Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues, coming to you live from the heart of Manhattan and Rockefeller Center, New York City, where I guess they have a Christmas tree. I haven't seen it yet. Newstand Studios joined as usual with uh John here in front of me. How are you doing?
Doing good, thanks. Yeah. Yeah, yeah. Yeah. Peachy.
All right. Yeah, great. Joe Hazen rocking the panels. What's up? Hey, how you guys doing?
Hey, I'm so in New York, I didn't even look behind me to see the tree. How about that? It's there. It's there. Did you hear the one at the White House of uh uh fell down?
No, sweet. Yeah. Dude, I love that so much. Uh we'll get back to that in a sec. I got uh Jackie Molecules over there in California.
How you doing? I'm good. Good, good. And uh Nastasi the Hammer Lopez, what's good? Uh hi.
Nothing's good. Nothing, nothing's good. Well, good. Stay consistent. And then uh in the upper upper left, we got uh Quinn uh rocking Vancouver Island.
What's up, Quinn? Yeah. Uh not too much. My uh sad news my Christmas water buffalo prime rib connection fell through. Yeah.
Yeah. Well, you know, maybe like what was it like a legitimate person, or was it like the butcher from uh Chicago that Nastasi and I was there's a legitimate person, but the just the logistics didn't work out. Yeah, so it's not like with us where the butcher is now in jail for doing illegal meat practices. Because that's what happened to us. Yeah.
But uh when we used to buy meat from that guy, it was uh one of Nastasia's favorite moments that I remember at uh the French Culinary Institute where we were cooking a whole raccoon. Remember this, Daws? Oh yeah. Yeah, yeah. We're cooking a whole raccoon.
Low temp, sous vide, right? The same way that like I was thinking maybe it's kind of like a really big cooey, right? Because we used to take, you know, we would take the cooey and we would low, I did it with a you know, uh uh, he's now in bar, but uh he was in the culinary intern at the time at the SCI, and he was he was bringing in cooies for his final, you know, guinea pigs for his uh for his final project, right? Because he's Ecuadorian. I think he's Ecuadorian.
And uh I think and uh so we were low temping the whole cooey and then deep frying them to crisp up the outside, and you know what they were delicious, delicious. They're real good. So good. Uh I mean, like, talk about like if you need a whole animal on a skewer, I highly recommend a guinea pig. They I mean, like, you know, unless you grew up, you know, whatever.
You can get them at markets in Brooklyn, I've seen. Yeah. Yeah, yeah, yeah. They're always frozen. I've never seen one fresh.
Wow. I'm gonna go ahead and say, yeah. Uh yeah. John, not the same guinea pig, my friend. Uh but uh you know, I'm gonna go ahead and say it tastes better than rabbit.
Oh. Yeah. I'm gonna go ahead and say cooie better than rabbit. Okay. Anyway.
Wow. So Nastasia and I get this raccoon, and it's it's rather large. I mean, cooies are like, you know, like you know, a little bit, you know, they're smallish, you know what I mean, smaller than most rabbits you get. And uh uh this how big was that raccoon, Nastasia? I don't know, like 14 inches long.
Yeah, yeah, yeah, yeah. And gross, right? And so we low temped it and and then deep-fried it, and it was uh disgusting. It was just terrible. But that's not the good part.
The good part is at tour, they were constantly bringing tour groups by these big windows at the French Culinary Institute where we were working. And Nastasi and I only had access to the real kitchens for about 35 seconds every day in between the classes. We were like we would come out of our garbage room like roaches and rats and like work in the kitchen for like you know an hour before we get kicked out again. Remember this, Daz? Yeah.
We're like, we don't go back to our garbage room soon. You know, like that. Pretty much that's how we were treated. And uh, you know, please, please let me cook a little longer. Anyway, so um we have this like uh this raccoon that had just come out of the bath, like dripping wet with like oil and like all this stuff.
We're getting ready to deep fry it. Tour guide comes by with a group of prospective students. One person, Nastasi's listening because she's next to the window. One person what we have we had to leave when they came by the kitchen. We had to go back to the trash room.
Oh, yeah, because we weren't uh yeah, we weren't uh what's it called? Uh first of all, I refused to wear chef's hats because I was like, no. You know what I mean? Like there's a couple of things I refuse to do. So that was one of them.
Nastasia, too. Nastasi's like, if he's not gonna wear it, I'm not gonna wear the goofy hat. There's no way Nastasi was gonna wear that hat. My rice sauce, you're not gonna wear that hat. First of all, I understand it was a thing of still chef.
Yeah, I know. And the other, but the other thing is is that like it was well, okay. The other thing is is that we had to wear those super tall paper toques, you know what I mean? And you could not go into a fridge with one of those things without knocking it off your head and looking like a complete tool. You know what I mean?
I was like, what the hell is this? This is the least efficient method of covering your hair that I've ever seen in my life. It makes the strimel look like an effective hat, like a quick effective hat for a hair covering. You know what I'm saying? Anyway, uh the you know what they are?
They're the equivalent of those super tall, double tall bikes that you see idiots like hipsters ri riding around where if they stop they fall over because their feet can't touch the ground. One of those. Anyway, it's like that. Uh so anyway, so like we we huddle over and there's a thing, and so that the one of the you know, teenagers or whatever turn around, what do you think is their cooking? Tour guide, without missing a beat, looks over, goes, don't know, baby, and they just starts walking.
Oh man. That's one hell of an answer. Yeah. I don't know. Baby.
Just keep going. Nuts. Nuts. I don't even know how we got on that story. Talking about Christmas trees, not caring, New Yorkers?
I don't know. Something like that, yeah. Anyway, we're talking about uh buffalo. Yeah, yeah. Yeah.
So uh I'm sure. Look, listen, if anyone can hear the sound of this voice uh within the next uh you know week or so, can someone figure out where my man can get him some uh some water buffalo? He was trying to choose between water buffalo and bison, but now he's choosing between nothing and cadopolis because he's not getting anything. You know what I mean? So instead he's getting the shkot on gorp.
You know what I'm saying? We're we're work we're working on plan A B C through D. Alright, well, what are C and D since A and B are are in the toilet right now? Well, again, going to the mainland and get Oh, you were gonna get some island, island buffalo. Well, no, here's the thing.
Okay, here's the weird thing. The animals, live animals come to the highlands and they get slaughtered, and then they get sent back. Why? Do you guys have different rules? Well, when it's on an island, we can kill them however we want.
