WEBVTT 1 00:00:00.400 --> 00:00:04.280 You're listening to Bill Handle on demand from KFI AM 2 00:00:04.320 --> 00:00:08.400 six forty KFI AM six forty Live everywhere on the 3 00:00:08.439 --> 00:00:12.480 iHeartRadio app. Hey everybody, Neil Savadri here, Happy Thanksgiving. I'm 4 00:00:12.480 --> 00:00:17.000 in for Bill Handle. You know him? Hi? That guy 5 00:00:18.120 --> 00:00:21.800 Bill Why he spits when he talks. Yeah, I'm in 6 00:00:21.839 --> 00:00:25.760 for him today. Just hanging out with you and doing 7 00:00:25.839 --> 00:00:29.760 our thing and we're just kind of celebrating Thanksgiving together 8 00:00:29.800 --> 00:00:31.760 because that's what we do every year, and I'm happy 9 00:00:31.800 --> 00:00:33.799 to do it. If you have a question for me 10 00:00:34.399 --> 00:00:38.399 about food, cooking, baking, whatever, eight hundred five to zero 11 00:00:38.840 --> 00:00:43.840 one KFI, eight hundred five to zero one KF I, 12 00:00:44.799 --> 00:00:51.119 let's talk to Let's talk to Susan. Hi, Susan, Hell Neo. 13 00:00:51.280 --> 00:00:52.600 Happy Thanksgiving to you. 14 00:00:52.880 --> 00:00:57.039 Oh Susan, Happy Thanksgiving to you. How are you good? 15 00:00:57.359 --> 00:00:57.600 Good? 16 00:00:58.560 --> 00:01:00.600 You may have already covered this, and I'm going to 17 00:01:00.679 --> 00:01:06.760 ask again. I have a twenty one pound turkey, and yeah, 18 00:01:06.799 --> 00:01:07.879 I know it's a big one. 19 00:01:08.079 --> 00:01:11.480 You got a football team coming or a big old turkey? 20 00:01:11.560 --> 00:01:11.920 Heard of? 21 00:01:12.239 --> 00:01:12.640 Okay? 22 00:01:13.040 --> 00:01:13.319 Sure? 23 00:01:14.000 --> 00:01:14.319 Both? 24 00:01:15.879 --> 00:01:20.840 And if I go online, some say to cook at 25 00:01:20.920 --> 00:01:24.680 three twenty five. Some sites say three fifty one, at 26 00:01:24.760 --> 00:01:29.599 three seventy five, So I'm calling the expert. What temp? 27 00:01:30.120 --> 00:01:30.719 How long? 28 00:01:31.840 --> 00:01:36.680 Okay, Well, here's the different thing. The temperature and the 29 00:01:36.760 --> 00:01:39.840 time are going to be relative. They're going to work 30 00:01:40.040 --> 00:01:44.640 towards each other. What you have is a big, big bird, 31 00:01:45.079 --> 00:01:48.840 So time is of the essence. So you're gonna you're 32 00:01:49.040 --> 00:01:53.480 you're going to look at cooking a bird that big 33 00:01:56.120 --> 00:02:00.760 at you're looking at maybe between four and five. So 34 00:02:00.959 --> 00:02:04.239 if you're doing the uh, you know, three twenty five 35 00:02:04.719 --> 00:02:09.039 or you know something like that, you're you're looking at 36 00:02:09.960 --> 00:02:12.840 almost knocking on the door of five hours. That's going 37 00:02:12.919 --> 00:02:15.599 to keep it a little juicier because it's you're cooking 38 00:02:15.639 --> 00:02:19.639 it at a lower temperature. Higher temperature is going to 39 00:02:19.719 --> 00:02:23.120 cook it faster in less time. I mean, it's that's 40 00:02:23.159 --> 00:02:26.479 really what you're dealing with. You're battling between the heat 41 00:02:26.719 --> 00:02:30.879 and moisture there. So is it a brind bird? Did 42 00:02:30.919 --> 00:02:34.960 you brind it? Dry? Brin it? How is it prepped? 43 00:02:34.560 --> 00:02:40.960 I it? Okay? Wet Brian, Okay, wet Brian. How many days? 44 00:02:41.800 --> 00:02:47.000 Just twenty four hours? And then I rinsed it and 45 00:02:47.599 --> 00:02:53.039 patted it dry, and it's been sitting in the refrigerator undercover. 