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Speaker 1: Cooking is an art form, but it's also a science,

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Speaker 1: and over the years, this combination has made it intriguing

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Speaker 1: as a hobby for all. But this dichotomy can also

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Speaker 1: make it feel intimidating to a lot of people. Back

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Speaker 1: in twenty thirteen, Tufts University published research results that revealed

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Speaker 1: twenty eight percent of study participants did not know how

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Speaker 1: to cook. And honestly, it's not that surprising. With all

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Speaker 1: of the delivery and takeout options literally at our fingertips today,

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Speaker 1: it's become so easy to have pre made food at

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Speaker 1: your door within minutes. That being said, getting takeout every night,

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Speaker 1: is that always the most affordable, nor is it always

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Speaker 1: the healthiest option for us? The UK Social Innovation Agency

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Speaker 1: NESTA conducted a study in twenty twenty one that found

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Speaker 1: that most food purchased for dining out or takeout exceeded

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Speaker 1: the recommended caloric intake for a meal, and about twenty

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Speaker 1: percent of these types of meals were more than the

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Speaker 1: recommended daily calorie intake. Thankfully, today, interest in cooking at

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Speaker 1: home has grown. According to a twenty twenty three report

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Speaker 1: published by the National Frozen and Refrigerated Foods Association or NFRA,

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Speaker 1: sixty four percent of Americans are cooking at home as

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Speaker 1: a means to stay on budget and help save money.

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Speaker 1: But there's also a lot to know and understand and

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Speaker 1: even master when it comes to cooking. I mean, some

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Speaker 1: people create an entire career out of building recipes and

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Speaker 1: cooking for a living. So how can we simplify cooking

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Speaker 1: and ease our way in and find the joy of

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Speaker 1: cooking for ourselves? And what are the tools that will

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Speaker 1: make it a lot easier? And do I need to

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Speaker 1: buy a rice cooker? Start taking notes? Because this is

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Speaker 1: grown stuff. Hello to all of our grown ups tuning

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Speaker 1: in and joining us on this journey we call life,

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Speaker 1: And are you know, just trying to figure it out?

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Speaker 1: This is grown up stuff. How to Adult the podcast

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Speaker 1: dedicated to answering all of those tricky adulting questions like

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Speaker 1: what's the best way to frost a turkey? And can

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Speaker 1: I drink milk if it's past the expiration date but

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Speaker 1: still passes the smell test. Welcome to our season two finale.

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Speaker 1: I'm Mollie and I'm here with you asking all the

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Speaker 1: questions you're thinking but don't want to say out loud,

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Speaker 1: And as always, I am joined by my co host

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Speaker 1: and favorite co chef, Matt still O. Matt, I can't

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Speaker 1: believe it's season two finale, can you two.

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Speaker 2: Chef Baby, I cannot, I cannot know. It has been

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Speaker 2: a wonderful season. We have really run the gamut of

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Speaker 2: the essentials of adult life, and we're topping it off

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Speaker 2: with perhaps my favorite episode of this season.

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Speaker 1: And that's saying a lot, because we've had some phenomenal

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Speaker 1: topics this season, Like truly it's tough to pick, like

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Speaker 1: that laundry episode that blew my mind so good, getting

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Speaker 1: to interview Instagram's plant queen, like.

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Speaker 2: That mean of all plants, the Queen of all plants.

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Speaker 1: But today we're going to be talking about one of

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Speaker 1: my favorite topics, food and cooking. You have a lot

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Speaker 1: of topics that, like you actually feel more grown up

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Speaker 1: than me about, but like, this is the topic I

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Speaker 1: kind of sort of feel like the most grown up about.

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Speaker 2: It's truely, we just had an off site with our

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Speaker 2: team at iHeart and you and our coworker Jay. You

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Speaker 2: guys are like fine dining caterers. You have menus. J

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Speaker 2: goes around and picks flowers from wherever we are. It

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Speaker 2: makes a beautiful table has a friggin spread. We had

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Speaker 2: like piea this year, we had like eggs and like

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Speaker 2: I couldn't even It's dishes that I had never even

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Speaker 2: seen before.

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Speaker 3: So what did you guys make?

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Speaker 2: It was bananas.

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Speaker 1: We did grilled octopus with like grilled ridikio. We did

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Speaker 1: a skirt steak with a spicy citrus like glaze and sauce,

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Speaker 1: which was probably one of my favorite things that we did.

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Speaker 1: It was delicious.

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Speaker 2: I mean, it was just absolutely wild. So no, you

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Speaker 2: bring it in the kitchen, Mom, you bring it in

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Speaker 2: the kitchen.

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Speaker 1: I'm blushing that thank you. That's so kind for you

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Speaker 1: to say. Matt, you and I are both rearding out

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Speaker 1: a little bit about this guest. We are talking to

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Speaker 1: none other than the award winning cookbook author and chef

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Speaker 1: Jay Kenji Lopez alts.

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Speaker 3: I love The Food Lab.

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Speaker 2: I got it for my dad for Christmas. But Kenji

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Speaker 2: is also a New York Times food columnist and the

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Speaker 2: chief culinary advisor for Serious Eats.

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Speaker 1: The Food Lab and Kenji's other cookbook, The Walk, have

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Speaker 1: been awarded the James Beard Award, which is pretty much

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Speaker 1: the most prestigious award in the culinary World. Kenji is

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Speaker 1: also the former chef and founding partner at the restaurant

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Speaker 1: Worst Hall in California.

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Speaker 2: And a founding partner at the bakery Bachhouse. Kenji also

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Speaker 2: has a very popular YouTube channel where you can watch

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Speaker 2: to make everything from fluffy mashed potatoes to a Kremberley

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Speaker 2: French toast oh yum.

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Speaker 1: Yeah right. Plus, Kenji hosts the podcast The Recipe with

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Speaker 1: cookbook author Deb Pearlman. Kenji. Welcome to Grown Up Stuff,

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Speaker 1: How to Adult. We were so thrilled to have you here.

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Speaker 1: I want to kick off by in your book The

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Speaker 1: Food Lab, you talk about how you ended up in

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Speaker 1: your career cooking and that it was not always planned

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Speaker 1: or maybe what your family had planned for you. So

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Speaker 1: how did you find yourself on this culinary journey.

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Speaker 4: So I had gone to college thinking I was going

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Speaker 4: to be a biology major. I was into science, and

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Speaker 4: my father's a biologist, my grandfather's a chemist, and so yeah,

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Speaker 4: I went to college thinking I was going to do that.

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Speaker 4: And then I realized, like, you know, this is not

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Speaker 4: what I want to be spending my life doing. Just

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Speaker 4: to make ends meet for the summer, I was looking

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Speaker 4: for a job as a waiter one of the restaurants

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Speaker 4: I walked into, they had a cook who didn't show

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Speaker 4: up that morning, and so they asked if I could

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Speaker 4: work that afternoon, and I said sure, and so they

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Speaker 4: gave me a job as a cook for the summer.

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Speaker 4: And that was basically it was an accidental you know,

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Speaker 4: I never really I was not a great eater before that.

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Speaker 4: If I went to a restaurant, I was the one

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Speaker 4: who would order, like, you know, the chicken or the

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Speaker 4: steak that they stick on there for people who can't

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Speaker 4: order anything else. And so I'm the kind of person

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Speaker 4: that does enjoy sort of learning new things and having

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Speaker 4: new challenges, and so for me, it was like, oh,

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Speaker 4: this will be a fun new skill to learn, like cooking.

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Speaker 3: That's got to be useful.

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Speaker 4: And I found that I very quickly took to what

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Speaker 4: at the time was a good sort of schedule for

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Speaker 4: me because I didn't have to wake up early in

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Speaker 4: the morning, and I get to stay up late at

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Speaker 4: night and drink after work and all the you know,

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Speaker 4: all these things that like seem cool when you're in

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Speaker 4: your twenties.

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Speaker 3: And then you realize, oh, wait, this is not sustainable.

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Speaker 2: And so for people who are thinking maybe not about

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Speaker 2: getting a summer job as a chef, but are looking

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Speaker 2: to bring a little bit more of cooking skills into

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Speaker 2: their life. Maybe they're just getting started. I'm curious, why

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Speaker 2: should we care about cooking? You know, what does a

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Speaker 2: stand to bring into our lives as adults.

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Speaker 4: There's a number of reasons. So first of all, it's

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Speaker 4: something that most people do every day. So if you

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Speaker 4: can build some sort of interest and pleasure into that

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Speaker 4: necessary activity every day, then why wouldn't you want to

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Speaker 4: make your life more interesting, more fun?

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Speaker 1: You know?

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Speaker 4: I find cooking to also be sort of the quickest

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Speaker 4: way to learn more about someone. So eating with someone

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Speaker 4: and cooking with someone and eating someone else's food or

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Speaker 4: serving someone your food, I think is a very quick

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Speaker 4: and enjoyable way to learn about someone. And finally, I

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Speaker 4: think just as sort of a matter of sort of health.

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Speaker 4: You know, It's like I wouldn't advocate for any sort

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Speaker 4: of particular diets, but I do think that in general,

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Speaker 4: cooking your own food and being more aware of what

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Speaker 4: you're sticking into your body is good. Like it helps

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Speaker 4: me make better decisions about what you're eating, you know,

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Speaker 4: and when you realize the stuff that I'm putting into

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Speaker 4: my body is made from real ingredients and real things

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Speaker 4: that I can trace what these things are and what's

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Speaker 4: going into me more easily when I cook for myself.

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Speaker 4: You know, it kind of makes you think about it.

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Speaker 4: The more you think about your health, the better health

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Speaker 4: outcomes you have.

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Speaker 3: I think.

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Speaker 4: So all that said, if you hate cooking and you

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Speaker 4: just want to buy a jar of soilent and whatever

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Speaker 4: and get along with your day, that's fine.

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Speaker 3: You know, I'm not going to judge you for that.

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Speaker 1: But also there's other options besides soilent.

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Speaker 2: I feel like this are sure?

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Speaker 3: Sure? Yeah?

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Speaker 1: You open your book up by asking this simple question,

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Speaker 1: what is cooking? Would you care to explain to our listeners?

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Speaker 1: Your answer on that, I don't.

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Speaker 3: Know what I wrote in the book. Yah, you'll know better.

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Speaker 3: You've read it more recently than I have, probably what it.

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Speaker 1: Mean to you? Now? How do you define it?

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Speaker 3: Now?

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Speaker 1: Let me put it that way.

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Speaker 4: I mean cooking, I think is sort of any sort

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Speaker 4: of transformational act that you do to something you're going

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Speaker 4: to consume in your mouth, Like even things that don't

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Speaker 4: involve heat, I would still consider cooking. It's one of

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Speaker 4: these things where it's both a craft and an art.

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Speaker 4: You know, it can be an art at the most

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Speaker 4: basic level, it's a craft, right where you're using a

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Speaker 4: certain set of unique skills to transform something in the

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Speaker 4: real world, and at its best or most interesting. Food

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Speaker 4: transcends being a pure craft into also being something that

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Speaker 4: has some sort of personal significance or cultural significance, you know,

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Speaker 4: And those are the kinds of things that you know,

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Speaker 4: you could argue turn it into an art, but at

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Speaker 4: the very least, it turns it into a method of

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Speaker 4: sharing a bit of who you are. My goal is

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Speaker 4: not to teach you how to cook an individual dish.

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Speaker 4: It's not just to say, hey, here's a great recipe

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Speaker 4: for this, like roast chicken whatever. Yeah, that's part of it.

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Speaker 4: But the goal really is to teach you more the

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Speaker 4: background and the science and the techniques behind it. And

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Speaker 4: it's like, why are you roasting a chicken this way?

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Speaker 4: What happens if you roast a chicken a different way?

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Speaker 4: What happens if you spatchcock it versus leave it hole?

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Speaker 4: What happens if you do it at a lower temperature

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Speaker 4: versus a higher temperature? What if it happens if I

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Speaker 4: salt it today versus salt it tomorrow, right. And so

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Speaker 4: these are the kinds of questions that when I was

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Speaker 4: learning how to cook, I had a lot of those questions, right.

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Speaker 4: And I wish that someone had written a book like

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Speaker 4: this for me, or like I had a column like

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Speaker 4: that that I could read. And so that was sort

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Speaker 4: of my goal with the Food Love. But the idea

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Speaker 4: is that by understanding these things, then you don't have

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Speaker 4: to follow recipes. And I find that it empowers me

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Speaker 4: in the kitchen and it makes me feel that the

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Speaker 4: things that I want to make that are in my head,

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Speaker 4: you know, the flavors I have in my head, or

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Speaker 4: the dish that I want to produce, I have the

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Speaker 4: skills and the techniques to do that, and I want

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Speaker 4: to sort of show people how to do that. And

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Speaker 4: then if I want to then say, hey, well this

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Speaker 4: was my mom's dumpling, Well, how do I make them

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Speaker 4: my own dumpling? Like, what are some experiences I've had

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Speaker 4: or some flavors I like that I can then add

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Speaker 4: to my mom's dumplings. Well, first I need to know

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Speaker 4: what my mom's dumplings are. I need to know the

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Speaker 4: sort of technical skills needed to bring them together. And

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Speaker 4: then I need to be able to take my own

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Speaker 4: flavors and know how to sort of translate them into that.

