The 4-Hour Life

Lesson 13 of 16

The 4-Hour Chef

 

The 4-Hour Life

Lesson 13 of 16

The 4-Hour Chef

 

Lesson Info

The 4-Hour Chef

I know a lot of people are very interested in cooking but a lot of people are interested in drinking so I will use this as the gateway drug into all of this which is actually kind of how I approach things we have a very special guest a very special guest good friend of mine founder of creative life chase jarvis drinking buddy also noticed my drinking but anyone any you just hang on like is that you're drinking segment yeah exactly that's it'll be sure he goes I'll just stay in house staying I'll hang around first of all I just pulled a muscle oh yeah you're picking your hamstrings because I didn't use the proper technique yeah exactly. It's kelly technique it's a beast a nice moves dude thanks thanks to give me a signed copy and I'm gonna put that on my shelf and smoking cool that we're able to package it is not a package with the deal I like those nice I'm gonna put this over here yeah just so we're gonna do a little a little drinky drink and start off with looking at the flavors of t...

wo different lines so we have we have a white here you know we covered up the label but I would like to start with this smelling so let's see that's good I need a small in here can I smell out of there in the bottle because that's another illustration video exactly then here steers cheers yeah that's usually what we do but we're out of time enough time to chuck bottles okay. All right. Cool. So what? I would love you too dio is tio swell of either of these both of them one of the time and just share your notes you do have some vocabulary that a lot of people lack but just to tell us about your your impressions of both ones? Sure, wolf first thing I do I'm not much of a like a wine freak but I know just enough to be dangerous and the first thing I do is I like to look at the color and usually against something whites there's a little bit of white there and aiken my gut is this is pretty young most white lines of her young and uh looks a little sugary but smells great young people small, better out of one nostril than the other ideo I learned that some some smart line gets a minute so my right nostril happens to be better than my left one. So if you ever want to fool me serve me dinner on this side instead of the site and there there are some people who have said that actually switches like like like it's all been sleeping there hemispheres of the brain switching and that's most good man about the drink drink it please you're killing me yeah all right when do I get to drink more you get to doing more right now second and very interested only your initial impressions but also the contrast is doing me to talk about my nation impressions the media let's do let's do both afterwards okay that is very young right jammy that's grape juice it's not great now it's very it's but I wouldn't think a lot of that very fast so how would you say that way well I think you wear two of them bottles so would you say of these of these these two wines what are the primary differences any of subtleties you can pick out um well one is white and one is red and I've also heard in taste test that some people even with really refined palates finish the difference of those two things which is really really surprising um they taste very er young and simple they're not complex wines um uh this one has a jammy islamic call it's like really fruit forward uh it uh goes down pretty easy not titanic like I said it's more grape juice tastes really cool might actually be great juicy so knows I'm ready to be so so here's so these are actually both white wine and this just has a few drops of food coloring now I don't want you to feel badly that I want to make a point so this exact very, very similar test has actually done with wine students in bordeaux studying to be master somalia's and almost all of them failed okay to disagree but I think I did say that taste for someone young simple simple similar so can I ask you a couple questions so one of the things that the color is really really unsophisticated like there's no there's no that was the thing to me that made it seem like this is not the bottle that it says it is is that there is a israeli uniform color and usually there's like a little it's denser in the middle and wider on the outside food cover food calling does that so radical I'm going teo is where you kick me off stage and this is where I kick you off stage but I happen to be his meal this's a note the last time I had him on my show I in the middle of the building of photos that said ok you're first subject and a woman about six foot tall and a bikini came out for his first photo photo experience ever supermodel go this is someone I feel pumped but this is great thank you very much that I drink take both these I think we might have ah we actually I use that already yeah the kitchen is a really fascinating does jill in away for experimenting with human potential because you get to use all of your senses and another experiment that you can do uh if you want to identify thie connection between sight, smell and taste jellybeans pincher knows close your eyes try to different flavor jelly beans is large enough to spicy trying tell him apart most people won't be able to and that's because you have effectively and this is uh this is a page in the book be effectively anybody know how many family tastes are? I didn't know five right? So you have sweet we can table sugar, etcetera you've sour if you wanted to actually learn that in terms of isolating the basics, you could use something called citric acid or sour salt but lemon juice