On today's #MadGeniusLive, we're talking food technology, from sustainable farming to smart cookware
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You are tuning into Mad Genius Live. You better stick
around because we are talking about some of our favorite
smart kitchen equipment. [MUSIC] Good Morning everybody. My name is
Justin Chapple. I am the Culinary Director right here at
Food & Wine. And I'm your host. Imagine Yasaev every
week. Welcome to the show. If you're following along please
hit us up with your questions, your comments, using the
hashtag MadGeniusLive. We will do our best to answer them
either during the show or after. We've got a really
fun show today featuring some really kinda fun, high tech
pieces of kitchen equipment that we're really excited about. And
the first one, actually Involves a guest! So ladies and
gentlemen, I would like to introduce you to Andrew Shearer.
Andrew, you are with Farmshelf right here in Brooklyn, New
York, which is where your offices are located. So if
you guys can see right behind Andrew, we have what
is known as a farmshelf. It's basically an indoor System
that is kind of, it's an indoor farm, that's basically
what it is, right. Yeah, we wanted to make it
possible for anyone to grown their own food, and so
we created FarmShelf. It's really cool, so I think, as
you can see, it has plants in it. We've had
this in the food and wine test kitchen, here in
New York, for a couple of months now, a few
months now, actually quite a long time. And we actually
got to start out with the first unit that we
helped you guys kind of test out in a space
like test kitchen. And we've grown a ton of different
produce. We've grown herbs, we've grown lettuces. So why don't
you first kind of tell us a little bit about
how this works. Yeah, so the way FarmShelf works is,
so we automate the hardest parts of growing your own
food, giving the plants exactly what they need when they
need them. The nutrients, the light, the air flow, actually
pulling CO2 out of ambient air to help the plants
grow faster. And so with that, and what you're seeing
right here is all of that coming together to grow
the best-tasting, most nutritious produce possible. And you can attest
to this hopefully. I hear you like to sneak mustard
every once in a while. Yeah. the flavours are great.
[LAUGH] They are really great. So you can kind of
see here we have a variety of different things. And
so what we've been doing here. So farm shelf. On
the [UNKNOWN] team, they actually have Plant scientists who have
basically, we work with them to kind of decide what
we want to grow in the freedom run test kitchen
and right now do you want to tell people what
we're growing in here? Yeah, right here we're growing some
lemon basil, sorry, lemon balm, Genovese basil, a red butterhead
lettuce, mustard, and then thyme. And this is pretty much
what we picked in the kitchen, because we use thyme
a lot, so we want some of that. I actually
happen to love, to Andrew's point, I love mustard greens,
so we've been growing mustard greens. And what I love
so much about the ones that come out of the
farm shelf are, you can get them when they're small
or when they're like I don't know what you call
them, baby mustard greens? [LAUGH] Yeah, baby mustard greens or
micro. Some people would go if you go even smaller.
Right, and they're so tender and then the older they
get, they get more spicy. So we can use it
for a variety of things. But, so is it safe
to say this is like a hydroponics system? Yeah, hydroponic
system with all the hardest parts automated. Okay, so what
made you wanna build this? [LAUGH] Yeah, kinda a funny
story. I was working at Pinterest and started collecting Pinterest
boards about how to grow my own food. Realized that
it was something that I really wanted to do, but
there was just a lot of misinformation out there and
noone had made it easy. So I set out with
a team to make it easy and possible for anyone
to do. We've been working with some amazing chefs and
restaurants, taking some of that technology that we've pulled together
that really makes it easy and iterating on that so
that eventually it won't just be chefs and restaurants but
eventually in your home. I know we've talked about this
before we went live, but what are some of the
chefs that you guys are working with, whether it's in
the restaurant or if you have any programs that you're
developing with chefs? Yeah, so we've been working with chefs
in Washington DC and New York, [UNKNOWN] at Think Food
Lab and Beef Steak, helping him grow certain things that
he can't get easily, including a marigold right now that
we're growing for a taco concept. Which I think we're
getting, are we getting the marigold? We have Cody over
here. Cody's our plant scientist. She comes every week and
she kind of Tends our garden and brings us what
we need but we were gonna have Mary Golden and
I think we switched up last minute but. Yeah and
so a lot of these things that we've been testing
specifically with the Food and Wine test kitchen, getting their
feedback and figuring out what's the right plant recipe to
grow it in the way that it tastes the way
they want or accentuates certain aspects of the plant. And
so with that, also working with Maruc Samuelson and Claus
Meyer, growing food actually on site at their restaurants. Wow,
that's incredible. And so I wanna talk a little bit
about the technical side of it. But what does it
mean for, [BLANK_AUDIO] So how do you envision going from
working with chefs in restaurants and stuff like that to
something that may be Somebody watching now can possibly have
in their home at some point. With working with chefs
and restaurants, they are prosumers. They are the ones that
are depending on high quality ingredients every day and really
obsessing about them, and so taking their feedback to improve
the product As well as thinking about the Lego blocks
to grow food anywhere. So today, this is a unit
that is perfect for a restaurant or tomorrow it's something
that's either built into your kitchen or that can mount
to the wall in a way that's easy to use
but also beautiful in your living space. Yeah. Or dining
room. Yeah. So our Food and Wine test kitchen, you
cannot see it because it's not on camera. We actually
have a really big glass wall that opens up to
kinda our whole company, and so people are constantly walking
by and snapping pictures. And we can't tell if they're
taking pictures of us in our kitchen cooking or if
they're actually taking them of the plants cuz they're really
beautiful. So one of the things you cannot see on
camera is that This thing actually has it's own cameras.