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Speaker 4: And these are all sort of skills that I think

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Speaker 4: are teachable. If you learn how to cook from these

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Speaker 4: sort of first principles and sort of basic technical background

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Speaker 4: as opposed to sort of a recipe based background, then

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Speaker 4: you become Yeah, I think you become a lot more

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Speaker 4: expressive and free in the kitchen.

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Speaker 2: I love so many things about what you just said,

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Speaker 2: because the thing that drew me to your book first

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Speaker 2: and foremost was your science base approach. That was so

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Speaker 2: good for me to hear because I need a little

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Speaker 2: bit of both. I need some like art and some

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Speaker 2: science coming together to make something. I also love what

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Speaker 2: you said about like how to make a dish your own.

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Speaker 2: And that's another great thing about just cooking as an

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Speaker 2: adult is like if you like food a certain way,

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Speaker 2: you're really picky or I mean whatever, you're just really experimental,

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Speaker 2: like you can change it up. But I am curious

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Speaker 2: for those who are just starting out, who are maybe

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Speaker 2: you know, expanding beyond toast, you know, right, like a

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Speaker 2: few simple kind of like maybe foundational recipes that you

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Speaker 2: would recommend to people starting out.

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Speaker 4: Well, sure, I would suggest you learn how to cook eggs.

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Speaker 4: Eggs are one of those things where the ingredients are cheap.

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Speaker 4: You know, eggs are still relatively inexpensive compared to other foods.

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Speaker 4: They're easy to experiment with, they're fast to cook, they're healthy,

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Speaker 4: they're delicious. So I would say, if you want to practice,

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Speaker 4: learn how to make really great scrambled eggs, Learn how

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Speaker 4: to make a really great Omelet learn how.

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Speaker 3: To fry a good egg.

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Speaker 4: Like, all the basic egg techniques are things that you

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Speaker 4: can sort of practice every day, and I think we'll

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Speaker 4: get you into the kitchen really quickly and easily and cheaply,

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Speaker 4: and all you need is one pan, right. But you know, honestly,

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Speaker 4: I don't think there's too many sort of foundational techniques

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Speaker 4: that span across every sort of cooking style. So you

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Speaker 4: really need to ask, like, what kind of food do

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Speaker 4: I like? Right, and look for resources in that department.

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Speaker 4: But really, I think the best thing to do is

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Speaker 4: start with things you like and things that you know

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Speaker 4: you want to learn. And at least for me, I

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Speaker 4: find I learn best when I'm passionate about the subject

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Speaker 4: that I'm trying to learn about, right, And so if

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Speaker 4: I want to learn how to cook something, it's going

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Speaker 4: to be something that I think is delicious already. Anyhow, Yeah,

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Speaker 4: eggs are a good thing to do. Knowing how to

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Speaker 4: roast a check and probably is a good idea. Learn

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Speaker 4: how to cook some rice, I guess, learn how to

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Speaker 4: make a bunch of pasta dishes, and how to properly

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Speaker 4: sauce your pasta. Don't just like open a jar and

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Speaker 4: pour it over the top.

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Speaker 1: That chills me to the bone.

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Speaker 4: I mean, you can't do that if you want, that's fine.

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Speaker 1: What chills me to the bone here is not the

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Speaker 1: idea of jarred sauces. There are some really great ones

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Speaker 1: out there. What Kenji is talking about is the process

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Speaker 1: of making sure whatever sauce you're using properly adheres and

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Speaker 1: mixes in with your pasta. It sounds simple, but there

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Speaker 1: is a technique and a science to this, starting with

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Speaker 1: heating the sauce on its own before adding the pasta,

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Speaker 1: and making sure you reserve and add some of that

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Speaker 1: starchy salty water your pasta cooked in, and using that

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Speaker 1: to help the sauce really properly stick to the noodles.

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Speaker 2: I did recently come across the notion that sauce is life,

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Speaker 2: and so I went out and bought a book that

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Speaker 2: was all about like sauces from around the world, and

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Speaker 2: that really like opened up a ton of stuff for me.

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Speaker 2: I like learned how to took a masala, yeah, and

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Speaker 2: various different curries and you could throw a curry on

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Speaker 2: anything if you want.

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Speaker 4: Yeah, yeah, yeah, yeah, for sure. That's a lot of

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Speaker 4: like the basics of sort of classic French cooking. It's like,

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Speaker 4: all right, you learn how to roast a chicken one way,

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Speaker 4: and then now you make fifty different sauces and like,

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Speaker 4: now here's fifty different dishes.

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Speaker 1: You just got, you know, controversial question, where do you

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Speaker 1: stand on mayonnaise? Just broadly?

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Speaker 3: I love me.

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Speaker 4: I mean I slathered it all over my raw birds.

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Speaker 4: Yeah I do.

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Speaker 3: Yeah.

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Speaker 4: I had an article that came out in The New

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Speaker 4: York Times a couple of years ago around Thanksgiving talking

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Speaker 4: about the merits of mayonnaise as a marinade. Kevin Bacon

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Speaker 4: read it and talked about it on the Jimmy Fallon Show,

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Speaker 4: Like he wrote my name on his hand and said

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Speaker 4: that he wrote my name down so you'd remember it.

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Speaker 4: Because because he was a big fan of slathering his

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Speaker 4: Thanksgiving turkey with mayonnaise. But the idea is that mayonnaise,

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Speaker 4: you know, it's mostly fat and some flavorings, but it's

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Speaker 4: mainly just fat with a little bit of egg. But

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Speaker 4: the egg is it stabilizes it and mulcifies it, and

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Speaker 4: so you can get sort of fat soluble flavor compounds,

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Speaker 4: which is most of the organic stuff we eat. You know,

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Speaker 4: most of those things that make food taste good are

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Speaker 4: dissolvable in fat, you know, which is often why sort

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Speaker 4: of fattier foods just taste better. They coat our mouths,

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Speaker 4: and a lot of the flavors that we get coat

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Speaker 4: our mouths better, and so you get more flavor and

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Speaker 4: a better sort of texture out of fattier foods. But anyhow,

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Speaker 4: if you try and make say like a flavored oil

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Speaker 4: or flavored butter, which many turkey recipes will have you do,

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Speaker 4: or even a roast chicken recipe, you know, you make

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Speaker 4: like a you take butter and herbs and you blend

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Speaker 4: them together and then you rub that over the chicken,

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Speaker 4: rub that over the turkey. Butter melts quickly at a

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Speaker 4: relatively low temperature, and it kind of just runs off.

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Speaker 3: Same with oil.

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Speaker 4: Mayonnaise on the other hand, because there's some of that

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Speaker 4: egg protein in there, it doesn't really melt. It's mostly fat,

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Speaker 4: but the fact kind of just stays there, and as

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Speaker 4: it heats up, it continues to stay there and then

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Speaker 4: eventually does sort of melt away, but it stays much

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Speaker 4: longer than the other things, and those egg proteins help

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Speaker 4: a lot of it sort of say, adhere to the

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Speaker 4: skin of a chicken or a turkey, So it doesn't

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Speaker 4: taste like mayonnaise at the end, but it does sort

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Speaker 4: of get those flavors built into the skin a lot better.

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Speaker 1: Just taking a sip of water, because I have straight

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Speaker 1: up ruling that just hey.

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Speaker 3: I'm Promeo. Yeah, I'm Promeo.

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Speaker 1: I love it.

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Speaker 4: I get why people are uncomfortable made uncomfortable with it.

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Speaker 1: Mayonnaise is a very polarizing topic. In most cases, you

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Speaker 1: either love it or you hate it, and if you

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Speaker 1: hate it, you really hate it. For many people, it's

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Speaker 1: a texture thing. For others, it may be a leftover

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Speaker 1: trauma from a regrettable tuna salid cast role experience when

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Speaker 1: they were young. I'm personally a fan of mayo in

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Speaker 1: every form, spicy aoli bring it on. There's more to

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Speaker 1: cooking though than condiments and sauces, and one of my

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Speaker 1: biggest questions about cooking still remains what tools I actually

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Speaker 1: need in my kitchen to really be an effective home cook.

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Speaker 1: What's going to make cooking that much more enjoyable and efficient?

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Speaker 1: And what devices are just a waste of money in space.

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Speaker 1: Let's get into tools as well. You have a list

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Speaker 1: of kitchen essential tools and accessories that you recommend. Now,

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Speaker 1: I personally spent way too much money getting some of

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Speaker 1: these on Prime days. But we discussed, you know, things

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Speaker 1: have changed since your book.

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Speaker 4: Yeah, I don't remember what's on that list, but I

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Speaker 4: can tell you it's on like what would be on

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Speaker 4: my current list and we could see how much it

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Speaker 4: over last.

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Speaker 2: Yeah, absolutely, Yeah, like your basic startup kit?

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Speaker 1: Yeah, what's on your current startup kit list?

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Speaker 4: So I would say the first thing that I would

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Speaker 4: get for me personally is a walk, because I know,

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Speaker 4: I mean I walk is the tool I use the most.

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Speaker 4: Is it for simmering, for steaming, for sauteing, for deep frying,

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Speaker 4: for pan frying. I do a lot of stir frying

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Speaker 4: as well, So a walk I would get a three

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Speaker 4: court slope sided saute pan. It's sort of like between

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Speaker 4: a saucepan and a skillet, you know, so it's got

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Speaker 4: deep walls. They would call it a saucier, but it's

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Speaker 4: three courts, which I find is like sort of a

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Speaker 4: good size for cooking, just like a batch of soup

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Speaker 4: or like a bunch of pasta for four people. You know,

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Speaker 4: that would be the pan that I use, sort of

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Speaker 4: the second most, and then I would get something sort

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Speaker 4: of big and wide for searing and sauteing. You know,

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Speaker 4: if you like stainless steel and you sort of like

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Speaker 4: the ease of maintenance and like you can just scrub

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Speaker 4: it clean or let it soak in the sink, go

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Speaker 4: for like a clad stainless steel pan, you know, something

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Speaker 4: with an aluminium core, so a ten or a twelve inch,

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Speaker 4: depending on how big your family, whether you're cooking for

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Speaker 4: you know, two to three people or four to five people,

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Speaker 4: or one or one.

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Speaker 1: Yeah yeah, people on this call don't have anyone else

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Speaker 1: to cook for.

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Speaker 4: Yeah sure, and then yeah, then you get an eight

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Speaker 4: or of ten inch, but I would recommend rather than

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Speaker 4: a slope sided skillet, actually, I would get a straight

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Speaker 4: sided sawt taepan, so you know, something that has like

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Speaker 4: a two inch depth to it or so because it's

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Speaker 4: a little more versatile.

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Speaker 3: It's something that you'll be able to.

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Speaker 4: Sear chicken in or like sate vegetables in. But you'd

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Speaker 4: also be able to sort of like do a pasta

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Speaker 4: bacon there or braise things in there because most of

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Speaker 4: them come with lids. So yeah, like a ten or

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Speaker 4: twelve inch saw tapan you know, with two to three

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Speaker 4: inch tall sides would be my next recommendation. And then

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Speaker 4: something sort of yeah flat for you know, I would

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Speaker 4: say like a cast iron or a carbon steel pan

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Speaker 4: for searing things in. You can get stainless steel again

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Speaker 4: for that if you prefer, but I prefer sort of

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Speaker 4: cast iron or carbon steel. I don't know how many

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Speaker 4: pans is that? Is that seven? Yet I would get it.

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Speaker 4: I would get a whirlipop to make popcorn.

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Speaker 3: I don't know.

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Speaker 4: I mean I do personally have a lot of sort

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Speaker 4: of specialty just because I like collecting stuff. But you know,

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Speaker 4: that's the sort of good course. Oh, I would get

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Speaker 4: one non stick skillet. Oh really, yeah, like one like

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Speaker 4: sort of egg slash omelet pan, you know, something like

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Speaker 4: like a ten inch nonstick skillet that you're only going

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Speaker 4: to use with a silicon spatula for eggs or like

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Speaker 4: rarely for other things. But you know the problem with

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Speaker 4: the non stick skillet is that the coatings, if you

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Speaker 4: use them for anything that takes like high heat or

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Speaker 4: is rough on them at all, the coatings all wear out.

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Speaker 4: No matter how good they are, they wear out, and

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Speaker 4: so your pan wears out after a couple of years.

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Speaker 4: But if you stick to just doing really delicate things

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Speaker 4: like eggs or certain fish dishes that you might want

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Speaker 4: nonstick for, then you really keep the heat moderate and

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Speaker 4: only use silicon on it, you can get a non

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Speaker 4: stick pan that'll last, you know, five to ten years

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Speaker 4: or so, which is a pretty good life span for nonstick.

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Speaker 2: Do you worry at all about like the chemicals that

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Speaker 2: are used to coat those.

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Speaker 3: Yeah, I do. I got kids, so I worry about that,

438
00:18:48,040 --> 00:18:48,159
Speaker 3: you know.

