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[Music]
good morning you're listening to table
for two with Naomi Nachman under Malcolm
Siegel Network our show is sponsored by
marzipan bakery what taste is all it
takes for those if you don't know me I'm
Naomi Nachman and I'm about all the food
all the time I'm so much about all the
food all the time I'm actually in the
new culinary center right here in
Flatbush this is part two of an amazing
series we put together for
behind-the-scenes look demos interviews
in Brooklyn with Chef Aaron Wiseman his
owner director instructor teach at
everything here we had an incredible
first show together
this guy's too much for one show you so
much all we have to do two shows so we
split this up into two shows it's the
last show of the season
this is our last show of the season last
show of season five to table for two and
we're going to pick it up again and
September sometime when they give me my
new air dates and get every with
everything lined up for the new season
but I'm so excited and so honored that
you hosted us here on earth
no I'm I'll take a wall we have the
Aussie gourmet at the kosher Culinary
Center who's the one who's honored oh
well the other part is can I say did you
save the best for last I say the best
but I hope so I've saved the best us you
know it's amazing when you call me a
couple months ago I'm a little bit of a
recap up to concealer up to your elbows
it can't be I was in literally ups and
masterball he told me what was going on
because I had really heard about it was
quite for a bit it was a week we kept it
very we let a little bit of hints sneak
out fatten but we kept the big picture
kind of hush-hush and it was it's a
really great thing because the winner
you did open up right before the open up
there the mouth of the PR and then I
spent a year it really like people
really created a buzz and people were
very excited I was excited by everson
was maybe been miserable so I couldn't
give it
much with the book and everything and so
now we're giving it all the love of the
oddly gourmet and the knock'em seagull
Network and we're actually doing our
show right here now you were in Miami
weren't you know proposal this is in
Miami I work for Ram caterers doing
cooking demo oh so a bunch of stuff
online a little bit that's amazing what
a program in fact I'm already going back
for my fourth season with the my fourth
year with them I think so what Ram is no
no strangers at a pace up program they
sure are pros and just in general they
are catering is superior attention to
detail they say The Devil's in the
details and rim really knows how to do
stuff that's actually high praise Ram so
it's out out to you guys at Ram caterers
good friends our Barker's oh sure I know
it our fantastic and and I work now a
lot with say and Alex Alba who is well
you're writing son Joey you're in quite
good come hi and I am I'm honored to do
our social media with them and continue
working with him so there was a little
bit unscripted love there guys at Ram
yes so um and I'm about well from the
time this is airing and it's my birthday
weekend it mazelTov I want is I want ask
oh yeah I want to ask a young name oh
yeah I'm very young young and a heart
this is airing I think June 30th and my
birthday's July 2nd and that's today I'm
leaving to Thailand for my cooking
culinary tour of Thailand first time in
Taylor it's my play head you being that
no but I have a lot of friends and I
live vicariously through their
photographs it's unreal and the Thai
cuisine and you can make it all kosher
it's amazing because it's how I got in
fact I I did a tide Emin stration at
Yonge user Oceanside several years ago
for the ladies auxilary and it was it
was really wonderfully received they
loved it I'm not that number
don't blame your profile information
yeah and you're the hot I didn't like
the pepper though the red chili pepper
too hot for me well they can take your
breath away
initially I was making some Tom Kha Kai
that you know coconut chicken soup I
wanted to highlight the time
and I put some red peppers in it that's
high Chili Peppers like my throat and I
was like I was like die balance we have
fun balance it was ivory that time is
actually white one seed could probably
do it for you Megan oh my god I was like
crying I called up my friends and I'm
like oh I'm dying she goes eat bread I'm
like bread all right
I could I could write swings because I
didn't have had it was rising so wasn't
cook she drink milk i said no i'm
already flashy I was so messed up it was
terrible it can be quite painful we have
similar stories from Mexico travels oh
my gosh okay so now we're going to
interview a couple of your students
oh so yeah they better say nice things
you know what they can only say nice I
hope so it's so nice to have a kosher
culinary school yes it is what doesn't
eat doesn't resonate and this is
persisted the kosher capital of the
world so here we are in New York and
Brooklyn in Clarets I'm going to just
I'm just going to throw that out there
okay so really Israeli and use cut Moses
come on bro
okay okay Abram I can ask you to switch
seats okay yeah you're out of the hot
seat don't go too far because we've got
a cooking demo okay these are two of the
talented bunch and they're all talented
I'm saying two are from the talent about
show yeah one group of talented students
I can say that because then when I
walked in here
these guys were knee-deep in lab prep
and veggie prep and that sauce was
amazing and they're like coming and he
won't betray our food I got to eat it
was a wonderful so you guys are really
are on your way to becoming the next top
kosher chef thank you so do you would
you have a microphone we're going to
pass it back and forth Riley what
brought you to the kosher industry so
I've always had a story I've always been
into cooking and my mom told me I was in
the kitchen since nine days of nine and
I was always a passion of mine to do and
when I was looking into when I finished
high school and seminary like what
should I do with my life I don't want to
be a doctor or a lawyer or something
most I met on the last show that not
everyone's enacted
so I was like I want to do something I'm
going to wake up every morning and say I
can't wait to go to work I can't wait to
do it that's how fat I love cooking and
baking and stuff like that so like let
me go to school and do advanced my
knowledge and everything I know already
you're so lucky that you have a kosher
cooking school right like if they did
wasn't around like and you wanted to
follow your dreams you'd have to go to a
non kosher cooking school and just
observe basically so just when I go back
from seminary they close down see KCA so
it's like okay now I have to rethink my
plans and everything yeah and I was like
applying to other schools non kosher
ones and and then they open up this so
yeah it's right here
it's so fantastic okay so how long is
how long is this course been I know the
school just opened so it's been about
five weeks six weeks so far and we have
another month and a half ago