So on every shelf, at the top of it, it
has a light system that is controlled remotely. And, what
I learned throughout this process is that, the light actually
really does matter. And I think at one point we
didn't have enough red in the light, or not enough
blue. I don't remember exactly. But it changed how our
plants grew. Yeah, absolutely. And so the Farmshelf team, all
the way from Brooklyn. Actually can watch the camera and
see what our produce looks like and they can make
adjustments remotely either to the light or to the, I
guess the water when it. The nurients in the water,
the spectrum of the light that the plants are getting.
Mimicking different aspects of nature in a way that Grows
the best-tasting produce. So more blue light when it's young
to keep the plant compact, more red light when it's
older. And taking that data and not only using it
to improve those plant recipes, but also to provide you
guys with GIFs or a timelapse of food growing so
that you can share that and experience the joy of
growing that food in, say, 20 to 30 days in
5 seconds. That's really cool. I think we should try
some of the, okay we're gonna try the mustard because
it's my favorite, and so do you wanna pick some
off? So I literally do this all day long, I
just walk over and I pull leaves out just like
this. This obviously just looks like a little lettuce leaf.
You picked me a nice tender one. I like the
big ones because they're really spicy. [BLANK_AUDIO] It's mustard greens.
It's mustard greens and they taste so spicy when grown
properly. And so being able to even play with those
flavors, with different settings, with different nutrient combos in different
light or air setting. That's really cool. We're going to
harvest some of this stuff because we've got a whole
show ahead of us over here where we are going
to show some of our other favorite pieces of really
smart kitchen equipment. So I'm going to let Andrew demonstrate
how you harvest it. You're going to give me some
lettuce because I'm going to use it for some salmon
I've got going on over here. And then I'm going
to use some thyme also for the salmon actually. So
look at that. You can see that it is literally
an entire head of, what kind of lettuce was this
again? Red butter head. Red butter lettuce. It's really tender
and it's really beautiful. [BLANK_AUDIO] I could just keep eating
it before we get over to the salmon. [LAUGH] And
so with the way we're growing, it uses less water,
90% less water, and it also grows two to three
times faster. That's crazy. Because of the way that we're
giving the plant exactly what it needs, when it needs
it. Think about You're running a marathon and trying to
drink from a sponge versus drinking from a water bottle.
It's a lot more efficient and easier. And he's not
lying because I will, literally, pick off mustard leaves and
then we come in, like a day later, and the
mustard is already growing again and I love it. Andrew,
thank you so much. Andrew Shearer is from FarmShelf. It's
located in Brooklyn But you can find out more about
Farm Shelf and the future of Farm Shelf at farmshelf.com.
Stick around cause I'm heading over to this side of
the kitchen to meet with Kelsey, who runs Test Kitchen
Manager cause we are gonna talk about some induction burners
and some really cool. Other pieces of equipment, so I'm
gonna head over there. Andrew, thank you so much. Thank
you. I appreciate it. I will see you soon. [MUSIC]
Okay, if you're just tuning in, welcome to Mad Genius
Live. Follow us. All over the Internet using hashtag madgeniuslive.