46 00:02:53.439 --> 00:02:57.280 Just look at you Okay, you're good to go. You're 47 00:02:57.280 --> 00:02:59.879 good to go. Yeah, you can, ye, you can do it. 48 00:02:59.840 --> 00:03:02.840 If it's taking too much time. You know where to 49 00:03:02.879 --> 00:03:06.319 check the temperature the thickest part of the bird. It's 50 00:03:06.400 --> 00:03:09.919 right where the thigh and the breast meat there. You 51 00:03:09.960 --> 00:03:13.000 don't want to be hitting any bone. But that temperature 52 00:03:13.080 --> 00:03:16.800 needs to be one sixty and then you pull it 53 00:03:16.840 --> 00:03:20.400 out of the oven and it's going to rise another 54 00:03:20.479 --> 00:03:22.520 five ten degrees. So it's going to hit that one 55 00:03:22.599 --> 00:03:25.560 sixty five, no problem, and then you don't overcook it. 56 00:03:26.080 --> 00:03:29.479 So that's what you're hitting for. But you should expect 57 00:03:29.800 --> 00:03:33.159 twenty one pound birds. Pretty big bird? Are you stuffing it? 58 00:03:33.319 --> 00:03:38.280 Okay? Yep, okay, I have dressing on this side. How 59 00:03:38.280 --> 00:03:41.039 long should it rest before we carve it? 60 00:03:41.400 --> 00:03:45.199 Okay? So resting the easiest way. People go, oh, you 61 00:03:45.240 --> 00:03:47.719 want to rest meat for this long? And I always go, well, 62 00:03:47.719 --> 00:03:50.919 what kind of meat and all those things. So this 63 00:03:51.000 --> 00:03:55.120 is the scientific rule. The scientific rule is you're taking 64 00:03:55.159 --> 00:03:56.960 the temperature and the thickest part of the bird to 65 00:03:56.960 --> 00:03:59.800 see when it's done right, and it goes I said 66 00:03:59.800 --> 00:04:02.479 one sixty, you take it out and you let it rest. 67 00:04:02.960 --> 00:04:06.120 You put that thermometer back in that same spot when 68 00:04:06.159 --> 00:04:10.319 it drops down to one twenty. When it cools to 69 00:04:10.360 --> 00:04:15.560 one twenty, then it has it's done constricting. So at 70 00:04:15.560 --> 00:04:17.720 that point you cut the bird and it won't squeeze 71 00:04:17.759 --> 00:04:20.879 the juices out. That's with any cut of meat. So 72 00:04:21.199 --> 00:04:24.040 people always give you some sort of time and I'm like, 73 00:04:24.120 --> 00:04:28.240 that doesn't that's not how it works. Basically, you're looking 74 00:04:28.360 --> 00:04:33.079 for the protein to come back down. So if somebody 75 00:04:33.120 --> 00:04:37.120 cooks their they like their steak, you know, very rare 76 00:04:37.920 --> 00:04:42.279 and like one twenty five or something, then really it's 77 00:04:42.279 --> 00:04:44.519 gonna come down five degrees before they can cut it, 78 00:04:44.560 --> 00:04:47.879 because it hasn't heated up, it hasn't pulled itself together 79 00:04:47.959 --> 00:04:50.360 as the heat tries to get to the center for 80 00:04:50.439 --> 00:04:53.120 too long. The only time where that doesn't matter is 81 00:04:53.160 --> 00:04:57.399 if you're cooking something souv'd because souvieede stays at the 82 00:04:57.399 --> 00:04:59.920 same temperature, so it doesn't constrict in the same way 83 00:05:00.519 --> 00:05:03.519 and that doesn't matter. But that's a very specific type 84 00:05:03.560 --> 00:05:06.519 of cooking method. So if you're cooking in an oven 85 00:05:06.839 --> 00:05:10.360 or a steak, searing it, doing all that stuff, basically 86 00:05:10.399 --> 00:05:14.199 you want it to go from the top level of heat, 87 00:05:14.279 --> 00:05:16.560 which in this case is one sixty that's going to 88 00:05:16.639 --> 00:05:18.879 rise to one sixty five to make sure it's cooked. 89 00:05:19.160 --> 00:05:22.000 It's going to start coming down. When that comes down 90 00:05:22.399 --> 00:05:25.839 to one twenty. That means it is cooled down. It 91 00:05:25.920 --> 00:05:29.480 is rested to the point where it's no longer constricting, 92 00:05:29.839 --> 00:05:34.800 which you know ends up squeezing out the juices. Does 93 00:05:34.839 --> 00:05:35.399 that make sense? 94 00:05:35.439 --> 00:05:40.680 Okay, yeah, it's yes. Can I asked you while roasting, 95 00:05:40.920 --> 00:05:43.480 I have a convection oven. Do I put it on 96 00:05:43.759 --> 00:05:49.639 bake or I can put it on roast or bake 97 00:05:50.040 --> 00:05:54.839 or confection? Oh yeah, no, just a convection or roast. 