vinod will also work better tonic water klein and everybody's had that experience salty when assault we'll talk about that second mommy this's one that like people miss this's isolated by professor ikeda and japan mommy very common in breast milk that's where I usually get it okay, I don't know, but it is that sort of meaty brothy flavor that was then turned into msg. All right, if you look at let's say parmigiano reggiano cheese it's called italian msg because literally those white crystals that sometimes see on the outside pure monosodium glutamate okay and said so those are the tastes five now in terms of odors smells ten thousand plus that you could distinguish so this is a huge part of learning to taste and collecting flavors it's a story I like to tell you I had a really tough time here's the guy who learns you know thousands of vocabulary words so I could not remember basil basil so looks like girlfriend is a great cock vase is this basil? No, this basil no is this basil? No, what is this? Should be like you know this I'm like no, I don't basil twenty times I could not remember flavors I just couldn't anchor them, I couldn't associate them, so I began to do a few things uh because to cook to create and we talked about the connection between creativity in the kitchen creativity elsewhere, you need to have a certain at least minimal vocabulary writes this is really a t twenty cooking that's what I'm going to cover here and I'll give you just a couple of tools with first thing is collecting flavors and sensations so flavor sensations would be like astringency. So so think of like ten it's really over brood black tea get the kind of cotton mouth feel get astringency hotness like anaheim peppers or let's say jalapeno habanero, which I made the mistake of eating one time when I was at peter thiel's house at a party bunch of billionaires fancy cars I rolled up my like two thousand for use golf like what that buzz confuse the security guards went in and I was really starting say about these pickled vegetables on the way there and I'm just eating talking talking and then I ate when I was like I don't feel so hot it was an entire habanero pepper so I ran into the kitchen like how help help you do know what use water so caps ice in this fat soluble bonds too fat so actually drank cream and a refrigerator on that fixed it so like whole fat milk all right so let's let's take a look at a few things here uh learning how to taste and this is something even if you never make a dish it will improve your experience of food a million fold so the first time I ever enjoyed chicken liver because I hate chicken liver I hate head chicken liver was that abc kitchen in new york city and chef dan cleaver has great dish which is toasted buttered bread chicken pat and then a sagely this isn't uh this isn't fried but he had a fried safely from tom so typically you would just go ahead and eat that good bad hot cold whatever it might be what I encourage you to do is number one get into the habit of smelling your food like a dog and we were kidding at one point because let's get there uh so smell food like a dog so food like a dog sounds like a grunge band out of seattle and the first album I think was take my risk away or taking and so so first of all, learning to smell your food really intensely before you eat it again ten thousand different different differentiated smells five foot five taste dr really utilize smell and then deconstructing it so what I started to do at that meal on abc kitchen and I would have a little bit of sagely first when I put that aside tonight scoop using a spoon a little bit of the chicken liver try that separately then I tried the two together then I tried the bread separately the butter alone and layer it like that learned deconstruct your food and by doing that I was able to identify certain flavors uh and anchor them like cloves anchor them two meals like clothes it's like kind of christmas t that's my anger encoding we're talking with this few other things I wanna talk about leveraging non tongue taste. This was a huge one for me and I had help from researchers I think was the monell sense institute research institute but manel m o n e l l and they sent the number ph d's they're sent me a few papers indicating this isn't the only place that you distinguish flavours taste you actually have taste receptors in your throat your stomach as far down as your small intestine so there are certain flavors I just could not hit I was in calcutta stating bengali cuisine where by the way, the top chef the highest rated restaurants in all of india uses a twenty dollar victoria knox knife you could buy at wal mart for twenty bucks, so we'll get to equipment a second but what I ended up doing that was taking let's say we have a number of herbs here different things about human and I would take just a small pinch put in a small container like this could be a shot glass could be tea glass doesn't matter pour hot water and let it steep like a tea thank you swirl it around that looks really hot so I'll make the point that steep it swirl it and then exactly is you would, uh taste wine you taste this flavour and then you swallow it and what was wild about that? Because there are these flavors that had eluded me I wasn't able to acquire a soon as I started actually swishing and swallowing it I pegged these flavors is amazing so leverage full body taste it it's not just the tongue you have to go past that if you really want to learn quickly all right way to talk about the basics I e the basic players went up another another approach you can take when learning flavors again is not to use familiar flavors so if you're like a cheeseburger, I