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1
00:00:02,520 --> 00:00:04,920
[Zooey Deschanel]
Do you wanna hear
a spooky story?
2
00:00:04,950 --> 00:00:08,150
Oils and fats,
they're the worst thing
you can put in your body!
3
00:00:08,190 --> 00:00:09,490
[vital sign monitor beeping]
4
00:00:09,520 --> 00:00:12,590
[Zooey] If you indulge
even a little,
they will kill you.
5
00:00:12,620 --> 00:00:14,420
[monitor flatlining]
6
00:00:14,450 --> 00:00:15,990
We've all heard that one,
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00:00:16,020 --> 00:00:19,520
but what if all the stories
we've heard about fats
are based on a lie?
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00:00:20,790 --> 00:00:22,620
Contrary to what we've
been told,
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00:00:22,650 --> 00:00:26,420
fats and oils are not
evil killers waiting
to attack our arteries.
10
00:00:26,450 --> 00:00:27,690
But what are they?
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00:00:27,720 --> 00:00:29,450
They're nutrients.
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00:00:29,490 --> 00:00:33,990
They provide us with energy,
support healthy skin and hair,
and help us absorb vitamins.
13
00:00:34,020 --> 00:00:35,850
But there are
so many out there.
14
00:00:35,890 --> 00:00:38,450
Which should we use?
Which should we avoid?
15
00:00:38,490 --> 00:00:41,850
We're gonna decode
the whole fat mystery
for ourselves.
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00:00:41,890 --> 00:00:45,320
Make that crazy row
of oils in the store
a lot less confusing,
17
00:00:45,350 --> 00:00:50,020
and we'll even discover
the best all-around oils
for our health and our planet.
18
00:00:50,050 --> 00:00:54,490
That's quite a to-do list,
but we gotta debunk
some misinformation first.
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00:00:54,520 --> 00:00:56,290
What is a fat,
20
00:00:56,320 --> 00:01:00,290
and why were we taught
that they're the criminals
of the food community?
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00:01:06,020 --> 00:01:10,050
Fats, which are simply
chains of carbon
and hydrogen atoms,
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00:01:10,090 --> 00:01:12,850
are one a the three main
components in the human diet,
23
00:01:12,890 --> 00:01:15,220
along with carbohydrates
and proteins.
24
00:01:15,250 --> 00:01:16,850
They're our major
energy source,
25
00:01:16,890 --> 00:01:18,990
help us absorb vitamins
and minerals,
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00:01:19,020 --> 00:01:21,020
and give back
a lotta flavor and aroma.
27
00:01:21,050 --> 00:01:22,450
They're kind of important.
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00:01:26,520 --> 00:01:30,720
The story of fat in our food,
is like one of those addictive
true crime shows.
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00:01:30,750 --> 00:01:36,020
It's got plot twists,
drama, and a line-up
of potential suspects.
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00:01:36,050 --> 00:01:39,090
The story begins
back in the 1960s.
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00:01:39,120 --> 00:01:43,690
Fats and oils were minding
their own business staying
slippery and tasty,
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00:01:43,720 --> 00:01:46,590
and staining
the occasional miniskirt.
33
00:01:46,620 --> 00:01:49,490
Suddenly, the sound
of sirens fills the air.
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00:01:49,520 --> 00:01:51,320
It's the public
opinion police,
35
00:01:51,350 --> 00:01:55,720
and they're here
to put all the fats
and oils in the slammer.
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00:01:55,750 --> 00:01:58,890
But why do
we lock up all the fats,
and get low fat obsessed?
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00:01:58,920 --> 00:02:02,050
Some might say,
it's a frame job.
A set up.
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00:02:02,090 --> 00:02:04,290
You see, when according
to the New York Times,
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00:02:04,320 --> 00:02:08,050
when a trade group
for the sugar industry paid
three Harvard scientists
40
00:02:08,090 --> 00:02:10,650
to study the links
between sugars,
fats and heart disease,
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00:02:10,690 --> 00:02:14,750
the results glossed
over sugars, and made
saturated fats take the fall.
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00:02:14,790 --> 00:02:19,920
Then, one of the scientists
from that study,
got a new job at the USDA,
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00:02:19,950 --> 00:02:24,820
and infused the dietary
guidelines with some
seriously anti-fat attitudes
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00:02:24,850 --> 00:02:26,690
that have lasted for decades.
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00:02:29,820 --> 00:02:32,420
Clearly, some fats
deserve a second chance.
