein, and if there's no pectin, if there's no anything, you're going to need some structure, then you add methyl cell F 50, anywhere between about point seven, five. And up to but don't go over 1% of methyl cell F F like Frank 50. And you add it in a blender while it's mixing high speed so it doesn't clump up. And then if you want if it doesn't work, you you know, if you're worried about it not working, you can let it sit and hydrate for a while might not work in the milk base you might not want to do in milk base, but then you just whip it in a Kitchenaid with a with a with a balloon whisk. It'll it'll whip up like egg whites, and you can pipe it into any shape you want. And then you can dehydrate it in a dehydrator on a low oven. And, and they're crisp, they're great. They you can make anything with any flavor. You could go dead savory, you can go sweet, and it doesn't have any of the residual protein stuff that's left so it's very, very light and airy. And the less methylcellulose you use, the larger the bubbles will be and the more area it will be. But I tend to like in the area of about 0.9% or nine grams per liter of your product. Now listen, here's the important thing. Metal cellulose has trouble in that if you leave a methyl cellulose Marang out for a long time, it's going to absorb moisture and lose its crunch. So you're gonna want to keep it either if you're gonna use a dehydrator and I apologize is the one thing I know in Fahrenheit because my dehydrator only works in Fahrenheit, you want to dehydrate at around 135 to 100 135 degrees Fahrenheit, but you're going to want to store it at like 112 110 120 Lower much lower than 135 because if you store it at that high temperature if you cook for a long time I'm talking like a day or two to hold it, it's going to start tasting cooked. Now if you need to keep it in a dehydrator when you're getting ready for service because it's going to absorb moisture or you can package it along with a desiccant which is a silicone gel that a lot of pastry people get and use package it in a container with a desiccant we'll remove all the moisture and keep it crunchy, but that's what I would do if I was wanting to Marang that was totally stable because it doesn't require very much thinking or very much tweaking and it works all the time and I like it. Okay, now for the gummy bear I wanted to grind some wanted to grind some sage up fine along with Paragon or other ground star NS or something like that and just a bit of water with high Aysel jellen and or Iota Carageenan. Now remember, a finish once gel the gum would be cut in a few one by one by one centimeter You're accused to be eaten hole with the prawn. Any advice on how to use the herbs so that the gummy bear really packs a punch of flavor, which hydrocolloid show us any problems with flavor release temperature or acidity to think about, okay, so here's, here's the deal. So, hi, there's two kinds of gelatin. For those who don't know, gelatin is one of these gelling agents new rage gelling agent. It's a micro it's natural, but it's you know, derived from microbial fermentation. There's Heisel Jolin and lo Aysel Joanne lo Aysel. Joanne is brittle like Aguilar, and it. It was brittle. There you have it. Hazel Joanne is very elastic. I do not enjoy. Straight up. Hi. So Joanne preparations because they're extremely rubbery. They don't really imitate they don't really imitate gummy bears. Or in the other one, you mentioned Iota care again, and also so Iota Carageenan kappa carrageenan two most common care gains people use kappa brittle like ag are in fact is very closely related to AG R and Iota which is elastic and stretchy. Also, Iota typically when you're using it you're using it in low concentrations for things like puddings because that allows you to share it and then have it reset up into in jail that's a kind of a unique property along with reacting very nicely with milk but neither of those two things alone are going to impart a real gummy bear texture why not just use gelatin gelatin is amazing has great flavor release and you know there's a lot of recipes out there for you know how to do a high gelatin preparations for real gummy bear because remember the hallmark of a good if you like gummy bears rice is real how much they should be hard right? Their heart What do you mean? They're physically you have to bite into the you don't just break apart like a marshmallow. You don't like marshmallows. There's a you that doesn't like marshmallows or just doesn't care about you like jet puffed? Yeah, story about marshmallows. What does he don't like about him and marshmallows again? I forget. Is it the idea or is there something about texture? This is cutting the sound of the scissors cutting it What if it was cut in a different room? Think about the scissors and then you're like, I can't enjoy this because I know that at some point it was cut with the scissor. Wow. All right. All right. Not gonna, I'm just gonna let that one stay.

