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00:00Today on The Kitchen.
00:01We have to start with rules.
00:03Okay, listening.
00:04How to cook like a pro.
00:05Look at the sheen on that jam!
00:09With recipes and techniques you need to know.
00:11It's a bane of my existence.
00:12Yummy!
00:13From the secret to perfectly cooked pork.
00:16I'm a big believer in the beauty of the brine.
00:20To seafood tips to swear by.
00:21We want the shrimp to stop cooking as soon as we take it out.
00:25Plus Food Network's 2025 hot list.
00:28Make stuff your own.
00:29I guess that's how you get on the hot list around here.
00:32Our essential rules for culinary success.
00:34Mise en place means everything in its place.
00:37Today on The Kitchen.
00:39Hello and welcome to The Kitchen!
00:42Yay!
00:43Whoa!
00:43Today culinary school is in session and we are going to teach you the essential tips, recipes, and techniques so you can cook like a pro.
00:51These are our kitchen rules.
00:54I'm excited.
00:55Who's teaching first?
00:56Well, Jeff.
00:57Hello, I'm your professor today and I'm going to teach you a little something about perfectly cooking pork.
01:03Pork.
01:04Ooh!
01:04That's so hard for the pork.
01:05That can be tricky!
01:06Head over to the board!
01:07All right, wow!
01:08Let's see!
01:09So for perfectly cooked pork, and this could be for chops, loins, tenderloins, even like, you know, tougher cuts like pork shoulders or pork butts.
01:18I'm a big believer in the beauty of the brine.
01:22Yeah.
01:23Yeah.
01:24Okay?
01:24A typical brine, my, just a little cheat in my brain, is a quarter cup of salt to one quart of water.
01:30We're going to bump it up with some more aromatics, some herbs, some other flavors that you can kind of, you know, get a little, uh, improvisational with.
01:37But if you remember a quarter cup of salt to a quart of water, you're good to go.
01:41Next, you've got to dry it.
01:43What is the number one enemy of the sear, of brown food, of the Maillard effect?
01:49It's correct, Sonny.
01:50Wow!
01:51Wow!
01:52Moisture!
01:53Wow!
01:54I was always at the front of the class because of my last name, so I've got to be on it.
01:57I was always right.
01:58He was so strict!
01:59And then you sear it.
02:01Sometimes you bring it to room temperature, sometimes you don't have to depending on the thickness.
02:05And then your pan has to be hot and oiled, a little fat, and there always helps.
02:09So we can achieve the Maillard effect, where the sugars on the exterior of the protein caramelize and make that delectable delicious,
02:18craveable and addictable exterior crust that we go to.
02:22All right, kids, to the lab, if you will.
02:25So I'm going to use all these rules to make my brown sugar brined pork chops with maple Dijon fan sauce.
02:31Mouthful, bro.
02:32Oh, my gosh!
02:33Pork needs something sweet like that.
02:34Right?
02:35You need a little sweetness in it.
02:36Pork and sweetness go hand in hand.
02:38We're adding some light brown sugar in there.
02:40Okay.
02:41Here we got our salt.
02:42Okay.
02:43One part salt, four parts water.
02:44One part.
02:45Some garlic that we're just going to put in there.
02:47I like this.
02:48No need to, like...
02:49Katie, if you can mince super, super mince those lovely chives right there to garnish with.
02:55I love a little bit of acid sometimes in my brine.
02:58So I'm going to do zest and juice, because we're going to brine this for two hours.
03:01Oh, see, I was kind of wondering about, like, doing this in a hurry, because I don't always plan far enough to do, like, a brine dry out in the refrigerator.
03:10So this is a way to speed it up a little?
03:12Speed it up a little bit.
03:13So a little fresh rosemary.
03:14Just pulled.
03:15We're not chopping it, right?
03:16Because it's all going to kind of mingle in that brine and flavor that meat.
03:20Last but not least, a little fettle powder.
03:22Oh!
03:23That's a lot.
03:24This is fancy.
03:25And we're going to whisk it up, the sugar, salt.
03:29That is really all you need for a good brine.
03:31Sometimes you don't even need sugar in a brine, but salt and water is really all you need to make sure that chemical reaction happens and seasons that piece of protein from middle to the top, from the middle to the bottom, and really tenderize it.
03:44This is a bone-in pork chop.
03:46And if you brine it, you get that little, you know, rim of fat around there.
03:51That's the best part.
03:52It really breaks it down in the brine, and you don't have to, like, trim this off.
03:55It's so good.
03:56You know, an underrated cut of pork is like the porterhouse, the T-bone of the pork.
04:00It's like a mini porterhouse.
04:01It's fantastic.
04:02So I'm doing it in a bag just so I can kind of rotate it in the fridge a little bit.
04:07Again, if you're doing this two hours, you can probably leave it on the counter.
04:09Not overnight, though, right?
04:10It gets too much.
04:11Yeah, you got to be careful with the amount of acid in there.
04:14Yep.
04:15And now you can store this in the fridge, give it a little rotation, if you will, halfway through.
04:20Mm-hmm.
04:21And now, after we did that, we dried it, and then we put it on a wire-racked quarter sheet
04:30pan here and let it just, you know, you can see it's brined.
04:33You can still see some of the remnants of the herbs.
04:35How long do you need to do that?
04:36This, I would give it at least an hour.
04:39Now we got bone-dried pork, super hot pan, right?
04:42Medium-high heat, a little bit of oil, a lot of surface area.
04:47That's some good heat on that pan.
04:49Right?
04:50And you can see that, that whisk of smoke instantly.
04:52I take the top side of that pork chop and put it right in there without moving it.
04:58That sound?
04:59Especially upon first contact.
05:00That sound?
05:01These aren't super thick and kind of in between the thin chops and the thick chops.
05:06Right in that kind of middle ground there.
05:08And you got to resist the urge to move it around.
05:10Yeah.
05:11Just let it do its thing.
05:12See what I'm doing?
05:13That's all I'm doing is kind of moving that kind of rendered fat, a little bit of avocado
05:16oil in there, turning the pan without turning the chops.
05:20We're going to let that go.
05:21Right now, I got some done, the resting in a plate on the back counter.
05:25Here we have those, you can see where the pork chops were.
05:28I'm going to deglaze right now with a little apple cider vinegar.
05:31I love that.
05:32What that's going to do is kind of help break up that fond on the bottom of the pan.
05:35A lot of people write me and say, I don't want to cook with alcohol.
05:39And the vinegar is such a better choice.
05:41It's plenty of Dijon mustard.
05:43That's a serious amount of Dijon.
05:45It is.
05:46That's a lot for me.
05:47That looks like Alex Gordon and Shelley's making it.
05:49And then, as advertised, maple syrup.
05:52Ooh.
05:53I like this, Jim.
05:54Baby.
05:55I like it.
05:56Not syrup.
05:57You know what I mean?
05:58Not the stuff in the plastics, like the good stuff.
05:59Okay.