439
00:18:48,840 --> 00:18:50,840
Speaker 2: Well, the reason I ask is because I feel like

440
00:18:50,920 --> 00:18:52,800
Speaker 2: this is an issue I have a ton in my kitchen.

441
00:18:52,880 --> 00:18:55,040
Speaker 2: Is that like stuff just gets stuck, like I've been

442
00:18:55,080 --> 00:18:57,439
Speaker 2: recently making, like eggs in a basket, and like I,

443
00:18:57,680 --> 00:19:01,520
Speaker 2: for the life of me, cannot get them to not stick.

444
00:19:01,800 --> 00:19:03,399
Speaker 4: So you can't get them to not stick to like

445
00:19:03,440 --> 00:19:05,440
Speaker 4: cast iron or carbon steel, even cast iron.

446
00:19:05,520 --> 00:19:08,280
Speaker 2: We have a ceramic pan too, which is not crazy about.

447
00:19:08,280 --> 00:19:11,480
Speaker 2: But yeah, like if you are living with someone who

448
00:19:11,600 --> 00:19:13,719
Speaker 2: does not want to nonstick in the house, Yeah, how

449
00:19:13,720 --> 00:19:16,000
Speaker 2: would you recommend not sticking things to it?

450
00:19:16,320 --> 00:19:19,600
Speaker 4: Yeah, learn how to use carbon steel or cast iron

451
00:19:19,680 --> 00:19:21,520
Speaker 4: and just season it properly. You know, part of it

452
00:19:21,560 --> 00:19:23,640
Speaker 4: is seasoning it properly. A lot more is just comes

453
00:19:23,640 --> 00:19:26,600
Speaker 4: down to properly preheating it. And my recommendation generally for

454
00:19:26,640 --> 00:19:28,440
Speaker 4: carbon steel or non stick. When you're going to cook eggs,

455
00:19:28,440 --> 00:19:30,400
Speaker 4: if you want to fry them, make an omelet or something,

456
00:19:30,440 --> 00:19:32,639
Speaker 4: you want to preheat them of relatively high heat, get

457
00:19:32,680 --> 00:19:34,440
Speaker 4: a little water in the pan, like a tablespoon or

458
00:19:34,440 --> 00:19:37,000
Speaker 4: two of water, and as you're preheating it over high heat,

459
00:19:37,320 --> 00:19:39,560
Speaker 4: swirl that water around. And what that does is the

460
00:19:39,600 --> 00:19:41,560
Speaker 4: water as it moves across the surface of the pan

461
00:19:41,600 --> 00:19:43,680
Speaker 4: will regulate the temperature of the pan, so it'll draw

462
00:19:43,800 --> 00:19:46,560
Speaker 4: energy off to evaporate, right, And so by doing that,

463
00:19:46,640 --> 00:19:49,000
Speaker 4: it will also regulate the temperature of the pan, so

464
00:19:49,000 --> 00:19:51,359
Speaker 4: the temperature pan will never really come up much above

465
00:19:51,359 --> 00:19:54,480
Speaker 4: the boiling temperature of water until all that water is evaporated.

466
00:19:54,760 --> 00:19:56,800
Speaker 4: So when you're whether you're making omelets or frying eggs,

467
00:19:57,000 --> 00:19:59,400
Speaker 4: I want the pan temperature carbon steel or cast iron

468
00:19:59,400 --> 00:20:01,720
Speaker 4: to be add around, you know, three hundred degrees a

469
00:20:01,800 --> 00:20:04,280
Speaker 4: little above the foaming temperature of butter, which is the

470
00:20:04,320 --> 00:20:06,600
Speaker 4: boiling temperature of water. And so by putting that water

471
00:20:06,640 --> 00:20:08,600
Speaker 4: in the pant, swirling it around, waiting till it evaporates,

472
00:20:08,920 --> 00:20:10,960
Speaker 4: and then as sort of the end of the water evaporates,

473
00:20:11,000 --> 00:20:12,800
Speaker 4: that's when I put my butter in. And if you

474
00:20:12,840 --> 00:20:14,600
Speaker 4: do it that way, you'll see the butter will sort

475
00:20:14,600 --> 00:20:17,440
Speaker 4: of immediately start foaming, but it won't burn very quickly.

476
00:20:17,600 --> 00:20:19,960
Speaker 4: So it gives you sort of the largest window between

477
00:20:20,000 --> 00:20:22,040
Speaker 4: foamy butter and burnt butter, which is what I want

478
00:20:22,119 --> 00:20:25,040
Speaker 4: for eggs, because that foaming is an indication that the

479
00:20:25,040 --> 00:20:26,960
Speaker 4: butter is sort of like at the right temperature for

480
00:20:27,000 --> 00:20:29,399
Speaker 4: the eggs to sort of immediately start setting and to

481
00:20:29,440 --> 00:20:32,240
Speaker 4: make sure that they don't chemically bond to the metal

482
00:20:32,280 --> 00:20:34,439
Speaker 4: in the pan before they have a chance to set.

483
00:20:34,640 --> 00:20:36,199
Speaker 4: So if you do that every time, you preheat it

484
00:20:36,240 --> 00:20:39,120
Speaker 4: on high heat, get your water evaporated, and then once

485
00:20:39,119 --> 00:20:41,480
Speaker 4: it's preheated, then you can sort of adjust your heat down.

486
00:20:41,520 --> 00:20:42,920
Speaker 4: You know, so if you're gonna fry eggs, if you're

487
00:20:42,920 --> 00:20:45,200
Speaker 4: making something like eggs in a basket where you're cutting

488
00:20:45,200 --> 00:20:47,080
Speaker 4: a hole into the toast and you're putting your eggs there,

489
00:20:47,440 --> 00:20:49,080
Speaker 4: and you want to cook the eggs a little bit

490
00:20:49,080 --> 00:20:52,000
Speaker 4: more gently, starting them off with that high heat will

491
00:20:52,040 --> 00:20:53,879
Speaker 4: get them to make sure that they don't stick, and

492
00:20:53,920 --> 00:20:55,840
Speaker 4: then you know, once you lower the heat, they'll continue

493
00:20:55,880 --> 00:20:56,840
Speaker 4: to cook a little more gently.

494
00:20:57,000 --> 00:20:58,480
Speaker 3: But I don't know that's sort of the trick.

495
00:20:58,600 --> 00:20:59,639
Speaker 1: This is blowing my mind.

496
00:20:59,760 --> 00:21:02,480
Speaker 2: I'm thinking about asking you this question for like a week,

497
00:21:02,600 --> 00:21:03,800
Speaker 2: and you just delivered.

498
00:21:03,840 --> 00:21:04,119
Speaker 1: Yeah.

499
00:21:04,160 --> 00:21:07,400
Speaker 2: Like that is the exact Kenji response that I wanted. Okay, good,

500
00:21:07,400 --> 00:21:07,720
Speaker 2: thank you.

501
00:21:07,760 --> 00:21:13,480
Speaker 1: That's amazing learning so much with Kenji. All right, My

502
00:21:13,520 --> 00:21:16,000
Speaker 1: big question here is on whether or not I need

503
00:21:16,040 --> 00:21:18,879
Speaker 1: a rice cooker. I see so many articles and videos

504
00:21:18,920 --> 00:21:21,520
Speaker 1: online that tell me a rice cooker is a must

505
00:21:21,560 --> 00:21:23,960
Speaker 1: for the kitchen, but I have limited space in my kitchen,

506
00:21:24,040 --> 00:21:26,840
Speaker 1: and I'm also wondering is a rice cooker really that

507
00:21:26,960 --> 00:21:29,560
Speaker 1: much more of an improvement over just cooking rice in

508
00:21:29,600 --> 00:21:30,080
Speaker 1: a pot.

509
00:21:30,600 --> 00:21:31,920
Speaker 3: It depends how much you cook rice.

510
00:21:32,000 --> 00:21:34,280
Speaker 4: I guess I have a rice cooker just because you know,

511
00:21:34,359 --> 00:21:37,119
Speaker 4: I'm half Japanese and I grew up eating rice, so

512
00:21:37,960 --> 00:21:39,960
Speaker 4: I find it's much easier to just kick a rice

513
00:21:39,960 --> 00:21:42,240
Speaker 4: cooker where you can just dump, pour, push a button,

514
00:21:42,280 --> 00:21:43,480
Speaker 4: and then I don't have to worry about it for

515
00:21:43,480 --> 00:21:45,560
Speaker 4: the rest of the meal. The cheapest rice cooker is

516
00:21:45,560 --> 00:21:47,840
Speaker 4: the kind that just have the little like magnetic CLICKI

517
00:21:47,920 --> 00:21:49,600
Speaker 4: thing at the bottom and one button on the front.

518
00:21:49,800 --> 00:21:52,280
Speaker 4: You know twenty five bucks on Amazon that rice cooker

519
00:21:52,320 --> 00:21:54,359
Speaker 4: will cook rice better than you can. Okay, so you

520
00:21:54,400 --> 00:21:56,680
Speaker 4: know the way those rice cookers work, it's pretty fascinating.

521
00:21:56,880 --> 00:21:59,960
Speaker 4: There's a magnet in the bottom that when you click

522
00:22:00,080 --> 00:22:02,679
Speaker 4: the button down, there's a magnet that clicks up and

523
00:22:02,760 --> 00:22:04,480
Speaker 4: it seals to the bottom of the pot, and that

524
00:22:04,520 --> 00:22:07,280
Speaker 4: closes a circuit that then heats up the bottom of

525
00:22:07,280 --> 00:22:10,920
Speaker 4: the pot, and the magnet will actually shut off once

526
00:22:10,960 --> 00:22:13,280
Speaker 4: it comes above a certain temperature. It's made of material

527
00:22:13,320 --> 00:22:16,360
Speaker 4: that is only magnetic below well, in this case, it's

528
00:22:16,359 --> 00:22:18,960
Speaker 4: below the boiling temperature of water. Again, so the boiling

529
00:22:18,960 --> 00:22:20,840
Speaker 4: tempers of water is a very useful cut off point

530
00:22:20,840 --> 00:22:22,640
Speaker 4: for a lot of things and cooking. But the way

531
00:22:22,640 --> 00:22:25,840
Speaker 4: that those pots work is that the magnet will keep

532
00:22:26,080 --> 00:22:29,320
Speaker 4: the pot sealed. The circuit closed as long as there's

533
00:22:29,320 --> 00:22:31,760
Speaker 4: some water left in the pot. And so even if

534
00:22:31,800 --> 00:22:33,760
Speaker 4: you're imprecise with how much water you've put into the

535
00:22:33,760 --> 00:22:37,040
Speaker 4: pot or imprecise with your timing, as the water sort

536
00:22:37,040 --> 00:22:40,119
Speaker 4: of gets absorbed by the rice and evaporates, Eventually, once

537
00:22:40,160 --> 00:22:43,320
Speaker 4: all that water has been absorbed, then the temperature of

538
00:22:43,320 --> 00:22:45,119
Speaker 4: the pot can start to rise a little bit above

539
00:22:45,160 --> 00:22:47,359
Speaker 4: the boiling point of water. And then at that point

540
00:22:47,359 --> 00:22:49,840
Speaker 4: the magnet stops functioning, falls off the bottom of the

541
00:22:49,840 --> 00:22:52,119
Speaker 4: pot and opens the circuit. So then the rice kirka

542
00:22:52,160 --> 00:22:54,200
Speaker 4: just stays to keep warm. So there's like this very

543
00:22:54,240 --> 00:22:57,159
Speaker 4: simple circuit that automatically keeps track of exactly when the

544
00:22:57,240 --> 00:22:59,280
Speaker 4: rice has absorbed the water. And you're never going to

545
00:22:59,320 --> 00:23:01,879
Speaker 4: get that on the stove. No matter how good you

546
00:23:01,920 --> 00:23:04,200
Speaker 4: are cooking rice, the cheapest rice cooker is going to

547
00:23:04,240 --> 00:23:05,600
Speaker 4: be better than you guaranteed.

548
00:23:06,080 --> 00:23:07,719
Speaker 1: This actually sounds worth it.

549
00:23:07,920 --> 00:23:10,320
Speaker 2: I add another deal in the Amazon part.

550
00:23:10,760 --> 00:23:13,600
Speaker 4: But I'm gonna I said, you know, if you only

551
00:23:13,640 --> 00:23:15,400
Speaker 4: cook rice, like you know, a couple times a month,

552
00:23:15,440 --> 00:23:16,760
Speaker 4: you can do it just fine in a pie.

553
00:23:16,720 --> 00:23:18,479
Speaker 1: But I always screw it up. Can see you're right,

554
00:23:18,640 --> 00:23:20,720
Speaker 1: So it's worth the twenty five dollars at this point.

555
00:23:22,160 --> 00:23:26,199
Speaker 1: So we talk about staples in terms of tools in

556
00:23:26,240 --> 00:23:29,400
Speaker 1: the kitchen, what about staple ingredients? So what are things

557
00:23:29,400 --> 00:23:32,040
Speaker 1: that we should always have in our fridge and our

558
00:23:32,080 --> 00:23:35,040
Speaker 1: pantries that are like necessities, whether that's you know, in

559
00:23:35,160 --> 00:23:37,520
Speaker 1: the terms of dairy, spices, herbs.

