May 26, 2025 • 27 mins
(May 26,2025)
Neil Saavedra fills In for Bill on this Memorial Day Monday. Memorial Day we BBQ… Does LA have a BBQ style? How to properly cook a streak. Chefs have many go-to sayings, but some go against science. The Fork Reporter breaks down some grilling myths.
Neil Saavedra fills In for Bill on this Memorial Day Monday. Memorial Day we BBQ… Does LA have a BBQ style? How to properly cook a streak. Chefs have many go-to sayings, but some go against science. The Fork Reporter breaks down some grilling myths.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
You're listening to Bill Handle on demand from KFI AM
six forty KFI AM six forty Live everywhere on the
iHeartRadio app. Good morning to you, Happy Monday. It's Memorial Day.
I hope you're thinking about those that gave everything their
life for us to be able to enjoy. And barbecue
is right at the center of that. Something about grilling. Actually,
(00:22):
we don't tend to barbecue a lot. We tend to grill.
Grill is high heat, you know, and with the meat
at room temperature, will it be okay? We're gonna get
back to that. He doesn't know this, but Jeff, Curtis
Stone and I had a killer argument this morning. Poor
Amy's trying to keep us apart stall gentlemen, gentlemen, And
(00:46):
I'll be honest, Amy, I felt like, because he's handsome
and tall and really talented.
Speaker 2 (00:53):
You were siding with him.
Speaker 1 (00:55):
You're kind of pushing me aside, like like you weren't
really pushing him, like if he took a swipe at me,
you would have been okay with that.
Speaker 3 (01:02):
Well, possibly, but I will also say that you have
never cooked me a steak, and Curtis Stone cooked me
a steak.
Speaker 1 (01:10):
Hey, I'm not saying that my steak is going to
be like Curtistone's steak. What I will tell you here,
I'll tell you you know what, and will you do
me a favor. You run this in to Amy a
private note. No run this into Amy for thing.
Speaker 3 (01:30):
Okay, So the whole beef we got into was because
the beef was that Curtistone said that you should take
meat up.
Speaker 1 (01:40):
That's the try tip that I made for my boy
and me the other day.
Speaker 2 (01:43):
Again, you've never cooked this for me.
Speaker 1 (01:45):
Well, no you're not, my boy.
Speaker 2 (01:47):
That's true, is.
Speaker 3 (01:48):
The Curtis Stone said to bring it up to room temperature.
And then I went to go back because Neil took
such Umbridge exception Umbridge bridge to what he said. I
went back and listen to it again to make sure
that I had it right.
Speaker 4 (02:02):
If you were to feel it, you'd feel it's at
room temperature. So that's important. So it's called tempering the
beef because you want the inside to get beautifully pink.
You don't want to be gray on the outside right
in the middle, and you know so medium ray can
mean lots of different things, but for us, tempering the
meat's important. If you let it come up to room
tempera shop, it'll cook much more evenly.
Speaker 1 (02:23):
There you go, and I call bs now tempering in
cooking of any kind of temper chocolate, and you're getting
it up to a particular temperature so that it reacts
a certain way. Right, So I hear I've heard Bobby
Flay say this, I've heard mini chefs, So it's not
to chef Crews Stone, who's obviously a chef. I am not.
(02:47):
My strengths are on the science side of these things
and my interest in that when it comes to food
prep and all of that. So when I take exception
to that, it's because you cannot get a one inch
(03:08):
steak to room temperature in a time that is safe
for that steak. What you can do is you can
warm the outside. The outside will be what you want
on a steak to be able to get a seer on.
It is a dry steak. So that's why we talk
(03:30):
about keeping, you know, uncovering your turkey the night before
and leaving it in the refrigerator. It'll dry the skin
out and that's going to give you crispy, wonderful skin.
So thinking through this, yes, that is for the seer
and you don't want the fight. As I said, between
(03:50):
heat pushing its way to the center of the steak.
The only way you will ever get a full medium
rare steak. The only way is just souv it, because
you souv it at one temperature and it will only
be that temperature except for the seer when you take
(04:11):
it out and you see it on both sides. When
you see it on both sides, yes, it will get
slightly cooked at a higher temperature on the outside, but
the entire steak other than that will be medium rare.
You cannot do that. You cannot do that in any
other way but a suv. Now, if you if you
(04:34):
take a cold steak out of a thirty five degree
refrigerator thirty eight degree whatever yours is that and you
go to cook it, you still have to pat it dry.
You put your rub on it or your me I
like salt and pepper, good salt and pepper. If you're Brazilian,
(04:54):
you're gonna use just salt. You know they're Chilaska is
are you know? Just salt. So all these methods are
going to cook slightly differently. But what you're not going
to do is ever get the interior temperature of that
steak to that room to room temperature by leaving it out,
(05:20):
it's because it's going to be longer than two hours,
and two hours is the kill time now, so I
think he's just now, you're tempering the outside, but you're
not tempering the inside. I can sit here and have
this conversation with somebody for two hours and with a
probe thermometer in the center of a one inch steak,
(05:41):
and that thing is not getting to seventy one degrees.
It's just not.
Speaker 3 (05:46):
Well, maybe he was saying because he's talking about tempering
it if you go back, because he said, if you
feel it, it feels room temperature. So maybe he's talking
about just getting it kind of taking the edge off
of it and not trying to get it all the
way through the room.
Speaker 1 (06:00):
Yeah, he's talking about getting the edge off of it.