06:00It's going to be all flavor.
06:01All right.
06:02As promised, I think we've showed some restraint here.
06:05Let's flip a chop.
06:06This sauce is almost like agrodolce.
06:08Yeah, yeah.
06:09Very much so.
06:10Not bad.
06:11Not bad.
06:12Look at that.
06:13Really good.
06:14By the way, that's another tip.
06:15You don't have to flip them all together.
06:17They don't have to all go at the same time.
06:19Everybody goes at a different speed, right?
06:21Yeah.
06:22All right, this is looking good.
06:23It smells so good.
06:24That's what we want.
06:25Something thick.
06:26Look at that pan sauce right there.
06:27We didn't waste any of that rendered fat.
06:29And I like that you're not, like, adding flour to it or anything.
06:32No.
06:33It's actually thickened.
06:34And maple syrup and Dijon doing the work.
06:35Yeah.
06:36That Dijon's doing a ton, but you know what it's even going to do a ton more?
06:39Oh, boy.
06:40How you doing, guys?
06:41How you doing?
06:43How you doing?
06:44Yeah.
06:45Now we are going to take these beautiful pork chops.
06:47Oh, look at that.
06:48Look at all that sauce that is just coming out of it.
06:50And then you just take all that sauce and just throw it in the garbage, right?
06:52No.
06:53No.
06:54Right in there.
06:55Oh.
06:56Look at those pieces.
06:57Whoa.
06:58Wow.
06:59This is something you just want to eat with a spoon.
07:00Yep.
07:01And see, that's why you've got to let your meat rest, because all that would end up on
07:04the cutting board.
07:05Exactly.
07:06Especially if you cut into it, it'd be triple the amount.
07:08Yeah.
07:09So once that cold butter melts through without, we don't want to ever simmer the butter in
07:15a hot pan when we're making a pan sauce.
07:17You just want to use that residual heat of that heavy bottom pan, melt that butter, just
07:22because I can, because I invented this recipe in my brain.
07:26I'm going to give it a little bit of a little glasse in there.
07:29Yeah.
07:30Duh.
07:31Come on, Jeff.
07:32But I don't want to, like...
07:33Oh, my God.
07:34Look at the flip on that one.
07:35That's a beautiful one.
07:36Ha, ha, ha.
07:37What?
07:38Look how shiny that is.
07:39Oh, the backside of that one is.
07:41Oh, look at that.
07:42That's got a...
07:43Legit.
07:44This is a beautiful thing.
07:45Ooh, Jeff.
07:46It's beautiful.
07:47Now, here we go.
07:48I'm holding it.
07:49Oh, stop.
07:51Oh, beautiful.
07:52Oh, my God.
07:53I want mashed potatoes.
07:54And it's just a complete pantry sauce.
07:56Mm-hmm.
07:57Beautiful.
07:58I was going to say that to those chives on it, 100%.
08:00I love it.
08:01Pantry.
08:02And I was like, ah, do we do a shallot?
08:03Do we do garlic?
08:04Look at that.
08:05Oh, come on.
08:06Look at that.
08:07How are you?
08:08All right, Ms. Allen.
08:09Beautiful.
08:10Beautiful.
08:11I'm really...
08:12I'm excited.
08:13I'm suiting up.
08:14Suit up.
08:15I am suiting up.
08:16And it's all about that sauce.
08:17I mean, truly, that sauce, like, you could put that on salmon.
08:20You could do it on chicken breast.
08:22Any protein, really, would be delicious with this sauce.
08:25I'm going to cut right through the middle.
08:26I think you should.
08:27I am.
08:28I'm just going right into the middle.
08:29And then it just...
08:30Oh, my God.
08:31Look at this.
08:32Wow.
08:33Perfectly cooked.
08:34Perfectly cooked.
08:35Yep.
08:36140, 145 max with these.
08:37Beautiful.
08:38Jeff?
08:39Mm.
08:40Mm-mm.
08:41Mm-mm.
08:42I love this.
08:43This tastes like the Carolinas.
08:45Ooh.
08:46I'll take that.
08:47Mm-mm.
08:48Mm-mm.
08:49You know what's really doing it in this recipe is that apple cider vinegar underneath.
08:54Mm.
08:55This is delicious.
08:56I love the fat and the meat with these flavors.
08:59I think this is just a knockout.
09:01Jeff, this pork gets an A-plus from me.
09:04Seriously.
09:05Next, we're diving into Seafood 101.
09:07Don't go away.
09:08We'll still be here eating.
09:09Plus, want to master a French classic?
09:11Jeezy's showing you how.
09:13This is luscious.
09:14This recipe, it-it simply rules.
09:17And later, the 2025 Food Network Hot List revealed.
09:25Welcome back, everybody.
09:26Today, we're making learning fun and delicious with the essential rules for kitchen success.
09:31Alex, we got a little seafood going here.
09:35What do you got for us?
09:36I am excited.
09:37And I think, honestly, buying seafood can be really overwhelming and it doesn't have to be.
09:41For fresh fish, when we're-when we're buying fresh fish at the counter, we're looking for fillets that are firm, right?
09:47Ideally, no cracks.
09:48And when you get it and you bring it home, you want to store it, obviously, in the coldest part of your fridge.
09:52When I go to cook it, it's in the fridge.
09:54It's stored.
09:55I just take a towel, paper towel, and I put them-I pat them dry all around.
09:59So important.
10:00I mean, I get-I feel like getting rid of that excess moisture right before you go in the pan, that's how you get that good sear, right?
10:07That beautiful, crispy skin, which we love.
10:10So buying frozen fish, on the other hand, definitely affordable, more convenient.
10:14You want to make sure that there are no ice crystals in the bag, any accumulated-
10:18Freezer burn?
10:19Yeah, that freezer burn.
10:20So you want to defrost fish in a single layer in a tray like this overnight in the fridge, ideally.
10:26I like to just kind of cover it because I-I really think fish needs to be-you know, it doesn't play nice with the other kids at the playground in-in the fridge.
10:35So I just actually just really cover it with some plastic and just let it defrost like this overnight.
10:41Once you defrost, don't re-freeze.
10:43Eat it.
10:44You know what I'm saying?
10:45Or you all can do just like me and cook it from frozen.
10:48Come on, Kate!
10:49Let's go!
10:50I love to cook salmon from frozen.
10:53What?
10:54So this is something that I started doing.
10:56Okay, so I like buying salmon frozen because usually when you go to the fish market, it's been frozen.
11:02Yes.
11:03It's been defrosted.
11:04Yes.
11:05And it's sitting there.
11:06So in my freezer, this is my favorite last minute meal.
11:08I buy the-the salmon in a vacuum seal.
11:11I think that that keeps it the freshest.
11:14Take it out of the package, just cut it right out of your little-
11:17I have a question.
11:18Yes.
11:19Can you cook that in like, simmering water?
11:20I don't really like to cook in plastic, though.
11:22I know.
11:23You're right.