Andrew thank you so much, Andrew is from Farm Shelf,
check out the Farm Shelf at farmshelf.com. Ladies and gentleman
if you have not met Kelsie Youngman yet, this is
our test kitchen manager here in New York City. For
Food and Wine, and I'm happy to have her on
the show, she's been on the show a couple of
times before. I think judging some things- Mostly drinking. Mostly
drinking and blowing air horns. Yes. I won't make as
much noise today. But Kelsey is joining me today because
we wanted to talk about some of our favorite new
smart kitchen equipment. I have Kelsey on here today because
she's versed in some of this stuff more than I
am. But also because I haven't had a chance to
cook with her on camera. Yah. So that's what we're
doing today. So basically with this episode, we just wanted
to show some of the really fun, kind of brilliant
things that are happening in the food world, like the
farm shelf that we just showed you a minute ago,
but also some of the other. Obviously we only have
a few on here. We're only showcasing about three or
four. There's a lot of really smart stuff that's happening
out in the world, specifically for home kitchens. And we're
just going to show you some of them today. So
first and foremost ladies and gentlemen, we're going to talk
about the Hestan Cue. I'm really escited abou tthis one.
We've gotten to play with it a bit in the
test kitche. And it's really smart and it actually works
and it's helpful. So it's this induction cooktop. It's a
pretty small footprint, which is pretty nice, and it comes
with this pan. [LAUGH] I almost flicked this chicken breast
out of here. I'll hold the pan. I was gonna
play Vanna White. I was gonna hold the pan for
you while you talk about it. So the great thing
about this set up is you have the induction cook
top. It talks to this pan through a thermal couple.
You'll see this [UNKNOWN] right here in the handle. And
it's actually connected to the whole pan, so It knows
how hot the pan is. Yeah. Basically this, there's a
thermal copper wire, which is basically instant read thermometer, that's
built into the casing of the pan. And so that
mixed with this speak to The app. So the app
is beautiful. On our lovely test kitchen iPhone. Yeah. My
Vanna White will show it to you. It does have
a crack. Yes. Because this is a kitchen. Because it's
a real phone. [LAUGH] So why don't you tell everybody
how, so like Casey, mentioned the smart induction burner speaks
to the smart skillet and both of them speak to
the pan. Right. I mean, I'm sorry to the app.
To the app. And the app is preloaded with tons
of recipes. And they all have video walkthroughs. So they
take you step by step through each recipe with a
video demo of what you're supposed to do. And it
also adjusts the recipe to your cooking time because you
tell the app when you've completed a step. So it's
kind of a personalized recipe to guarantee really great results.
So today we're gonna make some crispy skin salmon. And
this is kind of a test cuz we actually had
Caroline, one of our social media editors, come in when
we first got the Hestan Cue and she made a
cape, crepe. Yeah, she made a cape. She made a
crepe for the very first time ever and it was
like, flawless using the app. So, we thought, since we
haven't tried cooking fish on it, I said to Kelsey,
why don't we do salmon and we'll follow the instructions
per the app and we'll see how it goes. It'll
be like a test. Right, because this is a test
kitchen, and we are testing out the [UNKNOWN]. All right,
so we have the recipe up. Crispy skin Atlantic salmon.
So you'll see it shows you a picture of what
you're gonna get. You choose the number of servings. We're
gonna do two today. And if you keep scrolling down,
it will give you a breakdown, just like any recipe,
of the time and ingredients. And it also has the
steps written out so you can get a kind of
preview of what you're gonna be doing. So [CROSSTALK] So
we have two, we've selected two servings. We've selected that
we're using the [UNKNOWN] pan, right, that's what that means.
And so we hit Get Started. So let's see what
it tells us to do. Searching for your device. So
it uses Bluetooth to connect the phone to the pan.
And I saw it blinking, so are you supposed to
turn it on? So you press the on button, and
then it'll tell you what to use. So it's saying
remove the salmon from the refrigerator. Okay, so we did
that. Next step Portion the salmon next. We did that
already, obviously. You could see we have beautiful salmon here.