560
00:23:38,119 --> 00:23:39,879
Speaker 4: You know, again, this really depends on what kind of

561
00:23:39,920 --> 00:23:41,520
Speaker 4: foods you like to cook. I can tell you what

562
00:23:41,600 --> 00:23:43,320
Speaker 4: I have in my pantry because of the kinds of

563
00:23:43,320 --> 00:23:45,280
Speaker 4: foods I like to cook and the kinds of foods

564
00:23:45,359 --> 00:23:47,720
Speaker 4: my family likes to eat. So all right, let's see,

565
00:23:47,920 --> 00:23:50,560
Speaker 4: let's start from the west and more western end. I

566
00:23:50,560 --> 00:23:53,560
Speaker 4: will always have butter. I will always have olive oil.

567
00:23:53,760 --> 00:23:55,840
Speaker 4: I'll usually have some variety of neutral oil, you know,

568
00:23:55,880 --> 00:23:57,560
Speaker 4: something with a high smoke point that doesn't have a

569
00:23:57,560 --> 00:23:58,119
Speaker 4: ton of flavors.

570
00:23:58,119 --> 00:23:59,679
Speaker 3: So that could be grape.

571
00:23:59,400 --> 00:24:02,159
Speaker 4: Seed oil, or avocado oil, or rice brand oil, you know,

572
00:24:02,240 --> 00:24:04,800
Speaker 4: anything that's sort of refined in neutral and flavor. Obviously,

573
00:24:04,920 --> 00:24:07,800
Speaker 4: always going to have salt, pepper, so pepper mills. I

574
00:24:07,840 --> 00:24:10,119
Speaker 4: have a black pepper mill, a white pepper mill. I

575
00:24:10,160 --> 00:24:12,520
Speaker 4: also keep set on pepper corn in a pepper mill.

576
00:24:12,560 --> 00:24:16,520
Speaker 4: On my counter. I keep salt and sugar. Next to

577
00:24:16,560 --> 00:24:19,240
Speaker 4: my stove. In my dry pantry, I'll have baking soda,

578
00:24:19,280 --> 00:24:22,080
Speaker 4: baking powder. I have things like I always have a

579
00:24:22,119 --> 00:24:24,399
Speaker 4: little bit of sodium citrate, which I use for I

580
00:24:24,480 --> 00:24:28,040
Speaker 4: mulsifying sauces. I always have powdered gelatin, which I use

581
00:24:28,080 --> 00:24:30,720
Speaker 4: all the time for adding sort of texture to sauces,

582
00:24:30,760 --> 00:24:33,520
Speaker 4: for helping stews and soups, and mulsify for giving sort

583
00:24:33,560 --> 00:24:36,280
Speaker 4: of better mouth feel to things like meat loaf or

584
00:24:36,720 --> 00:24:39,919
Speaker 4: meatballs or hamburgers, corn star trees quite a bit as

585
00:24:39,960 --> 00:24:42,359
Speaker 4: a sort of thickener and a binder. I'll always have

586
00:24:42,440 --> 00:24:45,119
Speaker 4: like some kind of citrus. And controlling acid is not

587
00:24:45,200 --> 00:24:47,560
Speaker 4: quite as as important as controlling salt, but can be

588
00:24:47,640 --> 00:24:50,120
Speaker 4: very very important in food. In fact, you know, oftentimes

589
00:24:50,160 --> 00:24:52,479
Speaker 4: I feel when when people are tasting food, we've been

590
00:24:52,480 --> 00:24:53,960
Speaker 4: trained at this point to sort of taste for the

591
00:24:54,000 --> 00:24:55,720
Speaker 4: proper salt level. You know, you use your feud is like, okay,

592
00:24:55,720 --> 00:24:57,320
Speaker 4: does that need more salt? Right, I'll sprinkle a little

593
00:24:57,320 --> 00:24:57,720
Speaker 4: more salt.

594
00:24:57,720 --> 00:24:58,879
Speaker 3: And you know the next.

595
00:24:58,760 --> 00:25:00,639
Speaker 4: Step after that is to sort of think about, all right, well,

596
00:25:00,640 --> 00:25:02,960
Speaker 4: what about these other flavors, What about the acidity in there?

597
00:25:03,000 --> 00:25:05,600
Speaker 4: What about the bitterness or a stringency like could it

598
00:25:05,680 --> 00:25:07,960
Speaker 4: use like a bit of like brightness in the form

599
00:25:08,000 --> 00:25:09,080
Speaker 4: of lemon juice or vinegar.

600
00:25:09,119 --> 00:25:10,520
Speaker 3: Could it use a little bit of bitterness in.

601
00:25:10,520 --> 00:25:12,440
Speaker 4: The form of like a drizzle of extraversion olive oil,

602
00:25:12,520 --> 00:25:14,600
Speaker 4: something like that, you know, something that's going to give

603
00:25:14,640 --> 00:25:18,120
Speaker 4: your food more dimensions. And acid in particular, I think

604
00:25:18,160 --> 00:25:21,439
Speaker 4: is sort of the most important dimension after salt, and

605
00:25:21,480 --> 00:25:24,639
Speaker 4: so always having like a good selection of acids, various vinegars,

606
00:25:24,920 --> 00:25:27,760
Speaker 4: and various citrus, I'll always have that on hand. Oh interesting,

607
00:25:27,880 --> 00:25:30,040
Speaker 4: It really depends what you're going to cook. So I

608
00:25:30,200 --> 00:25:32,480
Speaker 4: cook a broad variety of things, and I think a

609
00:25:32,480 --> 00:25:34,520
Speaker 4: lot of people these days, just because of the sheer

610
00:25:34,560 --> 00:25:38,199
Speaker 4: access to both information and ingredients, will pull from a

611
00:25:38,359 --> 00:25:40,240
Speaker 4: broad variety of cuisines and flavors.

612
00:25:40,800 --> 00:25:41,960
Speaker 3: And so I don't know.

613
00:25:42,040 --> 00:25:45,240
Speaker 4: Yeah, my pantry tends to be relatively large, but if

614
00:25:45,280 --> 00:25:47,240
Speaker 4: it's intimidating, you know, you just pick the dishes you

615
00:25:47,280 --> 00:25:49,399
Speaker 4: want by the pantry ingredients you want for that and

616
00:25:49,480 --> 00:25:50,320
Speaker 4: start there, you know.

617
00:25:50,640 --> 00:25:51,080
Speaker 3: I love that.

618
00:25:51,359 --> 00:25:53,240
Speaker 4: I don't think there's any must have pantry things other

619
00:25:53,280 --> 00:25:55,000
Speaker 4: than salt, salt, and fat.

620
00:25:55,080 --> 00:25:57,040
Speaker 1: I feel like garlic is also another one you should

621
00:25:57,040 --> 00:25:58,400
Speaker 1: always have, Like fresh garlic on.

622
00:25:58,840 --> 00:26:01,040
Speaker 4: Yeah, fresh garlic is always good to have, yep, yep.

623
00:26:01,160 --> 00:26:03,040
Speaker 4: As far as like fresh ingredients go, I'll always have

624
00:26:03,040 --> 00:26:06,399
Speaker 4: garlic and ginger and usually a bunch of scallions in

625
00:26:06,440 --> 00:26:09,639
Speaker 4: the fridge, and then yeah, potatoes and onions.

626
00:26:10,520 --> 00:26:12,760
Speaker 1: In the food lab. Some of the other items Kenji

627
00:26:12,840 --> 00:26:16,760
Speaker 1: recommends having on hand are the aforementioned and very divisive mayonnaise,

628
00:26:17,080 --> 00:26:23,600
Speaker 1: but also honey, nutmeg, bay leaves, cheese like parmesana, rogiano, eggs, buttermilk,

629
00:26:23,760 --> 00:26:29,439
Speaker 1: dried beans, pasta rice, and a slab of bacon. What

630
00:26:29,480 --> 00:26:31,880
Speaker 1: are some of the most common mistakes you see beginners

631
00:26:31,920 --> 00:26:33,760
Speaker 1: make and what are some ways that we can kind

632
00:26:33,760 --> 00:26:35,880
Speaker 1: of avoid the pitfalls as we get started.

633
00:26:36,359 --> 00:26:38,600
Speaker 4: Yeah, I think most of them come down to sort

634
00:26:38,600 --> 00:26:41,360
Speaker 4: of managing expectations and you know, expecting meals to come

635
00:26:41,400 --> 00:26:43,760
Speaker 4: out exactly the way the picture looks are exactly the

636
00:26:43,800 --> 00:26:46,439
Speaker 4: way like the thirty second hands only video with like

637
00:26:47,040 --> 00:26:49,520
Speaker 4: the perfect cheese poll looks like you just want the

638
00:26:49,560 --> 00:26:51,480
Speaker 4: final product, like you expect it to come the way

639
00:26:51,600 --> 00:26:53,359
Speaker 4: like food delivered to you at a restaurant is or

640
00:26:53,440 --> 00:26:55,439
Speaker 4: delivered to you through an app is, And you know,

641
00:26:55,640 --> 00:26:58,320
Speaker 4: I think that's a mistake. Is not recognizing that the

642
00:26:58,359 --> 00:27:00,760
Speaker 4: cooking process is part of it, Like what you should

643
00:27:00,800 --> 00:27:03,720
Speaker 4: be attempting to gain some sort of pleasure enrichment out

644
00:27:03,720 --> 00:27:05,679
Speaker 4: of learning to cook as a journey, and the end

645
00:27:05,720 --> 00:27:08,119
Speaker 4: product is going to vary and is hopefully going to

646
00:27:08,119 --> 00:27:11,200
Speaker 4: get better and better over time, But you really should

647
00:27:11,240 --> 00:27:13,480
Speaker 4: focus on enjoying the process of the cooking if you

648
00:27:13,520 --> 00:27:15,280
Speaker 4: want to sort of make it part of your life,

649
00:27:15,320 --> 00:27:17,200
Speaker 4: I think, And so you know, I think, just sort

650
00:27:17,240 --> 00:27:19,320
Speaker 4: of being kind to yourself about what the end product

651
00:27:19,359 --> 00:27:22,240
Speaker 4: is and remembering that you get kind of three chances

652
00:27:22,280 --> 00:27:25,040
Speaker 4: to cook every day, so as long as that's edible,

653
00:27:25,119 --> 00:27:27,280
Speaker 4: like who cares you get to try it again, and

654
00:27:27,359 --> 00:27:30,160
Speaker 4: also remembering that, like you know, I think, especially when

655
00:27:30,160 --> 00:27:32,600
Speaker 4: people have guests over, it can be nerve wracking to

656
00:27:32,600 --> 00:27:34,800
Speaker 4: think like, all right, I'm cooking for people, or like

657
00:27:34,840 --> 00:27:36,720
Speaker 4: if you're cooking for someone like who is a better

658
00:27:36,760 --> 00:27:38,600
Speaker 4: cook than you, you know, who has more experienced cooking

659
00:27:38,640 --> 00:27:40,960
Speaker 4: than you, That can be really frightening to some people,

660
00:27:40,960 --> 00:27:43,240
Speaker 4: I think. But just think of it, like from your

661
00:27:43,400 --> 00:27:46,320
Speaker 4: perspective when you're a guest at people's houses and think

662
00:27:46,320 --> 00:27:48,960
Speaker 4: about the kinds of people are who are your friends? Right,

663
00:27:49,000 --> 00:27:50,800
Speaker 4: it's like I don't know when I go to friends houses,

664
00:27:50,800 --> 00:27:52,600
Speaker 4: like I'm just happy to be there and happy to

665
00:27:52,760 --> 00:27:54,840
Speaker 4: like have good company and happy to have been invited

666
00:27:54,840 --> 00:27:57,440
Speaker 4: to a thing, and like I don't really care how

667
00:27:57,480 --> 00:27:59,680
Speaker 4: good the food is. And so I feel like, you know,

668
00:28:00,000 --> 00:28:02,119
Speaker 4: I remembering if you're inviting people over to your home,

669
00:28:02,640 --> 00:28:04,199
Speaker 4: if they're going to be judging you, if they're going

670
00:28:04,240 --> 00:28:06,080
Speaker 4: to be sitting there like nitpicking your food and judging

671
00:28:06,119 --> 00:28:07,720
Speaker 4: you and your food, like just like, don't invite them

672
00:28:07,720 --> 00:28:09,919
Speaker 4: back next time, but just realize, like most people are

673
00:28:10,000 --> 00:28:11,560
Speaker 4: nice and like enjoy the fact that they've just been

674
00:28:11,600 --> 00:28:14,119
Speaker 4: invited over. And so if the food has gotten people

675
00:28:14,440 --> 00:28:16,359
Speaker 4: to gather around a table, whether it's just you and

676
00:28:16,440 --> 00:28:18,399
Speaker 4: one other person, whether it's you by yourself sitting down

677
00:28:18,440 --> 00:28:20,080
Speaker 4: to enjoy a meal, you know, or whether it's like

678
00:28:20,320 --> 00:28:22,120
Speaker 4: all of your friends are over for a big pot

679
00:28:22,119 --> 00:28:24,000
Speaker 4: lick or whatever. If the food has gotten people to

680
00:28:24,040 --> 00:28:27,359
Speaker 4: the table to enjoy a moment, whether it's together or alone,

681
00:28:27,359 --> 00:28:29,360
Speaker 4: then I think the food's already done its job how

682
00:28:29,359 --> 00:28:31,040
Speaker 4: it actually comes out at the end, you know, be

683
00:28:31,160 --> 00:28:32,840
Speaker 4: nice to yourself, and you know who cares if it

684
00:28:32,840 --> 00:28:34,120
Speaker 4: doesn't come out right the first time?