11:24All right.
11:25So onto my sheet pan.
11:26Parchment lined.
11:27The oven is at 450 degrees.
11:29I'm doing nothing to this, okay?
11:31That is not right, Katie.
11:32It is going straight in.
11:33You know what?
11:34Put no seasoning on it, Kate?
11:35This is like spaghetti and chili.
11:36All right.
11:37So this goes in 450 degrees, eight minutes.
11:40Take it out of the oven after eight minutes, and then you season it.
11:44Because if you season it when it's rock hard, it's not going to do anything.
11:47Yeah, moisture.
11:48At eight minutes, it's ready.
11:49Okay.
11:50Then you put it back in the oven for 11 minutes.
11:53Come on, Katie.
11:54I'll see it.
11:5511 is 19.
11:56And I'm telling you.
11:57I looked ahead on the test.
11:58It comes out perfect.
11:59Hold on.
12:00Every single time.
12:01Let me see this.
12:02Come on, okay?
12:03Feed that husband.
12:04So we eat this, I'm telling you, all the time.
12:06It's one of Iris' favorite meals.
12:08She's eating salmon now.
12:09Oh, she loves salmon.
12:10Yes!
12:11And, like, you can baste it with barbecue sauce when you take it out at the eight minutes
12:15if you want.
12:16You can do whatever kind of sauce.
12:17And it comes out perfectly.
12:18I love that.
12:19All right, Jeffrey.
12:20You have to do the timer because if you think you can just eyeball it.
12:24There it goes.
12:25Write it.
12:26This guy.
12:27You went to the center, too.
12:28Freddie Frozen's.
12:29Look at this guy.
12:30Honestly, I wouldn't have known this was frozen.
12:32But if you come home from work and you're like, what am I going to make tonight?
12:35100%.
12:36Yeah.
12:37You can reach in the freezer and not have to think about defrosting.
12:39I agree.
12:40You can just cook it right like that.
12:41Let me show you something to defrost in no time.
12:44Straight from the freezer section, shrimp is definitely another great seafood option.
12:48And you can actually defrost them in the fridge overnight.
12:51Or if you want to do, like, a really quick fix of defrosting, get yourself a plastic bag.
12:56We've got the frozen shrimp.
12:58Going to pour the shrimp in the plastic bag.
13:01Just get it in there.
13:02Oh.
13:03Okay.
13:04Close it up.
13:05I've got it in a bowl for a reason.
13:06Are those frozen?
13:07These are frozen.
13:08They're cold.
13:09Yeah.
13:10These are froze, froze.
13:11Like, yeah.
13:12I've never put it in the plastic bag.
13:13I always just stick it in the water.
13:14Okay.
13:15Same here.
13:16Okay.
13:17So then just put it in some water.
13:19I say, like, you know, I'm really bad.
13:21Sometimes I just let the water run.
13:22Right?
13:23Yeah.
13:24And it happens in, like, five minutes.
13:25Or you just keep on replacing the water after, like, maybe five minutes or so.
13:29And it doesn't take that long.
13:30Maybe about 30 minutes.
13:31And they're defrosted.
13:32So I've got some defrosted now.
13:34I want to show you how to quickly devein just in case you don't have the money to tip
13:38your fish manga like Jeezy.
13:40Or just a smile.
13:41Listen, a smile goes a long way.
13:43Amen.
13:44I like to take a paring knife.
13:45And I like to go up the back and kind of break it.
13:49Go up the center with that paring knife that way.
13:51And then I just kind of get in here laterally with my knife.
13:54Go beneath that track and pull it out.
13:56Right out.
13:57Jeff.
13:58And it comes right out.
13:59I got my little paper towel right here.
14:01I wipe it down.
14:02And I go into the next one.
14:03All right.
14:04And when we come back, I'm going to use this shrimp for a seafood classic.
14:08Yeah.
14:09There's a little hint.
14:10I'm going to get engaged.
14:11And still to come.
14:12More tips and techniques you need to know.
14:15Three eggs and one yolk.
14:16Because I like a yellow almond.
14:21Hey, welcome back.
14:22Today we're passing our culinary know-how on to you.
14:25Yes.
14:26So you can be confident in your very own kitchen.
14:29And now that we have nicely prepared our shrimp, remember I deveined it.
14:33I'm going to show you a recipe for a simple shrimp cocktail.
14:36And one of my one, two, three recipes, which I like to do because it's easy memory.
14:41That one, two, three cocktail sauce that you can make at home.
14:44Before we left, I was talking about, it's the only ring I want.
14:47It's that ring of shrimp in the grocery store.
14:50Yeah.
14:51I thought you had some news for us.
14:52No, I'm never getting married.
14:53I was like, what am I going to wear?
14:54Yeah.
14:55I'm one of those girls that grew up.
14:56I never wanted to get married.
14:57But I will be betrothed to that ring of shrimp.
14:59This is engagement shrimp.
15:00Yeah, engagement shrimp, honey.
15:01I will tear that ring up so quick.
15:03So first thing we're going to do is flavor up our poaching water.
15:06But Jeff, if you could make a nice display for me.
15:08You've got some lemons.
15:09Give me some wedges.
15:10Okay.
15:11And then just get the curly part of the parsley.
15:13Curly parsley is doing what it should do.
15:16Jeezy said it should only be for garnish, which I think it's wrong.
15:20You should actually put it into your food.
15:22I like curly parts.
15:23And a tabouli or something like that is delicious.
15:25What about meatballs?
15:26All right.
15:27So we've got the water here that we're going to poach our shrimp.
15:29I'm just going to kind of, well, let me get a knife to kind of crush these.
15:32Can I make an observation about shrimp cocktail?
15:34Yes.
15:35It's one of the, it's, it's, I think chefs, every time I have it made by a chef, they never
15:39cook the shrimp enough.
15:40They don't cook it enough?
15:41They try to be enough.
15:42They try to be like chef-y and cook it like, it's got to be cooked.
15:45I do not want an undercooked shrimp.
15:47Oh no, we're not going to do that.
15:48It has to have that snap.
15:49Yeah.
15:50It's almost overcooked.
15:51There's a thin line between cooked and overcooked though, you know?
15:54Yeah.
15:55So right into our poaching liquid, some garlic cloves.
15:58And I'm going to really like flavor this liquid up because shrimp cooks so fast.
16:02Yep.
16:03We only get one chance to really confuse it.
16:04So tons of garlic.
16:05I'm going to put some lemon juice in, some salt, tons of it.
16:10Some?
16:11Yeah.
16:12Wow.
16:13And then my little flavor boost.
16:14What is that?
16:15Some ancho chili powder.
16:16You're going to let this cook for about 15 minutes.
16:18It's going to steep in its own flavors.
16:20Then you're going to come and kind of like give a taste.
16:22You know what's ready?
16:23When it tastes like garlic.
16:27Don't burn your tongue.
16:28We're not drinking.
16:29We're just taking the essence.
