1 00:00:06,120 --> 00:00:09,119 Speaker 1: Hi, everybody. I'm Kelsey Nixon and this is Kitchen Prescription, 2 00:00:09,280 --> 00:00:11,280 Speaker 1: the podcast you listen to when you don't know what 3 00:00:11,440 --> 00:00:15,120 Speaker 1: to make for dinner. This is episode fifty two, five 4 00:00:15,240 --> 00:00:19,079 Speaker 1: things I use nearly every time I cook. All Right, 5 00:00:19,120 --> 00:00:21,840 Speaker 1: Hello you guys. I hope you all had a fantastic 6 00:00:21,880 --> 00:00:25,480 Speaker 1: week and that you're settling into this fall season nicely. 7 00:00:26,440 --> 00:00:29,440 Speaker 1: Just this morning, I found myself feeling I don't know, 8 00:00:29,600 --> 00:00:32,640 Speaker 1: like grateful that I feel like now that we're a 9 00:00:32,680 --> 00:00:35,760 Speaker 1: few weeks into the school year and my kids are 10 00:00:35,760 --> 00:00:39,120 Speaker 1: having an easier time with school drop offs. They really 11 00:00:39,200 --> 00:00:41,720 Speaker 1: seem to be finding their rhythm with their teachers and 12 00:00:41,720 --> 00:00:45,360 Speaker 1: their friends at school. It just feels like we're settling 13 00:00:45,440 --> 00:00:48,040 Speaker 1: into a bit of a routine, and I just love it. 14 00:00:48,479 --> 00:00:51,160 Speaker 1: I'm just grateful that we've gotten there, because it seems 15 00:00:51,240 --> 00:00:54,760 Speaker 1: like anytime we start a new routine or we have 16 00:00:54,800 --> 00:00:58,640 Speaker 1: a big shift in routine, there is definitely a couple 17 00:00:58,680 --> 00:01:01,840 Speaker 1: of weeks where things feel a little shaky. And it's 18 00:01:01,840 --> 00:01:05,360 Speaker 1: been feeling really good lately, and I'm just happy about that. 19 00:01:06,160 --> 00:01:08,960 Speaker 1: I think another thing that's been helping me feel like 20 00:01:09,040 --> 00:01:11,319 Speaker 1: we're more or less in the swing of things around 21 00:01:11,319 --> 00:01:17,080 Speaker 1: here is the fact that I am making regular dinners, 22 00:01:17,680 --> 00:01:20,559 Speaker 1: and that was not so much the case in the summer. 23 00:01:20,600 --> 00:01:23,720 Speaker 1: I was doing my best, but it really feels like 24 00:01:23,959 --> 00:01:28,919 Speaker 1: we're we're kind of getting into a ritual of family dinner, 25 00:01:29,400 --> 00:01:31,880 Speaker 1: and the fall five ingredient meal plan has really been 26 00:01:31,920 --> 00:01:35,360 Speaker 1: so helpful. I don't think I've cooked a single recipe 27 00:01:35,400 --> 00:01:38,720 Speaker 1: this month that's required more than a handful of ingredients. 28 00:01:39,120 --> 00:01:42,040 Speaker 1: For whatever reason, I don't care who you are, what 29 00:01:42,080 --> 00:01:45,000 Speaker 1: your skill level is. When you hear five ingredients, you 30 00:01:45,160 --> 00:01:47,280 Speaker 1: just feel like I've got this, I can do this, 31 00:01:48,080 --> 00:01:50,600 Speaker 1: And so having an entire month's worth of five ingredient 32 00:01:50,680 --> 00:01:54,520 Speaker 1: recipes has been so helpful. They all live in Recipe Club, 33 00:01:54,560 --> 00:01:56,200 Speaker 1: and it's been really fun to hear from so many 34 00:01:56,240 --> 00:01:58,040 Speaker 1: of you how much you're enjoying the lineup as well 35 00:01:58,080 --> 00:02:02,120 Speaker 1: as you transition into more of a schedule versus those 36 00:02:02,120 --> 00:02:04,400 Speaker 1: summer months. The other thing that's been kind of fun 37 00:02:04,600 --> 00:02:06,800 Speaker 1: is seeing how many of you are cooking the recipe 38 00:02:06,800 --> 00:02:09,359 Speaker 1: of the week with us. So each week we're featuring 39 00:02:09,400 --> 00:02:12,200 Speaker 1: a recipe form Recipe Club, and if you cook and 40 00:02:12,320 --> 00:02:15,160 Speaker 1: share or send us an image of that recipe, then 41 00:02:15,200 --> 00:02:18,160 Speaker 1: you're entered an Amazon gift card. I'm doing it for 42 00:02:18,200 --> 00:02:20,440 Speaker 1: about six weeks now, and it's been so fun to 43 00:02:20,480 --> 00:02:23,160 Speaker 1: see people get really excited about it, and it's like, 44 00:02:23,520 --> 00:02:25,280 Speaker 1: I love seeing the same people do it every week. 45 00:02:25,280 --> 00:02:27,400 Speaker 1: It's almost like they're developing this habit of I'm gonna 46 00:02:27,400 --> 00:02:30,680 Speaker 1: try one new recipe every week, and you know, hopefully 47 00:02:30,720 --> 00:02:33,280 Speaker 1: it's some fun motivation for a few of you to 48 00:02:33,280 --> 00:02:36,760 Speaker 1: get dinner on the table. Okay, speaking of the number five, today, 49 00:02:36,840 --> 00:02:40,639 Speaker 1: I want to discuss the five things I almost always 50 00:02:40,800 --> 00:02:43,280 Speaker 1: use when I cook just about anything in the kitchen. 