okay well 52 days and what's your big
plan what are you going to do after you
graduate I have lots of ideas I just
have to see which one's going to
actually work out and I mean I want to
learn some more afterwards like we have
an externship I want to do that okay
great learn from other chefs and
everything and then see you from there
Julie be locally in Brooklyn I live yet
not too far so that really works for you
you get it and people from out of town
like I know they went to see KCA from
out of town so we'll be yeah also have
so many restaurants and they keep
opening up more places or more places so
yeah a land problem was on the show last
week like in part one of this and he was
saying there's always restaurants going
up and down in Brooklyn and and a lot of
them do stick around for 10 20 years but
you know it's it's great that we have
fresh blood coming in and kind of like
bringing new game to the table so to
speak
yeah saving okay hi this is your your
puck Moses how did you hear about the
kosher Culinary Center there's a shout
out for the knock on single network I
heard about it from Malcolm I was
actually it was funny I was listening to
I was looking to the show
one night on a rerun at about must have
been my mother had her iPod going and
archives yet archives about 2:30 in the
morning or actually probably a little
later and I heard I heard him saying how
coming up with Naomi Nachman is going to
be a chef Weissman
I'm like hey I know that name from
someplace and then I realized that it
was it was the same chef that had the
place on Coney closed down about two
years ago and I've been looking for it
for the past year or so and there's
nothing available I didn't really
consider going to a non-kosher school so
it was like if you can't taste anything
it's like I agree so I was very excited
and I called him the next day I was like
badgering him because I was doing
something else and like I wanted to make
sure that like I had something set where
the you know I was like you promise me
you're not going to back out if you
don't have enough students or you know
like he's like no it's going down I
invested a lot of money display look at
this place it's amazing we had a tool
with chef Abram Weisman and whose owner
director Master Instructor on that first
episode and we saw how much went into
this building so gorgeous facility it's
beautiful and it's so exciting that you
guys get to be here I have to give you a
special thanks to your who I heard about
it from Oh it'll come back to my from
siegelman I can speak on their work and
our love of sharing food and we hope
that over the summer when people aren't
we don't have new shows over the summer
that people continue to go back to the
archives this is a somewhat you know if
you listen to table for two during the
year then find a different show to watch
or if you do watch a different show come
back and what else on table for two
we've got tons of exciting amazing shows
always happening there they're on the
archive we have our show you know you
can watch our show you're not only can
listen to our show actually watch table
for two and you can see in a window into
the kosher culinary center on Malcolm
Siegel net YouTube channel
you got that guys so you can watch our
watch is amazing talented chef we were
talking about maybe having a throwdown
would that be funny you know the
Throwdown is a cooking competition it's
a cooking competition between two chefs
here so maybe we should get that going
how does that sound
you think you could take these guys on
or they could take you up
Yeah right I think we need a throwdown
okay expert all right where do you see
yourself going when I started I always
enjoyed cooking I like I do all the
Shabbos cooking at home and stuff like
that yeah you live like a country I live
locally and I was lucky Fanny I always
enjoyed you know pot canoeing but I
never did the I now to make you know
Savas food basic you know like I never
knew techniques and stuff like that so
that that's one of the things I wanted
to learn when I came here and my main
thing when I honestly when I started my
thing was doing what you do actually pay
attention show shows well we'll see you
though you know we'll see where we were
where it takes me but that's what that
was my plan when I started to begin with
you know it's so interesting when I
started my business I was there one of
very few kosher personal chefs and it
the industry has changed so much people
take personal chefs all over the world
so the Daniell life is going to Spain
this year I was a personal chef I'm not
even doing it so much I become more like
a cooking instructor when I go to toilet
the whole people have become food
centric and obsessed with food and it's
great for people like us who want to
show food off and share the love of all
the food so how long have you been doing
it for okay can we can we hear her did
she need a microphone how long have you
been doing it okay she's asking two
questions she turning the tables on me I
like that I want to say I said in 2004
so about 13 14 years so it's a lot of
work I work like a Michigan up everyone
who knows me right I'm always working
I'm always for every angle also sorry
it's so much fun to be a personal right
right so I did that for many years I
have to say I haven't done that so much
anymore well you know my intro I see if
you don't feel like cooking call me so I
haven't really done that so much I have
a few of my regular clients that will
call me when they need something but
there's just so much going on and I work
with a lot of companies and brands now
and this is something that you guys will
be able to do because people want
companies that are producing amazing
kosher products and ingredients one chef
to show the open market what else what
you can do with that so they're turning
to the kosher personal chef through this
on Instagram do that on Instagram so my
whole
this is the whole industry so just miss
everyone it's really grown and a lot of
these people got their start a lot of
the chef's personal chefs that are and
bloggers got their start right here in
Brooklyn at the former CKC a and now you
guys the future of kosher culinary by
being students right here I think we
should be interviewing you ha ha ha I'm
happy to share some smoothing in the
love of food and what I do you called me
will smooth but yeah this is really
exciting and thank you so much for
talking with me you guys are amazing
what do you like that our question for
each of you cooking or baking speaking
give cookies yes skip it I enjoy cooking
ok come on so into this ok I have to say
I like I like cooking over baking but I
love making bread bread they're a little
bit really you like really and now I
love to bake bread love to eat brain and
something about bread that's so
comforting
ok you guys are rock stars I look
forward to following your careers and
and you know staying in touch and you
know you're here hear all the good stuff
that's going on based all from here
thank you for having us our pleasure
all right thank you thank you very much
all right no worries guys you were
