November 5, 2024 • 11 mins
Fork Reporter, Neil Saavedra joins Gary and Shannon for #TastyTuesday to talk about how to properly heat your pan and grill when cooking as well as moldy cheese. Neil also talks about an upcoming event this Saturday.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, Keana, Yeah, Shannon, how do you get a mouse
to smile?
Speaker 2 (00:05):
No clue what you say?
Speaker 1 (00:08):
Cheese his mouse, mice mouse mouse love, mouse eats cheese.
Speaker 3 (00:22):
Neil Sevedra is the host of The FOURK Report on Saturdays.
You hear him also on The Morning Show talking about foods,
among other things.
Speaker 2 (00:29):
I just ate a piece of cheese.
Speaker 3 (00:30):
Speaking of cheese, yes, I am. We are fandom for
cheese knows no bounds. I mean we've talked about it
multiple times. We were fascinated by the story about the
guy who stole you know, that cheese, eight and fifty
thousand dollars worth of cheese or whatever it was found
like in his garage or storage unit, just like well,
I don't know if they ever found all of it,
(00:51):
but I know that he had started unloading some of
it because I saw a picture and it was like
it was like Mike Halloween and Christmas storage, but it
was cheese.
Speaker 2 (01:01):
I was like, Wow.
Speaker 1 (01:03):
Can I celebrate something with you really quick?
Speaker 2 (01:06):
Yeah?
Speaker 1 (01:06):
Okay, so I love chicken. Tika Masala, Oh yes, I
know this about you, and I for the first time
in years of making this finally got the chicken charred
correctly before heating it with the rest of the way,
with the sauce and everything, because I have this lack
(01:26):
of patience thing sometimes in the kitchen when it comes
to waiting till the oil's hot enough, the pant's hot enough,
all of the things, and so it's never been perfectly charred.
And it was last night, and I felt such a
great source of.
Speaker 2 (01:40):
Pride and happiness. Oh. Completely, So you're going to do
it again?
Speaker 1 (01:44):
Well yeah, And I mean I know it's like I
knew it. I wasn't waiting long enough for the oil
to get hot enough.
Speaker 2 (01:50):
But yet it was.
Speaker 1 (01:51):
Fine, you know.
Speaker 2 (01:52):
And then last night I was like, you know, I
am going to make sure that oils burn the house down,
get the right charm.
Speaker 3 (01:59):
Look into if you look in the oil, it looks
like veins kind of moving around.
Speaker 1 (02:03):
Sometimes I'm like, is that shrimmering? Yeah, that's shimmering, and
it's not enough.
Speaker 2 (02:07):
It's not Yeah, she's ready.
Speaker 1 (02:10):
So and it got me thinking, like, what are some
other things that like people lack for patients in the kitchen.
Speaker 2 (02:16):
Like my mom's one of these people.
Speaker 1 (02:17):
She doesn't cook, she doesn't enjoy it. So she does
does everything that's easy, and it's like you're missing out
on so much more when if you just.
Speaker 2 (02:24):
Have a little paste.
Speaker 3 (02:25):
We do not get pans and pots hot enough if
you go in, if you go on the line in
a restaurant, those pans are searing hot all the time.
They're moving the pan and the food quickly as possible,
but they're building that flavor. And we kind of like
(02:47):
throw things in there before they're hot and let them
warm up, and it changes the the way the protein
reacts to it. We don't wait for things to get
hot enough to do a seer. Wait, you know, so
the pan ends up, it looks hot enough, and then
you put the cold meat in it, and then all
of a sudden it battles that out and the pan
gets cooler, or you're deep frying and you're constantly putting
(03:09):
new stuff in there rather than letting it come back
up to temp a little bit.
Speaker 1 (03:12):
And then I had a question because one of the
things in this recipe they said trying to crowd the
chicken in the pan, right, And why is that?
Speaker 3 (03:21):
Because Okay, so when you're cooking, you're battling you're battling
temp and moisture. You're trying to keep the moisture into
things that you want to keep it in, and you're
trying to get it out on things you want to
get it out right. And the only way they do
that is to control the heat. The minute you put
product in that pan. Now there is an additional thing
(03:45):
that needs to heat up. Okay, So all the heat
goes to heat that up and it leaves the pan
the oil to everything. So you are absolutely if you
put a thermometer in there and you crowd the pan,
you're going to see the oil and everything drop in temp.
Speaker 2 (04:00):
Now you're cooking. That's why things start.
