(upbeat music) (crowd applauds)
We're gonna do a fun trick when you're making guacamole
in big batches especially.
You put one of your wire racks over the bowl,
and just give the avocado a squish.
(crowd gasps) (crowd applauds)
Oh!
The greatest trick in the world
if you love to make a lot of soups,
going into the fall and winter especially.
Save all of your parmigiano rind.
I keep it in a baggy in my freezer,
and I always throw some into my pot of soup.
It makes the whole soup taste
like Parmigiano-Reggiano cheese.
Delicious trick. (crowd applauds)
Whenever you make bacon, do not take out a frying pan.
Always, always, always heat up your oven.
Arrange the bacon on a slotted broiler pan,
if you haven't seen your broiler pan in years,
invent one by putting a wire rack
inside a rimmed baking sheet.
Why do we bake bacon?
Several reasons, even cooking.
It will shrink up evenly, it won't get any hot spots.
You don't have to flip it, there's no spatters.
All the fat drips away.
For crispy bacon, you wanna put it
in a 375 oven for about 18 minutes.
We're gonna put the bacon in and you might wanna
cook a half a pound for the salad,
and an extra four or five slices for yourself.
(crowd laughs) Just saying.
(crowd applauds)
When you're cracking eggs, you crack them on the counter,
and then put them into a dish in case you get shell in.
Shell is attracted to shell.
If you get a piece of shell,
don't start fishing your fingers around
in the dish with the egg.
Put the larger piece of shell into the dish,
and it'll attract the small piece of broken shell.
(crowd applauds)
If you have a gas top burner,
you can do this literally directly on the stove-top.
Just throw them straight over the flame.
30 seconds on each side.
Corn and, or flour tortillas, as you wish.
If you do not have a gas-top burner, gas stove-top,
Use a stainless or cast iron skillet,
preheated over high heat with no oil.
So, stainless or cast iron, high heat, absolutely no oil,
or directly over the burner. (crowd applauds)
Chipotle adobo, of course comes in the small cans,
they are dried chili peppers in vinegar and spices.
I puree the entire can 'cause it's way more
than you're gonna need.
Put it in a small plastic food storage bag,
label it and date it, keep it in the freezer.
And next time you need it, just break off a piece,
and then you won't throw all the extra in the garbage.
'Cause you're never gonna use that whole can
in one little set of burgers. (crowd applauds)
When you use any nuts, you should take the time
to toast them, just a couple of minutes in the hot oven,
or even in a skillet on the stove-top, why?
Because nuts have a lot of oils.
You develop their fragrance
and their flavor when you let them heat up.
Always keep extra nuts if you're buying big containers,
'cause it's the holidays, keep them in your freezer.
Because of all those oils, you don't want them
to be in warm parts of the house, oil can spoil.
They'll get a lot more shelf life for you
if you keep the nuts in the freezer.
(crowd applauds)
I rarely bake, I do have a rolling pin,
I don't necessarily know where it is,
(crowd laughs) but I do own one.
But my friend Emily came up with this one,
when we were working over at the other show,
30 Minute Meals, she's like, just roll it
with a wine bottle. (crowd laughs)
(crowd applauds) Which I love.
There's something so quaint about it and it works great.
You put the thinner edge, the neck of the bottle,
around the outside and look what's happening.
See, it's like driving a car.
(crowd applauds) You just go around and around.
It works amazing, it works amazing,
it's absolutely brilliant,
and it rolls it out nice and even, I just love it.
I just, I'm so excited by this.
I don't know why, but it was such a big deal.
(crowd applauds)
(crowd cheers)