So the properties of a gummy bear that you're trying to get it with a gummy are that they are cohesive, elastic and hard. Okay. And if you look on Pat, there's a patent out right now someone using a mixture of gelatin and Carageenan but not I believe they're using low ace or the brittle ones. The gentleman's there to provide the hardness and you can use Jelena at a fairly low proportions. This is only if you want to do a vegetarian gummy, otherwise, I would just use gelatin. You know, gelatin is gonna provide the hardness and the IODE is going to provide a they don't use Iota they use a mixture of Iota and and I believe new which is a there's a billion different 9,000,000,008 different karagin is but you know new is one of the ones that you we don't really use much today in the patent literature. And you can look at it it is the inventors are Andrew J Godzilla and Neil Argo Morrison on a gelatin free gummy confection comprising the combination of gelatin gum and new Carageenan and our new IoT Carageenan blend. So the gelatin is there for the hardness and the IODE is there for the elastic elasticity and the cohesiveness and the recipe is actually there in the patent. So you can go look at it, which is a good thing to do. But I recommend just using gelatin unless you don't want to gummy bear. Now you're in France, a lot of people like you know, the pectin texture, in which case just go high pectin, nothing like in terms of very good flavor release in high concentrations, gelatin and pectin are the way to go. Gelatin is good, but in high concentrations can get kind of weird. And I've never done a super high concentration of like a highest low ace will mix to try and imitate gelatin, but anyone out there with some advice, what they get, right, what they get. Okay. So I apologize for not answering that question for so long. Right, right. Actually, Stan had a really interesting idea that we've never done about roto VABs. Same as saying so different, different flavors, right? Have different kinds of solubilities in different mediums like alcohol, or oil or Bumble bot, right? So typically, when we wrote a Vapp something, we wrote a Vapp the entire product to try and get as much flavor out of it as humanly possible, right? Yeah. So what But what'd he say? Why not? Have you ever tried, for instance, doing an oil extraction of something or an alcohol extraction versus water extraction and then wrote up those extractions without the product in it to try and separate different aspects of the flavor? Nope. Good, you could try it. Right. Okay. Mike writes in about lemongrass, happy holidays, everyone who couldn't use us. It's next week or last one before the holidays, really? So next week is how and by the way, for me holiday means Christmas. So next week is the Christmas edition of cooking issues calling all of your Christmas related or holiday or are we going to do one between Christmas and New Year's?

I don't know. Because I think New Year's falls on the day of the next one after Oh, it's

on Tuesday. So next week, your last chance for two weeks. Right? This was on a Tuesday? Yeah, something like that. Yeah. I just don't know anything. I can't believe the freaking year is over. Oh no, God, by the way, we're doing our holiday thing for the there's a holiday. What do you call it like an ice cream social but without ice cream today for the Booker and DAX Equipment Company and Booker index the bar are going to meet to ice skate in at the Bryant Park should be fun, right? We started like Nozomi be fun, but you like ice skating? I do. I just don't like just just like getting together with people. Those people whoa, how I hate people at softball games and all that. I'm just not. You've been pestering me about having a company Christmas party. I'm actually

gonna like a Christmas party where you drink.

I'm sure the bartenders are going to show up. They will bring liquor I highly doubt it. they'll already be wasted and I told Tristan to bring some contracts.

It's illegal.

Oh, okay. Well, yes, yes, it's technically Oh, sorry. It's my word. Mike with his lemongrass. Hello, have you happy holidays we just how we got into this nonsense. Happy holidays everyone to cookie issues. I hate mixing lemongrass by hand who doesn't start a hates lemongrass? Guess why? Guess why people you can't because you're not here with me? Because it grew in her backyard and it goes back to her hatred of everything from her childhood. Well, why do you hate it?

