WEBVTT 00:00:03.990 --> 00:00:06.790 Hi everyone, welcome to Pot Luck Food Talks, the 00:00:06.790 --> 00:00:09.509 show where we talk food and kitchens from a cook's 00:00:09.509 --> 00:00:12.429 point of view. We're recording from a place where 00:00:12.429 --> 00:00:15.609 the burners are loud, the pans are hot, and someone 00:00:15.609 --> 00:00:18.269 is quietly arguing about whether the eggs went 00:00:18.269 --> 00:00:22.149 in too early. My name is Eric Northman, and I'm 00:00:22.149 --> 00:00:26.440 here with Philip I, ruler of Habsburg. Neither 00:00:26.440 --> 00:00:28.719 of us is qualified to be here, though between 00:00:28.719 --> 00:00:31.140 us, we've broken more eggs than we can count. 00:00:31.420 --> 00:00:34.299 Today we're talking about the most deceptively 00:00:34.299 --> 00:00:36.679 simple ingredient in the kitchen, the one that 00:00:36.679 --> 00:00:40.259 lifts your cakes, thickens your sauces, binds 00:00:40.259 --> 00:00:44.039 your forces, clarifies your broth, and punishes 00:00:44.039 --> 00:00:47.679 you the moment you look away. Eggs. White, yolk, 00:00:47.859 --> 00:00:51.439 foam, custard. A fragile little machine that 00:00:51.439 --> 00:00:54.799 decides whether dinner becomes silk or rubber. 00:00:55.390 --> 00:01:11.650 but first amazing intro eggs let's we already 00:01:11.650 --> 00:01:14.689 had an episode about eggs but but i i wanted 00:01:14.689 --> 00:01:18.590 to go a little bit deeper into some of the mechanics 00:01:18.590 --> 00:01:22.629 of it you know because an egg is just not like 00:01:22.629 --> 00:01:26.219 like an ingredient. There's a lot of things going 00:01:26.219 --> 00:01:31.120 on there. You have the white, the yolk, you have 00:01:31.120 --> 00:01:34.260 even the shell that is a completely different 00:01:34.260 --> 00:01:38.019 thing. So you have three systems forced into 00:01:38.019 --> 00:01:42.379 one shell. So if we talk about whites, they behave 00:01:42.379 --> 00:01:45.900 one way. They want to become structure, become 00:01:45.900 --> 00:01:52.260 a foam. The yolks have another. It wants to smooth 00:01:52.260 --> 00:01:56.280 things. It wants to emulsify. When you cook with 00:01:56.280 --> 00:01:59.400 both, you're balancing two different intentions, 00:01:59.480 --> 00:02:03.640 two cooking times. Most mistakes happen when 00:02:03.640 --> 00:02:07.060 you forget that and treat it like a single thing. 00:02:07.359 --> 00:02:10.659 So what can you say about that, my man, Phil? 00:02:10.939 --> 00:02:13.159 Yeah, I mean, I totally agree. Eggs are such 00:02:13.159 --> 00:02:16.830 a unique thing. Like in the cooking world, you 00:02:16.830 --> 00:02:19.330 know, there are a couple of things, I think eggs, 00:02:19.490 --> 00:02:23.370 you know, things like potatoes, wheat, you know, 00:02:23.389 --> 00:02:25.710 also, but like there's infinite ways of cooking 00:02:25.710 --> 00:02:27.969 in an egg. I would also say that it's something 00:02:27.969 --> 00:02:30.430 that you never completely figure out, you know, 00:02:30.490 --> 00:02:33.949 like you spend. 20 years cooking and then suddenly 00:02:33.949 --> 00:02:38.270 you learn or understand something new about eggs 00:02:38.270 --> 00:02:41.150 or you get like a little hack or a little something 00:02:41.150 --> 00:02:44.550 you didn't know before. Let's go into the whites. 00:02:44.789 --> 00:02:47.770 I think this is like a very common thing that 00:02:47.770 --> 00:02:49.789 happens in kitchens that as soon as you have 00:02:49.789 --> 00:02:52.449 like a recipe where you use yolks, then suddenly 00:02:52.449 --> 00:02:54.469 you start to producing a lot of whites and most 00:02:54.469 --> 00:02:56.530 of the times you don't know what to do with them 00:02:56.530 --> 00:02:59.370 and you have like the fridge full of Tupperwares 00:02:59.370 --> 00:03:04.599 with whites. Do you have like a good way to get 00:03:04.599 --> 00:03:08.080 rid of them? Because even like for staff meal, 00:03:08.159 --> 00:03:10.680 it's like, well, yeah, I'm going to do like a 00:03:10.680 --> 00:03:14.599 frittata with egg whites. You know, it's not 00:03:14.599 --> 00:03:17.080 so sexy. Yeah, that's true. Unless you're like 00:03:17.080 --> 00:03:20.580 a health nut, you know, I mean, like just pure 00:03:20.580 --> 00:03:25.379 egg whites are not super attractive. Man, I mean, 00:03:25.460 --> 00:03:29.129 pure egg whites is rough. You know, there's only 00:03:29.129 --> 00:03:30.969 so and so much fucking, like, meringue that you 00:03:30.969 --> 00:03:35.270 can make. Or, like, you know, burned meringue 00:03:35.270 --> 00:03:40.729 tarts or, like, whatever. Lemon pies. Île Flottant. 00:03:40.969 --> 00:03:43.969 How do you feel about an Île Flottant? To be 00:03:43.969 --> 00:03:46.590 honest, like, all these things with egg whites, 00:03:46.750 --> 00:03:51.830 I don't like none of them. Maybe a turron. That's 00:03:51.830 --> 00:03:54.770 something I like. But, you know, marshmallows, 00:03:54.770 --> 00:04:01.939 souffles. il flottant, like this dry merengues. 00:04:02.060 --> 00:04:06.020 I hate all that shit. Really? Like it's too sweet 00:04:06.020 --> 00:04:09.240 or what? Yeah, I don't know. It's something that 00:04:09.240 --> 00:04:14.439 I crave or anything, but I would say the turrón 00:04:14.439 --> 00:04:17.980 is something I like very much. Probably because 00:04:17.980 --> 00:04:24.240 of the almonds and yeah, also of the crackiness 00:04:24.240 --> 00:04:26.779 of it, you know, like crack. That's something 00:04:26.779 --> 00:04:30.120 I like about it. What about you? I have to say, 00:04:30.139 --> 00:04:32.459 I would agree with you. There's a lot of meringue. 