August 10, 2024 • 26 mins
Technique of the Week: Tri-Tip. Wendy’s using AI in the drive-thru. Taco Bell using AI
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niel Sevedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. We gather for three
hours every Saturday to celebrate food, the people that make it,
the culture behind it, and it's mostly a sanctuary from
the news of the week, anything heavy, So we have
three hours to kind of lighten things up, but sometimes
the news gets tangled in there. I will tell you.
(00:24):
Producer Kiki is filling in for Kayla today and we
were talking about looking at I don't know, is this
is this career something like that. They're doing the wet
or the red carpet for dead Pool versus Wolverine last
if she saw it and she said yes and then
and then it was great And I haven't seen it yet,
but it hit me that Hugh Jackman and I are
(00:47):
the same age between that and the French pole vaulter.
I'm feeling very bad about myself is both a man
and a human being. So AnyWho, I'm going to try
and get on the wagon and do what little I
can to make myself happy, and that is talking food
(01:10):
with you and hanging out. So thanks for joining me today.
Hugh Jackman, and our same age, we don't look like
the same species. Good for him, buddy boy. All right,
try tip. I love Try Tip. And summer is still here.
I know the kids, many of us here in Los Angeles.
(01:32):
Our kids are going back to school starting Monday, but
summer is going to continue to roll on. We have
great temperatures in the eighties through the coming week, so
and today, of course, so let's enjoy it with some
Try tip.
Speaker 1 (01:48):
And if you're looking for.
Speaker 2 (01:51):
Kind of that smoky brisket flavor, but you don't want
to put the time into a trickier cut and one
that takes longer to really get right bobs and weaves
a little bit more, then tri tip is going to
be your new favorite cut of beef if it isn't already.
(02:11):
It's a triangular cut. It comes from the bottom of
the surloin, gives it that distinctive kind of boomerang shape.
And of course it's name. It's packed with a lot
of flavor. People mix it up sometimes with brisket or
something when it's cut, they see it like that or pekanha,
but it's not. Tri tip is unique unto itself, very
(02:35):
popular here in southern California, you might be surprised if
you travel how less well known it is, because here
in southern California, we love this cut. It's also known
as the California cut. By the way, it's also called
the bottom sirloin bot, it's called the Newport steak, it's
(02:55):
called the Santa Maria steak, or even the poor man's brisket.
Incredibly tasty, but unlike brisket which comes from the front
of the cow, this kind of back in front of
the back legs a little bit just below there in
the kind of crook, but that cut the brisket that
(03:15):
comes from the front of the cow. It needs long,
low and slow cooking. But tri tip cooks like a steak,
which is what makes it simple to cook. It's pretty
full proof and will break down you know what to do,
but it's pretty full proof and it's so meaty and delicious.
(03:39):
Has a bit of an interesting history. Back in the
early nineteenth century, it was used for hamburger, for it
was grounded a hamburger meeting, and it wasn't until the
fifties that Bob Schultz of Santa Maria Market started cooking
it like a steak, and people loved it and that's
one of the reasons why that Santa Maria season and
(04:00):
grilling is one of the techniques and one of the
reasons why people call it the Santa Maria steak.
Speaker 1 (04:06):
So preparing it.
Speaker 2 (04:08):
Tri tip usually is about between one and a half
pounds to two and a half pounds. That's about the
size the cut, so keep that in mind. It's great
for groups, and you can cook many of them at
one time.
Speaker 1 (04:22):
But it's great for groups.
Speaker 2 (04:23):
There's only a couple of things we'll get into that
are important about cooking it properly. But the cool thing
is that you can get a lot out of it.
You can kick it, cook it and cut it at
most about half an inch. That mostly you want to
keep it a little thinner, but it's it's just again
so medium, so terrific. So you can get it from
(04:44):
a butcher. You can get it either trimmed or untrimmed.
Of course, you can get this at the grocer as well.
Untrimmed is usually cheaper, but if you don't have a
very sharp knife and an understanding of how to trim it,
it's worth paying a bit extra to have the butcher
handle it. If you're cooking for smaller groups, you might
prefer buying individual tried tip steaks. Some people like it
(05:05):
that way. I prefer that big boomerang style cut. When
you're prepping your try tip, you want to cut off
any rough edges because you want it as condensed as
possible any because the thinner it's already naturally going to
have those thin endings the tips and or at least
(05:25):
one tip, and that tip is going to cook more
quickly than the rest of the cut, so you want
to kind of have it as shaped as possible. You
want to get silver skin off. If you're not sure
what silver skin is. Most of the time when you
come across silver skin is when you're cooking ribs. It's
that kind of plastically thin, silvery skin that is left
(05:46):
on there, that connective tissue that is on that. You
want to get that off, and you want to trim
the fat. It's okay to leave a little bit, but
you want to remove any thick chunks. You don't want
flare ups. And also you want to end up with
this lean, boneless piece of meat. That's one of the
sexy parts of that try tip. Super versatile with the seasoning,
(06:07):
so really your palate is king or queen in this circumstance.