51 00:02:43,800 --> 00:02:46,160 Speaker 1: But first we're going to run through a few simple 52 00:02:46,160 --> 00:02:47,920 Speaker 1: recipes you could throw on your meal plan if you're 53 00:02:47,960 --> 00:02:50,480 Speaker 1: stuck trying to decide what to make for dinner this week. 54 00:02:51,000 --> 00:02:53,880 Speaker 1: Lucky for you, they are all five ingredients because that's 55 00:02:53,919 --> 00:02:56,560 Speaker 1: my life right now. So the first recipe is this 56 00:02:56,680 --> 00:03:00,639 Speaker 1: Mississippi pot roast. And I first learned about this when 57 00:03:00,760 --> 00:03:02,919 Speaker 1: I was working with Food Network. I was working in 58 00:03:02,919 --> 00:03:06,440 Speaker 1: the test kitchens. We were testing recipes for an upcoming 59 00:03:06,480 --> 00:03:10,639 Speaker 1: season of my show Kelsey's Essentials, and someone from the 60 00:03:10,680 --> 00:03:13,000 Speaker 1: South that said, oh, you ever made Mississippi pot roast? 61 00:03:13,040 --> 00:03:15,280 Speaker 1: And I was like, what, I have never heard that? 62 00:03:15,560 --> 00:03:19,320 Speaker 1: So I think It's this traditional mixture of ingredients that 63 00:03:19,960 --> 00:03:21,799 Speaker 1: is so simple to throw in a slow cooker or 64 00:03:21,800 --> 00:03:24,760 Speaker 1: a crockpot or an instant pot, and it tastes so good, 65 00:03:25,000 --> 00:03:28,120 Speaker 1: so so so good. So I can't wait for you 66 00:03:28,120 --> 00:03:30,080 Speaker 1: guys to make it. I made it when I was 67 00:03:30,160 --> 00:03:32,280 Speaker 1: visiting my sister in law, Betsy, a couple of weeks ago. 68 00:03:32,440 --> 00:03:34,440 Speaker 1: She had a big Sunday dinner and all these people 69 00:03:34,440 --> 00:03:36,360 Speaker 1: were there and we had to feed a ton of people, 70 00:03:37,000 --> 00:03:39,160 Speaker 1: and everyone loved it. It was actually really fun. We played 71 00:03:39,160 --> 00:03:41,640 Speaker 1: this game of trying to guess what the ingredients were, 72 00:03:42,400 --> 00:03:45,440 Speaker 1: but people, no one got them, all right. It was 73 00:03:45,520 --> 00:03:47,440 Speaker 1: really fun. It's got a jar of pepper and Chinese 74 00:03:47,480 --> 00:03:51,920 Speaker 1: in it. It's got some onions. It's got a branch 75 00:03:52,000 --> 00:03:55,280 Speaker 1: seasoning packet, which I don't use a ton but every 76 00:03:55,320 --> 00:03:57,880 Speaker 1: now and then for a five ingredient recipes, especially something 77 00:03:57,960 --> 00:04:00,840 Speaker 1: like this, it a little deftly goes a long way. 78 00:04:00,920 --> 00:04:03,040 Speaker 1: So check that out, you guys. It's a really, really 79 00:04:03,040 --> 00:04:06,160 Speaker 1: great pot roast recipe, especially as we're heading into fall 80 00:04:06,200 --> 00:04:09,680 Speaker 1: and looking for more of those comfort food recipes. Harvest 81 00:04:09,720 --> 00:04:13,520 Speaker 1: grain bowls. Okay, this is a this is a copycat 82 00:04:13,600 --> 00:04:16,680 Speaker 1: of my favorite bowl at Sweet Green. Now, some of 83 00:04:16,720 --> 00:04:18,320 Speaker 1: you may know Sweet Green, some of you may not. 84 00:04:18,400 --> 00:04:21,320 Speaker 1: It's one of my favorite fast casual restaurants. They make 85 00:04:21,520 --> 00:04:24,600 Speaker 1: really good salads and bowls. And so I took some 86 00:04:24,680 --> 00:04:27,320 Speaker 1: of the components that I love most about my Harvest 87 00:04:27,360 --> 00:04:30,800 Speaker 1: Bowl and put it in this Harvest Green bowl, but 88 00:04:31,279 --> 00:04:34,359 Speaker 1: just the five most important. So there's some sweet potatoes, 89 00:04:34,360 --> 00:04:39,479 Speaker 1: there's some furrow, there's some apples. It's so, so, so yummy. 90 00:04:40,000 --> 00:04:42,839 Speaker 1: And also on all of these five ingredient recipes, we 91 00:04:42,880 --> 00:04:45,720 Speaker 1: do five core ingredients where the recipe can totally stand 92 00:04:45,760 --> 00:04:48,800 Speaker 1: on its own, but we also include some optional extras. 