00:04:32.819 --> 00:04:35.420 I'm kind of like, meh, I don't know. It always 00:04:35.420 --> 00:04:37.339 needs to be with something sour. Otherwise, it's 00:04:37.339 --> 00:04:40.160 just too sweet for me. And depending on how you 00:04:40.160 --> 00:04:46.439 make the meringue, the whole raw white egg is 00:04:46.439 --> 00:04:50.720 a bit... If I eat too much of it, I'm like, bleh. 00:04:51.240 --> 00:04:53.540 But a souffle, on the other hand, I think souffle 00:04:53.540 --> 00:04:56.839 is a really underrated... dish and you don't 00:04:56.839 --> 00:04:59.240 really when was the last time you went to a restaurant 00:04:59.240 --> 00:05:02.680 they had a souffle on the menu yeah like i don't 00:05:02.680 --> 00:05:05.199 even remember yeah this is like nobody does it 00:05:05.199 --> 00:05:07.199 anymore it's kind of old -fashioned i guess i 00:05:07.199 --> 00:05:10.259 like in very in very hardcore classic french 00:05:10.259 --> 00:05:14.040 restaurants and like you know like fine dining 00:05:14.040 --> 00:05:16.439 level you you will find it every every once in 00:05:16.439 --> 00:05:18.540 a while for sure like like it's something that 00:05:18.540 --> 00:05:21.879 that it's never it's never old you know like 00:05:21.879 --> 00:05:25.019 you will always see somebody doing it I think 00:05:25.019 --> 00:05:28.879 as a play has this certain mystery about it, 00:05:28.959 --> 00:05:31.379 you know, it's like, it's like you say, it's 00:05:31.379 --> 00:05:33.500 like very classic. So you won't find it in like 00:05:33.500 --> 00:05:37.319 modern kitchens necessarily, but it's also not 00:05:37.319 --> 00:05:40.579 like classic enough so that you would find it. 00:05:40.620 --> 00:05:42.759 And it's too difficult to make so that you wouldn't 00:05:42.759 --> 00:05:46.399 find it in like a bistro or like a rustic French 00:05:46.399 --> 00:05:49.220 kitchen. So it fits this like really small niche, 00:05:49.319 --> 00:05:51.620 but there's something about it. I think that 00:05:51.620 --> 00:05:54.579 it's like, It's technical, but it's not like 00:05:54.579 --> 00:05:56.500 finicky technical where you're like, oh, you 00:05:56.500 --> 00:05:57.959 have to do this. You have to use this powder 00:05:57.959 --> 00:06:00.779 and blah. It's very basic, but still there's 00:06:00.779 --> 00:06:03.379 like technique to it. It's really easy to fuck 00:06:03.379 --> 00:06:06.079 up. It's very technical. It's very technical, 00:06:06.199 --> 00:06:08.620 but at the same time, it's easy, but you have 00:06:08.620 --> 00:06:11.459 to follow the rules and follow the steps. And 00:06:11.459 --> 00:06:14.759 yeah, and like most of the time, the safest way 00:06:14.759 --> 00:06:17.720 is doing it a la minute, you know, like doing 00:06:17.720 --> 00:06:21.639 it by order. Oh, you have to. Yeah, exactly. 00:06:21.899 --> 00:06:26.540 Like the max that you can do is have some, like 00:06:26.540 --> 00:06:30.579 a few ones that will be there for max 20 minutes 00:06:30.579 --> 00:06:32.620 waiting, and then you throw it to the oven. But 00:06:32.620 --> 00:06:34.680 not more than that. You can't do more than that, 00:06:34.699 --> 00:06:38.740 you know? Yeah, for sure. But I think like if 00:06:38.740 --> 00:06:43.519 you get it right, if you get it really right, 00:06:43.680 --> 00:06:47.100 then a souffle is a really wonderful dish. And 00:06:47.100 --> 00:06:49.930 it's so versatile. You know, like the thing of 00:06:49.930 --> 00:06:52.029 kind of like, oh, it's too eggy. Sometimes the 00:06:52.029 --> 00:06:54.110 soufflés, they have this like scrambled egg texture 00:06:54.110 --> 00:06:56.649 inside. That's all horrible. Nobody wants that, 00:06:56.689 --> 00:06:58.269 you know, but if you get it right, it's such 00:06:58.269 --> 00:07:02.269 a beautiful dish. I tried to get into it like 00:07:02.269 --> 00:07:05.569 a year and a half ago because I've never, I did 00:07:05.569 --> 00:07:07.689 soufflés in my apprenticeship, but apart from 00:07:07.689 --> 00:07:09.089 that, I never worked in a restaurant because 00:07:09.089 --> 00:07:11.170 it was such an old -fashioned thing. I looked 00:07:11.170 --> 00:07:16.839 into a recipe by Adam Byatt, right? I am a huge 00:07:16.839 --> 00:07:19.220 fan of. I probably mentioned him once or twice 00:07:19.220 --> 00:07:22.220 already. And he's got a souffle recipe. Because 00:07:22.220 --> 00:07:26.120 normally you make like a base, right? That you 00:07:26.120 --> 00:07:28.439 fold your egg whites in. The base is usually 00:07:28.439 --> 00:07:31.579 made like a choux pastry almost, right? But what 00:07:31.579 --> 00:07:34.819 he does is he takes rice and he makes rice pudding. 00:07:35.459 --> 00:07:40.600 So brown grain rice, milk, vanilla, cinnamon. 00:07:41.220 --> 00:07:43.160 Bakes it, right? Until you have rice pudding. 00:07:43.279 --> 00:07:45.810 Until the rice is really soft. He takes all of 00:07:45.810 --> 00:07:48.410 that stuff and just mixes it in a Thermomix, 00:07:48.470 --> 00:07:52.129 everything together. You have this very starchy, 00:07:52.209 --> 00:07:56.129 fine mixture that you then cool down. Ah, and 00:07:56.129 --> 00:07:59.829 that's your base. And that's your base. So no 00:07:59.829 --> 00:08:02.550 flour, but the starch from the rice is the one 00:08:02.550 --> 00:08:06.050 that gives you the structure. And it's so nice. 00:08:06.149 --> 00:08:09.029 It works so well. It's super solid. And at the 00:08:09.029 --> 00:08:11.069 same time, you have this beautiful rice flavor. 00:08:11.529 --> 00:08:14.769 It's amazing. Well, for me, a proper souffle, 00:08:14.769 --> 00:08:17.269 a proper, proper souffle, there is no flour at 00:08:17.269 --> 00:08:19.949 all and no starches, no cornstarch, no flour. 