But they continue and I say, chefs over and over
continue to say, get it to room temperature, and you
are not. The second dairy test that was done was
they did one straight from the refrigerator, and this is
serious eats and Kenji Lopez Alt, an award winning author
(06:25):
and cook who wrote God What's the Name of the book,
kitchen Lab. Something Lab talks about how there was almost
zero difference between the two because what's done at long
(06:46):
like people will say, oh, I drink hot water in
the morning for X, Y and Z, and I said,
cold water and hot water become the exact same temperature
in your body because your body is looking for stasis.
I mean, it's it's looking to it's it's it's once
(07:08):
to bring it to body temperature. So when you put
a piece of meat out, the air wants to bring
that piece of meat to room temperature, and that cold
piece of meat wants to bring the room to thirty
five degrees. The room will win. But food Lab, thank you, nono.
(07:29):
The room will win. But it's going to take a
long time to explain this even further. He's going to
put that steak, you say, over a flame that is
five to seven hundred degrees and it's only going to
be one twenty five, one thirty in the center because
(07:50):
that's going to be medium rare. So you're putting on
a five hundred to seven degrees a seven hundred degree
grill and it's only going to go to one twenty
or one. And you're telling me that at seventy one degrees.
You're gonna bring it a thirty five degree steak in
two hours. And I'm calling bs, that's all. But he's
(08:14):
a he's a chef. I'm not. It's just skuyance. Sorry.
Speaker 2 (08:19):
I love that this gets you so riled.
Speaker 1 (08:23):
Amy, what don't Jimmy started?
Speaker 4 (08:26):
If you still you'd feel it's a room tempera chef,
So that's important.
Speaker 2 (08:30):
So it's good tempering the beef because.
Speaker 4 (08:32):
You want the inside to get beautifully pink. You don't
want to be gray on the outside right in the
middle of you know, so medium ray can mean lots
of difference.
Speaker 1 (08:39):
You can say something about my mom and it probably
inspired me up halfway.
Speaker 4 (08:43):
Let it come up to room tempera shop.
Speaker 1 (08:44):
It'll cook much more evenly. All right, Hey, Happy Monday
to you. I hope you're having a thoughtful, appreciative and
fun Memorial Day weekend. And those of you that are listening,
maybe you're out prepping that. Yeah, it early enough. I mean,
if you're smoking something, you probably got up way earlier,
(09:05):
like you know everybody else on the show. But I
will tell you that it's a great day. A little
overcasty right now, but it'll probably burn off and it'll
be a great day. I like actually grilling in this
weather personally, so handles out. But the morning shows here
Neil Savedra at your service, Happy to be with you.
(09:26):
We're talking about barbecuing, grilling. There is a difference. You know,
it's a memorial day. But Amy did it out and
about on wake up call with Curtis Stone, who undeniably
ridiculously gifted man looks department. I mean, I could do
without the fake accent. I think, wasn't he from Brooklyn?
Speaker 2 (09:46):
Is not from Brooklyn?
Speaker 1 (09:48):
Oh? No, okay? So but you know, good looking, he's
got he's kind of got it all. So it's annoying.
But we were talking about certain misnomers that are taught
over and over in things that we say, like searing
in the juices. You don't sear in the juices. It's
impossible to sear in the juices, so I don't understand that.
(10:08):
Or we say things like let it rest. What does
that mean? You know, you don't let it rest if
it's if it's carne asada, So what does letting it
rest mean? What happens is you're dealing with a muscle
when you're cooking a meat protein, the heat makes it constrict.
(10:33):
So part of what Chef Curtistone was describing to Amy
is a really neat process of putting it on and
putting it off. And Amy, you said that he doesn't
let it rest afterwards. He lets it rest in between during.
Speaker 2 (10:49):
The cooking target.
Speaker 3 (10:50):
Yeah, you put it on the grill, cook it for
a few minutes, and then you take it off and
let it rest, and then you put it back on,
take it off, let it rest, and then put it
on finished cooking it, and then it's pretty much ready
to go.
Speaker 1 (11:03):
So that's fascinating. So when you cook something with a SUV,
which means under pressure you put it in, it's basically
poaching it in a plastic bag, vacuum sealed bag to
a specific temperature, a lower temperature for longer periods of time,
so it's all one temperature. It doesn't need to rest.
The reason why you let something rest is because the
constricting stops at a certain point. If the muscle is
(11:26):
still constricting because of the heat, you cut it, it's
going to squeeze all the juice out and you're gonna
have more juice on the plate than you are in
the steak so that stops at one hundred and twenty
degrees period. So if somebody says let it rest for
five minutes, that means nothing, because if it's a thick
(11:47):
steak or a try tip, that's going to be a
different time for the center of that try tip to
get to one twenty where it stops constricting. That's the
science of what why you let it rest. It's not like, wow,
I'm it was so tired because it's been cooking the
whole time and needs to rest. Or when you let
you know, like my mom when she would make homemade
(12:09):
flour tortillas, she'd let them rest in the refrigerator. Now,
the reason you do that there's only a couple of
ingredients in tortillas. I don't even know she knows this,
But you let them rest so that the liquid the
wet ingredients can imbibe or the dry ingredients can be
imbibed by the wet ingredients, and for the proteins to settle.
(12:35):
So the resting has a purpose that is different for
each thing that you're doing. So when somebody says let
it rest, really what you're doing is whatever temperature you
got it to. Let's say medium, rare at one thirty five.