98 00:05:55.040 --> 00:05:58.959 Yeah, I set here's the thing. The convection. All it 99 00:05:59.000 --> 00:06:01.000 does is turn on a fan and to make it even, 100 00:06:01.959 --> 00:06:05.279 which is nice and in that case it's really good 101 00:06:05.319 --> 00:06:07.959 for the skin. You might want to split the difference 102 00:06:08.040 --> 00:06:13.879 and start with roasting and then finish off with convection 103 00:06:13.959 --> 00:06:16.199 if you want to dry out that skin some more. 104 00:06:17.319 --> 00:06:19.279 That's kind of the method I would go. Some people 105 00:06:19.360 --> 00:06:21.519 might say, ah, well, you're gonna the air is going 106 00:06:21.560 --> 00:06:24.160 to be circulating, and you might get it cooked faster. 107 00:06:25.560 --> 00:06:28.120 That's something you could do as well. But either way, 108 00:06:28.160 --> 00:06:28.480 you're going. 109 00:06:28.480 --> 00:06:29.199 To cook that bird. 110 00:06:30.800 --> 00:06:32.879 Okay, breast up or breast down. 111 00:06:33.759 --> 00:06:37.759 I'm a breast up kind of guy. Wink wink, AnyWho. 112 00:06:38.319 --> 00:06:41.199 I'll tell you why. Here's the thing. I'll tell you 113 00:06:41.199 --> 00:06:45.399 where that comes from. Actually, Susan, is that the assumption 114 00:06:45.639 --> 00:06:48.879 is that if it's breast down, then all the juices 115 00:06:48.920 --> 00:06:52.800 are going to the breast and therefore it's going to 116 00:06:52.839 --> 00:06:57.600 make them juicier. But you did everything right, and you 117 00:06:58.879 --> 00:07:01.040 did your brine and all of that. I wouldn't worry 118 00:07:01.079 --> 00:07:05.319 about it. Plus, it is really especially such a large bird, 119 00:07:05.360 --> 00:07:08.480 a twenty one pound bird, to move it from breastside 120 00:07:08.519 --> 00:07:11.480 down to breast side up. Some people turn it halfway through. 121 00:07:11.759 --> 00:07:13.399 I don't mess with it. I don't think you're going 122 00:07:13.439 --> 00:07:16.519 to notice, especially with a proper brine, And it's just 123 00:07:17.079 --> 00:07:18.839 a pain. Make it as simple as possible. 124 00:07:18.920 --> 00:07:22.560 Keep breast up, Okay, got it. One more thing? 125 00:07:22.839 --> 00:07:24.800 Tenting to tent or not? 126 00:07:25.000 --> 00:07:26.720 Yes, tent during. 127 00:07:28.160 --> 00:07:34.040 You mean during bullet's in there or for during resting both? Well, yeah, 128 00:07:34.079 --> 00:07:37.160 you want to tint it lightly when it's resting because 129 00:07:37.199 --> 00:07:39.279 you don't want to steam the skin that you got 130 00:07:39.279 --> 00:07:43.759 that beautiful crust and crispiness on. And sure you can 131 00:07:44.279 --> 00:07:48.199 do the first part of the bird with foil on it, 132 00:07:48.360 --> 00:07:50.160 and then you're going to want to do the last 133 00:07:50.160 --> 00:07:52.360 part because it's going to be kind of pale with 134 00:07:52.439 --> 00:07:53.040 the foil off. 135 00:07:54.720 --> 00:07:57.399 Okay, perfect, Thank you so much. 136 00:07:57.959 --> 00:08:00.680 Really reduce the anxiety for it. 137 00:08:01.160 --> 00:08:03.839 Oh well, I'm sorry. I know how much people like 138 00:08:03.879 --> 00:08:06.160 anxiety these days. But I'm happy to help, and in 139 00:08:06.240 --> 00:08:09.319 no way I can. Susan have a happy Thanksgiving, my friend, 140 00:08:09.319 --> 00:08:18.199 and thanks for calling. Alrighty, let's go to Virginia. Hi, Virginia. 141 00:08:19.199 --> 00:08:22.079 How are you out there in Oxnard? A delay? 142 00:08:23.279 --> 00:08:27.360 Yeah, yeah, My question is Okay, so I have to 143 00:08:27.360 --> 00:08:30.079 cook the turkey and then I got to go someplace. 144 00:08:30.839 --> 00:08:33.440 How do I reheat it or store it so that 145 00:08:33.519 --> 00:08:35.399 it's still tastes decently? 146 00:08:35.960 --> 00:08:37.840 Okay, So there's a couple of things. Now, you're going 147 00:08:37.879 --> 00:08:39.480 to cook the turkey and then take it to where 148 00:08:39.480 --> 00:08:41.720 you're you're going to eat it with family friends. 149 00:08:41.919 --> 00:08:45.840 No, No, I'm going to cook the turkey and then I 150 00:08:45.960 --> 00:08:48.840 have to go someplace for a couple of hours and 151 00:08:48.919 --> 00:08:52.000 come back and serves a turkey. 