1
00:00:00,480 --> 00:00:01,480
Speaker 1: Hey, it's neilsa Adri.

2
00:00:01,639 --> 00:00:04,560
Speaker 2: You're listening to kfi EM six forty the four Report

3
00:00:04,720 --> 00:00:10,799
Speaker 2: on demand on the iHeartRadio app. Hey, miss Kayla, Yes,

4
00:00:10,840 --> 00:00:15,520
Speaker 2: mister Neil, did I tell you back back around Thanksgiving?

5
00:00:15,880 --> 00:00:21,279
Speaker 2: I totally gave up leftovers? Did you really?

6
00:00:21,400 --> 00:00:21,599
Speaker 1: Yeah?

7
00:00:21,640 --> 00:00:25,599
Speaker 2: Yeah? Cut cold turkey. Oh I see what you did there?

8
00:00:25,680 --> 00:00:26,320
Speaker 2: Did you creative?

9
00:00:26,400 --> 00:00:26,599
Speaker 1: Yeah?

10
00:00:27,520 --> 00:00:30,760
Speaker 2: But I'm doing it in January? All right, Well, Mario,

11
00:00:31,560 --> 00:00:46,519
Speaker 2: save me. Let's starts. Let me teach you got it.

12
00:00:48,640 --> 00:00:52,960
Speaker 2: Let me teach you who had it? Anna, mar Nathan,

13
00:00:55,040 --> 00:00:59,360
Speaker 2: let me teach you who had it. It's a columnarage.

14
00:01:01,360 --> 00:01:02,600
Speaker 2: Let me teach you about it.

15
00:01:04,440 --> 00:01:07,360
Speaker 1: Let me teach you about baby Bye eight.

16
00:01:07,720 --> 00:01:11,200
Speaker 2: Six forty live everywhere on the iHeartRadio app. Good Saturday

17
00:01:11,280 --> 00:01:15,199
Speaker 2: afternoon to you, Nil Savedra here with the Fork Report.

18
00:01:15,280 --> 00:01:18,600
Speaker 2: I am your friendly neighborhood folk reporter. This is a

19
00:01:18,640 --> 00:01:23,360
Speaker 2: sanctuary to get away from the news, the heaviness of it.

20
00:01:23,520 --> 00:01:23,720
Speaker 1: Man.

21
00:01:23,880 --> 00:01:28,039
Speaker 2: I know a lot of frustrations anger, rightly so in

22
00:01:28,600 --> 00:01:33,120
Speaker 2: much of the case, and we choose to take this

23
00:01:33,280 --> 00:01:36,240
Speaker 2: time to kind of give our brain, our heart, our

24
00:01:36,280 --> 00:01:40,920
Speaker 2: frustrations a little a little respite, if you will, to

25
00:01:41,160 --> 00:01:43,400
Speaker 2: just celebrate food. The people that make it, the culture

26
00:01:43,440 --> 00:01:46,040
Speaker 2: behind it, and the magic of food. I mean, it's

27
00:01:46,160 --> 00:01:50,200
Speaker 2: just there's something about eating something. My wife, my wife

28
00:01:50,240 --> 00:01:52,600
Speaker 2: Tracy as a saying if you don't like something and

29
00:01:52,640 --> 00:01:56,120
Speaker 2: I love this, she goes, that's not for me. Shouldn't

30
00:01:56,160 --> 00:01:59,320
Speaker 2: say that's bad. She doesn't make fun of anybody else

31
00:01:59,360 --> 00:02:02,160
Speaker 2: that enjoys it. She says, that's not for me. And

32
00:02:02,200 --> 00:02:03,840
Speaker 2: that's how I like to do this show. Like if

33
00:02:03,920 --> 00:02:07,520
Speaker 2: I tell you about something, you know, who am I

34
00:02:07,600 --> 00:02:09,440
Speaker 2: to say it's good or not good. I'll tell you

35
00:02:09,480 --> 00:02:13,400
Speaker 2: if something just seems awful, but it's not for me.