So whether you prefer a dry rub or a wet rub,
you can season it generously with salt, pepper, and then
your favorite spice spices. If you're going to do a
dry rub, you might want to use a neutral oil
before applying all of that. Some people use it, some
(06:30):
people use the natural moisture of it, but either way
you're going to get it good. If you want to
start even simpler, you can start with a prepackaged pre
season cut. Our friends at Toffee have Bill Bailey's. Bill
Bailey's is another one of their companies, and you can
(06:51):
find it at Costco, Vonn's, most grocery stores. You could
find them prepackaged. I love their style. They have a
Santa Maria. They have a steakhout style. I think they
just launched recently. I saw it at Costco, but I
think it was launched recently. Their Korean barbecue flavor as well.
(07:13):
So if you want to start out using a prese,
you gave me, you gave me your round mouth.
Speaker 1 (07:20):
That sounds so good, right.
Speaker 2 (07:22):
And that's a new that's a new flavor. I haven't
tasted it yet, but that's from Bill Bailey as well,
I believe, which is part of Hafey, our friends at
haffe So it's made and produced locally, which is great.
We don't have many of that anymore. If you heard Gosh,
a couple of weeks ago, we had Henry on and
(07:43):
from Haffey and he broke down some of those things.
But really I saw them produce and package all these
things right there locally, and it's pretty cool. And Vernon,
it's pretty cool. So you can get that to start
to get your cooking down and you can see your
flavors and the things that you love. But very good
(08:06):
way to go, very versatile. As I said, you can
use whatever seasoning you want to bring that out. All right, Well,
break down more of try Tip and cooking it, and
it's some tips for you as well. Our technique the
week is try Tip. Such a great cut, beloved here
in southern California, incredibly beefy and flavorful. Grill it, roast
(08:31):
it all kinds, smoke it all kinds of ways to
do it. Gives you a lot of that brisketty goodness
without the low and slow time because you can do
this much more quickly and enjoy it much more sooner
great for large groups of people as well.
Speaker 3 (08:47):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:53):
We talked food for.
Speaker 2 (08:55):
Three hours on a Saturday. Thanks for hanging out. It's
a beautiful freaking day today outside, gorgeous. I hope you're
spending some time outside and enjoying this great weather. It
looks like it's going to be in the eighties throughout
the week as well. Just we're very lucky to be
here in southern California outside of you know, homelessness, crime,
(09:17):
armed robbery, taxes.
Speaker 1 (09:20):
But that weather, am I right? Okay?
Speaker 2 (09:23):
Coming up in a little bit, we're gonna get into AI,
how they're using AI more and more in the food industry. Plus,
my friendship been on the show many many many times.
I've I bet Pepee she's coming on from bake Space
and gonna be talking about their bake bot and it's
very cool and how they use AI now on bakespace
(09:47):
dot com.
Speaker 1 (09:48):
So I'm excited to talk to her about that.
Speaker 2 (09:50):
We're going to talk a little bit about Black Restaurant Week,
which is coming and if you've never partaken in it,
I encourage you to do so, obviously a great way
to participate and help all the different folks that love food.
We are lucky to have a very multi cultural experience
(10:14):
food wise in Southern California, and we'll tell you more
about that coming up in just a little bit. Talking
about try tip, it's rich, it's meaty, it's delicious for
technique of the week, less fat than brisket, cooks tender,
just lovely like brisket, great for smoking, grilling, roasting, shines
(10:35):
when cooked to a nice medium rare, which is how
I like it because of its triangular shape. Though, keep
in mind the hot tip here is that that tip
will get hot, it gets small at one and that
tip is going to cook faster in the center. So
if somebody wants it a little more cooked, then you
can cook from that tip side of it and leave
(10:59):
the medium rare lusciousness for everyone else. So once the
try tip reaches your desired dudness, you give it a
final seer on a hot grill or pan, get that
nice crusty crust on it. And it's just simple. It's
just very simple. It's easier to cook than brisket. It's delicious.
(11:19):
You have to have a good instant read thermometer to
get in the thickest part. So you want to grill
a try tip, that's the way I like to do it.
Before you grill, you take the trytip out of the fridge.
You trim if it needs it. I don't do that
whole thing where chefs and grill masters say, hey, take
(11:39):
it out and let it come to room temperature. Your
try tip will never come to room temperature in the
center by leaving it out without becoming ridden with bacteria.
It's going to take more than two hours, which is
the safe period, more than two hours to come to
(12:00):
seventy degrees in the center.
Speaker 1 (12:01):
I assure you. So I don't do that stuff.
Speaker 2 (12:04):
But you want to season it up, put that try
tip working it with You know you're gonna massage in
your spices, could it well press it in If you're
gonna use a marinade, don't let it sit for more
than twelve hours. You want to get the flavor of
the beef. That's where it's at.
Speaker 1 (12:19):
Prep that grill. You want to light the grill.
Speaker 2 (12:21):
Aim for medium heat around three hundred and fifty to
three seventy five degrees. Let it preheate for seventy eight minutes.
If you're doing a gas grill, you may even need
more like fifteen minutes. This is a sweet spot for
cooking the try tip in about thirty five to forty minutes,
depending again on its size. As I said, the average
(12:41):
size is between one and a half to two and
a half pounds. Position that meat. You want to place
that try tip fat side up. Of course you're trimming
a lot of that fat, but what's left the fat
side is up middle of the grill between two burners.
Speaker 1 (12:56):
Helps avoid flare ups.
Speaker 2 (12:57):
You don't want that fat, you know, going down and
causing it to scorch your meat. Keep an eye on it.
