April 26, 2025 • 24 mins
**Technique of the Week:** Explore various lesser-known cooking techniques that can elevate your culinary skills. This week, we are excited to welcome our guest, Rudy Barrientos, a talented chef from Gracia Senor, who will share his expertise and unique insights into these innovative methods.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Report
on demand on the iHeartRadio app. Hey, everybody, it's the
fore Report, all Things Food, Beverage and beyond. I am
your well fed host, Neil Savedra. How do you do
what a day to day?
Speaker 1 (00:15):
You know?
Speaker 2 (00:15):
Today is the premiere of the Bob Gerr documentary at
the Alex Theater in Glendale on Brand Boulevard.
Speaker 1 (00:27):
They're just right by the Americana.
Speaker 3 (00:29):
Andrew Caravella is going as well.
Speaker 1 (00:31):
Are you going?
Speaker 2 (00:32):
Andrew?
Speaker 1 (00:32):
I am making a rare public appearance. Yes, Oh my gosh.
Speaker 4 (00:36):
Does it?
Speaker 1 (00:37):
Isn't it expensive at this point? The security and all
of that.
Speaker 2 (00:40):
Uh? Yeah, But I get there early enough, you know,
get through going back sometimes.
Speaker 1 (00:45):
Yeah.
Speaker 2 (00:45):
They he does this thing. I probably shouldn't say it.
They have special equipment. It looks like speakers, but they
sit him in it. They drape him in a dark cloth,
they sit him in it, and they get the roadies
to push to the They don't have anything.
Speaker 3 (01:01):
That's why I never see him out about it.
Speaker 1 (01:03):
People have no idea none.
Speaker 5 (01:05):
Oh, celebrity of your status, you were treated so well, Andrew.
Speaker 3 (01:08):
You are so safe. You know, it's radio.
Speaker 1 (01:10):
What can I say that?
Speaker 2 (01:11):
You know it's cool because often he'll have me go
in first to create a distraction. And what ends up
happening is they call security and say I think someone
who shouldn't be here is on the floor. I get tackled.
They bring him in and uh, it works.
Speaker 1 (01:27):
It's rough, but somebody's got to do it.
Speaker 2 (01:29):
I have no idea if they have any tickets left.
I know all the VIP and everything is out, but
if you're looking for something to do, check the alex
dot com. It's the theater there. I'm so excited I
can't even tell you. And our very good friend Clay Rowe,
who is uh, you know, does all the beautiful what
(01:53):
do they call that?
Speaker 1 (01:55):
Yeah, but I mean imaging image. Thank you.
Speaker 2 (01:58):
We've been in radio for Pete's sake. He's my plus one,
So it's going to be fun. I'm going to see
a lot of great people there and looking forward to it.
But he is worthy of the attention he's getting. There
was a great article in the La Times that you
can look up about Bob Gerr. He's ninety three years old.
Years young, he could outrun me. I guarantee it, and
(02:20):
he should be celebrated. He's just a great mind. One
of the original imagineers for Disney, helped build Disneyland. Can
you imagine has a window on Main Street with his
name on it. Not the greatest, it's just the greatest story. Anyways,
I will be out there. If you're going to be
out there, say hello. So a lot to get to today.
(02:42):
We're dedicating today to a lot of the businesses that
were victims of the fires in January.
Speaker 1 (02:49):
You have both there in.
Speaker 2 (02:52):
Alta Dina and in Pacific Palisades, and some of them
had to back out last minute because of circumstances. We're
going to continue to do this and remind you that
when the big headlines are gone, that people are still
struggling to put their lives back together, not only those
that lost a home, but those that lost businesses or
(03:12):
patronage because you know, it changed the ecosystem. So we're
going to be getting into that. I wanted to talk
about a couple of methods of cooking that are less known.
There are methods that if you're like a big time
home cook and you're always behind the stovetop or the oven,
(03:35):
that you might know these, but maybe you haven't worked
on them before, maybe they aren't something that you've done yourself.
So when you are cooking with souv'd, which has become
much more known than it was in the past. When
I first got into it, these souv'd immersion circulators were
(03:58):
twelve hundred and fifteen hundred dollars. Now you can get
them for a hundred bucks. And the technology is probably
more advanced in a.
Speaker 1 (04:06):
Lot of ways.
Speaker 2 (04:07):
But for those of you have heard about it but
haven't used it, or maybe got one as a gift
and haven't really used it, don't know what to use
it for. Suvid simply means under pressure. The technique involves
vacuum cealing food in a plastic bag and then you
cook it in a water bath, but at a precise temperature.
(04:28):
So basically you're poaching, but it's in a bag very
very highly controlled temperature. In this case, you're looking within
a I don't know, a tenth of a degree or
something very precise. It's known for producing incredibly tender and
evenly cooked results, especially with proteins like meats, fish, chicken,
(04:50):
can be fantastic, but there's techniques otherwise you don't. You
don't do it right, or you do it for too
long or the wrong temperature. Chicken could come out rubbery
or Mushet's kind of weird. But essentially it's this way.