93 00:04:48,839 --> 00:04:51,680 Speaker 1: I call it five ingredient fancy and so like in 94 00:04:51,720 --> 00:04:55,120 Speaker 1: this recipe, some of the extras are the goat cheese 95 00:04:55,160 --> 00:04:58,640 Speaker 1: and some chopped pistachios. So it's we give you a 96 00:04:58,680 --> 00:05:00,280 Speaker 1: little bit more than the five if you feel like 97 00:05:00,279 --> 00:05:02,400 Speaker 1: you can handle seven ingredients that day. But if you've 98 00:05:02,400 --> 00:05:04,880 Speaker 1: only got five in you, we got you covered. So 99 00:05:05,000 --> 00:05:07,640 Speaker 1: Harvest Green bowls, I'm very excited to eat those. And 100 00:05:07,680 --> 00:05:12,039 Speaker 1: then the third recipe is orange chicken and broccoli bowls. Now, 101 00:05:12,120 --> 00:05:15,880 Speaker 1: this was an effort to kind of amp up a 102 00:05:15,880 --> 00:05:20,240 Speaker 1: recipe of Trader Joe's most popular product ever. They're frozen 103 00:05:20,360 --> 00:05:23,400 Speaker 1: orange chicken. Now, you could use any orange chicken, but 104 00:05:23,520 --> 00:05:26,440 Speaker 1: the Trader Joe's orange chicken is pretted arm good. And 105 00:05:26,480 --> 00:05:29,479 Speaker 1: so I've added just a few more ingredients to this 106 00:05:30,040 --> 00:05:32,560 Speaker 1: fan favorite to make it feel a little bit more 107 00:05:32,600 --> 00:05:34,240 Speaker 1: like a meal, a few more fresh things in there, 108 00:05:34,279 --> 00:05:37,360 Speaker 1: and it's really good. My kids love this one. So 109 00:05:37,360 --> 00:05:39,000 Speaker 1: that's it. Those are three things that are going on 110 00:05:39,040 --> 00:05:41,400 Speaker 1: our meal plan for the week, with the Mississippi pop roast, 111 00:05:41,400 --> 00:05:44,480 Speaker 1: the Harvest green bowls, and the orange chicken and broccoli bowls. 112 00:05:44,960 --> 00:05:47,120 Speaker 1: You can find all of the recipes and recipe club 113 00:05:47,240 --> 00:05:51,080 Speaker 1: individually or in our Weekly Meal Plan, where we've got 114 00:05:51,120 --> 00:05:54,960 Speaker 1: a guide with easily printable shopping list and recipes. It's 115 00:05:55,040 --> 00:05:58,159 Speaker 1: really helpful. So let's jump into the back half of 116 00:05:58,160 --> 00:06:00,960 Speaker 1: the podcast now and discuss those things that I use 117 00:06:01,440 --> 00:06:07,520 Speaker 1: nearly every single time I cook. Every time I head 118 00:06:07,560 --> 00:06:09,880 Speaker 1: to the kitchen to make a meal, I can almost 119 00:06:09,920 --> 00:06:12,800 Speaker 1: guarantee that there are certain items that I am going 120 00:06:12,880 --> 00:06:17,320 Speaker 1: to reach for. They're like foundational to my kitchen, and 121 00:06:17,400 --> 00:06:20,159 Speaker 1: if you took them away, I would seriously be lost. 122 00:06:20,680 --> 00:06:22,640 Speaker 1: None of them are super fancy. In fact, they're all 123 00:06:22,680 --> 00:06:26,400 Speaker 1: pretty basic but I thought it might be helpful or 124 00:06:26,440 --> 00:06:28,839 Speaker 1: a good idea to go over these life savers in 125 00:06:28,880 --> 00:06:32,080 Speaker 1: the kitchen and take some time to like take an 126 00:06:32,120 --> 00:06:35,359 Speaker 1: inventory on the basics that you have on hand to 127 00:06:35,400 --> 00:06:38,839 Speaker 1: make sure you're making things as easy as possible for 128 00:06:39,000 --> 00:06:41,560 Speaker 1: yourself in the kitchen. So we're gonna run through these, 129 00:06:41,560 --> 00:06:43,280 Speaker 1: and I want you to just to go, like have 130 00:06:43,320 --> 00:06:45,880 Speaker 1: a mental checklist in your head, be like, all right, 131 00:06:45,960 --> 00:06:47,919 Speaker 1: do I have that? What kind of shape is it in? 132 00:06:48,000 --> 00:06:51,280 Speaker 1: Would this make my life easier if I, you know, 133 00:06:51,440 --> 00:06:55,599 Speaker 1: either invested in something new or I, you know, got 134 00:06:55,640 --> 00:06:59,040 Speaker 1: something in tiptop shape? So first is not going to 135 00:06:59,080 --> 00:07:02,640 Speaker 1: be a surprise to you. A knife. Chances are if 136 00:07:02,640 --> 00:07:07,560 Speaker 1: I'm cooking dinner, I'm cutting something. Owning a sharp knife 137 00:07:07,560 --> 00:07:10,880 Speaker 1: that feels comfortable in your hand can make a world 138 00:07:10,920 --> 00:07:14,280 Speaker 1: of difference. Now, storytime, one of my first jobs out 139 00:07:14,280 --> 00:07:18,560 Speaker 1: of college in culinary school was teaching knife skills classes 140 00:07:18,640 --> 00:07:21,480 Speaker 1: at a store called Serlotob. I'm sure many of you 141 00:07:21,520 --> 00:07:25,040 Speaker 1: have heard of Sarlotov. It's like a Williams Snaba. It's lovely. 