I used to like, like play with it and smell it and like now I feel nauseated when I think about it.

Natasha. What I love about her is that she properly uses nauseated instead of I do get angry about that one, but the but like what's true or false? You hate like, everyone else

has got a tangerine tree and a pomegranate tree. I like all those things. The lemongrass I used to play with it. So

I used to play with because we didn't have that stuff because I lived it. You know in the east coast here. What it Joisey Yeah, you know, you know, kind of onion grass. I used to rip up on the grass and smell the grass constantly all the time. I still love myself some onions. Anyway, whatever. My case mix mincing lemongrass by hand. A few cookbooks recommend against using a food processor given that the blades create friction, and therefore heat and that this damages the flavor of the lemongrass. Any thoughts on this? Given that lemongrass is going to be heated at a later point? Should this even matter to me? Thanks, Mike. I do not think that should matter to you, Mike. I think that's a lot of load horse hockey. I look I'm willing to I'm willing to have my butt handed to me on this one. But I don't think it's a problem. I think like the reason I wouldn't use it is that food processor isn't that good at breaking up lemongrass properly and I detest the long like the shooting star shades is even more than it is the long fibery craps from an inappropriately processed lemongrass. Right. So I mean, like if you mix it by hand across, you know, across ways, you're guaranteed to not have any long fibers, which is good. So I mean, I think it's less about the friction or the heat, especially if you're going to heat it later. And because there's not that much heat in a typical food processor, now you can get a good bit of heat and a Vita prep or something like that. But I think it's more about the about the length of the fibers. You don't want any long nasty fibers. I detest the texture of kind of cellulosic and you know, lignified fibers in my food, you know, unless I'm chewing on sugarcane, and then I chew on it for some reason, because of a mental problem until my gums bleed. You ever do that? Yeah. Yeah, it's terrible, right? It's horrible. Which is why instead of using sugar cane in a drink, consider saving the course from pineapples and vacuum infusing some sugar into the core of a pineapple and using that instead of the typical sugar cane garnish. I need to get our sugar cane press back out to use it, though. They'll never do it the bar that'd be awesome. I do like sugar cane drinks, like fresh sugar cane juice. Was I forget the word for it in Portuguese. I love that stuff. They look for it eventually. Eventually we'll do it someday. Someday. Anyway, so there you go Mike and with that Josh we take our first commercial break coming right back catches like more cooking Jews.

Man Joe, your computer's so slow. I can't even use this thing. Yeah, I should probably get a new one. Do you have any suggestions? I'll totally man you should go to tech

serve. Okay, what's so good about tech serve? Well, they've got this

awesome new insider program that's free when you get a new Mac with Apple Care. So you should buy your computer there because you get 50% off data transfer, free loaner computers, front of the line repair privileges and annual Mac tune up service backup consultation and setup seminars and much more. Okay, yeah, where's TXR 119 West 23rd Street in New York City, their New York's premier authorized Apple reseller and service provider and you should totally check out tech surf.com for more information. All right, that settles it.

I'm headed to tech surf. Man, your computer just got called out your computer's busted your computers and flying sack. Yeah. Can you believe that was all improv? And Joe has not made it over to tech surf yet serious computer still is a steaming pile of horse poop. True. Are you you're allowed to say poop on the air? Right? I think that there's no regulations against poop. Yeah, I mean, even if we were on the real air I think I could say poop anyway. Matt writes in about lemon juice. Here's a word I'm not going to use on the on the on the air. Listen, Matt. I'm going to editorialize a little bit. Come up with a good word. Schwartz how much much Matt used a much much worse. In fact, I think one of the worst words in English language when you think about it,

right. Dave had to explain this word to me three years ago.

