@ForkReport - Hour 2

Come to The Beach Festival to see all the amazing bands and me...

Episode Transcript

(00:00):
Hey, it's Neil Savedra. You'relistening to KF I Am six forty The
four Report on demand on the iHeartRadioapp. Let me teach you to,
Let me teach you how to.Let me teach you how to. It's

(00:22):
a colmar. Let me teach youhow to. Let me teach you can.
I Am six forty live everywhere onthe iHeartRadio app. Hey everybody,
it's the four Report. Yay,all things food, beverage and beyond.
I am your well fed host,Neil Savandra. How do you do?
Happy Saturday to you. I hopeyou're enjoying your day so far. Let's

(00:47):
get into it Prime Rib. Ididn't bring any just FYI if everybody got
all excited, but it is.It's not difficult to make, but there
are some things you should know about, so I thought for Technique of the
Week we'd get into doing Prime Rib. One of my favorite food writers working

(01:12):
off of the science of food writing, is there Serious Eats. Serious Eats
is a website that you can goto. Great stuff there. Kenji Lopez
hyphen Alt. He's been on theshow before, but it's been a long
time. He also has a bookout there called Food lab, which I

(01:34):
highly recommend if you are one ofthose geeky food people like me, likes
no the science of things. Sowhat I did is I kind of broke
down his article in a way thatwe can use it on the air for
you today, and then his recipenot only what to do, but why
to do it this way. Itall comes down to a reverse seer.

(01:56):
I will talk about that in here. A reverse seer is non traditional.
It is the tradition now, butit used to be that. The belief
was you seared first. How manytimes have you heard the term you sear
in the juices. You're going tosear the outside and it's going to sear
in the juices. Well that's nottrue. You really can't sear in the

(02:22):
juices because there's always going to beenough area for juices to get out of.
And the issue was searing first isthe temperature of the cut. So
if you take even if you letit, bring it out and let it
rest, you bring it out ofthe fridge. It's been there at thirty
eight degrees whatever it is sitting inyour fridge. You bring it out and

(02:45):
people say, let it come toroom temp. It's not going to come
to room temperature. It's just notthe amount of time you'd have to leave
it out for it to come toroom temperature. It would be bad.
It'd be white way longer than twohours. So you can let it kind
of warm up a bit, butit's not going to make that much of
a difference, to be honest withyou, no matter how many wonderful chefs

(03:05):
tell you that, the key tothe reverse here is that you are cooking,
roasting basically the chunk of meat.In this case, it's a prime
rib roast, and it's bringing itup to temp in the center. You
want that center to be the propertemperature, and you're bringing it there at
a lower heat. It's going tomake it easier to seer off more quickly

(03:32):
afterwards. Why, well, there'sso much liquid i e. Water that
is in that meat when it comesout of the fridge and you put it
if you were to go to seerit, now you're battling the temperature of
the cut and you're trying to getthat mayard reaction. I say it all
the time. What is that?Well, it's certain amino acids and the

(03:54):
sugars that are making this wonderful browncrust on the outside. It's gonna take
longer to do that, some twentyminutes or more to do that, and
then you're gonna change the integrity ofthe first couple of layers of that meat.
Layers is the wrong term. Really, it's about I don't know inches

(04:16):
measurement of meat, and by doingthat, then you're not gonna be able
to get the most amount of themeat at the core temperature. So if
you want it medium rare, whichyou should, then you're gonna want the
most amount of that meat that roastto be medium rare one five or so.
You don't want it to be differentgradients of gray and brown going into

(04:43):
that medium rare. So to dothat, you bring up the vast majority
of it to that temp around onetwenty or so and then you see it
off at the end and it takeslike eight minutes, so it cuts down
the time chance of it overheating themeat. That's the key of it.
That's what breaks this down. Forthe most part. You want to start

(05:08):
in with a bone in marble richbeef. The marbleization is exactly what it
sounds like. It's the white part, Okay, that's your fat, The
red part is the lean. Togetheryou and your wife will eat the plate
clean. So the marble rich beefis that fat rich beef. You want
to see those thin veins of thatfat bones as far as bone in.

