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<v Speaker 1>I wanted to talk about a couple of methods of

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<v Speaker 1>cooking that are less known. There are methods that if

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<v Speaker 1>you're like a big time home cook and you're always

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<v Speaker 1>behind the stovetop or the oven, that you might know these,

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<v Speaker 1>but maybe you haven't worked on them before. Maybe they

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<v Speaker 1>aren't something that you've done yourself. So when you are

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<v Speaker 1>cooking with souv'd, which has become much more known than

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<v Speaker 1>it was in the past. When I first got into it,

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<v Speaker 1>these souvd immersion circulators were twelve hundred and fifteen hundred dollars.

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<v Speaker 1>Now you can get them for one hundred bucks. And

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<v Speaker 1>the technology is probably more advanced in a lot of ways.

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<v Speaker 1>But for those of you have heard about it but

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<v Speaker 1>haven't used it, or maybe got one as a gift

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<v Speaker 1>and han't haven't really used it, don't know what to

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<v Speaker 1>use it for. Souvied simply means under pressure. NIQUE involves

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<v Speaker 1>vacuum cealing food in a plastic bag and then you

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<v Speaker 1>cook it in a water bath, but at a precise temperature.

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<v Speaker 1>So basically you're poaching, but it's in a bag very

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<v Speaker 1>very highly controlled temperature. In this case, you're looking within

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<v Speaker 1>a I don't know a tenth of a degree or

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<v Speaker 1>something very precise. It's known for producing incredibly tender and

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<v Speaker 1>evenly cooked results, especially with proteins like meats, fish, chicken

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<v Speaker 1>can be fantastic, but there's techniques otherwise, don't you don't

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<v Speaker 1>do it right, or you do it for too long,

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<v Speaker 1>or the wrong temperature. Chicken could come out rubbery or

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<v Speaker 1>mushe It's kind of weird, but essentially it's this way.

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<v Speaker 1>When we cook with heat, dry heat, we're pushing that

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<v Speaker 1>heat into the food. And that's why when you cook

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<v Speaker 1>a steak and you say medium, rather they say okay,

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<v Speaker 1>that's going to be a warm pink center or a

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<v Speaker 1>warm red center, and you go, oh ok. And that

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<v Speaker 1>means that the whole steak is not medium rare. The

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<v Speaker 1>center is because the heat has to push from the

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<v Speaker 1>outside to the inside, right, So five hundred degrees whatever

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<v Speaker 1>you have the ofn on or if you're grilling, whatever

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<v Speaker 1>it is, is pushing that heat into the center because

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<v Speaker 1>the center has is the last thing to cook. And

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<v Speaker 1>that's really the temperature that you're getting in the center,

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<v Speaker 1>not around. It's stradations of you know, strata of different temperatures.

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<v Speaker 1>That way well with souv It stays at a low

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<v Speaker 1>temperature for longer periods of time, and that way kills

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<v Speaker 1>the bacteria, but isn't overcooking. Now it comes out like

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<v Speaker 1>a brand new baby. It's not pretty once you take

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<v Speaker 1>it out of that package because it's been vacuum sealed

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<v Speaker 1>it and it doesn't have any browning. And then you

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<v Speaker 1>take it out of that and then you seer it

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<v Speaker 1>off to finish it off. You get the mayard reaction

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<v Speaker 1>there and all that brown goodness. Brown food is good food,

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<v Speaker 1>and then it's sweet perfection and it's a magical thing.

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<v Speaker 1>But it does take some learning. There's a bit of

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<v Speaker 1>a learning curve learning the temperatures and the times properly.

