hotplate gourmet
[Applause] who H just a tad of smoke there but you know he little smoke never hurt nobody especially when it’s I caught it in time so here we go we have a pan that is almost smoking not quite okay almost smoking guess what I’m doing I’m making my favorite hom sprouted with green leaves M Bean omelette I just want to pour the whole thing in there cuz they’re so good turn that heat off now let her sort of settle in with the heat we got there you go see that I’m keeping them moving I’m real moving them real fast CU if you don’t just stick to the pen and plus you won’t be cooking them ice okay so oh you’re smelling so good reminds me of Chinese food tell you the truth and I mean anytime I’ve had that it’s always been very expensive so anyway there we got that happening I’m going to let that cool for a minute while I crack the [Music] eggs I do this as well just by cracking the egg right over top e but I think that for aesthetic and and um selling point reasons I’ll just whip them real quick like this and that that way you know and pour it over there you go we’re going to pour it on top m this is the way I like eggs man it really is and I’ll try to get that looking a little nicer and closer for you but that’s kind of a funny light we’re using here oh well anyway ah yeah it’s it’s just cooking nice and slowly now it’s still SI sizzling but but I’m getting that pepper on now too so it has a chance to sink into the top of the egg and watching it now we’ll notice it’s starting to cool down a little bit too much on that little corner side there so that that side and then we’re just this is cooking with a cast iron pany like it holds a lot of heat for quite a while but it’s a different kind of heat too cuz you get the stainless steel heat and it’s that hot and it burns to the pan for some reason you get a nice uh well oiled Skillet like this and if you just do it right but you got to watch your heat you just don’t turn it on and walk away okay that ain’t the way it would be done I don’t think so a little bit more I like that pepper pepper is good for you sort of or it sort of seems I don’t even care if it’s good for you or not it’s never HT me so I’m I like my pepper okay here we are this morning we’re going to make us a little breakfast and using this whip I’m going to whip those three eggs there I’m going to have three eggs not one or two just not four don’t need four three is about right so we’ll take the three eggs and to those three eggs I am going to add some tofu I’ll show you what this happen how this goes here okay tofu is good for you so what we were going to do is I’m I like to cut it off this way rather than that way because when you put it back in and you got to cover it with water it may as well be coming down in the level so that when you put it back in the fridge you haven’t got the water almost up at the top and have a possibility of the water sliding uh or slopping out and going into your fridge so I’m just going to take that piece of tofu right there and I’m going to right now you know what I’m going to do I’m just going to break it up a bit with this pretty easy it’s medium medium or medium firm medium’s a little easier to get started but once you’ve gone up and down on it a few times like this you’ll notice it’s breaking up okay so it’s breaking up and now all we got to do is start whipping it real quick maybe a little bit more breaking up and I want to get her whipping up here or whipping the tofu into the eggs you see right okay now see how that little tofu has made a great big bowl of this stuff I mean by the time this is done you’re not going to know there was any tofu in there and look at all all the all the how we’ve stretched out our three eggs into a huge bowl of something that we are going to cook like scrambled eggs it’s going to look like scrambled eggs and see as I get more and more mixing going on I can hardly even see any lumps of tofu anymore I mean a couple little little weed you know basically getting it all broke down so it it works as a as a complete kind of a slurry here that we’re going to be pouring into the pan soon oh well that would have helped okay as I was saying see we got her whipped up it almost starts to look like it’s thickening like whipped cream but there there that that would be about right right about there [Applause] and I like to keep a plate around for what we’re going to be doing here next because well actually it’s going to be a little bit of both we’re going to have cutting board a little pepper a little broccoli I like the half grown broccoli so it’s not the full fettes but it has got some and some mushrooms and we like to get that happening there pretty quick so what we’re going to do I’ll show you what I mean first of all we’ll get the mushrooms doesn’t matter really which order you do this in but we’re going to get the mushrooms going and I like like to just put everything on The Clean Plate here I did take a cooking course at one time and I ended up cooking breakfast for 30 guys 35 guys for several months and I never got really a bad complaint they always said yeah you you’re good Dennis so that was good we liked that it was a good experience and uh so now that we’ve got the uh bell peppers chopped up we’re