685
00:28:34,240 --> 00:28:39,800
Speaker 1: It's all part of the journey. Yeah, coming up on

686
00:28:39,920 --> 00:28:41,400
Speaker 1: grown up stuff how to adults.

687
00:28:42,480 --> 00:28:45,320
Speaker 4: There's a lot of value in being excited about new things,

688
00:28:45,320 --> 00:28:48,040
Speaker 4: but I think training yourself to just kind of be

689
00:28:48,240 --> 00:28:51,520
Speaker 4: happy sitting there chopping an onion, those are skills that

690
00:28:51,520 --> 00:28:54,560
Speaker 4: I think end up making all of your future cooking

691
00:28:54,760 --> 00:28:55,280
Speaker 4: more fun.

692
00:28:56,280 --> 00:29:04,800
Speaker 1: We'll be right back after a quick break, and we're

693
00:29:04,920 --> 00:29:07,280
Speaker 1: back with more grown up stuff how to adults.

694
00:29:10,080 --> 00:29:12,160
Speaker 2: I feel like something that discourages a lot of people

695
00:29:12,160 --> 00:29:13,920
Speaker 2: when they first start off cooking is like, oh, I

696
00:29:13,960 --> 00:29:15,360
Speaker 2: bought a bunch of kale, and like it just goes

697
00:29:15,400 --> 00:29:18,720
Speaker 2: to waste. So do you have any tips for like

698
00:29:19,000 --> 00:29:21,640
Speaker 2: meal prep or like making cooking more efficient?

699
00:29:22,400 --> 00:29:26,840
Speaker 4: Yeah, I mean learning how to google well, and like, honestly,

700
00:29:26,840 --> 00:29:29,120
Speaker 4: it's like if you have a bunch of leftover kale,

701
00:29:29,200 --> 00:29:31,040
Speaker 4: just like learn how to use a bunch of leftover kale,

702
00:29:31,040 --> 00:29:33,840
Speaker 4: Like find kale heavy recipes, right, like be smart about it. Yeah,

703
00:29:33,920 --> 00:29:37,960
Speaker 4: if it helps, google kale recipes kenji right, and I'm

704
00:29:37,960 --> 00:29:39,560
Speaker 4: sure I'm sure a bunch of recipes.

705
00:29:39,200 --> 00:29:39,680
Speaker 3: Will come up.

706
00:29:39,920 --> 00:29:41,400
Speaker 4: One thing I like to do with my vegetables is

707
00:29:41,440 --> 00:29:42,920
Speaker 4: make sure they're ready to go, you know, So It's

708
00:29:42,960 --> 00:29:45,560
Speaker 4: like if i get like a whole head of broccoli

709
00:29:45,600 --> 00:29:47,040
Speaker 4: and I'm not going to eat it all at once,

710
00:29:47,160 --> 00:29:49,480
Speaker 4: Like I would still prep the whole head of broccoli

711
00:29:49,480 --> 00:29:51,800
Speaker 4: and have it like you know, sometimes I'm if I'm

712
00:29:51,800 --> 00:29:54,200
Speaker 4: going to blanche part of it just to sate your

713
00:29:54,200 --> 00:29:55,680
Speaker 4: serving a recipe, I would blanch all of it so

714
00:29:55,720 --> 00:29:57,880
Speaker 4: that I just have it like ready to eat form. Yeah,

715
00:29:57,920 --> 00:29:59,000
Speaker 4: you know, I kind of think about it the way

716
00:29:59,040 --> 00:30:01,160
Speaker 4: I would, you know, because I from a restaurant background,

717
00:30:01,200 --> 00:30:04,120
Speaker 4: and in restaurants, like generally what you'll do with your

718
00:30:04,240 --> 00:30:06,840
Speaker 4: ingredients is you will prep them up to the final

719
00:30:06,880 --> 00:30:09,360
Speaker 4: point that you could take them without sort of them

720
00:30:09,600 --> 00:30:10,640
Speaker 4: losing versatility.

721
00:30:10,920 --> 00:30:11,120
Speaker 3: You know.

722
00:30:11,200 --> 00:30:14,200
Speaker 4: So it's like you're cleaning your salad greens, and you're

723
00:30:14,400 --> 00:30:17,560
Speaker 4: chopping your vegetables, and you're washing your vegetables and trimming

724
00:30:17,560 --> 00:30:18,840
Speaker 4: your meat and so like I tend to kind of

725
00:30:18,880 --> 00:30:20,600
Speaker 4: just like if I'm going to be doing that for

726
00:30:20,720 --> 00:30:22,680
Speaker 4: like one meal, I'll just do it to all of

727
00:30:22,680 --> 00:30:25,040
Speaker 4: that vegetable that I have so that it'll be ready

728
00:30:25,040 --> 00:30:26,760
Speaker 4: to go for the next meal. And that helps me

729
00:30:26,800 --> 00:30:29,120
Speaker 4: sort of make my time in the kitchen more efficient.

730
00:30:29,320 --> 00:30:32,959
Speaker 1: Yeah, speaking of keeping things fresh, I want to get

731
00:30:33,000 --> 00:30:35,600
Speaker 1: a little bit into food safety in storage. Okay, but

732
00:30:35,680 --> 00:30:38,960
Speaker 1: I want to start with defrosting and thawing meat because

733
00:30:38,960 --> 00:30:42,040
Speaker 1: I have made horrible mistakes where I've unintentionally made myself

734
00:30:42,160 --> 00:30:45,080
Speaker 1: very ill. So what is the safest And this is

735
00:30:45,080 --> 00:30:47,960
Speaker 1: also a controversial topic in my family too, because okay,

736
00:30:48,040 --> 00:30:50,560
Speaker 1: we were raised one way and then us kids were like,

737
00:30:50,680 --> 00:30:52,640
Speaker 1: you can't do that, mom, and dad, why do you

738
00:30:52,720 --> 00:30:55,560
Speaker 1: do that? So what is the safest way to defrost

739
00:30:55,640 --> 00:30:56,240
Speaker 1: or thought meat?

740
00:30:56,800 --> 00:30:59,000
Speaker 4: The safest way is to do it in the fridge, right,

741
00:30:59,080 --> 00:31:01,240
Speaker 4: and that that takes a long time. So if you have, say,

742
00:31:02,160 --> 00:31:04,280
Speaker 4: you know, like a two pound block of ground beef,

743
00:31:04,320 --> 00:31:06,360
Speaker 4: that could take you overnight in the fridge, But if

744
00:31:06,400 --> 00:31:08,320
Speaker 4: you have like a whole turkey, that could take like

745
00:31:08,360 --> 00:31:10,280
Speaker 4: three nights in the fridge. Right, that's the safest way.

746
00:31:10,320 --> 00:31:12,840
Speaker 4: Because there's this thing called the danger zone between forty

747
00:31:12,840 --> 00:31:15,719
Speaker 4: degrees fahrenheit and one hundred and forty degrees fahrenheit, And

748
00:31:15,760 --> 00:31:18,000
Speaker 4: the very basic rule of thumb is that the total

749
00:31:18,040 --> 00:31:20,560
Speaker 4: amount of time that your food spends in that window

750
00:31:20,640 --> 00:31:23,480
Speaker 4: between forty and one hundred fourty degrees should be under

751
00:31:23,520 --> 00:31:26,560
Speaker 4: four hours. So that means like if you're heating food,

752
00:31:26,560 --> 00:31:28,720
Speaker 4: you need to chill it rapidly down below forty degrees,

753
00:31:28,760 --> 00:31:30,320
Speaker 4: or if it's been held at forty degrees a long time,

754
00:31:30,320 --> 00:31:32,480
Speaker 4: you want to heat it up rapidly above one hundred

755
00:31:32,480 --> 00:31:34,400
Speaker 4: and forty degrees because that's the window sort of where

756
00:31:34,560 --> 00:31:37,640
Speaker 4: bacteria is most likely to multiply. The reality is is

757
00:31:37,640 --> 00:31:39,480
Speaker 4: a lot more sort of nuanced than just that simple

758
00:31:39,600 --> 00:31:41,760
Speaker 4: four hours at forty to one hundred forty degrees. But

759
00:31:41,800 --> 00:31:43,760
Speaker 4: that's the sort of basic rule of thumb. And so

760
00:31:44,320 --> 00:31:47,000
Speaker 4: when you're defrosting things, yeah, defrosting it in the fridge

761
00:31:47,080 --> 00:31:48,720
Speaker 4: keeps it below that temperature. And so that's sort of

762
00:31:48,760 --> 00:31:51,280
Speaker 4: the safest way if you want to rapidly defrost things,

763
00:31:51,320 --> 00:31:53,520
Speaker 4: doing it under cold running water and swapping out the

764
00:31:53,560 --> 00:31:55,480
Speaker 4: water every once in a while, like is sort of

765
00:31:55,520 --> 00:31:57,960
Speaker 4: the fastest and most effective safe way to do it.

766
00:31:58,400 --> 00:32:01,080
Speaker 4: Just letting it sit on a countertop generally not advisable.

767
00:32:01,200 --> 00:32:03,760
Speaker 4: You know that that's generally going to be a slow process.

768
00:32:03,880 --> 00:32:05,520
Speaker 1: Hear that, Mom and Dad, hear that.

769
00:32:06,000 --> 00:32:09,360
Speaker 4: However, there are exceptions. So if you're freezing like a

770
00:32:09,360 --> 00:32:11,480
Speaker 4: big chunk of meter, you know, a whole turkey or something, Yeah,

771
00:32:11,520 --> 00:32:14,720
Speaker 4: don't defrost it on the countertop. If you're freezing individual

772
00:32:14,800 --> 00:32:16,880
Speaker 4: portions of food, you know, say like a pound of

773
00:32:16,880 --> 00:32:19,280
Speaker 4: ground meter, like a steak, or like a few chicken

774
00:32:19,320 --> 00:32:22,000
Speaker 4: breasts or something, what I recommend is that you put

775
00:32:22,000 --> 00:32:23,800
Speaker 4: it in a freezer bag, you know, like an airtight

776
00:32:23,880 --> 00:32:25,840
Speaker 4: zipper lock bag. If you have a cryovac machine, you know,

777
00:32:25,960 --> 00:32:27,680
Speaker 4: that's even better get all the air out of there.

778
00:32:27,960 --> 00:32:29,520
Speaker 4: If you don't, you want to use a heavy duty

779
00:32:29,600 --> 00:32:32,920
Speaker 4: zipperlock bag specifically designed for the freezer, because regular zipperdlock

780
00:32:32,920 --> 00:32:35,000
Speaker 4: bags will actually they actually breathe, you know, they let

781
00:32:35,040 --> 00:32:37,040
Speaker 4: air in and out very slowly. It per me us

782
00:32:37,080 --> 00:32:38,680
Speaker 4: right through the membrane. So that's why they're not great

783
00:32:38,680 --> 00:32:40,720
Speaker 4: for the freezer because you get freezer burned. But a

784
00:32:40,760 --> 00:32:42,320
Speaker 4: heavy dough the freezer lock back. What you do is

785
00:32:42,320 --> 00:32:44,720
Speaker 4: you put the food in there in a single layer.

786
00:32:44,920 --> 00:32:47,080
Speaker 4: You seal it almost all of the way, and then

787
00:32:47,120 --> 00:32:48,880
Speaker 4: you can either squeeze out as much air as you can,

788
00:32:49,000 --> 00:32:51,040
Speaker 4: or even better, you can dip the whole thing into

789
00:32:51,080 --> 00:32:53,200
Speaker 4: like a pot full of cold water, and the water

790
00:32:53,280 --> 00:32:55,800
Speaker 4: will push the air out, and then just before it submerges,

791
00:32:55,840 --> 00:32:57,440
Speaker 4: you seal it. And that's sort of like you know,

792
00:32:57,440 --> 00:33:00,280
Speaker 4: like poor Man's cryovac, So it'll give you like a

793
00:33:00,280 --> 00:33:02,800
Speaker 4: completely air free seal, which is what you want when

794
00:33:02,800 --> 00:33:04,560
Speaker 4: you're freezing things. And then what you want to do

795
00:33:04,640 --> 00:33:06,720
Speaker 4: is you want to freeze things as flat as possible.