awesome all right we are having an
insane insane insane show here today
this show was so big that we couldn't
have it in one sitting
we had to make it over to shows and if
I'm here in Brooklyn in DK's
neighborhood and in there who else was
here who else was on the show that any
mug Corbin's neighborhood and Vegas
crackers neighborhood we have to bring
everyone down here right now for the
hottest show ever
fakey I know because I know I would
never get you laughter you got me this I
know thank you thank you so much for
coming on the show
hey loser Mazel Tov even though when
this segment is going to air the wedding
will have been last week but right now
we're all the winning without ever a so
amazing I'm very excited to come to the
wedding I've actually got two weddings
at night both on the same street my
husband's cousins get married also a
McDonough
Avenue at a different hole I don't know
where best party how convenient
oh it's so cozy now I'm literally going
to dance to weddings I actually have a
third wedding in New Jersey but I'll go
to that um how are you how you managing
just managing okay great so talk to me
what about some items to show Kay I
haven't brought any items I'm so sorry
okay because I have not been feeling too
well me some of you have a cold have a
very very cold I really should be in bed
but I am NOT so I am here she is upward
schmoozing with our so talk to me about
the latest product further out there you
know there's always something going on
so everyone in the in there is you know
where some Suvi now right off you Susie
I think you're busy but I saw something
going on here this morning I just I
didn't introduce you properly
shrah ha--
is owned up with our husband Mindy of
kitchen click right up the road down the
road I'm not sure where I am in terms of
geography down the road I think it's
North yeah I'm not worried released but
faking is being I know North West acres
Becky is a sponsor of our kitchen
kitchen gadgets so men and every month
we talk about all the amazing gadgets
that kitchen click sells and a lot of
good gadget so let's talk about what's
our summer gadget so we have a lot of
barbecuing for example barbecue lights
are very hot because it's hard to see
some barbecue at night so we get the
tools come with lights on them oh that's
brilliant
I'm sorry I didn't bring it but I just
I'm not absolutely Oh funny that we
started the season this way too I
remember I had a bit cold yeah you had a
bad cold in September right okay now
your head beginning and ending all right
you should be no more okay so but so
it's tools had lights on the end tools
with lights on the ends and this Susie
people are really getting it to Susie I
refuse every year yes which brand you
have we have said fear we have to V and
we have really good patchouli bread I
see people you said a lot no and there's
one other brave we have um or is it a
caloric as one but now it's becoming so
popular that I
everyone will have them probably by next
year yeah it's crazy they work on blue
because well seeing kids
okay what's that um because when you
Suvi the food really does look a little
bit raw so right see it before it gets
that finished look on it so we just got
this new searing kit this way you have
in this in there actually so poly
science too but we have it now we sell a
lot of sense here - yeah I heard that's
not know that serious adjusted different
cups like this is can we take this out
of the box
can we show everyone even though this is
not the exact same one we have this one
as well they had this like I don't take
that out of the car and sells better the
other breathe it's nice butter why do
you think that is have you seen eat at
home not yet not yet
we can't it means like you can made for
a smoothie lesson we need a Suvi lesson
I've no clue what to do okay okay
first you need a pack we need a part
there is another brand that comes you
know with all-in-one Suvi the bees
Sylvie brand it's all in one machine
it's like you buy a bread maker you buy
a Scooby okay right that's true right
Suvi actually means I think are just a
question face under pressure which is
vacuum pack food sealed check out the
end you cook it in water to the exact
degree exactly how you want to cook
twenty one twenty five point two and it
doesn't take out the vitamins and the
minerals right it just keeps the rabbit
looks and it has a beautiful fresh color
and the gap Adira do vegetables you can
do meet you pursue fish I really need to
really get into this you know I could
say that little background noise they're
right here on table for two
okay oh poor foggy can we can't make you
up some water no it's okay we have water
I'm sipping water in a mason jar can we
just talk about mason just how super
trendy they are people using these this
for everything far desert hard water we
have to change them take it a jar or you
can bacon these
trifles in in cake in this illness and
put in YUM okay right now I'm just
thinking my ice cold water okay so after
Suvi what else was popular people are
still spiralizing I know it's crazy so
I'm going to take some spiral ices with
me to Thailand to show some sterilizing
because you have to julienne a lot of
the vegetables for a lot of the Thai
food so I I don't like to julienne
pinners I like the spiral ices and then
you just break the pieces into smaller
pieces and even the matter wins now
we're covering with all these different
passions that make the vegetables look
really neat and different just make sure
you wear gloves so you don't chop off
your finger like eyes yeah when I got a
mint and when I first got married from
my parents which they call it a beef
slicer it was kind of a district or
obvious I said I literally like I lost
them fingertips for sure we on Pesach oh
my gosh I know right oh my gosh that
when you do the apples okay okay so
Suzie spiralize is okay what are crack
pipes are also good for the Sun right so
you don't really have to heat up your
home you know if you're not barbecuing
outside and you and people are in a rush
because they're going on trips during
the day there's also a very good grade I
see so far and then they come home in
there dinner's ready
yeah I actually have on my blog a recipe
for chili that you make in the slow
cooker so you could actually put that up
one morning go out for your day rafting
or fruit picking or all the summer fun
that we can have and then come back and
do the side and summer is such a good
time to organize all your recipes that
use clips from all those magazines Ragan
you a boxer organizer min right so what
have you got
we've got plenty of pretty cookbooks
without the recipes inside where people
can kind of like write it in or we
looking photo album and I just put it
all in like that or your clippings or
your findings and stuff okay so all the
ones you don't need in the garbage that
you're never going to make yes sometimes
you need to sort through those like I'm
never going to make that that cake looks
too crazy and then
okay cool I'm short on time and then you
all need good thermometers and
especially of the summer you want to