152 00:08:52.840 --> 00:08:57.399 Okay, A couple of things here. So there is a 153 00:08:57.519 --> 00:09:03.039 danger zone, and that is between the tempts of forty 154 00:09:03.039 --> 00:09:08.559 degrees and one hundred and forty degrees, So forty degrees 155 00:09:08.840 --> 00:09:14.320 and below is refrigeration or freezing, and then one hundred 156 00:09:14.320 --> 00:09:18.399 and forty and above is cooking. So in between that 157 00:09:18.519 --> 00:09:22.480 space there is problematic in the sense that if it 158 00:09:22.519 --> 00:09:27.799 goes if it drops below the safety net, which is 159 00:09:27.919 --> 00:09:30.799 one forty, if it drops below one forty and is 160 00:09:30.960 --> 00:09:35.240 in that zone for more than two hours, it's going 161 00:09:35.399 --> 00:09:39.879 to go back. So you are you going to cook it, 162 00:09:40.120 --> 00:09:45.720 let it rest and then and then just leave. Are 163 00:09:45.720 --> 00:09:47.200 you going to toss it in the fridge? 164 00:09:48.000 --> 00:09:49.960 I was going to cook it, let it rest, and 165 00:09:50.000 --> 00:09:52.600 then put it in the refrigerator with boiled Okay. 166 00:09:52.639 --> 00:09:55.480 Now are you planning on, you know, doing the Norman 167 00:09:55.639 --> 00:09:59.120 Rockwellian carve it at the table? Are you gonna carve 168 00:09:59.159 --> 00:10:00.279 it and serve it carerved? 169 00:10:01.759 --> 00:10:05.240 I was gonna carve it at the table. 170 00:10:06.039 --> 00:10:13.960 Yeah. I think you're probably better off, uh, carving it 171 00:10:14.039 --> 00:10:21.799 when you get home and then warming it up carved okay, 172 00:10:22.279 --> 00:10:27.519 And that way I would put it into. I would 173 00:10:27.559 --> 00:10:30.919 put it into foil at three point fifty and warm 174 00:10:30.960 --> 00:10:36.200 it until it's one sixty. 175 00:10:34.679 --> 00:10:37.039 In Even if it's already. 176 00:10:36.679 --> 00:10:39.600 Cooked, Yes, you still have to get it up to 177 00:10:39.639 --> 00:10:44.519 temperature because that temperature is going to kill bacteria. That's why, 178 00:10:44.639 --> 00:10:47.200 you know, even microwaving things, it says, you know, cook 179 00:10:47.320 --> 00:10:50.279 until it's one sixty five in the center, you still 180 00:10:50.320 --> 00:10:52.000 have to reseat to the same temperature. 181 00:10:53.679 --> 00:11:00.559 Okay, okay. Second question, then what if I dress it 182 00:11:00.600 --> 00:11:02.600 and do all the stuff that I need to do 183 00:11:02.799 --> 00:11:07.440 to it, and then cook it, put it in a refrigerator, 184 00:11:07.440 --> 00:11:08.720 and then come home and cook it. 185 00:11:10.639 --> 00:11:12.159 Well, how big of a bird is it? 186 00:11:13.120 --> 00:11:14.039 Just ten pounds? 187 00:11:14.080 --> 00:11:16.759 Ten pounds? Well, you're still looking at roughly and it's 188 00:11:16.960 --> 00:11:20.679 you're not putting stuffing in it. No, okay, so you're 189 00:11:20.720 --> 00:11:24.320 looking at probably twelve minutes a pound roughly. 190 00:11:25.320 --> 00:11:26.559 Yeah, it's about three hours. 191 00:11:26.720 --> 00:11:28.559 Yeah, So if that worked for you, that would be 192 00:11:28.600 --> 00:11:29.440 the preferred method. 193 00:11:30.480 --> 00:11:31.559 Okay, I'll do that. 194 00:11:31.559 --> 00:11:33.159 That works for your time and I get home. 195 00:11:33.360 --> 00:11:34.559 Yeah that different. 196 00:11:34.600 --> 00:11:35.480 We'll eat later. 197 00:11:36.399 --> 00:11:38.840 Yeah, screw them, you're the one busting your eye. 198 00:11:38.919 --> 00:11:42.440 Yeah, we'll just eat later. I'll you know, I'll turn 199 00:11:42.480 --> 00:11:43.200 the TV on. 200 00:11:43.679 --> 00:11:45.360 Yeah and watch TV. 201 00:11:45.480 --> 00:11:47.519 Yeah, we'll play scrabble. 