December 20, 2025 • 29 mins
The Fork Report Hour 1 (12/20) - This weeks Technique of the Week - butter! Plus, Gregory Carr joins The Fork Report to talk about the Culinage Cookbook.
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Speaker 1 (00:00):
Hey, it's Neil Saved.
Speaker 2 (00:01):
You're listening to kfi EM six forty The four Report
on demand on the iHeartRadio app. Hey, Kayla, yah, know
what do you call a person who can't decide what
kind of pizza to get?
Speaker 1 (00:16):
What? Indecisive?
Speaker 3 (00:31):
Lenny?
Speaker 1 (00:31):
Did? You got it? Let me teach you it.
Speaker 4 (00:40):
YI live everywhere on that their iHeartRadio app. Hey everybody,
it's The four Report, All Things Food, Beverage and beyond.
I am your Wealth had host Neil Savandra.
Speaker 1 (00:52):
Ha.
Speaker 2 (00:52):
Do you do thaks for hanging out? We got a
lot to get to today. We got some great guests
from local restaurants. You know, everybody's still struggling trying to
make ends meat. Uh and for a technique of the week,
let's get into butter, shall we? But uh, there was
a story in the Wall Street Journal and I must
(01:16):
have been set this story by.
Speaker 1 (01:19):
At least five people.
Speaker 2 (01:22):
I don't know, but people love butter and that the
headline read, this is better than butter, whether you're cooking
steaks or roasting vegetables. And we've talked about this actually
many many times on the show.
Speaker 1 (01:40):
But I thought it'd be nice to get back into.
Speaker 2 (01:41):
Butter and explain what people refer to as culinary gold.
It's something often referred to as ghee or clarified butter,
small differences.
Speaker 1 (01:55):
Depending on you know.
Speaker 2 (01:56):
Ghee comes from India and their process I think is
really one of the best for clarified butter. It gets
a little extra nuttiness. So what ends up happening is
you cook out certain parts of the butter and then
(02:18):
you sive them out. So you cook it down, separate
it and sive them out, and in that process you
end up having something that is just pure butterfat. You
don't have the milk solids, you don't have those things,
and that will be part of our discussion today. But
(02:41):
I thought instead of just focusing on ghee or clarified butter,
I'd go through all the different types of butter. So
I'll get into this and i'll explain how to make
it coming up in a month, but let's start with
the basics. Unsalted butter. Often you'll see it labeled sweet
cream butter. Same same and super versatile. It's used a
(03:04):
lot in cooking and baking. The reason why it is
used often in cooking and baking so that the person
baking or cooking can control the level of salt.
Speaker 1 (03:19):
In baking. I understand there's a lot of control there.
Speaker 2 (03:26):
I've always thought this notion was silly. You're talking about
like a quarter of quarter teaspoon of salt, that's what's
in a stick of butter. I think a lot of this.
I've read article after article after article that some people
(03:52):
that there was kind of a conversion problem when some
of the old old recipes were kind of brought into
modern day but forever, for whatever reason, people swear by this,
and that's because different makers might put different amounts of
salt in it, and I get all of that, but
if you're using the same brand from the same location
(04:15):
all the time, I think you know how to compensate.
There's salt in all kinds of things. There's salt and cheese,
so I always thought it was a little I hear
people swearing by it all the time, and bakers will
probably come at me, but they're the pros.
Speaker 1 (04:32):
I'm not. But I always thought that it's just one of.
Speaker 2 (04:37):
Those weird culinary things getting passed down. So I have
both here and really, unsalted is used for cooking and
baking for the most part, and then salted butter is
used as a spread when you're putting it on top
of something like a piece of grape bread, or even
if you're topping off I don't know, rice or something.
Speaker 1 (04:58):
I will use it.
Speaker 2 (05:00):
Salted butter is exactly like sweet cream butter. It just
has that quarter teaspoon of salt in it. That's the reality.
So those are the type of things that you have
the most in the house. Those are probably what you
have most. You could do one or the other. If
you have unsalted, just put a little salt on it.
I had some wonderful, wonderful butter the other day and
(05:23):
some bread, and the way it was served is with
this gorgeous chunk of butter and with a sight of salt,
like finishing salt. Beautiful. And you could literally take that,
put it onto your bread and then sprinkle a little
salt on it if you wish. Not a problem, Easy peasy.
(05:46):
So let's get into the clarified butter part. This is
what people referred to as culinary gold, and I'll tell
you why. So the milk fat is rendered from the butter.
You separate the milk solids in the water from the butterfat,
so you're cooking it at a low temperature, and as
you're cooking it, when you put butter in a pan,
(06:09):
you know how bubbles and kind.
Speaker 1 (06:10):
Of sizzles a little bit.
Speaker 2 (06:12):
Well, the reason that is is that the fat is
starting to heat up. And what doesn't mix oil and water.
So when you melt the butter down from a solid,
the water in there starts to evaporate because the oil
is heating up. That's why things make noise when you
deep fry them, and that's why you don't want to
(06:35):
put a frozen turkey deep fries deep fry a frozen turkey.
For people who have done that, I am not, but
I've seen the pictures. Because oil and water don't mix.
They mix even they have even less good times when
the oil is hot, So that part of sizzling, once
(06:56):
it starts to stop sizzling, than the water's gone.
Speaker 1 (07:00):
It's evaporated. Next you're going to.
Speaker 2 (07:02):
See these little bits of the milk fat start separating,
and that's the process. Then you take it and you
put it through a sieve and a cheese cloth that
will catch all that milk fat, and what you'll have
is clarified butter, no water in it, and the milk
(07:24):
solids removed.
Speaker 1 (07:25):
What does that do well, It gives.
Speaker 2 (07:27):
It a nutty flavor because that milk fat in the
process of rendering starts to caramelize and get that nutty
flavor to it, which is wonderful. But really what it
does is it changes the smoke point. Smoke point is
important in oils and fats because that means the smoke
point is when they start to break down. That's when
(07:50):
they lose some of their properties. That's when they start
to get nasty smelling and things like that and end
up bringing a foul odor and taste to something rather
than the loveliness that they're supposed to do. Butter comes
in at about three twenty five three seventy five.