Yeah, rhymes rhymes with Greg and egg. I'm not gonna go into it anyway. I just got done Senator centrifuging some lemon and lime juice. I started with fresh Cruz juice treated with pectin x. Let it sit for a few hours and make it loose gel with Aguilar. Then I broke the gel up and spun at 4000 rpm which I'm assuming if you use a similar centrifuge to mine is also roughly 4000 G's. The lime turned out perfect but the lemon had a scum There you go scums going floating on the surface that was able to remove it with a coffee filter see below. I had the same thing happened with peach juice a few months back from what I can see it appears to be some kind of oil or grease. The question is what is that scum? And is there a way to avoid it? Thanks, Matt. Well, it depends there's a couple of things that can be floating on the top of the centrifuge first of all, I would recommend you change your your the way that you do lemon and lime juice you should lemon lime juice I would not sit with an egg or just mustaches least fond memories are trying to spin ag our gels in the centrifuges that are these your least fun never want to do what do you hate more? What's the worst that are like grapefruit how many tons for that for the for oh my god was horrible. But number what was your least favorite? Is that your least favorite tasks?

Yeah, yeah,

really? of all?

I let me think about it.

Okay, so So anyway, that's not the way to do it go by Kiesel Sol which is suspended silica Sol from the from the what's it called homebrew shop and Chi to San ch Curtis. And also from a homebrew shop. These are wine finding agents right. Then you add to for every liter of lime juice or lemon juice add to two milliliters of the SPL and also two milliliters be accurate of the Kiesel Sol. Stir it let it sit 15 minutes, add two milliliters of courtesan stir also be accurate 15 minutes, then two more milliliters Kiesel saw again, stir it up spin it, it'd be good every time. That's just that's the way to do lemon juice or lime juice. That's what we do at the bar and it never fails. Okay, now to your other problems, stuff floating on top, there are two things that can be going on. Sometimes you spin something that has some fat in it, in which case it floats up to the top. Sometimes you have some fat contaminating your buckets, if you spend directly in the buckets as I do, in which case, it floats on top. More often than not what's floating on the top looks like fat, but isn't is a floated layer of stuff. And it can be broken up cell stuff, which is phosphorus, but I doubt it, I doubt it could be some fat. Anyway, air. So what happens is when you blend something, or when you stir it or whisk it, you get air bubbles. And believe it or not, even under the force of 4000 times the force of gravity, air bubbles don't necessarily pop. And so you have a layer of stuff floating at the top of a lot of things after they spin even if they don't have fat in them. And the way to get around that is to do a quick vacuum cycle to de aerate the product before you spin it and if you do that, pretty much you'll get crystal clear stuff on the top from the from the get go. Certain things are more apt to throw a thing on the top than others tomatoes typically will have a layer floating on the top. If you vacuum them they won't certain things you can't get around it like coconuts have a lot of fat in them. And so if you blend those and don't get the air out, you get a mat a thick mat floating on the top which actually tastes good taste. But anyway, so that is my that is my theory and that's that's what's going on that's how to avoid it. Remember that were we spending that time that was crazy. Oh no. Oh So when you're gonna put stuff in a row that if you don't want it to boil over after you blend it, you put it in a vacuum machine chamber vacuum machine, you de aerate it, that's just, you know, standard procedure, but a lot of people don't, don't do it. And then when they run the rollover for the first time, it sprays all over the inside of the machine. Do you remember that time we had to DRA all of that? Was it the habanero that almost killed us when we do it? It was the horseradish.

horseradish? Oh my god, it's

horrible times.

Every day with Dane is a horrible day. Right? Pretty well, no, just most.