202 00:11:47.799 --> 00:11:50.279 Yeah, don't fill up on rolls and you're good to go. 203 00:11:50.440 --> 00:11:50.639 Yeah. 204 00:11:50.759 --> 00:11:52.960 Yeah, no, I thought that's. 205 00:11:52.759 --> 00:11:53.399 What I'll do. 206 00:11:53.440 --> 00:11:55.919 I want to be safe. I do have safe sort 207 00:11:55.919 --> 00:12:01.000 of certification, and I'm thinking, oh no, okay, well. 208 00:12:00.720 --> 00:12:03.039 It's all you know, it's easy to second guess, but 209 00:12:03.120 --> 00:12:06.080 that's the best way is to do that. Let it 210 00:12:06.159 --> 00:12:09.840 rest and you know, serve it in that state is 211 00:12:09.879 --> 00:12:10.759 probably the best. 212 00:12:10.799 --> 00:12:13.320 Okay, I'll just put it in the fridge and took 213 00:12:13.320 --> 00:12:14.120 it when I get home. 214 00:12:14.320 --> 00:12:21.080 There you go, all right, Vickio, happy, thank you. Hey, 215 00:12:21.120 --> 00:12:22.919 look at this. Got a text from my buddy John 216 00:12:23.000 --> 00:12:27.240 fueling over there at a corner butcher shop there in Laverne. 217 00:12:27.440 --> 00:12:31.679 You know what, They're open eight to two, so you 218 00:12:31.759 --> 00:12:33.840 got to get you know, ConA when you're on your 219 00:12:33.840 --> 00:12:36.879 way home to the Ie swing. Buy there off of 220 00:12:36.919 --> 00:12:41.039 the two ten. Go see see Johnny and say, uh, 221 00:12:43.480 --> 00:12:47.080 I want a turkey for a hat, and he'll go, 222 00:12:47.279 --> 00:12:50.960 we don't sell them for hats. You can go, I know, 223 00:12:51.080 --> 00:12:53.559 Neil Savadrin, He'll go who and he'll call the police. 224 00:12:53.559 --> 00:12:56.720 And now have you thrown out? Great story, Neil, Yeah, 225 00:12:57.600 --> 00:13:03.080 well that's kind of riffing. No good, good folks over there. 226 00:13:03.240 --> 00:13:06.360 I'm actually eating his food today as a matter of fact, 227 00:13:06.519 --> 00:13:08.840 because my mother in law I'm going over to her 228 00:13:08.879 --> 00:13:12.159 house and she lives near there. And picked up stuff. 229 00:13:13.120 --> 00:13:15.559 If you're in Orange County looking for a place, I 230 00:13:15.679 --> 00:13:18.960 highly recommend you if you need any of your stuffs 231 00:13:19.840 --> 00:13:24.039 to check out the butchery. There's multiple locations the butchery. 232 00:13:24.639 --> 00:13:26.879 Those guys were are friends of the show as well, 233 00:13:26.919 --> 00:13:29.679 and they'll take care of you. I love it. We've 234 00:13:29.679 --> 00:13:32.759 got we've got butcher friends all over the place that'll 235 00:13:32.759 --> 00:13:36.480 take care of you. You're over there in Los Angeles, 236 00:13:38.080 --> 00:13:42.440 the Foothills, got corner butcher. You're out and about. Maybe 237 00:13:42.440 --> 00:13:46.120 you're in Breo, or you're in Newport. What is that 238 00:13:46.279 --> 00:13:50.600 Eric Crystal Cove area? You know some of those places. 239 00:13:50.639 --> 00:13:54.679 I think Coasta, Mesa. You got the butchery. They'll take 240 00:13:54.679 --> 00:13:58.919 care of you. They got sides, they got meats's whatever, 241 00:13:59.080 --> 00:14:03.440 whatever you need, they got got you taken care of. Okay, 242 00:14:04.320 --> 00:14:09.320 let's talk to Chloe. Okay, she just left. That worked 243 00:14:09.320 --> 00:14:17.120 out nicely. Let's go to Steve. Steve, welcome, Hey. 244 00:14:16.480 --> 00:14:19.879 Hey Neil, happy Thanksgiving to you and the fambam. How 245 00:14:19.919 --> 00:14:20.279 you doing? 246 00:14:20.480 --> 00:14:23.200 Oh good sir? And right back at you. How can 247 00:14:23.200 --> 00:14:23.919 I help you today? 