796
00:33:06,880 --> 00:33:08,240
Speaker 4: So if you have like ground meat, you want to

797
00:33:08,240 --> 00:33:10,440
Speaker 4: spread it out into a single layer, because the ideas

798
00:33:10,440 --> 00:33:12,840
Speaker 4: you want things to freeze and defrost as fast as possible.

799
00:33:13,000 --> 00:33:14,240
Speaker 4: And then the final thing you want to do is

800
00:33:14,280 --> 00:33:16,560
Speaker 4: you want to make the environment as conducive to freezing

801
00:33:16,600 --> 00:33:18,960
Speaker 4: as possible. And what that means for me is putting

802
00:33:19,000 --> 00:33:22,320
Speaker 4: it on an aluminum pan. I find that like a

803
00:33:22,320 --> 00:33:25,400
Speaker 4: gallon sized zipperlock bag basically fits perfectly on a corticized

804
00:33:25,440 --> 00:33:27,840
Speaker 4: rim baking sheet, and so I'll put that zipperlock bag

805
00:33:27,880 --> 00:33:30,200
Speaker 4: into a corticized sheet pan, then flatten it into a

806
00:33:30,200 --> 00:33:32,280
Speaker 4: single layer, and then put it in the freezer. So

807
00:33:32,480 --> 00:33:36,880
Speaker 4: aluminum is a very very good conductor of thermal energy

808
00:33:36,880 --> 00:33:39,360
Speaker 4: of heat. It will actually sort of conduct heat away

809
00:33:39,400 --> 00:33:41,080
Speaker 4: from the food and into the air of the freezer,

810
00:33:41,080 --> 00:33:44,040
Speaker 4: and so it will make things freeze and defrost significantly faster.

811
00:33:44,400 --> 00:33:46,280
Speaker 4: And then when you're defrosting, you can do the same

812
00:33:46,320 --> 00:33:48,240
Speaker 4: thing you can take those flat packs of food that

813
00:33:48,280 --> 00:33:51,240
Speaker 4: you have place them on an aluminum baking sheet. The

814
00:33:51,280 --> 00:33:54,840
Speaker 4: aluminum will actually help it defrost about fifty percent faster

815
00:33:54,920 --> 00:33:56,680
Speaker 4: than if you just leave it on like a wooden

816
00:33:56,680 --> 00:34:01,480
Speaker 4: cutting border or a plane countertop. So freeze flat, freeze fast,

817
00:34:01,680 --> 00:34:03,640
Speaker 4: use aluminum to freeze in defrost, and that that's sort

818
00:34:03,680 --> 00:34:06,800
Speaker 4: of my advice for rapid defrosting. And for anything that's

819
00:34:06,800 --> 00:34:09,440
Speaker 4: like frozen flat on a gallon sized bag, you can

820
00:34:09,440 --> 00:34:11,839
Speaker 4: safely do that on the countertop. It'll defrost. With an

821
00:34:11,840 --> 00:34:14,240
Speaker 4: aluminum thing, it'll defrost in like an hour or two. Okay,

822
00:34:14,480 --> 00:34:16,920
Speaker 4: So for individual portions of things like that, that's how

823
00:34:16,960 --> 00:34:18,600
Speaker 4: I recommend freezing and defrosting.

824
00:34:19,239 --> 00:34:22,080
Speaker 1: I also want to ask about when things start to

825
00:34:22,120 --> 00:34:24,840
Speaker 1: go bad, Like let's say we see a speck of

826
00:34:24,920 --> 00:34:27,360
Speaker 1: mold on a block of cheese. Yeah, what are some

827
00:34:27,400 --> 00:34:28,879
Speaker 1: of the things where we can like cut the mold

828
00:34:28,920 --> 00:34:31,440
Speaker 1: off and use the rest, or you know, take the

829
00:34:31,480 --> 00:34:33,239
Speaker 1: moldy berry out of the bunch and use the rest

830
00:34:33,239 --> 00:34:34,280
Speaker 1: because they all look fine.

831
00:34:34,520 --> 00:34:34,920
Speaker 3: Yeah.

832
00:34:35,000 --> 00:34:36,560
Speaker 4: I mean, you know, the person who doesn't want to

833
00:34:36,560 --> 00:34:38,359
Speaker 4: get sued in me will say that, you know, when

834
00:34:38,400 --> 00:34:39,840
Speaker 4: in doubt, throw it out right.

835
00:34:39,880 --> 00:34:42,279
Speaker 1: We're not talking restaurant, We're talking like in our own home.

836
00:34:42,400 --> 00:34:45,799
Speaker 4: Yes, what I would personally do is I have no

837
00:34:45,960 --> 00:34:48,719
Speaker 4: problem cutting off the moldy exterior of the cheese that

838
00:34:48,760 --> 00:34:50,719
Speaker 4: you know, I would cut in maybe about a quarter

839
00:34:50,760 --> 00:34:53,319
Speaker 4: to half an inch away from the surface, especially if

840
00:34:53,360 --> 00:34:54,960
Speaker 4: it's like a cheese that, like say, it's like a

841
00:34:55,080 --> 00:34:58,000
Speaker 4: washedrind cheese, like something like a breeze that has its

842
00:34:58,000 --> 00:35:00,920
Speaker 4: own beneficial mold on there. You know, if that starts

843
00:35:00,960 --> 00:35:02,399
Speaker 4: to spread a little bit and I sort of see

844
00:35:02,400 --> 00:35:04,880
Speaker 4: like a similar sort of white, bloomy mold growing on

845
00:35:04,920 --> 00:35:06,359
Speaker 4: the surface of the she's like, I'm not too worried

846
00:35:06,360 --> 00:35:07,759
Speaker 4: about that because I know it's the same mold that

847
00:35:07,920 --> 00:35:08,560
Speaker 4: is on the rind.

848
00:35:08,840 --> 00:35:09,680
Speaker 3: But yeah, that's it.

849
00:35:09,719 --> 00:35:11,480
Speaker 4: Like, you know, I buy like a big chunk of

850
00:35:11,719 --> 00:35:13,520
Speaker 4: like tellamook cheddar, right, Like I buy like a tup

851
00:35:13,640 --> 00:35:15,520
Speaker 4: on block of it, and sometimes, yeah, the end of

852
00:35:15,560 --> 00:35:18,000
Speaker 4: it might get a little speck of mold on it,

853
00:35:18,040 --> 00:35:19,800
Speaker 4: and so yeah, I'll just I'll definitely just go to

854
00:35:19,840 --> 00:35:20,399
Speaker 4: trim that off.

855
00:35:20,520 --> 00:35:20,719
Speaker 3: Same.

856
00:35:20,800 --> 00:35:22,960
Speaker 4: You know, personally, if I have like jam with a

857
00:35:22,960 --> 00:35:24,879
Speaker 4: little speck of mold on the top, really I'll sort

858
00:35:24,920 --> 00:35:26,480
Speaker 4: of carefully clean out the inside of the jar and

859
00:35:26,520 --> 00:35:28,480
Speaker 4: then scoop out the top half inch and then transfer

860
00:35:28,560 --> 00:35:29,560
Speaker 4: the whole thing into a new jar.

861
00:35:29,640 --> 00:35:31,520
Speaker 3: But personally I have no problem consuming it.

862
00:35:31,520 --> 00:35:34,520
Speaker 4: I wouldn't serve it to someone at a restaurant, of course,

863
00:35:34,120 --> 00:35:36,240
Speaker 4: but the restaurants have a very different set of standards

864
00:35:36,239 --> 00:35:38,239
Speaker 4: than I think. What I personally have is a home cook,

865
00:35:38,280 --> 00:35:39,719
Speaker 4: and you know all these things. It's like it's down

866
00:35:39,719 --> 00:35:41,600
Speaker 4: to your personal comfort level. But for me, it's like

867
00:35:41,640 --> 00:35:43,919
Speaker 4: I generally trust my nose, and it's like if something

868
00:35:43,960 --> 00:35:46,160
Speaker 4: smells off, I won't eat it. But if it smells

869
00:35:46,200 --> 00:35:49,120
Speaker 4: okay and it visually looks generally okay, I will cook

870
00:35:49,120 --> 00:35:49,919
Speaker 4: it or I'll eat it.

871
00:35:49,840 --> 00:35:51,799
Speaker 1: And we'll caveat. Do this at your own risk.

872
00:35:51,920 --> 00:35:53,520
Speaker 3: Yeah, yeah, I'm not saying this is what you should do.

873
00:35:53,560 --> 00:35:55,520
Speaker 1: This is just what I do, Yes, exactly.

874
00:35:55,680 --> 00:35:59,480
Speaker 4: And I store my pizza on the counter overnight, like

875
00:35:59,560 --> 00:36:01,560
Speaker 4: I wouldn't stick my pizza in the fridge. Whe Never

876
00:36:01,680 --> 00:36:04,840
Speaker 4: do that, never never wait why because it ruins the

877
00:36:04,840 --> 00:36:06,839
Speaker 4: crust texture. I don't know, I'd never do it.

878
00:36:07,040 --> 00:36:08,879
Speaker 2: Do you not try the heating it up in the pan?

879
00:36:08,960 --> 00:36:09,120
Speaker 3: Tech?

880
00:36:09,200 --> 00:36:09,239
Speaker 1: No?

881
00:36:09,360 --> 00:36:09,839
Speaker 3: I do that too.

882
00:36:09,920 --> 00:36:12,759
Speaker 4: Yeah, yeah, I like morning after pizza, and I find

883
00:36:12,800 --> 00:36:15,200
Speaker 4: it's just better at room temperature than in the fridge.

884
00:36:15,360 --> 00:36:20,160
Speaker 1: All right, listen, I respect it. One final storage food

885
00:36:20,200 --> 00:36:23,560
Speaker 1: safety question. There are a lot of food products like

886
00:36:23,640 --> 00:36:25,239
Speaker 1: I feel like broth has this on there. I feel

887
00:36:25,239 --> 00:36:27,239
Speaker 1: like our all mendolk has it on there where they'll

888
00:36:27,239 --> 00:36:30,120
Speaker 1: have an expiration date, but then they'll say, you know,

889
00:36:30,200 --> 00:36:33,440
Speaker 1: in fine print, like you must consume seven days after opening.

890
00:36:33,960 --> 00:36:35,640
Speaker 1: Which one should we really be following?

891
00:36:36,320 --> 00:36:39,200
Speaker 4: I mean, to be honest, neither. So the expiration date

892
00:36:39,280 --> 00:36:41,920
Speaker 4: on a package of food other than baby food, those

893
00:36:41,960 --> 00:36:44,200
Speaker 4: expiration dates have no real meanings, so there's no there's

894
00:36:44,239 --> 00:36:47,080
Speaker 4: no standards that they are measured by. There's not like

895
00:36:47,080 --> 00:36:49,480
Speaker 4: a list of check marks saying like this much bacterial

896
00:36:49,520 --> 00:36:51,160
Speaker 4: will grow in this amount of time. There's no standards

897
00:36:51,160 --> 00:36:54,800
Speaker 4: at all. It's all voluntarily applied by the food companies.

898
00:36:54,840 --> 00:36:56,440
Speaker 4: In fact, they don't even have to put an expiration

899
00:36:56,520 --> 00:36:57,440
Speaker 4: date if they don't want to.

900
00:36:57,880 --> 00:36:58,840
Speaker 3: It's all voluntary.

901
00:36:59,160 --> 00:37:01,240
Speaker 4: But the idea is that food companies do it because

902
00:37:01,280 --> 00:37:04,000
Speaker 4: they want to ensure that their customer is going to

903
00:37:04,040 --> 00:37:05,520
Speaker 4: be eating the food within the amount of time that

904
00:37:05,520 --> 00:37:08,120
Speaker 4: it's sort of at its best quality level. So it's

905
00:37:08,160 --> 00:37:09,880
Speaker 4: like when you eat this oreo, does it taste the

906
00:37:09,920 --> 00:37:11,920
Speaker 4: way an oreo should? First of all, it's nothing to

907
00:37:11,960 --> 00:37:13,799
Speaker 4: do with safety, And they also tend to be very

908
00:37:13,840 --> 00:37:16,239
Speaker 4: conservative because they want to make sure that, say, is

909
00:37:16,280 --> 00:37:17,799
Speaker 4: this oreo still going to taste like an oreo in

910
00:37:17,840 --> 00:37:18,360
Speaker 4: six weeks?

911
00:37:18,440 --> 00:37:20,120
Speaker 3: Yeah? Is it going to taste like an oreo in

912
00:37:20,200 --> 00:37:21,839
Speaker 3: twelve weeks? And probably not? All?