make sure your refrigerator is working
well so you should always keep a
thermometer in your refrigerator
okay what's the temperature that a
fridge should be about 30 I think
okay so Fahrenheit 30 bridge
yeah that's fitness but isn't that below
zero and then what everything will flow
0 is the freezer
zero is the freezer which is their
litter it's 40 to the 34 I'm sorry it's
30 for my son he knows oh oh your son is
he Mazel Tov on the wedding okay he's
got the neck I know he's not the next
coming between okay he looks pretty
young I have to congratulate him he did
well in his region
oh thank God you know every finish
school for the summer yes I changed my
daughter's last day of school
yeah which is whatever date is today I
think it's supposed to be Friday right
and when this is airing she's already
gonna be in camp a few days first time
she's going to sleepaway camp let's talk
about sleepaway camp Ivan what can the
pit what can people send their kids
already up in camp right we have while
many cups that are like origami Santa
carry along for coffee for for juice for
hot drinks in case again secondly what T
you know next in the party maybe right
now we have kinds of their because my
daughter's can does not allow snacks
which is working a great idea because
people ends up shoving food in their
kids faces and you know they don't need
all the rubbish I think it's a really
great editor you know whatever non-food
packages I like to send them or you know
you could dehydrate fruits or vegetables
as seven that although they probably
don't even know a out there yeah they
might a lot of teachers got allergies I
think that's a lot of the reason behind
it but I like the idea of sending mugs
and travel mugs and and picture album
it's always nice to send the picture of
the family so they could keep on their
own dresser next to fire and keep your
home sir
oh that's actually making me sad I have
I don't know oh okay so funny thing camp
in Australia is really short if we talk
about it like parallel air by but it's
literally ten days from night like from
about eight or ninth grade onwards this
is ten days from third grade to eighth
grade it's a week so it's all like very
very very short and we don't know who
what we love yet we get together on from
city and we go to get camp with a
Melbourne kids and we love love love
chat but it's over in two seconds you
know and this was a Chanukah time
because because you have the opposite we
have the opposite season so yeah okay
thank you this is I hope everyone has a
great time in Camden a very healthy
enjoyable safe summer it's July 4th
weekend and watch I'm shelves are here
who watch your kids at the pool eyes on
eyes on here and what's the son I know
the son we're both very fair even I've
dark hair and she's blonde we're both
very fair I know I get outside and I
have to put sunscreen on
I'm worried about my toilet I don't go
outside so I don't need to say that's
what my husband said when he's working
but out yeah we're going to take lots of
sunscreen with us thank you wish you and
your family a Mazel Tov a healthy and
safe summer see you tomorrow we'll see
you at the wedding or we saw you two
weeks we I don't like just very
confusing but we're really excited for
you it's wonderful thank you for being
the sponsor this year for right flash
kitchen gadgets I love when you come in
I'm always looking forward to seeing and
we knew someone giveaways we're going to
happen maybe we'll do a summer giveaway
I saw you just had one
everyone should be following kitchen
click because they give us great stories
a lot of people poach on Instagram I
don't have great stories from their
stores you actually bring your store to
life with your story so I did notice
that you are very busy with this only
for their football oh yeah I love it I'm
actually following the stories I don't
watch too many because I'm so busy but
really thank you very much making thank
you alright we should have continued
success we've got we just had fake
expression from kitchen click this is
table for two a Naomi enactment of the
knock'em single Network I'll show a
sponsored find market a bakery
one case is all it takes they get very
excited about that okay what an amazing
show we had this is part two of our show
right here in the Brooklyn culinary said
to the kosher Culinary Center I don't
know it's not in the heart of Flatbush
it's there like the top of Flatbush
Marine Park okay where's the mic we need
the microphone technically Marine Park
that's great shout out to one of my
favorite restaurants in Marine Park is
key fusion oh my god except Daniel
Rivera oh my god dad after you and talk
about smoothie he's the man he's the man
I've been to many of his tasting do this
be message mercy and your creative they
could ship a bra for my daughter and
son-in or last summer a year ago right
yes CKK
and they did it unbelievable job his
food is so is as pretty as it is
delicious
yes so I should follow him on into the
sea fusion oh do I really are very very
I speak with Daniel Rivera I would say
at least once or twice a month I keep
trying to get him down here I want then
you're ready to do a class here you got
that
chef Daniel come on we got a spot for
you and I'm going to take the class okay
yeah you got your first student here
chef Dan Rivera come on down closer
Culinary Center and Flatbush Avenue you
know your students like right you know
they're really lucky the not excited to
be here and then we just got interview
two of them but there's so many cool
right guys right here I'm talking to you
great guy haha shoutout to a Friday and
Brian Friedman Brian Friedman it was it
was a first professional student to
register for the new school oh really
yeah Brian person number one number one
okay you got to get a big shout out for
that one okay I'll quickly frame I'm
going to shout out through baking or
cooking what's your favorite baking or
cooking cooking he likes cooking okay
yeah chili Oh fine by me that iframe is
a good friend of Maki corndogs
Oh a prime wanted to go down that Dara
okay I love it okay can we talk about
this TV because I'm absolutely sure
absolutely fascinated say he opened the
door for me
can we quickly be something yeah I would
love to tell you guys about this su V
and what it's about
all right should we bring it on over
this dude he's like I've actually had
someone on the show they brought in some
TV men I'm just Yosi Horowitz yo she's
called bored he's a very big you should
follow him his I'm very big into the
wine ocean why did sambal thousands of
kosher wine your own thousands of kosher
wine here's like the ridin ready for me
outside of Jade books table of course
Jay and and and not what um Georgia
flame oh my gosh
Gabriele Geller and whoever we had on
the show Adam Neustadter J of course we
said in first I miss all the amazing
guys that we've had on the show they're
talking about wine but this guy talks
about to be so let talk I want can we
bring it over yeah we can show you what
the stroller oh c'mon guys it's very
nice I can hand-feed Mike it's kind of
ironic because we've only used this