00:08:20.110 --> 00:08:22.949 It's just like a base that could be different 00:08:22.949 --> 00:08:28.170 things and egg white, you know? Yeah, for me, 00:08:28.430 --> 00:08:32.289 corn flour or flour is a cheat code. You know, 00:08:32.309 --> 00:08:36.309 like it's just to make it easier. It's just to 00:08:36.309 --> 00:08:39.029 give it structure. But for me, it shouldn't have. 00:08:40.519 --> 00:08:44.919 And I would say like the really classic recipes 00:08:44.919 --> 00:08:48.080 are like that. Like I couldn't be 100 % sure 00:08:48.080 --> 00:08:50.019 of that, but that's, I would say that, yeah. 00:08:51.120 --> 00:08:53.379 Yeah, I mean, with cornstarch, I would agree, 00:08:53.519 --> 00:08:55.840 you know, like cornstarch, potato starch. That's 00:08:55.840 --> 00:09:00.440 like, I remember one time in Margaux where we 00:09:00.440 --> 00:09:03.519 worked together, we were doing this white chocolate 00:09:03.519 --> 00:09:06.539 and candied olive souffle. It was terrible. I 00:09:06.539 --> 00:09:10.299 hated that thing. I also, I mean, like, I hated 00:09:10.299 --> 00:09:13.899 the flavor pairing because it was white chocolate 00:09:13.899 --> 00:09:18.039 and lavender. Have you said it in English? Lavender. 00:09:18.700 --> 00:09:22.000 Lavender. Lavender. You know, like, dude, first 00:09:22.000 --> 00:09:26.179 of all, that's disgusting. Yeah. Honestly. That's 00:09:26.179 --> 00:09:30.690 really a bad start. And then it had this caramelized 00:09:30.690 --> 00:09:33.210 black olive powder, which I think that can be 00:09:33.210 --> 00:09:35.610 pretty cool for desserts, for example, with strawberries. 00:09:35.730 --> 00:09:39.549 For sure. That's super cool. Yes. But not there. 00:09:40.149 --> 00:09:44.669 For sure not there. No, man. But these soufflés, 00:09:44.809 --> 00:09:48.929 we had to bake them, then unmold them and serve 00:09:48.929 --> 00:09:52.350 them upside down. I remember as we were going... 00:09:52.789 --> 00:09:55.669 we were just like increasing the amount of cornstarch 00:09:55.669 --> 00:09:58.529 in the recipe just like more and more and more 00:09:58.529 --> 00:10:01.149 it's like five grams more five grams more until 00:10:01.149 --> 00:10:03.169 they were just like rock solid they would never 00:10:03.169 --> 00:10:06.250 collapse and then at some point the chef just 00:10:06.250 --> 00:10:08.649 like took the plates back and he like took a 00:10:08.649 --> 00:10:10.750 souffle just like smashed it against the wall 00:10:10.750 --> 00:10:13.529 he was like what the fuck is this shit no but 00:10:13.529 --> 00:10:14.889 it's interesting what you said you know that 00:10:14.889 --> 00:10:17.870 like there is this that's something that i remember 00:10:17.870 --> 00:10:21.759 we did a lot at that pastry station that was 00:10:21.759 --> 00:10:24.700 like modifying recipes. I mean, in this case, 00:10:24.759 --> 00:10:27.000 it was just to, you know, add some starch to 00:10:27.000 --> 00:10:31.000 save our asses and be safe in service. But there 00:10:31.000 --> 00:10:33.019 were other cases where I think like there were 00:10:33.019 --> 00:10:35.679 pretty nice results or things that we would create 00:10:35.679 --> 00:10:38.379 new. Like there was not like an R &D department 00:10:38.379 --> 00:10:40.720 in that restaurant. So like we would be on the 00:10:40.720 --> 00:10:44.659 go and like, okay, this recipe, let's modify 00:10:44.659 --> 00:10:47.460 the formulation a little bit, make some adjustments. 00:10:47.899 --> 00:10:51.600 I saw this book recently from José Andrés, which 00:10:51.600 --> 00:10:54.879 is called Change the Recipe. because you can't 00:10:54.879 --> 00:10:57.080 change the world without breaking some eggs. 00:10:57.179 --> 00:11:00.080 It's like a super short autobiographical book 00:11:00.080 --> 00:11:04.639 where he says a lot of things and stories, funny 00:11:04.639 --> 00:11:08.759 stories about his different businesses and everything. 00:11:08.980 --> 00:11:13.000 But that mindset of changing a recipe and adapting 00:11:13.000 --> 00:11:16.019 it, I think that's a skill that a chef needs 00:11:16.019 --> 00:11:19.409 to understand how to do it. I mean, mainly because 00:11:19.409 --> 00:11:22.750 if you're taking a cookbook that was written 00:11:22.750 --> 00:11:25.669 in San Francisco and you're cooking in Germany, 00:11:25.870 --> 00:11:28.990 the produce will be different. There will be 00:11:28.990 --> 00:11:31.149 atmospherical conditions that are different as 00:11:31.149 --> 00:11:34.330 well. And so it's not like a one -to -one thing. 00:11:34.490 --> 00:11:37.570 And this is something that you learn really well 00:11:37.570 --> 00:11:40.570 when I've done some consultancy projects for 00:11:40.570 --> 00:11:44.389 food industry where you know you... First create 00:11:44.389 --> 00:11:47.669 like a prototype, a little recipe in a culinary 00:11:47.669 --> 00:11:51.230 lab, and then that goes to a large factory and 00:11:51.230 --> 00:11:55.230 gets scaled up. That's where you learn that at 00:11:55.230 --> 00:11:59.490 that scaling up, it's not do the same recipe 00:11:59.490 --> 00:12:02.669 times 100 and it will work the same. Not at all. 00:12:02.730 --> 00:12:05.470 Like all their rules change once you start to 00:12:05.470 --> 00:12:09.210 scale things up. Oh, really? Absolutely. 100%. 00:12:09.210 --> 00:12:13.200 Yeah. This is like a basic. basic rule about 00:12:13.200 --> 00:12:16.779 industrialization and scaling up. Yeah. How does 00:12:16.779 --> 00:12:18.720 it change? I mean, like, what changes? I mean, 00:12:18.740 --> 00:12:21.580 like, first of all, the machinery will change. 00:12:21.799 --> 00:12:23.960 So you need to adapt into those things. But also, 00:12:24.000 --> 00:12:27.039 like, the ratios. And sometimes you will need 00:12:27.039 --> 00:12:30.500 some, to add some emulsifier or something just 00:12:30.500 --> 00:12:34.120 to make the things behave in the same way they 00:12:34.120 --> 00:12:37.860 behave at small scale and larger scale. But at 00:12:37.860 --> 00:12:42.360 the end, like I never participated in the scaling 00:12:42.360 --> 00:12:45.039 up process, but that's like a rule that there's 00:12:45.039 --> 00:12:47.700 usually a technician in the factory where that 00:12:47.700 --> 00:12:51.840 will work and it will take your small scale recipe 00:12:51.840 --> 00:12:55.639 and scale it up. And then there will be tastings. 