When we cook with heat, dry heat, we're pushing that
heat into the food. And that's why when you cook
(05:11):
a steak and you say medium rare, they say, okay,
that's going to be a warm pink center or a
warm red center and you go okay, And that means
that the whole steak is not medium rare. The center
is because the heat has to push from the outside
to the inside, right, So five hundred degrees whatever you
(05:31):
have the oven on or if you're grilling, whatever it is,
is pushing that heat into the center. Because the center
has is the last thing to cook. And that's really
the temperature that you're getting in the center, not around.
It's stradations of you know, strata of different temperatures. That
way well with souv it stays at a low temperature
(05:55):
for longer periods of time, and that way kills the
back but isn't overcooking. Now it comes out like a
brand new baby. It's not pretty once you take it
out of that package because it's been vacuum sealed and
it doesn't have any browning. And then you take it
out of that and then you sear it off to
finish it off. You get the mayard reaction there and
(06:17):
all that brown goodness. Brown food is good food, and
then it's sweet perfection and it's a magical thing.
Speaker 1 (06:25):
But it does take some learning. There's a bit of
a learning curve learning the temperatures and the times properly.
But a lot of restaurants.
Speaker 2 (06:34):
Use this because you can hold a steak that means
you can keep it in there all day at rare
or medium rare, and if somebody says, you know, I'd
like one medium, you just grill it a little longer,
or if they want it medium rare, you just sear
(06:55):
it off very quickly. And so when your steak comes
quickly at a restaurant off it's times, it's because they're
prepping them souv and they won't overcook. Because the temperature's low,
it will never go above the temperature that you have
it in. So if you have it in a one
hundred and thirty five degree bath, it's never going to
go above medium rare. It can't physically, so it's kind
(07:19):
of crazy. It's a really neat process. More to come.
Techniques that maybe you're not using at the house been
around for a long time, a little lesser known techniques
on Technique of the Week today.
Speaker 1 (07:30):
So go now where.
Speaker 4 (07:32):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 2 (07:38):
Hey, everybody, Happy Saturday to you. I am thrilled to
be with you Nil Savadra here in the Fork Report.
You know, I love warm weather, but man, the rain
always puts me in that cozy, cuddly mood, so I
was I was down with it for a little bit. Plus,
we're redoing the yard. We're getting a bunch of you know,
(08:00):
plants and stuff, so they were all getting rained on
and looks like a jungle because they're not planted yet.
They're just all out there. God bless the folks at
Armstrong Garden Center. Not a sponsor, not a paid plug
or anything like that, but they were incredibly helpful, just
wonderfully helpful and had a good time picking them out.
Speaker 1 (08:22):
So it just made me.
Speaker 2 (08:23):
It woke up to, you know, the happiness of looking
out in the backyard and seeing all.
Speaker 1 (08:27):
These plants even though they're not planted yet.
Speaker 2 (08:29):
So alrighty, So we're talking for the technique of the
week about a couple of techniques that maybe you're not
aware of or don't use as much. One, and I
hope I pronounce this properly, is in poppylo in populote.
That's what I'm going with. I think it's franche like quasthal,
(08:51):
like if you're having a quaffle. But it basically means,
you know, like envelope, and so you're putting it in
a pouch. It's a pouch, and you can do it
with foil, you can do it with parchment paper. And
basically it's part dry heat in a way because you're
putting it into the oven, and then it's part wet
(09:13):
cooking because it's going to steam itself as well. I
do chicken like this, a chicken breast. One of the
easy ways to do this for me, Gosh is a
single man. I did this all the time. I would
come home, I'd throw a chicken breast in parchment, I'd
throw in gosh. I think Kraft has them a bunch
(09:36):
of different you know, they have these dressings like garlic,
herb or something i'd dump.
Speaker 1 (09:41):
Some of that in there.
Speaker 2 (09:42):
I'd fold it up into a pouch or into an
envelope of sorts, throw it in three hundred and fifty
degrees for like thirty five minutes or something, and pull
it out and it'd be perfectly tender, and it'd be
sitting cooking in that and it's about as easy as
you can get. You can throw it off on you know, rice,
peelof You can throw it on anything and you're good
(10:04):
to go. Put a side of of veggies there, and
that's one of my favorite ways to cook. But I
always just call it packet cooking or envelope cooking. So
the real term.
Speaker 1 (10:16):
Is in.
Speaker 2 (10:18):
Belote, somebody's gonna scream at me for that. P A
P I L l O T E. Sorry, you talk
prettier than I do. Bain marie, or you call a
double boiler is one of those things. It's a technique
where food is cooked in a water bath, ensuring even
heat distribution, but it's done in a container. This's how
(10:41):
you melt chocolate as well. This is when you don't
want to do heavy damage. It's also a way to
keep something warm when you have those chafing dishes. They
use that similar the warm water below, which keeps actual
flames from touching and putting hotspots, even keeps things even.
(11:02):
And lastly, red cooking, which is a strange name for
Chinese doing because you think communism red. That's not what
it is. It's a slow braizing technique where you where
the food's braised in a red colored sauce and creates
this very tender and lovely, low and slow type cookie
to it. So these are just some things I want
to share with you that we're a little different, that
(11:23):
maybe you're not doing right now, but can up your
game a little bit or add a little something to
your palette there for cooking. All right, much more to
come go nowhere.
Speaker 4 (11:34):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI A six.