248 00:14:24.080 --> 00:14:28.799 Thank you? I got my first air fryer two three 249 00:14:28.960 --> 00:14:33.799 months ago. Look at you. I know I'm into that. 250 00:14:33.879 --> 00:14:35.799 I'm out of the stone age. 251 00:14:35.360 --> 00:14:38.519 You get a microwave and a VCR as well. 252 00:14:38.559 --> 00:14:44.559 Please come on, I believe it. Yeah, I won't. I 253 00:14:44.600 --> 00:14:46.519 won't mention the brand on the air. But I got 254 00:14:46.559 --> 00:14:49.679 an eight court basket unless you want me to mention 255 00:14:50.519 --> 00:14:54.519 and I have. Oh, I've got a gor Mia eight 256 00:14:54.639 --> 00:15:00.639 court got from Costco. Nice great deal basket type. Okay, So, Neil, 257 00:15:00.720 --> 00:15:04.639 a couple of questions. And by the way, I've only 258 00:15:04.720 --> 00:15:08.679 cooked French fries and chicken boneless and bone in, and 259 00:15:08.919 --> 00:15:13.600 that's my only experience. But I'm looking to expand my 260 00:15:14.279 --> 00:15:18.000 experience first and foremost, Neil, and I've spoken to everybody, 261 00:15:18.039 --> 00:15:21.600 I've done my research. What's the difference between cooking on 262 00:15:21.759 --> 00:15:25.399 air fry, cooking on bake, and cooking on broil. I 263 00:15:25.399 --> 00:15:26.279 don't get that yet. 264 00:15:26.399 --> 00:15:29.799 Okay, broil is going to punch the temperature up. Broil 265 00:15:29.919 --> 00:15:35.639 is usually from a single source, meaning it's above usually above. 266 00:15:35.679 --> 00:15:39.600 A broil is above they call them in salamanders in 267 00:15:40.000 --> 00:15:41.960 the business when you go to a restaurant, but it 268 00:15:42.000 --> 00:15:46.639 is high heat, usually five hundred degrees from above, and 269 00:15:46.679 --> 00:15:49.559 that's good for melting cheese or to crisping up the 270 00:15:49.559 --> 00:15:53.039 top of something. You don't want to do that. And 271 00:15:53.159 --> 00:15:54.919 you said baking or roasting. 272 00:15:56.519 --> 00:15:59.559 Baking or air frying, and I've also cooked on air fry. 273 00:15:59.600 --> 00:16:03.200 The air Okay, air fry is going to turn on 274 00:16:03.279 --> 00:16:05.759 the convection. It's going to turn on the air that 275 00:16:05.840 --> 00:16:10.720 circulates around around So frying in oil is a wet 276 00:16:10.759 --> 00:16:14.399 cooking method, but what it does is extracts the water. 277 00:16:14.600 --> 00:16:17.879 That's what makes things crispy. So those bubbles you see, 278 00:16:17.919 --> 00:16:20.840 is it pulling the water out of the food to 279 00:16:20.919 --> 00:16:25.159 make it crispy. So although air fryers are not frying 280 00:16:25.399 --> 00:16:28.879 because that's a wet method, what they are doing is 281 00:16:29.080 --> 00:16:34.759 using heat and the circulation of air to dehydrate. Because actually, 282 00:16:34.960 --> 00:16:39.600 strangely enough, even though deep frying is a wet method, 283 00:16:39.799 --> 00:16:46.879 it is you're basically extracting the liquid out of something. 284 00:16:46.879 --> 00:16:51.200 You're dehydrating, So it's doing that to make things crispy. 285 00:16:51.320 --> 00:16:55.320 So that is that method. If you're baking with it, 286 00:16:55.320 --> 00:16:59.080 it probably turns off the convection portion and is at 287 00:16:59.120 --> 00:17:02.960 a temperature around three fifty, so it's going higher temperature 288 00:17:03.519 --> 00:17:06.799 and circulating the air for the air fry. And that's 289 00:17:06.799 --> 00:17:08.279 what I would recommend if you're going to do a 290 00:17:08.319 --> 00:17:10.400 small turkey in an air fryer is I would do 291 00:17:10.400 --> 00:17:12.920 it on air fry neil. 292 00:17:13.039 --> 00:17:16.400 When I purchased the air fryer, it came with literally 293 00:17:16.640 --> 00:17:20.759 one piece of parchment paper which was at the bottom. 294 00:17:21.200 --> 00:17:24.839 And I've done my research and spoken to people about 295 00:17:24.920 --> 00:17:28.720 do you need parchment paper, a piece of aluminum foil, 296 00:17:29.200 --> 00:17:33.480 nothing at the bottom just because of simplicity, I've been 297 00:17:33.599 --> 00:17:37.000 using aluminum foil. Do you have an opinion on what 298 00:17:37.079 --> 00:17:39.079 should be at the bottom of the air frier. 