Speaker 1 (08:08):
That's when it starts to break down.
Speaker 2 (08:09):
That's when it starts to smoke really heavily, and that's
why sauteg and butter. Usually you'll cut it with some
olive oil or something like that. The olive oil has
a higher smoke point, kind of takes care of that
and buffers the butter. But what you can do is saute.
When you're doing steaks, if you're going to sear them off,
you're roasting vegetables, you can use clarified butter or ghee,
(08:33):
and that'll boost that smoke point up to around forty five,
so you get about one hundred degree higher heat out
of clarified butter that doesn't have that milk fat. Also,
a lot of it has a lactose, the casin that
is the lactose, and all of that kind of wicked out.
(08:54):
And so those that are intolerant or have a milk
allergy usually can handle clarified butter even better. So you
melt that butter, allow the things to separate, water, evaporate, solid,
float to the surface, You skim them off, put them
through a sieve and a cheese cloth, and what's left
out is left over is this beautiful pure butterfat with
(09:19):
a higher smoke point, still has the great flavor of butter,
has a little nuttiness, great on popcorn, all of these things.
Speaker 1 (09:26):
It's a great thing to do.
Speaker 2 (09:27):
But every once in a while everybody starts praising it again,
and it's been around forever. So we'll get back to
butter more different types of butter, organic whipped butter, European style,
all these things. When we return with technique of the week,
it is the Fork Report on Neil Savadra. Let's get
the latest news now, OKAFI Newsroom.
Speaker 3 (09:43):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (09:50):
Good food, good conversation, A lot to get to today.
We're gonna introduce you to some folks that have restaurants
and some food you're gonna want to put you your mouth,
all that great stuff.
Speaker 1 (10:01):
Right now, we're in the middle of technique of the week.
Speaker 2 (10:04):
The technique we're looking at is butter using butter, what
kinds of butter? Knowing your butter butter butter, butter, butter butter. Yum, yum, yum.
They go back and forth. And I know that we
have people that don't eat animal products of any kind
and we respect them. We respect everybody in their dietary
(10:25):
limitations or dietary needs or dietary beliefs.
Speaker 1 (10:29):
Well, it's all welcome.
Speaker 2 (10:31):
But I will tell you that I am not somebody
who will demonize something over something else because.
Speaker 1 (10:40):
I just hate that.
Speaker 2 (10:41):
I think it causes problems with eating. I think it
causes disorders. I think it caused all kinds of problems.
We have learned over the years that animal fats are good,
they can be nutritious and they can be valuable in cooking.
We've also learned that when we trying to mess with
fats and margarine and things like that growing up was
(11:04):
very popular with us, that it didn't have the benefits
that once were thought and actually caused some problems. So
I will say that I absolutely use animal fats.
Speaker 1 (11:18):
I eat animals.
Speaker 2 (11:19):
Too, so it doesn't go against the way I live,
but I want to recognize that out of respect to
those that might have issues with it. Moving on from
clarified butter to organic butter comes from cattle raised without antibiotics,
which really, you know, the way we've moved through farming
(11:42):
and having to use things like antibiotic antibiotics and growth
hormones and all those things. I'm equally as down upon
as I am for proper raising and the proper care
of these animals.
Speaker 1 (12:02):
I know that might.
Speaker 2 (12:02):
Seem contradictory to some, but I just tell you the
antibiotics and there the growth hormones, all that stuff is
more garbage than we need. So organic butter is raised
without those things antibiotics, growth hormones. They're given one organic feed,
grown without toxic pesticides, synthetic fertilizer, all of that, and
(12:23):
you can find it in unsalted and salted and you
use it just like conventional butter.
Speaker 1 (12:28):
The whipped butter. This has air or other gas.
Speaker 2 (12:33):
Like nitrogen, and it's added to to make it less
dense than standard butter. So kind of a little goes
a long way. This increased volume is you know, less
calories per tablespooon it can even be half, and it's
got a lighter texture. But to keep in mind, it's
(12:53):
got less calories because it's got more air in it.
Best for spreading on toast finishing. It's not recommended for
baking or cooking at all. It's just a spread. It's
spread easier to spread because it's got the air in it,
and it's lighter and whipped and all that European style
butter which a lot of people love.
Speaker 1 (13:13):
I do too. This is you know why.
Speaker 2 (13:16):
French croissants are so lovely and airy and delicious. It's
got extra milk fat eighty two to eighty five percent
for most brands. So your European style butter has less moisture.
It's got less of that water in there than standard butter,
and it's got all that milk fat in it. So
this is like the oppositely clarified butter, makes pastries, tender,
(13:41):
fluffy cakes. It's often it's made with fermented or cultured cream,
so it has a little bit of tang to it,
and it could be used for any.
Speaker 1 (13:51):
Sort of cooking task.
Speaker 2 (13:54):
Spreadable butter is regular butter and some vegetable oil added
in so it spreads easier. Not recommended for baking or cooking. Again,
like butter, it has less than forty percent forty percent
or less of milk fat. Not recommended for baking or cooking. Also,
butter like spread, keep that in mind, not recommended for
(14:18):
baking or cooking either. It's just like a buttery flavored spread.
So that's the basic breakdown of ya butters to use
but enjoy. Just butter is one of those wonderful, wonderful
things in the world. All right, we'll be back with more,
So go nowhere. It is the Fork Quort on Neil
Savadra KFIM six forty. Let's get the latest news now
a KFI news.
Speaker 3 (14:39):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (14:46):
If you're new to the show, Every Saturday, we gather
for three hours. No other show like it of its kind.
Then I'm more especially not here in California, to have
three hours to celebrate food, the people that make it,
culture behind it, cooking at home, going out to eat,
surrounding things. You know, cocktails whether they are zero ABV or.