Speaker 2 (11:40):
Happy to be with you. Handle just got his big
green egg delivered today. It's like a giddy like a
schoolgirl running around. His wife, Lindsay just sent me pictures.
Speaker 1 (11:54):
It's ridiculous.
Speaker 2 (11:55):
Anyways, we're dedicating this show to the businesses, the restaurants
and the like that have been victimized by the fires.
And yes, there are people that lost their homes and
our heart goes out to them. But with that is
an ecosystem, an ecosystem that works from the bottom up.
(12:18):
And that means what I've said over and over before
that going out to eat, buying food from local vendors
is the cornerstone of economy in any town, especially in
the Southland. So that means anything dealing with hospitality is
a big deal. And so Kayla has helped along with
(12:43):
friends of the show to look for people. In this case,
it came from a listener and we love connecting with people,
so we want to introduce you to Rudy. Rudy is
the owner Gracia signor Man.
Speaker 1 (13:04):
Look at you and welcome to the show.
Speaker 3 (13:08):
Hi, thanks for having me.
Speaker 1 (13:10):
It's our pleasure. Now.
Speaker 2 (13:12):
Kayla was telling anybody that's been affected it's coming on
the show that this is for you, not for us.
It's very common for people to bring food. We didn't ask,
we were hoping nobody would, but you did. And I
ask this at the beginning, that we pay for it.
I know a lot of people come on the show
and it's kind of an exchange. We taste the food
(13:33):
and it makes total sense. But in this case, we
really we thank you for bringing it. And we're excited,
trust me to get into those burritos. But in this case,
we really want to take care of you. So I
just wanted to really thank you in a time when
you guys are I find your footing.
Speaker 6 (13:49):
I completely appreciate it, and I'm incredibly grateful and thankful.
But this is kind of like what we do. We well,
that's food, you know, if you share it, food makes
me happy. And and for me to be able to
provide some nourishment for someone something that I know it's
gonna be delicious, that you're gonna love, that's gonna make
me feel comforted.
Speaker 1 (14:09):
Are you saying I'm getting too thin? Are you worried?
Seriously worried about this? But that's very kind.
Speaker 3 (14:15):
I'm saying that I do it.
Speaker 6 (14:17):
We do it from from the bottom of our hearts
with great respect and gratitude for what you're doing, for
for wanting to help us. And and if if you
go to anywhere, any cook, any any restaurant, any people
who works in the hospitality world, this is who we are.
We we nourish people and we do it with all
(14:40):
the heart. So if you if you could take my
food and enjoy it place that's very kind.
Speaker 3 (14:46):
That's that's all I ask.
Speaker 2 (14:48):
It doesn't it never gets old, does it to see
somebody eat your food for the first time?
Speaker 6 (14:52):
Ever?
Speaker 1 (14:54):
Where tell us a little bit about the.
Speaker 2 (14:56):
Beginnings of your truck, and then we'll get to where
you are today.
Speaker 6 (15:02):
So I actually started the truck with the with the
goal of going to school. I was working for a
company before having the truck, but I was a non
documented student, so I couldn't get financial aid and I
couldn't really I couldn't get another job because I required
(15:27):
legal documentation. But then when Obama created the DAKA program,
I was able to leave my other job, and I
thought that was like, that was like the freedom that
I wanted, that I needed, and it did provide a
path for me to be able to do other stuff,
but nothing like once I got out of that, out
of that job, I couldn't get another job that paid
(15:50):
enough for me to go to school. So I went
to the drawing board and I started trying to think
of ideas of what I could do to to pray
pay for my education, because you know, I don't come
from a like a wealthy family. My mom, you know,
all her life, she's worked cleaning like office buildings or
(16:10):
like stuff like that. So she didn't really make a
lot of money to pay for my school with no
financial aid. So for me to go to school, I
needed to find a way to make, you know, enough
money to to not only support me, but be able
to pay for my education. So I when I started
(16:31):
the truck, it was when trucks started getting really you know,
trying to get popular and you know, and I thought
it was gonna be an easy, an easy h an
easy it is sent to to success, But actually it
was very tough. For the first two three years, I
wasn't really making a lot of money, so I did
(16:52):
put put school on posts. But eventually I built a rapport,
I built a client base in the Palisades, and I
was able to pay for school. I finished my degree
in business administration from Calsa to LA So that wouldn't
have been able, that wouldn't have been possible if I
(17:14):
didn't have my business. That allowed me a little more
freedom or financial freedom, more like just freedom in general.
Speaker 1 (17:20):
When did you start cooking?
Speaker 6 (17:22):
I started cooking out four years old. Actually, my grandma.
She the first thing she showed me how to cook
was like scrambled eggs and uh and bacon.
Speaker 5 (17:32):
Uh.
Speaker 6 (17:33):
And that was my first time I cooked I so
she showed me. The next time I tried to do
it on my own, she wasn't with me. So I just
I remember like putting a bunch of pots with like
water all around the kitchen just in case I dropped something.
Speaker 3 (17:47):
And I started writing the kitchen. I was like, there's
something that happens. I'm just gonna yes, I always been
in cautious individuals.
Speaker 2 (17:53):
You got pots of wht before you even cook anything. Hey,
and you couldn't have been poor poor if you're putting
bacon in there, because it's like oevos Conweni's it is.