You can put the grill cover down, but keep an
eye on the rose. You don't want those flare ups,
and you do want to ensure that temperature stays around
three hundred and fifty degrees. You can flip every fifteen
minutes if you want, a lot of people go no,
(13:19):
you got to leave it there. You want to leave
it there when you're searing, but when you're cooking, you're
rotating the juices.
Speaker 1 (13:25):
That's fine.
Speaker 2 (13:26):
A lot of a lot of times you don't want
to be moving things around. But in the case of
a try tip, go ahead, flip it, lift the grill
cover slightly to check for flare ups hot spots. One
side is cooking on unevenly. You can spin it around
as well, but just don't flip it more than necessary
and use tongs. Don't pierce the meat. You want to
(13:48):
leave that for rating the temperature, check for dunness. Some
people like if it bounces. If it's bouncing on the
you know that it's tightened up. But really you want
to check that temperature about one twenty five. That's when
I start moving one twenty five. That's going to give
you because it's going to go up about eight eight
(14:09):
ten degrees when you take it off, and you want
about one thirty one thirty five for medium in its
final temperature. And then letting it rest. I know a
lot of people go let it rest for ten minutes.
That means nothing. It's different. You know, how can you
say let it rest for ten minutes when it can
be between one and a half to two and a
half pounds.
Speaker 1 (14:27):
It's ridiculous.
Speaker 2 (14:29):
In order to keep the juices inside. The science is
taking the temperature in the same center thickest part when
it comes down to one twenty. You want it to
cool down to one twenty and then you know that
it is now done with its constricting and it won't
(14:50):
push those juices out. Slicing it is going to be
key when you slice it. Keep in mind it is
an angle. It's like an elbow. It looks like an elbow,
so the grain is actually going in two directions. Cut
on the elbow and you're going to see where the
grain changes. Cut on the elbow to separate into two
pieces now and then cut against the grain. Okay, that's
(15:13):
going to make it tender. You can cook it perfectly
and then cut with the grain and it will be
tough as hell. So cut it wants to separate the
two directions of the Try tip the three points. It's
got a bit of an elbow. Cut it there and
then cut against the grain and you're going to have
great results. Boone net Patito. We'll be back with more.
(15:34):
So go nowhere.
Speaker 3 (15:35):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (15:41):
How do you do?
Speaker 2 (15:43):
Thanks for hanging out today, bediful August day today, as
we're in more, I don't know they're still high, but
normal range. I think we'll hit somewhere around eighty eighty
five eighty six something like that. I know, I'll just
make it up. I'm not giving the weather for sure.
(16:04):
I'm just saying and it looks like it's going to
stay that way throughout the week, So enjoy yourself AI
which is a couple of stories, and then a guest
coming up a little bit later, Bevet Pepei from bakespace
dot com is going to be talking about using AI
in the kitchen, but we're seeing it in fast food
(16:25):
restaurants as well. Wendy's is using AI and they're going
to use it more and more as they continue to
investigate its benefits. So they are expanding its AI drive
through to speak both English and Spanish, and I think
this is pretty darn cool. So they're making their ordering
(16:46):
at the drive through easier by adding Spanish language support
to its AI system. Now, back in twenty twenty three, Wendy's,
you know, raking in tons of dough over twelve billion dollars.
It's the fifth largest fast food chain in the US.
Some people here in California go gush, but I don't
(17:07):
see them all over the place like others it's because
Wendy's is smart and it's a pain, and they ask
to have a business in California, so they only have
they have less of them here, but you go out
of California and they're ever reware. So they're massive, and
they're focusing on improving customer service. They want to break
(17:29):
down those language barriers and they want to utilize AI
the best way they can and this technology just like
every company does. So the company announced that it's fresh
Ai drive through technology can now take orders in both
English and Spanish. They tested this fresh Ai, which it
developed by the Way, in partnership with Google Cloud. They
(17:51):
were testing it earlier this year. The tech uses Google
Clouds Advanced AI to help with taking orders at the
drive through, and it's already in twenty locations across Ohio
and Florida, but that's growing. The system works alongside the
restaurant's existing point of sale, so that pos setup that
they use and that is how they take orders still
(18:13):
being used. But it enhances this service and it's not
replacing the human touch. You're still going to have humans
interacting as well. And I know that's the first thing
that people say, Well, what about the human part more
on that coming up, because that will stay. But this
(18:34):
is not the first type of company, fast food companies
to separate that human experience. And I'm not saying they're
doing that. They're saying this is going to enhance it.
But only time will tell because cost is going to
be key cost and experience. So according to Wendy's, Fresh
Ai isn't meant to replace a drive through staff. It's
there to support them, and adding Spanish to the mix
(18:57):
makes sense. I mean here in southern CALIFORNI on you absolutely,
But given that forty two million Americans speak Spanish at home,
customers will be able to say Spanish or Espanol and
at the drive through and it will switch the fresh
Ai system to their preferred language. The hope in the
future is that they're going to be able to roll
it out not only to more locations, but also more
(19:20):
languages as well, because even if somebody speaks English, they
may feel more comfortably more comfortable rather speaking in Spanish
when it comes to a detailed order or something like that.
So fresh Ai the thing about it, it is generative AI.