Speaker 1 (15:09):
You like to lean on them.
Speaker 2 (15:12):
As I say, all of that and more, And I
get to be your host, and it's a real honor
to hang out and introduce you to people that are
interesting and fun and creative as well as just talking shop.
So stick around right now, we're going to talk to
Gregory Carr. And this is a really fascinating idea. So
(15:33):
why don't you pull up that Mike, Gregory and break
down a little bit of what you do.
Speaker 5 (15:41):
Absolutely well, thank you so much for having me on
the show.
Speaker 1 (15:44):
Oh my pleasure.
Speaker 5 (15:45):
That is awesome. Yeah, I'm here to talk about my company, Colinage,
and Colinage is a new app that basically helps your
family or just your self preserve their recipes and stories
behind them so that we never really lose those memories.
Speaker 2 (16:05):
And thus it was sadder than when you have you know,
or more sad than having a family recipe get destroyed
or lost because it was on that piece of crappy
paper there, pretty handed down, or never.
Speaker 5 (16:16):
Even asking about it. Yeah, and yes, I mean it
turns our everyday cooking traditions into a beautiful heirloom cookbook
that you could print anytime. And you know, I came
to the idea about I'd say about three or four
months ago. I had this memory of this cookbook that
(16:38):
was on the countertop in my mom's kitchen and I'd
always seen it. I asked about it one day and
I said, hey, Mom, I never see you actually using
this cookbook. Why do we have it? It's full, It's
full of Cuban dishes. My mom came from Cuba when
she was eight years old, and I've never once seen
(17:00):
them use it, and so I was curious about it.
And her response was, well, we have kind of our
own way of cooking these dishes. And I kind of
bought this book because I thought it was interesting. It
was about our food culture and our dishes that we
make every day. So I thought that was kind of
interesting because, you know, it reminded me how fragile, you know,
(17:25):
that knowledge of our family recipes really is. You know,
once we lose that knowledge, it's you know, it's gone forever.
We can't just pull up the phone and say, hey,
hey mom, how do I how do I do this dish?
I want to make it, you know, for my family
one day. So that was where the idea really came from.
It's kind of this way for us to not only
(17:47):
capture the recipes, but the stories behind them, which I
think is very powerful because it's not just about you know,
how we make the dish, it's like how we learned it, right,
It's how you know, who taught us that dish? Why
did they learn it this way? So I started doing
a little bit of research on you know, what our
(18:08):
age groom, you know, I'm a millennial, what gen Z
is also doing in terms of retaining their family recipes.
And I found this interesting study that was done for
about two thousand people, and this was done a couple
of years ago, whereby a gen Z said that they
were about fifty three percent or so would retain their
(18:30):
and cook their family recipes. And that's a pretty concerning
trend to me. Yeah, because the millennial group clucked in
and around sixty eight percent, So we're losing pretty big
percentages here as the generations go. And you know, I
thought that was a very concerning trend.
Speaker 2 (18:48):
So, yeah, there is everything grows. We're living in a
moving changing in a lot of good ways. I mean
changing society. That's that's part of culture. A lot of
people think that saving culture is only keeping things in
the past, and it's not. It's remembering them as you
(19:09):
move forward and not losing them. You want those things
because they are the foundation, and that does concern me
that we're not keeping those You should sit down with
family members, you know, camera in hand if you have to,
and video the process because let's face it, some of
those older recipes, they're not in measuring cups. They're in hands, right.
(19:32):
They grabbed the you know, they were taught to grab.
I know my mom still cooks that way. Sometimes we
come back, we'll talk more about the app. So's I
was looking there is it something that you find, you know,
at the Apple store or something like that, or the
app store rather or so.
Speaker 5 (19:50):
I decided to keep it only on the web, just
because I wanted it to be as easy as possible
for every generation to use. Gotcha, So no passwords, no logins,
some memorize you get a link every week about a
prompt for a recipe and you click that link and
you're right into the experience. You can film yourself and
talk about it. So it's supposed to be really easy
(20:12):
to use.
Speaker 1 (20:13):
Oh that's cool.
Speaker 2 (20:13):
Okay, we'll get into more of that when we come
back talking with Gregory Carr and it's called Colonage. Yes,
Colonage c A U l I n Age. We'll talk
more about the cookbooks, saving recipes, family recipes, passing them
along and all those when we come back. Great time
for the holidays to be thinking about these things when
(20:35):
we connect with family.
Speaker 3 (20:37):
You're listening to The Fork Report with Neil Savadra on
demand from KFI AM six forty.
Speaker 2 (20:45):
Hey everybody, it's the Fork Report. I'm your well fed host,
Neil Savadra.
Speaker 1 (20:49):
How do you do.
Speaker 2 (20:50):
We'll get back and chatting with gregre in just a
moment about his just fascinating way to preserve family recipes
not only in the digital realm, personal and connective to
whoever you want to be connected to it, so other
family members. No one else can have the digital aspect
of adding things, whether it's photos of or written down recipes,
(21:13):
whatever it is, and then you can have them bound
in a hard bound book as a keepsake as well.
Fascinating in a great concept, one of the best uses
of the Internet when you think about preserving family stuff.
Speaker 1 (21:26):
We'll get back to that in a moment.
Speaker 2 (21:28):
Someone asked on the talkbacks, I was talking about a
book about the book of Cocktail Ratios written by one
of my favorite writers, Michael Ruhlman, who did the book
Ratio about cooking and baking ratios. But this is a
newer one. This is the Book of Cocktail Ratios, also
by Michael Ruhlman r U h LMA. And it's brilliant
(21:51):
breakdown of how all recipes are basically in cocktails.
Speaker 1 (21:55):
They call them specs.
Speaker 2 (21:57):
The specs are broken down into the ratios of your sweet,
your sour, your spirit, and these types of things.
Speaker 1 (22:05):
So fabulous. Writer.