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00:02:32,450 --> 00:02:34,450
And to help me pick
a couple to start with,
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00:02:34,490 --> 00:02:38,890
I'm gonna meet award winning
chef, Tim Hollingsworth,
at his restaurant, Otium,
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00:02:38,920 --> 00:02:41,490
where he masters the art
of cooking with oil.
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00:02:44,820 --> 00:02:46,890
Okay, so I love to cook.
50
00:02:46,920 --> 00:02:49,420
I cook all the time,
but sometimes
it's confusing,
51
00:02:49,450 --> 00:02:52,720
which oils to use
for which purpose.
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00:02:52,750 --> 00:02:55,150
-Yep.
-And I wanna know,
once and for all...
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00:02:55,190 --> 00:02:56,550
-[Tim laughing]
-...settle the debate!
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00:02:56,590 --> 00:02:59,390
[Tim] If you're cooking,
you're either using
grapeseed oil...
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00:02:59,420 --> 00:03:01,650
-[Zooey] Okay.
-...or you're
using olive oil.
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00:03:01,690 --> 00:03:03,220
You wanna expand
from that you wanna use...
57
00:03:03,250 --> 00:03:05,620
-Yep.
-...coconut oil, you wanna use
macadamia nut oil,
58
00:03:05,650 --> 00:03:08,320
-you wanna use
avocado oil, all great.
-All great. Okay.
59
00:03:08,350 --> 00:03:13,220
Yeah, and then you want oil
that you're gonna use for,
like, flavoring and finishing.
60
00:03:13,250 --> 00:03:15,620
-Yeah.
-So, you want
a finishing olive oil.
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00:03:15,650 --> 00:03:19,490
What would be the difference
between a finishing olive oil
and another olive oil?
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00:03:19,520 --> 00:03:21,950
-The quality of the oil
is gonna be different.
-Yeah.
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00:03:21,990 --> 00:03:24,690
[Tim] The flavor of the oil.
You want the first press.
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00:03:24,720 --> 00:03:26,620
-[Zooey] Okay.
-[Tim] You want
the extra virgin olive oil.
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00:03:26,650 --> 00:03:29,820
-I almost cook everything
exclusively in olive oil.
-[Zooey chuckling] Yeah.
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00:03:29,850 --> 00:03:32,520
Except if I don't
want olive oil flavor.
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00:03:32,550 --> 00:03:33,750
So, say I'm making,
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00:03:33,790 --> 00:03:35,690
-like, Korean inspired,
or Japanese inspired...
-Yeah.
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00:03:35,720 --> 00:03:37,190
...where I might
use, like,
a grapeseed oil,
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00:03:37,220 --> 00:03:38,490
-like a neutral oil...
-Mmm-hmm.
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00:03:38,520 --> 00:03:40,520
-Right, yeah.
-...and then finish
with a sesame oil.
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00:03:40,550 --> 00:03:43,720
You want the dish to taste
like, sort of, the region that
it comes from a little bit,
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00:03:43,750 --> 00:03:44,990
as much as possible.
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00:03:45,020 --> 00:03:47,620
What about people
that keep talking about,
like, soybean oil?
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00:03:47,650 --> 00:03:49,890
-[Tim] So--
-I hear it's
not good for you,
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00:03:49,920 --> 00:03:54,690
-or in places?
-All of those, like, canola,
safflower, vegetable oil,
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00:03:54,720 --> 00:03:58,490
um, all of those oils
are all overly processed.
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00:03:58,520 --> 00:04:01,590
-Okay.
-So, any time you
wanna talk about,
79
00:04:01,620 --> 00:04:03,220
like, the best oil for you...
80
00:04:03,250 --> 00:04:06,290
-Yeah. Right.
-...you want one that's
the least processed.
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00:04:06,320 --> 00:04:10,090
[Zooey] Hear that?
Get outta here,
overprocessed oils.
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00:04:10,120 --> 00:04:12,750
These oils are less healthy
and potentially hazardous.
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00:04:12,790 --> 00:04:17,250
They're extracted using
either heat, which lowers
their nutritional value,
84
00:04:17,290 --> 00:04:21,890
or chemical solvents,
like hexane, which
are hazardous to humans.
85
00:04:21,920 --> 00:04:23,750
If the label says "refined",
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00:04:23,790 --> 00:04:29,020
it may be cheaper,
but it's not as good for you
as cold pressed oils.
