00:00One of my new favorite tricks is the charred and chilled method. So I use this for salads,
00:05cucumbers, stone fruit. You char the fruit or the vegetables, you chill it, then you build your
00:09salad. When you are frying chicken, do not be scared to move your chicken around. Eyes of stoves
00:15have hot spots. Move it around, let your stove work for you so you don't have one piece of black
00:20chicken and one piece of blonde chicken. You want it to be evenly cooked, so move it around when
00:25you're frying it. When purchasing and looking for things to cook, let the quality of the ingredients
00:30steer you in the direction so it gives you the best chance to make the best product. So whenever
00:36I'm making a green sauce, I'm going to add ice to it and that's going to do a couple of things. A,
00:41it's going to help the emulsification. So I start my sauce spinning, I add ice to it and it also keeps
00:47the sauce from oxidizing. It'll keep it really nice and bright green. It'll have a longer shelf life
00:52and it'll be fully emulsified.
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