I mean, like, what's the thing? I think I think because there are other or there were other bison ranches on the island. We may have an abattoir that specializes in Bison. Uh now I have in my head the word abattoir as used to be said by the Hearst Ranch grass-fed beef people. Abatois.
Oh, that was that was white oak pastures. Oh, white pastures. Yeah. Abatois. Oh man, that just brought me back.
Yeah. How good was that guy's voice? Was he a good dude or no? Great. Abato.
Oh, I don't know. I mean, from from what I could tell. Yeah, he has a very smooth voice for someone who's about to come up and kill you. Abatois. Will Harris.
Yeah. Um, so uh uh back to uh Christmas trees. Oh, by the way, uh on animals, uh Quinn. I've never had one, but I'm gonna I'm gonna go ahead and say that if you can get yourself a standing yak roast, as long as it's a high altitude yak, and there is actually a Colorado and maybe even a New Mexico high altitude yak f uh ranch. Yeah.
I've never bought their stuff because I don't have the money, but like uh I mean a Christmas yak roast, that'd be that would be nice. Have you ever been over to their butcher uh paisano's on Smith Street? No, but I like the name. Uh they have rattlesnake. They have a couple different types of bison, probably buffalo too as well.
They have some really exotic frozen, it's frozen meat, but is it good? I don't know. I it's just not my cup of tea to do any of that. Yeah, I mean like yak meat is legitimately delicious. Like straight up good, right?
Uh I've never had a huge I've had buffalo and bison, but never like huge things. I mean, uh back when I don't, it's hard to tell how much of the old writing about um you know planes, uh Buffalo, you know, planes, bison, like what their taste was like, because it used to be said that you could not eat your fill of it because people enjoyed eating it so much and it was like you know, relatively lean and and easy eating, but I don't know how much of that is colored by the racism of us wanting to completely wipe out the species so that we could also wipe out uh the people. Um it's hard to say. You know what I mean? Uh you can buy a bull caf yak for 2200 from this place in Colorado.
High country critters. High country critters by the whole thing. Yeah. But what if I am? Living.
Oh, I don't know. What am I gonna do with it? Hey, uh Jen. Good news, bad news. Uh bad.
Yeah. I got the I got the Christmas rose covered, but you know. Meanwhile, the yak will be so mad living in a New York City apartment. Like, there's nothing. Like, not only do I have to live in this tiny apartment, but it's like low le it's like low lying.
It's like taking a freaking marathon runner and like, you know, I don't know, whatever. So uh back to Christmas for a second. Uh Jack, tell me a little more about this White House Christmas tree falling over. I I don't know about that. I I heard on Instagram last week that there were the because the the major gusts of winds that occurred over on the east coast, uh took it down and no one was hurt, a lot of ornaments were damaged.
I think the tree kind of splintered. I'm not sure what they did. Maybe they put up a fake one. That's kind of sad though. Like if it's splintered, I mean, I like a good like uh my favorite was I was in Mystic, Connecticut, which is where my in-laws live, and they did their big Christmas tree light up, and like, you know, it was a huge build-up, like, you know, fake Santa and everything was there, the whole nine yards.
Like, we're all freezing our butts off because it used to be cold around that time of year back then. And they flicked off on the lights, and one half the tree went out. It like went pfft and then one half the tree went out, and I was the only one. I love stuff like that. You know what I mean?
Like I love the wont wa. Uh wow. All right. Um, yeah. So do you guys have any good?
I I have a good food story. I went to this uh restaurant. What was it called? Uh Temperance. Oh, nice.
Yeah, yeah, yeah, yeah. Good. So uh you have a very like crowd pleasing beef tartare. Thank you. Yeah.
It's been selling a lot lately, which I'm happy about. You want to talk about your uh particular tartare. By the way, it comes out looking like a perfect uh like a imagine if hockey pucks were big or you were tiny looking at a hockey puck. It's like it's like a hockey, right? Yeah, it's like a big hockey puck.
Right and the ring mold and snuffle, yeah. Yeah. Um struck off nicely, no little flurs of garbage coming off of it. Yeah. No, uh, you know what I love to see in a tartar?
Ropy, sinewy bits of like protein garbage like coming off of the fat chunks and forming like little weird hairs. Yep. That's my favorite. Yeah, it's great. Yeah, I'm kidding.
I hate that. Yeah, so we take hangers, grind it up, and then mix it with uh dice shallots, capers, and then uh like a piccoly aioli. So it's uh the Heinz piccolilly um from the jar and then egg yoke whistershire, Tabasco, black pepper, uh and mayo, and then just toss the meat with that and put some chives on top, give it a little color, and it's delicious. Yeah. Yeah, the uh yeah, it's the what I like about it is it's got that, it's got a good uh the acid hit from the, I guess from the pickles.
So it gives it that like uh it's got that, it's got a real nice acid tang, which makes it so you know how like a lot of times tartare if it's not balanced right. You can be like one bite, you're like, yay, and the next bite you're like, and then you're like you know what I mean. It's kind of like I am with like when someone gives you too much foie. Yeah. You know what I mean?
Yes. That too much foie feeling. Yeah. Uh some people can't have too much foie, but like I I can. You know what I mean?
Like I love some foie. Yeah. And I could eat non-finite amounts of uh a pate de foie gras spread on infinite amounts of bread. Yes. You know what I mean?
Uh but you know what I'm saying. Yeah, yeah. Yeah. It's like, oh, more unctuous, thanks. Yeah.
But like the the uh the acid I think really uh really really uh brings it out and makes it, I think real crowd pleaser. Thanks. Yeah, no, I'm appreciated. So it's been selling very well since I put it on the menu, which I'm happy about. Yeah.
Yeah, you know how like a lot of times when you have uh acid and something like that, the meat, especially if it sits around, can get kind of grainy because the acid changes it and the bind gets weird. Yeah. No, no. Good, good. Glad to hear that.
Thank you. Yeah. Had your fra Diablo, so uh you know what that you know, I think Fra di Avlo is hilarious. Because for me it's a 70s thing. Oh, yeah.
It's delicious. Yeah, yeah, yeah. Or 80s. I guess it's more eighties. But 'cause everything in the eighties, mm, fra diallo.
Yeah. But like uh Jim was like, you know, Jen, who's my age, was like, how bicycle you'd think that's not gonna be that spicy. Come on, it's not gonna be that spicy. Come on. This isn't like, you know, you know, Uncle Boone's or whatever.
It's not gonna be that spicy, you know what I'm saying? Yeah, it was not. Good. Yeah, good. Glad to hear that, yeah.