Now that's a different it's like a step up from
(19:43):
the traditional AI chatbots. That we may be used to
those follow strict they're really pre programmed rules they have
to live by and exist by and work by.
Speaker 1 (19:54):
Where it's different.
Speaker 2 (19:55):
It's different with this generative AI, which can adapt to
new inputs or offer more of a personalized experience. They're
still working on it. Initial tests saw about a fourteen
percent of orders needed human help to fix errors, especially
when it dealt with the multiple languages. But keep in
(20:16):
mind that on average, a human worker is only about
eighty five percent accurate. So we shall see how this
works and how it moves forward. But as far as
Wendy's go, the chain has had a history of adapting quickly.
Last year, it ditched a plan to build seven hundred
ghost kitchens by twenty twenty five in favor of other strategies.
(20:39):
So they're a smart company and they're looking at these
these changes wisely. So it looks like they're continuing to
evolve and respond to what customers want. And so you
and I hopefully and all of this will be the
ones that benefit. Another fast food place, very Local, is
(20:59):
doing some with AI as well. I'll tell you about that.
So go nowhere.
Speaker 3 (21:04):
You're listening to the Fork Report with nil Savedra on
demand from KFI AM six forty.
Speaker 1 (21:10):
How do you deal?
Speaker 2 (21:10):
Thanks for hanging out with this Saturday, beautiful day, but
I'm happy to be with you until five o'clock as
we celebrate food per uge. AI has kind of been
a theme throughout the program today and we're going to
talk more about it coming up with babet Pepei. She
is from bakespace dot com. Bakespace dot com. She's been
(21:33):
on before for many of the bake space events and
the like, but right now has something called the baker
Bot and it is a baker bot or bake bot,
maybe it's a bake bot. So we'll talk about that
in how you can use AI in the kitchen. And
I'm really having fun poking around with this on bakespace
(21:55):
dot com, so we'll get into that coming up in
just a little bit. But Taco Bell's got a big
chain coming AI in their drive through. We just talked
about Wendy's doing this, but they're going to be doing
this too, and some people dig it, some people don't.
I will give you my thoughts on it as well,
but let's break it down a little bit because every
(22:16):
time you turn around, companies are looking into using AI.
Speaker 1 (22:22):
It's going to be normal. Tech is tech, and.
Speaker 2 (22:26):
The first thing is that anybody looks at any tech
is how can we use it for the military, and
how can we make money from it so or save
money or whatever it is. So while this makes sense
for some, you know, companies like tech firms, it may
surprise some to see fast food chains jumping on it
so much and on the AI bandwagon. And again we
(22:49):
just talked about Wendy's using it for translating languages in
the drive through, but talk about local company by the Way,
for example, they've been testing AI and using it in
their drive through and ordering and the like at one
hundred locations. They plan to extend to even more young brands,
which is Taco Bell's parent company out here in Irvine.
(23:10):
I believe they wants to want to roll this out
across all their other brands and as many locations as
possible so AI can handle orders without needing a lot
of things. Paycheck is one of them that can save money.
But and although people understand this, there are some that
push back and say many people aren't going to be
(23:33):
thrilled to bay about it because they don't want AI
taking their orders. Some even say, hey, you come across
one of those phone trees and they're obnoxious. But those
phone trees have been around for a long time. Press
one now, Press two now, and all of that. This
is different. This is AI, and it is growing every
(23:55):
single day. The technology is now doing things we couldn't
believe possible a year ago. Taco Bell believes that now
is the time for the tech. I can't help but
agree with them. They say that the test has actually
improved customer satisfaction. I believe that can be true as well.
So Lawrence Kim, She's or he's, Taco Bell's chief innovation officer,
(24:20):
mentioned after over two years of testing that their voice
AI technology is making things run smoother and making customers happier.
So the AI system is supposed to make things better
behind the scenes by reducing workload for staff, improving order accuracy.
That makes sense, cutting down on wait times that makes sense.
(24:42):
And the goal ultimately is to boost efficiency and profitability
for Taco Bell in its franchises. That makes sense. Why
because it doesn't get flustered, there is no rush, it
doesn't run fatigued. It just does what it needs to do.
The hope being that the humans working are going to
(25:02):
do things. They'll have time to not get backed up
by that and stressed out by that. Now, Ultimately, I
believe it's going to come because fast food by definition
has to be inexpensive and quick.
Speaker 1 (25:20):
That's it.
Speaker 2 (25:21):
And if humans can't get that done, then they will
be replaced, especially here in southern California where it's going
to be cost prohibitive sooner or later. Some might say
that there's a trend where companies are trying to take
the human interaction out entirely, and that's a mistake. I
like human interaction. I agree with you. However, go back
(25:44):
to your childhood. Go back to my childhood where someone
pumped your gas or you went into a bank and
talked to a human bank teller. Those have both been
gone for a long time. I was never a fan
of it. I think it makes us so slow. However,
if we want as consumers things to be inexpensive, companies
(26:09):
will look for ways to make money and keep costs down,
because once fast food becomes slow, expensive food, it will
no longer exist. All right, stick around how you can
use AI in your very own kitchen, or maybe even
to publish a family cookbook or some idea that you've
(26:32):
had for some time. We'll tell you how to do
all that coming up, So go know where you've been
listening to The Fork Report. You can always hear us
live on KFI AM six forty two to five pm
on Saturday, and anytime on demand on the iHeartRadio app
Hey, it's Niel Sevedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. We gather for three
hours every Saturday to celebrate food, the people that make it,
the culture behind it, and it's mostly a sanctuary from
the news of the week, anything heavy, So we have
three hours to kind of lighten things up, but sometimes
the news gets tangled in there. I will tell you.