You have to wait till that steak gets to one
twenty in the thickest part before you cut it. Otherwise
it's going to squeeze all the juices out. And then, Anne,
(12:57):
you asked me a question of the difference between charcoal
and gas. Okay, the only reason to use gas for
the most part is convenience. Now gas has gotten to
the point where they have like special drip pans down below,
and what happens is the bits and pieces of the
(13:19):
juices and stuff fall down hit that they steam and
then smoke, and that smoke comes out and gives little
bit of extra flavor. Otherwise, really, it's just it's just heat.
It's just a heat. So when I want to cook
something quickly and I go grill, I do that. When
i want to get the best flavor out of something,
(13:40):
I've got my big green egg. The big green egg
is going to it's ceramic, it's going to hold in
the heat. It's over lump charcoal, So it's over wood
that has been burned at a certain temperature so that
it will burn and hold heat. And that flame is
going to come up and it's going to interact with
(14:02):
the drippings in a way that you just can't on
a gas grill. So you're going to get that smoke
in that flavor and you can go low and slow
in a different way. If I want smoke on my
gas grill, I have a drawer that I put chips in.
I am a fan of pecan, the good folks in
(14:24):
Orange County. Why am I blanking right now on the
woodshed out there in Orange County? It taught me that
they're great folks over there, sharp gourmet woods, all of
the stuff. They're just wonderful people. They have a competitive
(14:44):
team in barbecuing, and they turned me on a pecan
and I've never looked back. It's just wonderful. But I
can put it in a drawer, soak the chips so
that they smoke more. But that's really the difference. Now.
A lot of people use brick charcoal, and what you
don't want is brick charcoal that you know lights fast
(15:05):
in the sense that they have chemicals in it, lighter
fluid it's imbibed. That stuff is nasty. Using lighter fluid
is nasty. It's going to make everything taste horrible. You
want to be able to light them naturally. They have
starter kits that have some wax in it and that
works great. Those are really really good, and you can
buy those at your local. You know, most places have
(15:26):
them that have any barbecue place, but barbecue stuff out there,
but you don't want chemical tastes or anything like that.
So that's really the difference. They've gotten better. The technology
is pretty insane on gas grills. Now they have infrared
technology for searing at high temps where kiss rey is
also great. There's all those things that are great, but
(15:48):
nothing's going to compete over a live wood burning flame.
And so brick charcoal or chunk charcoal. That stuff is
all wood and there's just nothing like it. It just
the way heats all of that. Anyways, we're all here.
I hope that you are with family together on Memorial
Day weekend being reminded of those that have given their all.
(16:11):
And you know what, in addition to that, it's one
thing the person the men and women that dedicated their
lives and gave their lives to our freedom and our
liberties here in the United States. But let us not
forget the families that were left without them. They also
sacrificed by you know, trusting and loving the people and
(16:35):
their family. When they said, hey, I want to cause
filled life and I want to do something for my
country and went out and you know, did that. There's
a lot to be thankful for it. Today, for sure,
we got on this kick. We actually had, I mean,
God bless Anne. We had sending stories back and forth
(16:58):
yesterday and everything and kind of went sideways. But now
I'm on, you know, kicked in my folk reporter and
someone told me, I told what was it on the
talk back that I took Bill Handle's argue everything pills
this morning? Why does he leave those and not the
La Michtel. We could have all taken a La Michdel
(17:18):
to see what it feels like to be handle. I
would it feel dangerous? Yeah, I don't think I'd want
that very long. That'd be a weird high. So I
want to talk about a super tender steak. Maybe you're
gonna be grilling today, hanging out with family, so we
might as well do this for a little bit. Uh,
A super tender steak an ingredient I mean, I not
(17:41):
think about now. I'm talking like London broil. So it
is a super underdog when it comes to the steak world,
not exactly you know, flashy like the t bone that
has multiple cuts there and you know that's fantastic fil
a mignon, although some chefs find the filet mignon boring
because it lee you know, it's so lean.
Speaker 3 (18:03):
Oh, I love a good flow. I do like milts
like butter in your mouth. I mean too, they're really
expensive ones generally.
Speaker 1 (18:10):
Yeah, they can be. I you know, I did Chateau
Brian once as part of the Thanksgiving which is the
loin uh, and it's I think it's lovely, but some
some people put poet because it's really there's not much
to it and there's no fat in it and all
of that. But the London broil, it's it's different. It's
(18:30):
an absolutely an under dog there. So but it can
be delicious. But this is super easy way to make it.
That so lunder broil.
Speaker 4 (18:44):
Uh.
Speaker 1 (18:44):
It's not really a specific cut of meat. It's kind
of more of a method of sorts. But you usually
see it with tougher cuts like a flank steak or
a top round that type of thing. Lots of folks
you get it because it's you know, it can be
and so then people go, I don't want to do that.
They marinate for hours. But here's another thing. I'm dispelling
(19:08):
so many myths and people are going to be ticked
off at me. Marinating mostly does nothing, so people get
freaked out when I say that. But with a thin
cut like flank steak, yeah, great, flap steak, great, chicken,
seafood great. But for big thick cuts of meat, it's
(19:31):
not even permeating a sixteenth of an inch. It's not
going deep enough. It's just not so that you put
it in there for days and days hoping that it's
going to do something, and it really it really doesn't.
So you use baking soda, Yeah, same stuff in your fridge,
make everything smell good, cookies, all that stuff just aut
(19:56):
a tiny bit to your marinate and you're talking less
than a tea sapoon here. And it the pH on
the outside of the meat is going to change, and
it makes the proteins relax instead of clinch up when
they cook. It's all science, that's the whole thing. It's like, yes,
there's a lot of art to it, but there is
science to the way things heat and the way proteins react.
(20:17):
So it makes them relax and it's called velveting. Now.