16:32Salty, garlic, chili.
16:35It's in there.
16:36All right.
16:37Jeff, did you just address the deli cases when you were a kid?
16:39Of course.
16:40I mean, please.
16:41With kale.
16:42With kale.
16:43I know.
16:44Kale was inedible, baby.
16:45I think kale is going out.
16:46I think it's out.
16:47I think it's out.
16:48Don't you guys dare.
16:49Now, look.
16:50These are tail on.
16:51All right?
16:52These are the ones that we just hooked up.
16:53Beautiful.
16:54Or you can get them in the freezer section just like that.
16:56And we're going to let this poach, okay, for about five to eight minutes to poach.
17:00Whatever you like.
17:01But just remember, the visual you're going for is a little bit more opaque, nice and pink.
17:04We're going to get them into our ice bath in a minute.
17:06But I'm going to show you how to make my quick cocktail sauce.
17:09It's a one, two, three.
17:10It just helps me in the kitchen sometimes because it's like, what are the ratios, you know?
17:14So one cup ketchup, two teaspoons of Worcestershire sauce, and then three nice tablespoons of horseradish.
17:24Love it.
17:25And that's going to do it.
17:26A lot of times when I buy a cocktail sauce, though, at the grocery store, I have to admit,
17:29I zhuzh it up with more horseradish.
17:30Of course.
17:31I need way more horseradish.
17:32But I end up buying it, and I don't use the whole thing of it.
17:35But then I'm not having a shrimp cocktail soon enough before it goes off.
17:39So I'd rather just make it.
17:40All right.
17:41So this is some shrimp that we started right before I started talking to you during the commercial break.
17:46Oh, boy.
17:47Look at you.
17:48Whoa.
17:49Take a look.
17:50Chefy, chefy.
17:51Perfectly cooked.
17:52See how it's all curled and perfect?
17:53It's looking good.
17:54Opaque.
17:55Okay.
17:56Ooh.
17:57Taking on over to my ice bath here.
17:58We have an ice bath, right?
17:59Let's talk about it.
18:00Yes.
18:01It's necessary.
18:02Have it ready to go.
18:03We want the shrimp to stop cooking as soon as we take it out and we see that it's ready.
18:07I also do not want a warm shrimp cocktail.
18:09Oh, no.
18:10Yeah, that's a rule.
18:11We don't want room temp either.
18:12But I'll do it if it's like a football sitch that's been sitting out on that buffet.
18:15Oh, no.
18:16No, no, no, no, no.
18:17But yeah, we want it nice and chilled.
18:18Into our ice bath.
18:19I don't like extra large shrimp.
18:22It's almost weird.
18:23Too chewy.
18:24It's too much.
18:25It depends.
18:26Yeah, these are 1620s.
18:27That was a fun, but you know.
18:28So you're going to get about 16 or 20 shrimp per pound.
18:29That's the kind of what we want to look for here.
18:31So it's kind of jumbo, but not colossal.
18:33Mm-hmm.
18:34Then you're going to pat these dry.
18:35And Jeff, I feel like something's happening over there.
18:37Are you good?
18:38There's something happening.
18:39I hope you like art.
18:40You're going to go to the steakhouse and getting a shrimp cocktail and a martini to start.
18:42And a Caesar salad.
18:43That's all I order.
18:44All right.
18:45Put that baby right here, Jeff.
18:46All right.
18:47So you're going to pat them dry.
18:48Get them onto a sheet or a tray or a plate.
18:52Jeff is so proud of yourself.
18:54And then keep them chilled until you're ready to serve.
18:56Look, he's so proud.
18:57Can we get some applause just for this?
18:59Come on, Jeff!
19:01Jeff!
19:02And then just come in.
19:04Look, look.
19:05Oh, no.
19:06Hey.
19:07Hey.
19:08And then just hook them over the edge.
19:11This is just a ramekin that we've pulled up.
19:13A super huge ramekin.
19:14So cold.
19:15You want that snap.
19:16You do.
19:17All right.
19:18Did you get a snap?
19:19Do you taste the ancho?
19:20And it was so cold.
19:21Almost like it hurts your teeth, it's so cold.
19:22Yeah.
19:23Yeah.
19:24That's what you want.
19:25One of the greatest bites on the planet.
19:26It really is.
19:27It really is.
19:28I got to tell you, if you're going on a first date, man.
19:29Some shrimp cocktail or that seafood tower where you've got the lobster cocktail is really
19:33nice.
19:34Spend some money.
19:35You know what I mean?
19:36Just kind of knock it over.
19:37Sorry, did I mess up your...
19:38It was a little bit.
19:39You got a little aggressive.
19:40Yeah.
19:41Look at this.
19:42This is beautiful, Jeff.
19:43There you have it.
19:44Bravo.
19:45Classic shrimp cocktail and my one, two, three cocktail sauce.
19:49You guys dig in.
19:51Enjoy.
19:52Here's some little tiny plates.
19:53It looks like we're at a cute little party.
19:56Maybe a spoon to kind of get your own cocktail sauce onto your plate.
20:00I like a lot.
20:01Sauce.
20:02And lemon.
20:03All right.
20:04Look at how good that looks.
20:05Look at that.
20:06Ugh.
20:07I mean, come on.
20:08Oh, you sauce it up.
20:09Beautiful.
20:10I like sauce.
20:11Look at how Jeffrey sauce this is.
20:12I think butter and sauce.
20:13You gotta have sauce.
20:14I'm sorry.
20:15Right?
20:16Like butter for lobster is just an excuse to eat butter.
20:17What are we doing, people?
20:18Sauce for the cocktail and shrimp.
20:19It's just an excuse to eat shrimp cocktail and cocktail sauce.
20:23One of the best shrimp cocktails I've tasted, I'll tell you that.
20:25Dare I say?
20:26Shrimply Irresistible.
20:27Coming up, I'm gonna give you a master class on real-time cooking with a classic dish.
20:32Ooh.
20:33And later, pro tips from Food Network's Hot List Chefs.
20:36What sticks with me is this idea of making something special.
20:39Hey there.
20:40Today, we're dishing out our best tips and tricks that will up your kitchen game.
20:47GZ, what do you have for us?
20:49So today, I'm gonna show you how to make this timeless dish.
20:52It's very simple, but it's very proper.
20:55This is a classic French omelet with a side salad, which sounds terrible.
20:59It's a salad and a side salad.
21:00I love your side salads, though.
21:01Okay.
21:02They're never the side.
21:03Never.
21:04And a Jeffrey omelet.
21:05No.
21:06Yes.
21:07They've got main character in it.
21:08So, we have to start with rules.
21:09Okay.
21:10Listening.
21:11Yes, chef.
21:12I say this every demo I have ever done, and I will continue to do that.
21:15You wanna be able to cook with confidence and you wanna have fun.
21:18A lot of people tell like, I can never do that.
21:20I'm always stressed out.
21:21The reason why you're stressed out is you're not ready to cook.