(00:24):
Producer Kiki is filling in for Kayla today and we
were talking about looking at I don't know, is this
is this career something like that. They're doing the wet
or the red carpet for dead Pool versus Wolverine last
if she saw it and she said yes and then
and then it was great And I haven't seen it yet,
but it hit me that Hugh Jackman and I are
(00:47):
the same age between that and the French pole vaulter.
I'm feeling very bad about myself is both a man
and a human being. So AnyWho, I'm going to try
and get on the wagon and do what little I
can to make myself happy, and that is talking food
(01:10):
with you and hanging out. So thanks for joining me today.
Hugh Jackman, and our same age, we don't look like
the same species. Good for him, buddy boy. All right,
try tip. I love Try Tip. And summer is still here.
I know the kids, many of us here in Los Angeles.
(01:32):
Our kids are going back to school starting Monday, but
summer is going to continue to roll on. We have
great temperatures in the eighties through the coming week, so
and today, of course, so let's enjoy it with some
Try tip.
Speaker 1 (01:48):
And if you're looking for.
Speaker 2 (01:51):
Kind of that smoky brisket flavor, but you don't want
to put the time into a trickier cut and one
that takes longer to really get right bobs and weaves
a little bit more, then tri tip is going to
be your new favorite cut of beef if it isn't already.
(02:11):
It's a triangular cut. It comes from the bottom of
the surloin, gives it that distinctive kind of boomerang shape.
And of course it's name. It's packed with a lot
of flavor. People mix it up sometimes with brisket or
something when it's cut, they see it like that or pekanha,
but it's not. Tri tip is unique unto itself, very
(02:35):
popular here in southern California, you might be surprised if
you travel how less well known it is, because here
in southern California, we love this cut. It's also known
as the California cut. By the way, it's also called
the bottom sirloin bot, it's called the Newport steak, it's
(02:55):
called the Santa Maria steak, or even the poor man's brisket.
Incredibly tasty, but unlike brisket which comes from the front
of the cow, this kind of back in front of
the back legs a little bit just below there in
the kind of crook, but that cut the brisket that
(03:15):
comes from the front of the cow. It needs long,
low and slow cooking. But tri tip cooks like a steak,
which is what makes it simple to cook. It's pretty
full proof and will break down you know what to do,
but it's pretty full proof and it's so meaty and delicious.
(03:39):
Has a bit of an interesting history. Back in the
early nineteenth century, it was used for hamburger, for it
was grounded a hamburger meeting, and it wasn't until the
fifties that Bob Schultz of Santa Maria Market started cooking
it like a steak, and people loved it and that's
one of the reasons why that Santa Maria season and
(04:00):
grilling is one of the techniques and one of the
reasons why people call it the Santa Maria steak.
Speaker 1 (04:06):
So preparing it.
Speaker 2 (04:08):
Tri tip usually is about between one and a half
pounds to two and a half pounds. That's about the
size the cut, so keep that in mind. It's great
for groups, and you can cook many of them at
one time.
Speaker 1 (04:22):
But it's great for groups.
Speaker 2 (04:23):
There's only a couple of things we'll get into that
are important about cooking it properly. But the cool thing
is that you can get a lot out of it.
You can kick it, cook it and cut it at
most about half an inch. That mostly you want to
keep it a little thinner, but it's it's just again
so medium, so terrific. So you can get it from
(04:44):
a butcher. You can get it either trimmed or untrimmed.
Of course, you can get this at the grocer as well.
Untrimmed is usually cheaper, but if you don't have a
very sharp knife and an understanding of how to trim it,
it's worth paying a bit extra to have the butcher
handle it. If you're cooking for smaller groups, you might
prefer buying individual tried tip steaks. Some people like it
(05:05):
that way. I prefer that big boomerang style cut. When
you're prepping your try tip, you want to cut off
any rough edges because you want it as condensed as
possible any because the thinner it's already naturally going to
have those thin endings the tips and or at least
(05:25):
one tip, and that tip is going to cook more
quickly than the rest of the cut, so you want
to kind of have it as shaped as possible. You
want to get silver skin off. If you're not sure
what silver skin is. Most of the time when you
come across silver skin is when you're cooking ribs. It's
that kind of plastically thin, silvery skin that is left
(05:46):
on there, that connective tissue that is on that. You
want to get that off, and you want to trim
the fat. It's okay to leave a little bit, but
you want to remove any thick chunks. You don't want
flare ups. And also you want to end up with
this lean, boneless piece of meat. That's one of the
sexy parts of that try tip. Super versatile with the seasoning,
(06:07):
so really your palate is king or queen in this circumstance.