142 00:07:25,200 --> 00:07:27,920 Speaker 1: It's such a nice experience, and many of their stores 143 00:07:27,960 --> 00:07:31,560 Speaker 1: have a teaching kitchen. Not only did we make delicious 144 00:07:31,600 --> 00:07:35,400 Speaker 1: recipes together, like French onion soup after we'd sliced all 145 00:07:35,440 --> 00:07:37,640 Speaker 1: the onions, or oh my gosh, we made this most 146 00:07:37,680 --> 00:07:41,600 Speaker 1: insane chopped cob salad that you just chopped everything, so 147 00:07:41,640 --> 00:07:44,640 Speaker 1: you got all sorts of practice. It was just fun 148 00:07:44,680 --> 00:07:48,080 Speaker 1: to have like a teaching element, educating people what was 149 00:07:48,160 --> 00:07:50,960 Speaker 1: and what wasn't necessarily that important when it came to 150 00:07:51,000 --> 00:07:54,680 Speaker 1: owning and using a knife. So here's my best advice. 151 00:07:55,480 --> 00:07:58,160 Speaker 1: You want to focus on having a sharp knife that 152 00:07:58,200 --> 00:08:02,400 Speaker 1: feels good in your hand versus some super fancy brand. Now, 153 00:08:02,880 --> 00:08:05,240 Speaker 1: if you want a fancy brand knife and it feels 154 00:08:05,240 --> 00:08:08,520 Speaker 1: good in your hand and it's sharp, great, What I 155 00:08:08,760 --> 00:08:13,200 Speaker 1: don't suggest is prioritizing a fancy brand and having it 156 00:08:13,240 --> 00:08:16,000 Speaker 1: be dull and be way too big or small and 157 00:08:16,040 --> 00:08:19,000 Speaker 1: like unwieldy. So taking a knife skills class is actually 158 00:08:19,000 --> 00:08:21,160 Speaker 1: a great idea to see what feels good in your hand. 159 00:08:21,160 --> 00:08:23,440 Speaker 1: And that's one of the reasons that we taught so 160 00:08:23,480 --> 00:08:27,760 Speaker 1: many of these classes because many people were coming in thinking, Okay, 161 00:08:27,920 --> 00:08:30,160 Speaker 1: I want to invest in a good knife, a knife 162 00:08:30,160 --> 00:08:33,600 Speaker 1: that it's gonna last me many many years. But it's 163 00:08:33,640 --> 00:08:36,959 Speaker 1: not one size fits all for knives. And a lot 164 00:08:37,000 --> 00:08:39,800 Speaker 1: of that has to do with size and stature and honestly, 165 00:08:39,880 --> 00:08:43,120 Speaker 1: just what feels comfortable. So like, for example, a big 166 00:08:43,160 --> 00:08:47,400 Speaker 1: guy that's you know, six ' three and has huge hands, 167 00:08:47,720 --> 00:08:49,720 Speaker 1: it's gonna come in and he's gonna want a ten 168 00:08:49,880 --> 00:08:52,480 Speaker 1: or twelve inch chef's knife. That's what's gonna feel almost 169 00:08:52,480 --> 00:08:54,679 Speaker 1: comfortable in his hands, likely with some weight to it. 170 00:08:55,080 --> 00:08:58,040 Speaker 1: Whereas someone like me, who's like five feet tall on 171 00:08:58,080 --> 00:09:00,880 Speaker 1: a good day and has got to any tiny hands, 172 00:09:01,360 --> 00:09:03,960 Speaker 1: I would never want to cook with a knife that 173 00:09:04,000 --> 00:09:05,720 Speaker 1: had a twelve inch blade or a ten inch blade. 174 00:09:06,000 --> 00:09:08,400 Speaker 1: I prefer a five inch blade or a seven and 175 00:09:08,400 --> 00:09:10,520 Speaker 1: a half inch blade. I like a really small knife 176 00:09:10,520 --> 00:09:13,160 Speaker 1: because that's what feels best in my hand. So you 177 00:09:13,200 --> 00:09:15,280 Speaker 1: want if you have knives right now that just don't 178 00:09:15,320 --> 00:09:18,640 Speaker 1: feel comfortable, and there's if they don't feel comfortable, it's 179 00:09:18,640 --> 00:09:21,240 Speaker 1: probably one of two reasons. Either it's just so dull 180 00:09:21,679 --> 00:09:25,080 Speaker 1: that every time you use it you feel like you 181 00:09:25,200 --> 00:09:27,520 Speaker 1: have to muster all the strength in your arm to 182 00:09:27,559 --> 00:09:31,040 Speaker 1: get through a vegetable, or it feels almost unsafe. And 183 00:09:31,080 --> 00:09:33,640 Speaker 1: trust me, as someone