You know when you go have Chinese food with chicken
in it and stuff and beef, and you go, why
is this so tender? And I can't get mine? That's
velveting Chinese food. They always velvet their proteins, their meat proteins,
(20:40):
which makes cheaper cuts more tender. And so like when
you just throw chicken cuts in there, you go, it's
just not the same. But it's this velveting process and
the result is super tender steak and it only needs
to marinate for an hour. That's it. So this day
on day, so you to marinad simple marinad together soy sauce,
(21:03):
Worcestershire sauce, balsamic vinegar, fresh garlic, and you get this tangy,
lovely simple marinade and you put it in a bag
together for an hour or so. And once it's marinad,
you put in cast iron skillet. Give it hot, nice
and hot, Give it a good seer. This is not
(21:24):
going to toughen it up.
Speaker 2 (21:25):
Now.
Speaker 1 (21:26):
The baking soda is doing what it does. It's magic.
And after resting for a few minutes, slice it thin
and again resting it until it gets to one twenty
slice it thin against the grain. This is also going
to have it pull apart in your mouth, and it's juicy, flavorful,
and it's so there's a little something for you. How's
that for your effort if you're working like we are,
(21:50):
Thanks for hanging out with us. Got Amy King from
wake up Call starting at five am every Monday through Friday.
We've got Cono who's here just to be a pain
in my ass, and Anne who basically babysits and makes
all of this stuff happen. A little bit of every
little cat hurting a little yeah, a little bit of everything.
(22:13):
So Amy was listening to the news and you talking
about the box office numbers and they're going gangbusters, and
it's a good thing because you know, there's a lot
of problems going on when it comes to Hollywood things
going on here locally, but also since the pandemic, they
(22:37):
have not popped back by any stretch. So it's kind
of a big deal to have such a big box
box office weekend as we lead into summer.
Speaker 3 (22:48):
Yeah, and it was interesting to see that Lilo and Stitch,
which is the live action version of Disney's fabulous animated version.
Speaker 2 (22:57):
Movie which I just watched yesterday, by the way as hell.
Speaker 3 (23:00):
Huh. Yeah, it's lovely and it is killing it at
the box office. One hundred and eighty three million dollars
in the US so far this weekend and three hundred
and forty two million globally, So that's like the best
box office Memorial Day weekend start ever.
Speaker 1 (23:19):
And what did Mission Impossible twelve do?
Speaker 2 (23:23):
So it was actually I think it's the eighth installment.
Speaker 1 (23:26):
No, it's I think it's one hundred and second.
Speaker 3 (23:28):
The Final Reckoning. Yeah, this is like Shares Farewell Tour, right, yeah, Okay,
the Final reconting took in seventy seven million, so Lailo
and Stitch more than doubled it. But it's still the
best opening for one of these movies.
Speaker 1 (23:44):
Yeah, let me get this straight. So you're Tom Cruise
he I think is ninety two ninety ninety right? Oh stop? Well,
I mean the for an Alien. I don't know how
to translate that to our years, but whatever. So he's
(24:07):
getting up there in age. He does all his own stunts.
I don't know, is he's upside down on a plane
or he swallows a plane in this one and then
passes it.
Speaker 3 (24:18):
And does all his stunts himself, swallows that plane by
his he produces these things.
Speaker 1 (24:24):
You say it's the eighth one. I'm gonna trust you
you're a newsperson. But they he does all this stuff,
puts his life on the line, and a cgi blue
furry alien beats him. I mean, how do you go
back to scientology with your head held up high?
Speaker 2 (24:52):
I mean I think Tom Cruise just fine.
Speaker 1 (24:54):
You don't think his e meter is going to be flectioned, like.
Speaker 3 (25:00):
Know, I don't know, but yeah, you can see that
he's gonna have a little chip on his shoulder and
it's a little blue guy.
Speaker 1 (25:09):
I like me some Tom Cruise. Fine, I'm just saying,
like his movies, but it's a battle between two aliens.
You've got Tom Cruise whatever theton level or phaeton or
what it. And then you've got east Hunt Stit. Yeah
Ethan Hunt up against Stitch as though that's not the girl, right,
(25:30):
So Stitch. Have you seen how they've been promoting that
movie Lelo and Stitch everywhere? Yeah? Like, but have you
seen what they did that Stitch an animatronic? I've got
a guess, unless it's really an alien, uh driving around
in the theaters in a little car adorable, right, Yeah,
(25:52):
and then he was popping out of popcorn buckets. That's
the kind of thing that we need to get us
back into the theaters, absolutely, you know. And I I
think Tom Cruise whipped out. I think this should have
been the movie that he that he got hurt on.
Oh come on, like he should have let go like
(26:13):
underneath the plane and said this is it. Man, I'm
giving it my all.
Speaker 2 (26:16):
Yeah, make sure that you get this take. You know.
Speaker 1 (26:20):
I don't know. Well, I'm glad for the theaters, and
I'm glad for Tom Cruise.
Speaker 3 (26:25):
Although Mo Kelly's gonna tell us I'm sure probably on
a show tonight that this ain't saving the box office.
Speaker 1 (26:32):
No, but he's been Listen. I love me, samo. He
and I are good friends. I'm just saying he is
so down on theaters, and I get it. He's got
like a ninety inch TV. I do not Mo Kelly
live tonight. I don't think. I don't. I think it's
me and him today. Maybe George Nori, But that's it.
(26:57):
Let's take it to the top of the hour, shall
we believe it or not? We got more to come.
I've been saving the best for last for the last hour.