Back then, when we did everything ourselves,

we were in the school and we were working out of a trash room. I mean, like 100 by 100 square foot. And it was like a billion it was a billion to grid now people nostalgia. Anastasia hates me for a number of reasons. But one that she detest more than any other is the fact that I am an insensate brute. My body doesn't care what kind of temperature it's put in weather, you could freeze me out. You could burn me you could like my hands on fire. It just doesn't seem to bother me that much. And for some reason, this is in the stash is playbook, a hallmark of a poor, poor person, a low quality individual, as we like to say, and I hear I can't help but things don't bother me. But that trash room averaged, like 115 degrees, because we were in the same room as the refrigeration units. I'm talking like all year, 115 degrees in that son of a gun. And here's the thing about me, like, I don't mind any temperature if I'm working. But if I'm sitting in a trash room, sweating into a keyboard, I want to kill everybody. Everybody, right? I can be outside in that weather working. If I was working if I was doing something or cooking in a million degrees with I don't care, you know, I mean, like, you know, the

those are legitimate temperature readings like 115. Remember that?

Yeah, no, I remember we like when we got those new thermometers. We were like, come on, and then we like recalibrated them. And we're like, no, it's really like it's 115 degrees in here. And let me tell you something. It wasn't like 115 Arizona style, which is still the pace high. Because I've been to Arizona where the leg a you know, 100 degrees is legitimately not that hot in Arizona. It really isn't. You can go outside and 100 degree weather and it's fine. You know what I mean? Because it's so freakin dry. Because it's not the heat of the humidity. But listen at 115 degrees people, it is hot. Now in New York, it's 115 Sweet, humid degrees inside of that trash box. Man, that sucked. You were sitting there spinning egg or gels and Oh, my God. Anyway, good times. Good times. And that was bad. Number one. But my favorite part about it was I remember there was someone who wrote an internet article back when we were still doing the blog. We're gonna get that fixed again, right there at the Christmas break. Yeah, Christmas break. We're gonna get that fixed again, back when we were going full bore on the blog, which we hope to again someday. I'm gonna get paper. You're ready for it? I think. Yeah. Anyway, we were doing that. I had a guy say, Well, I don't have all of like the awesome resources that Dave has a mustache and I read this. And we burst out we burst out laughing right? We were laughing for like 20 minutes right? 115 degree hot box was stuffed. Everything is taped together with duct tape. I listen, I'm happy. I'm happy with everything. I'm totally happy. So this is not like oh, poor little weak baby man. You know what I mean? But but like the fact that matter is is that everything we own is held together with duct tape.

Right? Phones duct tape to the

phone was duct taped to the wall. That's my goal. My New Year's resolution peoples is to not be the guy whose box is duct taped together when he shows up to the party. You get a new box. Chip writes in about Calusa ins and Stasha Dave Jack and Joe will crap on Jack because he doesn't like us anymore. He's not showing up to the show. Just kidding. He I love Jack everyone knows jack right? Even though he insulted Joe's computer and I take umbrage. Have you been to collusion us recently collusion is by the way for those of you that don't haven't been in New York, collusion is kind of a well known and amazing kind of spice and ingredient shop. I guess it started out as having a lot of Indian and that kind of you know subcontinent style ingredients. And but now has just ingredients from everywhere all over the world and chefs regularly make pilgrimages to Colombians to kind of just browse the aisles and see kind of what exists or what's something they haven't used before and you can buy in fairly small packages. A similar store. For those you It's on. It's in the 20s on Lexington Avenue here in Manhattan. There's a another store called dual specialty shop which is dumb and named. No offense if anyone no one's ever listening, but they do a specialty shop is a really dumb name. It's over on First Avenue, I think over downtown in the East Village and they have they're not as big but they have a lot of interesting ingredients as well. So people go there searching for ingredients for bitters for cooking. What Anyway, so that's what glues DNS is in great, great place. I went in for some spices and notice they have a large selection of modern ingredients. They're not listed in the website. So you have to actually go there to verify sorry, by the way, collusion is website one of the world's worst websites. It's a horrible website. Horrible. No offense, crap, crap, horrible. The it's impossible to search for things on their website anyway. Anyway, just a few that I remember them having our kappa IoT Carageenan Ultra crypts Ultra crispy from national storage Corporation, national starch. I wish anyone would have a name as good as national starch, national storage and maltodextrin. Now but the question is what kind see one of the problems with Colossians is when they're bagging stuff like that, they don't necessarily write the provenance of the material on it so you don't know exactly what it is. That's one of the issues anyway. But there are probably two shelving units full of these ingredients. So it is nice if you're in a pinch, most were in the one ounce or two ounce bags. So good tip. I didn't know that but I haven't mentioned it on air is a place you can walk in and get stuff so it's good good. I don't think dual specialty has those kinds of ingredients so you're gonna go to Cluj ins for that kind of thing. I also wanted to send you a picture of the turkey I did this year I saw you can't see it because you're listening on the radio but it's nice looking turkey. Right? Good me anyway. In the smoker for about 2.5 hours wet. I like to mispronounce herb and call it herb How