Place the Hestan pan on the burner. Okay, so we're
doing that. And as you can see, you can like
go through this as quickly as you would like. So
how thick is your salmon? I would say, we've got
a little ruler here.The cutest ruler I have ever seen
in my life. So it comes with a ruler, which
is really helpful. So I'm gonna go to the thickest
part of the salmon. And I'm gonna measure What is
that? And it is a little over one and a
quarter. So let's do one and a quarter and what
I would say is just guestimate. Or be really precise
with the ruler whatever you want. [LAUGH] Okay so one
and a quarter inches, next step should we do medium
or over medium? Yeah We want medium rare because we
like medium rare salmon so we're going to hit medium
rare. Next step. Okay, let's talk about basting. So this
recipe is going to include some basting to get that
really beautiful crispy skin. It's saying push the next button
on the burner. There you go. So if you look
here, this is your power button. You can control your
temperature there, but because we're using the app, we don't
control the temperature. The app controls the temperature. Yeah. So
you just push next, so just measure and add two
tablespoons of canola oil Okay. In the skillet. Even though
it's saying measure, we're not measuring. [LAUGH] Measuring with our
eyes. Okay, so we did that. Next, dry the salmon,
so we have some stuff here. We kinda dried it
a little bit already. But you wannt dry it so
you get that really crispy skin. Okay, season the salmon,
so I'll let you do it. Okay. We have our
really awesome other smart equipment. It's the food and wine
electric spice meals. We'll drop a link in the comments
so that you can purchase them if you'd like. So
we're seasoning the salmon. So it actually tells you [UNKNOWN]
and black pepper. I'm gonna hit next. Cue is preheating
the pan, so at this point, and correct me if
I'm wrong Chelsea, cuz you know a lot more about
this than me. It knows the temperature of the pan,
you can see it here, so I think I'm answering
my own question. The pan is at 350 degrees fahrenheit
now, well, 356, 61, and so once it knows that
it's preheated It's going, that's when it's going to tell
you to add this. So it's going to be constantly
talking to you and it will cue you each step,
when it's ready. So what, when is it ready? When
the circle completes. [LAUGH] We're waiting fro the circle. It's
almost there. It looks like it trying to get us
to 400 degrees. I'm going to guess. Nope, it's already
at 404. We're going even higher. So it's heated up
rather quickly actually, I like that. But it tells you
at the bottom what's next, the next thing you're gonna
do and it's saying next is that you're gonna add
the salmon, skin side down, because you want that crispy
salmon skin. So close. We're almost there. [BLANK_AUDIO] We're trying
not to wait, take forever. But it's not forever. We're
just like, it feels like forever because we're on video.
[LAUGH] Okay, wait, please wait. Now, add the salmon skin
side down. Place two salmon fillets in the pan, skin
side down, making sure they are not touching. Okay? Look
at that sizzle. [SOUND] Next step. Q/s is crisping the
skin, ladies and gentlemen. We're gonna put this down, we're
gonna let this go. It looks it's gonna take about
a minute or so. I don't know. We're gonna leave
this here, I'm gonna hand it to Kelsey. We're gonna
move on while the salmon cooks We're going to move
on and talk about the really smart burner, but it's
important to note that the SNQ app will actually notify
you when it's time to do something else; so it'll
send an alarm, right? Yes. I don't know if we
have the alarm on. It has little push notifications. I've
kept it on silent for the video, but it'll tell
me and I'll- And we'll go at it that way.
So when it tells us to do the next thing,
Kelsie'll stop me So what we're talking about now is
actually one of our favorite induction burners. We've used it
on Mad Genius Live since we started the show. This
is from Breville/PolyScience. This is called the Control Freak. It's
pretty popular. A lot of chefs use it nowadays. It's
a really incredible induction burner. And it is too a
smart induction burner. If you just look here. One thing
I like about it. You'll notice it's a little bit
bigger. I like that because you can put a really
big pot on it. Or a really big skillet or
something like that. But essentially it works like a standard
induction burning. You push the main button to start it.
You know it's on cause it has a light. But
what's really different about this, and what's really smart is
that it has a digital display. So you can actually
select your temperature. By just turning this little dial. And
the temperature that it reads at the bottom is actually
the temperature that you're setting it to. And then the
big number in red is actually the temperature that the
pan is at. So because I'm poaching chicken, and the
reason I'm poaching chicken is just because I wanted to
do something that needed kind of a precise temperature I
have it set it to about 165, 175, a really
low poaching temperature, cuz I don't wanna overcook the chicken.
But another really, really cool thing about this Breville, the
Control Freak by Breville, is that it has this probe
thermometer, which you can see here. It attaches to the
front And what you could do is you can actually
insert it right into your meat or your vegetables or
whatever, while it's cooking. Or you could insert it into
oil if you're frying, or you can insert it directly
into the cooking liquid if you're gonna poach or you're
gonna do like an olive oil poached tuna, for example,
Or tuna comfit. I mean, you put it in there,
and so that's the third temperature you read on here.