Speaker 3 (18:02):
The story maybe.
Speaker 2 (18:04):
I mean like that's the first everywhere we laugh about it.
You throw some hot dogs in there, and it's like
the best meal in the whole world. All right, hag tight.
We're gonna talk more with Rudy when we come back.
You can find out more at now are you pronouncing
the s in both? Are you saying grassia signor or grassi?
Speaker 1 (18:25):
Okay? Yeah?
Speaker 2 (18:26):
Uh So you can go find them on the web
at g R A c I A S just single
S single.
Speaker 6 (18:35):
As for the first Instagram handle.
Speaker 1 (18:37):
E N o R dot com. We'll be back with more,
So go nowhere.
Speaker 2 (18:42):
You've been listening to the Fork Report, 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.
Speaker 1 (18:52):
Happy Saturday to you.
Speaker 2 (18:53):
A little rainy out there, but it's kind of a
nice little change. Reminds us that there's still some a
little springish rain out there, but a great day to
be eating with friends and family after the holiday of Easter. Today,
we're kind of looking into the people that were affected
(19:16):
by the fires in a different way. We've heard about
the rebuilding, which is still kind of a mess, lets
be honest, they're trying to tighten that up in city hall,
and yet there's people that may not have lost their
homes or even their business in the same way, in
the same sense, meaning that it's not ashes. However, it
has changed the ecosystems out there in a lot of
places in Altadena in Pacific Palisades are looking to to
(19:42):
find their audience again. Who you know their customers there
that are dealing with these things as well. So we're
talking to Rudy from Gracias signor a food truck and
where can people find you now?
Speaker 6 (19:57):
So right now we're doing we're still doing to days
in the physic Pala says, we're mainly focused in Brentwood
on sam Vacente between Montana and Bundy from ten to
two thirty.
Speaker 1 (20:12):
Holy smokes, just burrito is crazy? Now?
Speaker 7 (20:16):
Is that your main focus is breakfast burritos? No, that's
just like that's just like what a lot of people
really enjoy. But we started the truck like focusing on
our tacos. We handmade prester teas, everything fresh, made the
day of and that was our main focus. But a
lot of people really enjoy a breakfast Britosh.
Speaker 1 (20:38):
This is for how many people? Just the one?
Speaker 3 (20:41):
That's just the one?
Speaker 1 (20:41):
Oh my gosh, Like, how heavy is that burrito?
Speaker 3 (20:45):
I mean tacos, well, the tacos.
Speaker 1 (20:48):
I didn't even know there were tacos.
Speaker 5 (20:51):
I wasn't going to tell you, but there are tacos
and they are phenomenal tacos. There are actually no tacos,
Kayla Rose, not lie. I'll share the tacos. I'll bring
you a taco.
Speaker 1 (21:04):
Robin. Oh, listen to how put out she is? We
you know, so.
Speaker 2 (21:13):
Rudy comes in Bear's his entire heart. But the power
of feeding people and you're hoarding you took them for yourself.
I was going to you showed people who you are today, Kayla.
You showed them who you are.
Speaker 3 (21:29):
If you taste the tacos, you'd understand.
Speaker 2 (21:30):
Yeah, because this burrito is insane. Now, this one is
with with both beef and with bacon in it. So
tell me how many. I mean, you brought a butt
ton of food, So tell me about these burritos, and
then about your menu. What would you like now everything?
(21:52):
I want to know what's in these burritos?
Speaker 1 (21:53):
What you know? What's your best seller?
Speaker 3 (21:55):
All right?
Speaker 6 (21:56):
So, like I said, the breakst burritos are one of
the more popular items many just I think. I think
the reason why that is is just you're just so
comforting and you can you know, there's there's no wrong
time for breakfast. So they're delicious, they're comforting, and they're
just packed with flavor. They they'll definitely fill you up.
(22:18):
So we try to keep things very simple. Just make
sure that you know, our eggs are like silky soft delicious.
Speaker 1 (22:28):
Your ratios are on point.
Speaker 2 (22:29):
Yeah, that's super important for a breakfast brito to me
and a taco and everything else. But getting those ratios
right where you get a bite of everything and you
have like a mild heat going just basic, and then
you've got three sauces that you can up the ante
if you want, in any direction for more flavor. And
(22:50):
I like that because sometimes I'm in the mood for
heat and sometimes I'm just not. And on its own,
it's got a great little peppery heat to it. And
I dig that that I can up that if I want,
or I can keep it in that mode.
Speaker 6 (23:04):
We always tell people with our saucers are mainly for flavor.
It's not too late burn it, yeah.
Speaker 2 (23:09):
For heat's sake. I've never understood that. You know, people go,
you know, they just want to burn your tongue or
something like that. Hey, you know what, can is it
possible maybe to move our next guest a little bit,
just to move things around a little bit?
Speaker 1 (23:25):
Can you guys stick around? Of course? He talks more.
Speaker 2 (23:28):
All right, great, we're talking to Rudy from Grassia Signor.
Speaker 1 (23:33):
It's a food truck.
Speaker 2 (23:34):
They can find you can find you on social media
as well, right Book, Instagram, Facebook, all of that Grassia
Signor and the food I can't wait to dive into
those tacos as well. But your breakfast burritos are bomb man.
They're very good.