does McGee McGee, he says herb,

you think like herb the guy whenever I say herb I think Herb like a like HERBIE, by the way and a stash and I said this is what we actually do for a living. We don't work on anything. We sit around and watch the YouTube of Hermey the elf getting his butt handed to him by the lead elf over and over the both that original version and the Full Metal Jacket version. Both of them. It's an all time low Rankin bass. It's crazy with all the weird like pagan weirdness that goes on and but they're going to love those shows. Anyway, back to back to this with in a smoker for about 2.5 hours a wet herb rub under the skin. There were only four of us. So when we're the traditional cooking method as well. Thanks for the great podcast chip. Thank you. Thank you for your picture of your turkey, right, turkeys. Okay, we have some questions in from the Twitter. Elena Assa writes in three bone prime rib for Christmas cooked off cvwd And the question is off the bone. I'm gonna live off the bone 55 C, finishing a 550 oven for about 1520 minutes. Those are all questions. Here's the answer. And that's actually like a compact Twitter question. Good compact quitter question. Here's the thing, if you're going to do it, so typically, if you're going to actually cook one, what you'll do is you'll cut it off the bone sear around and then some that's what some people do then read, tie it back to the bone and cook it using the bone as a as a kind of an insulator, protect it. You don't need to do that. If you're going to do it to lead I don't know whether or not you pull the bone off is up to you, right? But typically, you Okay, now here's where I'm gonna go against everything I've ever said just for easiness sake, I would bag the sucker and cook it to 5555 C 55 is a good number 55 C 55 one, but if I do do nothing to it beforehand, then this is where I'm going to sound crazy. Just like bagging a zippy with some oil, cook it off to 55 let it cool down. You know for quite a quite a while actually. And then throw it into your super hot oven for longer than 15 to 20 minutes. I would do it until you get a nice nice super crisp crust. You like primary breast stars. What's your favorite part about prime? Smells like home? Oh, okay, well, weird. I was gonna say the crunchy outside parts that are overcooked along with the inside that's rare. So you don't want to skimp on producing those crunchy burnt fat things on the outside. So I would say do a 55 Let it cool down for a minute and then a little bit longer in the oven at the super high temperature. When I did my turkey this year. I had it in there for like an hour and a half in a pretty hot oven because I but I cooked it all the way through so I wouldn't be afraid of over cooking in the outside in a traditional way because we love it that stuff. The one the worst prime rib I ever did was when I cooked it cvwd All the way through and didn't finish enough on the outside and it was too uniform in the middle. It was a horrible nightmare. You sent me to call. Yes. Caller you're on the air.

Hi, my name is Pierre Balistreri. I live in Wisconsin, Milwaukee. I help run my family restaurant. And I just graduated from CIA is all about a year ago. And I'm looking to go back to school for food science and wondering if you could make do like top five schools or just general advice on that.

So like when you say food science, do you mean actual food science like a PhD? Or do you mean just kind of new techniques for use in restaurant?