What am I going to do? Neil Savedra in the
Morning Crew on this Memorial Day morning KFI, Los Angeles,
(27:19):
Heard everywhere on the iHeartRadio app. You've been listening to
the Bill Handle Show.
Speaker 4 (27:22):
Catch My Show Monday through Friday six am to nine am,
and anytime on demand on the iHeartRadio app.
You're listening to Bill Handle on demand from KFI AM
six forty KFI AM six forty Live everywhere on the
iHeartRadio app. Good morning to you, Happy Monday. It's Memorial Day.
I hope you're thinking about those that gave everything their
life for us to be able to enjoy. And barbecue
is right at the center of that. Something about grilling. Actually,
(00:22):
we don't tend to barbecue a lot. We tend to grill.
Grill is high heat, you know, and with the meat
at room temperature, will it be okay? We're gonna get
back to that. He doesn't know this, but Jeff, Curtis
Stone and I had a killer argument this morning. Poor
Amy's trying to keep us apart stall gentlemen, gentlemen, And
(00:46):
I'll be honest, Amy, I felt like, because he's handsome
and tall and really talented.
Speaker 2 (00:53):
You were siding with him.
Speaker 1 (00:55):
You're kind of pushing me aside, like like you weren't
really pushing him, like if he took a swipe at me,
you would have been okay with that.
Speaker 3 (01:02):
Well, possibly, but I will also say that you have
never cooked me a steak, and Curtis Stone cooked me
a steak.
Speaker 1 (01:10):
Hey, I'm not saying that my steak is going to
be like Curtistone's steak. What I will tell you here,
I'll tell you you know what, and will you do
me a favor. You run this in to Amy a
private note. No run this into Amy for thing.
Speaker 3 (01:30):
Okay, So the whole beef we got into was because
the beef was that Curtistone said that you should take
meat up.
Speaker 1 (01:40):
That's the try tip that I made for my boy
and me the other day.
Speaker 2 (01:43):
Again, you've never cooked this for me.
Speaker 1 (01:45):
Well, no you're not, my boy.
Speaker 2 (01:47):
That's true, is.
Speaker 3 (01:48):
The Curtis Stone said to bring it up to room temperature.
And then I went to go back because Neil took
such Umbridge exception Umbridge bridge to what he said. I
went back and listen to it again to make sure
that I had it right.
Speaker 4 (02:02):
If you were to feel it, you'd feel it's at
room temperature. So that's important. So it's called tempering the
beef because you want the inside to get beautifully pink.
You don't want to be gray on the outside right
in the middle, and you know so medium ray can
mean lots of different things, but for us, tempering the
meat's important. If you let it come up to room
tempera shop, it'll cook much more evenly.
Speaker 1 (02:23):
There you go, and I call bs now tempering in
cooking of any kind of temper chocolate, and you're getting
it up to a particular temperature so that it reacts
a certain way. Right, So I hear I've heard Bobby
Flay say this, I've heard mini chefs, So it's not
to chef Crews Stone, who's obviously a chef. I am not.
(02:47):
My strengths are on the science side of these things
and my interest in that when it comes to food
prep and all of that. So when I take exception
to that, it's because you cannot get a one inch
(03:08):
steak to room temperature in a time that is safe
for that steak. What you can do is you can
warm the outside. The outside will be what you want
on a steak to be able to get a seer on.
It is a dry steak. So that's why we talk
(03:30):
about keeping, you know, uncovering your turkey the night before
and leaving it in the refrigerator. It'll dry the skin
out and that's going to give you crispy, wonderful skin.
So thinking through this, yes, that is for the seer
and you don't want the fight. As I said, between
(03:50):
heat pushing its way to the center of the steak.
The only way you will ever get a full medium
rare steak. The only way is just souv it, because
you souv it at one temperature and it will only
be that temperature except for the seer when you take
(04:11):
it out and you see it on both sides. When
you see it on both sides, yes, it will get
slightly cooked at a higher temperature on the outside, but
the entire steak other than that will be medium rare.
You cannot do that. You cannot do that in any
other way but a suv. Now, if you if you
(04:34):
take a cold steak out of a thirty five degree
refrigerator thirty eight degree whatever yours is that and you
go to cook it, you still have to pat it dry.
You put your rub on it or your me I
like salt and pepper, good salt and pepper. If you're Brazilian,
(04:54):
you're gonna use just salt. You know they're Chilaska is
are you know? Just salt. So all these methods are
going to cook slightly differently. But what you're not going
to do is ever get the interior temperature of that
steak to that room to room temperature by leaving it out,
(05:20):
it's because it's going to be longer than two hours,
and two hours is the kill time now, so I
think he's just now, you're tempering the outside, but you're
not tempering the inside. I can sit here and have
this conversation with somebody for two hours and with a
probe thermometer in the center of a one inch steak,
(05:41):
and that thing is not getting to seventy one degrees.
It's just not.
Speaker 3 (05:46):
Well, maybe he was saying because he's talking about tempering
it if you go back, because he said, if you
feel it, it feels room temperature. So maybe he's talking
about just getting it kind of taking the edge off
of it and not trying to get it all the
way through the room.
Speaker 1 (06:00):
Yeah, he's talking about getting the edge off of it.
But they continue and I say, chefs over and over
continue to say, get it to room temperature, and you
are not. The second dairy test that was done was
they did one straight from the refrigerator, and this is
serious eats and Kenji Lopez Alt, an award winning author
(06:25):
and cook who wrote God What's the Name of the book,
kitchen Lab. Something Lab talks about how there was almost
zero difference between the two because what's done at long
(06:46):
like people will say, oh, I drink hot water in
the morning for X, Y and Z, and I said,
cold water and hot water become the exact same temperature
in your body because your body is looking for stasis.