299 00:17:39.440 --> 00:17:43.519 No, I think that's fine. Some people have the only 300 00:17:43.559 --> 00:17:48.200 thing difference between parchment and foil, like Martha Stewart, for instance, 301 00:17:48.319 --> 00:17:52.920 never uses foil because she has concerns about foil and 302 00:17:53.000 --> 00:17:56.920 aluminum touching your food. I personally don't, although I know 303 00:17:57.160 --> 00:17:59.519 the dangers of it are the concerns that people might 304 00:17:59.599 --> 00:18:04.599 think with some study, you know, studies is showing aluminum 305 00:18:05.079 --> 00:18:10.519 and ties with Alzheimer's. But if it's not touching and 306 00:18:10.559 --> 00:18:14.759 you're just using it to I personally use both. But 307 00:18:14.880 --> 00:18:16.839 in this particular case, you could use if it's just 308 00:18:16.960 --> 00:18:20.839 catching the drippings, as foil or parchment is absolutely fine. 309 00:18:22.279 --> 00:18:25.400 And speaking of the drippings, neil, and this is my 310 00:18:25.599 --> 00:18:29.400 second to last question, Thank you so much. I've done 311 00:18:29.599 --> 00:18:34.039 some of my chicken cooking with bone in chicken thighskay, 312 00:18:34.240 --> 00:18:36.799 And I've done it both ways where I put the 313 00:18:36.839 --> 00:18:40.039 bone in chicken thighs in the air fryer the entire time, 314 00:18:40.880 --> 00:18:43.200 and I've also done it where I've done the bone 315 00:18:43.200 --> 00:18:45.799 in chicken thighs where I've cooked them on the skillet, 316 00:18:46.359 --> 00:18:49.119 just just to have those drippings for like ten or 317 00:18:49.160 --> 00:18:52.200 fifteen minutes fall into the skillet so all of those 318 00:18:52.279 --> 00:18:56.319 drippings don't fall into the air fryer. Do you have 319 00:18:56.359 --> 00:19:00.920 an opinion on bone in chicken, whatever size, whatever the 320 00:19:00.960 --> 00:19:03.720 case may be, to cook it one hundred percent in 321 00:19:03.759 --> 00:19:05.759 the air fryer or maybe part of it on a 322 00:19:05.839 --> 00:19:07.119 skillet and part of it out. 323 00:19:07.920 --> 00:19:10.799 No, it depends. If you're going to make a gravy. 324 00:19:11.440 --> 00:19:13.440 That sounds like a smart idea to do that, And 325 00:19:13.480 --> 00:19:15.160 so you have the drippings in the pan, just make 326 00:19:15.200 --> 00:19:18.200 sure since it's not it's only partially cooked, make sure 327 00:19:18.200 --> 00:19:21.720 you cook those drippings all the way through in a 328 00:19:21.759 --> 00:19:23.640 gravy or what have you to bring them up to 329 00:19:23.680 --> 00:19:26.240 one hundred and sixty five degrees. But other than that, yeah, 330 00:19:26.319 --> 00:19:28.000 I'd probably do the same thing. If I was going 331 00:19:28.079 --> 00:19:30.720 to do a gravy, I'd do the drippings because they 332 00:19:30.799 --> 00:19:33.880 might dry out more with the convection on in an 333 00:19:33.920 --> 00:19:40.160 air fryer, and then you have a different situation there. 334 00:19:40.240 --> 00:19:43.039 So that's that's my thoughts on that. My friend, Sorry, Steve, 335 00:19:43.039 --> 00:19:45.559 got to go. Kfi Neil Svader in for Bill Handle. 336 00:19:45.599 --> 00:19:48.680 Happy Thanksgiving to you, Happy to be with you, answering 337 00:19:48.720 --> 00:19:52.200 your questions, hanging out being buds. Let's talk to Chloe. 338 00:19:52.559 --> 00:19:54.720 Hey there, thanks for calling back. How can I help? 339 00:19:56.400 --> 00:19:59.079 I am in charge of the turkey, Yeah you are, 340 00:19:59.160 --> 00:20:04.039 You're little tin pounder. Got to take it about thirty 341 00:20:04.079 --> 00:20:07.079 minutes across town, so I'm not sure how to travel it. 342 00:20:07.920 --> 00:20:11.079 And do I make the gravy before? Do I take 343 00:20:11.119 --> 00:20:12.920 the pan with me when I get there to make 344 00:20:12.960 --> 00:20:13.440 the gravy? 