36
00:02:14,440 --> 00:02:16,560
Speaker 2: But there is stuff that we can come together and

37
00:02:16,919 --> 00:02:20,600
Speaker 2: unite about and that is all kinds of fun different

38
00:02:20,639 --> 00:02:24,679
Speaker 2: foods out there. So, speaking of leftovers, I wanted to

39
00:02:24,720 --> 00:02:27,680
Speaker 2: talk about leftovers for a minute. There is you know,

40
00:02:27,720 --> 00:02:30,679
Speaker 2: there are some folks that will not eat leftovers. Our

41
00:02:30,720 --> 00:02:33,360
Speaker 2: buddy mo Kelly has talked about this before that he

42
00:02:34,520 --> 00:02:37,960
Speaker 2: does not like leftovers. And there you know, there's fear

43
00:02:38,040 --> 00:02:42,600
Speaker 2: in anything if you don't if you don't put it

44
00:02:42,639 --> 00:02:45,720
Speaker 2: away properly and time lean, you don't reheat it time ly.

45
00:02:45,880 --> 00:02:50,680
Speaker 2: But there's some things soups, stews other than lasagna, Italian

46
00:02:50,720 --> 00:02:55,960
Speaker 2: food that just get better, and people ask me. I

47
00:02:55,960 --> 00:02:59,440
Speaker 2: think Tim Conway Junior, who is coming up at five

48
00:02:59,480 --> 00:03:03,120
Speaker 2: with the crest report by the way he wants asked me.

49
00:03:03,160 --> 00:03:06,400
Speaker 2: He goes, why why is like Chinese food better the

50
00:03:06,440 --> 00:03:11,959
Speaker 2: next day? And oftentimes it's because anything that has complexity

51
00:03:12,000 --> 00:03:18,359
Speaker 2: of flavor or very layered flavors continues to marry, they blend,

52
00:03:18,720 --> 00:03:22,720
Speaker 2: they come together in a way that makes them even

53
00:03:22,919 --> 00:03:29,040
Speaker 2: better later that time. Most lasagna is not made fresh.

54
00:03:29,280 --> 00:03:32,000
Speaker 2: Fresh lazagna slides off itself. It's hot, and it just

55
00:03:32,080 --> 00:03:34,840
Speaker 2: kind of it spreads all over the place. So most

56
00:03:34,880 --> 00:03:39,680
Speaker 2: often it's made ahead and reheated for your enjoyment. That

57
00:03:39,760 --> 00:03:43,640
Speaker 2: kid that builds its body up and its structure up,

58
00:03:43,960 --> 00:03:47,560
Speaker 2: and I'm already. So you might even think that you

59
00:03:47,560 --> 00:03:50,840
Speaker 2: don't like leftovers, but it depends how you describe a

60
00:03:50,960 --> 00:03:55,520
Speaker 2: leftover or how you define it rather to know, you

61
00:03:55,560 --> 00:03:58,640
Speaker 2: know what kind of deal it is, because there's many

62
00:03:58,720 --> 00:04:04,960
Speaker 2: things that taste better afterwards. So things that you're having

63
00:04:05,720 --> 00:04:10,760
Speaker 2: in a restaurant may be held over, maybe something that

64
00:04:11,040 --> 00:04:13,360
Speaker 2: by the definition of making, they made it the day

65
00:04:13,400 --> 00:04:17,279
Speaker 2: before or something like that. So if that's the definition

66
00:04:17,360 --> 00:04:20,520
Speaker 2: of the leftover, to you then you may have bigger issues.

67
00:04:21,200 --> 00:04:23,159
Speaker 2: So this is about what I wanted to talk about

68
00:04:23,160 --> 00:04:26,040
Speaker 2: for Technique of the Week this week is reheating food

69
00:04:26,040 --> 00:04:28,640
Speaker 2: because I get questions about this all the time. So,

70
00:04:28,839 --> 00:04:31,960
Speaker 2: just like cooking in general, there are dry methods of

71
00:04:32,000 --> 00:04:35,320
Speaker 2: cooking and there are wet methods of cooking. So if

72
00:04:35,360 --> 00:04:38,640
Speaker 2: you're doing a stew, that's obviously a wet cooking. If

73
00:04:38,640 --> 00:04:41,680
Speaker 2: you're doing a braiz, that's kind of a combination because

74
00:04:41,720 --> 00:04:45,080
Speaker 2: it's higher heat with a kind of like part roasting

75
00:04:45,120 --> 00:04:49,279
Speaker 2: apart wet cooking because you've got that liquid in there

76
00:04:49,320 --> 00:04:55,039
Speaker 2: and you're going between the two. There is something that

77
00:04:55,080 --> 00:04:58,600
Speaker 2: we have in our house that everybody has called a microwave.