And it actually lists what the internal temperature of the
chicken is, so you don't overcook it. Which is really
great, and we've also loved using it for things like
caramel. Or even, were deep-frying some shoe pastry earlier, and
it just You know exactly what temperature you're cooking at.
It's steady. I thought I had some tongs. I do
have some tongs. And so this chicekn is at 160
degrees, which for boneless, skinless chicken breasts is totally fine,
FYI. forget what you've heard. But if I was cooking
dark meat, let's say I was cooking Chicken thighs or
something like that I would wanna go to 165 or
even further to kinda braise it. I'm gonna move this
over here. But the great thing is all I did
was I added some broth or some water in here.
I've added aromatics like ginger, and scallion, and star anise,
and then I put the chicken in raw. Put the
little probe in there and I let it cook and
then you know you can control the precise temperature of
your liquid. You can also control the temperature of your
protein and I'm just going to slice this and you
can see how hot and juicy it is in there
and this is like a really great way to cook
anything from chicken to salmon or anything else that you
kind of want to Really kind of control the temperature
that it's cooking to. So, I'm just going to put
together a little bowl here, not that you need to
do this but I figured since we're a cooking show,
we should have some food in it. [LAUGH] Here, okay,
so here's a piece for you.>>Thnak you.>>It's so delicious!>>It's so
juicy, not dry at all. [BLANK_AUDIO] And I'm gonna add
some broth. And this is particularly great if you bought
a really beatiful piece of tuna and you want to
poach it, or you bought something nice for a dinner
party and you want to make sure that it absolutely
turns out perfectly. You're gonna have control of every step.
It really is. And like I said, there's a reason
we've been kind of using it on Mad Genius Live
for so long. So this is just a really simple
recipe. Like I said, I added some water in here,
some salt, a little mirin, a little soy sauce, some
slice scallions, some sliced fresh ginger, and some star anise
pods. Then I put the chicken in raw, which also
infused the broth. And now we have this really nice
Simple frothing noodle thing happening over here. Put a little
scallions on top and then that's dinner or lunch. How
are we on the Hestan Cue over here? We have
about 20 seconds before I'm gonna flip the salmon. So
what was really cool is it moved from crisping the
salon to cooking it, so it reduced the temperature of
the pan. To slow down the cooking a little bit.
So we can start cooking [CROSSTALK] [UNKNOWN] hold it up.
You can see it, it's about 12 seconds left, ten,
nine, eight, so to Kelsey's point, this before it said
[UNKNOWN] is crispy in the skin and [UNKNOWN] is cooking
the salmon. Beacause if you remember we Wanted it to
go to medium rare. Yeah. So we're gonna wait. So
flip the salmon, look how easily it comes up. This
is like the kind of amazing thing. You see that
beautiful. I mean the skin is crispy and like. It's
not sticking at all. Right we had James Brizzione on
the show a couple of weeks ago and one of
the things he talked about he was making crisy snapper
and he talked about how Leave your fish alone if
it's skin side down you'll know when it's ready to
flip. In this case we didn't even have to guess
because the [UNKNOWN] queue wait shoot. Next step. I'm supposed
to hit next step so this is interactive as well.
Okay so I'm gonna add a little garlic, and then
can you hand me some thyme from the Farm Shop.
Yes we have our Farm Shop thyme that Andrew and
I harvested. Beautiful I'm gonna use this oil So yeah.
It's nice and fresh, it's really tender thyme because it's
hydroponic so there's a lot of moisture in it. Which
is why it did that little frizzle sizzle. Okay, so
we added the garlic, we added the thyme. Now it's
saying to baste the salmon. The app is actually giving
you very specific instructions. And because you're basting it with
fat, it still keeps the skin nice and crispy on
the salmon. And so now Kelsey's basting it with kind
of garlic and thyme-infused oil. It's a really smart way.
I baste most of my proteins. All right. So, Kelsey
Is gonna keep cooking that, it has about a minute
and a half left. I'm gonna move on and show
you another really cool piece of equipment. So we talked
about the Hestan Cue with the smart burner, the smart
skillet, and the app. We've talked about the control-free Breville
PolyScience, which is one of our favorites. We've been using
it on Mad Genius Live since we started. We made
a really simple, very healthy Ready for spring and summer.