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00:04:29,050 --> 00:04:33,090
Good oils, bad oils,
now we're cooking with nuance.
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Before we turn up the heat,
this may be a good time
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00:04:35,420 --> 00:04:38,750
to break down which fats
are the real killers,
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00:04:38,790 --> 00:04:42,520
and which ones
are being set up for crimes
they didn't commit.
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00:04:42,550 --> 00:04:45,720
Let's start with the criminal
mastermind, trans fat.
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00:04:45,750 --> 00:04:51,250
You usually find trans fat
in processed foods, that are
made with hydrogenated oil.
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00:04:51,290 --> 00:04:56,520
Although many trans fats
are banned in U.S. products,
you can still encounter them.
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00:04:56,550 --> 00:04:59,020
This bad boy is linked
to heart disease,
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00:04:59,050 --> 00:05:01,490
inflammation,
and high cholesterol.
96
00:05:01,520 --> 00:05:06,090
So, those are some pretty good
reasons to lock up trans fats
and throw away the key.
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00:05:06,120 --> 00:05:08,020
Next up, is saturated fat.
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00:05:08,050 --> 00:05:11,790
You can find
it in foods like meat,
pastries and ice cream.
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00:05:11,820 --> 00:05:14,490
This type of fat isn't
as harmful as trans-fat,
100
00:05:14,520 --> 00:05:19,020
but still needs to be consumed
in moderation since too much
of it can clog arteries,
101
00:05:19,050 --> 00:05:21,520
and increase the risk
of heart disease and stroke.
102
00:05:21,550 --> 00:05:25,820
So saturated fat,
you're out on probation,
but we're watching you.
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00:05:25,850 --> 00:05:29,450
Now, we come
to unsaturated fat,
or good fat.
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00:05:29,490 --> 00:05:32,450
This kid was just
in the wrong place
at the wrong time.
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00:05:32,490 --> 00:05:34,690
According to the Harvard
School of Public Health,
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00:05:34,720 --> 00:05:37,990
monounsaturated
and polyunsaturated fats,
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00:05:38,020 --> 00:05:42,620
which can be found
in olive oils, avocados,
nuts, seeds and fish,
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00:05:42,650 --> 00:05:44,620
actually lower
our risk of disease.
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00:05:44,650 --> 00:05:46,950
What's more,
the National Health Service
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00:05:46,990 --> 00:05:49,750
says that our bodies
actually need these good fats
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00:05:49,790 --> 00:05:53,350
to process vitamins,
level out blood sugar
and make us feel full.
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00:05:53,390 --> 00:05:56,950
All unsaturated fat wanted
to do was be a part
a your healthy diet,
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00:05:56,990 --> 00:06:00,990
and now he's wasting away
in his cell, locked up
for someone else's crimes.
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00:06:01,020 --> 00:06:02,850
So, how do we address
this injustice?
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00:06:02,890 --> 00:06:06,850
I say, let's slide back
the cell bars on some
of our fat friends,
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00:06:06,890 --> 00:06:11,750
and make them a part
of a healthy lifestyle,
in moderation, of course.
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00:06:11,790 --> 00:06:17,050
So, now that we've figured
out what oils to avoid, let's
find out which oils to use.
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Chef Tim is gonna make
me his life changingly
delicious fried potatoes.
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I love cooking potatoes.
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00:06:24,790 --> 00:06:30,320
I've spent so many hours
trying to find a way at home
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00:06:30,350 --> 00:06:33,050
to cook, like,
the perfect, crispy potato.
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00:06:33,090 --> 00:06:34,220
-[Tim] Yeah.
-If you were, like,
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00:06:34,250 --> 00:06:36,890
you can have any dessert
in the world, or potatoes.
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00:06:36,920 --> 00:06:38,590
-I'd be, like,
potatoes all the way.
-[Tim] Right.
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00:06:38,620 --> 00:06:43,320
And I do want to taste
some potatoes fried
in different oils
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00:06:43,350 --> 00:06:44,220
to see what they taste like.
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00:06:44,250 --> 00:06:45,250
-Can we...
-[Tim] Oh, uh...
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00:06:45,290 --> 00:06:46,250
-You think we do that?
-I think you have to...
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00:06:46,290 --> 00:06:47,890
I think you have
to help me make them.
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00:06:47,920 --> 00:06:49,720
-Oh, can I? You're
gonna let me?
-Yes! Come on back.