What else do we have? I don't remember. The chocolate mousse, the special. Chocolate mousse. Yeah.
Which you've never seen the movie Top Secret. No, it hasn't. I forgot you said that. Yeah, yeah. You gotta see the movie.
Which one? I only I don't there's quite a few. I don't like the first one, Val you know, Val K Kilmer with Yeah. That's someone chocolate mousse is the character in it. So anytime someone says chocolate mousse, in my head, I'm hearing chocolate mousse.
Uh I mean it's I don't think are you allowed to do stupid fake French accents anymore in movies, or is that considered not okay? I don't know. I I don't think like Peter Sellers would do very well right now. Oh no. I was thinking about that.
He is one of the more talented, only did racist bits actors ever. The party? Oh, the most racist. So hardcore. Peter Sellers did eat there was never a situation he couldn't make racist.
You know what I mean? Like it was just I mean, even in Doctor Strange Love, as strange as that movie is. Yeah. It's pretty like, what are you doing? He nails it though.
Yeah, he was, you know, uh, by all accounts, like a messed up dude in the real life. You know what I mean? Like super talented. Super talented. You know.
Hey, I got some news for you. Um uh we we had a candle company in here last week for another podcast called Magical Moments. And uh the company is called the New Savant. And I told him the story about the Geosin. Oh, yeah?
Yeah, they loved it. They're like, oh, that's uh, yeah, because we're working with Geosin right now with some candles to make a you know the smell of the the smell of rain or or or petricore is as is as it is called. Yeah, yeah. Dirt candy, great restaurant. Dirt candle, I don't know.
I haven't been back to dirt candy in a long time. But yeah, so like I'll check out their candle. You send me a link to their to their uh their candle and uh because every time someone comes to my house now, it's like anyone knew a lot of dirt smell. I got it. I got extra, not using it.
Anyone, Joe, you do not want this thing of dirt. Imagine if someone spilled that dirt thing in here. Oh my god. I mean, I I like the smell of dirt. So, but I mean, that's a pretty intense.
I I find it hilarious that you overindulge the uh uh uh uh the pool uh with um, you know, or or whatever your beverage. Yeah, only by a factor of a million. Yeah, right, right. You know, like only added a million times too much. You know, literally oh I got a caller, caller, you're on the air.
Ooh. Wow. Is this is Andre 3000? Uh oh my goodness. Since I do not speak Bensorry, I will have to translate.
Uh hello, how you doing? I hear that you were gonna be on the show, but instead you're bottling olive oil in uh in Philadelphia. Is that true? We are prepping everything today to bottle the oil tomorrow. This is Nick Coleman, Captain Greasy on the line.
How you doing? Oily, Captain Oily, apologize. Yeah. Great. We have air shift in oil, even though there's a global shortage of olive oil.
We have secured oil for the rest of the year. We have air shifted in. We are bottling it, and we will be shipping it to the world starting in the middle of December. Yeah, yeah. So uh we're gonna we're gonna do a a Patreon thing for our Patreon fools.
Uh you guys already have a Patreon thing. Oh nice, so it's still active. All right. Well then you they should they should go on, but they should go to uh give 'em, give them your give them your website and tell us what new fancy oils you get in. By the way, world short on oil.
My man Nick, long, long on oil. You know, quick question. Are you are your shipping international now? Yeah, we ship international. Oh.
Well, what kind of what kind of international? Like everywhere international or like Canada, Mexico International. Everywhere international, though there are an additional shipping costs um going internationally. Yeah. Yeah.
Good luck when you ship to Canada and people get bent by the fact that uh, you know, they're like the VAT's not included. You're like, I don't know how to calculate it. Amazon won't let me. That is that's all, yeah, like clearly uh outlined on our terms of agreement when buying international. Yeah.
That is up to the individual buyer. Do you know what's nice about Amazon is they just let you buy it and don't put those terms up, but then the people blame us and then we eat the entire cost. Isn't that awesome? That is not awesome. Yeah.
I like it. Do you know the word for not awesome is nawsome? Like kind of like like nosh nauseated awesome? Not like it's yeah, not awesome. It's so it's so nauseum.
Awesome. Oh is that a new word? Did you just make that up? Were you trying to get traction on that? Is it like donkey balls?
I want everyone to use donkey balls. I think fat mic from No Effect uh like got it coined in the urban dictionary. Oh, nice. All right. You know, the urban dictionary, if it had even a modicum of editing, so that you couldn't just like go and put your best friend's name in and like give their name definition as butthole, I think it could be like a lot better.
You know what I mean? Yeah, you know, a little bit of regulation, uh you know probably probably a good thing. I'm not talking about a lot. I'm talking about like rap genius level of editing. You know what I mean?
And that's sad because I had a friend who was an editor at Urban Dictionary. Wow. They did a terrible job. Yeah, what'd they what they do? Just sit around and get high all the time.
No, no, no, no, not that kind of person at all. I mean, I think there's a lot of really bad stuff they have to kind of take down. I think they got their hands full. You know. So it's it's more like I mean, because like half of it is supposed to be offensive.
Every slang word is supposed to be about something offensive, right? I mean, not every, but a lot. Right. But where do you draw the line? Because I'm sure there's some stuff that's just, you know, where do I where do I draw the line?
Donkey punch. Yeah. Well I think every slang word is about uh like something derogatory, like you know what I mean? Yeah, no, not every word. Just many.
Look, in the eight in the see, in the nineties, right, there was the American Dictionary of Slang that came out just before the internet, and it was amazing. It was an amazing. I think they only did the first two volumes, at least I only own the first two volumes. And when I used to read that, it's just like a it's just like every word what was a uh what is it, v vulgar wulgar, right? A stupid or or was it stupid or or execrable person.
That was I think they they like everything was like that. You know what I mean? I loved it. Loved it. Right.
You know what I mean? Gotta up your gotta up your insult game. Yeah. You know what I mean? Anyway.
Uh so uh you want to tell us any interesting oils that you're super excited about right now? Yeah, we have uh so we're airshipping in uh a really cool oil from the region of Kusha, which is in the northeast part of Latvia, sort of in between Tuscany and Umbria. And uh it's made with like a very classic three olive single estate field blend of pendolino, leccino, and morolo olive, which are typical olives of central Italy. And it has this beautiful leafy, grassy aroma with an undertone of almond and cinnamon. And this balanced bitterness, long covery finish.