Speaker 3 (04:02):
The first batch comes out good, and then the next
batch is more oily. It's because the temperature is dropped
and it's absorbing more of the oil. Then it's bouncing
off the water. That's why it takes like what three
pancakes to get before it's the right temperature or of
the pan, and then they start coming out all you
know that golden brown. The first one comes out a
(04:25):
little overdone or underdone. We don't let things get to
their proper temp. And then if you're using that same
pan over and over, it's it's dissipating its heat. It's
it's putting that. It's pushing the heat into whatever you're cooking,
and now that becomes temperature and the oil loses this test,
(04:45):
so it's you're fighting.
Speaker 2 (04:47):
Wow, that's a real push pull give ticks situation. It's
a real dog talking about food stuff. You have an
event coming.
Speaker 3 (04:56):
Up, Yes, sir, I'm going to be out at Wild
Fork in Laguna Negal. Easy to find. Oh, they're great.
You went on a deep dive last time I was
here last Tuesday and you started looking at their website. Yeah,
so wild Fork is a great place. We got partnering
up with them. We've got Big Green Egg out there.
(05:20):
Craig Fritz aka Craig the Egg is going to be
grilling out there. We got wing Lamb from Wilehoo's Fish
Taco is going to be grilling. So we'll have samples
for everybody. We'll be giving away a Mini Max Big
Green Egg. It's actually their only portable one. Yeah, very cool, beautiful,
beautiful things. Wild Fork is going to be giving away
(05:41):
stuff on the hour. I'll have some swag. Bill Handle's
going to be co hosting with me the whole show,
so it'll be good fun. Zelman's is giving away samples
and also selling at a deep discount to those that
want more. It'll be a good fun had by all
and tons of good tasty eats. We have said many
(06:05):
times that we love cheese. Cheese is a good food,
and it's fun to eat, and it's a choose cheese
them good.
Speaker 2 (06:10):
It loves. You could sustain us if necessary.
Speaker 3 (06:13):
But there's always been, at least in my households, the
issue of cheese that sometimes doesn't get eaten right away or.
Speaker 2 (06:24):
Something.
Speaker 3 (06:25):
And there's always a little bit of mold. I mean,
I shouldn't say always, sometimes a little bit of mold.
Don't first of all, don't handle your cheese, right, everybody
knows that, right.
Speaker 2 (06:35):
Grandpa taught me.
Speaker 1 (06:35):
What does that mean?
Speaker 2 (06:36):
Don't play with it?
Speaker 3 (06:39):
Yeah, you get hair on your palms on your cheese,
never mind.
Speaker 2 (06:43):
What people touch it. And you got back to here.
Speaker 3 (06:45):
Even if you wash your hands, you don't want to
be touching the cheese when your hands.
Speaker 1 (06:49):
When did cheese become a euphemism?
Speaker 3 (06:52):
What uh?
Speaker 2 (06:55):
And then don't wrap it in plastic wrap. People do that.
Speaker 3 (06:58):
It's parchment paper or cheese waxed paper, specialty papers.
Speaker 2 (07:03):
You want it to be able to breathe you don't
want a lot of moisture.
Speaker 3 (07:05):
That's what it helps, the wrapping that it comes in. No,
you shouldn't keep it in that either. Really, yeah, it
should go into a cheese wrapper or parchment, that type
of thing when you get it. That's what's gonna keep
it healthy, and it's gonna uh, it'll let moisture off.
Speaker 2 (07:22):
Enough moisture.
Speaker 3 (07:22):
However, there's a battle on what to do when there
is mold, because mold has a very important part in
cheese making to begin with. But not all mold or
bacteria is the same. There's good mold, there's bad mold.
There's good bacteria, there's bad bacteria. And in this particular case,
you've got you've got to note the difference. There are
(07:43):
some cheeses, some of your harder cheeses. So you're like,
you like very sharp cheddar cheese. Yes, man, you're fine.
But here's the problem. It's not just about it's not
just about he doesn't know. I haven't given him my pronouns,
and they for me is appropriate because I look plural.
(08:04):
Excuse me, gentlemen, Oh sorry, Neil, thank you. But the
harder cheese is your parmesano reggiano.
Speaker 2 (08:14):
Cheddar.
Speaker 3 (08:16):
The thing is, when you see mold on it, it's
not just what you see. There's little like almost like
veins or roots that go deep.
Speaker 2 (08:24):
Down there you can't see. So you don't just shave
off what you see.
Speaker 1 (08:28):
Your mold has roots.
Speaker 3 (08:29):
That's fine. Yeah, they're little feelers. So cut You've got
to cut off like an inch below and you'll be
good on those harder cheeses.