Speaker 2 (22:07):
Uh So, now we are talking with Gregory Carr and
this way of documenting and keeping the heritage. And that's
where the name comes. It's the culinary and heritage combined.
So colonage, Yes, colonage.
Speaker 1 (22:25):
I like it. And it almost sounds like another language, colinage.
Would you like some colonage? Okay, we made sure to
look it up.
Speaker 5 (22:35):
It is an actual word. I can't remember which language,
but it is a word nothing batter, Okay, but but yeah,
I definitely made sure to look it up before committing
to something like that.
Speaker 1 (22:46):
You get it in English, You're like, this is great.
You find out.
Speaker 2 (22:49):
Well, that's about the little space between the never mind,
I don't want to know gage. So okay, let's break
this down like we're talking to five years five year olds,
because not the audience is super smart, but it's such
a neat concept, but it's new enough that they have
(23:12):
to understand. Somebody wants to commemorate, somebody wants to log,
somebody wants to put down the recipes of their family.
Speaker 1 (23:22):
Step one, step one.
Speaker 5 (23:25):
So the moment you sign up, whether it's a gift
or whether it's for yourself, our ai actually generates four
weekly prompts for you. We do it every month, and
the prompts are based off of your cultural background and
the cuisines you like to cook at home, and it
(23:47):
also takes into account the time of the year. So
right now we're in the holiday season, so the questions
are all kind of based around you know, what's that
one dish that everyone asks you to make for the
holidays or like, what's one tradition that you do every
holiday and a dish.
Speaker 1 (24:01):
That you like to make for it.
Speaker 5 (24:04):
So the first thing you do when you first sign in,
whether you're a gift recipient or personal use, is you
get that question and you can start writing your recipe
right away, or you can actually upload an image of
a handwritten card or printed out recipe, whatever it might be,
and the AI actually extracts everything for you, incursive, even incursive,
(24:28):
which the good ones are always incursive.
Speaker 1 (24:30):
Oh yeah, oh yeah.
Speaker 5 (24:32):
So you know, once you come up with an answer
to the prompt and what dish you're going to write down,
it brings you right into a video recording experience. You
could choose it either video record or voice record or
type it in yourself. But I found that the video
recording brings more of a natural conversation about the dish,
(24:56):
and that ends up being like your introduction gets transfer
ride automatically for you.
Speaker 1 (25:01):
Wow, how old is that?
Speaker 5 (25:02):
Yeah, and it's it's supposed to be just super easy
to use it. You don't have to type a word
if you don't want to, And that was kind of
the user experience I wanted to go for. And then
once you uh, do your introduction. You can actually have
if you don't remember all the steps or the ingredients,
you can actually ask the AI to fill that in
(25:23):
forty two just to give you a head start and
then might jog your memory. Oh, actually, you know, I
don't actually use oregano in this. I use you know,
something else, or I actually like to do some freight
stage you know something that you like to add specific
to the recipe. You have full control over it. So
it's just meant to save time, jog your memory, just
(25:43):
so it doesn't become such a chore to log all
of your family memories.
Speaker 2 (25:48):
So this you will have access to digitally. But also
the ultimate goal is to get it in a hard
bound book. Yes, okay, so this could take any amount
of time you want.
Speaker 1 (25:59):
You take it a year, right.
Speaker 5 (26:00):
To take about a year? Yeah, And so our give
subscription it's for one year and it also includes one copy.
You can add on as many copies as you want
to give out as gifts. But we found that the
kind of the subscription model for a year gives you
enough time to kind of compile a really really cool,
(26:21):
meaningful cookbook. Now beyond the year, you have the option
to continue the subscription if you'd like to keep everything
in the digital experience, but you also have the capability
to download everything that you've got submitted to the app.
Because it's your data, right, it's your stories, it's your images.
(26:41):
You can take it whenever you want. But if you
want to keep it in the nice digital experience where
you can kind of look back at the videos and
the voices behind the recipe, you know, we would recommend
that are.
Speaker 1 (26:53):
There any QR codes or anything that you put in
the book that would take you back to that digital experience?
Speaker 5 (26:58):
Yes, glad you asked. So every recipe in the printed
book comes with a QR code, and when you scan
that QR code, it takes you right into the digital
representation of that recipe.
Speaker 1 (27:09):
Oh cool.
Speaker 5 (27:10):
But we like to put the videos that are recorded
right up front, so you get to see your loved
ones right away when you lock that recipe. It gives
it a really personal and emotional feel that you don't
really get with just a standard recipe collection app or
anything like that.
Speaker 1 (27:26):
So, wow, this is super smart.
Speaker 2 (27:29):
Gregory Carr has been my guest Colonage. You can go
to c U l I n A g E c
U l I n a g E dot app, dot
a pp dot app, colonage dot app will take you there.
It breaks down everything you can start today. You can
(27:51):
give it as a gift to break down full like
the features of it, how it works, printing a book.
Speaker 1 (27:58):
All of that is on the website.
Speaker 2 (27:59):
Soe E U L I N A g E dot app,
dot app. If you go to dot com, I can't
promise what you're gonna see. It could be porn, it
could be ugly, horrible things we don't know's. It could
be in a different language. But if you go to
colonage dot app, that's where you're gonna get the good stuff.
Speaker 1 (28:21):
What a pleasure to meet you. Thanks for coming in.
This is a great idea.
Speaker 5 (28:24):
Thank you so much.
Speaker 1 (28:25):
I love it.
Speaker 2 (28:25):
I'm gonna talk to my family about it because I
think this would be great for a large family.
Speaker 1 (28:30):
Like mind, everybody chip in and give there.
Speaker 2 (28:34):
My mom made a hot dog and it was delicious
one time she put it in eggs. No, she has
better stuff than that, Gregory, what a pleasure. Thank you,
thanks much coming answer having me all right, stick around
more to com the Fork Report. I'm Neil savedra KF.
I am six forty you've been listening.
Speaker 1 (28:50):
To The Fork Report.