00:12:55.740 --> 00:12:58.700 You know, you will compare the first prototype 00:12:58.700 --> 00:13:02.320 with the ones that were already done with the 00:13:02.320 --> 00:13:05.100 big machinery and the conditions that a factory 00:13:05.100 --> 00:13:08.700 has. That's very interesting, yeah. Yeah, yeah, 00:13:08.700 --> 00:13:11.720 yeah. So going back to the eggs. So it's interesting 00:13:11.720 --> 00:13:13.899 because inside an egg, there's basically like 00:13:13.899 --> 00:13:17.019 a civil war, you know? Like there are two things 00:13:17.019 --> 00:13:20.399 happening at once. The white needs more heat 00:13:20.399 --> 00:13:24.700 to feel cooked, and the yolk needs less to stay 00:13:24.700 --> 00:13:27.120 soft and creamy. And you see this when you throw 00:13:27.120 --> 00:13:31.340 an egg to a pan. You know, like you want the 00:13:31.340 --> 00:13:34.580 white to coagulate, but you want the yolk to 00:13:34.580 --> 00:13:37.340 stay runny. And that's the whole art of making 00:13:37.340 --> 00:13:44.059 like a super nice fried egg, basically. Which 00:13:44.059 --> 00:13:46.559 is not an easy thing to do. Absolutely. I've 00:13:46.559 --> 00:13:48.759 seen so many chefs struggle frying an egg. You 00:13:48.759 --> 00:13:51.580 cannot believe. I have here the temperatures, 00:13:51.700 --> 00:13:54.399 you know, like the white sets at 80 to 85 degrees 00:13:54.399 --> 00:13:58.700 while the yolk at 65 to 70, right? So you have 00:13:58.700 --> 00:14:03.080 to play around that. I've seen like this real 00:14:03.080 --> 00:14:06.360 videos where you see somebody separating the 00:14:06.360 --> 00:14:09.639 eggs, cooking the white and then putting the 00:14:09.639 --> 00:14:12.480 yolk on top. Which is, you know, like, at the 00:14:12.480 --> 00:14:15.700 end, it's like a technical approach to solve 00:14:15.700 --> 00:14:17.820 the problem, you know? That's pretty smart, yeah. 00:14:18.120 --> 00:14:20.120 Yeah, you know, like, actually, in this video 00:14:20.120 --> 00:14:23.779 that I saw, then they would fold the white like 00:14:23.779 --> 00:14:27.080 a little ravioli and have, like, this square, 00:14:27.419 --> 00:14:30.559 you know, like, kind of... That's pretty funny, 00:14:30.639 --> 00:14:33.600 actually. Yeah. I like that. Yeah, I mean, like, 00:14:33.639 --> 00:14:38.059 I've seen chefs struggle with frying eggs nicely, 00:14:38.259 --> 00:14:40.620 right? If you have the... anybody can fry an 00:14:40.620 --> 00:14:44.960 egg you know you you can train a chimpanzee to 00:14:44.960 --> 00:14:48.200 fry an egg right to do it nicely to do it really 00:14:48.200 --> 00:14:51.080 well depending on what your standards are right 00:14:51.080 --> 00:14:53.320 when you say okay what is my perfect fried egg 00:14:53.320 --> 00:14:57.779 i want the white to be fully cooked but not overcooked 00:14:57.779 --> 00:15:00.860 because you can't overcook egg whites you know 00:15:00.860 --> 00:15:04.299 where like there is like cooked egg white is 00:15:04.299 --> 00:15:06.549 not equal to cooked egg white You know, at one 00:15:06.549 --> 00:15:08.830 point when it's just about cooked, it's still 00:15:08.830 --> 00:15:11.470 tender and nice and bouncy. And at some point 00:15:11.470 --> 00:15:14.190 it becomes rubbery, right? Do you want color 00:15:14.190 --> 00:15:17.830 on the bottom? Yes or no, right? Then also the 00:15:17.830 --> 00:15:20.629 yolk, you know, do you want it to be raw? Do 00:15:20.629 --> 00:15:24.769 you want it to be raw but warm, right? Or do 00:15:24.769 --> 00:15:27.169 you want it to be a little bit waxy but still 00:15:27.169 --> 00:15:30.990 creamy? Those are all things like how this is 00:15:30.990 --> 00:15:33.090 the cool thing about cooking, how deep you delve 00:15:33.090 --> 00:15:35.740 into this thing. thinking about one preparation 00:15:35.740 --> 00:15:38.879 for one egg and then replicating that when you've 00:15:38.879 --> 00:15:41.759 decided what is your perfect egg what is it that 00:15:41.759 --> 00:15:44.259 you want say okay i want tender egg white i want 00:15:44.259 --> 00:15:46.299 a little bit of color on the bottom so i'll add 00:15:46.299 --> 00:15:48.759 a little bit of butter in the end i want to yolk 00:15:48.759 --> 00:15:52.019 completely raw but i want it warm slightly warm 00:15:52.019 --> 00:15:54.879 right how do i get there and then you make like 00:15:54.879 --> 00:15:57.399 200 eggs right and every single one should be 00:15:57.399 --> 00:16:01.649 like that Have you worked with egg yolk sauces? 00:16:01.990 --> 00:16:04.669 Like plain egg yolk and salt? Sometimes they're 00:16:04.669 --> 00:16:07.629 cooked sous vide, but... Because I've seen that 00:16:07.629 --> 00:16:10.409 in cookbooks or videos, but I've never had that 00:16:10.409 --> 00:16:15.389 on a prep station or anything. But I think it's 00:16:15.389 --> 00:16:18.769 a very versatile thing that pretty much works 00:16:18.769 --> 00:16:22.730 with anything. Any savory thing, you can add 00:16:22.730 --> 00:16:26.440 egg yolk sauce and it will work, you know? Absolutely. 00:16:26.440 --> 00:16:28.980 It's so nice. Like I have done it a couple of 00:16:28.980 --> 00:16:31.179 times. I mean, like when I was here in Berlin, 00:16:31.279 --> 00:16:34.659 we used to do it and just take egg yolks, poach 00:16:34.659 --> 00:16:37.139 them to a certain temperature for a certain time 00:16:37.139 --> 00:16:39.700 and then just mix them with a bit of garum. And 00:16:39.700 --> 00:16:42.639 we would add a little bit of whey also from like 00:16:42.639 --> 00:16:46.759 reducing. Super nice. Yeah, super nice. We used 00:16:46.759 --> 00:16:49.159 to serve it with grilled mushrooms. And that 00:16:49.159 --> 00:16:51.279 was the dish. Egg yolk sauce, grilled mushrooms, 00:16:51.440 --> 00:16:55.259 you know, super tasty. Yeah, it was on a dinner 00:16:55.259 --> 00:16:58.879 lunch recently. So everybody was cooking something. 