who's cut themselves many times over 184 00:09:33,640 --> 00:09:36,280 Speaker 1: the years, you would much rather be cut with a 185 00:09:36,320 --> 00:09:39,920 Speaker 1: sharp knife than a dull knife. So it's honestly not 186 00:09:40,000 --> 00:09:42,199 Speaker 1: very safe to have a dull knife. So if you've 187 00:09:42,240 --> 00:09:45,040 Speaker 1: got let's say you got a like an awesome moves 188 00:09:45,080 --> 00:09:48,160 Speaker 1: to off knife five years ago, but it's just dull now, 189 00:09:48,320 --> 00:09:51,240 Speaker 1: don't go buy a new knife, just get it sharpened. Now, 190 00:09:51,679 --> 00:09:54,679 Speaker 1: this is a very common question I get. How should 191 00:09:54,679 --> 00:09:58,200 Speaker 1: I sharpen my knives? One of two options. Take your 192 00:09:58,240 --> 00:10:01,840 Speaker 1: knives into a store like Slatab or William Snowman. They 193 00:10:01,880 --> 00:10:04,600 Speaker 1: will sharpen them for you. Typically it's a dollar an inch, 194 00:10:04,640 --> 00:10:06,800 Speaker 1: so if you've got a five inch blade, it's five bucks. 195 00:10:07,800 --> 00:10:10,760 Speaker 1: You could also take them to hardware stores. Hardware stores 196 00:10:10,800 --> 00:10:13,360 Speaker 1: do it all the time. If you live in a 197 00:10:13,400 --> 00:10:16,800 Speaker 1: big city, you might actually find someone who specifically does 198 00:10:16,840 --> 00:10:23,600 Speaker 1: culory sharpening. But I also have found an electric sharpener 199 00:10:23,679 --> 00:10:27,240 Speaker 1: that I really really like, and it has been so 200 00:10:27,400 --> 00:10:29,920 Speaker 1: nice to not even have to make those trips two 201 00:10:30,000 --> 00:10:31,840 Speaker 1: or three times a year to get my knife sharpened. 202 00:10:31,880 --> 00:10:33,400 Speaker 1: When I have this at home, so I'll be sure 203 00:10:33,400 --> 00:10:35,640 Speaker 1: to link that. And if you've got a good knife 204 00:10:35,679 --> 00:10:37,319 Speaker 1: and it just needs to be sharpen, it might be 205 00:10:37,360 --> 00:10:40,439 Speaker 1: worth investing in something like this. I'm telling you, guys, 206 00:10:40,720 --> 00:10:43,320 Speaker 1: having a sharp knife makes cooking easier. It just does. 207 00:10:43,720 --> 00:10:45,600 Speaker 1: It just does. And if you've never had a good 208 00:10:45,679 --> 00:10:47,440 Speaker 1: knife and you don't know where to start, think about 209 00:10:47,520 --> 00:10:52,440 Speaker 1: going into a store and chopping something like they really 210 00:10:52,480 --> 00:10:55,160 Speaker 1: should let you use a knife before you buy it. 211 00:10:55,600 --> 00:10:58,560 Speaker 1: I know. For me, global knives are really popular with 212 00:10:58,600 --> 00:11:02,760 Speaker 1: women because they're really lightweight. I prefer a woostav knife. 213 00:11:02,760 --> 00:11:04,760 Speaker 1: I like a san Tokyo knife that has kind of 214 00:11:04,800 --> 00:11:07,000 Speaker 1: the divots on the side. It makes the veggies slide 215 00:11:07,000 --> 00:11:10,320 Speaker 1: off the blade a little easier. A lot of people 216 00:11:10,480 --> 00:11:14,280 Speaker 1: like Japanese knives like you could do a shoe. There's honestly, 217 00:11:14,320 --> 00:11:16,920 Speaker 1: if you invest a knife, it's gonna be fine. But 218 00:11:17,000 --> 00:11:20,240 Speaker 1: I just can't emphasize enough. It's got to feel comfortable 219 00:11:20,240 --> 00:11:22,960 Speaker 1: in your hand. Make sure it's the right size. So 220 00:11:23,200 --> 00:11:27,880 Speaker 1: when it comes to a knife, keep those suggestions in mind. Second, 221 00:11:27,960 --> 00:11:31,160 Speaker 1: a cutting board. Now, my advice here is to get 222 00:11:31,160 --> 00:11:35,079 Speaker 1: a good, big cutting board. I'm convinced too many of 223 00:11:35,160 --> 00:11:37,200 Speaker 1: you out there are using cutting boards that are way 224 00:11:37,240 --> 00:11:39,319 Speaker 1: too small, and I want you to think about this. 225 00:11:39,440 --> 00:11:41,640 Speaker 1: Let's say you're prepping a chili, right and you got 226 00:11:41,720 --> 00:11:45,120 Speaker 1: to chop the onions and the carrots, and maybe you've 227 00:11:45,120 --> 00:11:47,480 Speaker 1: thrown some celery in there as well, and all of 228 00:11:47,520 --> 00:11:50,680 Speaker 1: a sudden that board gets really full really quick. It's 229 00:11:50,960 --> 00:11:53,680 Speaker 1: much harder to cut things when you don't have enough space, 230 00:11:54,600 --> 00:11:58,720 Speaker 1: so I like getting a board that's at least thirteen 231 00:11:58,840 --> 00:12:03,000 Speaker 1: by seven. I happen to have a favorite brand, Epicurean. 