Speaker 1 (23:50):
All right. Stick around more to come.
Speaker 4 (23:52):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Report
on demand on the iHeartRadio app. Hey, everybody, it's the
fore Report, all Things Food, Beverage and beyond. I am
your well fed host, Neil Savedra. How do you do
what a day to day?
Speaker 1 (00:15):
You know?
Speaker 2 (00:15):
Today is the premiere of the Bob Gerr documentary at
the Alex Theater in Glendale on Brand Boulevard.
Speaker 1 (00:27):
They're just right by the Americana.
Speaker 3 (00:29):
Andrew Caravella is going as well.
Speaker 1 (00:31):
Are you going?
Speaker 2 (00:32):
Andrew?
Speaker 1 (00:32):
I am making a rare public appearance. Yes, Oh my gosh.
Speaker 4 (00:36):
Does it?
Speaker 1 (00:37):
Isn't it expensive at this point? The security and all
of that.
Speaker 2 (00:40):
Uh? Yeah, But I get there early enough, you know,
get through going back sometimes.
Speaker 1 (00:45):
Yeah.
Speaker 2 (00:45):
They he does this thing. I probably shouldn't say it.
They have special equipment. It looks like speakers, but they
sit him in it. They drape him in a dark cloth,
they sit him in it, and they get the roadies
to push to the They don't have anything.
Speaker 3 (01:01):
That's why I never see him out about it.
Speaker 1 (01:03):
People have no idea none.
Speaker 5 (01:05):
Oh, celebrity of your status, you were treated so well, Andrew.
Speaker 3 (01:08):
You are so safe. You know, it's radio.
Speaker 1 (01:10):
What can I say that?
Speaker 2 (01:11):
You know it's cool because often he'll have me go
in first to create a distraction. And what ends up
happening is they call security and say I think someone
who shouldn't be here is on the floor. I get tackled.
They bring him in and uh, it works.
Speaker 1 (01:27):
It's rough, but somebody's got to do it.
Speaker 2 (01:29):
I have no idea if they have any tickets left.
I know all the VIP and everything is out, but
if you're looking for something to do, check the alex
dot com. It's the theater there. I'm so excited I
can't even tell you. And our very good friend Clay Rowe,
who is uh, you know, does all the beautiful what
(01:53):
do they call that?
Speaker 1 (01:55):
Yeah, but I mean imaging image. Thank you.
Speaker 2 (01:58):
We've been in radio for Pete's sake. He's my plus one,
So it's going to be fun. I'm going to see
a lot of great people there and looking forward to it.
But he is worthy of the attention he's getting. There
was a great article in the La Times that you
can look up about Bob Gerr. He's ninety three years old.
Years young, he could outrun me. I guarantee it, and
(02:20):
he should be celebrated. He's just a great mind. One
of the original imagineers for Disney, helped build Disneyland. Can
you imagine has a window on Main Street with his
name on it. Not the greatest, it's just the greatest story. Anyways,
I will be out there. If you're going to be
out there, say hello. So a lot to get to today.
(02:42):
We're dedicating today to a lot of the businesses that
were victims of the fires in January.
Speaker 1 (02:49):
You have both there in.
Speaker 2 (02:52):
Alta Dina and in Pacific Palisades, and some of them
had to back out last minute because of circumstances. We're
going to continue to do this and remind you that
when the big headlines are gone, that people are still
struggling to put their lives back together, not only those
that lost a home, but those that lost businesses or
(03:12):
patronage because you know, it changed the ecosystem. So we're
going to be getting into that. I wanted to talk
about a couple of methods of cooking that are less known.
There are methods that if you're like a big time
home cook and you're always behind the stovetop or the oven,
(03:35):
that you might know these, but maybe you haven't worked
on them before, maybe they aren't something that you've done yourself.
So when you are cooking with souv'd, which has become
much more known than it was in the past. When
I first got into it, these souv'd immersion circulators were
(03:58):
twelve hundred and fifteen hundred dollars. Now you can get
them for a hundred bucks. And the technology is probably
more advanced in a.
Speaker 1 (04:06):
Lot of ways.
Speaker 2 (04:07):
But for those of you have heard about it but
haven't used it, or maybe got one as a gift
and haven't really used it, don't know what to use
it for. Suvid simply means under pressure. The technique involves
vacuum cealing food in a plastic bag and then you
cook it in a water bath, but at a precise temperature.
(04:28):
So basically you're poaching, but it's in a bag very
very highly controlled temperature. In this case, you're looking within
a I don't know, a tenth of a degree or
something very precise. It's known for producing incredibly tender and
evenly cooked results, especially with proteins like meats, fish, chicken,
(04:50):
can be fantastic, but there's techniques otherwise you don't. You
don't do it right, or you do it for too
long or the wrong temperature. Chicken could come out rubbery
or Mushet's kind of weird. But essentially it's this way.
When we cook with heat, dry heat, we're pushing that
heat into the food. And that's why when you cook
(05:11):
a steak and you say medium rare, they say, okay,
that's going to be a warm pink center or a
warm red center and you go okay, And that means
that the whole steak is not medium rare. The center
is because the heat has to push from the outside
to the inside, right, So five hundred degrees whatever you
(05:31):
have the oven on or if you're grilling, whatever it is,
is pushing that heat into the center. Because the center
has is the last thing to cook. And that's really
the temperature that you're getting in the center, not around.