We're gonna be releasing that to the public around December fifteenth. It'll start shipping. And uh super fresh oil from uh the last week of October's harvest. So it's an early harvest oil, really vibrant, really clean. Um then we're doing a collaboration uh with Axum Bronson with this really nice Sicilian oil from the town of Agrigento in the southern part of Sicily.
Uh and that's a monocult of our Nuchulara oil that will be released similar time. We're we're gonna bottle that at the beginning of next week, and I'm really pissed. How are the uh polyphenols on that? I really like Sicilian Nuchalara when it when it uh when it's an ask uh buck kicker. It's it's in the medium robust profile.
It's not as high as like the Cherasuola olive or the Coratina olive. Those are gonna have higher levels of polyphenols and antioxidants in them. But this is a little more balanced, versatile. Should I really, really nice. Should I should I troll you about uh oil color or not?
About what? Oil color. Should I troll you about oil color again? I don't know. I feel like I've done it too much, but I enjoy doing it.
I enjoy getting the you to hear your spiel about like because you get so bent about like people thinking that it's green, go ahead. Or it or whatever people think, you know. If it's if it's yellow, it's gonna be buttery. Right. Um, I love hearing you go ape on it.
Don't judge an oil by its color. I mean, whatever. And um, can't is it true though that some oils will change in color in a bad way as they oxidize and go rancid? Yeah, they'll turn orange. Yeah, orange.
But um, but the whole thing, like anyone who's listening, if you've never had very, very fresh olive oil before, it's a different thing. It's a fresh fruit juice, and it and it's clean, and you can consume a lot more of it because it's actually light. Yeah. And uh really wonderful. So I I like the fact that you think of oil as juice.
Well, because the olive is a stone fruit related to the peach cherry plum and apple. That's Joe Hazen is is uh loving it. So I found some David Carradine uh flute playing from Kung Fu. Really? Well, someday we're gonna get uh we're gonna get a fluteist in here.
Like wait, Han plays flute, right? Or she composes for flute. She composed for flute, composed for flute. Yeah, composes, yeah. Yeah, so so this is uh she's like a you know uh a bartender in uh in Los Angeles who does a lot of non alks at um Kato restaurant.
And so we had her on the show a while back, Nick, and she was she's a composer, classical composer, as well as a bartender, and she composes music for flute quite often. And so I was like, oh, we need to get you uh on with Nick to do a dueling banjos kind of a situation, flute bansouri. And I said that you could be Nick, you could be the crazy guy on the porch, or whatever that you could be the, you know, the the the weird dude on the porch, you know what I'm saying? And uh, she had no idea what I was talking about. She'd never seen or heard of dueling banjos or deliverance or the anything.
You know, can you play some sort of bansuri like diddling ding ding ding ding ding ding? Is there some sort of equivalent to diddling ding ding ding ding on on a bansuri or no? Yeah. Yeah, sweet. This is gonna happen.
This is gonna totally happen. We're gonna make this happen next year, Stas. That's on the agenda. Okay. Yeah.
Next time we do an LA thing, maybe. Get her live. Jack. Jack and Polski in Merlot wrestling, too. Oh, yeah.
Never happening. Wait. Well, I don't understand. How is that? How is that undignified?
Wrestling in a pool of Merlot, how is that undignified? Jellied. Jellied Merlot. Oh, I'm so I'm sorry. It's not beat.
All right. That just brings all the dignity back. No one wants to slop around in a puddle of spilled wine, but if this is a jello ring, it it just reeks of dignity. Right? No, never.
Was Polski down, Stas? I don't remember. I feel like he was, yeah. I doubt it. All right.
Um by the way, what we got a caller? Oh. Oh, here we go. Yeah. One second, folks.
Took me a second to find it. And then remix it because it can't really play this on radio. Because it's not cleared. Exactly. So that's fair, you come on.
The old call and response. Guitarist still think he's gonna kick butt. Oh, yeah, I see what you mean. Now you're getting into banjo territory, Mr. Guitar.
You're ready to have your butt handed to you. Oh my god. It's so awesome. There's everyone's reason to upgrade to the uh video plan of the Patreon, huh? Let me tell you something.
Let me tell you something. I mean, banjo is such a great instrument. Anyone that don't look, Steve Martin's been saying for decades, don't listen to my comedy, listen to the banjo. I mean, I know what it's doing that, but I think in a way, you know, he's right. Yeah.
Banjo's a great instrument. Underappreciated, as is as are the bagpipes. I don't know about the band surreal. I'm still on the fence. I uh I'm trying to learn to appreciate the band serium more, my man Nick.
Like tell me, tell me something that's gonna make me appreciate Bansory more. It's just relaxing. Oh, yeah, that's totally anti my vibe. You know what I mean? Is there sort of any sort of bansuri music that kind of makes you stand on edge and run around and beat your head against the wall?
Because that's more my speed. Um yeah, I think if you like ran it through a distortion pedal. Oh my god. Yeah, we need that. Oh, wait, we have a caller.
Caller, you're on the air. Hey, how's it going? Going all right, what's up? Uh I have a question about Sue Vide uh procedure and maybe just uh an adjustment to what my expectations are. Oh, great.
An actual cooking technical question. Go ahead. Yeah. Yeah, right. So um I am a private chef and I do small scale catering and stuff when I I pre cook a lot of my meats at Sue Vide, and I am then re reheating them, usually in this in the circulator, and I'll do it at like five degrees lower than what the end temperature is, and then do like a finishing sear, aerosai brown in it butter kind of thing.
And to me, it's just not very juicy. Like it's not Yeah. Give me an example. Give me an example of a cut. So uh I just did chicken breast for somebody.
Okay. And what what was your protocol? Cooked it at 149. Uh in this case, I did season it ahead of time. Cooked it at 149 for an hour.
Uh my general procedure is to cook 'em. And it's it's all kind of based on the chef's steps guidelines, uh, like through the jewel app and stuff, like time and temperature and stuff. Super handy. Um so cook it, uh, I pull it out, let it rest at room temperature to kind of come back down to temp before I put it in refrigerator to like fully chill. Uh it hangs out in the bag and then reheat it on site, cut it out of the bag, brown it up on the in the in the pan, and then slice it and serve.
So you're you what are you and you're reheating it like you said five degrees, but like you're just basically reheating it up to like 140 up to 60. Yeah, one like 130 to 140 or 135 to 140, kind of depending on what the cut is. If it's something that's a lower temperature, like if I'm doing beef tenderloin or something like that, and they want it like medium rare, then I'll just like bring it up to like 120. Yeah. Um, or I will sear it and then slowly bring it up in an oven.