00:16:59.100 --> 00:17:01.620 There was this guy, Miguel Angel Rodriguez, who's 00:17:01.620 --> 00:17:04.619 the chef from an amazing restaurant called Uma 00:17:04.619 --> 00:17:08.640 in Santander. So he cooked some artichokes with 00:17:08.640 --> 00:17:13.680 some ibérico, lardo. And then at the end, you 00:17:13.680 --> 00:17:15.839 know, like... He cracked some eggs in a bowl 00:17:15.839 --> 00:17:17.480 and he would take just the egg yolk with the 00:17:17.480 --> 00:17:19.619 hands and put it on top, some salt, put it on 00:17:19.619 --> 00:17:22.559 top. And, you know, like already the warm vegetables 00:17:22.559 --> 00:17:26.859 would warm the yolk up and... That's it. Then 00:17:26.859 --> 00:17:29.299 you break it, you mix it with the pretty easy. 00:17:29.420 --> 00:17:31.839 That's the way they do the eggs, the mushrooms 00:17:31.839 --> 00:17:34.819 at Gambara. That's something super common here. 00:17:35.079 --> 00:17:38.380 I mean, like also nice fried potatoes with egg 00:17:38.380 --> 00:17:40.279 yolk. I think it's one of the best things in 00:17:40.279 --> 00:17:42.980 life for sure. Absolutely, man. A fried egg, 00:17:43.000 --> 00:17:46.839 like a fried egg improves so many things, you 00:17:46.839 --> 00:17:50.059 know, potatoes, you know, stuff like a rice, 00:17:50.119 --> 00:17:53.329 like a Thai rice. Like what is this thing? what's 00:17:53.329 --> 00:17:55.569 the name but there's this dish that's like a 00:17:55.569 --> 00:17:58.190 thai basil stir fry holy basil stir fry it's 00:17:58.190 --> 00:18:01.089 like minced meat that you throw in loads of holy 00:18:01.089 --> 00:18:03.650 basil and then you eat it with rice obviously 00:18:03.650 --> 00:18:07.210 and a fried egg oh my god it's so good you kind 00:18:07.210 --> 00:18:09.910 of shred the like you cut the egg yolk and it 00:18:09.910 --> 00:18:12.869 goes into the rice and it's like it's so good 00:18:13.630 --> 00:18:16.630 Eggs are one of life's greatest pleasure, honestly. 00:18:16.930 --> 00:18:18.950 And at the same time, they're super fucking healthy. 00:18:19.130 --> 00:18:21.410 Yeah, I think it's so stupid when you see people, 00:18:21.450 --> 00:18:28.650 like, buying these protein bars and, like, when 00:18:28.650 --> 00:18:33.250 you can, you know, eat chicken breasts and eggs, 00:18:33.369 --> 00:18:35.869 you know, there's your protein bar. There's actually 00:18:35.869 --> 00:18:38.089 way more protein than in those protein bars, 00:18:38.210 --> 00:18:40.250 you know, like, and at the end of the day, you 00:18:40.250 --> 00:18:43.460 know. It's for sure healthier as long as it doesn't 00:18:43.460 --> 00:18:47.079 have this whole whatever, soy lecithin or whatever 00:18:47.079 --> 00:18:50.700 they add to those bars. And so simple and so 00:18:50.700 --> 00:18:53.059 delicious, man. Yeah, I think people overcomplicate 00:18:53.059 --> 00:18:56.079 this whole dietary thing quite a lot. Especially 00:18:56.079 --> 00:19:01.140 with stuff like eggs. An egg has so many things 00:19:01.140 --> 00:19:05.819 going for you. It has the protein. It improves 00:19:05.819 --> 00:19:10.569 brain health by... it's a some substance starts 00:19:10.569 --> 00:19:13.650 with c it's got antioxidants like it's good for 00:19:13.650 --> 00:19:16.890 for your blood it's good for your eyes it's um 00:19:16.890 --> 00:19:19.950 there's so many things you know and like people 00:19:19.950 --> 00:19:21.930 are always like really scared of like cholesterol 00:19:21.930 --> 00:19:24.930 you know oh my cholesterol but if you eat good 00:19:24.930 --> 00:19:27.170 quality eggs you know you you'll have to eat 00:19:27.170 --> 00:19:29.470 a lot of eggs to raise your cholesterol don't 00:19:29.470 --> 00:19:32.470 worry about a few months ago we published a reel 00:19:32.470 --> 00:19:36.369 that has already over half a million views uh 00:19:36.369 --> 00:19:40.210 on a lemon tart And the interesting thing, and 00:19:40.210 --> 00:19:42.549 we still get questions about this, like, how 00:19:42.549 --> 00:19:46.109 is it possible that, so Phil was explaining that 00:19:46.109 --> 00:19:49.609 here you mix eggs with butter and you bring them 00:19:49.609 --> 00:19:54.390 to boil, proper boil, boil, and it wouldn't have 00:19:54.390 --> 00:19:58.450 this scrambled egg effect. You know, like, and 00:19:58.450 --> 00:20:01.170 a lot of people tell us, no, that's bullshit. 00:20:01.230 --> 00:20:03.849 Like, even you said that yourself, like, the 00:20:03.849 --> 00:20:06.509 first time you saw it. So I had to research on 00:20:06.509 --> 00:20:09.269 this, like what happens there, and actually what... 00:20:09.269 --> 00:20:12.170 So there are a few things that happen here inside 00:20:12.170 --> 00:20:16.289 that. So this recipe has eggs, butter, lemon, 00:20:16.430 --> 00:20:19.150 sugar, and heat. So it sounds suspiciously close 00:20:19.150 --> 00:20:22.410 to scrambled eggs because you boil the whole 00:20:22.410 --> 00:20:25.410 thing. Yet a lemon tart never tastes like omelet 00:20:25.410 --> 00:20:28.190 because here the egg is not the star. It is a 00:20:28.190 --> 00:20:30.950 quiet engineer in the background that binds everything 00:20:30.950 --> 00:20:34.609 together. But we have sugar, sugar that interferes 00:20:34.609 --> 00:20:38.250 with protein tightening. Butter softens the network. 