78
00:05:00,040 --> 00:05:04,479
Speaker 2: Fancy you could say micro There's a chef who what's

79
00:05:04,480 --> 00:05:07,880
Speaker 2: her name that calls it micro lave. Beautiful woman. I'm

80
00:05:07,880 --> 00:05:10,480
Speaker 2: forgetting what her name is. Anyways, she always goes put

81
00:05:10,480 --> 00:05:18,200
Speaker 2: it didn't micro uh in uh. You know restaurant play scenarios,

82
00:05:18,200 --> 00:05:20,919
Speaker 2: they joke and call it chef mic. Can you have

83
00:05:21,000 --> 00:05:24,240
Speaker 2: chef mic warm that up? And things like that. But

84
00:05:24,320 --> 00:05:30,520
Speaker 2: a microwave, believe it or not, is a dehydrator. So

85
00:05:30,640 --> 00:05:35,240
Speaker 2: when you put bread in there and and it's just

86
00:05:35,279 --> 00:05:36,920
Speaker 2: warm it up for a couple of seconds. You go, oh,

87
00:05:37,000 --> 00:05:39,240
Speaker 2: this is great. Well, if you leave it for a

88
00:05:39,400 --> 00:05:44,200
Speaker 2: minute afterwards, it's going to start hardening because you actually

89
00:05:44,360 --> 00:05:49,760
Speaker 2: created steam by the microwaves hitting the bread and knocking

90
00:05:49,800 --> 00:05:53,680
Speaker 2: around the water molecules created steam made it soft, but

91
00:05:53,960 --> 00:05:57,880
Speaker 2: also that steam ended up creating evaporation and then it's

92
00:05:57,920 --> 00:06:01,359
Speaker 2: going to be dry in the corners. So reheating is

93
00:06:01,400 --> 00:06:04,800
Speaker 2: an art unto itself. It is not just making something hot.

94
00:06:05,680 --> 00:06:09,520
Speaker 2: Because pasta, you still want it to be soft, you

95
00:06:09,560 --> 00:06:14,000
Speaker 2: still want it to be have that lovely texture to it.

96
00:06:15,160 --> 00:06:18,720
Speaker 2: The thing with pasta is it starts to absorb the

97
00:06:18,760 --> 00:06:23,600
Speaker 2: liquid from the sauce. So if you mix your pasta

98
00:06:23,760 --> 00:06:25,839
Speaker 2: with your sauce and then you go to heat it

99
00:06:25,880 --> 00:06:28,200
Speaker 2: the next day, if you do it in the microwave,

100
00:06:28,320 --> 00:06:31,479
Speaker 2: it's going to dry it out even more. So there

101
00:06:31,560 --> 00:06:33,719
Speaker 2: is a you know, a so called hack, but really

102
00:06:33,760 --> 00:06:37,000
Speaker 2: this is just a simple principle of reheating or cooking

103
00:06:37,040 --> 00:06:39,520
Speaker 2: at all. When you cook vegetables, one of the best

104
00:06:39,600 --> 00:06:42,960
Speaker 2: ways to cook them is with steam. It's a great

105
00:06:43,279 --> 00:06:45,000
Speaker 2: way to do that. And you know where's a great

106
00:06:45,040 --> 00:06:49,320
Speaker 2: way to do that in your microwave. So reheating vegetables

107
00:06:49,320 --> 00:06:52,360
Speaker 2: in a microwave can be great. You put a little

108
00:06:52,360 --> 00:06:54,920
Speaker 2: saranne wrap over them or plastic wrap, and you put

109
00:06:54,960 --> 00:06:57,920
Speaker 2: them in and you zap them. You you don't have

110
00:06:58,040 --> 00:07:01,920
Speaker 2: to microwave things, and if it's going to take one minute,

111
00:07:02,480 --> 00:07:04,279
Speaker 2: you don't have to do one minute as a whole.