Speaker 2 (28:51):
You can always hear us live on kf I Am
six forty two to five pm on Saturday, and anytime
on demand on the iHeartRadio app.
Hey, it's Neil Saved.
Speaker 2 (00:01):
You're listening to kfi EM six forty The four Report
on demand on the iHeartRadio app. Hey, Kayla, yah, know
what do you call a person who can't decide what
kind of pizza to get?
Speaker 1 (00:16):
What? Indecisive?
Speaker 3 (00:31):
Lenny?
Speaker 1 (00:31):
Did? You got it? Let me teach you it.
Speaker 4 (00:40):
YI live everywhere on that their iHeartRadio app. Hey everybody,
it's The four Report, All Things Food, Beverage and beyond.
I am your Wealth had host Neil Savandra.
Speaker 1 (00:52):
Ha.
Speaker 2 (00:52):
Do you do thaks for hanging out? We got a
lot to get to today. We got some great guests
from local restaurants. You know, everybody's still struggling trying to
make ends meat. Uh and for a technique of the week,
let's get into butter, shall we? But uh, there was
a story in the Wall Street Journal and I must
(01:16):
have been set this story by.
Speaker 1 (01:19):
At least five people.
Speaker 2 (01:22):
I don't know, but people love butter and that the
headline read, this is better than butter, whether you're cooking
steaks or roasting vegetables. And we've talked about this actually
many many times on the show.
Speaker 1 (01:40):
But I thought it'd be nice to get back into.
Speaker 2 (01:41):
Butter and explain what people refer to as culinary gold.
It's something often referred to as ghee or clarified butter,
small differences.
Speaker 1 (01:55):
Depending on you know.
Speaker 2 (01:56):
Ghee comes from India and their process I think is
really one of the best for clarified butter. It gets
a little extra nuttiness. So what ends up happening is
you cook out certain parts of the butter and then
(02:18):
you sive them out. So you cook it down, separate
it and sive them out, and in that process you
end up having something that is just pure butterfat. You
don't have the milk solids, you don't have those things,
and that will be part of our discussion today. But
(02:41):
I thought instead of just focusing on ghee or clarified butter,
I'd go through all the different types of butter. So
I'll get into this and i'll explain how to make
it coming up in a month, but let's start with
the basics. Unsalted butter. Often you'll see it labeled sweet
cream butter. Same same and super versatile. It's used a
(03:04):
lot in cooking and baking. The reason why it is
used often in cooking and baking so that the person
baking or cooking can control the level of salt.
Speaker 1 (03:19):
In baking. I understand there's a lot of control there.
Speaker 2 (03:26):
I've always thought this notion was silly. You're talking about
like a quarter of quarter teaspoon of salt, that's what's
in a stick of butter. I think a lot of this.
I've read article after article after article that some people
(03:52):
that there was kind of a conversion problem when some
of the old old recipes were kind of brought into
modern day but forever, for whatever reason, people swear by this,
and that's because different makers might put different amounts of
salt in it, and I get all of that, but
if you're using the same brand from the same location
(04:15):
all the time, I think you know how to compensate.
There's salt in all kinds of things. There's salt and cheese,
so I always thought it was a little I hear
people swearing by it all the time, and bakers will
probably come at me, but they're the pros.
Speaker 1 (04:32):
I'm not. But I always thought that it's just one of.
Speaker 2 (04:37):
Those weird culinary things getting passed down. So I have
both here and really, unsalted is used for cooking and
baking for the most part, and then salted butter is
used as a spread when you're putting it on top
of something like a piece of grape bread, or even
if you're topping off I don't know, rice or something.
Speaker 1 (04:58):
I will use it.
Speaker 2 (05:00):
Salted butter is exactly like sweet cream butter. It just
has that quarter teaspoon of salt in it. That's the reality.
So those are the type of things that you have
the most in the house. Those are probably what you
have most. You could do one or the other. If
you have unsalted, just put a little salt on it.
I had some wonderful, wonderful butter the other day and
(05:23):
some bread, and the way it was served is with
this gorgeous chunk of butter and with a sight of salt,
like finishing salt. Beautiful. And you could literally take that,
put it onto your bread and then sprinkle a little
salt on it if you wish. Not a problem, Easy peasy.
(05:46):
So let's get into the clarified butter part. This is
what people referred to as culinary gold, and I'll tell
you why. So the milk fat is rendered from the butter.
You separate the milk solids in the water from the butterfat,
so you're cooking it at a low temperature, and as
you're cooking it, when you put butter in a pan,
(06:09):
you know how bubbles and kind.
Speaker 1 (06:10):
Of sizzles a little bit.
Speaker 2 (06:12):
Well, the reason that is is that the fat is
starting to heat up. And what doesn't mix oil and water.
So when you melt the butter down from a solid,
the water in there starts to evaporate because the oil
is heating up. That's why things make noise when you
deep fry them, and that's why you don't want to
(06:35):
put a frozen turkey deep fries deep fry a frozen turkey.
For people who have done that, I am not, but
I've seen the pictures. Because oil and water don't mix.
They mix even they have even less good times when
the oil is hot, So that part of sizzling, once
(06:56):
it starts to stop sizzling, than the water's gone.
Speaker 1 (07:00):
It's evaporated. Next you're going to.
Speaker 2 (07:02):
See these little bits of the milk fat start separating,
and that's the process. Then you take it and you
put it through a sieve and a cheese cloth that
will catch all that milk fat, and what you'll have
is clarified butter, no water in it, and the milk
(07:24):
solids removed.
Speaker 1 (07:25):
What does that do well, It gives.
Speaker 2 (07:27):
It a nutty flavor because that milk fat in the
process of rendering starts to caramelize and get that nutty
flavor to it, which is wonderful. But really what it
does is it changes the smoke point. Smoke point is
important in oils and fats because that means the smoke
point is when they start to break down. That's when
(07:50):
they lose some of their properties. That's when they start
to get nasty smelling and things like that and end
up bringing a foul odor and taste to something rather
than the loveliness that they're supposed to do. Butter comes
in at about three twenty five three seventy five.
