- (whispering) That'll do it. All right, oh, hi! Hey guys, we got a different
kind of basics for you today. I'm going to go over 10 kitchen tips I wish I knew before I started out. I want that to appear on
the screen in graphics. Yes, do it! 10 kitchen tips I wish I
knew before I started out. and gone. No, not you, the graphics (smacking head). And I'm going to be randomly joined by TikTok megastar Sienna Mae Gomez. who I think has like, like 25 million followers on TikTok. So she's way more famous than I am. And I'm going to teach her
how to flip stuff in a pan. (upbeat theme music) Mise en place, what
exactly does that mean? No one knows. I think it means everything in its place. That's actually what it means. It means that you want to
have all of your ingredients laid out, chopped up, measured, weighed before you start cooking. How do you know what to mise out? Look at the list of ingredients. When you look at it, it's going to say one medium
onion, finely chopped. It's going to say one
teaspoon of whatever this is. What the hell is that? Anise seed. It's going to say half a
teaspoon of ground annatto. It's going to say four and a half ounces of all purpose flour. Measure everything out, chop everything up before you start cooking. It makes everything so much easier. Please just do it. Rachael Ray and I had it out when we met because she thinks her
name is spelled wrong. I'm like, no, it's
spelled the way it sounds. Anyhoo, joining me is Sienna Mae Gomez. - Hi guys. - Now you're massively famous on TikTok. but most of my viewers look like me. So for them, tell us in a few words who you are and what you're about. - Okay I am a content creator,
mostly on the app TikTok. And I kind of just promote self love and body positivity and I love to eat. So that's why I'm here,
I'm trying to learn. - Well, then these tips are for you. - (laughs) I know. - Have you ever flipped food in a pan? - It didn't go well, I tried, I've tried. - Yeah, it usually ends in disaster, especially because when
you're flipping stuff on the stove top. Like when you spill stuff
on here, how awful is that? - Oh, it like gets in the cracks and then I try to grab
it and then I get burned. - Yeah, no, it's a disaster. So the best way to learn is
to not do it on the stove. And I like to use candy.
(candy hitting the pan) Just throw some candy in a pan. And this is a great
kind of pan to learn in because it is light and
it's got really high walls. So what you want to do, get
everything down to this end. And then, you know, your
instinct is to sort of go like that (candy clatters in pan) which is why things go everywhere. But what you really wanna do is just kind of shuffle things around. So you get it down at the end. And just kind of flick it up like that. (candy clatters quickly in pan) - Hmm, like a technique. - Give it a shot. (candy clatters in pan) - That was perfect, you got it. - That was kinda good. - Yeah, it's perfect, you
look like a perfect chef. - Yeah.
- Not one drop. All right, let's do it
a little harder then. This is gonna be a little more challenging because the walls in the pan are lower. So you're gonna have to
(candy clattering in pan) keep it a little bit more controlled. (candy clattering in pan) Oh! (candy clattering in pan) Oh!
- Yeah. Move over, this is my job now. Can I try to guess? - Yes, guess what kind of salts these are. - Okay, this is, wait
are they all sea salt? - These are actually not
different kinds of salt because of where they are,
where they're from rather. They're different textures of salts. - Is this course? - That is, it's a kind of coarse salt which is called kosher salt. And then you got the table salt here and then this is a flaky finishing salt. So table salt is great for baking because when people are
developing the recipes that's what they use. So if they say, you know,
half a teaspoon of salt that's what they're talking about. Kosher salt is good for cooking because it's a coarser grain which means that there's
less salt in any given pinch. It's also pinch-able, so
you can pick it up like this and you can control how much is going in by just wiggling your fingers. Like I'm just moving them
back and forth right now. - Would this fall through? - So that's what we're
going to test right now. So try to grab a pinch of that and then try and grab a
pinch of the kosher salt. See it just kind of
falls through like sand. - Yeah, it feels like salt looking. - Yeah, and then try to kosher salt. You just have more control. - Mmm, it's like crunchy.