00:20:39.639 --> 00:20:42.900 Egg white is like a network that once a protein 00:20:42.900 --> 00:20:47.420 coagulates, it starts to build into solidify, 00:20:47.460 --> 00:20:52.160 gelify. Acid bends the rules of coagulation, 00:20:52.259 --> 00:20:56.779 so the egg thickens the liquid, but lemon makes 00:20:56.779 --> 00:21:01.289 the flavor. So this is... basically food science 00:21:01.289 --> 00:21:04.170 um yeah i mean like you said when i when i read 00:21:04.170 --> 00:21:06.349 that recipe the first time i was like that sounds 00:21:06.349 --> 00:21:08.789 crazy to me you know like actually like boiling 00:21:08.789 --> 00:21:12.670 the egg because i thought even if there's sugar 00:21:12.670 --> 00:21:15.069 and there's butter like proper because you really 00:21:15.069 --> 00:21:17.950 boil it i was like i i can't imagine that that's 00:21:17.950 --> 00:21:22.049 not gonna be it'll not curdle like it would if 00:21:22.049 --> 00:21:25.069 you just boil the egg by itself of course but 00:21:25.069 --> 00:21:27.390 i was like no way it's gonna taste horrible and 00:21:27.390 --> 00:21:30.319 then i did it the first time I made the recipe, 00:21:30.359 --> 00:21:34.180 and the result was one of the best curds I've 00:21:34.180 --> 00:21:38.259 ever seen. Like, it was perfect. Perfect. And 00:21:38.259 --> 00:21:41.259 with a really beautiful flavor also. And very 00:21:41.259 --> 00:21:43.819 adaptable recipe also. But then at the end of 00:21:43.819 --> 00:21:45.799 the day, you know, it just comes to show you. 00:21:45.839 --> 00:21:47.339 It just comes to show you that you don't know 00:21:47.339 --> 00:21:49.000 everything. You know, just because you've been 00:21:49.000 --> 00:21:52.299 doing something for a really long time doesn't 00:21:52.299 --> 00:21:54.759 mean that you understand everything. And it should 00:21:54.759 --> 00:21:57.140 encourage everybody to just try shit out. Even 00:21:57.140 --> 00:21:59.299 if you see something, you're like, no, no way. 00:21:59.599 --> 00:22:02.779 Just fucking try it out. Who cares? Worst case 00:22:02.779 --> 00:22:04.740 scenario, you've got a pot of scrambled eggs 00:22:04.740 --> 00:22:07.099 that tastes disgusting. And you throw it away 00:22:07.099 --> 00:22:09.980 and you start again. And you say, oh, well, I 00:22:09.980 --> 00:22:13.140 was right. Good on you. You were right. But best 00:22:13.140 --> 00:22:15.420 case scenario, you've learned something and you've 00:22:15.420 --> 00:22:18.039 got a cool new recipe to do. so usually you know 00:22:18.039 --> 00:22:21.259 what when to use egg white and when to use egg 00:22:21.259 --> 00:22:23.700 yolk you know like for some things and when to 00:22:23.700 --> 00:22:26.690 use whole egg You know, like, okay, I'm going 00:22:26.690 --> 00:22:30.529 to make an ice cream. Like, you go for yolk. 00:22:30.829 --> 00:22:33.549 There are also recipes that go with whole egg. 00:22:33.670 --> 00:22:38.089 Fine. You definitely don't want to use egg white 00:22:38.089 --> 00:22:40.789 for that, as far as I know. I have no idea. But 00:22:40.789 --> 00:22:44.490 for me, what I find interesting is when I see 00:22:44.490 --> 00:22:49.500 recipes that mix whole eggs with yolks. And it's 00:22:49.500 --> 00:22:52.579 like, how do you, what's the thought process 00:22:52.579 --> 00:22:55.180 or what's the rationale behind it? And one of 00:22:55.180 --> 00:22:58.460 my favorite cheesecake recipes, which, by the 00:22:58.460 --> 00:23:00.680 way, is available on our webpage. You can look 00:23:00.680 --> 00:23:06.299 for it. That is a take on a recipe from Suberoa 00:23:06.299 --> 00:23:09.420 and also a take on a recipe from Javier Rivero. 00:23:09.440 --> 00:23:12.579 And for me, it's the best cheesecake that you 00:23:12.579 --> 00:23:15.839 will find here in the region. And they use whole 00:23:15.839 --> 00:23:19.319 egg and yolks. And also the original cheesecake 00:23:19.319 --> 00:23:22.359 from La Viña would add some flour. This one does 00:23:22.359 --> 00:23:25.180 not. It's completely gluten -free. And I guess 00:23:25.180 --> 00:23:27.960 that's the function. It also adds richness to 00:23:27.960 --> 00:23:30.720 the whole thing. It also adds color. It's way 00:23:30.720 --> 00:23:33.579 more yellow. But it also gives it enough structure 00:23:33.579 --> 00:23:37.039 to hold the whole thing together without falling 00:23:37.039 --> 00:23:43.440 apart that you would usually use flour for. Do 00:23:43.440 --> 00:23:46.099 you come with those kind of thought processes 00:23:46.099 --> 00:23:50.799 when you're formulating a recipe using eggs? 00:23:51.779 --> 00:23:53.880 That's a good question. I mean, if I want to 00:23:53.880 --> 00:23:56.819 make it more rich, if I have a recipe that uses 00:23:56.819 --> 00:24:00.000 a whole egg and I want to make it more rich, 00:24:00.059 --> 00:24:03.059 more fatty, more heavy, I add some more egg yolk. 00:24:03.460 --> 00:24:07.099 If I don't want to compromise the qualities that 00:24:07.099 --> 00:24:10.920 the egg white gives me. But apart from that, 00:24:11.119 --> 00:24:14.109 it's like, I don't know. the other way around 00:24:14.109 --> 00:24:16.430 it doesn't really work so much you know but you 00:24:16.430 --> 00:24:20.049 could kind of say like all right um i don't want 00:24:20.049 --> 00:24:23.089 to i don't want it to be more rich i don't want 00:24:23.089 --> 00:24:25.450 it to be more heavy and creamy but i want it 00:24:25.450 --> 00:24:27.849 to be more structure you could also just add 00:24:27.849 --> 00:24:31.529 a dash of egg white you know into it there's 00:24:31.529 --> 00:24:33.930 always an option i mean if you understand kind 00:24:33.930 --> 00:24:37.190 of like what either one of the two gives you 00:24:37.190 --> 00:24:41.109 which is complex in a way but in its simplicity 00:24:41.109 --> 00:24:44.640 it's not complex right like the egg white gives 00:24:44.640 --> 00:24:47.500 you protein gives you elasticity gives you bounce 00:24:47.500 --> 00:24:51.619 gives you you know coagulation when cooked and 00:24:51.619 --> 00:24:56.200 um the yolk gives you fattiness creaminess richness 00:24:56.200 --> 00:25:01.480 um if you just approach it with that basic mindset 00:25:01.480 --> 00:25:05.359 then you know you can you can play around with 00:25:05.359 --> 00:25:07.779 that for example with pasta dough right i think 00:25:07.779 --> 00:25:09.819 pasta dough is a really good example it's like 00:25:09.819 --> 00:25:12.640 