Speaker 1 (08:08):
That's when it starts to break down.
Speaker 2 (08:09):
That's when it starts to smoke really heavily, and that's
why sauteg and butter. Usually you'll cut it with some
olive oil or something like that. The olive oil has
a higher smoke point, kind of takes care of that
and buffers the butter. But what you can do is saute.
When you're doing steaks, if you're going to sear them off,
you're roasting vegetables, you can use clarified butter or ghee,
(08:33):
and that'll boost that smoke point up to around forty five,
so you get about one hundred degree higher heat out
of clarified butter that doesn't have that milk fat. Also,
a lot of it has a lactose, the casin that
is the lactose, and all of that kind of wicked out.
(08:54):
And so those that are intolerant or have a milk
allergy usually can handle clarified butter even better. So you
melt that butter, allow the things to separate, water, evaporate, solid,
float to the surface, You skim them off, put them
through a sieve and a cheese cloth, and what's left
out is left over is this beautiful pure butterfat with
(09:19):
a higher smoke point, still has the great flavor of butter,
has a little nuttiness, great on popcorn, all of these things.
Speaker 1 (09:26):
It's a great thing to do.
Speaker 2 (09:27):
But every once in a while everybody starts praising it again,
and it's been around forever. So we'll get back to
butter more different types of butter, organic whipped butter, European style,
all these things. When we return with technique of the week,
it is the Fork Report on Neil Savadra. Let's get
the latest news now, OKAFI Newsroom.
Speaker 3 (09:43):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (09:50):
Good food, good conversation, A lot to get to today.
We're gonna introduce you to some folks that have restaurants
and some food you're gonna want to put you your mouth,
all that great stuff.
Speaker 1 (10:01):
Right now, we're in the middle of technique of the week.
Speaker 2 (10:04):
The technique we're looking at is butter using butter, what
kinds of butter? Knowing your butter butter butter, butter, butter butter. Yum, yum, yum.
They go back and forth. And I know that we
have people that don't eat animal products of any kind
and we respect them. We respect everybody in their dietary
(10:25):
limitations or dietary needs or dietary beliefs.
Speaker 1 (10:29):
Well, it's all welcome.
Speaker 2 (10:31):
But I will tell you that I am not somebody
who will demonize something over something else because.
Speaker 1 (10:40):
I just hate that.
Speaker 2 (10:41):
I think it causes problems with eating. I think it
causes disorders. I think it caused all kinds of problems.
We have learned over the years that animal fats are good,
they can be nutritious and they can be valuable in cooking.
We've also learned that when we trying to mess with
fats and margarine and things like that growing up was
(11:04):
very popular with us, that it didn't have the benefits
that once were thought and actually caused some problems. So
I will say that I absolutely use animal fats.
Speaker 1 (11:18):
I eat animals.
Speaker 2 (11:19):
Too, so it doesn't go against the way I live,
but I want to recognize that out of respect to
those that might have issues with it. Moving on from
clarified butter to organic butter comes from cattle raised without antibiotics,
which really, you know, the way we've moved through farming
(11:42):
and having to use things like antibiotic antibiotics and growth
hormones and all those things. I'm equally as down upon
as I am for proper raising and the proper care
of these animals.
Speaker 1 (12:02):
I know that might.
Speaker 2 (12:02):
Seem contradictory to some, but I just tell you the
antibiotics and there the growth hormones, all that stuff is
more garbage than we need. So organic butter is raised
without those things antibiotics, growth hormones. They're given one organic feed,
grown without toxic pesticides, synthetic fertilizer, all of that, and
(12:23):
you can find it in unsalted and salted and you
use it just like conventional butter.
Speaker 1 (12:28):
The whipped butter. This has air or other gas.
Speaker 2 (12:33):
Like nitrogen, and it's added to to make it less
dense than standard butter. So kind of a little goes
a long way. This increased volume is you know, less
calories per tablespooon it can even be half, and it's
got a lighter texture. But to keep in mind, it's
(12:53):
got less calories because it's got more air in it.
Best for spreading on toast finishing. It's not recommended for
baking or cooking at all. It's just a spread. It's
spread easier to spread because it's got the air in it,
and it's lighter and whipped and all that European style
butter which a lot of people love.
Speaker 1 (13:13):
I do too. This is you know why.
Speaker 2 (13:16):
French croissants are so lovely and airy and delicious. It's
got extra milk fat eighty two to eighty five percent
for most brands. So your European style butter has less moisture.
It's got less of that water in there than standard butter,
and it's got all that milk fat in it. So
this is like the oppositely clarified butter, makes pastries, tender,
(13:41):
fluffy cakes. It's often it's made with fermented or cultured cream,
so it has a little bit of tang to it,
and it could be used for any.
Speaker 1 (13:51):
Sort of cooking task.
Speaker 2 (13:54):
Spreadable butter is regular butter and some vegetable oil added
in so it spreads easier. Not recommended for baking or cooking. Again,
like butter, it has less than forty percent forty percent
or less of milk fat. Not recommended for baking or cooking. Also,
butter like spread, keep that in mind, not recommended for
(14:18):
baking or cooking either. It's just like a buttery flavored spread.
So that's the basic breakdown of ya butters to use
but enjoy. Just butter is one of those wonderful, wonderful
things in the world. All right, we'll be back with more,
So go nowhere. It is the Fork Quort on Neil
Savadra KFIM six forty. Let's get the latest news now
a KFI news.
Speaker 3 (14:39):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (14:46):
If you're new to the show, Every Saturday, we gather
for three hours. No other show like it of its kind.
Then I'm more especially not here in California, to have
three hours to celebrate food, the people that make it,
culture behind it, cooking at home, going out to eat,
surrounding things. You know, cocktails whether they are zero ABV or.
Speaker 1 (15:09):
You like to lean on them.