soubise what we this is called an
immersion circulator okay that's what a
suti need nobody this word sube actually
refers to under pressure and that means
when you are cooking any food items Suvi
the first step is to vacuum-pack that
food in the back so this is half of the
apparatus needed for this is actually
part of molecular gastronomy and
modernistic cuisine it's all about being
able to replicate a recipe down to the
tenth of a degree exact cooking bad
isn't it is quite ironic that the only
two times that we have used our
immersion circulator so far in this new
school you've been here both days oh
yeah first time was beef medallions of
that and then today it was a rack of
lamb lamb chop day and today use
actually one of the lamb chops that you
may disappear that was quite a nice
magic trick Naomi yeah yeah I walk in
either like Miami comes right but that
lamb was sous-vide as well okay
excellent the term sube refers to taking
food generally proteins but it can be
other items vegetables or sometimes
sous-vide I heard you can do eggs as
well fish is amazing see I've had to be
I've eaten a lot maybe people haven't
used one okay I was never a big fan of
it initially I was a little I'm old
school I like mine so Mike I just say
like why would you want to make wait
four hours for your lamb chop well
another way if you had beef short ribs
and wanted to cook them for 48 hours or
72 hours until it basically melts in
your mouth and you don't even need teeth
well this is the way to go and it is
there is there are no other ways of
preparing food this method it can't be
duplicated any other way
it's about total control you know you
fill this container with water this
immersion circulator heats the water to
a predetermined temperature and there's
a thermometer on him you can set it for
one twenty four point nine degrees or
one twenty five points what gets cooked
so medium Wow that's that's the point if
you like your steak medium-rare
well that would normally be considered
125 degrees internal temperature
internal temperature is when you cut it
open yeah what's the temperature of the
meat is and we're not talking about the
temperature of the oven some people get
confused with that we're talking about
when you cut a piece of lamb or salmon
or fish open after it's cooked and put a
thermometer in there that will give you
the exact measurement of doneness right
and this is not a games board of health
violations or these are these are
industry standards like chicken is 165
we never eat chicken medium-rare correct
die I don't know when you'll get sick
human dock dock you can eat rare lamb
bikini rare fish you can eat rare or raw
certain things have got to be cooked all
the way through because you want to be
healthy and you want to make sure I'm
glad you
because one of the most hottest dishes
lately almost every restaurant kosher or
not is serving some sort of tartar hmm
and yeah carpaccio
Hachiya there's another term that's also
uh technically these are forms of credit
a sushi is a form of the free Duty any
role that is served raw is can
technically considered a credit act like
crude a crudo I see hello
this yes why she told me that there so
there is no reason we can't eat beef raw
there is no reason you Jenny lamb raw
but why would you keep poultry when it
goes so ultra it's not something we
really want to eat raw or like you said
rare I'm getting like nauseous imbalance
but the negative part we are we both
know that poultry products especially
chicken breast or turkey breast they
have a tendency of getting very dry one
moment they're raw and just a few
minutes later they can be overcooked
especially on the bar how do you find
that sweet spot how do we know that's
what this is if our if we know that we
want chicken turkey breast to be 165
degrees because 165 degrees is a
temperature that's determined to kill
Salmonella bacteria once food hits 165
degrees there's no more danger of being
sickened and Isis goes with any poultry
Turkey turkey even duck but doc is not
considered poultry it's waterfowl it is
considered poultry if it's domesticated
the term poultry refers to any
domesticated animal which makes an eagle
or a seagull or even a bagel for that
matter not poultry but wild game okay
there are many kinds of ducks the ones
that you'll find in a kosher butcher
shop or any other kosher establishment
know called Tekken PE ki n some people
refer to it as peek in which is not to
be confused with Peking Duck
which is a crispy skin
rolls in a Mushu pancake with scallions
and Senza yeah but a variety called
pecking or Peking duck is a farm-raised
duck and any bird that is farmer is fed
by a farmer kept in a locked up
environment with a the birds just cannot
fly away and come back when they want so
that is those are called domesticated
and they domesticated their poultry
vultures got it if it's a wild animal
such as a mallard dot or Muscovy duck
and these ducks are generally not
considered kosher there's a wild oxen
these are the ones that are generally
served rare that you might see on
television or on Food Channel yes when I
when I cook my Jack Chris and I have
them in my cookbook we see those
bristles so they were red many people
are like that looks raw I'm like no it's
not it's ready needs a crown yeah well
there's lots of ways to handle this but
when we come to sue V if you determine
that you like your chicken breast cooked
to 162 degrees and then maybe finish it
in the oven for just a moment or two to
bring it up to a hundred and sixty-five
degrees this is about total control okay
total control I love that way I know you
do because that's what being a good chef
is Matt Striker Alling the equipment and
the food that's within your reach and
these students here are learning to do
that total total control your learning
total control of the kitchen all right
let's do our demo we're doing a dump the
dump
we're doing a demo um seeing that we
started up with summertime type of
appetizers I think that can continue
along in that vein if that's all right
with you that's all right with me
let's go can I just say I've still got
my ceviche here and looking at us making
my mouth water too spicy no you see when
you remove the ribs and the seeds from a
serrano pepper you get the flavor but
without the private right so I watch it
out with my jalapenos I always like seed
and DC dos and I know what it always
wear gloves when you work with hot
pepper I knew that but one time when I
had
cold I didn't you I had ice on my nose I
put milk on my nose I was blowing my
nose because you know I had a cold and
then it was all changed and then I went
like this for us to do my hellos to do
pepper and I knew better I preach this
and I'm like oh I messed up well I am
human
I'm you saw I'm really a fanatic with
wearing gloves in the kitchen but one
morning I grabbed up a serrano pepper I
was demonstrating just answering your
question for a student forgot to put
gloves on and what had happened was I
was forgot all about it was driving home
on the Belt Parkway when I had something
tickling my eye and I didn't like that
and oh my godness remembered I touched a