I think a combination of both. Yeah, I

mean, here's the thing, most of the actual food science, places are focused on more industrial, industrial applications. And it's changing a little bit now. But the the issue is, is that there's very little money in worrying about problems that are only geared towards restaurants. In other words to fund real scientific research that's changing a little bit, I would look at the kind of research chefs Association if you're interested in food science programs. I mean, I don't know who's currently the best. I mean, especially out where you are, I don't know what's currently the best. I mean, over here. I mean, obviously, Rutgers has a good program and food science because it's near where a lot of the flavor houses are. You know, there's, there's also Cornell has an interesting food science program, you might you might want to look at, but I don't really know who's the best feeder for that kind of stuff. I mean, obviously, if you want to do wine or enology Davis, you know, what, I don't know, kind of what kind of programs that they have. The other thing is, is that, you know, if you do some work in that, like maybe get a masters that's you could then get a job being a chef or doing research work at a at a flavor house, we just met, you know, a bunch of them. And they're kind of an interesting crew. Now from, from a food from a food tech for restaurant stuff. I mean, obviously, you know, we teach at the at the FCI, we teach low temperature cvwd work that's geared at chefs, that's like two days in and out. It's not a food science class by any stretch. It's like low temperature cvwd. Chris Young is from Monterey because Nina is starting up his program at Johnson Wales. But and you know, Chris, Chris loss, who's at CIA is still doing some doing some work with that, too. But I don't know what kind of classes they offer. But it's all a question of what you're trying to do with it, do it. I mean, I don't know how much a food science program is going to help in a restaurant unless you're just a lover of knowledge which case go for it. You know what I mean? I mean, that's, that's what gets me up in the morning is just liking knowledge. So

yeah, I mean, and that's kind of one of the reasons I want to go back is like, I want to continue learning, you know, and with everything I learned from school, now being able to apply it to my, my family restaurant, I just kind of want to continue that I'm only 23. And I feel like I wouldn't really like going to school here isn't that in my mind, I still want to travel and like, see things and learn things. So that's part of it as

well. Right? I mean, if you get, you know, another thing you can do, if you're interested in just like the, the restaurant side of it, you know, and this is what a lot of people I know, do they go they work for someone in the US that they can get, you know, starch basically, for someone who is doing this kind of work. Right. Right. And then, you know, so you know, Wiley or, you know, grant or, you know, Polly rent someone, you know what I mean. And then after a while astonishing there, they then get the recommendations to go work at like Noma or in Spain. And then, you know, they make the, you know, the spend some while so that's, you know, fabulous, who's, you know, worked with us for a long time. That's where he, you know, he worked with us for a while, then worked with Johnny Zini. Back when he was a George for a long time, and then, you know, spent a long time studying at Noma and other places and traveled the world and has picked up you know, if you're, if you're young, and if you can, you know, if you can do it, if you can live that lifestyle is a good way to see what is current right now in kitchen. But you have to be willing to put your time in and each one of the kitchens for that. You know what I mean? Yeah, yeah, that sounds like your,

I guess that's kind of a fact I've been, I mean, I knew already, but I think I've been kind of making myself and it isn't. Thank you, this was very helpful.

And by the way, that last trepidation you're showing is very smart. Like, if you if you even think that you don't want to do that, then don't send yourself down that road. Do you know what I'm saying? Because if you send yourself down that road, and you and it starts, you start feeling like, you know, this wasn't the right move, it's a long road to be halfway down and find out that it wasn't the road you wanted to be on. Do you know what I'm saying? Right? Whereas, you know, if you're going to go take a program in a school, like food science, you're learning all the time, and it's not the same. It's not the same sort. I don't think you'll feel the same sort of sense of crap. If it's not the road you want to go down. You know what I mean?

Right, right. Yeah. And I guess I guess that's what I still need to decide.

Right? Cool. Well, well, good luck, and I hope everything works out for you.

All right, thank you very much.