Speaker 2 (08:38):
But soft cheeses, you don't do this.
Speaker 1 (08:39):
You know that face means his face round face is
the face of a man who realizes he's been eating
mold his entire life and it's not.
Speaker 3 (08:46):
Always going to give you problems. Manchego Swiss fall into
that category two. But your soft cheeses stay away from.
Speaker 1 (08:52):
I love a manchego who doesn't taste of Spain a Spania.
Speaker 2 (09:00):
Uh sempre, Yeah, come on out.
Speaker 3 (09:08):
Uh so you said wax paper, Yeah, there's a wax paper.
You can also buy cheese bags, and which is fun
to say cheese bags, but there, Yeah, there is a
waxy paper that's reusable and it wraps around and kind
of sticks to itself. But you know you're not looking
to it's counter that clean rax. No, people think that well,
(09:31):
you know, on protecting it by covering everything. It's not
that's it's counterintuitive, but you want it to have some Uh,
it needs to breathe.
Speaker 2 (09:41):
I guess you're the best way to say it.
Speaker 3 (09:42):
But if you let it breathe freely, I mean you
just throw a honk of cheese, try out real quick.
But yeah, you want to protect it. You just don't
want to hermetically seal it and it contain the package
that came in. It's not always the best way to
do that. We had this discussion. Could you sit down
and eat a block of cheese? Well, it depends how
(10:02):
big the block is, but it's good the Tillamook black
label Extra sharp cheddar cheese.
Speaker 2 (10:08):
You could. You're not gonna feel great now, but you could.
I yes, Is this a challenge?
Speaker 3 (10:14):
Yes, if you guys want to pair up and go
against me, I bet you.
Speaker 2 (10:17):
I can now eat you too. Hmm. Now I could
have her as a snack and they follow up with you. You'd
be moves with her leg like a like a giant bread.
Speaker 3 (10:35):
The thing is is that it's it's a lot of protein,
and it's the same reason why you can't drink a
gallon of milk, but you could drink a gallon of water.
Speaker 2 (10:43):
The way your body processes that is different. Awful. Yeah,
I wouldn't suggest doing it.
Speaker 1 (10:50):
But I got into the better part of a block
of cheese yesterday.
Speaker 3 (10:54):
Everything all right at home, yeah, well it was until
she had a block of cheese. Don't go in there, honey.
Whatever you do, use the guest bathroom. Can you remember
that number for the plumber that we had that one time.
Hey, Keana, Yeah, Shannon, how do you get a mouse
to smile?
Speaker 2 (00:05):
No clue what you say?
Speaker 1 (00:08):
Cheese his mouse, mice mouse mouse love, mouse eats cheese.
Speaker 3 (00:22):
Neil Sevedra is the host of The FOURK Report on Saturdays.
You hear him also on The Morning Show talking about foods,
among other things.
Speaker 2 (00:29):
I just ate a piece of cheese.
Speaker 3 (00:30):
Speaking of cheese, yes, I am. We are fandom for
cheese knows no bounds. I mean we've talked about it
multiple times. We were fascinated by the story about the
guy who stole you know, that cheese, eight and fifty
thousand dollars worth of cheese or whatever it was found
like in his garage or storage unit, just like well,
I don't know if they ever found all of it,
(00:51):
but I know that he had started unloading some of
it because I saw a picture and it was like
it was like Mike Halloween and Christmas storage, but it
was cheese.
Speaker 2 (01:01):
I was like, Wow.
Speaker 1 (01:03):
Can I celebrate something with you really quick?
Speaker 2 (01:06):
Yeah?
Speaker 1 (01:06):
Okay, so I love chicken. Tika Masala, Oh yes, I
know this about you, and I for the first time
in years of making this finally got the chicken charred
correctly before heating it with the rest of the way,
with the sauce and everything, because I have this lack
(01:26):
of patience thing sometimes in the kitchen when it comes
to waiting till the oil's hot enough, the pant's hot enough,
all of the things, and so it's never been perfectly charred.
And it was last night, and I felt such a
great source of.
Speaker 2 (01:40):
Pride and happiness. Oh. Completely, So you're going to do
it again?
Speaker 1 (01:44):
Well yeah, And I mean I know it's like I
knew it. I wasn't waiting long enough for the oil
to get hot enough.
Speaker 2 (01:50):
But yet it was.
Speaker 1 (01:51):
Fine, you know.
Speaker 2 (01:52):
And then last night I was like, you know, I
am going to make sure that oils burn the house down,
get the right charm.
Speaker 3 (01:59):
Look into if you look in the oil, it looks
like veins kind of moving around.