going to we’re going to go like I actually want a couple more mushrooms here we got I got some brown ones too I like to put a brown mushroom or two in when we’re doing this too and maybe not even the whole thing but just I don’t know I got this thing where variety seems to be a necessity rather than an option so we’ll get those mushrooms over there we’ll get the bell pepper there and now I’m going to take some broccoli doesn’t even have to be a lot it just has to be enough I think that’s good cuz we overload this it’s good remember we’re cooking an omelette kind of a thing here but it’s not really an omelet as much as it’s a scrambled egg thing we’ll just put that over to the side for now and now we will just get these nice and carefully chopped up like to chop them lengthwise like don’t go like this and cut little pieces long pieces are nice because uh they cook more thoroughly in the center right at the beginning and therefore you don’t have to cook them as long I think as you’d have to and we don’t want to cook them a long time as much as we want to just get the outsides of them browned Brown and slightly caramelized so I’ll show you where we’re going now so anyway this is like pretty nice we’ll just get a little Heat going a little bit of oil in there I’ve already got the pan seasoned right and unlike some people I don’t know they say just use hot water or sand or whatever I just can’t stand the smell of food even if it does smell good being in there because I know it’s porous and well anything that’s porous has the ability of holding things like bacteria and so every night every day after I’ve done this I’ll go through it with a scrubber here scrub it out with a little bit of soap not not not completely drying the whole thing out um drying all the oil out by by over overdoing the the soap but just enough soap to get the smell out of it and then what we do is we put it back on the stove we put some oil in it we let it heat up slowly to us not to a very high temperature but just before the point of smoking then you turn it down and you bring it over here and you let it cool down then I’ll put it back on for a few more minutes with a little bit of heat and let it heat up again and then I’ll put it back back down and to me that works just fine you know a couple of heatings a couple of cool Downs with the new oil in it and then in the morning when I come it’s all ready to go again and if you ever have a problem with dust and stuff getting into the pan because you’ve got the on I like to put something over top of it like no I didn’t even do that or actually so I don’t even care because a little bit of dust in there there’s not a lot of dust in my house but whatever’s flying through the air if I’m breathing it I’m sure sure it’s not going to hurt I mean or you can wipe it out with I like to use one of these I like to use a shop towel right and just rip it off and go through the whole thing and wipe it so that it isn’t wet anymore but the way I do it I leave it a little bit wet anyway that’s just me I know I’m Doing It Wrong definitely not the cowboy method so the thing I think here to cook the longest and you know mushrooms when you’re putting them into oil they’re going to soak up a lot of oil the whole thing is I like to cook all these things first and by cooking I’m basically meaning just quick quickly stir frying them if I can so we’ll put all the everything but the mushrooms in just to start [Music] with there’s also something to be said about for garlic I think garlic needs to be part of the operation watch that heat I’m just going to let it sit we’re not going to turn it right now cuz I want to get a Browning on that side you see how it’s starting to to spark to sputter well that’s when I want to make sure that it’s not going to get any hotter than that if even it cools off that’s fine we’re leaving it like that so that we get a Browning on that side and uh what I’m going to do now is I’m going [Music] to what I’m going to do now is get a little bit of garlic cuz things just wouldn’t be the same without a little garlic sometimes so get that garlic [Music] just get a few cloves of garlic oh yeah okay now it’s starting to stick a tad so I am going to turn it turn it over and you’ve got just that little bit of Browning going on on the other side I can see that that’s nice oh that’s so nice oh that’s perfect just uh turn it over a little here and and we’re keeping the the the power off cuz that’s what I like about cast iring pans it’s holding and the power’s off while that happens quickly break up some garlic and I’ll show you what I like to do right about now just about halfway through the cooking process of the vegetables even a little later it can be I think that’s how a lot of people do is they wait till almost the end before they put the garlic in and I’m sort of I’m sort of doing that I mean I know I’m not doing it right but you won’t believe how good this tastes when we’re done tofu and eggs you see mixed I don’t know I just like some nice little fine slices of the garlic doesn’t have to be too fine in fact the thicker the better uh in a way too thin it’ll just cook right out cook out it’ll sort of basically destroy the taste of the of the garlic that may have been able to stay