Um, but the bet yeah, I love the benefit of the soup eat you can do all the temperatures kind of at the same time. But right now, yeah. On the chip, so in general, there's two different kinds of problems. So, like on the on the chicken, not after an hour, but do you have that in Celsius, John? 149?
149 is 65. All right, it's a little high, right? It's a little bit high to hold it for an hour. Um, you'd want that middle to probably get up to like sixty-three, but I don't think it's gonna be that big of a difference between six sixty-five and sixty-three. Um have you ever d do you have the say like uh I'm just trying to figure out where the dryness is happening.
Usually what happens when chicken stays too long, and an hour is not too long. I mean, I prefer like on a breast because breasts are depends on how big the breast is, too. Like if if you're doing a small breast, it's gonna get up to temperature in about 30 minutes more. Yeah, yeah. 30 minutes.
So if you were doing sixty-five, you probably only need like about 30. I mean, I would temp it and to see what your temp is in in the middle, right? And a lot of these longer times are are designed so that um designed so that if you stack two together, you're still not gonna get any parts that are viciously, you know, uh uh uh uh undercooked. But uh but um the what happens typically is uh the meat gets kind of fibery, right? So uh if you overcook it, they get that you get it mushy, not tender, mushy.
Exactly, tender, not mushy. And the issue with that is is that the to me the characteristic of that happening is that the first bite is seems like it has juice, but then all the juice leaves and you're left with a mouth like you're chewing like a wad of fiber, basically. Uh like that's like the characteristic. Yeah. Um so usually I've noticed it with I've noticed it with other cuts too, and it's kind of like across the spectrum.
Like I love to do the the pork shoulder at 135 for like 24 hours and then you chill it, slice it and stir it up in a pan, and it's just like you don't get the that like juice running all over your cutting board, which I suppose you don't want anyway, if it's properly rested, but then when you like, yeah, when you bite into it, it's just it's not necessarily dry, but it's also not like juicy. Right. And I'm just trying to understand if again, if it's just my own perception, like if that's not a result that you can achieve with sous vide, if it has something to do with the fact that I am cooking it, cooling it, then re-eating it, like would it be better if I just cooked it and then served it straight away? Well rather than going through that cooling procedure? Yeah, not according to Bruno Gusot.
Uh but so what I would do is I would do a multi uh so uh another thing I do, uh you know, just so like as soon as as soon as the meat gets up to temperature, a particular temperature, the protein coloration, the look of the meat is gonna be relatively stable, right? So if you got you. So what I do a lot of the times to preserve texture, especially in uh beef uh uh and and things like that, is where you want to let them ride longer to have to to make it more tender, is I'll hit my target mark and then I'll drop the temperature while it's cooking, not on the reheat, right? So that the majority of the time after the internals reach what I need, it's at a lower soak. So I basically I think of like your your cook point and then a soak, which is what I would do for something like the pork, right?
Um but um any any meat that starts out tender that you cook for a long time is only going to get more fibery, right? Or more but not fiber, but like get that thing that we're talking about, right? Because it's already tender, right? So you're always kind of in this like uh back and back and forth um with it. So but on the chicken, what I would do is I would first try to knock your time down a little bit.
I would then also I would try I would taste it before you sear it. Right? I would taste it before you sear it. Okay. And uh one, just taste one before you sear it.
And if that one's good, then it's uh overcooking on the sear step, right? So like that in which case what that means is is that you need to either pull it out of the bath uh a little while longer before you sear it, accelerate your searing technique, right? Like the easiest way to accelerate a searing technique is to pre-sear it because it takes half the time to get a crust on something that's been pre-seared, right? So Yep, and that's that's something that I that's something that I do too. And like in the case of pork, like I won't season it until it until the end because you get that kind of handy texture.
But in this case, and this is the first time I've done chicken breast in a while, believe it or not, uh, but I did pre-season the chicken, sear it, and then bag it, cook it. And went through that whole procedure and it the texture on it was fine. I thought that was great, actually. But it's a little bit like not juicy. So seasoning, seasoning, um, it's interesting.
So I've changed my feelings a little bit from, you know, in 2012 when you know you'd hope that you'd learn something in 11 years, right? But um a lot of my issues with pre-seasoning, uh pre-salting, let's just call it salting, right? The other seasonings, a lot of it, like we're talking about funk functional seasoning. So a lot of my issues with pre-salting uh meat, um, specifically beef, uh, and these are tests that I did with ribey's because that's the steak that I love to cook the most. Um, we didn't like the meat when it was uh seasoned, cooked, salted, cooked, chilled, and reheated.
The same meat was good if you didn't chill it and reheat it. And um the reason was is that it just got, like you say, kind of a hammy kind of uh uh firmer texture, right? Which makes it eat like a not as good cut of meat as it is. So then I I I I I went to whenever I was going to do a cook chill, reheat, I would never salt the meat. But then I discovered that um you can get around that by just dropping the temperature once you hit the target.
So you hit your cooking target, and then so I I never keep a steak, like a normal steak that's like around an inch, inch and a half. So an inch thick steak, I'm only cooking it at my cooking temperature for about 45, 50 minutes. Inch and a half, I don't really raise it that much because I really don't need the inside to get that high. And then I drop it down to the safest, lowest, the safe the lowest safe temperature, which we can argue about what the lowest safe temperature is, but I put it at 52. Um as long as all the things are separated and the outside's already been kind of flash pasteurized, so no none of these like bacteria that are on the outside of the steak can get growing.
And then I do my soak at at 52, so I get my tenderizing at 52, and you have to let it ride, you can let it ride for a long time, then chill it, and then you don't get that kind of cured hammy taste. It's keeping the meat at its finished cook temperature for a long time in the present of presence of salt that gives it that kind of hamminess. And then it's long cooking of any cut of meat that's already tender that gives it that kind of over fibery thing, which is why it's very hard to do a good job on um, for instance, a tenderloin, because it just doesn't have any connective tissue, and so it's basically done the minute it hits temperature, and you don't want it to go any longer than that, you know. Um, because there's no collagen, no connective tissue going on in there, right? Yeah.
And by the way, I'd say, I actually like tenderloin. I'm not one of these haters. Like, if someone hands me a like a nicely cooked filet, I'm like, this tastes good. I'm not gonna lie and be like, me, me, me, it has no beef taste. Yeah, it's good.