So whether you prefer a dry rub or a wet rub,
you can season it generously with salt, pepper, and then
your favorite spice spices. If you're going to do a
dry rub, you might want to use a neutral oil
before applying all of that. Some people use it, some
(06:30):
people use the natural moisture of it, but either way
you're going to get it good. If you want to
start even simpler, you can start with a prepackaged pre
season cut. Our friends at Toffee have Bill Bailey's. Bill
Bailey's is another one of their companies, and you can
(06:51):
find it at Costco, Vonn's, most grocery stores. You could
find them prepackaged. I love their style. They have a
Santa Maria. They have a steakhout style. I think they
just launched recently. I saw it at Costco, but I
think it was launched recently. Their Korean barbecue flavor as well.
(07:13):
So if you want to start out using a prese,
you gave me, you gave me your round mouth.
Speaker 1 (07:20):
That sounds so good, right.
Speaker 2 (07:22):
And that's a new that's a new flavor. I haven't
tasted it yet, but that's from Bill Bailey as well,
I believe, which is part of Hafey, our friends at
haffe So it's made and produced locally, which is great.
We don't have many of that anymore. If you heard Gosh,
a couple of weeks ago, we had Henry on and
(07:43):
from Haffey and he broke down some of those things.
But really I saw them produce and package all these
things right there locally, and it's pretty cool. And Vernon,
it's pretty cool. So you can get that to start
to get your cooking down and you can see your
flavors and the things that you love. But very good
(08:06):
way to go, very versatile. As I said, you can
use whatever seasoning you want to bring that out. All right, Well,
break down more of try Tip and cooking it, and
it's some tips for you as well. Our technique the
week is try Tip. Such a great cut, beloved here
in southern California, incredibly beefy and flavorful. Grill it, roast
(08:31):
it all kinds, smoke it all kinds of ways to
do it. Gives you a lot of that brisketty goodness
without the low and slow time because you can do
this much more quickly and enjoy it much more sooner
great for large groups of people as well.
Speaker 3 (08:47):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:53):
We talked food for.
Speaker 2 (08:55):
Three hours on a Saturday. Thanks for hanging out. It's
a beautiful freaking day today outside, gorgeous. I hope you're
spending some time outside and enjoying this great weather. It
looks like it's going to be in the eighties throughout
the week as well. Just we're very lucky to be
here in southern California outside of you know, homelessness, crime,
(09:17):
armed robbery, taxes.
Speaker 1 (09:20):
But that weather, am I right? Okay?
Speaker 2 (09:23):
Coming up in a little bit, we're gonna get into AI,
how they're using AI more and more in the food industry. Plus,
my friendship been on the show many many many times.
I've I bet Pepee she's coming on from bake Space
and gonna be talking about their bake bot and it's
very cool and how they use AI now on bakespace
(09:47):
dot com.
Speaker 1 (09:48):
So I'm excited to talk to her about that.
Speaker 2 (09:50):
We're going to talk a little bit about Black Restaurant Week,
which is coming and if you've never partaken in it,
I encourage you to do so, obviously a great way
to participate and help all the different folks that love food.
We are lucky to have a very multi cultural experience
(10:14):
food wise in Southern California, and we'll tell you more
about that coming up in just a little bit. Talking
about try tip, it's rich, it's meaty, it's delicious for
technique of the week, less fat than brisket, cooks tender,
just lovely like brisket, great for smoking, grilling, roasting, shines
(10:35):
when cooked to a nice medium rare, which is how
I like it because of its triangular shape. Though, keep
in mind the hot tip here is that that tip
will get hot, it gets small at one and that
tip is going to cook faster in the center. So
if somebody wants it a little more cooked, then you
can cook from that tip side of it and leave
(10:59):
the medium rare lusciousness for everyone else. So once the
try tip reaches your desired dudness, you give it a
final seer on a hot grill or pan, get that
nice crusty crust on it. And it's just simple. It's
just very simple. It's easier to cook than brisket. It's delicious.
(11:19):
You have to have a good instant read thermometer to
get in the thickest part. So you want to grill
a try tip, that's the way I like to do it.
Before you grill, you take the trytip out of the fridge.
You trim if it needs it. I don't do that
whole thing where chefs and grill masters say, hey, take
(11:39):
it out and let it come to room temperature. Your
try tip will never come to room temperature in the
center by leaving it out without becoming ridden with bacteria.
It's going to take more than two hours, which is
the safe period, more than two hours to come to
(12:00):
seventy degrees in the center.
Speaker 1 (12:01):
I assure you. So I don't do that stuff.
Speaker 2 (12:04):
But you want to season it up, put that try
tip working it with You know you're gonna massage in
your spices, could it well press it in If you're
gonna use a marinade, don't let it sit for more
than twelve hours. You want to get the flavor of
the beef. That's where it's at.
Speaker 1 (12:19):
Prep that grill. You want to light the grill.
Speaker 2 (12:21):
Aim for medium heat around three hundred and fifty to
three seventy five degrees. Let it preheate for seventy eight minutes.
If you're doing a gas grill, you may even need
more like fifteen minutes. This is a sweet spot for
cooking the try tip in about thirty five to forty minutes,
depending again on its size. As I said, the average
(12:41):
size is between one and a half to two and
a half pounds. Position that meat. You want to place
that try tip fat side up. Of course you're trimming
a lot of that fat, but what's left the fat
side is up middle of the grill between two burners.
Speaker 1 (12:56):
Helps avoid flare ups.
Speaker 2 (12:57):
You don't want that fat, you know, going down and
causing it to scorch your meat. Keep an eye on it.