(05:32):
Really, it's as a way toinsulate the meat. It helps heat it
more more evenly. That whole thingabout closer to the meat, the sweeter,
or the closer the bone, thesweeter the meat. That's not true,
doesn't add flavor, doesn't change thingsthat way. It just helps keeps
things juicy, insulated and cooking evenly. And for those of you like to

(05:56):
nonym or have animals, you cando that as well. So that marbling
is going to be the key.That fat streaking through the meat, it's
gonna make it rich and tender.You want about three quarters of a pound
per person. Unless you've got tonsof meat eaters like myself, go for
that whole pound. Knock your stuffout. Seasoning is simple, keep it
very simple. Salt and pepper they'reyour friends when it comes to this.

(06:19):
If you've got time, you canseize that the day before. Let it
chill uncovered in the fridge. Whynot only do the flavors sink in,
but the surface dries out for betterbrowning. That's what we're talking about.
Don't be afraid to cook it justa tad more than you think. Medium
rare to medium is the sweet spotfor well marbled prime rib. Now,

(06:45):
this is enough time to do lessfat. You want things fat, you
want them flavorful, you want themjuicy. If you want to kick things
up a little bit with a sauce, you can try a red wine based
a zoo or something like that.You and cook it up with oxtail.
You can do all kinds of thingsthat you want, but if you want
the good basic eats, you wantto break that down simply. So,

(07:08):
whether you're dealing with prime or selectcut, you can have fresh or dry
age, corn stuffed, grass fed, grass finished. All those things are
wonderful, but if doesn't matter.If you don't cook it right, your
prime rib ain't gonna cut it onits own. You want the final results
to be deep brown, crispy saltycrust on the outside, warm pink medium

(07:33):
rare center, just like me,Deep brown, crispy salty crust on the
outside, warm pink, medium rarein the center. So the gradient between
brown crust and that juicy medium rareinterior. You want that to be minimal.
You don't want a bunch of gradientsof dunness, no gray, no

(07:56):
overcooked mess around the edges. That'sno one perfect prime rib. Retain as
much of that juice as possible,No dry, sad, weird colors and
shades in between. Get to thatlovely pink center using dry aged beef.
If you want to up your leveland you got a little bit of folding

(08:16):
money, dry aged beef. Thereality is it ain't cheap, so whether
you buy it or you do ityourself, and some people are into that.
I haven't gotten to that level yet, but I'm curious about it.
You're going to drop some money,so twenty five to thirty bucks a pound,
but it will up the eat factorfor sure when you come back.

(08:39):
I want to get into the battleof heat and moisture. That is all
cooking is. In the particular caseof making the perfect prime rib roast,
it is a battle for sure.We'll get to that as we talk about
prime rib on Technique of the Week, because it is National prime rib Day
coming up in just a little bit. We'll get into a couple of folks,

(09:00):
Melissa Lunas can stop by from Eigenbird. A US couple decided to leave
the States, go to Italy andbring American food there. I gotta tell
you the story because it's so reverseof what we're used to here in the
States. It's a neat story tothink about our buddy Mondo talking guac coming
up in a little bit as well, and how you can get your hands

(09:22):
on some of his award winning guacamole. So go nowhere. You're listening to
The Fork Report with Nil Sevedra ondemand from KFI AM six forty I Am

(09:56):
six forty live everywhere on the iHeartRadioapp Savadra. Here with the Fork Report.
We're talking about Prime Rib today,and I figure, why the heck
not? It's such a wonderful cut, It's delicious. Why not talk about
it for Technique of the Week.Let's get back into it. My notes
today are an amalgamation of a coupleof things, experience, but also really

(10:18):
Kenji Lopez al one of my favoritefood writers from Serious Eats. I basically
rewrote an article he did on thisand you can find it there at Serious
Eats because I learned so much fromhim. No sense in reinventing the wheel,
So you can go back and listenat your leisure if you didn't hear

(10:39):
that first segment at the iHeartRadio appand just look for the Fork Report podcast.
So let's talk about cooking temperature.This is the battle between heat your
temperature in the battle of moisture becauseyou want so much of those juices there,
so you're aiming for that pink perfectcenter. Of course, there's some
numbers you need to know. FirstUp one twenty five fahrenheigh. That's the

(11:03):
sweet pot spot for medium rare.It's hot enough to cook through still keeping
those juices and the pinkness and allthose good things in tact. The problem
is if you go any higher,you risk losing all those flavorful juices because
the meat starts to tighten up.It is a muscle and it will push