It tastes good. I'm just gonna go ahead and say that. To me, it's all about context. Like my my preferred way of having a tenderloin is like pretty rare, but done on like a high at a hibachi restaurant. Like I used to, that was actually what my first job was working at a local place that did hibachi, and they you know, they sear it and they like slice it super thin and do like this whole kind of sauce on the on the hibachi with like butter and soy sauce and all that stuff, and that to me is great.
Like I don't think I'm gonna speak out a tenderloin, but I'm definitely, you know, to me it's all about context. Like, and I like temperatures for different stakes. So, like I prefer, generally speaking, like medium, rare, medium, but for tenderloin, I'll take that rare, medium risk. You know what I mean? It's nothing wrong with tenderloin.
I'm with you on that. Yeah, and that's exactly right, right? Because like it wants to be at a lower temperature, and it's so it's perfect for someone who's gonna use infinite heat for relatively short amount of time, so you get some sort of textural difference and put some sort of I don't know. I was thinking like, you know, remember those pe remember when everyone had a peppercorn sauce? Oh, the peppercorn sauce.
I love peppercorn sauce. I was gonna say, I'm I'm from I'm from Des Moines and we love our uh fillets just like swimming and cream sauce, and that's always Yeah. A good uh a good experience as well. Steak de Virgo. Have you ever had steak de Burgo?
No. It's only you can only get it in Des Moines. It's usually medallions of tenderloin. Well, there's a couple of different schools of thought on it, because it's kind of like a hundred-year-old tradition. But um, I think the original one was like tenderloin tips that were seasoned with like Italian seasoning and then like browned up with some garlic and then like swimming in clarified butter.
Um the version that I learned and the version that I do is more like a tenderloin medallion, but it's pan seared, pan roasted, and then garlic shallot, white wine, heavy cream, Italian herbs, fresh basil, and uh a ton of butter, too. Oh, sorry, shouldn't have first no that that what yeah, what's what's the what's to go wrong with that? Uh I used to make something uh not like that, but a cream-based one with uh mushrooms and onions that was a old Julia Child recipe. That was good. Oh yeah.
Yeah. And go go tip. Love me and snake guy, and too. Yeah. Oh, yeah.
Oh, hell yeah. Oh man, bring back bring back tableside and flames, man. Always. Do you know like yeah, you know what I mean? It's like and look, no one's gonna no one wants to do that kind of stuff anymore.
Like, because it's just not the way it works anymore. But like I always love when I see like someone who has the table side skills, I'm like, whoa. Table side Caesar. Oh man. Old school?
Yeah. Where they're where they do the rub and toss. Yep. Rub and toss. Now that's not an urban dictionary thing.
That's an actual culinary technique. What'd you say? I've never had I've never actually had crepe suzette, but after having watched a bunch of videos, like I get it and I understand how freaking good that would be. Like crepes termalized and like flam made with sugar and like an orange like Grand Marnier butter situation. Like, yeah, give me that.
I want that. That sounds real good. I like it. It's a little too alcoholic as a dessert for me. You know what I mean?
Like I like my desserts to be my dessert and my alcohol to be my alcohol, but I understand that everybody that I am weird. I understand that this is a me thing and not an everybody thing. You know what I'm saying? Maybe it's because I used to have it as a kid. Whatever you take, crepe Suzette, and then put it in your five-ton press.
I could totally do that. You could totally do a crepe crepe Suzette. Uh my my home press is only four ton only four tons. Don't don't oversell it. Only four tons.
But uh yeah. I know I just wrote are you gonna stuff are you gonna stuff the crepes with like a like a soft like sweet cheese too? So that would be some good kushbacker. Well, you'd well, so what I would okay. So if you were ac if we were actually gonna do this, I would I would soak the I would soak maybe flambe some of it or burn some sugar, throw it in with the grandma, in with the crepes, and then add another base because uh otherwise it would be too sweet, squeeze the heck out of it, and then probably do uh like a milk syrup or yogurt syrup for the cream base, uh, and then shake that, shake that up and you could do yeah, yeah.
It would be good. Do you know what I'm working? I I shouldn't say you know what I'm working on now? So like you know, I might I might I may I may do a uh I may be involved in a bar program next year early next year nice uh yeah so uh if I say this and somebody else comes out with it before I do or should I not say it I'll murder all of you ready ready for it uh there is a uh a dust cloud called Sagittarius B2 that has very complex organic molecules in it that were formed you know in space on ice sheets right and one of those uh compounds smells like almonds and the other one smells like raspberries and rum so I'm gonna do a raspberry raspberry rum raspberry orjah uh raspberry almond orjah like rum drink and it's gonna be called Sagittarius B2. I already claimed it so anyone that hears this I claimed it right now as far as you know I already made it and so you're ripping on me if you do it.
I'm gonna yeah can I can I can I claim uh that you made that for my birthday because my I'm a Sagittarius my birthday is on December 8th yeah sure yeah can I uh take it up there also uh I don't think kind of taking a step back here with the grand with the uh situation I really love Aperol or Capari with like orange what if you did a little splash of that at the end to kind of like cut through some of that sweetness I don't know I mean it also has a lot of sugar in it uh I think I said this on the air interesting thing about compari and april same sugar level same exact amount of sugar just yeah the compari is more bitter small bit uh that's why. Yeah, I've measured it. All right. Well, uh it's December, so let us know how your Sagittarius B2 cocktail comes out. Although remember, I did it here first.
You already heard it here first, people. All right. Yeah. Yeah. Uh thank you.
All right. No no worries. Um okay. Uh okay. Did I already read the question last week about uh potato starch clarification?
I can't remember what I read last week and what I didn't read last week. Maybe whatever's in the new document should be new. Oh yeah. Well, I know that's not the case because we I know we talked about Yandu last week, and it's right here at this as the top top thing. Yeah.
Yeah. So maybe yeah. So, you know, lack lack of trust is based on based on facts. Real quick, let's push the Patreon discounts on all that stuff. Um so everyone just uh usual weekly push to sign up for our Patreon.
Patreon.com slash cooking issues. You get a lot of um awesome uh perks with the memberships. Some levels you get the video feed so you can see Dave dancing to dueling banjos. Um you get access to the Discord with uh great community of like-minded listeners, always talking, asking questions, things like that. You get discounts to places like Grove and Vine and Kitchen Arts and Letters.
Um, and then also for our listeners in the greater Toronto area, we got a great pentatone kind of partnership discount going with uh Toronto Panatone. One of our listeners, Mike makes a really, really, really fantastic product, and he's offering uh 10% off to us, so that's in the Patreon as well. And if you're in that area, you should definitely order some panotone for Christmas. And we've had it. Yeah, very good, very good.