Speaker 2 (15:12):
As I say, all of that and more, And I
get to be your host, and it's a real honor
to hang out and introduce you to people that are
interesting and fun and creative as well as just talking shop.
So stick around right now, we're going to talk to
Gregory Carr. And this is a really fascinating idea. So
(15:33):
why don't you pull up that Mike, Gregory and break
down a little bit of what you do.
Speaker 5 (15:41):
Absolutely well, thank you so much for having me on
the show.
Speaker 1 (15:44):
Oh my pleasure.
Speaker 5 (15:45):
That is awesome. Yeah, I'm here to talk about my company, Colinage,
and Colinage is a new app that basically helps your
family or just your self preserve their recipes and stories
behind them so that we never really lose those memories.
Speaker 2 (16:05):
And thus it was sadder than when you have you know,
or more sad than having a family recipe get destroyed
or lost because it was on that piece of crappy
paper there, pretty handed down, or never.
Speaker 5 (16:16):
Even asking about it. Yeah, and yes, I mean it
turns our everyday cooking traditions into a beautiful heirloom cookbook
that you could print anytime. And you know, I came
to the idea about I'd say about three or four
months ago. I had this memory of this cookbook that
(16:38):
was on the countertop in my mom's kitchen and I'd
always seen it. I asked about it one day and
I said, hey, Mom, I never see you actually using
this cookbook. Why do we have it? It's full, It's
full of Cuban dishes. My mom came from Cuba when
she was eight years old, and I've never once seen
(17:00):
them use it, and so I was curious about it.
And her response was, well, we have kind of our
own way of cooking these dishes. And I kind of
bought this book because I thought it was interesting. It
was about our food culture and our dishes that we
make every day. So I thought that was kind of
interesting because, you know, it reminded me how fragile, you know,
(17:25):
that knowledge of our family recipes really is. You know,
once we lose that knowledge, it's you know, it's gone forever.
We can't just pull up the phone and say, hey,
hey mom, how do I how do I do this dish?
I want to make it, you know, for my family
one day. So that was where the idea really came from.
It's kind of this way for us to not only
(17:47):
capture the recipes, but the stories behind them, which I
think is very powerful because it's not just about you know,
how we make the dish, it's like how we learned it, right,
It's how you know, who taught us that dish? Why
did they learn it this way? So I started doing
a little bit of research on you know, what our
(18:08):
age groom, you know, I'm a millennial, what gen Z
is also doing in terms of retaining their family recipes.
And I found this interesting study that was done for
about two thousand people, and this was done a couple
of years ago, whereby a gen Z said that they
were about fifty three percent or so would retain their
(18:30):
and cook their family recipes. And that's a pretty concerning
trend to me. Yeah, because the millennial group clucked in
and around sixty eight percent, So we're losing pretty big
percentages here as the generations go. And you know, I
thought that was a very concerning trend.
Speaker 2 (18:48):
So, yeah, there is everything grows. We're living in a
moving changing in a lot of good ways. I mean
changing society. That's that's part of culture. A lot of
people think that saving culture is only keeping things in
the past, and it's not. It's remembering them as you
(19:09):
move forward and not losing them. You want those things
because they are the foundation, and that does concern me
that we're not keeping those You should sit down with
family members, you know, camera in hand if you have to,
and video the process because let's face it, some of
those older recipes, they're not in measuring cups. They're in hands, right.
(19:32):
They grabbed the you know, they were taught to grab.
I know my mom still cooks that way. Sometimes we
come back, we'll talk more about the app. So's I
was looking there is it something that you find, you know,
at the Apple store or something like that, or the
app store rather or so.
Speaker 5 (19:50):
I decided to keep it only on the web, just
because I wanted it to be as easy as possible
for every generation to use. Gotcha, So no passwords, no logins,
some memorize you get a link every week about a
prompt for a recipe and you click that link and
you're right into the experience. You can film yourself and
talk about it. So it's supposed to be really easy
(20:12):
to use.
Speaker 1 (20:13):
Oh that's cool.
Speaker 2 (20:13):
Okay, we'll get into more of that when we come
back talking with Gregory Carr and it's called Colonage. Yes,
Colonage c A U l I n Age. We'll talk
more about the cookbooks, saving recipes, family recipes, passing them
along and all those when we come back. Great time
for the holidays to be thinking about these things when
(20:35):
we connect with family.
Speaker 3 (20:37):
You're listening to The Fork Report with Neil Savadra on
demand from KFI AM six forty.
Speaker 2 (20:45):
Hey everybody, it's the Fork Report. I'm your well fed host,
Neil Savadra.
Speaker 1 (20:49):
How do you do.
Speaker 2 (20:50):
We'll get back and chatting with gregre in just a
moment about his just fascinating way to preserve family recipes
not only in the digital realm, personal and connective to
whoever you want to be connected to it, so other
family members. No one else can have the digital aspect
of adding things, whether it's photos of or written down recipes,
(21:13):
whatever it is, and then you can have them bound
in a hard bound book as a keepsake as well.
Fascinating in a great concept, one of the best uses
of the Internet when you think about preserving family stuff.
Speaker 1 (21:26):
We'll get back to that in a moment.
Speaker 2 (21:28):
Someone asked on the talkbacks, I was talking about a
book about the book of Cocktail Ratios written by one
of my favorite writers, Michael Ruhlman, who did the book
Ratio about cooking and baking ratios. But this is a
newer one. This is the Book of Cocktail Ratios, also
by Michael Ruhlman r U h LMA. And it's brilliant
(21:51):
breakdown of how all recipes are basically in cocktails.
Speaker 1 (21:55):
They call them specs.
Speaker 2 (21:57):
The specs are broken down into the ratios of your sweet,
your sour, your spirit, and these types of things.
Speaker 1 (22:05):
So fabulous. Writer.
Speaker 2 (22:07):
Uh So, now we are talking with Gregory Carr and
this way of documenting and keeping the heritage. And that's
where the name comes. It's the culinary and heritage combined.