Speaker 1 (02:03):
Sometimes I'm like, is that shrimmering? Yeah, that's shimmering, and
it's not enough.
Speaker 2 (02:07):
It's not Yeah, she's ready.
Speaker 1 (02:10):
So and it got me thinking, like, what are some
other things that like people lack for patients in the kitchen.
Speaker 2 (02:16):
Like my mom's one of these people.
Speaker 1 (02:17):
She doesn't cook, she doesn't enjoy it. So she does
does everything that's easy, and it's like you're missing out
on so much more when if you just.
Speaker 2 (02:24):
Have a little paste.
Speaker 3 (02:25):
We do not get pans and pots hot enough if
you go in, if you go on the line in
a restaurant, those pans are searing hot all the time.
They're moving the pan and the food quickly as possible,
but they're building that flavor. And we kind of like
(02:47):
throw things in there before they're hot and let them
warm up, and it changes the the way the protein
reacts to it. We don't wait for things to get
hot enough to do a seer. Wait, you know, so
the pan ends up, it looks hot enough, and then
you put the cold meat in it, and then all
of a sudden it battles that out and the pan
gets cooler, or you're deep frying and you're constantly putting
(03:09):
new stuff in there rather than letting it come back
up to temp a little bit.
Speaker 1 (03:12):
And then I had a question because one of the
things in this recipe they said trying to crowd the
chicken in the pan, right, And why is that?
Speaker 3 (03:21):
Because Okay, so when you're cooking, you're battling you're battling
temp and moisture. You're trying to keep the moisture into
things that you want to keep it in, and you're
trying to get it out on things you want to
get it out right. And the only way they do
that is to control the heat. The minute you put
product in that pan. Now there is an additional thing
(03:45):
that needs to heat up. Okay, So all the heat
goes to heat that up and it leaves the pan
the oil to everything. So you are absolutely if you
put a thermometer in there and you crowd the pan,
you're going to see the oil and everything drop in temp.
Speaker 2 (04:00):
Now you're cooking. That's why things start.
Speaker 3 (04:02):
The first batch comes out good, and then the next
batch is more oily. It's because the temperature is dropped
and it's absorbing more of the oil. Then it's bouncing
off the water. That's why it takes like what three
pancakes to get before it's the right temperature or of
the pan, and then they start coming out all you
know that golden brown. The first one comes out a
(04:25):
little overdone or underdone. We don't let things get to
their proper temp. And then if you're using that same
pan over and over, it's it's dissipating its heat. It's
it's putting that. It's pushing the heat into whatever you're cooking,
and now that becomes temperature and the oil loses this test,
(04:45):
so it's you're fighting.
Speaker 2 (04:47):
Wow, that's a real push pull give ticks situation. It's
a real dog talking about food stuff. You have an
event coming.
Speaker 3 (04:56):
Up, Yes, sir, I'm going to be out at Wild
Fork in Laguna Negal. Easy to find. Oh, they're great.
You went on a deep dive last time I was
here last Tuesday and you started looking at their website. Yeah,
so wild Fork is a great place. We got partnering
up with them. We've got Big Green Egg out there.
(05:20):
Craig Fritz aka Craig the Egg is going to be
grilling out there. We got wing Lamb from Wilehoo's Fish
Taco is going to be grilling. So we'll have samples
for everybody. We'll be giving away a Mini Max Big
Green Egg. It's actually their only portable one. Yeah, very cool, beautiful,
beautiful things. Wild Fork is going to be giving away
(05:41):
stuff on the hour. I'll have some swag. Bill Handle's
going to be co hosting with me the whole show,
so it'll be good fun. Zelman's is giving away samples
and also selling at a deep discount to those that
want more. It'll be a good fun had by all
and tons of good tasty eats. We have said many
(06:05):
times that we love cheese. Cheese is a good food,
and it's fun to eat, and it's a choose cheese
them good.
Speaker 2 (06:10):
It loves. You could sustain us if necessary.
Speaker 3 (06:13):
But there's always been, at least in my households, the
issue of cheese that sometimes doesn't get eaten right away or.
Speaker 2 (06:24):
Something.
Speaker 3 (06:25):
And there's always a little bit of mold. I mean,
I shouldn't say always, sometimes a little bit of mold.
Don't first of all, don't handle your cheese, right, everybody
knows that, right.
Speaker 2 (06:35):
Grandpa taught me.
Speaker 1 (06:35):
What does that mean?
Speaker 2 (06:36):
Don't play with it?
Speaker 3 (06:39):
Yeah, you get hair on your palms on your cheese,
never mind.