- It's crunchy, exactly. That's the other thing, it adds a little texture sometimes. - It's like that one meme, Do you know what I'm talking about? - No. (long guitar chord) - You put this on top? - This is the finish something off, so if you're making a steak
or something like that, this adds texture. It's these big crunchy flakes. I mean really all salt
kind of tastes the same. There are some slight variations, but what you're really,
what you really need to know are the different textures,
that's what's most important. So next step, we're going to
do a blindfolded smell test. and we don't have the blindfold so this will have to suffice. - Perfect. - That's this is another
approved use from the CDC. - I know this works so well, I can't see anything. - So what we're gonna do is we're gonna test to see if
you can tell the difference between pre-ground and
freshly ground pepper. Because a lot of people don't really care about pepper and I care a great deal. Clearly I've just blindfolded a TikTok star to prove a point. (Sienna laughs) So I definitely care a lot about pepper. Okay ready?
- Mm-hmm. - I'm going to present one
pepper at a time to you and just give it a good whiff and tell me which one smells better. Here's number one. Okay.
- Okay? And here's number two. - Oh, that one, that one's so much better. It's like way more, um
- Peppery? - Yeah, it's like way more strong. - Yeah, yeah.
- It's way stronger. - This is the freshly ground pepper. - Is it really?
- You chose correctly. I should have labeled
them, so I could prove it But this is the freshly ground pepper. - Wait, can I see it?
What's the difference? - It smells more floral. - This isn't really like,
if you didn't tell me it was pepper, I probably,
I don't know what that is. - You can taste the difference too, You grab a little bit. - Mmm.
- Delicious pepper. - I get it, I get it. - As you can see before me,
I have a selection of steaks because I'm a lucky, lucky boy. But I actually made these for a reason. And that is the importance of temperature. I know that these are all cooked
to a perfect, medium rare. Even though I can't see inside them. Can you see inside them? I didn't cut them open. I didn't go like this
because this doesn't work. I'm sure somebody at some
barbecue has taught you that this means medium rare, medium, medium well, well. And that's a pretty good guideline but definitely not accurate. Because different steaks
have different thicknesses. They have different textures of the beef and people have different hands. You might have a rock hard hand. So what is a growing boy to do? You got to use a thermometer. This is a very expensive thermometer, but something you get
off Amazon for 10 bucks is still going to do the job much better than this (beep). So as you can see, if
you use a thermometer you're going to get
predictable, accurate results. Every time, no matter the
thickness or texture of your steak or the thickness or texture of your thumb. So remember if you use your
thumb meat, you're a deadbeat. If you use the thermometer. Oil. Your grocery store probably
has a selection of oils about 50 times this size. there are so many different kinds of oils. And while they're all great
in their own special ways you really only need three. You really only need three. This is supposed to disappear. (swoosh)
Oh jeez. Okay, this is, this is
really all you need. You got some vegetable oil, got some extra virgin olive oil and then we got some light olive oil. And this is probably even
the most optional one. The vegetable oil, this is your great all around deep frying, sauteing, everything where you need oil where you're not trying to impart flavor. This is what's known as
a neutral flavored oil. It's got a high smoke point. So you can heat this up to what is the smoke point of vegetable oil? It's like 450? Can you check, I'm sorry. It is. Then we've got extra virgin olive oil. It's got a much lower smoke point, 375 degrees Fahrenheit, 350, 325, 325. - 320 to 375. - Oh! Well, ish. If you saute or sear anything in olive oil it's going to taste bitter. Because this stuff doesn't like high heat extra virgin olive oil
also has a really distinct kind of fruity flavor to it. And it's much better for eating with bread dip some bread in there or finishing pasta or
anything where you need to add some extra virgin olive oil flavor. For cooking with olive oil, you want to use a light
olive oil like this guy. You can tell just by looking at it it's not a deep green,
it's a lighter color. This one just says olive oil,
it doesn't say extra-virgin. And even below that, it says
for sauteing and grilling. So this is going to have
a higher smoke point. I'm guessing around 375. The last and most important thing I want to teach you
about oil is rancidity. Rancidity. It's a fun word to say. It's like saying the word edited. You know, that's a Pete Holmes joke. if you say editing, edit
in the past tense, edited. Anyway, rancidity, Brad! Oil goes rancid, especially olive oil. Olive oil really only has a
shelf life of like six months. Smell your olive oil. If you've been hanging
onto it for a few years I guarantee that stuff
is not good no more. Olive oil should smell
clean and light and fruity and that's about it. And if you're cooking with rancid oil you're going to end up
with rancid tasting food. These are facts. Brad, come back! Peanut oil. This just tastes better when
you're deep frying things. If you have a peanut allergy,
obviously don't use this. You will die if you don't have, oh no! Alright, next step I want to talk about is not replacing ingredients
unless you know your (beep). Here to help me is my friend, oh, these are hot, these
are hot, hot things. Let him explore his universe. So you're just helping me out by being my blind taste tester here. I've made two pan sauces,
absolutely identically. So first up, here's the first
sauce I want you to taste it. It's just a red wine sauce, there we go. Nice, nice, nice, nice. - Mmm, okay.