21:24Oh, mise en place.
21:25So, mise en place means everything in its place.
21:27This took ten minutes to get ready.
21:29So, it's actually more time prepping mise en place than actually cooking.
21:32But that, if you do this, it makes the cooking fun.
21:35What can I do for you to help your mise en place over here?
21:38So, the key to mise en place is, I like to say, you should never move more than three feet in either direction.
21:42And the reason being is online, you know this on a hotline, that when you're working, there's the fish station, the meat station.
21:47You're not running back and forth killing each other with hot pans.
21:49So, you stay where you are in your lane because you have to.
21:52It's dangerous.
21:53But that way, you can have fun.
21:54So, you never move from the station or you either like take a break.
21:57All right.
21:58Very fine chives.
21:59Very fine.
22:00And grate me some Gruyere cheese.
22:02I'm making a Gruyere omelet.
22:03Ooh.
22:04And let's start with the...
22:05The smell over here with the Gruyere, the shallots, the vinaigrette.
22:07Let's make a little vinaigrette first.
22:09So, first of all, I'm gonna put some shallots.
22:11Jeffrey, I think that's a great tip as well.
22:13There's no need to dirty another bowl, but also when you put the lettuce on top and then toss it.
22:18Correct.
22:19It's like a much gentler method.
22:21A little vinegar and a little mustard.
22:25What's your preferred vinegar here?
22:27This is red wine vinegar.
22:28Yeah, bud.
22:29I like to hear that.
22:30Something accessible, right?
22:31What I'm just gonna...
22:32Classic workhorse.
22:33What I'm doing here is I'm letting it hang out in the vinegar a bit.
22:36And I like to do that.
22:37A little salt and pepper.
22:39Okay.
22:40And we're just gonna leave that there for a second before I add the oil.
22:43Now, eggs.
22:44So, for an omelet, for one person, usually it's three eggs.
22:48Kinda.
22:49You can go up or down.
22:50But I'm using...
22:51I use it a little different.
22:52I'm using three eggs and one yolk because I like a yellow omelet.
22:56Wow.
22:57Yeah.
22:58Tricks.
22:59These are...
23:00It's not a trick.
23:01It's just...
23:02Culinary Academy.
23:03Come on.
23:04Two.
23:05Save the white for a meringue.
23:06Yes.
23:07So, I'm gonna put a little oil in here.
23:08Now, I like 50-50, meaning 50 vinegar, 50 oil.
23:12I like a vinegary.
23:13Same.
23:14Always arguing with you, buddy.
23:15You.
23:16You.
23:17Okay.
23:18What kind of lettuce is this?
23:20Big butter.
23:21Big butter.
23:22Pin on a fire.
23:23Three eggs, one yolk.
23:24I don't use a whisk.
23:25I use a fork.
23:26I don't wanna make this...
23:27You don't wanna air it?
23:28No.
23:29I just wanna beat it up together.
23:31And I wanna over-mix it.
23:32I don't get a lot of air on this.
23:33I wanna just sit over here with my judgment.
23:35No, it's not judgment.
23:36It's just...
23:37It's a different way of doing it.
23:38Right?
23:39Mm-hmm.
23:40Mm-hmm.
23:41So, remember, mise en place.
23:42I haven't got...
23:43I've been right here.
23:44So, everything's ready.
23:45I can have fun.
23:46I can talk to you.
23:47We can have...
23:48You know, Katie can eat half my place.
23:49Yep.
23:50It's fine.
23:51Grated, right?
23:52Yeah.
23:53That's what Katie did.
23:54So, a pan...
23:55Expertly grated.
23:56Expertly grated.
23:57And this pan is...
23:58Butter, medium hot.
23:59Okay?
24:00We're gonna put that in medium hot.
24:01I love that.
24:02So, not a roaring hot pan.
24:03No.
24:04You don't wanna brown it.
24:05Go around the edges.
24:06Take it off.
24:07You're...
24:08You wanna make small curds that cook slowly.
24:10You have to cook it, but you don't wanna cook it too much and too fast.
24:13The secret for me, a couple of knobs of butter in the very beginning.
24:16Cold butter.
24:17Cold butter.
24:18Cold butter.
24:19Cold butter, and what that does is it keeps it fluffy...
24:20Yeah.
24:21...and soft.
24:22Now, remember, we have to put the cheese in this.
24:24And a lot of people put the cheese in way too early.
24:27And I also think that a lot of times, people just put the eggs in and then just let it
24:31go.
24:32Let it spread.
24:33No.
24:34To just sit there until it's solid.
24:35That's the American style.
24:36It's, like, looking like scrambled eggs, almost.
24:39Yeah.
24:40And then it goes to be the omelet.
24:42So, we're just going right around the pan like this, and we're just filling in here.
24:46And now it's getting to a point where I feel
24:48that I'm ready to add a little cheese.
24:50So I'm just gonna, like, take it off the fire for the time being.
24:52Cheese.
24:53Oh.
24:54Not in the middle, all around.
24:55Not a lot of cheese.
24:56You don't need a lot of cheese.
24:57I love a French omelet.
24:58Yeah, you don't need a lot of cheese.
24:59It's really important.
25:00A lot of people, like, it's just not like a stuffed taco.
25:03Okay, so what we're really doing, I tell people,
25:06an omelet is scrambled eggs rolled.
25:09It just is.
25:10It's okay to say that, and it's okay that that's what it is.
25:13So I like to just put a piece of butter in there.
25:15Okay, jeez.
25:16And just...
25:17Well, we see him working out, so he can do this.
25:19Just like that.
25:20He's been doing those one exercises.
25:21This is why the French omelet is so good.
25:23It's got cubes of butter in it.
25:24It's so good.
25:25And then a little butter to finish it.
25:26So what you want to do with this is very carefully just drop them in here.
25:30Yeah, because this can bruise so easily.
25:32So easily.
25:33And never use this.
25:34No!
25:35This is a bane of my existence.
25:36No!
25:37It's a bane of my existence.
25:38No.
25:39Yeah.
25:40Look at this beautiful salad.
25:41Either use your hands.
25:42Toss it.
25:43Jelly.
25:44You just...
25:45It's just going to be turned a little bit, right?
25:47You just turn it.
25:48Mm-hmm.
25:49Right?
25:50Delicate.
25:51I feel like I want this with a glass of ice-cold Sancerre.
25:53Okay.
25:54I feel like you've actually said that before.
25:55Oh.
25:56Am I in deja vu right now?
25:57I'm having deja vu all over again.
25:59Oh, boy.
26:00The omelet.
26:01Look how beautiful.
26:02All right.
26:03That's one.
26:04Thanks for putting it over here, because if you didn't, Katie would tear that whole thing
26:06up.
26:07It's true.
26:08Can we do the omelet?
26:09Yes.
26:10Let's do the omelet.
26:11Okay.
26:12So you see we've had our beautiful omelet.
26:13Now we're going to put a little seasoning in it right at the end.
26:15Watch.