(11:24):
those juices out. However, that'snot You're not going to get high enough
to get that and be able toget the crust because you're not going to
be able to get that mayard reactionwe talked about. So at three hundred
and ten degrees fahrenheit, that's thatmagic number for kickstarting that browning and deliciousness

(11:48):
that comes with that, but ifyou go too high, you're gonna get
a browned exterior all that those mouthyou know, watering aromas, But it's
going to start to overcook from theoutside. If you want a perfect brown
crust without sacrificing that pink, juicycenter, you want to crank the heat
up to four hundred degrees, aimingfor maximum browning. But then now you

(12:13):
can see where you're battling between temperatureand the juiciness. So since the roast
cooks from the outside in, yougot to think about by the time you
get that center to one twenty five, it's going those outer layers are going
to be a problem. So balancingthe perfect crust with a juicy center not
easy, an easy feet at all. And that's where Kenji Lopez Alts recipe

(12:35):
is perfectly balanced. You do thatreverse here that we talked about the last
segment. Get that a great crust, and you can have the beautiful medium
rare by getting that at the veryend. So let's break it down.
Prep time's about ten minutes, cookfour hours and forty minutes. Resting time
roughly thirty minutes, so five hourstwenty minutes depending on the size one standing

(12:58):
river roast prime reb three to twelvepounds. This works for this, just
a few bones works for a biggerrack. There, kosh your salt,
freshly ground pepper. That's really it. Maybe some olive oil. Preheat your
oven lowest possible temperature your oven willgo. If you can get it to

(13:18):
one fifty, great, you mightneed to go higher because some ovens don't
go down that low, and thatmay be two fifty. You can get
it to two fifty five. Youwant to season your roast generously with salt
and pepper. Place it that siteup on a v rack, a roasting
rack pan that you know so wellfrom doing your turkeys. Why a rack

(13:41):
is fined on a rimmed baking sheetas well. Pop it in an oven,
let it cook until the center reachesyour desired done this. That's between
one twenty and one twenty five forrare, one thirty for medium rare,
and one thirty five from medium tomedium. Well, I don't particularly like
that. If it takes it's goingto take around five and a half to

(14:01):
six and a half hours at twofifty about three and a half to four
hours for that. So once it'scooked to perfection in that center. You
take it out of the oven looselytinted with aluminum foil, let it cool
down in a warm spot for aboutthirty minutes or so, up to an
hour or so. And while it'srating resting, rather, you want to

(14:24):
crank that oven to its highest setting, anywhere from five hundred to five fifty.
A lot of ovens don't go thathigh, so you want to get
it as high as you can.And about ten minutes before you're ready to
serve it, you ditch the foil. You pop the roast back in the
hot oven. You let it getnice and crispy on the outside. About
six to ten minutes, you takeit out, you carve it up,

(14:46):
and you serve it piping hot.You don't need it to let it rest
again because the inside is already rested. And that's it. Any size roast
two ribs, six ribs on aboutone pound per guest. Each rib adds
about one and a half to twopounds, so for top notch results,

(15:07):
try and go for that dry ageif you can afford it, prime grade
or grass fed roast. And uh, and that's the ticket, all right,
bonapatito, send me pictures. Itis the fork Report. I'm Neil
Servader KFI AM six forty. Stickaround, we come back, Melissa Luna
from Eggenbird coming in with some eatsI believe. So go know where you're

(15:28):
listening to The Fork Report with NilSavedra on demand from KFI AM six forty
KFI AM six forty live everywhere onthe iHeartRadio app. Neil Savandra here,

(15:54):
your friendly neighborhood Fork Reporter, happento be with you this Saturday with the
Fork Report as we celebrate the peoplethat make it, the culture behind it,
cooking at home, going out toeat, tipping a glass if you
in vibe, if you don't,or you are healing from an addiction,
God bless you. We support thatbig time. There's a lot out there.