- Okay. Okay, a little accurate, not much. It's a red wine reduction,
be good with a steak. - Little buttery though, right? - Yeah, I know, I got
some butter in there. Alright, now try this one. Here you go, here you go. I'm going to put it right up to your lips and your gonna sip it, okay, here we go. Here we go, here we go. (laughing quietly) - Ooh (cringes) (sniffles) I think the first one's better. - That's because the second one wasn't made with red wine,
but rather red wine vinegar. - So you can see.
- Medicine though, like maybe that was
good for me in some way. - It's probably good for your gut health. However, let it be the lesson to us all that you can't just swap something out because it's called the same thing. You're going to have a hard time smelling things for the next few days. - Alright, guess I'll go. You wanna lead me out of here? - Well, I have another
thing for you to taste test. - Oh good. - But that's another tip for another day. And another part of the episode. We'll be right back. How many is this happened to you? You're trying to fry up some
bacon after a night of passion and you can only fit three
God damn strips in there at a (beep) time. And they won't even fit really
(grunts in frustration). Well, I have the solution. You should bake your bacon. When you bake your bacon, it
bakes up evenly and perfectly. And you can make a whole bunch at a time instead of four measly
strips, because let's face it, After that we just had,
we're going to need more than two strips of bacon each. Right, Brad? I don't want to poison
him, how old is this? - It's just one sip, it's fine. - Yeah, but once it's
open it's seven days. - Oh it's less.
- Okay, alright, alright. Okay, we're still rolling?
- Yup. - Alright. Ugh, oh God, what just came out of this? (both laughing) Don't worry about it,
don't worry about it. Don't worry about it, don't
worry about it, it's fine. - (exclaims) Oh!
- It's not okay! - It's not okay.
- What the (beep) is this? - Ready.
(everyone laughing) - Okay (laughing hysterically) - I'm ready. - Did you see that?
- Nope. - No, you didn't (laughing) (everyone laughing)
- I'm ready. - Next up, chicken stock. Is it really worth making yourself? - Yes (both laughing). - I'm going to hit you with two different chicken stocks, okay? One's homemade, one's store-bought. You tell me which one's which. - Here's number one. - Mmm.
- Good, good, good. Yeah. - Mmm.
- Mmm. So that's that's chicken stock A. It seems like you liked it.
- Cold. (laughing quietly) (laughing out loud) - All right, that was chicken
stock A, the cold one. Here we go, here we go, here we go. And there's chicken stock B. - Ew, God, ew. Yeah, the second one's like water. The first one was sumptuous. The first one was good,
the second one was bad. - Need I say more? Thank you so much for coming out and pushing yourself outside
of your comfort zone here. - Thank you.
- And now we're going to go even further, and make some avocado toast. - I'm ready.
- Alright. - I'm excited.
- Go check out Sienna's YouTube channel
to see her flip an egg. See if it works, see if it splats. - It might not. No, It will. I'm confident about it. - We almost, this almost was
a chicken stock business. Just that. Remember?
- Chicken stock business. Don't say the name of it though. - No, no, no, no, I didn't. It's that good, the name. - I'm trying to back pedal right now. - Think of the best name
for a chicken stock business you've ever thought of, double it. (everyone laughs)