26:16Closely.
26:17Can you get that?
26:18Look how beautiful that is.
26:19You better roll that omelet.
26:20That is perfect then.
26:21See how soft it is?
26:22Roll it up deep.
26:23Roll it up deep.
26:24Roll it up deep.
26:25Roll it up deep.
26:26Roll it up deep.
26:27Oh.
26:28Look at the sheen on that chair.
26:30How are you doing?
26:31It hurts.
26:32I'm blinded.
26:33Oh, you serve it folded side up.
26:37Yes.
26:38Cordiality.
26:39Oh.
26:40Come on, Jeezy.
26:41I don't serve anything in the middle of the plate.
26:44I like a little.
26:45I'm all tear.
26:46Yes.
26:47I want to be able to put the salad here.
26:49Beautiful.
26:50Okay, let's eat.
26:51Yeah, let's do it.
26:52Lay it up with that gorgeous salad.
26:53So would you help me with the salad?
26:54Yes.
26:55I'll put the egg.
26:56Well, I'm not really cute like you, Jeezy, so what would you like?
26:58Just put a couple pieces.
26:59Yeah.
27:00There you go.
27:01Just a slice.
27:02Oh.
27:03Yep.
27:04Mm-hmm.
27:05We're splitting it all together.
27:07Look at that cheese pull.
27:08We got an omelet for the table.
27:10Cheese pull.
27:11Mm-hmm.
27:12Oh, whoop.
27:13Boom.
27:14Mm-hmm.
27:15Here we go.
27:16And boom.
27:17This is...
27:18Katie?
27:19Naughty.
27:20Well, let me just...
27:21Why don't you just put the omelet with the salad for Katie's?
27:23No, oh!
27:24There you go, Katie.
27:25I got you.
27:26I know what you like, girl.
27:27That's a great idea.
27:28Y'all need a fork and knife.
27:29That's good.
27:30Yeah, that would take one thing.
27:31Bon appetit.
27:32It's time to eat.
27:33By the way, this smells like Paris.
27:34If you've never had a proper French omelet, you've got to try to make one or have one,
27:37because it is really so nuanced and delicious.
27:39You don't need water.
27:40Yeah.
27:41I mean, I'm not mad at either.
27:42But let me just tell you something that's just beautiful about a French omelet.
27:47Oh, the butter.
27:49This is luscious.
27:50Seriously, mise en place yourself.
27:52Get everything set up.
27:54GZ.
27:55This recipe, it simply rules.
27:59Yeah.
28:00You're the teacher, my man.
28:01You already know that.
28:02We've got something coming up next that's going to blow your lid off.
28:04And it's hot.
28:05Trost me on that.
28:06Okay.
28:07And we're going to be joined by two amazing guests from Food Network's 2025 Hot List.
28:12Ooh.
28:13Mmm.
28:14Don't miss it.
28:15Plus, a delectable dessert to take the cake.
28:17Ooh.
28:18That is good.
28:19Welcome back.
28:22Today, we have the pleasure of announcing Food Network's 2025 Hot List.
28:27Check out these culinary trendsetters.
28:29Ooh.
28:30Okay.
28:31All right.
28:32So starting Monday, March 3rd through March 12th, you can tune in across Food Network's
28:36social media platforms as we celebrate and get to know each Hot Lister with Q&As,
28:42hot culinary tips, recipe videos, and more.
28:45And lucky for us, we've got two of the Hot Listers here, and they're going to share the
28:50kitchen rules they swear by.
28:52Please welcome chefs Byron Gomez and Nini Nguyen.
28:56Yeah.
28:57Hey, y'all.
28:58How are you doing?
28:59We are so excited to have you guys here.
29:03You know, us old folks, we need, like, the new hot blood around.
29:08So where were you when you found out you were on the Hot List?
29:11I was having my morning coffee, got the email, and called my PR right away.
29:16I was like, is this, like, spam?
29:17Is this, like, real?
29:18What's going on?
29:20And, yeah, confirmed and everything.
29:22And it was such a thrill.
29:23Yeah, you must have been excited.
29:24What about you, Nini?
29:25I was in bed, and I woke up, and I'm like, what?
29:28This is crazy.
29:29And I'm like, I'm hot.
29:30That's right, girl.
29:32Good for you.
29:34Jeffrey had the same story out there when he got the call for the Hot List back in 1967.
29:39I think a horse wrote out to let him know that he was on the Hot List.
29:44It was a pigeon.
29:45He came back to tell a pigeon with a note.
29:47Nini, what inspired your love of cooking?
29:50I don't know.
29:51It's very cliche, but my grandmother.
29:53Like, I used to go to the farmer's market where it was, like, really unregulated.
29:58Like, a Vietnamese farmer's market.
30:00And I'd cook every weekend with her, and we'd make, like, different dishes.
30:03My Bao was, like, the first dish I ever made with her.
30:06And, um, and I think that's really what sparked me and my love for cooking.
30:10And feeding people.
30:11My Bao is a steam bun.
30:13It's a steam bun.
30:14And my job was to twist the tops with, like, a little bag.
30:17And she'd tell the whole family, like, oh, Nini made this.
30:20Like, I really...
30:21How about you, my man?
30:22Um, you know, coming from Costa Rica, my parents really instilled that with us.
30:26Not to lose the culture, the customs.
30:28Yeah.
30:29And the food.
30:30And the storytelling of it.
30:31So, sharing tables, uh, with friends, uh, family members, things like that,
30:35was really what kind of drew the inspiration behind all this, what I'm doing today.
30:39Oh, I want to eat.
30:40Awesome.
30:41Yeah, cool.
30:42This is really cool, because I've actually been thinking, I want to go to Vietnam soon.
30:45And you're from New Orleans.
30:46Yes.
30:47And I definitely have to hit up Costa Rica, so I'm gonna do some travel tips on the side.
30:50Yes, there you go.
30:51All right, so today we are passing on rules for success in the kitchen.
30:55Mm-hmm.
30:56Since you guys have successively made that hot list, we're gonna need some tips.
30:59Uh, and Byron, I think you're the first to share with us today, right?
31:02Yes, yes, yes.
31:03So, um, one thing that I'm gonna teach you guys is how to make a, pretty much a non-stick
31:08out of a stainless steel pan.
31:09You know, so we're gonna go ahead and start with heating up the pan.
31:12Uh, we're gonna get it to a really hot, almost smoking point.
31:15So what we'll do is, uh, we'll dress a little bit of oil on top.
31:18Coat it.
31:19You're gonna turn a sticky pan into a non-stick pan.
31:22Into a non-stick.
31:23Uh, we're gonna go ahead and wipe it down.
31:25This is gonna come to a very hot smoking point.
31:29Uh, and then we're gonna make, uh, Banzel batter.
31:32And this is like a Vietnamese crepe.
31:33It's like a pancake, right?
31:34Exactly.
31:35It's a Vietnamese crepe.