(16:15):
As a matter of fact, thereis all kinds of great non alcoholic
beverages or zero EBV. Just checkthe labels when you do that stuff.
But this is for everybody. Vegans, carnivores, come one, come all.
Speaking of which, Beach Life Festivalreturns to the sands of Redondo Beach,
Los Angeles. So today, throughthe fifth epic performances, you've got

(16:41):
Sting Incubus, my morning Jacket Devowho had dirty heads just as easy top
all kinds and more so much more. Get tickets now Beachlife Festival dot com
Beeachlife Festival dot com. So comeout and say hello. I think I'll
be able to bring some swag.We'll have to see. I'm not sure

(17:03):
where I'm going to be located.And a big huge thanks to the folks
at the Portovino Hotel and Marina.All right back in January or so of
twenty twenty one, you got thesebig brains behind yogurt Land, right,
they decide to spread their wings winkwink hatch a new idea wink wink called
egg and Bird. We've had themon the program many times before. Their

(17:25):
mission very simple, serve up verytasty, fresh, excellent ingredient grub without
breaking your wallet. And they're mixingthings up with great combos, taste,
textures, ingredients, always bringing ussomething new, as they do today,
joining us again on the Forkport Marketingmanager Melissa Luna, welcome either, It's

(17:48):
nice to see you. Great tosee you, so may would Pico Rivera
upland Cyprus. Did I miss anyWe've got one coming in October? Is
it hatching in up October soon.Well, it's nice to see you brought
some delicious grub again. Tell uswhat's going on at Egg and Bird and

(18:08):
what's new. Well, we justhatched our new wraps. We've jumped on
that wrap bandwagon that's going on,and yeah, where did that come out?
I loved me a rap. Ithink wraps are wonderful. And they
kind of came in and then wentout a little bit and now they're coming
back in fuego. It's interesting thatsince we just launched it and I looked

(18:29):
around, I was like, everybodyelse has wraps, so I kind of
feel like we're in the game here. Yeah, it's a it's just a
smart thing. It's less bready obviously, so you're getting you know, people
have said sandwiches basically if you dothem right, or a salad in bread,
So a rap is kind of that. You get all those great ingredients,
the freshness, the crispiness of lettuceand other fresh greens up against the

(18:52):
protein in there, and you cankind of you with a sausa can sign
serve them any way you want,right, And we're giving our the choice
of fried chicken tenders or grilled chicken. Oh, that's awesome too. A
lot of people don't want the extrabreading. I like the breading, I
like the crunch, but good grilledchicken is a little healthy there, right.

(19:15):
And how many how many sauces youguys? You're obviously known for your
sauces. We have a couple ofhousemade sauces especially are well known. I
didn't bring any today, Neil,the crack sauce is not here, oh
thank you. But I did bringour signature Clontrioli sauce and so that's in
our grilled avocado chicken wrap that webrought today. So I bet that will

(19:36):
We'll just go down very good thefruit. You kind of explain the food
at Egg and Bird, and forthose that want to check out more egg
the letter n bird dot com andthe same egg n Bird on all the
socials break down the philosophy of thefood at Egg and Bird and what you

(19:57):
folks are bringing to people. Butwe've taken the signature recipes of our owner
and their family generated recipes, andthen our R and D department takes that
and comes up with these items thatwe know that have great flavor. Right,

(20:17):
we have Korean inspired recipes there gotyour Ktown Rap, right, Ktown
Rap has some kimchi jam in there, so we're trying to make sure that
it's something a little different than whatyou would normally get in other kimchi jam.
So low and slow to where itjust breaks down the elements, concentrates
the flavors and sticky ooey gooiness.Yes, it has a good pop at

(20:42):
the end. Wow, we shouldall be so lucky. All right.
When we come back, we'll talkmore with Melissa. Melissa Luna, the
marketing manager from egg and Bird againegg nbird dot com, egg the letter
nbird dot com and the same ontheir socials. Go check it out and

(21:03):
see where the locations are. Ifyou're in Maywood, Piico, Rivera,
upland Cypress, it's near you.Another one to come, but we'll come
back. We'll taste some of thefood and talk more with Melissa when we
return. You're listening to The ForkReport with Neil Savedra on demand from KFI
AM six forty KFI AM six fortylive everywhere on the iHeartRadio app. Hey

(21:27):
everybody, Neil Savadra with the ForkReport. Howdy Howdy, howdy, Happy
Saturday. We're talking with our friendfrom Egg and Bird. Melissa has been
on with us before, Melissa LunaOverseas. The marketing and everything with Egg
and Bird. May would Piico,Rivera upland Cypress. Okay, so these

(21:48):
wraps, oh my gosh, thatis like a workout. I'd say you
should have told me it was atwo hander. That's nice heavy. Okay,
which one? These are the threethat are in front of me,
tell us about these and I'll dosome taste it. Well, what we
brought today is our bacon avocado ramprap, grilled chicken, spring lettuce,

(22:14):
bacon, the cilantroioli sauce, ranchcarrots, avocado, onions, lancho and
on a flour tortilla. And obviouslyI would love you to try the ktown
Okay fried chicken, spring lettuce,soy garlic blaze, Korean glaze, the
vinegar slaw, kimchi jam and greenonion. Mmm boom. That's delicious.