serrano had to pull off about walkway
that was quite painful and how do you
stop that like for milk or brain no the
best thing to do is wear gloves in the
first place but if it does happen to you
flushing your eyes with cold water is
okay or saline yes eimai I wore after a
nice tarnish that after your on table
for two never let me put water in my
eyes you go to saline it oh you got your
Z drops I don't know they're probably
from CBS all right now don't know what
let's cook I'm gonna make a couple quick
recipes using two food processors will
simultaneously or one write you at home
it's just because you know we're over
demo if you have one at home you can do
that and just use the one process I'll
rinse it out we know how to do that I'm
going to ask Naomi to hold my microphone
for me and we're going to be doing the
dish with serving out Oh the schlepping
that's like a we've got microphones
joyed
if there's a problem this guy will let
you know the dish where this we're
making today is called chicken satay
Naomi brought up
Thailand before I think Bangkok I'm
going to Bangkok I'll be spinning and
this coming Shabbos in Bangkok really
I'm jealous oh you know this is airing
June 30th I will be like July 6 I think
your Bangkok are you going to visit
Phuket no you are going nowhere no it's
not the time of the year we're going to
Chiang Mai
well we hope this
tidal wave oh you're fine so today why
we're doing in Thai as in like this
kinda cyber oh man
Oh Bangkok very nice flavor profile
we're doing a Thai appetizer called
satay it spelled SI te as if it were
sait but it's pronounced this attack any
kind of protein can be prepared as a
satay and generally we use a skewer thin
tender meats it works with beef works
with lamb it works with yak but we don't
have any yaks in Brooklyn what's a yak a
yak is not a kosher animal but they use
it they didn't even add a bet out to the
Dali Lama I believe happens to like yaks
yeah okay so I just yet you don't really
good Naomi yeah baby yeah yeah I'm how
lucky am I
first thing we're going to do is make a
two-minute peanut sauce idea we all
gonna love this let's go give you a
microphone for me all right I'm the
official sous-chef slash microphone
holder slant radio host
that's three hands at once but it might
a fatal so way to start with this to
make a quick peanut sauce what I started
doing is make the tea
our recipe calls for strong tea and the
recipe is we boil some water take about
five or six Lipton tea bags doesn't have
to be lifted of course but there's an
orange pekoe tea otherwise known as
regular tea okay we're going to start
take our food processor and drop some
peanut butter in that I kind of like
chunky peanut butter but we'll leave it
to your preference squeeze almond butter
your turn because I post it I don't mind
peanut butter
I love ARMA butter better any nut butter
work but I doubt you're gonna find
almond butter when you're in Thailand
okay peanuts are quite an indigenous
product yes it is older pad is on
everything just about every dish in
Thailand has peanuts in one form
so we're certainly low Oh peanut butter
and I have a droplet ooh of clover honey
any kind of honey or work and next thing
we need is a touch of soy sauce a few
drops of sesame oil smell that I love
really bad that's roasted or takers
toast we never use plaintiffs oil very
very overpowering oh I love it
we're just using it yeah you know it'll
add a little bit more at the end okay
and this is probably the easiest fastest
dip
we don't put garlic you know yeah that's
hot where's the light on this and I'm
gonna run my poop Wow oh that's good and
here comes my tea I'm gonna drizzle in
my tea
and what's that because I only thought
use oil for the motion like that making
a mouse why you ten about I'm using the
peanut butter as an emulsifier and I try
to cut the oil off I remember I'm a Long
Island guy these days right oil and
everyone is like very obsessed with
cutting the fat and I'm not on oh come
on I don't I have no problem i deep fry
everything I'm not I'm not on ribbon
remember that face okay so we did do
some grittiness
today before the day is over what do you
think ribbon it huh combat it up cause I
just I got some last night from
pomegranate they were good it's like
chicken skin potato chips he's the best
they should be illegal I know they
should be illegal but thank god they're
not i cannot remember what we're doing
is just drizzling and Eydie until we hit
the consistency we want and the
consistency we want is called nap pact
which means it should be just about
thick enough could you go way over to
coat the back of a stove for bit all
right so this is our peanut sauce I'm
gonna finish it up
can I just lick the back of that thing
oh please I'm gonna put a few pieces of
peeled chopped garlic yeah it's funny
that you don't put it in early as I
don't mind a little pieces of garlic
because you never see I finished
some chopped Tina Oh shop keine pulls
out a as a decoration and to give it a
little bit of texture bad I'm going to
try this before I give it to you I he's
nervous he's never oh what are you doing
now okay here we go
okay next time quarterback of a student
veteran from nap a okay
just enough to coat and stick to your
food and then to your tongue hmm that's
probably that's really good nice fat one
I like a lot you see was that and you
know what I like the peanut butter in
everyone it thicker thinner you can add
a little bit more chili okay cool so not
pepper we're not talking Snapple folks
so what we're calling here we have is a
peanut sauce and what I'm going to do is
support this little ramekin I know you
like ramekin yeah I know because I have
like a ton in my house I use them as
Miss impossible they're just so useful
keeps checking and I said it almost is
useful as mason jar aha very easy to
clean
yeah and then what I'm going to do is
put a little bit of my chopped peanuts
opinons right on top
oh pretty yes come in here we're going
to set this on this little all pretty
okay
next time we're going to do is we're
going to go to work on section number
two where should not up we are shipping
okay I really like what I'm seeing here
is the same days can you use the same
day I have until like these but oh my
god I just remembered my food processor
broke at home I had the broad oh I also
had this I had this for 15 years till it
died and I bought the broad look at the
broad I like it you could do a whole bag
medical visiting one I know people do a
lot of does in the bra and I have a very
high torque motor on yeah it's very good
but I literally I broke my last week I
might overstuffed it what would you put
in there
potato cooker which I've done a thousand
tops of others then why it broke so you
know I kind of getting you up but it all
crazy expensive these are much more
expensive but your birthday is coming up
so yeah yeah yeah yeah I guess you get a
new bran before July 2nd yeah alright
um so here's our recipe for peanut sauce
it's really easy ki peanut butter soy
sauce honey says I'm gonna hold that up
to the camera yeah I like one of my onyx