I mean, it's it's looking to it's it's it's once
(07:08):
to bring it to body temperature. So when you put
a piece of meat out, the air wants to bring
that piece of meat to room temperature, and that cold
piece of meat wants to bring the room to thirty
five degrees. The room will win. But food Lab, thank you, nono.
(07:29):
The room will win. But it's going to take a
long time to explain this even further. He's going to
put that steak, you say, over a flame that is
five to seven hundred degrees and it's only going to
be one twenty five, one thirty in the center because
(07:50):
that's going to be medium rare. So you're putting on
a five hundred to seven degrees a seven hundred degree
grill and it's only going to go to one twenty
or one. And you're telling me that at seventy one degrees.
You're gonna bring it a thirty five degree steak in
two hours. And I'm calling bs, that's all. But he's
(08:14):
a he's a chef. I'm not. It's just skuyance. Sorry.
Speaker 2 (08:19):
I love that this gets you so riled.
Speaker 1 (08:23):
Amy, what don't Jimmy started?
Speaker 4 (08:26):
If you still you'd feel it's a room tempera chef,
So that's important.
Speaker 2 (08:30):
So it's good tempering the beef because.
Speaker 4 (08:32):
You want the inside to get beautifully pink. You don't
want to be gray on the outside right in the
middle of you know, so medium ray can mean lots
of difference.
Speaker 1 (08:39):
You can say something about my mom and it probably
inspired me up halfway.
Speaker 4 (08:43):
Let it come up to room tempera shop.
Speaker 1 (08:44):
It'll cook much more evenly. All right, Hey, Happy Monday
to you. I hope you're having a thoughtful, appreciative and
fun Memorial Day weekend. And those of you that are listening,
maybe you're out prepping that. Yeah, it early enough. I mean,
if you're smoking something, you probably got up way earlier,
(09:05):
like you know everybody else on the show. But I
will tell you that it's a great day. A little
overcasty right now, but it'll probably burn off and it'll
be a great day. I like actually grilling in this
weather personally, so handles out. But the morning shows here
Neil Savedra at your service, Happy to be with you.
(09:26):
We're talking about barbecuing, grilling. There is a difference. You know,
it's a memorial day. But Amy did it out and
about on wake up call with Curtis Stone, who undeniably
ridiculously gifted man looks department. I mean, I could do
without the fake accent. I think, wasn't he from Brooklyn?
Speaker 2 (09:46):
Is not from Brooklyn?
Speaker 1 (09:48):
Oh? No, okay? So but you know, good looking, he's
got he's kind of got it all. So it's annoying.
But we were talking about certain misnomers that are taught
over and over in things that we say, like searing
in the juices. You don't sear in the juices. It's
impossible to sear in the juices, so I don't understand that.
(10:08):
Or we say things like let it rest. What does
that mean? You know, you don't let it rest if
it's if it's carne asada, So what does letting it
rest mean? What happens is you're dealing with a muscle
when you're cooking a meat protein, the heat makes it constrict.
(10:33):
So part of what Chef Curtistone was describing to Amy
is a really neat process of putting it on and
putting it off. And Amy, you said that he doesn't
let it rest afterwards. He lets it rest in between during.
Speaker 2 (10:49):
The cooking target.
Speaker 3 (10:50):
Yeah, you put it on the grill, cook it for
a few minutes, and then you take it off and
let it rest, and then you put it back on,
take it off, let it rest, and then put it
on finished cooking it, and then it's pretty much ready
to go.
Speaker 1 (11:03):
So that's fascinating. So when you cook something with a SUV,
which means under pressure you put it in, it's basically
poaching it in a plastic bag, vacuum sealed bag to
a specific temperature, a lower temperature for longer periods of time,
so it's all one temperature. It doesn't need to rest.
The reason why you let something rest is because the
constricting stops at a certain point. If the muscle is
(11:26):
still constricting because of the heat, you cut it, it's
going to squeeze all the juice out and you're gonna
have more juice on the plate than you are in
the steak so that stops at one hundred and twenty
degrees period. So if somebody says let it rest for
five minutes, that means nothing, because if it's a thick
(11:47):
steak or a try tip, that's going to be a
different time for the center of that try tip to
get to one twenty where it stops constricting. That's the
science of what why you let it rest. It's not like, wow,
I'm it was so tired because it's been cooking the
whole time and needs to rest. Or when you let
you know, like my mom when she would make homemade
(12:09):
flour tortillas, she'd let them rest in the refrigerator. Now,
the reason you do that there's only a couple of
ingredients in tortillas. I don't even know she knows this,
But you let them rest so that the liquid the
wet ingredients can imbibe or the dry ingredients can be
imbibed by the wet ingredients, and for the proteins to settle.
(12:35):
So the resting has a purpose that is different for
each thing that you're doing. So when somebody says let
it rest, really what you're doing is whatever temperature you
got it to. Let's say medium, rare at one thirty five.
You have to wait till that steak gets to one
twenty in the thickest part before you cut it. Otherwise
it's going to squeeze all the juices out. And then, Anne,
(12:57):
you asked me a question of the difference between charcoal
and gas. Okay, the only reason to use gas for
the most part is convenience. Now gas has gotten to
the point where they have like special drip pans down below,
and what happens is the bits and pieces of the
(13:19):
juices and stuff fall down hit that they steam and
then smoke, and that smoke comes out and gives little
bit of extra flavor. Otherwise, really, it's just it's just heat.