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<v Speaker 1>But a lot of restaurants use this because you can

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<v Speaker 1>hold a steak that means you can keep it in

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<v Speaker 1>there all day at rare or medium rare, and if

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<v Speaker 1>somebody says, you know, I'd like one medium, you just

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<v Speaker 1>grill it a little longer, or if they want it

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<v Speaker 1>medium rare, you just sear it off very quickly. And

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<v Speaker 1>so when your steak comes quickly at a restaurant off

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<v Speaker 1>it's times it's because they're prepping them souv and they

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<v Speaker 1>won't overcook because the temperature is low. It will never

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<v Speaker 1>go above the temperature that you have it in. So

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<v Speaker 1>if you have it in a one hundred and thirty

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<v Speaker 1>five degree bath, it's never going to go above medium rare.

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<v Speaker 1>It can't physically, so it's kind of crazy. It's a

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<v Speaker 1>really neat process. Alrighty, So we're talking for the Technique

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<v Speaker 1>of the Week about a couple of techniques that maybe

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<v Speaker 1>you're not aware of or don't use as much. One,

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<v Speaker 1>and I hope I pronounce this properly, is in puppy,

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<v Speaker 1>in poppilote. That's what I'm going with. I think it's

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<v Speaker 1>franche like quasthle, like if you're having a quaffle. But

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<v Speaker 1>it basically means, you know, like envelope, and so you're

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<v Speaker 1>putting it in a pouch. It's a pouch and you

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<v Speaker 1>can do it with foil, you can do it with

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<v Speaker 1>parchment paper. And basically it's part dry heat in a

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<v Speaker 1>way because you're putting it into the oven, and then

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<v Speaker 1>it's part wet cooking because it's gonna steam itself as well.

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<v Speaker 1>I do chicken like this, a chicken breast. One of

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<v Speaker 1>the easy ways to do this for me Gosh is

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<v Speaker 1>a single man. I did this all the time. I

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<v Speaker 1>I'd come home, I'd throw a chicken breast in parchment.

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<v Speaker 1>I'd throw in gosh. I think Kraft has them a

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<v Speaker 1>bunch of different you know, they have these dressings like garlic,

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<v Speaker 1>herb or something. I'd dump some of that in there.

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<v Speaker 1>I'd fold it up into a pouch or into an

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<v Speaker 1>envelope of sorts, throw it in three hundred and fifty

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<v Speaker 1>degrees for like thirty five minutes or something, and pull

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<v Speaker 1>it out and it'd be perfectly tender, and it'd be

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<v Speaker 1>sitting cooking in that and it's about as easy as

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<v Speaker 1>you can get. You can throw it on you know,

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<v Speaker 1>rice peelf, You can throw it on anything and you're

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<v Speaker 1>good to go. Put a side of of veggies there,

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<v Speaker 1>and that's one of my favorite ways to cook. But

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<v Speaker 1>I always just call it packet cooking or envelope cooking.

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<v Speaker 1>So the real term is in belote. Somebody's gonna scream

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<v Speaker 1>at me for that. P A P I L L

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<v Speaker 1>O T E. Sorry, you talk prettier than I do,

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<v Speaker 1>Bain Marie, or you call a double boiler is one

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<v Speaker 1>of those things. It's a technique where food is cooked

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<v Speaker 1>in a water bath, ensuring even heat distribution, but it's

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<v Speaker 1>done in a container. This's how you melt chocolate as well.

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<v Speaker 1>This is when you don't want to do heavy damage.

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<v Speaker 1>It's also a way to keep something warm. When you

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<v Speaker 1>have those chafing dishes, they use that similar the warm

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<v Speaker 1>water below, which keeps actual flames from touching and putting

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<v Speaker 1>hot spots. It even keeps things even. And lastly, red cooking,

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<v Speaker 1>which is a strange name for Chinese doing because you

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<v Speaker 1>think communism red. That's not what it is. It's a

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<v Speaker 1>slow brazing technique where where the food's braised in a

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<v Speaker 1>red colored sauce and creates this very tender and lovely,

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<v Speaker 1>low and slow type cooking to it. So these are

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<v Speaker 1>just some things I want to share with you that

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<v Speaker 1>we're a little different, that maybe you're not doing right now,

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<v Speaker 1>but can up your game a little bit or something

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<v Speaker 1>to your to your palate. There for cooking