Kind of rice noodle dish with poached chicken and some
scallions. And now I'm going to talk about a sous
vide cooker. So this is the Food & Wine sous
vide cooker and wine chiller. It's a really kind of
brilliant genius device for cooking sous vied In the sous
vide style at home. When you talk about sous vide,
it really means to cook under vacuum. But now when
everyone talks about it for home cooking purposes, we talk
about cooking in a water bath. So it used to
be really hard to do at home because you had
to have really big pieces of equipment. In fact, when
I was in culinary school, I had bought one of
the original [UNKNOWN]. Yeah. And it was $2,000. [LAUGH] But
now they're much more affordable. So this is the Food
& Wine branded one that we actually developed with HSN.
If you'd like to purchase one of these, we can
drop the link in the comments if you're on Facebook.
But we'll also have it All over our social media
channels. And, if you're tuning in, please hit us up
with your questions or your comments using the hashtag, #madgeniuslive.
Okay, so basically what you do here is, let me
show you this. So this is our Sous Vide Cooker
and Wine Chiller, cuz it has a couple different It
does a couple different things and it's really simple to
use. All you do is you select the temperature that
you want your water bath to be at. In this
case I have it at 120 because I'm just holding
the food, it's already cooked. But let's say you want
to cook some steak to rare or whatever. You can
set it to 130 degrees I'm just going to leave
it at 120. And then you can actually select the
amount of time you want to cook it. In this
case we started it at eight hours so this has
been in here for three hours or more and then
you just hit go. That's it and then it literally
cooks your food to the exact temperature that you set
it at. And I want to show you what that
means. So, I actually made roast beef. Yeah, I'm pretty
good- Look, your salmon is done. I just pulled the
salmon. The app helpfully told me to remove the salmon,
so I just slipped it out. And then, it will
actually just ask if you want to make another batch,
so you can keep practicing- There you go, you can
just keep making salmon. But there is tons of recipies
On the app, you can search by ingredient, you can
search by like the type of meal you want to
make. It's really fun and easy. And it's, we love
it. So, we love the Hestan Cue, we love the
Breville Polyscience Control Free, and we love our very own
Sous Vide cooker and wine chiller. Like I said, so,
the whole point of cooking in this method is to
cook something perfectly from edge to edge, every single time.
and that's why I chose to do roast beef here,
because I really wanted to show you how this works.
So all I did was I took, this is a
beef I round roast, which as you know is very
lean, so you don't want to over cook it. I
threw in some thyme, I threw in some salt and
pepper just to kind of season it. Oops. And then,
Yes, the time for my [UNKNOWN] thanks, Jen. Our producers
in my ear cuz I have my little bug. So
that's what I needed that. [LAUGH] Okay. [LAUGH] I needed
it but so basically, I took a beef iron round
roast, I put it into any old bag that you
have. Use the freezer ones, their sturdier. And then what
you do is you actually lower it into the water
And that's called the water displacement technique. It actually, the
pressure of the water pushes the air out so you
don't need a fancy vacuum sealer. We can actually, we'll
try to drop a link into the comments where you
can watch me doing it on Mad G's tips. We
actually have a video for it so we'll drop that
in the comments as well. So I put it in
there, seasoning salt and pepper, threw in some farm shelf
thyme. And then I let it go for overnight. So
we cooked it overnight. And we basically have all these
delicious beef juices that we're gonna serve with our sandwiches.
And I wanna show you that after cooking overnight we
have perfectly Roasted beef. And it's really tender and it's
really juicy because it retains all of that moisture and
all of the natural juices that it has. And it's
totally hands off. You just- Totally hands off. There's that
one phrase that I'm not allowed to say because I
think it's trade marked. [LAUGH] But we all know it.
[LAUGH] But we all know that one. But basically what
you do is you put it into your baggy, you
lower it in, and then you kind of just walk
away. And you can leave it all day. And because
this sous vide cooker and wine chiller maintains a really
precise temperature, you can pretty much leave it there indefinitely.