had a thousand cheeseburgers, they all start to blend together, so here we have mango, right? You can use unusual flavour combinations. In this case, we have mango with nothing on it. We have mango with sea salt on it, and then we have mango with a little bit of cayenne pepper in sea salt on it, and we will pass these around, or someone will help me pass these around and you'll see that they're they're incredibly different. So just take one from each, and we could do this now or we could do this afterwards. Not a big rush. Okay, jump up if you want to pass. This sure feels passed over and you can see pretty clearly, which is which and if you need any additional cayenne pepper here, all have all hands to use. Well, all right, go light on the pepper. We don't have any cream to feed you. All right, two ingredients people get really caught up in collecting ingredients. Thanks. I can go through this. I think we've done most of all right. Great. We'll get to that in a minute. Oh, I can't go back, that's okay, that will be a tantalizing teaser now, it's back. That's ok, I'll leave it there. So let's, let's focus on what's in front of us here. So we have the kitchen people get very concerned with having a spice rack. I don't know about anybody else, but like I have spice rack again got sort of with my knives from my mom when I graduated from college and I on ly throughout that spice rack like a year ago it's such a dude movie like like tarragon that's ten years old because it looked so pretty in their label. All right? I don't. They are, but they look nice. Get rid of all that stuff. All right? People get very confusing, overwhelmed like I did with herbs and spices. It's, it's, it's it could be very intimidating new words you don't remember them frustrated skip that failure point again doing one behavior at a time you can create meals that are incredible without ever using any herbs or spices. All right, so here are a few necessary items you need to understand. Salt salt is the most underutilized element in kitchen, the most important ingredient the kitchen and most chefs will say this the workhorses. So this is the typical super morton and assault then you have the real workhorses job recommend we don't have them here right now would be kosher, uh, diamond kosher salt and that is the workhorse, so that is cooking salt so there's cooking salt and finishing salt explain that cooking salt is what you use before cooking during cooking that's the good stuff but still cheaper and then you have maldon sea salt maldon sea salt male deal can change your life and that sounds really nuts but I know some of the highest level chefs like in their brakes will go down like the basement or they'll go to the walk in freezer and they'll take really good tomatoes, avocados and just sprinkle on melvin and eat and eat and it is delicious they're more like snowflakes or really incredible that's a finishing salt you put it on right before you serve your food okay you want try something really fun avocado cut in half maldon sea salt a little bit of vinegar balsamic I'll get the balsamic er in the middle trying it's incredible alright tomorrow this is basically liquid salt okay, tomorrow I think of it is gluten free soy sauce in this case it is gluten free not all versions or gluten free and so this is slow carp compliant you don't care about slow carb diet go crazy with soy sauce, but it can knock you out of your fat loss really easily alright tomorrow for any type of asian flavor pairings or just using it like liquid salt that's when you news so let's talk about olive oil everybody is olive oil I actually don't use it that much you can use it if you use olive oil think of it like your salt you have a working olive oil uh, which could be something big like this and then you might have a finishing olive oil like in c two from chile is amazing e n next word as you or I think it's mcevoy, which is actually from california incredible for finishing so you put that on a salad before you serve it could even put it on top of meat or fish before you serve it. Okay, my preference because we're talking about learning my my preferences grapeseed oil, it's a very neutral oil because if you have heavily flavored olive oil and you're trying to learn the vocabulary of flavors scott's crea this is very neutral. It also is a very high smoke points you can use it for everything this we'll smoke causing mass really easily grapeseed oil is my go to when you're learning the another go to instead of butter butter's delicious butter is love butter problem is it burns really easily because of the milk solids in the sugars it's also not slow carp complaint milk is has a very high insulin a genic factor this is g g is clarified butter milks all have been removed slow carp compliant is the buttery ist butter you will ever use and it doesn't burn very easily so I use this all the time in place of butter when recipes call for it virgin coconut oil one more you don't have to use all these he went in doubt grapes but coconut oil can be used for almost everything you use for your hair because for moisturizer, can you not you can he is it to correct fatty acid deficiencies? Adam heuristic acid deficiency I did blood tests through wellness effects dot com found out at a heuristic acid deficiency sperm whale oil didn't have it on hand coconut oil on the other hand wanted two tablespoons today my morning fatigue gone no more coffee in the morning really amazing stuff so here we have that a few others people talk about both saw mick vinegar and how many people here have owned or tried well, some dinner before everybody right? All right, I would guess maybe two of you have actually