well what's your pasta dough for is it for filled 00:25:12.640 --> 00:25:15.640 pasta or is it for just straight pasta like tagliatelle 00:25:15.640 --> 00:25:20.460 or pappardelle or whatever you know so for a 00:25:20.460 --> 00:25:23.140 straight pasta you don't necessarily want the 00:25:23.140 --> 00:25:25.240 same texture as for a filled pasta filled pasta 00:25:25.240 --> 00:25:28.779 you need to be a little bit smoother right you 00:25:28.779 --> 00:25:32.079 need it to be like you need to be able to to 00:25:32.079 --> 00:25:34.740 close it and to shape it but you also need enough 00:25:34.740 --> 00:25:39.119 elasticity so it doesn't break right with like 00:25:39.119 --> 00:25:42.250 if you make a spaghetti you don't need that But 00:25:42.250 --> 00:25:44.910 you need stability and you need texture, you 00:25:44.910 --> 00:25:47.450 know? More texture than you would probably need. 00:25:47.509 --> 00:25:51.230 If you make that dough, if you make a strozzaprettido 00:25:51.230 --> 00:25:53.549 for a ravioli, you're going to have a really 00:25:53.549 --> 00:25:55.930 hard time even just rolling it out. Because you're 00:25:55.930 --> 00:25:57.730 going to roll it out a million times and it's 00:25:57.730 --> 00:26:00.170 just going to pull back, right? Until you have 00:26:00.170 --> 00:26:03.710 it thin enough so you can fill it. So approaching 00:26:03.710 --> 00:26:06.210 it with like everything in cooking, if you have 00:26:06.210 --> 00:26:08.349 a little bit of a basic understanding of what 00:26:08.349 --> 00:26:12.130 it is that you're dealing with, then... It helps 00:26:12.130 --> 00:26:15.150 you a lot in your approach of sort of like fine 00:26:15.150 --> 00:26:17.809 -tuning what you need things to do for you. Have 00:26:17.809 --> 00:26:22.089 you ever tried Albert Adria's? Well, I don't 00:26:22.089 --> 00:26:24.789 know if it's original from him, but I got like 00:26:24.789 --> 00:26:27.970 a recipe that was from one of his restaurants 00:26:27.970 --> 00:26:32.390 that already closed. This Bodega 1813 or something 00:26:32.390 --> 00:26:38.680 like that was the name. That was a flan. If you 00:26:38.680 --> 00:26:41.619 look for an old school recipe of a flan, like 00:26:41.619 --> 00:26:45.940 the Spanish creme caramel, it will be milk and 00:26:45.940 --> 00:26:48.799 whole eggs. But there is this whole new trend 00:26:48.799 --> 00:26:51.940 about making these overly rich flans that are 00:26:51.940 --> 00:26:55.440 also like runny at the core, that when you break 00:26:55.440 --> 00:26:58.779 them, it's liquid and it falls apart. And they're 00:26:58.779 --> 00:27:02.160 only cream with egg yolk. And of course, it's 00:27:02.160 --> 00:27:05.119 decadent and delicious and, you know, like enough 00:27:05.119 --> 00:27:08.960 calories to kill you in each bite, but worth 00:27:08.960 --> 00:27:11.900 the dying. And yeah, have you ever tried those 00:27:11.900 --> 00:27:15.759 ones? I feel like maybe one point I tried it, 00:27:15.839 --> 00:27:19.599 but I've never, I don't think I've ever had one 00:27:19.599 --> 00:27:22.119 of those really runny flans. Like for me, but 00:27:22.119 --> 00:27:24.539 I think also the reason is that when I crave 00:27:24.539 --> 00:27:29.329 a flan, I know exactly what I want. um like for 00:27:29.329 --> 00:27:31.349 me for example i don't put any cream in a flan 00:27:31.349 --> 00:27:33.650 like i wanted to be like quite eggy and like 00:27:33.650 --> 00:27:39.869 bouncy but very tender you know um but um but 00:27:39.869 --> 00:27:42.250 it sounds delicious like i mean again it's i 00:27:42.250 --> 00:27:46.650 do i do like that and also like a good uh practice 00:27:46.650 --> 00:27:50.089 both for for cheesecake and for this kind of 00:27:50.089 --> 00:27:56.509 flans is uh letting the the mixture uh mature, 00:27:56.730 --> 00:28:00.069 letting it overnight before actually cooking 00:28:00.069 --> 00:28:03.990 it. Oh, interesting. Yeah, so the sugar cures 00:28:03.990 --> 00:28:06.289 the egg yolk and it generates an effect that 00:28:06.289 --> 00:28:09.789 just makes it better. Oh, nice. Yeah. I've never 00:28:09.789 --> 00:28:11.750 tried that before, actually. So, let's go to 00:28:11.750 --> 00:28:18.210 GoFuckYourself. GoFuckYourself. GoFuckYourself. 00:28:19.089 --> 00:28:24.369 Egg whites whip better if they're aged. True 00:28:24.369 --> 00:28:28.099 or false? That is a myth that I've heard for 00:28:28.099 --> 00:28:32.980 many, many, many years. And I want to say I don't 00:28:32.980 --> 00:28:36.140 think that's true, but so many people swear by 00:28:36.140 --> 00:28:38.559 it, like so many pastry chefs that I've worked 00:28:38.559 --> 00:28:44.279 with also, that I'm doubtful. But I would say 00:28:44.279 --> 00:28:48.539 it's not true. You're wrong. As eggs age, the 00:28:48.539 --> 00:28:51.839 pH rises and proteins unfold more easily, improving 00:28:51.839 --> 00:28:56.150 foam formation. There you go. That was wrong. 00:28:56.329 --> 00:29:00.309 One myth. Never salt eggs before cooking. What 00:29:00.309 --> 00:29:01.609 do you think on that? I think that's bullshit. 00:29:02.250 --> 00:29:05.930 Why? I don't know. Of course, you can say the 00:29:05.930 --> 00:29:09.369 salt denatures the proteins and stuff, but I 00:29:09.369 --> 00:29:12.670 don't think it has that much of an effect. Actually, 00:29:12.890 --> 00:29:16.670 the thought behind this is that salt toughens 00:29:16.670 --> 00:29:20.869 the eggs, but the truth is it actually helps 00:29:20.869 --> 00:29:24.710 produce softer scrambled eggs. If you slide it 00:29:24.710 --> 00:29:28.930 as salted before. Crazy. High heat makes better 00:29:28.930 --> 00:29:32.609 scrambled eggs. Bullshit. So high heat creates 00:29:32.609 --> 00:29:36.769 tight protein networks and dry curds. Gentler 00:29:36.769 --> 00:29:40.470 heat allowed the proteins to coagulate gradually. 