It's stradations of you know, strata of different temperatures. That
way well with souv it stays at a low temperature
(05:55):
for longer periods of time, and that way kills the
back but isn't overcooking. Now it comes out like a
brand new baby. It's not pretty once you take it
out of that package because it's been vacuum sealed and
it doesn't have any browning. And then you take it
out of that and then you sear it off to
finish it off. You get the mayard reaction there and
(06:17):
all that brown goodness. Brown food is good food, and
then it's sweet perfection and it's a magical thing.
Speaker 1 (06:25):
But it does take some learning. There's a bit of
a learning curve learning the temperatures and the times properly.
But a lot of restaurants.
Speaker 2 (06:34):
Use this because you can hold a steak that means
you can keep it in there all day at rare
or medium rare, and if somebody says, you know, I'd
like one medium, you just grill it a little longer,
or if they want it medium rare, you just sear
(06:55):
it off very quickly. And so when your steak comes
quickly at a restaurant off it's times, it's because they're
prepping them souv and they won't overcook. Because the temperature's low,
it will never go above the temperature that you have
it in. So if you have it in a one
hundred and thirty five degree bath, it's never going to
go above medium rare. It can't physically, so it's kind
(07:19):
of crazy. It's a really neat process. More to come.
Techniques that maybe you're not using at the house been
around for a long time, a little lesser known techniques
on Technique of the Week today.
Speaker 1 (07:30):
So go now where.
Speaker 4 (07:32):
You're listening to The Fork Report with Nil Savedra on
demand from KFI Am six forty.
Speaker 2 (07:38):
Hey, everybody, Happy Saturday to you. I am thrilled to
be with you Nil Savadra here in the Fork Report.
You know, I love warm weather, but man, the rain
always puts me in that cozy, cuddly mood, so I
was I was down with it for a little bit. Plus,
we're redoing the yard. We're getting a bunch of you know,
(08:00):
plants and stuff, so they were all getting rained on
and looks like a jungle because they're not planted yet.
They're just all out there. God bless the folks at
Armstrong Garden Center. Not a sponsor, not a paid plug
or anything like that, but they were incredibly helpful, just
wonderfully helpful and had a good time picking them out.
Speaker 1 (08:22):
So it just made me.
Speaker 2 (08:23):
It woke up to, you know, the happiness of looking
out in the backyard and seeing all.
Speaker 1 (08:27):
These plants even though they're not planted yet.
Speaker 2 (08:29):
So alrighty, So we're talking for the technique of the
week about a couple of techniques that maybe you're not
aware of or don't use as much. One, and I
hope I pronounce this properly, is in poppylo in populote.
That's what I'm going with. I think it's franche like quasthal,
(08:51):
like if you're having a quaffle. But it basically means,
you know, like envelope, and so you're putting it in
a pouch. It's a pouch, and you can do it
with foil, you can do it with parchment paper. And
basically it's part dry heat in a way because you're
putting it into the oven, and then it's part wet
(09:13):
cooking because it's going to steam itself as well. I
do chicken like this, a chicken breast. One of the
easy ways to do this for me, Gosh is a
single man. I did this all the time. I would
come home, I'd throw a chicken breast in parchment, I'd
throw in gosh. I think Kraft has them a bunch
(09:36):
of different you know, they have these dressings like garlic,
herb or something i'd dump.
Speaker 1 (09:41):
Some of that in there.
Speaker 2 (09:42):
I'd fold it up into a pouch or into an
envelope of sorts, throw it in three hundred and fifty
degrees for like thirty five minutes or something, and pull
it out and it'd be perfectly tender, and it'd be
sitting cooking in that and it's about as easy as
you can get. You can throw it off on you know, rice,
peelof You can throw it on anything and you're good
(10:04):
to go. Put a side of of veggies there, and
that's one of my favorite ways to cook. But I
always just call it packet cooking or envelope cooking. So
the real term.
Speaker 1 (10:16):
Is in.
Speaker 2 (10:18):
Belote, somebody's gonna scream at me for that. P A
P I L l O T E. Sorry, you talk
prettier than I do. Bain marie, or you call a
double boiler is one of those things. It's a technique
where food is cooked in a water bath, ensuring even
heat distribution, but it's done in a container. This's how
(10:41):
you melt chocolate as well. This is when you don't
want to do heavy damage. It's also a way to
keep something warm when you have those chafing dishes. They
use that similar the warm water below, which keeps actual
flames from touching and putting hotspots, even keeps things even.
(11:02):
And lastly, red cooking, which is a strange name for
Chinese doing because you think communism red. That's not what
it is. It's a slow braizing technique where you where
the food's braised in a red colored sauce and creates
this very tender and lovely, low and slow type cookie
to it. So these are just some things I want
to share with you that we're a little different, that
(11:23):
maybe you're not doing right now, but can up your
game a little bit or add a little something to
your palette there for cooking. All right, much more to
come go nowhere.
Speaker 4 (11:34):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI A six.
Speaker 2 (11:40):
Happy to be with you. Handle just got his big
green egg delivered today. It's like a giddy like a
schoolgirl running around. His wife, Lindsay just sent me pictures.