232 00:12:03,120 --> 00:12:06,000 Speaker 1: The reason I like Epicurean is because they are very lightweight, 233 00:12:06,320 --> 00:12:08,400 Speaker 1: but I find them to be incredibly durable and they 234 00:12:08,400 --> 00:12:11,959 Speaker 1: can go in the dishwasher. They are a wood composite board, 235 00:12:12,000 --> 00:12:14,280 Speaker 1: which I like is a post to a plastic board 236 00:12:14,400 --> 00:12:18,000 Speaker 1: or a gelboard. There are beautiful like Booze boards, which 237 00:12:18,040 --> 00:12:20,840 Speaker 1: are the big thick wooden boards, but the trouble with 238 00:12:20,920 --> 00:12:23,840 Speaker 1: those is they can be more cumbersome to clean and store. 239 00:12:24,280 --> 00:12:26,840 Speaker 1: So if you're looking for something that is a little 240 00:12:26,880 --> 00:12:29,560 Speaker 1: easier to handle, take a look at that Epicurean brand 241 00:12:30,040 --> 00:12:34,320 Speaker 1: if you prefer a like more of a plastic filling board, 242 00:12:34,679 --> 00:12:37,600 Speaker 1: like a softer board material. Kitchen has some boards I 243 00:12:37,640 --> 00:12:41,000 Speaker 1: really like, and then Oxo also sells a plastic board 244 00:12:41,080 --> 00:12:45,000 Speaker 1: I like. I actually use an Oxo board like that 245 00:12:45,080 --> 00:12:47,520 Speaker 1: for all of my proteins, so anytime I'm cutting any 246 00:12:47,679 --> 00:12:50,680 Speaker 1: raw protein. I have one specific cutting board for that, 247 00:12:51,240 --> 00:12:54,440 Speaker 1: pull it out, toss it in the dishwasher, and I 248 00:12:54,480 --> 00:12:57,839 Speaker 1: only cut raw protein on that board. And that's kind 249 00:12:57,840 --> 00:13:00,360 Speaker 1: of a nice, a nice hack to different in treat 250 00:13:00,760 --> 00:13:05,400 Speaker 1: what I'm cutting something fresh on and something that's that's raw. 251 00:13:05,600 --> 00:13:06,880 Speaker 1: All right. So that's what I have to say about 252 00:13:06,920 --> 00:13:09,720 Speaker 1: cutting boards. Get a bigger one. Oh, I gotta say 253 00:13:09,720 --> 00:13:11,840 Speaker 1: one more thing. If you live in a house where 254 00:13:11,840 --> 00:13:15,840 Speaker 1: you're still pulling out those flimsy plastic cutting boards that 255 00:13:16,640 --> 00:13:18,319 Speaker 1: you could wave in the wind, you know what I'm 256 00:13:18,320 --> 00:13:22,240 Speaker 1: talking about. They're really really flimsy. Just get rid of those. 257 00:13:22,760 --> 00:13:24,920 Speaker 1: You don't need that. You are better than that. That 258 00:13:25,080 --> 00:13:27,320 Speaker 1: is that's what kids get at Ikea when they're going 259 00:13:27,360 --> 00:13:31,440 Speaker 1: to college. You deserve a substantial cutting board. Your cutting 260 00:13:31,440 --> 00:13:35,160 Speaker 1: board should not slip slide around on your cooking surface, 261 00:13:35,200 --> 00:13:37,920 Speaker 1: on your countertop. You should be able to either throw 262 00:13:38,000 --> 00:13:40,960 Speaker 1: a wet paper towel or I like the cutting boards 263 00:13:40,960 --> 00:13:43,240 Speaker 1: that have little feet on them so they're not slipping around. 264 00:13:43,720 --> 00:13:46,200 Speaker 1: But don't use one, especially after you've put in the 265 00:13:46,320 --> 00:13:48,880 Speaker 1: dishwasher and it starts to curl up on the sides. No, 266 00:13:49,280 --> 00:13:52,199 Speaker 1: throw those away. You're better than that all right. Third 267 00:13:52,760 --> 00:13:56,440 Speaker 1: a salt cellar. So we're gonna this is the first 268 00:13:56,440 --> 00:13:58,480 Speaker 1: of my stovetop sets. So I want you to think 269 00:13:58,520 --> 00:14:00,480 Speaker 1: of your stovetop where you do a lot of your cooking. 