112
00:07:05,680 --> 00:07:09,359
Speaker 2: Do twenty seconds, check it, mix it up, do another

113
00:07:09,400 --> 00:07:13,040
Speaker 2: twenty seconds. Whatever it is. If you're steaming them from fresh, yeah,

114
00:07:13,080 --> 00:07:14,640
Speaker 2: you can go and you can say, I'm going to

115
00:07:14,680 --> 00:07:16,760
Speaker 2: put this in there for a minute, little water in there,

116
00:07:16,840 --> 00:07:19,160
Speaker 2: little butter in your salt and pepper, and they're going

117
00:07:19,240 --> 00:07:21,640
Speaker 2: to be perfect. Chefs will tell you it's a great

118
00:07:21,640 --> 00:07:26,240
Speaker 2: way to use the microwave. However, some things don't like

119
00:07:26,320 --> 00:07:28,760
Speaker 2: being reheated in the microwave because they dry it out.

120
00:07:29,120 --> 00:07:32,960
Speaker 2: So that's where steam itself comes in. And this is

121
00:07:33,000 --> 00:07:35,280
Speaker 2: something that is popping up all over the places. People

122
00:07:35,280 --> 00:07:39,680
Speaker 2: are learning that to heat up leftovers microwave free is

123
00:07:39,720 --> 00:07:42,920
Speaker 2: to steam them. And if you get a hearty enough

124
00:07:42,960 --> 00:07:46,200
Speaker 2: plate and you put it on something, so let's say

125
00:07:46,200 --> 00:07:49,600
Speaker 2: you get a pot and then you put like the

126
00:07:49,640 --> 00:07:53,280
Speaker 2: lid of a bass jar. You know the kind of

127
00:07:53,320 --> 00:07:59,120
Speaker 2: people do a jarring and fermentation and things like that.

128
00:07:59,160 --> 00:08:01,080
Speaker 2: And you put that lid there. It's about it's not

129
00:08:01,160 --> 00:08:04,480
Speaker 2: quite an inch, maybe three fourths of an inch, and

130
00:08:04,520 --> 00:08:08,680
Speaker 2: then you put a plate of pasta or rice and

131
00:08:08,720 --> 00:08:12,400
Speaker 2: then you fill water around it where it just it

132
00:08:12,440 --> 00:08:15,680
Speaker 2: doesn't go up over the plate, but just kisses the

133
00:08:15,720 --> 00:08:22,720
Speaker 2: bottom of that plate. And you get a medium simmer there.

134
00:08:22,920 --> 00:08:25,840
Speaker 2: You put a lid on and starts to steam. It's

135
00:08:25,880 --> 00:08:30,600
Speaker 2: gonna steam that plate of pasta. It's gonna steam that

136
00:08:30,720 --> 00:08:35,480
Speaker 2: plate of rice and veggies beautifully. Now that plate's going

137
00:08:35,559 --> 00:08:37,120
Speaker 2: to be hot, and the steam's going to be hot,

138
00:08:37,520 --> 00:08:39,640
Speaker 2: but it's going to do it beautifully. When we come back,

139
00:08:40,120 --> 00:08:41,880
Speaker 2: I'll tell you some more ways how to heat up

140
00:08:41,920 --> 00:08:44,880
Speaker 2: leftover is it make them and a couple of tricks

141
00:08:45,120 --> 00:08:48,320
Speaker 2: to make them feel fresh and new to you. It's

142
00:08:48,320 --> 00:08:50,959
Speaker 2: the Fork Report on Neil Savedra KFIM six.

143
00:08:52,240 --> 00:08:55,200
Speaker 1: You're listening to the Fork Report with Neil Savedra on

144
00:08:55,320 --> 00:08:57,480
Speaker 1: demand from KFI AM six.