happened softener they're all imposters riel balsamic vinegar is it's it's it's aged and distilled like fine alcohol comes in a tiny little almost perfume like bottle. The rest are all fake and so what I would actually recommend is using two different letters these are very, very common in restaurants, sherry vinegar also for anything that you don't mind staining meat for instance amazing stuff if if if the flavors and food aren't popping vegetables meat otherwise it's probably lacking acid okay, so a lot of chefs say I use lemon like I use salt put on your finishing salt put on a little bit of lemon a couple of tricks real fast with lemon roll it out before you before you cut it you'll get at least twice as much juice when you squeeze it or something dude over your hand so you catch the seeds and the juice goes three fingers okay then we have champagne vinegar this is for anything you don't stand like cauliflower whatever okay really easy and again what I like about this pantry set up aside from the lemons there's nothing here that will go bad right? One of the frustrating part for me is I buy all this stuff basil bubbles to cook oh god I have to go on a trip have to go away for the weekend come back rotten food wasted food demoralizing depressing and I quit believe this stuff for months you be fine. Nothing goes bad which is great a few other things real fast if you want to cheat this is a cheat he's a sliced almonds uh these look like wafers cross sections are going so you have this right here you can't see it from where you are basically looks like gazpacho this is this is actually uh san marzano tomatoes which are my favorites for use and meals and right right here this looks like crap this looks like a disgusting disgusting just bowl of tomato juice okay then you do this oh who get a little creative bring out here your your internal jackson pollock boom thirty five dollars I mean like seriously all these it's and you can do some really easy stuff like this there are a lot of tricks from restaurants for instance you take a coffee cup, cut it in half, use the top half, put it on top of a plate and just press down the food inside of it like ceviche a something like that make your food tall pull it off people like half a disposable coffee pretty amazing all right, moving on I do like mustard for a lot of things you have to be very careful. This is more of a warning than anything else dijon mustard they always sneak sugar into it to just be where okay, otherwise this is a very versatile, almost like miso paste you can use this to coat a stake for instance cooked the whole thing in mustard is amazing uh, garlic we won't spend a lot of time on these are just standard that I have on hand for this low carb diet of course so beans, lentils, etcetera we'll talk about a few things people have not seen. We're gonna get to the gear everybody likes gear on, and then I'll give a very fast tutorial on things. Okay, so not gonna go into great detail here, but if you want to make the best coffee of your life, even if you're stuck with sail on a airplane meal tray, you could make better coffee than you could buy. Probably almost anywhere outside here's. How you do it. Fresh coffee, portable coffee grinder. Okay. Who's this from harry. Oh, it's also. Poor lex he's. Just hand grinders. Put it on. Grind it up. Ok, go to the one, mark. You get twelve grams to see where this is going to have twelve grams of ground coffee. Okay. Elektronik scale. Ok. Two hundred grams of hot water. Twelve to two hundred that's. What you want? This is an aero press. Ok. Super fits right into your check on it. Looks kind of like a pipe bombs. He probably will have to show it to t s a uh, and you put in twelve grams in here to hundreds of water. Mix it up. Do that. Put it on top of a coffee cup boom pushing out. And the key the key the key is this right here he might have trouble with this pointy thing there are ways to get around it you want to aim for about one hundred eighty degrees one hundred seventy five degrees of water temperature is different different aspects of the coffee come out at higher temperatures usually that's expressed in a bitterness that you don't want and that's over extraction and that's it okay this is also the key to the kingdom for never undercooking overcooking anything ever again forget about times stick this in the middle of a steak let's say one hundred thirty five degrees I can cook it at two hundred degrees just leave it until it goes off cyr it afterwards if you like best take even be perfectly cooked through alright few other things gear wise and then we will move on that's pretty much all you need you do not need a twelve pot set of anything. All right? This is cast iron and what I like is actually a variation of this by lodge, which has the dutch oven and then a skillet that axe is the cover. We can also use them separately cost like twenty thirty bucks you're done, you need anything else you have people who use really expensive like francis moment of argentina and amazing chef studied in france yeah seven pli five hundred dollar copper pots bulla he still prefers cast iron nothing heats is evenly okay let's talk about a few things that intimidate people society vegetable glycerin you can use it for putting moisture into different foods like brownies it's also confused as a sweetener from athletic performance you could actually also use it to hyper hydrate that's how I used to rehydrate after after weigh ins for fights uh, chocolate everybody loves chocolate I'll just give those out we won't get into the chalk it right now. All right, gear wise so you've knives lots of knives rent when people think knives they think