913
00:37:21,920 --> 00:37:24,319
Speaker 4: Right, So let's say the cutoff is, I don't know,

914
00:37:24,520 --> 00:37:27,000
Speaker 4: seven weeks, right, So they tend to be conservative about

915
00:37:27,000 --> 00:37:28,760
Speaker 4: that because they really want to make sure that whatever

916
00:37:28,760 --> 00:37:31,319
Speaker 4: people eat it tastes the way they want it to

917
00:37:31,400 --> 00:37:33,600
Speaker 4: taste for them. You know, that's important. But from a

918
00:37:33,640 --> 00:37:36,799
Speaker 4: purely food safety perspective, expiration dates they're nothing to do

919
00:37:36,840 --> 00:37:39,200
Speaker 4: with the food safety. They're only to do with sort

920
00:37:39,239 --> 00:37:41,920
Speaker 4: of the eating quality of food, the flavor and texture,

921
00:37:41,920 --> 00:37:42,359
Speaker 4: et cetera.

922
00:37:42,480 --> 00:37:44,000
Speaker 1: Great because ignore most of them anyway.

923
00:37:44,120 --> 00:37:45,920
Speaker 4: Yeah, So when it comes to food safety, you know,

924
00:37:45,960 --> 00:37:48,479
Speaker 4: generally you want to you want to follow your nose.

925
00:37:48,600 --> 00:37:50,680
Speaker 4: And you know in those cases that consume seven days

926
00:37:50,680 --> 00:37:53,800
Speaker 4: after eating, refrigerate after opening, those are things you generally

927
00:37:53,840 --> 00:37:56,080
Speaker 4: want to follow, right, So things like jams and catch

928
00:37:56,120 --> 00:37:58,240
Speaker 4: up and blah blah blah things that are shelf stable,

929
00:37:58,280 --> 00:37:59,839
Speaker 4: but then must be transferred to the fridge, Like those

930
00:37:59,880 --> 00:38:02,320
Speaker 4: are generally tested. So those things you would want to

931
00:38:02,320 --> 00:38:05,319
Speaker 4: follow the general protocols on, but in reality, you know,

932
00:38:05,719 --> 00:38:07,719
Speaker 4: again like went in doubt, throw it out, use the

933
00:38:07,760 --> 00:38:11,160
Speaker 4: small test. But if you followed expiration dates for everything,

934
00:38:11,200 --> 00:38:13,560
Speaker 4: I think you end up wasting a ton of perfectly

935
00:38:13,600 --> 00:38:16,160
Speaker 4: good food because they have nothing to do with safety.

936
00:38:16,200 --> 00:38:17,400
Speaker 1: I agree, thank you for that sport.

937
00:38:17,600 --> 00:38:20,000
Speaker 2: Okay, So we're going to get to two last questions.

938
00:38:20,040 --> 00:38:21,560
Speaker 2: And you know, just knowing that you've you know, come

939
00:38:21,600 --> 00:38:23,680
Speaker 2: from a long line of restaurants and you've worked with

940
00:38:23,719 --> 00:38:26,719
Speaker 2: some incredible people in the industry, we're curious to hear

941
00:38:27,560 --> 00:38:30,200
Speaker 2: One what's your favorite dish to cook at home and why?

942
00:38:30,440 --> 00:38:33,759
Speaker 2: And two what's the best piece of advice you ever

943
00:38:33,800 --> 00:38:35,640
Speaker 2: got in your culinary career.

944
00:38:36,120 --> 00:38:38,200
Speaker 4: So the dish I cook at home more frequently than

945
00:38:38,239 --> 00:38:41,359
Speaker 4: anything else is Mapo tofu, the Japanese version of the dish.

946
00:38:41,400 --> 00:38:44,319
Speaker 4: So the dish is originally Sishwan dish, and it came

947
00:38:44,360 --> 00:38:47,320
Speaker 4: to Japan in the seventies. So iron chef chen Kinichi,

948
00:38:47,320 --> 00:38:48,640
Speaker 4: if you're familiar with him, like he brought it to

949
00:38:48,719 --> 00:38:51,640
Speaker 4: Japan in the seventies and popularized it there and then

950
00:38:51,760 --> 00:38:53,480
Speaker 4: you know, sort of developed into its own thing. And

951
00:38:53,520 --> 00:38:55,640
Speaker 4: then you know, my mom made her own version of

952
00:38:55,680 --> 00:38:58,239
Speaker 4: it that she fed to us growing up. So it

953
00:38:58,320 --> 00:39:00,239
Speaker 4: was my favorite dish growing up, and my kids love

954
00:39:00,280 --> 00:39:02,440
Speaker 4: it now. So I kind of make not quite my

955
00:39:02,520 --> 00:39:05,239
Speaker 4: mom's version, but my version of my mom's version. It's

956
00:39:05,239 --> 00:39:07,120
Speaker 4: as sort of a staple recipe for me because I

957
00:39:07,160 --> 00:39:09,600
Speaker 4: always have the ingredients on hand and I know that

958
00:39:09,800 --> 00:39:11,040
Speaker 4: if I make it, my kids will eat it.

959
00:39:11,560 --> 00:39:13,839
Speaker 3: So yeah, that's what I make more than anything else.

960
00:39:14,120 --> 00:39:16,480
Speaker 4: Best piece of cooking advice, I would say, you know,

961
00:39:16,520 --> 00:39:18,279
Speaker 4: the bits of advice that have stuck with me most

962
00:39:18,520 --> 00:39:20,680
Speaker 4: were from sort of my early days of working at restaurants.

963
00:39:20,680 --> 00:39:23,880
Speaker 4: But I guess really the idea of spending time just

964
00:39:23,920 --> 00:39:26,080
Speaker 4: putting your head down and working and listening, like paying

965
00:39:26,080 --> 00:39:29,360
Speaker 4: attention to what you're doing, as opposed to constantly trying

966
00:39:29,360 --> 00:39:32,120
Speaker 4: to do something new. There's a lot of value in

967
00:39:33,040 --> 00:39:36,000
Speaker 4: being excited about new things, but I think training yourself

968
00:39:36,040 --> 00:39:39,520
Speaker 4: to just kind of be happy sitting there chopping an onion,

969
00:39:39,760 --> 00:39:41,480
Speaker 4: you know, and like learning how to get better at

970
00:39:41,560 --> 00:39:43,480
Speaker 4: chopping an onion, like those are skills that I think

971
00:39:43,560 --> 00:39:46,959
Speaker 4: end up making all of your future cooking more fun.

972
00:39:47,320 --> 00:39:47,920
Speaker 3: It's the same way.

973
00:39:47,960 --> 00:39:49,960
Speaker 4: It's like my daughter is learning to play violin right

974
00:39:49,960 --> 00:39:52,239
Speaker 4: now and she doesn't like practicing, and when I was

975
00:39:52,280 --> 00:39:54,360
Speaker 4: her age, I hated practicing music also. But it's like

976
00:39:55,040 --> 00:39:58,640
Speaker 4: by building these foundational skills, by doing these repetitive motions,

977
00:39:58,680 --> 00:40:01,719
Speaker 4: by learning scales, by learning you know, the right fingerings

978
00:40:01,719 --> 00:40:03,880
Speaker 4: and all that stuff that seems boring at first, Like

979
00:40:04,440 --> 00:40:06,360
Speaker 4: once that stuff is kind of like in your muscle

980
00:40:06,400 --> 00:40:08,400
Speaker 4: memory and you're kind of used to doing it, like,

981
00:40:08,480 --> 00:40:10,960
Speaker 4: that's when you can call on those skills later on

982
00:40:11,160 --> 00:40:13,120
Speaker 4: when you need them. And so for me, it's like, yeah,

983
00:40:13,120 --> 00:40:15,440
Speaker 4: I spent a lot of time just putting my head

984
00:40:15,440 --> 00:40:17,880
Speaker 4: down chopping onions, and so now I can Now I

985
00:40:17,880 --> 00:40:19,640
Speaker 4: can chop an onion without looking like I can talk

986
00:40:19,680 --> 00:40:22,200
Speaker 4: to you and have a full conversation and chop an

987
00:40:22,239 --> 00:40:24,440
Speaker 4: onion like really really fast without thinking about it, right,

988
00:40:24,480 --> 00:40:27,799
Speaker 4: And for me, like that's very pleasurable. And so yeah,

989
00:40:27,840 --> 00:40:30,879
Speaker 4: I guess like not discounting sort of the discipline of

990
00:40:31,360 --> 00:40:33,600
Speaker 4: training yourself to get good at repetitive tasks.

991
00:40:33,880 --> 00:40:37,919
Speaker 2: Yeah, the time spent in doing those foundational skills, I agree,

992
00:40:37,960 --> 00:40:39,880
Speaker 2: because the first time I cut an onion, I was like,

993
00:40:39,880 --> 00:40:44,279
Speaker 2: have a what do you do? And now I have

994
00:40:44,360 --> 00:40:46,759
Speaker 2: a whole technique. Yeah, and it's really easy and it's

995
00:40:46,800 --> 00:40:49,080
Speaker 2: like such a foundational part of a ton of dishes

996
00:40:49,080 --> 00:40:51,000
Speaker 2: to just chop up an onion. So yeah, I love that.

997
00:40:51,120 --> 00:40:51,600
Speaker 2: Well said.

998
00:40:52,280 --> 00:40:55,640
Speaker 1: And then one final final question for me. In your

999
00:40:55,640 --> 00:40:58,840
Speaker 1: book The Food Lab, which was published almost ten years ago,

1000
00:40:59,280 --> 00:41:01,560
Speaker 1: you have this long if in five years from now,

1001
00:41:01,640 --> 00:41:04,759
Speaker 1: somebody hasn't discovered that at least one fact in this

1002
00:41:04,800 --> 00:41:07,759
Speaker 1: book is glaringly wrong, it means that people aren't thinking

1003
00:41:07,800 --> 00:41:10,719
Speaker 1: critically enough. So now it's nearly ten years, as we said,

1004
00:41:11,239 --> 00:41:13,600
Speaker 1: what have you learned since then? And what's wrong with

1005
00:41:13,640 --> 00:41:14,040
Speaker 1: the book?

1006
00:41:15,719 --> 00:41:16,320
Speaker 3: Oh geez?

1007
00:41:16,400 --> 00:41:17,600
Speaker 4: I mean there have been a ton of things where

1008
00:41:17,600 --> 00:41:20,200
Speaker 4: people said, hey, how about this, and I've tested it again.

1009
00:41:20,840 --> 00:41:22,720
Speaker 3: Oh you know what I didn't include in there?

1010
00:41:22,960 --> 00:41:26,680
Speaker 4: And I think I talked about peeling eggs. I mentioned

1011
00:41:26,680 --> 00:41:29,360
Speaker 4: how older eggs peel better. Some of that was just

1012
00:41:29,360 --> 00:41:32,279
Speaker 4: sort of like accepted wisdom that in subsequent testing I

1013
00:41:32,320 --> 00:41:34,520
Speaker 4: found is actually not really true. So I've done a

1014
00:41:34,520 --> 00:41:38,040
Speaker 4: ton more on peeling boiled eggs in there. I updated

1015
00:41:38,080 --> 00:41:40,719
Speaker 4: actually in my walk book. But basically I discovered that

1016
00:41:40,760 --> 00:41:43,080
Speaker 4: the only thing that matters when you want your eggs

1017
00:41:43,080 --> 00:41:45,560
Speaker 4: to peel better, like boiled egs to peel better, is

1018
00:41:45,600 --> 00:41:48,120
Speaker 4: whether the water that you cook them in, whether it

1019
00:41:48,160 --> 00:41:50,040
Speaker 4: was boiling before you put the eggs or not. So

1020
00:41:50,040 --> 00:41:52,359
Speaker 4: if you start eggs and cold water, they're much more

1021
00:41:52,480 --> 00:41:54,920
Speaker 4: likely to sort of fuse to their shells. But if

1022
00:41:54,920 --> 00:41:57,319
Speaker 4: you start them in already boiling water or so like

1023
00:41:57,360 --> 00:41:59,719
Speaker 4: a steam bath that's already hot, they separate from the

1024
00:41:59,760 --> 00:42:03,680
Speaker 4: shells or easily. And this overrides basically everything else, Like

1025
00:42:03,760 --> 00:42:05,840
Speaker 4: it doesn't matter how old the eggs are. It doesn't

1026
00:42:05,840 --> 00:42:08,000
Speaker 4: matter like whether they're brown or white eggs. It doesn't

1027
00:42:08,000 --> 00:42:09,480
Speaker 4: matter if they're room temperature or not. It doesn't matter

1028
00:42:09,480 --> 00:42:11,160
Speaker 4: if you salt the water, if you add acid to

1029
00:42:11,160 --> 00:42:13,040
Speaker 4: the water, if you shock them the eggs with ice.

1030
00:42:13,360 --> 00:42:16,040
Speaker 4: None of those things really matter compared to whether you

1031
00:42:16,080 --> 00:42:18,439
Speaker 4: start them hot or start them cold. So that's something

1032
00:42:18,480 --> 00:42:20,759
Speaker 4: that after the first book was published, maybe a couple

1033
00:42:20,840 --> 00:42:23,160
Speaker 4: years later, I'd got like one hundred people to come

1034
00:42:23,280 --> 00:42:25,799
Speaker 4: and peel over a thousand eggs in like a very

1035
00:42:25,880 --> 00:42:27,960
Speaker 4: very large blind experiment.