inside the vegetables I noticed we have a there’s kind of a window here whereas if you overcook the garlic you don’t taste it anymore but some of the nicest things about cooking with garlic I think is that the fact that it just smells good while you’re cooking and that’s really a plus cuz it really makes me feel good to smell this smells good see what I’m saying uh now the heat needs come on again so I’m think I’m seeing we need a little bit more of that broccoli I just try not to overdo anything uh besides the uh the egg and the tofu we got because if you get too much of that in there it’s not like the eggs anymore all of a sudden it’s like you’re eating just a stir fry but I like the taste of the eggs and I like Taste of the tofu mixed all up together like that so we’ll just get a little bit more of that going in the pan you see what I mean that’s just going to be delicious ah yeah get this all nice and cooked oil’s running out a very little bit I’m going to put a little bit more [Music] in see the nice thing about this is that it it’s real food right I’m not throwing any additives in here at all it’s all straight food going heat up a little bit more I’m telling you this is really smelling good okay I want to bring the heat up pretty quick now just to quickly Brown that up and here it comes starting to sizzle and it’s softening up so that means it is pretty much cooked you just want that garlic to simmer in there a little bit longer you never want to rush any anything that’s going to taste good I mean even if you are cooking it fast you still don’t rush and uh you’ll see it’s just better don’t try to overheat it and get it going getting cooked faster because basically you’ll overcook it now this is really smelling good see that M so now it’s time to throw in the mushrooms there’s two that [Music] and start turning them and what’s what’s going to happen now is the mushrooms are going to take all that oil out of the pan and it’s going to go into the mushrooms if it gets too dry in here just a little sprinkle oil or a little drop oil or two in the bottom of the pan you know and it’ll prevent it from sticking we don’t want to start seeing things stick right about now because when we put in the scrambled egg tofu Nest here it’s we don’t want it actually you know sticking to the pan too much but nevertheless we don’t want to put too much oil in right now either because the mushrooms will just take it all up so we’re waiting now and it’s getting hot to the point where I have to turn it down now otherwise things will start sticking so we’ll just keep going just for a minute lay it all out again try to get everything cooking at once here now that we’ve turned it over several times and yeah right about now I’m I’m sensing the oil needs to be in there there you go and that’ll be all the oil we’re using here today that get in there and start S sizzling oh smells so good M nice Browning of everything going on oh wonderful and I bet you know what I’m going to do next we’re going to take this tofu stuff here see how it’s sizzling I say take it now go all over there you go and you can use your stir stick to level it all out so that now it looks it looks kind of like a a solid thing’s cooking there now it’s one thing cooking and at this point I always like to put a little pepper in fact I’m I’m quite a pepper fan I like the coarse ground pepper now you see that e again I’m not rushing I just want to have it looking really nice it has to look good there you go now we’re talking see if I can get that exposure down a little bit darker so so you can see what’s actually going on now but uh yeah it’s looking fine and we’re going to let it just sort of cook slowly Now find a place where the light comes on and then cuz it’s it’s pretty low right now the heat I mean it’s low medium maybe High the high end of the low but now I just turned it so that clicked off because it’s a perfect uh temperature and I know that that’ll come back on in a minute or so when it cools down so another thing I like like to use is mung bean sprouts in an omelette like this and basically this is my mung bean sprouts right here waiting to uh whoops waiting to start germinating these are my Ming spr I’ve got them covered with a glass plate and when they get bigger I the glass the glass plate when they get bigger the glass plate allows the sunshine to come in and I get little green light green leaves on my mung bean sprouts before I actually start using them it’s kind of nice so these haven’t started sprouting yet but they’re they’ve been SN soaking all night and they are starting to sprout so in a day or two we’ll be starting these actually it’s more like two or 3 days we’ll start using them when they’re small and by the time it gets bigger I’ll I’ve used enough so that it’s still not overflowing and then they’ll be bigger and then we’ll put this under my my indoor grow light just around the area of the light and make sure that these leaves turn green because the green adds to the chlorophyll which actually uh helps the vitamin A content come up so at least that’s my understanding so yeah we’re looking at a pretty good looking little thing here it’s a tofu egg stir fry breakfast and it’s actually going to be my brunch today [Music]