00:29:40.930 --> 00:29:42.789 Yeah, but not as like, you know, I'm not a fan 00:29:42.789 --> 00:29:45.150 of the whole like Gordon Ramsay on the heat, 00:29:45.150 --> 00:29:46.750 off the heat, on the heat, off the heat and stir 00:29:46.750 --> 00:29:49.130 like a fucking idiot, you know? So you have this 00:29:49.130 --> 00:29:54.619 like coagulated kind of like. 60, 66 degree warm 00:29:54.619 --> 00:29:58.740 egg sludge. Like I like a little bit of texture, 00:29:58.900 --> 00:30:01.319 like a little bit, like I like the very soft 00:30:01.319 --> 00:30:03.500 curves. So you have this like uneven texture 00:30:03.500 --> 00:30:07.099 in your scrambled egg, but not just like one 00:30:07.099 --> 00:30:11.039 puree, you know? I like very simple, uh, omelets, 00:30:11.140 --> 00:30:14.460 you know, like I roll them. So they're a little 00:30:14.460 --> 00:30:17.559 bit runny at the core, but sometimes even with 00:30:17.559 --> 00:30:20.299 color on the outside, I don't like those, uh, 00:30:20.799 --> 00:30:24.099 quotes perfectly omelettes where they have zero 00:30:24.099 --> 00:30:29.779 color and are perfectly rolled. No. I mean, it's 00:30:29.779 --> 00:30:33.799 a thing, but I prefer like. I like them. I think 00:30:33.799 --> 00:30:35.980 they have their place. Yeah. Yeah, they do. They 00:30:35.980 --> 00:30:40.740 do. Are eggs high in cholesterol? What do you 00:30:40.740 --> 00:30:44.539 say? I say they, like they are, sure. But like, 00:30:44.599 --> 00:30:46.759 I don't think that cholesterol equals cholesterol. 00:30:47.699 --> 00:30:52.240 I think that if you eat good quality eggs, like 00:30:52.240 --> 00:30:54.519 you don't have to worry about it too much. This 00:30:54.519 --> 00:30:56.220 would be my take. As far as I know, that's a 00:30:56.220 --> 00:31:00.200 myth. Like the thing that you shouldn't eat eggs 00:31:00.200 --> 00:31:02.319 at night because they're high in cholesterol 00:31:02.319 --> 00:31:05.339 and blah, blah, blah. But let's see. And the 00:31:05.339 --> 00:31:09.720 answer is yes, they're high in cholesterol. But 00:31:09.720 --> 00:31:12.019 that doesn't mean they're harmful for most people. 00:31:12.099 --> 00:31:16.880 One egg has about 180 to 200 milligrams of cholesterol, 00:31:17.259 --> 00:31:20.880 mostly in the yolk. However, modern research 00:31:20.880 --> 00:31:23.700 shows that dietary cholesterol has limited effect 00:31:23.700 --> 00:31:27.059 on blood cholesterol for most healthy individuals. 00:31:28.140 --> 00:31:30.680 The bigger impact usually comes from saturated 00:31:30.680 --> 00:31:34.119 fats and overall diet, not eggs themselves. That's 00:31:34.119 --> 00:31:38.019 what I've heard, that eating eggs at night, the 00:31:38.019 --> 00:31:40.180 problem is the fat where you cook it and not 00:31:40.180 --> 00:31:44.279 the egg itself. Ah, I see. Let me check on that 00:31:44.279 --> 00:31:48.180 as well. Is it unhealthy eating eggs at night? 00:31:48.500 --> 00:31:52.259 No, eating eggs at night is not unhealthy at 00:31:52.259 --> 00:31:55.140 all. What matters is how much you eat and how 00:31:55.140 --> 00:31:57.819 they're cooked, not the time of the day. So if 00:31:57.819 --> 00:32:00.619 they're high, I mean, they're high in protein 00:32:00.619 --> 00:32:04.200 and fat, so they can actually help you feel full 00:32:04.200 --> 00:32:07.420 and stabilize blood sugar overnight. They're 00:32:07.420 --> 00:32:09.920 also relatively easy to digest for most people. 00:32:10.119 --> 00:32:13.400 The only issue is very high greasy egg dishes 00:32:13.400 --> 00:32:18.619 late at night. That's, yeah, that's what I, that's 00:32:18.619 --> 00:32:20.440 something I heard in culinary school, you know, 00:32:20.460 --> 00:32:23.880 like 20 years ago. Yeah. You hear a lot of cool 00:32:23.880 --> 00:32:25.960 things. I remember at culinary school, they told 00:32:25.960 --> 00:32:29.329 us that, you need to steer me to look at the 00:32:29.329 --> 00:32:32.509 juice. Yeah, and that's something that still 00:32:32.509 --> 00:32:35.869 today is repeated a lot. But you know what I 00:32:35.869 --> 00:32:39.029 really think about these things? I think myths 00:32:39.029 --> 00:32:43.730 and legends sometimes are important. Having things 00:32:43.730 --> 00:32:47.710 in the common imaginary, even if they're not 00:32:47.710 --> 00:32:51.930 scientifically true, but they somehow make a 00:32:51.930 --> 00:32:57.940 point, I think they're useful. That's not true 00:32:57.940 --> 00:33:01.880 that meat sears the meat. It holds the juices 00:33:01.880 --> 00:33:05.359 inside by searing it. But it's a good practice 00:33:05.359 --> 00:33:09.240 to sear the meat. That's true. I think that's 00:33:09.240 --> 00:33:13.500 the point. Yeah, fair enough. Because also, for 00:33:13.500 --> 00:33:17.759 example, here, you know the Gilda, the iconic 00:33:17.759 --> 00:33:20.680 pincho. There are a couple of legends around 00:33:20.680 --> 00:33:23.039 it. One is that it was the first pincho ever 00:33:23.039 --> 00:33:26.480 created in Basque cuisine. And also that it was 00:33:26.480 --> 00:33:29.740 named after Rita Haywood and this and that. And 00:33:29.740 --> 00:33:34.099 this is something that is widely repeated. There 00:33:34.099 --> 00:33:37.279 are even, yeah, that it was named Hilda after 00:33:37.279 --> 00:33:41.319 Rita Haywood's Gilda movie because it looks like 00:33:41.319 --> 00:33:45.059 a female, like the shape of the head with the... 00:33:45.519 --> 00:33:48.339 Truth is, most of the things were written way 00:33:48.339 --> 00:33:52.220 later after it was created. And this happens 00:33:52.220 --> 00:33:56.440 with many things, that something is created, 00:33:56.680 --> 00:34:01.759 years later somebody gives it a meaning or makes 00:34:01.759 --> 00:34:06.980 up a background history, and that sticks. Very 00:34:06.980 --> 00:34:10.639 commonly in many things. I could think of some 00:34:10.639 --> 00:34:18.210 other examples. Food talk!