It's just a heat. So when I want to cook
something quickly and I go grill, I do that. When
i want to get the best flavor out of something,
(13:40):
I've got my big green egg. The big green egg
is going to it's ceramic, it's going to hold in
the heat. It's over lump charcoal, So it's over wood
that has been burned at a certain temperature so that
it will burn and hold heat. And that flame is
going to come up and it's going to interact with
(14:02):
the drippings in a way that you just can't on
a gas grill. So you're going to get that smoke
in that flavor and you can go low and slow
in a different way. If I want smoke on my
gas grill, I have a drawer that I put chips in.
I am a fan of pecan, the good folks in
(14:24):
Orange County. Why am I blanking right now on the
woodshed out there in Orange County? It taught me that
they're great folks over there, sharp gourmet woods, all of
the stuff. They're just wonderful people. They have a competitive
(14:44):
team in barbecuing, and they turned me on a pecan
and I've never looked back. It's just wonderful. But I
can put it in a drawer, soak the chips so
that they smoke more. But that's really the difference. Now.
A lot of people use brick charcoal, and what you
don't want is brick charcoal that you know lights fast
(15:05):
in the sense that they have chemicals in it, lighter
fluid it's imbibed. That stuff is nasty. Using lighter fluid
is nasty. It's going to make everything taste horrible. You
want to be able to light them naturally. They have
starter kits that have some wax in it and that
works great. Those are really really good, and you can
buy those at your local. You know, most places have
(15:26):
them that have any barbecue place, but barbecue stuff out there,
but you don't want chemical tastes or anything like that.
So that's really the difference. They've gotten better. The technology
is pretty insane on gas grills. Now they have infrared
technology for searing at high temps where kiss rey is
also great. There's all those things that are great, but
(15:48):
nothing's going to compete over a live wood burning flame.
And so brick charcoal or chunk charcoal. That stuff is
all wood and there's just nothing like it. It just
the way heats all of that. Anyways, we're all here.
I hope that you are with family together on Memorial
Day weekend being reminded of those that have given their all.
(16:11):
And you know what, in addition to that, it's one
thing the person the men and women that dedicated their
lives and gave their lives to our freedom and our
liberties here in the United States. But let us not
forget the families that were left without them. They also
sacrificed by you know, trusting and loving the people and
(16:35):
their family. When they said, hey, I want to cause
filled life and I want to do something for my
country and went out and you know, did that. There's
a lot to be thankful for it. Today, for sure,
we got on this kick. We actually had, I mean,
God bless Anne. We had sending stories back and forth
(16:58):
yesterday and everything and kind of went sideways. But now
I'm on, you know, kicked in my folk reporter and
someone told me, I told what was it on the
talk back that I took Bill Handle's argue everything pills
this morning? Why does he leave those and not the
La Michtel. We could have all taken a La Michdel
(17:18):
to see what it feels like to be handle. I
would it feel dangerous? Yeah, I don't think I'd want
that very long. That'd be a weird high. So I
want to talk about a super tender steak. Maybe you're
gonna be grilling today, hanging out with family, so we
might as well do this for a little bit. Uh,
A super tender steak an ingredient I mean, I not
(17:41):
think about now. I'm talking like London broil. So it
is a super underdog when it comes to the steak world,
not exactly you know, flashy like the t bone that
has multiple cuts there and you know that's fantastic fil
a mignon, although some chefs find the filet mignon boring
because it lee you know, it's so lean.
Speaker 3 (18:03):
Oh, I love a good flow. I do like milts
like butter in your mouth. I mean too, they're really
expensive ones generally.
Speaker 1 (18:10):
Yeah, they can be. I you know, I did Chateau
Brian once as part of the Thanksgiving which is the
loin uh, and it's I think it's lovely, but some
some people put poet because it's really there's not much
to it and there's no fat in it and all
of that. But the London broil, it's it's different. It's
(18:30):
an absolutely an under dog there. So but it can
be delicious. But this is super easy way to make it.
That so lunder broil.
Speaker 4 (18:44):
Uh.
Speaker 1 (18:44):
It's not really a specific cut of meat. It's kind
of more of a method of sorts. But you usually
see it with tougher cuts like a flank steak or
a top round that type of thing. Lots of folks
you get it because it's you know, it can be
and so then people go, I don't want to do that.
They marinate for hours. But here's another thing. I'm dispelling
(19:08):
so many myths and people are going to be ticked
off at me. Marinating mostly does nothing, so people get
freaked out when I say that. But with a thin
cut like flank steak, yeah, great, flap steak, great, chicken,
seafood great. But for big thick cuts of meat, it's
(19:31):
not even permeating a sixteenth of an inch. It's not
going deep enough. It's just not so that you put
it in there for days and days hoping that it's
going to do something, and it really it really doesn't.
So you use baking soda, Yeah, same stuff in your fridge,
make everything smell good, cookies, all that stuff just aut
(19:56):
a tiny bit to your marinate and you're talking less
than a tea sapoon here. And it the pH on
the outside of the meat is going to change, and
it makes the proteins relax instead of clinch up when
they cook. It's all science, that's the whole thing. It's like, yes,
there's a lot of art to it, but there is
science to the way things heat and the way proteins react.
(20:17):
So it makes them relax and it's called velveting. Now.