31:36Uh, the filling is with, uh, so we have some shrimp and we have some pork as well.
31:40Mm!
31:41We marinated that with some achote.
31:42Again, bringing some of those Costa Rican influence into it.
31:45So what's in here?
31:46So in here, we're gonna have a, um, typical Banzel.
31:49Uh, we're gonna have rice flour, some turmeric, a little bit of coconut.
31:53But I wanted to kinda instill a little bit of my influence into it.
31:56Mm-hmm.
31:57So we have cassava flour.
31:58So Byron, you put the oil in, you wiped it out, and then you put more oil in.
32:01Yes.
32:02Exactly.
32:03So now we're ready to cook.
32:04Okay, so why do you wipe it out?
32:05We wipe it out so you could evenly spread that oil.
32:07Okay.
32:08While that metal...
32:09And then you put more.
32:10And then we put more just to get ready to cook.
32:11Okay.
32:12So we go ahead.
32:13Bring some of that batter.
32:23That pan is hot.
32:24Yeah.
32:25Yeah.
32:26It's nice and hot.
32:27It's gonna start acting.
32:28Get a nice cooking.
32:30See, it's coming apart, so that's exactly what you want.
32:33Mm, it smells so good.
32:34It does so good.
32:35I wanna see this.
32:36It's like you can smell the turmeric, and now with Jeezy picking these herbs over here,
32:40it is fragrant.
32:41Beautiful.
32:42Basil.
32:43Do you have a little bit more oil in it?
32:44Yeah, just a little more oil so you can get those edges nice and crispy.
32:47Mm, I love a crispy edge.
32:48It's a turmeric that makes it so yellow that everyone always thinks there's egg in it,
32:53but it's just turmeric.
32:54Ah.
32:55I have some over here that you made earlier.
32:57Beautiful texture.
32:58Look at this.
32:59Oh, look at that.
33:00How gorgeous.
33:01Excellent.
33:02Yeah, it really is like a traditional prep.
33:04Yeah.
33:05So, shall we start building?
33:06Let's go.
33:07Yeah.
33:08We have some pork, uh, marinated in a little bit of achote, a little bit of shrimp.
33:11Mm.
33:12Mm.
33:13Kind of lightly saltated.
33:14And now it's kind of, like, building on a venture, so what would you like in it?
33:17Yeah.
33:18What would you like in it?
33:19I feel like it's almost like, you know when you do taco night at home and you have all
33:21the little bowls?
33:22So it's kind of like the same.
33:23I mean, this is something so shareable, like, you could do it at home.
33:24Some cilantro.
33:25I want a little bit of this fresh basil.
33:28Beautiful.
33:29Beautiful.
33:30It's so fragrant.
33:31Some color.
33:32Yeah.
33:33Mm.
33:34A little bit of the red onion.
33:35Okay.
33:36Now do I just fold it?
33:37And I kind of just fold it in half.
33:38Yeah.
33:39Okay.
33:40And do I just...
33:41Voila.
33:42Go for it.
33:43Go for it.
33:44Oh, come on.
33:45It's okay.
33:46Go in, Katie.
33:47It's very GZ of you, too, bruh.
33:48Seriously.
33:49We picked this up in here.
33:50You guys, I have on a nice sweater and I've learned my lesson.
33:51I have a nice sweater, okay?
33:52Yeah.
33:53That's me.
33:54Mm.
33:55Awesome.
33:56Awesome.
33:57Mm.
33:58I mean, come on, guys.
34:00Like, all the fresh herbs.
34:02Yes.
34:03Yeah.
34:04And the seasoning on the pork.
34:05Good.
34:06Good, good, good.
34:07And the crepe itself.
34:08It's the perfect amount of crispiness.
34:10Mm.
34:11Mm.
34:12Voila.
34:13I love it.
34:14That was amazing.
34:15And we are not done yet.
34:16The fun's gonna keep on coming with our Hot Listers after the break.
34:18Don't go anywhere.
34:21Hey, thanks for joining us at the Kitchen Academy.
34:25Okay.
34:26We are students and teachers here.
34:28We would all like to graduate with you.
34:30Uh, we're joined by chefs Nini Nguyen and Byron Gomez from Food Network's 2025 Hot
34:36List.
34:37You named us so hot.
34:38All right.
34:39That's dope, Nini.
34:40All right.
34:41So, Nini, what kitchen rules do you have for us today?
34:43Because we have so many rules to give.
34:44I know.
34:45Mine is to always make everything dac bian.
34:47Dac bian.
34:48That's in your cookbook.
34:49Yes.
34:50So, it's Vietnamese for the special or to make something really special.
34:54Okay.
34:55Or, if you're being extra, you're being dac bian.
34:57Oh, I'm always being dac bian.
34:58Okay.
34:59Um, the key is dac bian life.
35:01Let's be real.
35:02Okay.
35:03It's a lifestyle.
35:04Make things special.
35:05We get that.
35:06Anything else you wanna show us that's a real good tip for the kitchen?
35:07Yeah.
35:08So, today I'm making a Vietnamese iced coffee tres leche cake.
35:12Ooh.
35:13Um, it is.
35:14That sounds good.
35:15I love the iced coffee, so let's go.
35:16Yeah.
35:17And so, um, whenever you're making anything with a meringue, you always wanna make sure
35:21that you don't get any of the yolks into the whites, because it won't get to stiff peaks
35:26like this.
35:27Okay.
35:28Even the slightest bit of yolk is in it.
35:30And so, that is my key for baking.
35:32Okay.
35:33And so, I'm gonna show you guys how to make this cake.
35:34I'm interested.
35:35Let's do it.
35:36We have our dry ingredients here.
35:37We have flour.
35:38I'm gonna add some baking powder.
35:40Okay.
35:41Some salt.
35:42And cocoa.
35:43Even though it's a coffee cake, I think cocoa makes it kinda taste more like coffee.
35:47100%.
35:48I agree.
35:49We're gonna whisk that together.
35:50And then, in here, we have our wet.
35:52So, I have egg yolks with some sugar.
35:55I'm adding some vanilla, some instant coffee to just kinda mix it all in, and some milk.
36:03And then, we're going to...
36:05You just know this is gonna be good.
36:06Yeah.
36:07You know it's not gonna be good.
36:08Yeah.
36:09All right.
36:10This right here lets me know it's gonna be good.
36:11Yeah.
36:12Yeah.
36:13I don't know why.
36:14I see a glass 9 by 13.
36:15You know it's gonna be good.
36:16And so, you just combine all your wet ingredients.
36:20I'm gonna try to take this out and not make a mess.
36:23It's okay.
36:24Make a mess.
36:25I know.
36:26Like...
36:27And then...
36:28You gotta make a little mess when you're baking, right?
36:29Mm-hmm.
36:30Yeah, I think so.
36:31If you're not making a mess, you're not doing it right.
36:32Exactly.
36:33That's right.
36:34So, we're gonna add the wet right into our flour.
36:37And we're gonna fold that in.