145
00:08:57,520 --> 00:09:03,280
Speaker 2: Forty AM six forty. Neil Savedra, your hostess with the

146
00:09:03,320 --> 00:09:05,400
Speaker 2: most is here happy to be with you for three

147
00:09:05,440 --> 00:09:09,719
Speaker 2: hours from two to five every Saturday, celebrating food. Uh

148
00:09:09,800 --> 00:09:12,400
Speaker 2: don't forget. You've got Tim Conway Junior with the Crust

149
00:09:12,480 --> 00:09:15,599
Speaker 2: Report coming up after the program here at five, and

150
00:09:15,600 --> 00:09:19,120
Speaker 2: then at six o'clock you will have Tiffany Hobbes and

151
00:09:19,120 --> 00:09:22,840
Speaker 2: then after that Michael Monks. What plays after that is

152
00:09:22,880 --> 00:09:28,000
Speaker 2: that it's not Coast, is it? Or Nori George Nory,

153
00:09:28,080 --> 00:09:32,280
Speaker 2: that's not let me Lovesion history. Thank you. I was

154
00:09:32,320 --> 00:09:35,120
Speaker 2: gonna say, I enjoy it, but it's not done out

155
00:09:35,120 --> 00:09:39,000
Speaker 2: of here. But you can listen to all that goodness.

156
00:09:39,120 --> 00:09:44,280
Speaker 2: What I'm saying is go nowhere. And then you've got

157
00:09:44,679 --> 00:09:48,320
Speaker 2: h a great lineup tomorrow as well, so you don't

158
00:09:48,320 --> 00:09:52,760
Speaker 2: need to go anywhere. Are you still working with Chris? Yeah,

159
00:09:52,800 --> 00:09:55,120
Speaker 2: that's my guy. Yeah, I'm not going anywhere. I love Chris.

160
00:09:55,160 --> 00:09:57,320
Speaker 2: He's one of your guys. I got a lot of guys,

161
00:09:57,559 --> 00:10:01,839
Speaker 2: that's what I hear. Yeah, but I'm walk right into that. Well,

162
00:10:01,880 --> 00:10:03,839
Speaker 2: please say hello to the man. I don't get to

163
00:10:03,880 --> 00:10:07,560
Speaker 2: see him much or talk to him, but I think

164
00:10:07,559 --> 00:10:11,920
Speaker 2: he's a very smart guy and funny. He truly is amazing.

165
00:10:11,960 --> 00:10:15,280
Speaker 2: You don't always get both already, So back to the

166
00:10:15,280 --> 00:10:18,520
Speaker 2: Fork Report, shall we go. I've been enjoying like I

167
00:10:18,520 --> 00:10:22,360
Speaker 2: haven't really been enjoying weekends around here. No, the lineup's

168
00:10:22,400 --> 00:10:24,320
Speaker 2: really good. I think that they got it right. Yeah,

169
00:10:24,360 --> 00:10:29,320
Speaker 2: I gotta tell you I I have a hard time turning.

170
00:10:29,440 --> 00:10:29,640
Speaker 1: You know.

171
00:10:29,720 --> 00:10:32,280
Speaker 2: If I didn't have to come on after him, I'd

172
00:10:32,280 --> 00:10:35,560
Speaker 2: wish that Rich went longer. He's really good. I was

173
00:10:35,640 --> 00:10:37,360
Speaker 2: enjoying the hell out of him today. He's a nice

174
00:10:38,440 --> 00:10:44,360
Speaker 2: good AnyWho, KFI rocks? What is it? KFI is cool?

175
00:10:44,440 --> 00:10:47,319
Speaker 2: The others drool? Or is that what rules?

176
00:10:47,840 --> 00:10:48,080
Speaker 1: Rules?

177
00:10:48,240 --> 00:10:52,880
Speaker 2: If I rules, the other's drool? So so food? What

178
00:10:53,320 --> 00:10:55,760
Speaker 2: who's talking about? Oh we're talking about food. Yes, technique

179
00:10:55,800 --> 00:10:59,400
Speaker 2: of the week. We're talking about reheating leftovers pizza. All right,

180
00:10:59,480 --> 00:11:02,400
Speaker 2: let's talk about pizza fir minute. Because pizza is a

181
00:11:02,440 --> 00:11:06,679
Speaker 2: difficult one to reheat, are there ways to do it? Absolutely?