(22:42):
So it's a beautiful thing. Wejust started lots of our catering and off
site catering and love to bring thiswherever anybody wants a party. The catering
packages look amaze balls by the way, from the chicken sandwiches to the wraps
now obviously crowd pleasers. They're massive, great combination of textures and colors.

(23:04):
Looking into this, you see thosebright greens, the orange from those carrots,
that golden brown coming off that deepfried chicken is just wonderful. These
are great tortillas, right, andit's like turning our sandwiches into wraps.
Right. But we've our R andD department shout out to our you'reine issue.

(23:27):
They created some great flavors. Yeah, these are This is wonderful,
has some great sweetness to it,a tiny bit of heat that creeps up
on you. Those tech that jamis magic. That really different. Yeah,
I really really dig that. Okay. And this one here is our
barbecue rant oh no, the grilledchicken avocado wrap. Okay, so you

(23:51):
know the choice of grilled chicken orfried chicken and our special housemaids Lantrioli sauce.
Oh man. Oh and that hassome dark meat in it as well.
Yes, oh yeah, fi meat. I like that combination. It's
just a little bit sweeter, alittle fattier, has a little more depth

(24:12):
of flavor up against that bacon andeverything. When we launched our Kings of
Wine Grilled Chicken avocado sandwich and ourgrilled chicken bowl. Last year, we
knew we had to keep the grilledchicken on the menu, and it just
kind of opened it up a littlebit for folks that are not fried chicken
folks, and it's kept us inthe game. And a thigh or when

(24:33):
you get that dark meat, itjust grills so beautifully. You know,
the marination that they also use onthat, it adds to that extra flavor.
And what's the is this one different? Or did I get a double
the barbecue ranch because that has thecheese and the ranch of the barbecue.

(24:55):
This isn't barbecue ranch, is it? Are you sure? Okay? Because
she just ate one? Yeah,oh okay. Let's just bring everybody in
behind the scenes. For those thatare new to the program. When you
hear anyone say she ate them,they're referring to Kayla, who, yes,

(25:15):
the producer should be helping the host, but really she helps herself first
and then gets on to everyone else. So thank you. How'd you like
the barbecue? Yeah it was amazing? Right, oh yeah, yeah,
sweet m I'm like Kayla, thatis I just you know, I'm like

(25:38):
Dan rather, I'm just giving thenews man that's the truth. That's excellent.
And we also added and we broughtour avocado crunch salad that you can
try later on that right freshness aroundwraps in a salad. I think it's
cute you brought me a salad.Yeah, we'll take pictures with that later
and give it to the crew.No, that actually is a gorgeous salad.

(26:00):
And I love that combination that sesameseeds on top of the avocado.
Yeah, it just gives you anice little nuttiness, a little a little
chew little nuttiness on top of thatthat looks for that funny mustard dressing.
And you're good to go. Well, it's nice to see you, Melissa.
You know, uh normally when youpop in we talk with Nick as

(26:22):
well. Uh Nick Robertson. Iheard he's got a new baby. We
wish him, he and his wifethe best, that he's doing well and
give him our kind regards. Willyou appreciate your time and welcome the us
back. We love to always comeback. And anytime I hit up Kayla
today, I said, so they'recoming back? Anything new? She's like
yep, so always excited, alwaysfresh, always wonderful. And we've got

(26:48):
some giveaways. Okay, so we'llgive those away coming up in a little
bit. You guys are always sogenerous to the audience. We appreciate that
again. Egg n the letter nbirddot com. You'd see do an event
having kids over after a baseball game, whatever it is, give them a
call. They do catering as well, and their food is just right fresh

(27:10):
and delicious. It really is goodto see you. You've been listening to
The Fork Report. You can alwayshear us live on KFI AM six forty
two to five pm on Saturday,and anytime on demand on the iHeartRadio app.