You can put the grill cover down, but keep an
eye on the rose. You don't want those flare ups,
and you do want to ensure that temperature stays around
three hundred and fifty degrees. You can flip every fifteen
minutes if you want, a lot of people go no,
(13:19):
you got to leave it there. You want to leave
it there when you're searing, but when you're cooking, you're
rotating the juices.
Speaker 1 (13:25):
That's fine.
Speaker 2 (13:26):
A lot of a lot of times you don't want
to be moving things around. But in the case of
a try tip, go ahead, flip it, lift the grill
cover slightly to check for flare ups hot spots. One
side is cooking on unevenly. You can spin it around
as well, but just don't flip it more than necessary
and use tongs. Don't pierce the meat. You want to
(13:48):
leave that for rating the temperature, check for dunness. Some
people like if it bounces. If it's bouncing on the
you know that it's tightened up. But really you want
to check that temperature about one twenty five. That's when
I start moving one twenty five. That's going to give
you because it's going to go up about eight eight
(14:09):
ten degrees when you take it off, and you want
about one thirty one thirty five for medium in its
final temperature. And then letting it rest. I know a
lot of people go let it rest for ten minutes.
That means nothing. It's different. You know, how can you
say let it rest for ten minutes when it can
be between one and a half to two and a
half pounds.
Speaker 1 (14:27):
It's ridiculous.
Speaker 2 (14:29):
In order to keep the juices inside. The science is
taking the temperature in the same center thickest part when
it comes down to one twenty. You want it to
cool down to one twenty and then you know that
it is now done with its constricting and it won't
(14:50):
push those juices out. Slicing it is going to be
key when you slice it. Keep in mind it is
an angle. It's like an elbow. It looks like an elbow,
so the grain is actually going in two directions. Cut
on the elbow and you're going to see where the
grain changes. Cut on the elbow to separate into two
pieces now and then cut against the grain. Okay, that's
(15:13):
going to make it tender. You can cook it perfectly
and then cut with the grain and it will be
tough as hell. So cut it wants to separate the
two directions of the Try tip the three points. It's
got a bit of an elbow. Cut it there and
then cut against the grain and you're going to have
great results. Boone net Patito. We'll be back with more.
(15:34):
So go nowhere.
Speaker 3 (15:35):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (15:41):
How do you do?
Speaker 2 (15:43):
Thanks for hanging out today, bediful August day today, as
we're in more, I don't know they're still high, but
normal range. I think we'll hit somewhere around eighty eighty
five eighty six something like that. I know, I'll just
make it up. I'm not giving the weather for sure.
(16:04):
I'm just saying and it looks like it's going to
stay that way throughout the week, So enjoy yourself AI
which is a couple of stories, and then a guest
coming up a little bit later, Bevet Pepei from bakespace
dot com is going to be talking about using AI
in the kitchen, but we're seeing it in fast food
(16:25):
restaurants as well. Wendy's is using AI and they're going
to use it more and more as they continue to
investigate its benefits. So they are expanding its AI drive
through to speak both English and Spanish, and I think
this is pretty darn cool. So they're making their ordering
(16:46):
at the drive through easier by adding Spanish language support
to its AI system. Now, back in twenty twenty three, Wendy's,
you know, raking in tons of dough over twelve billion dollars.
It's the fifth largest fast food chain in the US.
Some people here in California go gush, but I don't
(17:07):
see them all over the place like others it's because
Wendy's is smart and it's a pain, and they ask
to have a business in California, so they only have
they have less of them here, but you go out
of California and they're ever reware. So they're massive, and
they're focusing on improving customer service. They want to break
(17:29):
down those language barriers and they want to utilize AI
the best way they can and this technology just like
every company does. So the company announced that it's fresh
Ai drive through technology can now take orders in both
English and Spanish. They tested this fresh Ai, which it
developed by the Way, in partnership with Google Cloud. They
(17:51):
were testing it earlier this year. The tech uses Google
Clouds Advanced AI to help with taking orders at the
drive through, and it's already in twenty locations across Ohio
and Florida, but that's growing. The system works alongside the
restaurant's existing point of sale, so that pos setup that
they use and that is how they take orders still
(18:13):
being used. But it enhances this service and it's not
replacing the human touch. You're still going to have humans
interacting as well. And I know that's the first thing
that people say, Well, what about the human part more
on that coming up, because that will stay. But this
(18:34):
is not the first type of company, fast food companies
to separate that human experience. And I'm not saying they're
doing that. They're saying this is going to enhance it.
But only time will tell because cost is going to
be key cost and experience. So according to Wendy's, Fresh
Ai isn't meant to replace a drive through staff. It's
there to support them, and adding Spanish to the mix
(18:57):
makes sense. I mean here in southern CALIFORNI on you absolutely,
But given that forty two million Americans speak Spanish at home,
customers will be able to say Spanish or Espanol and
at the drive through and it will switch the fresh
Ai system to their preferred language. The hope in the
future is that they're going to be able to roll
it out not only to more locations, but also more
(19:20):
languages as well, because even if somebody speaks English, they
may feel more comfortably more comfortable rather speaking in Spanish
when it comes to a detailed order or something like that.
So fresh Ai the thing about it, it is generative AI.
Now that's a different it's like a step up from
(19:43):
the traditional AI chatbots. That we may be used to
those follow strict they're really pre programmed rules they have
to live by and exist by and work by.