182
00:11:07,160 --> 00:11:09,480
Speaker 2: There are ways to reheat pizza. One of the ways

183
00:11:09,480 --> 00:11:15,520
Speaker 2: that I heat pizza now is in a toaster oven.

184
00:11:15,600 --> 00:11:15,680
Speaker 1: Now.

185
00:11:15,720 --> 00:11:18,480
Speaker 2: I'm a huge fan of toaster ovens for a couple

186
00:11:18,520 --> 00:11:21,840
Speaker 2: of reasons. They don't take up a whole lot of

187
00:11:22,000 --> 00:11:26,000
Speaker 2: real estate space. They take up some, but rather than

188
00:11:26,040 --> 00:11:29,960
Speaker 2: having just a toaster, having a toaster oven gives you

189
00:11:30,080 --> 00:11:34,240
Speaker 2: options like making snacks or doing things on a smaller

190
00:11:34,320 --> 00:11:38,680
Speaker 2: level and not heating up my entire kitchen to make

191
00:11:38,720 --> 00:11:43,040
Speaker 2: something in the oven, you know, when it's not end mass.

192
00:11:43,080 --> 00:11:46,280
Speaker 2: But also it's a great way to reheat. So the

193
00:11:46,320 --> 00:11:50,560
Speaker 2: method I use for reheating pizza currently is to put

194
00:11:50,559 --> 00:11:54,280
Speaker 2: it on a small pizza pan. I have both, you know,

195
00:11:54,320 --> 00:11:56,280
Speaker 2: the small like twelve inch ones, and then we have

196
00:11:56,320 --> 00:11:59,000
Speaker 2: the larger ones as well, but a little twelve inch

197
00:12:00,120 --> 00:12:03,800
Speaker 2: pizza pan I put it on. Sometimes I put it

198
00:12:03,840 --> 00:12:06,560
Speaker 2: on a little bit of foil there, and I put

199
00:12:06,600 --> 00:12:11,439
Speaker 2: it at anywhere between three point fifteen four hundred, and

200
00:12:11,640 --> 00:12:13,719
Speaker 2: it takes time to warm up. So what I do

201
00:12:13,800 --> 00:12:17,120
Speaker 2: if I'm pulling the pizza out of the fridge directly,

202
00:12:17,720 --> 00:12:21,080
Speaker 2: I put that slice directly on that cookie sheet or

203
00:12:21,160 --> 00:12:25,120
Speaker 2: pizza pan. I put it into the cold toaster oven,

204
00:12:26,120 --> 00:12:29,960
Speaker 2: and at three point fifty or four hundred, I put

205
00:12:30,040 --> 00:12:33,360
Speaker 2: five minutes on the clock and then I press it

206
00:12:33,400 --> 00:12:37,600
Speaker 2: to heat up. And as it's heating up, it is

207
00:12:38,200 --> 00:12:43,160
Speaker 2: kind of taking the chill off the pizza, so that

208
00:12:43,200 --> 00:12:47,880
Speaker 2: by the time it is up to temp, then it's

209
00:12:48,120 --> 00:12:52,160
Speaker 2: just heating it, crisping it up, melting the cheese again

210
00:12:52,280 --> 00:12:55,199
Speaker 2: and those types of things. And I find that works better. Now,

211
00:12:55,200 --> 00:12:57,440
Speaker 2: can you do it in the microwave? Yes, I think

212
00:12:57,520 --> 00:13:01,200
Speaker 2: that it's a misnomer that you can't reheats it in

213
00:13:01,360 --> 00:13:05,720
Speaker 2: the microwave. But the biggest problem people have with the

214
00:13:05,760 --> 00:13:08,520
Speaker 2: microwave they try and heat it up all at once.

