Speaker 1: I wanted to talk about a couple of methods of
Speaker 1: cooking that are less known. There are methods that if
Speaker 1: you're like a big time home cook and you're always
Speaker 1: behind the stovetop or the oven, that you might know these,
Speaker 1: but maybe you haven't worked on them before. Maybe they
Speaker 1: aren't something that you've done yourself. So when you are
Speaker 1: cooking with souv'd, which has become much more known than
Speaker 1: it was in the past. When I first got into it,
Speaker 1: these souvd immersion circulators were twelve hundred and fifteen hundred dollars.
Speaker 1: Now you can get them for one hundred bucks. And
Speaker 1: the technology is probably more advanced in a lot of ways.
Speaker 1: But for those of you have heard about it but
Speaker 1: haven't used it, or maybe got one as a gift
Speaker 1: and han't haven't really used it, don't know what to
Speaker 1: use it for. Souvied simply means under pressure. NIQUE involves
Speaker 1: vacuum cealing food in a plastic bag and then you
Speaker 1: cook it in a water bath, but at a precise temperature.
Speaker 1: So basically you're poaching, but it's in a bag very
Speaker 1: very highly controlled temperature. In this case, you're looking within
Speaker 1: a I don't know a tenth of a degree or
Speaker 1: something very precise. It's known for producing incredibly tender and
Speaker 1: evenly cooked results, especially with proteins like meats, fish, chicken
Speaker 1: can be fantastic, but there's techniques otherwise, don't you don't
Speaker 1: do it right, or you do it for too long,
Speaker 1: or the wrong temperature. Chicken could come out rubbery or
Speaker 1: mushe It's kind of weird, but essentially it's this way.
Speaker 1: When we cook with heat, dry heat, we're pushing that
Speaker 1: heat into the food. And that's why when you cook
Speaker 1: a steak and you say medium, rather they say okay,
Speaker 1: that's going to be a warm pink center or a
Speaker 1: warm red center, and you go, oh ok. And that
Speaker 1: means that the whole steak is not medium rare. The
Speaker 1: center is because the heat has to push from the
Speaker 1: outside to the inside, right, So five hundred degrees whatever
Speaker 1: you have the ofn on or if you're grilling, whatever
Speaker 1: it is, is pushing that heat into the center because
Speaker 1: the center has is the last thing to cook. And
Speaker 1: that's really the temperature that you're getting in the center,
Speaker 1: not around. It's stradations of you know, strata of different temperatures.
Speaker 1: That way well with souv It stays at a low
Speaker 1: temperature for longer periods of time, and that way kills
Speaker 1: the bacteria, but isn't overcooking. Now it comes out like
Speaker 1: a brand new baby. It's not pretty once you take
Speaker 1: it out of that package because it's been vacuum sealed
Speaker 1: it and it doesn't have any browning. And then you
Speaker 1: take it out of that and then you seer it
Speaker 1: off to finish it off. You get the mayard reaction
Speaker 1: there and all that brown goodness. Brown food is good food,
Speaker 1: and then it's sweet perfection and it's a magical thing.
Speaker 1: But it does take some learning. There's a bit of
Speaker 1: a learning curve learning the temperatures and the times properly.
Speaker 1: But a lot of restaurants use this because you can
Speaker 1: hold a steak that means you can keep it in
Speaker 1: there all day at rare or medium rare, and if
Speaker 1: somebody says, you know, I'd like one medium, you just
Speaker 1: grill it a little longer, or if they want it
Speaker 1: medium rare, you just sear it off very quickly. And
Speaker 1: so when your steak comes quickly at a restaurant off
Speaker 1: it's times it's because they're prepping them souv and they
Speaker 1: won't overcook because the temperature is low. It will never
Speaker 1: go above the temperature that you have it in. So
Speaker 1: if you have it in a one hundred and thirty
Speaker 1: five degree bath, it's never going to go above medium rare.
Speaker 1: It can't physically, so it's kind of crazy. It's a
Speaker 1: really neat process. Alrighty, So we're talking for the Technique
Speaker 1: of the Week about a couple of techniques that maybe
Speaker 1: you're not aware of or don't use as much. One,
Speaker 1: and I hope I pronounce this properly, is in puppy,
Speaker 1: in poppilote. That's what I'm going with. I think it's
Speaker 1: franche like quasthle, like if you're having a quaffle. But
Speaker 1: it basically means, you know, like envelope, and so you're
Speaker 1: putting it in a pouch. It's a pouch and you
Speaker 1: can do it with foil, you can do it with
Speaker 1: parchment paper. And basically it's part dry heat in a
Speaker 1: way because you're putting it into the oven, and then
Speaker 1: it's part wet cooking because it's gonna steam itself as well.
Speaker 1: I do chicken like this, a chicken breast. One of
Speaker 1: the easy ways to do this for me Gosh is
Speaker 1: a single man. I did this all the time. I
Speaker 1: I'd come home, I'd throw a chicken breast in parchment.
Speaker 1: I'd throw in gosh. I think Kraft has them a
Speaker 1: bunch of different you know, they have these dressings like garlic,
Speaker 1: herb or something. I'd dump some of that in there.
Speaker 1: I'd fold it up into a pouch or into an
Speaker 1: envelope of sorts, throw it in three hundred and fifty
Speaker 1: degrees for like thirty five minutes or something, and pull
Speaker 1: it out and it'd be perfectly tender, and it'd be
Speaker 1: sitting cooking in that and it's about as easy as
Speaker 1: you can get. You can throw it on you know,
Speaker 1: rice peelf, You can throw it on anything and you're
Speaker 1: good to go. Put a side of of veggies there,
Speaker 1: and that's one of my favorite ways to cook. But
Speaker 1: I always just call it packet cooking or envelope cooking.
Speaker 1: So the real term is in belote. Somebody's gonna scream
Speaker 1: at me for that. P A P I L L
Speaker 1: O T E. Sorry, you talk prettier than I do,
Speaker 1: Bain Marie, or you call a double boiler is one
Speaker 1: of those things. It's a technique where food is cooked
Speaker 1: in a water bath, ensuring even heat distribution, but it's
Speaker 1: done in a container. This's how you melt chocolate as well.
Speaker 1: This is when you don't want to do heavy damage.
Speaker 1: It's also a way to keep something warm. When you
Speaker 1: have those chafing dishes, they use that similar the warm
Speaker 1: water below, which keeps actual flames from touching and putting
Speaker 1: hot spots. It even keeps things even. And lastly, red cooking,
Speaker 1: which is a strange name for Chinese doing because you
Speaker 1: think communism red. That's not what it is. It's a
Speaker 1: slow brazing technique where where the food's braised in a
Speaker 1: red colored sauce and creates this very tender and lovely,
Speaker 1: low and slow type cooking to it. So these are
Speaker 1: just some things I want to share with you that
Speaker 1: we're a little different, that maybe you're not doing right now,
Speaker 1: but can up your game a little bit or something
Speaker 1: to your to your palate. There for cooking