Speaker 1 (19:54):
Where it's different.
Speaker 2 (19:55):
It's different with this generative AI, which can adapt to
new inputs or offer more of a personalized experience. They're
still working on it. Initial tests saw about a fourteen
percent of orders needed human help to fix errors, especially
when it dealt with the multiple languages. But keep in
(20:16):
mind that on average, a human worker is only about
eighty five percent accurate. So we shall see how this
works and how it moves forward. But as far as
Wendy's go, the chain has had a history of adapting quickly.
Last year, it ditched a plan to build seven hundred
ghost kitchens by twenty twenty five in favor of other strategies.
(20:39):
So they're a smart company and they're looking at these
these changes wisely. So it looks like they're continuing to
evolve and respond to what customers want. And so you
and I hopefully and all of this will be the
ones that benefit. Another fast food place, very Local, is
(20:59):
doing some with AI as well. I'll tell you about that.
So go nowhere.
Speaker 3 (21:04):
You're listening to the Fork Report with nil Savedra on
demand from KFI AM six forty.
Speaker 1 (21:10):
How do you deal?
Speaker 2 (21:10):
Thanks for hanging out with this Saturday, beautiful day, but
I'm happy to be with you until five o'clock as
we celebrate food per uge. AI has kind of been
a theme throughout the program today and we're going to
talk more about it coming up with babet Pepei. She
is from bakespace dot com. Bakespace dot com. She's been
(21:33):
on before for many of the bake space events and
the like, but right now has something called the baker
Bot and it is a baker bot or bake bot,
maybe it's a bake bot. So we'll talk about that
in how you can use AI in the kitchen. And
I'm really having fun poking around with this on bakespace
(21:55):
dot com, so we'll get into that coming up in
just a little bit. But Taco Bell's got a big
chain coming AI in their drive through. We just talked
about Wendy's doing this, but they're going to be doing
this too, and some people dig it, some people don't.
I will give you my thoughts on it as well,
but let's break it down a little bit because every
(22:16):
time you turn around, companies are looking into using AI.
Speaker 1 (22:22):
It's going to be normal. Tech is tech, and.
Speaker 2 (22:26):
The first thing is that anybody looks at any tech
is how can we use it for the military, and
how can we make money from it so or save
money or whatever it is. So while this makes sense
for some, you know, companies like tech firms, it may
surprise some to see fast food chains jumping on it
so much and on the AI bandwagon. And again we
(22:49):
just talked about Wendy's using it for translating languages in
the drive through, but talk about local company by the Way,
for example, they've been testing AI and using it in
their drive through and ordering and the like at one
hundred locations. They plan to extend to even more young brands,
which is Taco Bell's parent company out here in Irvine.
(23:10):
I believe they wants to want to roll this out
across all their other brands and as many locations as
possible so AI can handle orders without needing a lot
of things. Paycheck is one of them that can save money.
But and although people understand this, there are some that
push back and say many people aren't going to be
(23:33):
thrilled to bay about it because they don't want AI
taking their orders. Some even say, hey, you come across
one of those phone trees and they're obnoxious. But those
phone trees have been around for a long time. Press
one now, Press two now, and all of that. This
is different. This is AI, and it is growing every
(23:55):
single day. The technology is now doing things we couldn't
believe possible a year ago. Taco Bell believes that now
is the time for the tech. I can't help but
agree with them. They say that the test has actually
improved customer satisfaction. I believe that can be true as well.
So Lawrence Kim, She's or he's, Taco Bell's chief innovation officer,
(24:20):
mentioned after over two years of testing that their voice
AI technology is making things run smoother and making customers happier.
So the AI system is supposed to make things better
behind the scenes by reducing workload for staff, improving order accuracy.
That makes sense, cutting down on wait times that makes sense.
(24:42):
And the goal ultimately is to boost efficiency and profitability
for Taco Bell in its franchises. That makes sense. Why
because it doesn't get flustered, there is no rush, it
doesn't run fatigued. It just does what it needs to do.
The hope being that the humans working are going to
(25:02):
do things. They'll have time to not get backed up
by that and stressed out by that. Now, Ultimately, I
believe it's going to come because fast food by definition
has to be inexpensive and quick.
Speaker 1 (25:20):
That's it.
Speaker 2 (25:21):
And if humans can't get that done, then they will
be replaced, especially here in southern California where it's going
to be cost prohibitive sooner or later. Some might say
that there's a trend where companies are trying to take
the human interaction out entirely, and that's a mistake. I
like human interaction. I agree with you. However, go back
(25:44):
to your childhood. Go back to my childhood where someone
pumped your gas or you went into a bank and
talked to a human bank teller. Those have both been
gone for a long time. I was never a fan
of it. I think it makes us so slow. However,
if we want as consumers things to be inexpensive, companies
(26:09):
will look for ways to make money and keep costs down,
because once fast food becomes slow, expensive food, it will
no longer exist. All right, stick around how you can
use AI in your very own kitchen, or maybe even
to publish a family cookbook or some idea that you've
(26:32):
had for some time. We'll tell you how to do
all that coming up, So go know where you've been
listening to The Fork Report. You can always hear us
live on KFI AM six forty two to five pm
on Saturday, and anytime on demand on the iHeartRadio app
The Fork Report w Neil Saavedra News
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