Speaker 1 (11:54):
It's ridiculous.
Speaker 2 (11:55):
Anyways, we're dedicating this show to the businesses, the restaurants
and the like that have been victimized by the fires.
And yes, there are people that lost their homes and
our heart goes out to them. But with that is
an ecosystem, an ecosystem that works from the bottom up.
(12:18):
And that means what I've said over and over before
that going out to eat, buying food from local vendors
is the cornerstone of economy in any town, especially in
the Southland. So that means anything dealing with hospitality is
a big deal. And so Kayla has helped along with
(12:43):
friends of the show to look for people. In this case,
it came from a listener and we love connecting with people,
so we want to introduce you to Rudy. Rudy is
the owner Gracia signor Man.
Speaker 1 (13:04):
Look at you and welcome to the show.
Speaker 3 (13:08):
Hi, thanks for having me.
Speaker 1 (13:10):
It's our pleasure. Now.
Speaker 2 (13:12):
Kayla was telling anybody that's been affected it's coming on
the show that this is for you, not for us.
It's very common for people to bring food. We didn't ask,
we were hoping nobody would, but you did. And I
ask this at the beginning, that we pay for it.
I know a lot of people come on the show
and it's kind of an exchange. We taste the food
(13:33):
and it makes total sense. But in this case, we
really we thank you for bringing it. And we're excited,
trust me to get into those burritos. But in this case,
we really want to take care of you. So I
just wanted to really thank you in a time when
you guys are I find your footing.
Speaker 6 (13:49):
I completely appreciate it, and I'm incredibly grateful and thankful.
But this is kind of like what we do. We well,
that's food, you know, if you share it, food makes
me happy. And and for me to be able to
provide some nourishment for someone something that I know it's
gonna be delicious, that you're gonna love, that's gonna make
me feel comforted.
Speaker 1 (14:09):
Are you saying I'm getting too thin? Are you worried?
Seriously worried about this? But that's very kind.
Speaker 3 (14:15):
I'm saying that I do it.
Speaker 6 (14:17):
We do it from from the bottom of our hearts
with great respect and gratitude for what you're doing, for
for wanting to help us. And and if if you
go to anywhere, any cook, any any restaurant, any people
who works in the hospitality world, this is who we are.
We we nourish people and we do it with all
(14:40):
the heart. So if you if you could take my
food and enjoy it place that's very kind.
Speaker 3 (14:46):
That's that's all I ask.
Speaker 2 (14:48):
It doesn't it never gets old, does it to see
somebody eat your food for the first time?
Speaker 6 (14:52):
Ever?
Speaker 1 (14:54):
Where tell us a little bit about the.
Speaker 2 (14:56):
Beginnings of your truck, and then we'll get to where
you are today.
Speaker 6 (15:02):
So I actually started the truck with the with the
goal of going to school. I was working for a
company before having the truck, but I was a non
documented student, so I couldn't get financial aid and I
couldn't really I couldn't get another job because I required
(15:27):
legal documentation. But then when Obama created the DAKA program,
I was able to leave my other job, and I
thought that was like, that was like the freedom that
I wanted, that I needed, and it did provide a
path for me to be able to do other stuff,
but nothing like once I got out of that, out
of that job, I couldn't get another job that paid
(15:50):
enough for me to go to school. So I went
to the drawing board and I started trying to think
of ideas of what I could do to to pray
pay for my education, because you know, I don't come
from a like a wealthy family. My mom, you know,
all her life, she's worked cleaning like office buildings or
(16:10):
like stuff like that. So she didn't really make a
lot of money to pay for my school with no
financial aid. So for me to go to school, I
needed to find a way to make, you know, enough
money to to not only support me, but be able
to pay for my education. So I when I started
(16:31):
the truck, it was when trucks started getting really you know,
trying to get popular and you know, and I thought
it was gonna be an easy, an easy h an
easy it is sent to to success, But actually it
was very tough. For the first two three years, I
wasn't really making a lot of money, so I did
(16:52):
put put school on posts. But eventually I built a rapport,
I built a client base in the Palisades, and I
was able to pay for school. I finished my degree
in business administration from Calsa to LA So that wouldn't
have been able, that wouldn't have been possible if I
(17:14):
didn't have my business. That allowed me a little more
freedom or financial freedom, more like just freedom in general.
Speaker 1 (17:20):
When did you start cooking?
Speaker 6 (17:22):
I started cooking out four years old. Actually, my grandma.
She the first thing she showed me how to cook
was like scrambled eggs and uh and bacon.
Speaker 5 (17:32):
Uh.
Speaker 6 (17:33):
And that was my first time I cooked I so
she showed me. The next time I tried to do
it on my own, she wasn't with me. So I just
I remember like putting a bunch of pots with like
water all around the kitchen just in case I dropped something.
Speaker 3 (17:47):
And I started writing the kitchen. I was like, there's
something that happens. I'm just gonna yes, I always been
in cautious individuals.
Speaker 2 (17:53):
You got pots of wht before you even cook anything. Hey,
and you couldn't have been poor poor if you're putting
bacon in there, because it's like oevos Conweni's it is.
Speaker 3 (18:02):
The story maybe.
Speaker 2 (18:04):
I mean like that's the first everywhere we laugh about it.