screenshot that we are allowing you to
share that I got to watch out for this
when you have it in Thailand though
because they usually put Thai fish sauce
in it right if you're having armies of
course there's a cover so it's right
during fishermen thank God you can get
coach officials here you got your time
we can only do it you can do it if
you're making this with fish yeah it's
kind of like okay the story with
Worcestershire sauce because there's n
chillies with it right so it has to have
less less than the 60s but I'm not you
rabbi you laugh but you'll see you can
have
oh you if it has o you you can have it
if you fish then you can't have it with
ya but you can put it on your meats of
course right but we're not going to tell
people what we decide to do that yeah
that's what are we doing here this
recipe I take a lot of Friday this is I
call it my setting marinade I actually
designed us about 10 years ago to go on
a sea bass we had gone out fishing and
caught some local black sea bass I'm
wanting to grill them hole on the barbie
oh yeah but on the Bobby and the Bobby
yeah so we came up with this really nice
recipe and it's made very easily we're
starting with this one I will start with
the garlic first like you said Naomi I
just want to paint an image in
everyone's head for those who are watch
to up to those who are listening I'm a
knob you can watch us on the knock'em
seagull net YouTube channel but if you
are listening right now in front of us
we are at the cooking school in front of
us is a tray and everything was pre
measured out Chris called me Tom place
on fire which means everything in its
place
did I do it right things in place
everything but you're in the right place
I'm in the right place right yeah
culinary center where we should be
cooking together so here is everything
all the ingredients are laid out in
front of us some fresh garlic in here so
we're putting everything into a food
processor except we're not putting a
minute once we got this really this one
is the one we go
to add oil and emulsify like a
mayonnaise at the end yeah okay go all
ingredients going here except for this
guy the oil this is okay no oil you
could use a soybean oil some people like
coconut oil depends on your level of
cholesterol and your doctor's advice a
little bit of ketchup helps emulsify
this and generally I'm extremely
skeptical when I see a recipe that has
ketchup in it because and they're
generally just a variation of barbecue
sauce but this one really helps emulsify
we have a touch of soy sauce that goes
all going in all these ingredients are
going to our prices I'm using low brown
sugar there's light brown so that each
item was measured up this is we have a
bit of lime juice and Miren Miren Miren
is sweetened rice wine a touch of sesame
oil in this one too and we use lime
juice lots of it can we just talk about
never ever using bottled lime or lemon
juice oh my goodness like why would you
why would and it's so cheap like if you
want to like you can squeeze your own
and just keep like little in the freezer
so it's freshly frozen of your own but
it's there's nothing like fresh limes
and lemon no that flavor can be
duplicated with a bottled or frozen
product no way yeah and you're gonna see
in Thailand there's a great deal of
fresh squeezed lime juice on lots of
dishes yeah yeah I am very it makes a
bright pop right right yeah makes your
tongue dance so we thought with all
these ingredients and we just turn it on
our machine and run it this is the
easiest marinade I know how to make and
I think it's one of the most tasty uh
yeah maybe electricity is a wonderful
thing you know
so as we were running this out this
little paste a little sugar in there
garlic soy touching ketchup a lot of
lime juice
I see the garlic chunks are not right
yeah it's gonna get broken down but this
is going to be marinade to season our
meat oh it's a marinade I wasn't really
eating this directly you're drinking it
and as this is going round around now we
are going to drizzle in our oil and
emulsify it and you'll start to hear the
Machine work a little harder as it
thickens you can hear it now hear the
marinade getting thicker creamy okay
we're gonna eat now so Naomi and the
last part of this if we take some fresh
cilantro put it in last minute because
we just want to chop it up but we don't
want to turn this marinade into a green
marinade and if you chop the cilantro
too long the core will bleed out and
I'll just get ugly and it tastes good
that'll be ugly listen man we don't like
ugly food no it's gonna be pretty
alright could you eat with your right
eye look at that little marinade have a
song and you eat with you know it smells
unreal okay oh yeah okay now pay a
windowpane man skin this is just this is
nap it
which means coach the back of a spoon
show show everyone who's watching but if
you're listening it means it's coding
the back of the spoon that's what we're
looking forward most marinades the sauce
is sort of sticks to the food oh my my
nice balance sweep salt oh it's called
high so tight and very very limey limey
really Miami to an Australian why I
think that might be an Australian thing
but I don't know I'm he got with twenty
five and a half years I don't know some
to I've forgotten everything
the next thing when making a sad day is
one one very tender protein and one kind
of protein well we can work with chicken
you could work with beef but because
we're quickly grilling we need meats
that could easily be true
you wouldn't want to take a deckle or a
very tough piece of meat something like
a minute steak London royal or in this
case chicken and what we want to do is
you work out chicken on to the skewer
and we work it back and forth so that it
doesn't fall off and you want the
chicken very secure frequently I will
see people skewer things like this oh
yeah like that don't leave it and then
it's just it doesn't cook nicely not
sometimes it sticks to the grill so we
want to work our chicken onto the
skewers so it's really secure and flat
okay like it to cook flatly my second
step with this you're going to like this
trick we've got about seven six minutes
left of table for two for season five
and we're cooking up a storm over here
right now it'd be fabulous culinary
center right here in Seoul at worship we
took these marinate in them like that
that would be good but the sticks might
get oily okay somebody once just picked
them up and nothing else so what do we
what we like to do Naomi's put on all
I'm not a great cooking here Bay Marie
contains a memory or a Cortana at home
chocolate Tupperware a quart container I
love that is your compete Camille Alam
we can stand our chicken up in this
container and actually wrap it up
putting me in fridge overnight okay
close trip tomorrow Nadine making money
pops okay cool
we will seeing that once so are we gonna
be grilling this right now oh yeah oh
you're gonna be eating lunch boys Oh
guys cameramen attention and you at home
get it to inside thank you okay this is
a great July 4th weekend barbecue
appetizer because rate it on the grill
at home could be a main clause could be