something perhaps like this which is my baby this is my baby you do and it's beautiful japanese gorgeous knife. Okay, right you don't need this, you know, to make amazing food ten times better than anything I could ever produce. You don't need something that fancy at all. In fact, the night I recommend reading in two nights leads to many of you probably have not seen this. You can't learn proper knife skills with a butter knife is not the right shape. This is a lettuce knife, okay? And part of the way you make progress as quickly as possible it's their substitution I call it no, no stakes practice here you're worried about yourself here, doesn't it? It doesn't matter, okay? And you have this bolster here. The right way to hold the knife were not a lot of time to go into a lot of details. You can get really proficient knife in a day. Most people hold a knife like this. Okay, when you want to hold a knife for proper knife skills, you hold it like a golf club. Alright, so golf clubs like this, that type of hand position, same thing, three fingers then you're gonna pinch the blade like that. What's nice about this knife is you can actually see your hand fishing see that on the other side critical, right? So you have three fingers and then you choke up and pinch the blade and you'll notice that is the opposition so the pressure is right here. There's no space, you're not holding it like that. Three pinch both and then instead of being loosey goosey can use your whole arm to move. Okay, knife you want to get so I'll just tell people exactly what you want to get. I've tested dozens, probably hundreds of knives. This is the one you want to get for knife skills it's maybe six to nine dollars on amazon by the best knife you can afford bullshit no, you'll have buyer's remorse and you'll quit don't buy something really expensive get this and you know it's a few thinks this is it effectively cleaver has a rounded edge it's not sharp it's not pointy can't stab yourself this is sharp, okay? And this is moreover, the proper shape to practice the proper position just the right position before submission. Position before motion and lifting. Same thing yu need the proper position before you can work on the actual motion. All right, a few other things and then, uh, I'm actually going to have to skip a few of the recipe is awesome book oh, five minutes. I can make these amazing anti griddle peppermint patty pops using dry ice in the back of a of a baking sheet for instance, like four, five minutes. Uh, I will explain one really quick dish if you're gonna get a peeler, get one of these I don't get some like, weird sideways nonsense. Okay, cesar kun, rick oen peelers. You get three of them like ten bucks, they make short work of almost anything and you could do double duty. I don't have a zucchini here right now, but if you take this so I usually do it flipped this upside down, cut the zucchini and you can shave off slices, use it upside out so it's a mandolin pretty cool. Yes, there's about eight bucks, all right and now, as a bonus and they were going to move on. I'll explain one really quick dish that I actually learned from a friend, david garland. And this is healthy, butterfinger. So I like butterfinger. I think it was like what people always say. I don't have enough time for healthy meal. Okay. Here's, the mail. Ready? Sweet potato. More the more orange in color, the better because butterfingers aren't right. Okay, sweet potato. This is this is a slowly digested carb chocolate way protein of sometime. Okay. Peanut butter there's the ingredients. Here's. What you do? Take this through in the microwave high for six minutes. Okay. Comes out, it's. All mushy. Great. Scrape out all the insides of doable wait. Protein one or two scoops of chocolate protein one tablespoon heaping tablespoon of really good peanut butter. Mix it all together and that's it high protein high, good fat. I actually pretty almond butter and cooking need not be complicated. You can learn all the skills necessary in literally four hours unless that's the goal in the cooking section of the four, our chef is taking all of the principal tools and techniques most powerful techniques of culinary school to your culinary school, compressing them into fifteen meals to take an average of nine minutes to make

Class Description

New York Times best-selling author Tim Ferriss, author of The 4-Hour Workweek, introduces a new holistic life strategy aired only on CreativeLive: The 4-Hour Life: Healthy, Wealthy, and Wise. This business course features the best of mind, body, and enterprise strategies that Tim Ferriss has to offer. In the footsteps of the infamous scientist/sociologist Ben Franklin, Tim presents his best lessons, principles, and hacks for becoming (and remaining) 'healthy, wealthy, and wise.' This CreativeLive course includes never-before-discussed tactics related to The 4-Hour Workweek, The 4-Hour Body, and The 4-Hour Chef. From accelerated learning to investing, The 4-Hour Life is as comprehensive as it is broad.

Reviews

artmaltman
 

Fascinating interviews. Lot's of useful tips for business and life. It's a bit of a gamble because this style of seminar does not have a clear curriculum (e.g. it's not "how to edit photographs in Photoshop"). I would say that if you have found Tim Ferris interesting and useful in the past (e.g. books, articles, talks) then you will enjoy and find this seminar useful. Try listening to the free portion and see whether it resonates with you.

Debbie Takara Shelor
 

I loved this class. I greatly enjoy Tim's writing and having him share and interview others on numerous topics that I'm very interested in was fascinating and fabulous.