No uh by the way, or since um Grove and Vine is an older code that's still active. Anyone that's new to Patreon just has to go to the cooking issues page on Patreon, and there should be a little search bar. So research olive oil promo code that is still active. Comes right up. Hey Nick, you still still with us?
We got an olive oil question. Yeah, you'll get you'll get 10% off the Grove and Vine products. What's the olive oil question? Well, so I don't have the answer to this. Uh I texted uh Harold, but I haven't heard back yet.
I think I have ideas, but I don't want to like go out and say them because you know, uh, because probably I'm wrong. Uh Christian wrote in, uh, I've made a couple of flavored aeoles uh recently. Uh that not they're not sure if that's the right term. Doesn't matter. We know what you mean.
Uh specifically one with a coffee garlic and another with uh a cilantro slash serrano peppers. Peppas, uh steak and peppers. Nastasia likes the steak and peppers. Um no, not pepper, not steak and peppers, pepper steak. Pepper steak is not steak with peppers, it's black pepper on steak, Nastasia.
Uh no. Which? What do you mean no? It's neither. I don't know what pepper I don't know what pepper steak is.
So you said that you went to this restaurant, pepper steak, that's all you were talking about. We couldn't go get the pepper steak, instead we had the I don't know how they make it. Is it black pepper or big chunks of sauteed peppers? No. No, no, no, no.
What do you mean no? Neither. It neither has black pepper nor peppers in it. Uh maybe both. Okay.
Okay. Whenever I make these aioles, they seem to taste best immediately uh after making them, but after sitting for even an hour, they begin to taste more and more eggy, bordering on metallic. And the cleaner original flavor is masked by the metallic one. Is there any way to avoid this? Here's an example recipe for context.
One yolk, one half cup, they use uh they're using a neutral oil, so I apologize. But like I know this thing happened oh, and then two to three tablespoons of uh olive oil added after blending. So they're worried that if they make the aioli with the olive oil, as you know, olive oil can go bitter when it's uh made into an aioli in in an electric machine, right? In a in a in a blender, which is I forget what the cause is, but I used to know the cause of that. And then uh garlic and salt.
You any ideas on this, uh Nick. I'm not sure this is an olive oil question, but uh if you know, if your concern is that the oil's too strong or too bitter or something, I would use a more delicate sweet mellow oil, such as an olive oil made with the Arbecina olive or the regional Northwest Italian cultivar Hajiaca olive. Well those will be more delicate, mellow and sweet and won't overwhelm the garlic and other nuances of the ale. Yeah, but I don't think that that's what's happening. Do you know what the mechanism of olive oil going bitter is when you make a mayonnaise with it in a blender?
Sometimes? No. Me neither. I do not remember it. What I think is happening is something in their flavored olive oil and the garlic is getting a sulfur interaction because yolks like eggs have sulfury crap in them, and egg-y smells are usually I think sulfur related smells.
And garlic flavors are all about sulfur smells. And in fact, memory serves me right, uh, like uh the real like Spanish style, and Nick, you'll know this. I I won't remember, and John, you probably know the real Spanish style, uh, the the garlic thing don't have egg as a binder. They use garlic as the as the emulsifier. Yeah.
I think it's um I think it's something going on with the eggs and the garlic. Here's something else you might want to think about. You're thinking that when you comfy the garlic for a long time that you're wiping out all of the stuff in the garlic that can make all of those things. You are not. If you take that garlic and add fresh garlic to it, it will pungentify a lot of the stuff left because you haven't wiped it out.
Super high temperatures, like in a pressure cooker will knock it out, uh, but not just straight confie or cooking, especially depending on how long you've done it. So I would say you can use the garlic as an emulsifier without the egg yolk, and and just try it. And if it it it if that's better, or if you can use a fake emulsifier to do it, then it's an interaction between the egg yolk and the and the garlic because that's like some sort of sulfur on sulfur action. A lot of those things give kind of egggy or metallic notes. And uh if not, it's the i I don't think it's an interaction with the flavor flavored olive oil you're adding that you whisk in later.
I think it's probably between the egg yolk and the garlic. That's me. That's my guess. I haven't heard back from the the McGee yet. Um, all right.
A clo is this clove or chloe? Clove. I'm gonna say clove. Is there any way to reheat Hollandaise sauce from fridge temperature? I've tried everything.
Uh delis in a water bath, as low as 100 Fahrenheit, it takes forever and still splitting. Tried uh flat vac bags, they too split. I want to make large bat batches and serve it uh in an easy. Okay, listen. I don't know, but have you tried just letting it split and then beating it back together again?
Right. Um, some things like some emulsions can be put back together. As long as they're not entirely broken, you'll get what's called like a synoresis. So some of it will leak out, but as long as the base emulsion is there, you can get the liquid back into it. Or are you talking the grease comes out?
If if if if it's a liquid out, you can usually get that back in. If it's an oil out, you're pretty hosed. What do you think, John? Have you driven it? I don't know, when not with a holiday specifically, but when you break an aioli, you can always take that out of the container, clean it, then put fresh egg yolks in there and then redrizzle the content in a metal reamulsify and get it back to where you want it.
Yeah, but they're looking to another thing you could do is set it with gelatin. That's what Wiley used to do. Uh he would set, he would set it with uh, he would add a little gelatin to it. It would set it and it would like sterically inhibit it from breaking. And then when you reheat it, it it does it never has a time as it's cooling to kind of flocculate and break.
Uh so that's another thing. I mean, I'm sure you could do it with non with non-meat-based uh products, but um, and then you could also just uh add uh emulsifiers to it that will keep it emulsified no matter what. You know what I mean? Like uh uh I don't know what would be best for that, but you know, you could start with something simple like uh like a Xanthan Arabic mix uh, you know, um, because I know that works for butter syrups. So if you can make a butter syrup uh with um with uh Ticoloid 210 or 310, which is essentially just a mix of Arabic and Santhan, then I'm sure you could also stabilize a holidays with it, right?
Which is nothing but thick butter syrup. Yeah. You know what I mean? If if you think about it. Uh I like Hollandaise.
Love Hollandaise. Yeah. Yeah. Yeah. X Benedict would be my last meal.
Really? Yeah. With lots of Hollandaise. Okay. What pork?
In the Benedict. Oh. Anybody? Oh. Call out.
Yeah. Have you Nick, have you ever tried Toronto real Toronto pea meal bacon? No. It's delicious. It's delicious.