Speaker 2 (06:43):
What people touch it. And you got back to here.
Speaker 3 (06:45):
Even if you wash your hands, you don't want to
be touching the cheese when your hands.
Speaker 1 (06:49):
When did cheese become a euphemism?
Speaker 3 (06:52):
What uh?
Speaker 2 (06:55):
And then don't wrap it in plastic wrap. People do that.
Speaker 3 (06:58):
It's parchment paper or cheese waxed paper, specialty papers.
Speaker 2 (07:03):
You want it to be able to breathe you don't
want a lot of moisture.
Speaker 3 (07:05):
That's what it helps, the wrapping that it comes in. No,
you shouldn't keep it in that either. Really, yeah, it
should go into a cheese wrapper or parchment, that type
of thing when you get it. That's what's gonna keep
it healthy, and it's gonna uh, it'll let moisture off.
Speaker 2 (07:22):
Enough moisture.
Speaker 3 (07:22):
However, there's a battle on what to do when there
is mold, because mold has a very important part in
cheese making to begin with. But not all mold or
bacteria is the same. There's good mold, there's bad mold.
There's good bacteria, there's bad bacteria. And in this particular case,
you've got you've got to note the difference. There are
(07:43):
some cheeses, some of your harder cheeses. So you're like,
you like very sharp cheddar cheese. Yes, man, you're fine.
But here's the problem. It's not just about it's not
just about he doesn't know. I haven't given him my pronouns,
and they for me is appropriate because I look plural.
(08:04):
Excuse me, gentlemen, Oh sorry, Neil, thank you. But the
harder cheese is your parmesano reggiano.
Speaker 2 (08:14):
Cheddar.
Speaker 3 (08:16):
The thing is, when you see mold on it, it's
not just what you see. There's little like almost like
veins or roots that go deep.
Speaker 2 (08:24):
Down there you can't see. So you don't just shave
off what you see.
Speaker 1 (08:28):
Your mold has roots.
Speaker 3 (08:29):
That's fine. Yeah, they're little feelers. So cut You've got
to cut off like an inch below and you'll be
good on those harder cheeses.
Speaker 2 (08:38):
But soft cheeses, you don't do this.
Speaker 1 (08:39):
You know that face means his face round face is
the face of a man who realizes he's been eating
mold his entire life and it's not.
Speaker 3 (08:46):
Always going to give you problems. Manchego Swiss fall into
that category two. But your soft cheeses stay away from.
Speaker 1 (08:52):
I love a manchego who doesn't taste of Spain a Spania.
Speaker 2 (09:00):
Uh sempre, Yeah, come on out.
Speaker 3 (09:08):
Uh so you said wax paper, Yeah, there's a wax paper.
You can also buy cheese bags, and which is fun
to say cheese bags, but there, Yeah, there is a
waxy paper that's reusable and it wraps around and kind
of sticks to itself. But you know you're not looking
to it's counter that clean rax. No, people think that well,
(09:31):
you know, on protecting it by covering everything. It's not
that's it's counterintuitive, but you want it to have some Uh,
it needs to breathe.
Speaker 2 (09:41):
I guess you're the best way to say it.
Speaker 3 (09:42):
But if you let it breathe freely, I mean you
just throw a honk of cheese, try out real quick.
But yeah, you want to protect it. You just don't
want to hermetically seal it and it contain the package
that came in. It's not always the best way to
do that. We had this discussion. Could you sit down
and eat a block of cheese? Well, it depends how
(10:02):
big the block is, but it's good the Tillamook black
label Extra sharp cheddar cheese.
Speaker 2 (10:08):
You could. You're not gonna feel great now, but you could.
I yes, Is this a challenge?
Speaker 3 (10:14):
Yes, if you guys want to pair up and go
against me, I bet you.
Speaker 2 (10:17):
I can now eat you too. Hmm. Now I could
have her as a snack and they follow up with you. You'd
be moves with her leg like a like a giant bread.
Speaker 3 (10:35):
The thing is is that it's it's a lot of protein,
and it's the same reason why you can't drink a
gallon of milk, but you could drink a gallon of water.
Speaker 2 (10:43):
The way your body processes that is different. Awful. Yeah,
I wouldn't suggest doing it.
Speaker 1 (10:50):
But I got into the better part of a block
of cheese yesterday.
Speaker 3 (10:54):
Everything all right at home, yeah, well it was until
she had a block of cheese. Don't go in there, honey.
Whatever you do, use the guest bathroom. Can you remember
that number for the plumber that we had that one time.
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