215
00:13:08,840 --> 00:13:12,800
Speaker 2: Don't do that. Hit it for thirteen seconds, Hit it

216
00:13:12,840 --> 00:13:16,240
Speaker 2: for twenty seconds, a little bit at a time to

217
00:13:16,360 --> 00:13:19,199
Speaker 2: get it completely heated. That's going to do better than

218
00:13:19,280 --> 00:13:21,240
Speaker 2: if you try and do it for a minute at

219
00:13:21,240 --> 00:13:25,240
Speaker 2: a time, because that's going to dehydrate the pizza. So yeah,

220
00:13:25,280 --> 00:13:28,400
Speaker 2: if you do it in little bursts, you can reheat

221
00:13:28,440 --> 00:13:31,839
Speaker 2: pizza in there, and I reheat other things that way too.

222
00:13:31,880 --> 00:13:36,160
Speaker 2: In the microwave. Little bursts mix it, little bursts mix

223
00:13:36,200 --> 00:13:40,320
Speaker 2: it otherwise. The way the waves are the wavelength of

224
00:13:40,360 --> 00:13:44,040
Speaker 2: a microwave is I think it's just under five inches,

225
00:13:44,679 --> 00:13:51,360
Speaker 2: so I'll pause for the idiots listening. So the microwave

226
00:13:51,600 --> 00:13:55,880
Speaker 2: is just under five inches and it bounces around inside there,

227
00:13:56,080 --> 00:13:58,600
Speaker 2: and the whole point of the way it's built is

228
00:13:58,640 --> 00:14:00,400
Speaker 2: to bounce around. That's why you have the grid in

229
00:14:00,400 --> 00:14:02,480
Speaker 2: the front so it doesn't come out the glass bounce

230
00:14:02,520 --> 00:14:05,439
Speaker 2: around and it hits it multiple times, and that heats up.

231
00:14:05,480 --> 00:14:11,079
Speaker 2: That agitates the water in the food and that creates

232
00:14:11,120 --> 00:14:13,280
Speaker 2: the heat in there. So if you do it a

233
00:14:13,280 --> 00:14:17,760
Speaker 2: little bursts at a time, it doesn't hyper heat up,

234
00:14:18,360 --> 00:14:21,400
Speaker 2: and that hyper heating up is what dehydrates the food.

235
00:14:21,880 --> 00:14:24,000
Speaker 2: Another way of heating pizza, which is one of the

236
00:14:24,080 --> 00:14:25,920
Speaker 2: things people heat up the most. I don't know what

237
00:14:26,040 --> 00:14:30,040
Speaker 2: leftover pizza is, but people have tails of it. Another

238
00:14:30,040 --> 00:14:32,200
Speaker 2: way is to put it on a cast iron skillet

239
00:14:32,560 --> 00:14:35,800
Speaker 2: and put a lid over it, and that will heat

240
00:14:35,840 --> 00:14:40,120
Speaker 2: and crisp the bottom, and the lid will help melt

241
00:14:40,160 --> 00:14:43,800
Speaker 2: the cheese on top. Another quick tip for anything, whether

242
00:14:43,840 --> 00:14:47,120
Speaker 2: it's soups, whether it stews, whether it's rice, whether it's

243
00:14:47,120 --> 00:14:49,680
Speaker 2: ating these things. To judge it up, you put a

244
00:14:49,720 --> 00:14:52,560
Speaker 2: little lolive oil or maybe a flavor oil in there,

245
00:14:52,680 --> 00:14:56,080
Speaker 2: maybe tiny tiny bit of acid like a squeeze of

246
00:14:56,160 --> 00:15:01,400
Speaker 2: lemon or a tiny bit of vinegar or something, and

247
00:15:01,720 --> 00:15:04,920
Speaker 2: some fresh herbs. The little fresh herbs just put on

248
00:15:04,960 --> 00:15:08,560
Speaker 2: top will spruce it up and make it feel fresh again.

249
00:15:08,840 --> 00:15:11,160
Speaker 2: All right, more to com stick around some people we

250
00:15:11,200 --> 00:15:14,560
Speaker 2: want to introduce you to, so go know where

251
00:15:15,120 --> 00:15:18,120
Speaker 1: You're listening to The Fork Report with Nil Sevedra on

252
00:15:18,240 --> 00:15:22,040
Speaker 1: Demand from KFI AM six forty