your eggs in, set the temperature and walk away and forget about it. And they won't ever overcook . The key to making sure that--. The one thing that I want you to really understandto hammer home is that it's the temperature that's important here.
sort of Northern interpretation of southern food as being unhealthy and just this tiresome over larded and overcooked and deep fried Cuisine when it's not and that's a lie perpetrated by Paulineum I mean everything everything looked really fresh in your book so it was really nice to see that yeah I think it
That looks really good by the way. I overcooked the shit out of them.
So keeping your vegetables a little bit more chunky allows you to be able to get some more sweetness and caramelization from the carrot, or the veg, without overcooking . So I like to just them very gently in a pan. Just layer them up like this.
So this is why you have to soak it in water because that's exactly what's happening. When you overcook spinach, what happens is that the chlorophyll molecule loses the magnesium ion inside it and so it turns a duller green. Right. So again, to keep It-- so that's why you use a pinch of baking soda.
And farro, as one of our old chefs used to say, you can't cook it long enough. You really can't overcook it. Of course, that's a little bit of a lie.
You know many people don't have a rice cooker and haven't come from an Asian culture are a little bit intimidated by cooking rice, because it's quite easy to overcook or to not have enough liquid. So you don't want your rice to be al dente.
You know what I love about cooking, and this is why I'm not a great baker, because it doesn't have to be that exact all the time. And you can overcook it just like you'd overcook anything.
We are making a lot of soup. We always overcook . It's kind of a problem. So you guys have to stay here until it's gone today, so hopefully there's no pressing projects at the desk side.
I think it's also a really good thing for the person who loves eating there. You can't overcook them.
I think it's also a really good thing for the person who loves eating there. But you can't overcook them.
A lot of spices, especially in Asian cooking, you always toast the spices before using them. And just don't overcook it, make sure you season it well.
I mean the easiest thing is like this steamed and sake fish. You can't overcook it. And the vegetables, the vegetables, go to the farmer's market, fish market, and you're done.
With a pork loin roast, this guy right here gets really tender. If you overcook it, it gets really tough really fast. So we like to cook that one to about 140.
Question? What's the white sauce for? Don't overcook it. Remember, you go to sushi restaurant, you eat it raw.
Question? What's the white sauce for? So don't overcook it.
When I was in elementary school and middle school, schools didn't offer the healthiest foods when we were in school. I was overcooking it, you know.
Are they overcooked , undercooked?
So the rice is overcooked , pureed, spread very thin, dehydrated, and fried in oil.
pasta was um overcooked was mushy. Now they
Because they're too small. Because then they're going to overcook . And they're going to burn.
Because the larger tend to overcook on the outsides, versus the smaller ones, which you get a perfectly consistency all the way through.
If you never want to undercook or overcook food ever again, just get a probe thermometer.
Or the noodles are gonna overcook and I, that's just never gonna change.
It's not going to get too overcooked .
that means your fish is overcooked .
A lot of spices, especially in Asian cooking, you always toast the spices before using them. And make sure it's not overcooking .
But this cloud thing is so overcooked , that I thought these cartoons might help put it in perspective.
Hopefully, I didn't overcook it.
Do you guys cook for your kids? Remember, we can't overcook it.
So the one thing I don't want to do is overcook it.
The most important thing about lentils is-- don't overcook them.
the temperature that you're trying to get your material to. It can be your target temperature. And the benefit of this is that you can't overcook things because you're not talking about an environment that's hotter.
Don't beat yourself up if it gets overcooked and, oh, it became a little bit mushy.
and fish. Overcooked fish.
And so what you end up with is an overcooked exterior, and then just below it, another layer that's slightly overcooked .
Very, very thin overcooked layer.
a little bit under par is that it's overcooked .
So, this is a cartoon line. Obviously, it's not specific bacteria. But the thing is none of these things really multiply above 131-ish. So holding food at 140 is actually safer than You also have about a two-second window between undercooked and overcooked . But if you've ever wondered how you get a really, really thin crust pizza, it's cooking it in a really
Those are just a few of the concerns about -- Overcooking .
I am not worried at all that that fish is going to overcook .
And then you would want to chill it immediately because you don't want to overcook the leaves.
And then finally, don't overcook and don't undercook your meats.
to soak in, but never can overcook it. If you forget it an hour, it doesn't matter.
And then that whole time, it's just overcooking them and it doesn't work.
so it's tender it's juicy and you don't have to worry about overcooking it or like staying up overnight or throughout the morning to check on it and make sure
It cooks evenly. You don't have it overcooked on one side, under cooked on the other.
I do it myself, because everybody always overcooks it.
And before, we're exploring just overcookedness.
Sometimes they're soggy. Sometimes they're overcooked .