Sounds good. It's good. It's it's a it's one of those things where like I'm just mad that uh you know just yet another thing that Americans have marginalized Canadians with by, you know, with what we call Canadian bacon here. You know what I mean? Yeah.
Just another bit of skullduggery on our part. Add it to the list. Um William wrote in, I don't know if I talked about this last week. Someone stop me if we have uh if Dave starts an academic journal he can file this under the proceedings of the Society for low quality individuals. That'll be a good journal.
It's for for everyone. Yeah it's true. Yeah. It's a journal for everyone. Uh over dinner with my wife I was describing the recent advantage uh advances in clarifying ginger juice.
Uh to clarify again I'm not that insufficient boring guy. She has a PhD in engineering and was actually interested. I mean those aren't mutually exclusive. They could be both true. Yeah.
Uh I had mentioned how starchy liquids were a longstanding clarification problem and had seen recent progress. She stopped me and asked if potato starch could be clarified and now wants to know how close humanity is to raindrop mashed potatoes. I hope very, very far, William. Very, very far. Very far.
Actually, I remember, I think I want to say David Zilber. It wasn't clarified, but he did post about I think it was him, juicing potatoes, and then he he hydrated the starch. So it was like a weird, clear goop that wasn't pleasant. But then he figured out they could it could absorb a lot of butter. Yeah.
Apparently there was a decent. Well, okay. So William was like, I figured they would be the authority on the feasibility of raindrop mashed potatoes, which would be unholy clear mashed potato gel. Uh maybe this would be a Jack Shram territory as a gelatin master. Is this the future that low-quality humanity deserves?
All right, listen, here's the issue. This I'm gonna file this under the same category as the warm ice cream category. So for years, uh chefs were were trying to figure out how to make hot ice cream, right? That was a thing. And so everyone thought they, you know, Wiley, everyone was working on this hot ice cream problem.
Uh, food technologists, right? And uh yeah, they never got it. They never got it to work because you're looking for something that inherently isn't going to work, right? So they were using methyl cells, something that melts as it gets cooler. But the the problem is is that it's just not it does it just doesn't work.
It just doesn't work. Anyway, so like Alex and Aki have posted about it. Everyone's posted about it. I was there at the time. But the thing is, is it doesn't work.
Nobody likes it. It's not a good product. You know what I mean? Like, so like so like the issue with this is that uh it with mashed potato, right? We can make goop.
You can even, first of all, anything that is a small enough particle to be thyxotropic, right? So like to act like a mashed potato such that it's relatively smooth. If you take a clear gel, the closest you can get to this, by the way, is to take a clear gel. There are plenty of them. But then when you blend them to make a fluid gel, which is the closest thing that you're gonna get to a mashed potato, not clear anymore because it's a lot of microparticles that as the light goes through them, right, they they they bend.
So you know, and they get diffused. So it's always going to look um milky, right? Or, you know, it's like fluid gels are never, you can get them fairly clear, but the clearer they are, right, the less they act like mashed potatoes, and the more they are like hair gel. So anything that's gonna have kind of clumpy properties in it is gonna have to, it's gonna bend light in a weird way because it's gonna have a bunch of shards in it that you know don't work right. It's easy to make clear starch goop, right?
Because a lot of think of cornstarch, right? And you can even um like corn uh potato starch will clarify, it's relatively large. So if you, and there's lots of techniques that are built around this, uh in Korean cooking, I can think of a bunch of them where you you grate your potatoes and then you take the potatoes out, you let the starch water sit, you harvest the starch off the bottom, and the water is fairly clear, right? Um but what's left over isn't uh gonna be uh a mashed potato. I think it's not uh, I think thankfully this is not uh something that we have to worry about in the future.
You know what I mean? Agreed. Yeah. Thankfully. Thankfully.
Oh my God. Um Dave Klein writes in, can I make malt syrup from malt powder? I have sous vide and PID uh oven so I can do long low temp things. If so, how? And what's the proper pH of a bagel boiling solution as well as the proper bricks so I can get an idea of how much local uh local ingredients to use, concentrated liquid malt extract, et cetera.
And 14 pH uh lye water in Thailand. Okay, strictly speaking, you don't need uh to you don't need to uh lower the, you don't need to raise the pH of the water for bagels, although it will make the crust better. I don't have like hard numbers for you. Uh the the issue with malt is malt means many things to many people. So there's malt powder and diastatic malt powder.
This is made by grinding up like bulted barley. It's essentially a flour, right? One of which is sweeter, uh, sorry, one of which still has enzymatic action, and one of which is not. There's then also dry malt extract, which is where you make a malt syrup, which is predominantly sugars, right? And you know, and then stuff you could actually brew beer with and then dehydrate it.
So that's dry malt extract. Um usually when you're cooking with malt in the water, I'm adding malt syrup. And so actually, since I don't really have maltose or malt syrup lying around, I usually use honey because it's also a reducing sugar and it'll give you that nice kind of a brownie thing. Uh I'm sorry if this wasn't answering your question, but this is this is what I've got in this short time it's being uh uh allowed to be. Um my god, here's a Hanukkah question.
Can I get to it? 36 seconds, because we're gonna miss it. I'm having a little Hanukkah party for about 10 to 12 people. I know I'm a bad person if I make lakes ahead of time, but the party's really for a few kids all aged seven or under, making the lockies while everyone's uh locked while everyone's over seems like a nightmare waiting to happen. Plus I'm a bad person.
Any tips for how to do it and have the lackers be as good or almost good as fresh, I've seen a buffer a bunch of different suggestions, including undercooking them and refrigerating them and throwing them in a hot oven. Don't refrigerate, freeze. Freezing is a dehydration product, and it's gonna make the uh it's gonna make it crispier on reheat, but you should really still fry them. You should make them frozen, heat up a uh a small thing, and then fry them. That's really uh cooking them all the way up but only two hours in advance and holding them in a 200 degree oven with the orange.
No, no. If you hold them in a 200 degree oven with a with a door jar, unless you have very good skills with like an APO and like a you know a combi oven, they're gonna get the texture's gonna get ruined because the latkas are not meant to sit. They're not meant to sit, they're meant to have a crispy outside and like a nice inside. The best way to do this is to pre-make par cook uh par fry and then freeze them and then and then fry them from fresh, which is pretty quick if you're if you're willing to do that, or go on to Simplot, which is the one of the two largest potato manufacturers in the world, and they make what they call quote unquote old European potato pancakes that are made frozen. And you know who makes good potato products eat better than most of us?
Simplot. Cooking issues.
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