You know when you go have Chinese food with chicken
in it and stuff and beef, and you go, why
is this so tender? And I can't get mine? That's
velveting Chinese food. They always velvet their proteins, their meat proteins,
(20:40):
which makes cheaper cuts more tender. And so like when
you just throw chicken cuts in there, you go, it's
just not the same. But it's this velveting process and
the result is super tender steak and it only needs
to marinate for an hour. That's it. So this day
on day, so you to marinad simple marinad together soy sauce,
(21:03):
Worcestershire sauce, balsamic vinegar, fresh garlic, and you get this tangy,
lovely simple marinade and you put it in a bag
together for an hour or so. And once it's marinad,
you put in cast iron skillet. Give it hot, nice
and hot, Give it a good seer. This is not
(21:24):
going to toughen it up.
Speaker 2 (21:25):
Now.
Speaker 1 (21:26):
The baking soda is doing what it does. It's magic.
And after resting for a few minutes, slice it thin
and again resting it until it gets to one twenty
slice it thin against the grain. This is also going
to have it pull apart in your mouth, and it's juicy, flavorful,
and it's so there's a little something for you. How's
that for your effort if you're working like we are,
(21:50):
Thanks for hanging out with us. Got Amy King from
wake up Call starting at five am every Monday through Friday.
We've got Cono who's here just to be a pain
in my ass, and Anne who basically babysits and makes
all of this stuff happen. A little bit of every
little cat hurting a little yeah, a little bit of everything.
(22:13):
So Amy was listening to the news and you talking
about the box office numbers and they're going gangbusters, and
it's a good thing because you know, there's a lot
of problems going on when it comes to Hollywood things
going on here locally, but also since the pandemic, they
(22:37):
have not popped back by any stretch. So it's kind
of a big deal to have such a big box
box office weekend as we lead into summer.
Speaker 3 (22:48):
Yeah, and it was interesting to see that Lilo and Stitch,
which is the live action version of Disney's fabulous animated version.
Speaker 2 (22:57):
Movie which I just watched yesterday, by the way as hell.
Speaker 3 (23:00):
Huh. Yeah, it's lovely and it is killing it at
the box office. One hundred and eighty three million dollars
in the US so far this weekend and three hundred
and forty two million globally, So that's like the best
box office Memorial Day weekend start ever.
Speaker 1 (23:19):
And what did Mission Impossible twelve do?
Speaker 2 (23:23):
So it was actually I think it's the eighth installment.
Speaker 1 (23:26):
No, it's I think it's one hundred and second.
Speaker 3 (23:28):
The Final Reckoning. Yeah, this is like Shares Farewell Tour, right, yeah, Okay,
the Final reconting took in seventy seven million, so Lailo
and Stitch more than doubled it. But it's still the
best opening for one of these movies.
Speaker 1 (23:44):
Yeah, let me get this straight. So you're Tom Cruise
he I think is ninety two ninety ninety right? Oh stop? Well,
I mean the for an Alien. I don't know how
to translate that to our years, but whatever. So he's
(24:07):
getting up there in age. He does all his own stunts.
I don't know, is he's upside down on a plane
or he swallows a plane in this one and then
passes it.
Speaker 3 (24:18):
And does all his stunts himself, swallows that plane by
his he produces these things.
Speaker 1 (24:24):
You say it's the eighth one. I'm gonna trust you
you're a newsperson. But they he does all this stuff,
puts his life on the line, and a cgi blue
furry alien beats him. I mean, how do you go
back to scientology with your head held up high?
Speaker 2 (24:52):
I mean I think Tom Cruise just fine.
Speaker 1 (24:54):
You don't think his e meter is going to be flectioned, like.
Speaker 3 (25:00):
Know, I don't know, but yeah, you can see that
he's gonna have a little chip on his shoulder and
it's a little blue guy.
Speaker 1 (25:09):
I like me some Tom Cruise. Fine, I'm just saying,
like his movies, but it's a battle between two aliens.
You've got Tom Cruise whatever theton level or phaeton or
what it. And then you've got east Hunt Stit. Yeah
Ethan Hunt up against Stitch as though that's not the girl, right,
(25:30):
So Stitch. Have you seen how they've been promoting that
movie Lelo and Stitch everywhere? Yeah? Like, but have you
seen what they did that Stitch an animatronic? I've got
a guess, unless it's really an alien, uh driving around
in the theaters in a little car adorable, right, Yeah,
(25:52):
and then he was popping out of popcorn buckets. That's
the kind of thing that we need to get us
back into the theaters, absolutely, you know. And I I
think Tom Cruise whipped out. I think this should have
been the movie that he that he got hurt on.
Oh come on, like he should have let go like
(26:13):
underneath the plane and said this is it. Man, I'm
giving it my all.
Speaker 2 (26:16):
Yeah, make sure that you get this take. You know.
Speaker 1 (26:20):
I don't know. Well, I'm glad for the theaters, and
I'm glad for Tom Cruise.
Speaker 3 (26:25):
Although Mo Kelly's gonna tell us I'm sure probably on
a show tonight that this ain't saving the box office.
Speaker 1 (26:32):
No, but he's been Listen. I love me, samo. He
and I are good friends. I'm just saying he is
so down on theaters, and I get it. He's got
like a ninety inch TV. I do not Mo Kelly
live tonight. I don't think. I don't. I think it's
me and him today. Maybe George Nori, But that's it.
(26:57):
Let's take it to the top of the hour, shall
we believe it or not? We got more to come.
I've been saving the best for last for the last hour.
What am I going to do? Neil Savedra in the
Morning Crew on this Memorial Day morning KFI, Los Angeles,
(27:19):
Heard everywhere on the iHeartRadio app. You've been listening to
the Bill Handle Show.
Speaker 4 (27:22):
Catch My Show Monday through Friday six am to nine am,
and anytime on demand on the iHeartRadio app.
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