345 00:20:14.480 --> 00:20:17.839 Yeah, you could make the gravy before. You may have 346 00:20:17.960 --> 00:20:21.119 to reheat it and loosen it up a bit, but 347 00:20:21.160 --> 00:20:26.559 you know, if if you have some chicken stock or 348 00:20:26.559 --> 00:20:28.920 something like that to loosen it up there, otherwise it 349 00:20:29.000 --> 00:20:31.680 might just be fine. Even a little water would do 350 00:20:31.720 --> 00:20:34.359 it quite honestly. But as far as the turkey, you 351 00:20:34.359 --> 00:20:36.279 should be good. This is what I would do, is 352 00:20:36.440 --> 00:20:40.039 I would cook it, let it rest cool down a 353 00:20:40.079 --> 00:20:43.119 little bit because you don't want it steaming itself. Then 354 00:20:43.160 --> 00:20:48.119 i'd wrap it really well in foil and then I 355 00:20:48.200 --> 00:20:50.240 you know, really tight and foil, and then i'd wrap 356 00:20:50.319 --> 00:20:53.960 that with a clean towel, and then i'd put it 357 00:20:54.000 --> 00:20:58.640 into a cooler, shut the cooler, and drive thirty minutes. 358 00:20:58.680 --> 00:21:00.599 And it's probably not going to lose any temperature at. 359 00:21:00.559 --> 00:21:04.480 All, Okay, So I'm going to let it rest before 360 00:21:04.559 --> 00:21:05.119 I wrap it. 361 00:21:05.519 --> 00:21:07.319 I would let it rest for a little bit because 362 00:21:07.400 --> 00:21:09.240 got to cool down. You don't want it steaming the 363 00:21:09.240 --> 00:21:13.000 skin or steaming itself, So i'd let it cool down 364 00:21:13.039 --> 00:21:15.640 a little bit beforehand. You don't need to let it 365 00:21:15.720 --> 00:21:18.200 rest completely to one hundred and twenty in the thickest 366 00:21:18.200 --> 00:21:20.279 part of the bird when it cools down, as we 367 00:21:20.279 --> 00:21:24.240 talked about earlier. But yeah, and then you should be 368 00:21:24.240 --> 00:21:24.680 good to go. 369 00:21:26.200 --> 00:21:27.559 All right, Well, then I need to get it in 370 00:21:27.599 --> 00:21:29.200 the oven a little bit earlier. 371 00:21:28.839 --> 00:21:32.240 Than I planned. Yeah, if if you weren't planning on 372 00:21:32.319 --> 00:21:34.640 letting it rest a little bit, I think that's probably best. 373 00:21:34.680 --> 00:21:37.960 You don't want it to rest on the way per 374 00:21:38.000 --> 00:21:42.160 se because you're wrapping it up, So that would be 375 00:21:42.359 --> 00:21:43.920 that would be my thought on that. 376 00:21:45.200 --> 00:21:46.920 Great, fantastic, Thank you so much. 377 00:21:47.039 --> 00:21:56.319 You're very welcome. Thanks for calling. Let's talk to Luigi 378 00:21:56.119 --> 00:22:00.119 Neil Hap happy thanksgiving to you. Luigi. How can can 379 00:22:00.119 --> 00:22:01.000 I help you? My friend? 380 00:22:02.079 --> 00:22:05.519 Thanks? About a couple of those big pies at Costco. 381 00:22:05.599 --> 00:22:09.720 I got a pumpkin and an apple O nice. Yeah, 382 00:22:10.079 --> 00:22:12.480 they've been in the fridge for about three days. Okay, 383 00:22:12.680 --> 00:22:14.640 how do I warm them up? Can I warm them up? 384 00:22:15.000 --> 00:22:17.240 Well? I would warm up that apple pie. The best 385 00:22:17.240 --> 00:22:19.119 way to do it is in a three one hundred 386 00:22:19.160 --> 00:22:23.200 and fifty degree oven, and I would put foil over 387 00:22:23.279 --> 00:22:27.240 the top so you don't burn that crust and let 388 00:22:27.240 --> 00:22:29.160 that heat up. But the pumpkin pie, you don't need 389 00:22:29.200 --> 00:22:30.960 to do anything. You could come to a room temp 390 00:22:31.000 --> 00:22:34.079 and you'll be fine. Great, you could eat a cold 391 00:22:34.160 --> 00:22:36.799 even I mean, you know I like cold pumpkin pie 392 00:22:36.839 --> 00:22:38.039 with some whipped cream on there. 393 00:22:39.359 --> 00:22:43.240 Yeah. Yeah, the apple Now you said three hundred and 394 00:22:43.279 --> 00:22:44.359 fifty per hello. 395 00:22:45.119 --> 00:22:48.079 Well, it's basically you want it to be at one 396 00:22:48.279 --> 00:22:53.400 sixty five in the center, to be completely reheated, and 397 00:22:53.599 --> 00:22:58.160 the foil is going to protect that crust from you know, 398 00:22:58.240 --> 00:23:02.920 over cooking or browning again. So that is what you do. 399 00:23:02.960 --> 00:23:06.759 They might even have their own designations on the package. 400 00:23:06.759 --> 00:23:11.559 I can't remember you last time I had a Costco pie, 401 00:23:11.599 --> 00:23:13.680