270 00:14:01,200 --> 00:14:05,160 Speaker 1: I have it's almost like a little gold oval dish, 271 00:14:05,320 --> 00:14:08,200 Speaker 1: and I keep these essentials on that dish so that 272 00:14:08,240 --> 00:14:11,080 Speaker 1: they are all within arm's reach when I'm cooking anything 273 00:14:11,120 --> 00:14:15,000 Speaker 1: on the stovetop. Salt sellers number one, love my kosher salt. 274 00:14:15,280 --> 00:14:17,280 Speaker 1: I like to keep it in a little pinch bowl 275 00:14:17,520 --> 00:14:19,400 Speaker 1: so that I can add a pinch of salt here 276 00:14:19,400 --> 00:14:22,600 Speaker 1: and a pinch of salt there. I don't particularly love 277 00:14:22,800 --> 00:14:26,800 Speaker 1: using like a spice grinder for salt. I like it 278 00:14:26,800 --> 00:14:28,560 Speaker 1: for pepper, which we'll get to, but I like a 279 00:14:28,600 --> 00:14:31,400 Speaker 1: pinch bowl for salt, something I learned in culinary school. 280 00:14:31,400 --> 00:14:34,520 Speaker 1: I think it's a much easier way to control the 281 00:14:34,560 --> 00:14:37,960 Speaker 1: flavor and the level of salt in your recipes. I'll 282 00:14:38,080 --> 00:14:40,200 Speaker 1: say it till the day I die. I think kosher 283 00:14:40,240 --> 00:14:43,320 Speaker 1: salt is the beas knees when it comes to an everyday, 284 00:14:43,520 --> 00:14:47,520 Speaker 1: all purpose cooking salt. I think that that would instantly 285 00:14:47,680 --> 00:14:51,400 Speaker 1: elevate your cooking. Next to my salt cellar, which is 286 00:14:51,480 --> 00:14:53,600 Speaker 1: just my little bowl. The salt in it is my 287 00:14:53,680 --> 00:14:56,360 Speaker 1: spice grinder. So I love this for just a traditional 288 00:14:56,400 --> 00:14:59,000 Speaker 1: crack black pepper, And we talked about this last week 289 00:14:59,000 --> 00:15:03,560 Speaker 1: on the podcast. I'm telling you basic seasoning, salt and pepper. 290 00:15:03,640 --> 00:15:07,080 Speaker 1: Basic seasoning, especially kosher salt and cracked black pepper, goes 291 00:15:07,160 --> 00:15:10,800 Speaker 1: a long way, a long way in fact, in most 292 00:15:11,440 --> 00:15:15,080 Speaker 1: I would say, in most high end kitchens, those fancy 293 00:15:15,200 --> 00:15:18,040 Speaker 1: schmancy restaurants you go to, they don't have much more 294 00:15:18,080 --> 00:15:20,600 Speaker 1: than kosher salt and cracked black pepper. Like when you 295 00:15:20,640 --> 00:15:22,800 Speaker 1: will get an awesome steak at a steakhouse, you know 296 00:15:22,800 --> 00:15:26,760 Speaker 1: what they're using. Salt, pepper, butter. That's it. If you're 297 00:15:26,880 --> 00:15:31,080 Speaker 1: just gonna use those primary seasoning ingredients, make sure they're 298 00:15:31,080 --> 00:15:33,240 Speaker 1: the right ones. I think I called out my sister 299 00:15:33,360 --> 00:15:34,800 Speaker 1: last week. I'm gonna have to call her out again. 300 00:15:35,280 --> 00:15:37,480 Speaker 1: She does not have a spice grader, and every time 301 00:15:37,520 --> 00:15:41,400 Speaker 1: I go, I gotta pull out the black pepper from 302 00:15:41,440 --> 00:15:45,120 Speaker 1: her spice cabinet and sprinkle. It just doesn't feel right. 303 00:15:45,240 --> 00:15:49,280 Speaker 1: It doesn't feel right. So get yourself a spice grader. Okay. Fifth, finally, 304 00:15:49,880 --> 00:15:54,080 Speaker 1: an oil dispenser. So I have a set that came 305 00:15:54,120 --> 00:15:57,120 Speaker 1: as two, and in one of the dispensers it's glass. 306 00:15:57,480 --> 00:15:59,440 Speaker 1: They're both glass. I have olive oil. On the other one, 307 00:15:59,480 --> 00:16:02,600 Speaker 1: I have ava cotto oil. Both they're really pretty. They 308 00:16:02,600 --> 00:16:04,800 Speaker 1: come with these labels and they sit right next to 309 00:16:04,800 --> 00:16:07,880 Speaker 1: my salt and pepper, And I'm using oli our avocado 310 00:16:07,920 --> 00:16:11,080 Speaker 1: oil for almost anything. What's the difference. Well, anytime I'm 311 00:16:11,120 --> 00:16:13,880 Speaker 1: cooking on high heat, like we just made pot stickers, 312 00:16:14,320 --> 00:16:17,280 Speaker 1: like a super high heat, I'm gonna use avocado oil 313 00:16:17,320 --> 00:16:19,040 Speaker 1: the same I would use like a vegetable or a 314 00:16:19,080 --> 00:16:22,280 Speaker 1: canola oil because it has a higher smoke point. So 315 00:16:22,720 --> 00:16:26,320 Speaker 1: anytime I'm doing nat stir fries or I want to 316 00:16:26,360 --> 00:16:28,600 Speaker 1: see something and get it really really hot, I'm using 317 00:16:28,640 --> 00:16:32,200 Speaker 1: avocado oil. Almost everything else I use olive oil for 318 00:16:32,440 --> 00:16:35,800 Speaker 1: and that's most of the time, so that's really nice 319 00:16:35,800 --> 00:16:37,440 