36:39And so, now we're gonna just fold in our egg white.
36:43I usually do it...
36:44So, this is gonna be a nice light cake.
36:45Yes.
36:46Girl.
36:47I like to do it in two.
36:48So, like, you start, you mix it, you get it all incorporated, and then that second batch
36:53really keeps it nice and fluffy.
36:55I love that technique because, uh, typically, uh, Tress Leche's cake is, it could be very
37:00dense.
37:01Yeah.
37:02Yeah.
37:03So, this is...
37:04But by you doing that, it just incorporates a beautiful amount of air.
37:06And I think it helps make it, um, soak faster.
37:09Mmm.
37:10Though, I think you can't replace time for a lot of things, especially when it comes to
37:15baking.
37:16So, we're going to fold this until it's a nice, solid, like, color.
37:21You don't want to see too many streaks.
37:23A little streaks are okay.
37:24Okay.
37:25They work themselves out in the heat.
37:26Yeah.
37:27Exactly.
37:28We're gonna put this into this pan.
37:30I notice it's not greased or anything.
37:32It's not, because the egg whites are really gonna want to climb up that dish.
37:36So, we're gonna pour that in.
37:38Hmm.
37:39I will clean the bowl after you if you want.
37:41Okay.
37:42Yeah, yeah, yeah.
37:43I'm that type of guy.
37:44Make yourself useful.
37:45I can't wait.
37:46I can't wait.
37:47I'm not salivating here.
37:48And then, we're going to bake this at 350 for about 25 to 30 minutes.
37:54Okay.
37:55That's really good.
37:57It's, you know, if you love...
37:58So, 350 for 25 minutes?
38:00Yeah.
38:0125 to 30 minutes.
38:02And then, here's your swap.
38:03And it should...
38:04Oh, look at the way that did really rise up.
38:06Wow.
38:07It really puffs up because of the whites.
38:09Mm-hmm.
38:10And it's...
38:11I love how, like, smooth and clean that looks.
38:12Mm-hmm.
38:13But I'm gonna poke a couple of holes just to get the coffee, the tres leches part of this
38:20cake in.
38:21What tres leches, what three milks are you mixing in?
38:23So, I have evaporated milk, sweetened condensed milk, regular milk, and then coffee, instant coffee.
38:29Okay.
38:30I love that.
38:31It's...
38:32I think that it just gets the coffee flavor more concentrated when you use the instant.
38:36And so...
38:37And are you...
38:38I asked...
38:39I was...
38:40My brain asked this question.
38:41I didn't say it out loud.
38:42Are you using instant coffee or instant espresso?
38:43Um, I think you can use either.
38:45Either?
38:46I mean, Vietnamese coffee is really strong.
38:47It is.
38:48Yeah.
38:49So, you can use whatever you want.
38:50And I poke the hole so that the liquid, the tres leches, can really seep in.
38:54So, we're just gonna...
38:55I love a tres leches.
38:56Like, if you're going to somebody's house, maybe you're going to a barbecue or something,
39:00and you're bringing dessert.
39:01This is, like, such a good one to bring because the longer it sits, the better it is.
39:05Oh, yes.
39:06The better it is.
39:07Exactly.
39:08And you want to make sure you get the edges because it doesn't really get that much love
39:11if you just pour it in the middle.
39:12Look how quickly...
39:13Look at that.
39:14Already.
39:15Yeah.
39:16And so, we're gonna put this in the fridge.
39:17Put that in the fridge?
39:18I got you, girlfriend.
39:20Yes.
39:21And we're gonna top it with this whipped cream.
39:22Ooh.
39:23It's a salted whipped cream.
39:24So, in Vietnam, you can get coffee with salted cream.
39:26Oh, wow.
39:27And it's...
39:28It has sugar in it, too.
39:29Okay.
39:30So, there's a little powdered sugar and a nice, heavy pinch of salt.
39:33And what we're gonna do is we're going to...
39:36Aha!
39:37There it is.
39:38I was like, we're...
39:39We're just gonna top this.
39:40I think you're lying to us, NeNe.
39:42What?
39:43I think this is quattro leches.
39:45Oh, my God.
39:46Now this is officially quattro leches.
39:48Very good point.
39:49Which means four.
39:50The milk produce is here.
39:53But, yes, this...
39:54I lied.
39:55This is quattro leches.
39:56That's fine.
39:57Because there's whipped cream.
39:58You won't bite your back.
39:59And so, we're just gonna put this whipped cream right on top.
40:03And this salty note is what I think really balances this cake.
40:07Mmm.
40:08Wow.
40:09And there we have it.
40:10That's it?
40:11That's it.
40:12All right, let's dig into this cake, ladies.
40:13Come on.
40:14Come on, girl.
40:15Let's go down here.
40:16Let's go to our little dining room.
40:18I can't wait.
40:19I can't wait.
40:20I can't wait.
40:21Cake, cake, cake.
40:22I position myself right here.
40:24I'm gonna cut it off.
40:25So, would you serve this with a coffee?
40:27Yeah, if you want double the coffee.
40:30This could be breakfast.
40:32This...
40:33I usually have it for breakfast.
40:34Right?
40:35This would be great.
40:36You know when you have a dessert and the next morning you go in and you give it a little...
40:39Mmm.
40:40Mmm.
40:41Mmm.
40:42Look at that.
40:43Would you look at that?
40:44I don't need a fork and knife.
40:45Wow.
40:46I can just wrap this right from the fridge with a spoon, you know?
40:49The center cut is...
40:50Oh, wow.
40:51Look at all that juicy knife.
40:52I like an edge.
40:53Mmm.
40:54Mmm.
40:55It's all the things.
40:56Mmm.
40:57Mmm.
40:58Mmm.
40:59Yep.
41:00Welcome to the program, guys.
41:01Mmm.
41:02Very good.
41:03Yep.
41:04That is good.
41:05And it is gonna wake it up having that.
41:08You know what?
41:09You had a lot of tips.
41:11Mmm.
41:12You actually provided a number of tips.
41:14Wow.
41:15In the way that you did everything.
41:17And I...
41:18What sticks with me is this idea of making something special.
41:21I've had a tres leches cake, tiramisu.
41:24I feel like this is like a hybrid model.
41:26Yeah.
41:27Yeah.
41:28But it's your own.
41:29And my takeaway from this deliciousness is make stuff your own.
41:32Yeah.
41:33And put your special stamp on it.
41:34I guess that's how you get on the hot list around here.
41:36That's right.
41:37I'm going back to the drawing board.
41:38I'm rewriting all my recipes because I want to be with GZ and I are gunning for the reheat
41:43list.
41:44Well, thank you, Byron and Nini, for joining us here.
41:47Thank you, chefs.
41:48Don't forget to tune into Food Network's social media platforms starting March 3rd for
41:52even more hot tips and recipes and to meet the other hot listers.
41:56You can find all of these recipes and many more on foodnetwork.com.
42:00See you soon.
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