You throw some hot dogs in there, and it's like
the best meal in the whole world. All right, hag tight.
We're gonna talk more with Rudy when we come back.
You can find out more at now are you pronouncing
the s in both? Are you saying grassia signor or grassi?
Speaker 1 (18:25):
Okay? Yeah?
Speaker 2 (18:26):
Uh So you can go find them on the web
at g R A c I A S just single
S single.
Speaker 6 (18:35):
As for the first Instagram handle.
Speaker 1 (18:37):
E N o R dot com. We'll be back with more,
So go nowhere.
Speaker 2 (18:42):
You've been listening to the Fork Report, 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.
Speaker 1 (18:52):
Happy Saturday to you.
Speaker 2 (18:53):
A little rainy out there, but it's kind of a
nice little change. Reminds us that there's still some a
little springish rain out there, but a great day to
be eating with friends and family after the holiday of Easter. Today,
we're kind of looking into the people that were affected
(19:16):
by the fires in a different way. We've heard about
the rebuilding, which is still kind of a mess, lets
be honest, they're trying to tighten that up in city hall,
and yet there's people that may not have lost their
homes or even their business in the same way, in
the same sense, meaning that it's not ashes. However, it
has changed the ecosystems out there in a lot of
places in Altadena in Pacific Palisades are looking to to
(19:42):
find their audience again. Who you know their customers there
that are dealing with these things as well. So we're
talking to Rudy from Gracias signor a food truck and
where can people find you now?
Speaker 6 (19:57):
So right now we're doing we're still doing to days
in the physic Pala says, we're mainly focused in Brentwood
on sam Vacente between Montana and Bundy from ten to
two thirty.
Speaker 1 (20:12):
Holy smokes, just burrito is crazy? Now?
Speaker 7 (20:16):
Is that your main focus is breakfast burritos? No, that's
just like that's just like what a lot of people
really enjoy. But we started the truck like focusing on
our tacos. We handmade prester teas, everything fresh, made the
day of and that was our main focus. But a
lot of people really enjoy a breakfast Britosh.
Speaker 1 (20:38):
This is for how many people? Just the one?
Speaker 3 (20:41):
That's just the one?
Speaker 1 (20:41):
Oh my gosh, Like, how heavy is that burrito?
Speaker 3 (20:45):
I mean tacos, well, the tacos.
Speaker 1 (20:48):
I didn't even know there were tacos.
Speaker 5 (20:51):
I wasn't going to tell you, but there are tacos
and they are phenomenal tacos. There are actually no tacos,
Kayla Rose, not lie. I'll share the tacos. I'll bring
you a taco.
Speaker 1 (21:04):
Robin. Oh, listen to how put out she is? We
you know, so.
Speaker 2 (21:13):
Rudy comes in Bear's his entire heart. But the power
of feeding people and you're hoarding you took them for yourself.
I was going to you showed people who you are today, Kayla.
You showed them who you are.
Speaker 3 (21:29):
If you taste the tacos, you'd understand.
Speaker 2 (21:30):
Yeah, because this burrito is insane. Now, this one is
with with both beef and with bacon in it. So
tell me how many. I mean, you brought a butt
ton of food, So tell me about these burritos, and
then about your menu. What would you like now everything?
(21:52):
I want to know what's in these burritos?
Speaker 1 (21:53):
What you know? What's your best seller?
Speaker 3 (21:55):
All right?
Speaker 6 (21:56):
So, like I said, the breakst burritos are one of
the more popular items many just I think. I think
the reason why that is is just you're just so
comforting and you can you know, there's there's no wrong
time for breakfast. So they're delicious, they're comforting, and they're
just packed with flavor. They they'll definitely fill you up.
(22:18):
So we try to keep things very simple. Just make
sure that you know, our eggs are like silky soft delicious.
Speaker 1 (22:28):
Your ratios are on point.
Speaker 2 (22:29):
Yeah, that's super important for a breakfast brito to me
and a taco and everything else. But getting those ratios
right where you get a bite of everything and you
have like a mild heat going just basic, and then
you've got three sauces that you can up the ante
if you want, in any direction for more flavor. And
(22:50):
I like that because sometimes I'm in the mood for
heat and sometimes I'm just not. And on its own,
it's got a great little peppery heat to it. And
I dig that that I can up that if I want,
or I can keep it in that mode.
Speaker 6 (23:04):
We always tell people with our saucers are mainly for flavor.
It's not too late burn it, yeah.
Speaker 2 (23:09):
For heat's sake. I've never understood that. You know, people go,
you know, they just want to burn your tongue or
something like that. Hey, you know what, can is it
possible maybe to move our next guest a little bit,
just to move things around a little bit?
Speaker 1 (23:25):
Can you guys stick around? Of course? He talks more.
Speaker 2 (23:28):
All right, great, we're talking to Rudy from Grassia Signor.
Speaker 1 (23:33):
It's a food truck.
Speaker 2 (23:34):
They can find you can find you on social media
as well, right Book, Instagram, Facebook, all of that Grassia
Signor and the food I can't wait to dive into
those tacos as well. But your breakfast burritos are bomb man.
They're very good.
Speaker 1 (23:50):
All right. Stick around more to come.
Speaker 4 (23:52):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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