a main course could be an appetizer
could be an audience writer sure oh I
love that plus to toss the stick I
actually you could really
knees up a nice killer view that's been
on the fire I don't want to run that
apart
where are all the fire is on okay I'm
holding the mic there we go willing
subtle tricks with proper grilling and
the main thing we want to do is yeah
sure that our grill service is always
immaculately clean okay whether you work
in a professional grill or you're
working with a weber or any kind of
barbecue at home make sure that you cook
them service is clean you don't want
black carbon on your food you will taste
oh my god I still want to clean my drill
you want to take my paces when there
thank you so really like so what's the
best way to do it okay set mistakes
there's a barbecue and wood me that I'm
going to give you the yeah take a pair
of tongs yeah burn your fingers and
taking a pair of tongs yeah you can hold
this I always have one red I actually
make a habit of using up my cottonseed
oil from Pesach and use that to AH
because I don't like to waste good oils
I always have cottonseed oil left from
my mouth surprise
yeah yeah I know I I do too from from my
place opposite okay good signal to begin
it so we get that slightly make a grill
pan hot
ah very hot you don't want to hold your
hand yeah and then we clean up like that
oh that's so great Oh take a beautiful
chicken set hairs that have been
marinated and we're gonna drop these
right on the grill
how long do these take to cook obviously
about three to four minutes three to
four you'll be eating in don't be eating
by the end of the show he came so hungry
so excited it's cool fabulous day today
July 4th weekend is coming up looks like
there's a super summer special
absolutely fantastic in your backyard be
the first on your block to Mickey
chicken satay with a nice line Thai
marinade and like I said this marinade
goes great on any beef and veal
but tender pokes cooking oh my god okay
can you guys smell it smells good
Yanni's pretty happy because pre
pretty happy and we want to get a nice
carmelization on it we want to see some
grill mom
I like that can we get a sim in on that
I'm going to describe what's happening
here we are in the culinary center we
are using the grill we've got chicken
that we've marinated in a Thai flavor
profile we've got them on a stick and we
are grilling them on our indoor grill
right here on table for two
we believe this in just a couple of
minutes and you guys can go home you are
home or wherever you are maybe you're
listening on the app some we're driving
but then you can go home and make this
yourself these are very very good you
can marinate yourself at night if I
wanted to do this July 4th I would
actually make them on July 3rd and put
them in the fridge and when you guess
get there and I have that recipe so I'm
going to hold it up to the camera so you
guys can do like a bit of a screen shot
of that or put it out I put up the
peanut sauce before but now you can have
the marinade thank you DK really a big
thank you to decay in yoni today for
coming out to Brooklyn and say cute him
near him and norm for putting the show
letting me do the show for me a big
thank you to Pauline no release
colleague colleague
Ringo yard polenta yarn your partner in
this amazing sentence I was four
students and she was his student and
thank you to chef Abram for giving up
his afternoon for us to be here Presley
Pacho if you miss this show grab it on
the archives I'm Malcolm Siegel car the
less trick I'm going to show you they
only is this seeing that I didn't want
to burn the skewers I have half my grill
off so then I'm bursting into flames and
if you do this at home and you fire up
your barbecue you might want to leave
one section unlike people those soak
them in water after that in one way but
it's no guarantee it will help them but
when you so obscures the water I find a
water well I find that the water dilutes
the marinade on the chicken and it comes
out dripping wet and it doesn't stick so
you lose a lot of the flavor but yeah
that's traditional or you can get a
stainless steel skewer metal skewers
pipeline those are real nice and you can
wash them and use them over and over
this will be done in about just one
minute you can see that yeah we got back
home Oksana this is a super-sized show
last two shows zip ties all the way over
to oh we're going to take our little
board and without peanut sauce
well and when I did you here is made a
little bit of a slaw all I have in here
is a cabbage red pepper a little
cilantro and some black sesame seeds
love it yeah very Tyler's on Murray
very tired I didn't even know you're
going to Thailand so it just works out
perfectly I'm so excited this is a nice
healthy way to eat in the summer very
little fat very little oil grill your
cardiologist will be very happy when
they read these recipes so we have our
peanut sauce a nice way to finish this
off might be a few black sesame seeds or
toasted sesame seeds on top yeah I
always say sesame seeds make everything
pop yeah with you Naomi popping Kayla
you need a public car done here's our
done we're 30 seconds away from a
delicious seconds away he's like come on
good I must say we had a nice craft
station set up by simply sushi which
alarm Cumberland bought down for our
sample show at the end of our first show
before we started today's second show
chef Abram Wiseman is cutting up some
lines over here we've got some black
sesame seeds lime is so prominent in the
flavor profile of Thai cooking black
sesame seeds make everything pop limes
make everything pop in flavor it gives
it a fresh crisp flavor okay I'm ready
buddy
oh yeah oh gonna eat some amazing food
and we do of course recreational classes
here oh yeah we just shuffle brauhaus we
do birthday parties we do chopped
competition when waiting to do first a
bachelor party anybody ready for that we
do competitions we're doing lots of
different celebratory things and like we
say only delicious sim Chris at the
kosher Culinary Center okay that looks
wonderful
we're going to find out if it's
wonderful or know what I'm doing I'll
hold the microphone you hold the chicken
I'm going to hold the chicken as we
close out I'll show this this table for
two in the Emmy Nachman on the knock'em
seagull Network our show is sponsored by
marzipan bakery a big THANK YOU to
marzipan bakery for sponsoring our
strokes of the last six months we loved
working with you you bring pluck
sweetness into the show
sorry I couldn't help that one and thank
you once again to kitchen click and tuna
from seagull Miran Wallach our amazing
team we miss you Jamie to Kelsey Caine
we makes me sound so good I would sound
terrible if I didn't have DK the only
and of course the entire team
here at the Culinary Center I'm going to
start eating in a minute
shabbat shalom we have music sponsored
by our friends at Kenan write up a
public benching Shabbat Salam thank you
marzipan shabbat shalom okay thank you
oh yeah ready we got to show these
people - delicious
so you have the source -
[Music]
it's so good