Speaker 1: to have there. The reason I don't just pour them 320 00:16:37,480 --> 00:16:41,760 Speaker 1: straight out of their containers is lots of times I 321 00:16:41,760 --> 00:16:43,840 Speaker 1: buy those things in bulk, so I'm buying my olive 322 00:16:43,880 --> 00:16:46,320 Speaker 1: oil in a huge container. I buy the one the 323 00:16:46,400 --> 00:16:49,480 Speaker 1: Kirkland olive oil from Costco, and that is just way 324 00:16:49,520 --> 00:16:51,400 Speaker 1: too big to have on my countertop. And every time 325 00:16:51,440 --> 00:16:53,280 Speaker 1: I need a tablespoon of olive oil. I don't want 326 00:16:53,280 --> 00:16:55,320 Speaker 1: to have to open my cabinet and pull that whole 327 00:16:55,360 --> 00:16:58,160 Speaker 1: thing down. So that's why it's nice to have those dispensers, 328 00:16:58,200 --> 00:17:01,160 Speaker 1: and I think it it makes the cooking process goull 329 00:17:01,200 --> 00:17:04,480 Speaker 1: a lot smoother when you have those. Another thing, I 330 00:17:04,640 --> 00:17:06,760 Speaker 1: just want to give a shout out. I also use 331 00:17:06,800 --> 00:17:12,840 Speaker 1: an oil sprayer, so there's a brand Evoh, and I 332 00:17:12,880 --> 00:17:15,080 Speaker 1: love these things. My mom gifted me one for Christmas 333 00:17:15,119 --> 00:17:18,720 Speaker 1: one year, and you put olive oil into basically a 334 00:17:18,720 --> 00:17:21,719 Speaker 1: spray bottle and it is so great for like, if 335 00:17:21,720 --> 00:17:24,399 Speaker 1: I'm roasting vegetables and I want a nice even coating 336 00:17:24,480 --> 00:17:28,520 Speaker 1: of oil to crisp up those vegetables. Love it, Love 337 00:17:28,560 --> 00:17:31,560 Speaker 1: it so much. So that also sits on my stovetop 338 00:17:31,600 --> 00:17:35,760 Speaker 1: setup with my olive oil dispenser, my avocado dispenser, my salt, 339 00:17:35,760 --> 00:17:37,600 Speaker 1: and my pepper, and then I got my sprayer. So 340 00:17:37,920 --> 00:17:41,639 Speaker 1: that's it, you guys, So simple, A good knife, a 341 00:17:41,680 --> 00:17:44,680 Speaker 1: good cutting board, some good salt, pepper, and some all 342 00:17:44,720 --> 00:17:48,520 Speaker 1: of oil. If you don't have those things easily accessible 343 00:17:48,560 --> 00:17:51,919 Speaker 1: in your kitchen, do yourself a favor and prioritize that. 344 00:17:51,960 --> 00:17:54,080 Speaker 1: This week I'll be sharing you on Instagram kind of 345 00:17:54,119 --> 00:17:58,639 Speaker 1: how I set up my stovetop situation so everything's just 346 00:17:58,720 --> 00:18:03,960 Speaker 1: within arm's reach. And I just like I said, it's 347 00:18:03,960 --> 00:18:06,240 Speaker 1: going to make cooking so much easier if you've got 348 00:18:06,280 --> 00:18:10,480 Speaker 1: all of those things easily accessible. All right, that's it 349 00:18:10,560 --> 00:18:12,320 Speaker 1: for today. I want to wish you well as you 350 00:18:12,320 --> 00:18:14,879 Speaker 1: tackle this next week and hopefully get a few dinners 351 00:18:14,920 --> 00:18:17,320 Speaker 1: on the table. Remember to cook along with us in 352 00:18:17,400 --> 00:18:20,880 Speaker 1: recipe of the week. And because I love you podcast 353 00:18:20,920 --> 00:18:24,639 Speaker 1: listeners so much, I got to tell someone and I 354 00:18:24,920 --> 00:18:27,600 Speaker 1: just can't wait. We have a product launch coming up 355 00:18:27,640 --> 00:18:31,600 Speaker 1: in about a month that I cannot wait. It is 356 00:18:31,720 --> 00:18:34,520 Speaker 1: an incredible tool for the kitchen that is going to 357 00:18:34,680 --> 00:18:37,480 Speaker 1: majorly simplify your life when it comes to getting meetnight 358 00:18:37,520 --> 00:18:41,199 Speaker 1: dinner on the table. So stick around with me the 359 00:18:41,240 --> 00:18:44,840 Speaker 1: next couple of weeks. I my lips have been sealed, 360 00:18:44,920 --> 00:18:48,160 Speaker 1: but after about a year of development, I just got 361 00:18:48,200 --> 00:18:52,040 Speaker 1: the final sample a few days ago, and I can 362 00:18:52,080 --> 00:18:55,320 Speaker 1: barely contain my excitement. It's going to be so so 363 00:18:55,320 --> 00:18:57,960 Speaker 1: so exciting. All right, thanks so much for being here, 364 00:18:57,960 --> 00:19:00,840 Speaker 1: you guys, and until next week, I'm kel's pee. See 365 00:19:00,880 --> 00:19:01,440 Speaker 1: you next time.