I mean, you don't wanna leave it too long, but
you can pretty much leave it there overnight. I like
to say, when I talk to people about this, I
like to say it's the future of slow-cooking. Yeah. Because
it is slow-cooking, but it's the future. So look at
this beautiful beef Just pile it. This is like my
diy sous vide french dip. Which we're just going to
pile it onto some toasted bread. Got that beautiful. It's
so beautiful. I might throw a little crunchy sea salt
on top. Maybe even just a little bit of extra
virgin olive oil and then Of course, because you have
all these delicious juices, you can just pour them right
into a side bowl, and then you have a French
dip. I mean, it's kind of incredible. And so obviously,
this is the food and wine bread. There are other
versions out there, one of which is the [UNKNOWN], which
is made by my friend, Lisa. But one thing I
wanted to point out was. Actually this is a really
great book. It's called Sous Vide at Home. It's by
Lisa Federman she is like genius. She knows everything about
cooking sous vide at home and it's a really great
resource. I think we'll try to drop a link into
the comments as well but she has a lot of
really great recipes for home cooking. Also, a ton of
really good vegetable recipes in here because with Sous Vide
meat often gets a lot of the attention. And rightfully
so it cooks meat beautifully but it makes the most
perfectly tender not overcooked not mushy vegetables. Like carrots. The
carrots are so good. You basically Sous Vide carrots with
butter and thyme? Butter and thyme. It is so good
but you could do potatoes, you could do anything. Yeah.
It's so so good. My God, we didn't even eat
our farm shelf lettuce. We have to. Let's make a
little salad. I'm gonna cut a little piece of this.
I'm using Food and Wine's little hollow chef's knife. Here,
I'll give that for you. Thank you. Try your delicious
roast beef. I might make a little lettuce wrap. Yeah.
And we cooked this to medium. But. You could do
it medium. You could do rare, you could do medium
well, although I don't recommend it. It's so juicy. And
what else? I didn't even mention what else our device
does. Yeah. It's not only a suvee cooker, it's a
wine chiller. So basically, What you do is, you take
the stick, you put into an ice bath, so a
big container of ice and water. And of course, I'm
using this, my God, I put the salmon, what the
heck am I doing? I'm like using my mind. [LAUGH]
There's too much [UNKNOWN] There's too much [UNKNOWN] going on
here But you basically take the sous vide cooker, you
place it into an ice bath and then you just
push the chill button. And what that does is, it
doesn't heat the water at all. It just circulates it.
And we actually did a side-by-side test in the kitchen
here where we started with a regular ice bath and
then we put the sous vide cooker in another and
we Timed it to see, after 30 minutes, which bottle
of wine was colder. And believe it or not, circulating
the ice bath, cooled the bottle down in a third
of the time. Yeah. So rather than 30 minutes, it
took ten minutes to get it really cold. SO aside
from beef, you could do anything. I also poached some
salmon. Oops. It's so tender, it's falling apart. There we
go. And, of course, because we're Mad Genius Live, these
are all super mad genius. Everything from the Hestan Cue
to the Breville to the Sous Vide wine cooker. I
mean, Sous Vide cooker and wine chiller. You cook with
wine, but maybe not cook your wine. Yes. And we
have one other thing we're just going to throw in
at the end. Because we just got it, and we're
really excited about it. I love it. I'm gonna let
Kelsey talk about it, and then we're gonna wrap it
up. But check this out, it's a really smart, here,
I'll hold it. I'll be Vanna again. Thank you, so
it's heavy- It seems a little complicated, but it's not,
I promise. We've been having a pretty wintry spring here
in New York. And since it's May, and it's almost
summer, I can't wait for grilling season. And this is
just my absolute favorite thermometer. So it's the Thermoworks Smoke
And it has a dual probe, and you can also
attach other thermometers to it. So one probe, two probes.
And the really special thing about it is for everyone
out there who's really into barbecue, this thermometer can actually
temp your meat and your pit at the same time.
So ti's one of the few that can tep the
air, which is so cool. Air thermometer, meat thermometer. [LAUGH]
It has this wonderful little wireless device so you can
set up your grill or set up your barbeque, whatever
you're cooking, and walk away and go have a beer
with your friends or go in the kitchen and prep
your sauces. And it's really smart. Just to drive the
point home, the fact that it has the two probes
is really, really cool, because a lot of times you
had to pick and choose. Or you had to have
two. So this is really great And there is a
few versions out there. I think [UNKNOWN] has a version
or there is a quite a few places that have
it so check them out. We hope you learn something
today at Madgeniuslive. It was a little out of the
box kind of episode for us because we didnt just
cook a recipe but we showcase all these really smart
pieces of kitchen equipment. So, check the comments. Hit us
up if you have any questions. If you get any
of these things and you love them, hit us up
using the #MADGENIUSLIVE, and Kelsey and I will see you
later. Bye. [MUSIC]