1036
00:42:28,239 --> 00:42:29,800
Speaker 1: That's a decent data set, though.

1037
00:42:29,760 --> 00:42:32,239
Speaker 4: Yeah, people, one hundred people thousand eggs is a lot

1038
00:42:32,280 --> 00:42:32,600
Speaker 4: of data.

1039
00:42:32,680 --> 00:42:34,880
Speaker 2: Yeah, I agree, and that is the beauty of science

1040
00:42:34,920 --> 00:42:36,840
Speaker 2: and getting a little bit better over time.

1041
00:42:37,160 --> 00:42:39,560
Speaker 4: Yeah, that's a question that comes all the time, and

1042
00:42:39,640 --> 00:42:42,319
Speaker 4: everybody always has an answer, and all the answers are

1043
00:42:42,320 --> 00:42:44,279
Speaker 4: pretty much always wrong, and I can prove it because

1044
00:42:44,280 --> 00:42:46,279
Speaker 4: I have the data.

1045
00:42:46,880 --> 00:42:50,000
Speaker 2: I love it amazing. Well, yeah, Kenji, just thank you

1046
00:42:50,040 --> 00:42:52,520
Speaker 2: so much for your time. This has just been wonderful,

1047
00:42:52,960 --> 00:42:54,920
Speaker 2: your generosity and just all of the work that you've

1048
00:42:54,920 --> 00:42:55,840
Speaker 2: put out there in the world.

1049
00:42:56,160 --> 00:42:57,359
Speaker 3: Oh well, thank you for having me.

1050
00:42:57,520 --> 00:42:59,080
Speaker 1: We love you, Kenji, come back anytime.

1051
00:43:00,719 --> 00:43:01,360
Speaker 3: Appreciate it.

1052
00:43:06,040 --> 00:43:09,520
Speaker 1: An enormous thank you to Jkengi Lopez Alt for joining

1053
00:43:09,600 --> 00:43:12,840
Speaker 1: us for our season two finale. If you're not already

1054
00:43:12,880 --> 00:43:16,120
Speaker 1: following Kenji on social, you can find him at Kenji

1055
00:43:16,120 --> 00:43:21,080
Speaker 1: Lopez Alt, on Instagram, at j dot Kenji dot Lopez Alt,

1056
00:43:21,160 --> 00:43:24,759
Speaker 1: on TikTok, and check out his YouTube channel at Jkegi

1057
00:43:24,800 --> 00:43:29,719
Speaker 1: Lopez Alt and his website Kenjilopez Alt dot com for

1058
00:43:29,880 --> 00:43:32,719
Speaker 1: more great recipes and tips. You can also find his

1059
00:43:32,800 --> 00:43:35,920
Speaker 1: cookbooks The Food Lab and The Walk where most cookbooks

1060
00:43:35,960 --> 00:43:38,719
Speaker 1: are sold, and don't forget to check out his podcast,

1061
00:43:38,760 --> 00:43:42,359
Speaker 1: The Recipe wherever you're listening to this podcast. Here's some

1062
00:43:42,360 --> 00:43:45,279
Speaker 1: of the key things I've learned from Kenji. Cooking can

1063
00:43:45,320 --> 00:43:48,239
Speaker 1: be a fulfilling and enjoyable activity that brings pleasure and

1064
00:43:48,320 --> 00:43:52,840
Speaker 1: creativity toward daily lives. Learning cooking techniques and understanding the

1065
00:43:52,880 --> 00:43:56,279
Speaker 1: science behind them empowers us to be more impressive and

1066
00:43:56,320 --> 00:43:59,680
Speaker 1: free in the kitchen. It's okay to make mistakes. It's

1067
00:43:59,719 --> 00:44:02,640
Speaker 1: part of the cooking journey, and it's a part of life.

1068
00:44:03,239 --> 00:44:07,160
Speaker 1: Essential cooking tools include a walk saute pan, skillet, and

1069
00:44:07,280 --> 00:44:10,880
Speaker 1: a nonstickpan. A rice cooker can simplify the process of

1070
00:44:10,920 --> 00:44:15,359
Speaker 1: cooking rice and ensure consistent results every time. A great

1071
00:44:15,400 --> 00:44:17,960
Speaker 1: way to avoid wasting food is prep all of your

1072
00:44:18,040 --> 00:44:20,200
Speaker 1: produce at once, even if you're not using it all

1073
00:44:20,239 --> 00:44:23,040
Speaker 1: in one recipe. This way, you make your time in

1074
00:44:23,080 --> 00:44:27,320
Speaker 1: the kitchen more efficient. Kenji also recommends just googling recipes

1075
00:44:27,360 --> 00:44:30,319
Speaker 1: with your remaining ingredients to find new ways to use

1076
00:44:30,400 --> 00:44:34,000
Speaker 1: what's left. The safest way to defrost meat is in

1077
00:44:34,040 --> 00:44:37,959
Speaker 1: the refrigerator, but it's also the slowest. You never want

1078
00:44:37,960 --> 00:44:40,439
Speaker 1: food to stay between forty to one hundred and forty

1079
00:44:40,480 --> 00:44:43,680
Speaker 1: degrees fahrenheit for more than four hours, leaving it out

1080
00:44:43,719 --> 00:44:46,919
Speaker 1: at room tempt to defrost is generally not the best move.

1081
00:44:47,440 --> 00:44:49,640
Speaker 1: If you're in a rush, run it under cold water.

1082
00:44:50,120 --> 00:44:53,080
Speaker 1: Aluminum baking sheets can also help speed up both the

1083
00:44:53,120 --> 00:44:58,200
Speaker 1: defrosting process and the freezing process. Practicing basics over and

1084
00:44:58,239 --> 00:45:00,800
Speaker 1: over is a great way to start. Don't discount the

1085
00:45:00,840 --> 00:45:05,440
Speaker 1: repetition of foundational skills. Expiration dates on food packages are

1086
00:45:05,480 --> 00:45:08,759
Speaker 1: based on food quality and not necessarily the safety of

1087
00:45:08,800 --> 00:45:11,160
Speaker 1: the food. Use the smell test when it comes to

1088
00:45:11,160 --> 00:45:14,800
Speaker 1: food safety, and when in doubt, throw it out. And finally,

1089
00:45:14,840 --> 00:45:17,239
Speaker 1: the key to an easy to appeal hard boiled egg

1090
00:45:17,760 --> 00:45:21,319
Speaker 1: is starting the eggs in hot or boiling water, not

1091
00:45:21,480 --> 00:45:25,560
Speaker 1: cold water matts. You finally have the answer to your

1092
00:45:25,600 --> 00:45:26,880
Speaker 1: stuck on egg issue.

1093
00:45:27,080 --> 00:45:29,160
Speaker 2: This is the thing that is brilliant about Kenji is

1094
00:45:29,200 --> 00:45:32,719
Speaker 2: that he marries the art of cooking with science. And

1095
00:45:32,880 --> 00:45:34,520
Speaker 2: one of the things I think is most interesting about

1096
00:45:34,520 --> 00:45:37,160
Speaker 2: the cookbook is it goes into different ways different pans

1097
00:45:37,520 --> 00:45:40,719
Speaker 2: heat up. Some spread heat evenly because they have like

1098
00:45:40,800 --> 00:45:44,239
Speaker 2: an aluminum core. Others will really like follow the heating

1099
00:45:44,280 --> 00:45:46,239
Speaker 2: pattern of the type of burner that you have. And

1100
00:45:46,280 --> 00:45:48,520
Speaker 2: so because I have a gas grail, what I learned

1101
00:45:48,560 --> 00:45:50,800
Speaker 2: is that Basically, my pan has been getting super super

1102
00:45:50,800 --> 00:45:53,920
Speaker 2: hot in those certain areas and causing things to stick.

1103
00:45:54,080 --> 00:45:56,040
Speaker 2: But if you use that water trick, which is like

1104
00:45:56,480 --> 00:46:00,240
Speaker 2: just brilliant, Yeah, you can really even out the heat

1105
00:46:00,320 --> 00:46:02,400
Speaker 2: on the surface of the pan, much like an aluminum

1106
00:46:02,440 --> 00:46:04,600
Speaker 2: core pan. You know, it's something you just don't think about.

1107
00:46:04,600 --> 00:46:06,399
Speaker 2: You know, you're like, I got a pan, I'm gonna

1108
00:46:06,400 --> 00:46:09,120
Speaker 2: make an omelet. But really, if you think about, you know,

1109
00:46:09,200 --> 00:46:11,239
Speaker 2: the science of heat and heat conversion and how it

1110
00:46:11,280 --> 00:46:14,600
Speaker 2: interacts with different metals, like it really can change the

1111
00:46:14,640 --> 00:46:16,320
Speaker 2: outcome of whatever dish that you're making.

1112
00:46:16,719 --> 00:46:18,920
Speaker 1: Now is the time that I would normally ask you

1113
00:46:19,120 --> 00:46:22,680
Speaker 1: what's up next? But this is our season finale to.

1114
00:46:22,719 --> 00:46:24,799
Speaker 2: Our wonderful listeners and grown ups. We don't yet have

1115
00:46:24,840 --> 00:46:26,760
Speaker 2: a day for season three, but remember to keep watching

1116
00:46:26,840 --> 00:46:29,759
Speaker 2: the feed wherever you're listening, and follow our team's instagram

1117
00:46:29,800 --> 00:46:32,279
Speaker 2: at Ruby iHeart for more updates on when we'll be

1118
00:46:32,280 --> 00:46:34,480
Speaker 2: back with new episodes. Plus, you could hear more of

1119
00:46:34,520 --> 00:46:36,040
Speaker 2: the great shows that our team produces.

1120
00:46:36,400 --> 00:46:38,680
Speaker 1: That's right, and if you haven't listened to all of

1121
00:46:38,719 --> 00:46:41,040
Speaker 1: season one of Grown Up Stuff How to Adult, go

1122
00:46:41,200 --> 00:46:43,880
Speaker 1: back and listen to those episodes in the meantime, but

1123
00:46:44,120 --> 00:46:46,280
Speaker 1: we will be back and learning more grown Up Stuff,

1124
00:46:46,320 --> 00:46:48,600
Speaker 1: and I'm personally hoping that we'll get to dive deeper

1125
00:46:48,600 --> 00:46:50,880
Speaker 1: into investing. What is it? How do I do it?

1126
00:46:50,920 --> 00:46:54,279
Speaker 1: And avoid losing all my money and renter's insurance and

1127
00:46:54,320 --> 00:46:56,879
Speaker 1: homeowner's insurance? What exactly does that cover?

1128
00:46:57,360 --> 00:46:59,879
Speaker 2: Not much, but we might find out on the next

1129
00:47:00,080 --> 00:47:02,319
Speaker 2: season of Grown Up Stuff How to Adult. If you're

1130
00:47:02,400 --> 00:47:05,040
Speaker 2: enjoying the show, don't forget to subscribe wherever you're listening

1131
00:47:05,080 --> 00:47:07,200
Speaker 2: so you don't miss an episode. We also want to

1132
00:47:07,239 --> 00:47:08,799
Speaker 2: hear from you, so go ahead and leave us a

1133
00:47:08,880 --> 00:47:10,880
Speaker 2: rating or review on your podcast player.

1134
00:47:10,600 --> 00:47:13,360
Speaker 1: Of choice, or send us an email. Tell us what

1135
00:47:13,440 --> 00:47:15,440
Speaker 1: kind of adulting stuff you're trying to figure out and

1136
00:47:15,480 --> 00:47:17,480
Speaker 1: want us to cover on the show. You can send

1137
00:47:17,560 --> 00:47:20,919
Speaker 1: us an email or a voice note to Grownupstuffpod at

1138
00:47:20,920 --> 00:47:23,440
Speaker 1: gmail dot com. You might hear us thanking you on

1139
00:47:23,480 --> 00:47:27,000
Speaker 1: an upcoming episode. We've gotten some really great suggestions so far,

1140
00:47:27,200 --> 00:47:30,840
Speaker 1: so keep them coming. Remember you might not be graded

1141
00:47:30,840 --> 00:47:33,560
Speaker 1: in life, but it never hurts to do your homework.

1142
00:47:35,040 --> 00:47:37,920
Speaker 2: This is a production from Ruby Studio from iHeartMedia. Our

1143
00:47:37,960 --> 00:47:40,840
Speaker 2: executive producers are Mallisosha and Matt Stillo.

1144
00:47:41,280 --> 00:47:44,440
Speaker 1: This episode was engineered by the Matt.

1145
00:47:44,280 --> 00:47:47,840
Speaker 2: Stillo and written by the one and only mallisshow.

1146
00:47:47,320 --> 00:47:50,200
Speaker 1: This episode was edited by Sierra Spring and.

1147
00:47:50,160 --> 00:47:52,400
Speaker 2: We want to thank our teammates at Ruby Studio including

1148
00:47:52,400 --> 00:47:56,239
Speaker 2: Ethan Fixel, Rachel Swan, Krasnov, Amber Smith, Deborah Garrett and

1149
00:47:56,239 --> 00:48:03,680
Speaker 2: Andy Kelly and BLUs