No problem. Okay, so at class I don't know at class name because at class name is written in Japanese characters that I don't understand on his on his or her twitter feed. But you know, one of our Twitter buddies can melatonin be used as an antioxidant in food? Does it have any advantages some melatonin is you know, a hormone that I guess is made in the in the pineal gland. And it you know, it's regulates sleep patterns and a bunch of other things. It's a powerful also antioxidant. And it's sold as a dietary supplement here in the US. But it's not you there's a strange rule in the US and here it is, it's that if, like, the rules for selling you something that you put into your body as a dietary supplement are a lot less stringent than the rules governing what you put into food and it like everything is everything is completely back but word on this kind of stuff. For instance, also like it's like the same thing where loads not the same but irritating the way regulations work, you know, usual and ICU Chanology is clove oil is considered safe to eat, but is not approved to use as a fish to anesthetic. That's the dumbest thing in the world. So when we use it, we have to say that it's a spice done anyway. But the other side actually can be crazy is that things that aren't on the gra s ie generally regarded as safe, which is the main list of things can be used as dietary supplements. So you could buy melatonin as a dietary supplement. And you could grind it up and add it to a beverage but there was a an energy drink manufacturer who's making a relaxation, blah, blah, blah that added doped with melatonin, not just things that contain melatonin, but doped with melatonin and they got a warning letter saying that, you know, you shouldn't do that it was the company was innovative beverage, and they had these relaxation drinks that have melatonin. And it's not approved as a food additive. That That said, I mean, I don't see why technically, it wouldn't work. I don't know what the stuff tastes like. Have you ever taken a no, mean? No, I never taken it. I mean, the other thing is, you know what one thing to do and I don't have time to I didn't have time to afford now but like, you could just buy some melatonin, grind it up and add it to some stuff that usually turns nasty, like apple juice and see whether or not it keeps the apple juice from you know, turning. But be aware that even though melatonin is passed fairly quickly in the by the liver, according to what I read, it's like a one pass through the liver and it's out. You might make people sleepy, sleepy time, right? Because it's supposed to be the relaxation thing. So if you want people you know, passing out at your restaurant table, you know, anyway, so that's my that's my view, but I do not, I do not know and I cannot watch the word advocate. Okay, so, a couple things that I'm working on now. I sent out a Twitter question. Where can we get pig bladders? Because Piper sauce Shepherd Danielle use pig bladder, pig bladder. And this I started thinking about again because we got a question I don't know about a month ago or a couple weeks ago about not using plastic bags for cvwd work. And so I was interested because there's an old kind of natural on puppy old technique where you use a pig bladder to to hold things in while you cook them. And so I was wondering whether or not you could use a pig bladder to do some kind of rudimentary low temp work. Now that mean the problem obviously is that pig bladders unlike plastic bags are semi permeable, ie things can travel in and out of it. In fact, the whole notion of a semi permeable membrane was discovered with pig bladders by a guy named John Antoine Nooyi who was a physicist and in the 1700s and he was the person who noticed that pig bladders slowly pass things in and out and there was other experiments afterwards that showed that certain things can migrate across pig bladder. So the question is, if you're going to cook for long, short periods of time, I think you could probably cook in a pig bladder without too much of flavor crossing back and forth or too much loss or too much kind of the fact that it's poaching because the numbers that I read were that they transfer rate across pig bladder membranes is fairly slow. You could also probably coat the pig bladder in something that would reduce the permeability even more like zine or something like that. But then it wouldn't you know, then that's kind of a pain in the butt. But I found a couple of sources for pig bladders on the internet. Thanks to the folks on Twitter we have two different sources of it that the sent in. So we're gonna get ourselves some pig bladders, probably not before New Year, and we're going to do some low temperature people out of work. How's that sound? Sounds good. Sounds good. And lastly, I'll leave with this where we are going to do some more lobster experiments so for those of you that follow my lobster and it's not just like oh crap, when was the last time we did lobsters experiments? Stars we I did it in my house. You didn't have to deal with it. Yeah. Anyway.