So colonage, Yes, colonage.
Speaker 1 (22:25):
I like it. And it almost sounds like another language, colinage.
Would you like some colonage? Okay, we made sure to
look it up.
Speaker 5 (22:35):
It is an actual word. I can't remember which language,
but it is a word nothing batter, Okay, but but yeah,
I definitely made sure to look it up before committing
to something like that.
Speaker 1 (22:46):
You get it in English, You're like, this is great.
You find out.
Speaker 2 (22:49):
Well, that's about the little space between the never mind,
I don't want to know gage. So okay, let's break
this down like we're talking to five years five year olds,
because not the audience is super smart, but it's such
a neat concept, but it's new enough that they have
(23:12):
to understand. Somebody wants to commemorate, somebody wants to log,
somebody wants to put down the recipes of their family.
Speaker 1 (23:22):
Step one, step one.
Speaker 5 (23:25):
So the moment you sign up, whether it's a gift
or whether it's for yourself, our ai actually generates four
weekly prompts for you. We do it every month, and
the prompts are based off of your cultural background and
the cuisines you like to cook at home, and it
(23:47):
also takes into account the time of the year. So
right now we're in the holiday season, so the questions
are all kind of based around you know, what's that
one dish that everyone asks you to make for the
holidays or like, what's one tradition that you do every
holiday and a dish.
Speaker 1 (24:01):
That you like to make for it.
Speaker 5 (24:04):
So the first thing you do when you first sign in,
whether you're a gift recipient or personal use, is you
get that question and you can start writing your recipe
right away, or you can actually upload an image of
a handwritten card or printed out recipe, whatever it might be,
and the AI actually extracts everything for you, incursive, even incursive,
(24:28):
which the good ones are always incursive.
Speaker 1 (24:30):
Oh yeah, oh yeah.
Speaker 5 (24:32):
So you know, once you come up with an answer
to the prompt and what dish you're going to write down,
it brings you right into a video recording experience. You
could choose it either video record or voice record or
type it in yourself. But I found that the video
recording brings more of a natural conversation about the dish,
(24:56):
and that ends up being like your introduction gets transfer
ride automatically for you.
Speaker 1 (25:01):
Wow, how old is that?
Speaker 5 (25:02):
Yeah, and it's it's supposed to be just super easy
to use it. You don't have to type a word
if you don't want to, And that was kind of
the user experience I wanted to go for. And then
once you uh, do your introduction. You can actually have
if you don't remember all the steps or the ingredients,
you can actually ask the AI to fill that in
(25:23):
forty two just to give you a head start and
then might jog your memory. Oh, actually, you know, I
don't actually use oregano in this. I use you know,
something else, or I actually like to do some freight
stage you know something that you like to add specific
to the recipe. You have full control over it. So
it's just meant to save time, jog your memory, just
(25:43):
so it doesn't become such a chore to log all
of your family memories.
Speaker 2 (25:48):
So this you will have access to digitally. But also
the ultimate goal is to get it in a hard
bound book. Yes, okay, so this could take any amount
of time you want.
Speaker 1 (25:59):
You take it a year, right.
Speaker 5 (26:00):
To take about a year? Yeah, And so our give
subscription it's for one year and it also includes one copy.
You can add on as many copies as you want
to give out as gifts. But we found that the
kind of the subscription model for a year gives you
enough time to kind of compile a really really cool,
(26:21):
meaningful cookbook. Now beyond the year, you have the option
to continue the subscription if you'd like to keep everything
in the digital experience, but you also have the capability
to download everything that you've got submitted to the app.
Because it's your data, right, it's your stories, it's your images.
(26:41):
You can take it whenever you want. But if you
want to keep it in the nice digital experience where
you can kind of look back at the videos and
the voices behind the recipe, you know, we would recommend
that are.
Speaker 1 (26:53):
There any QR codes or anything that you put in
the book that would take you back to that digital experience?
Speaker 5 (26:58):
Yes, glad you asked. So every recipe in the printed
book comes with a QR code, and when you scan
that QR code, it takes you right into the digital
representation of that recipe.
Speaker 1 (27:09):
Oh cool.
Speaker 5 (27:10):
But we like to put the videos that are recorded
right up front, so you get to see your loved
ones right away when you lock that recipe. It gives
it a really personal and emotional feel that you don't
really get with just a standard recipe collection app or
anything like that.
Speaker 1 (27:26):
So, wow, this is super smart.
Speaker 2 (27:29):
Gregory Carr has been my guest Colonage. You can go
to c U l I n A g E c
U l I n a g E dot app, dot
a pp dot app, colonage dot app will take you there.
It breaks down everything you can start today. You can
(27:51):
give it as a gift to break down full like
the features of it, how it works, printing a book.
Speaker 1 (27:58):
All of that is on the website.
Speaker 2 (27:59):
Soe E U L I N A g E dot app,
dot app. If you go to dot com, I can't
promise what you're gonna see. It could be porn, it
could be ugly, horrible things we don't know's. It could
be in a different language. But if you go to
colonage dot app, that's where you're gonna get the good stuff.
Speaker 1 (28:21):
What a pleasure to meet you. Thanks for coming in.
This is a great idea.
Speaker 5 (28:24):
Thank you so much.
Speaker 1 (28:25):
I love it.
Speaker 2 (28:25):
I'm gonna talk to my family about it because I
think this would be great for a large family.
Speaker 1 (28:30):
Like mind, everybody chip in and give there.
Speaker 2 (28:34):
My mom made a hot dog and it was delicious
one time she put it in eggs. No, she has
better stuff than that, Gregory, what a pleasure. Thank you,
thanks much coming answer having me all right, stick around
more to com the Fork Report. I'm Neil savedra KF.
I am six forty you've been listening.
Speaker 1 (28:50):
To The Fork Report.
Speaker 2 (28:51):
You can always hear us live on kf I Am
six forty two to five pm on Saturday, and anytime
on demand on the iHeartRadio app.
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