#MadGeniusLive: Food Technology

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]