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00:06:49,750 --> 00:06:50,590
Come on back.
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00:06:52,520 --> 00:06:55,220
-So, we have two different
types of oil here.
-[Zooey chuckling]
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00:06:55,250 --> 00:06:56,420
[Tim] I wanted you
to try the difference
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00:06:56,450 --> 00:06:58,050
-between grapeseed
oil and peanut oil.
-[Zooey] Yeah.
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00:06:58,090 --> 00:07:00,920
The quality of the oil
is... Is very important.
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00:07:00,950 --> 00:07:02,820
These have high smoke points.
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00:07:02,850 --> 00:07:04,920
[Zooey] What's
a smoke point, you ask?
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00:07:04,950 --> 00:07:06,590
All the cool fats have one.
139
00:07:06,620 --> 00:07:12,050
It's the temperature
oil reaches when it stops
shimmering and starts smoking.
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00:07:12,090 --> 00:07:16,620
That means the oil
is breaking down, losing
flavor and nutritional value,
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00:07:16,650 --> 00:07:17,950
and that's not cool.
142
00:07:17,990 --> 00:07:20,790
So, if you know
what temperature
you need to cook at,
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00:07:20,820 --> 00:07:23,090
then you can choose
the right oil for the job
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00:07:23,120 --> 00:07:25,750
and stay cool,
below the smoke point.
145
00:07:25,790 --> 00:07:27,450
So, this is an instant
read thermometer,
146
00:07:27,490 --> 00:07:30,750
and oils are like at basically
400 and 450 degrees.
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00:07:30,790 --> 00:07:33,590
-These potatoes are cold. I'm
gonna add it to the hot oil.
-Yeah.
148
00:07:33,620 --> 00:07:35,250
-Yeah.
-The oil's gonna go down
in temperature,
149
00:07:35,290 --> 00:07:37,990
so I'm gonna start
it off at a little bit higher
than I actually want.
150
00:07:38,020 --> 00:07:39,320
-Okay.
-So, by the time
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00:07:39,350 --> 00:07:41,650
-the oil and the potatoes
sorta catch up...
-Yeah.
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00:07:41,690 --> 00:07:44,090
...like, it's not gonna drop
it down to, like, 325.
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00:07:44,120 --> 00:07:46,490
Is it better to have,
like, your potatoes
room temperature,
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00:07:46,520 --> 00:07:48,650
-or you want them cold?
-If you want crispy,
you want cold.
155
00:07:48,690 --> 00:07:51,890
The reason why is you
want it to be shocked,
so that it gets extra crispy.
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00:07:51,920 --> 00:07:55,890
-Okay, so we're gonna put
some potatoes in, right?
-Yes.
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00:07:55,920 --> 00:07:58,220
-[Zooey] Ooh! Ooh!
-[Tim] Exactly.
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00:07:58,250 --> 00:08:02,190
So, this is grapeseed oil
and this is peanut oil.
159
00:08:02,220 --> 00:08:04,190
Would you find this
at a fast food restaurant?
160
00:08:04,220 --> 00:08:07,790
-No, they're probably
gonna be using...
-Canola?
161
00:08:07,820 --> 00:08:10,120
...canola oil, vegetable oil.
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00:08:10,150 --> 00:08:12,350
Imagine, you have a restaurant
and you're just frying
and that's all you do,
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00:08:12,390 --> 00:08:13,650
-are you frying
a ton of this stuff?
-[Zooey] Right.
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00:08:13,690 --> 00:08:16,820
You want the... The oil
to last as long as possible,
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00:08:16,850 --> 00:08:18,620
-and you want
it to be as cheap as possible.
-[Zooey] Right.
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00:08:18,650 --> 00:08:22,320
We're frying with better oil,
that's why it's... It's
better to eat fried food
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00:08:22,350 --> 00:08:24,890
at home or from a...
A restaurant that you,
like, can trust.
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00:08:24,920 --> 00:08:28,850
The cheaper the food,
the worse is it for you,
specifically the oil, right?
169
00:08:28,890 --> 00:08:31,390
So, you can see,
like, we're getting,
like, nice and crispy.
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00:08:31,420 --> 00:08:32,990
It's looking very good.
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00:08:33,020 --> 00:08:34,990
-If I... If I do say so.
-[Tim] Yeah.
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00:08:35,020 --> 00:08:38,650
-We're looking for them to be
the dark color that we want...
-Yep.
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00:08:38,690 --> 00:08:42,290
-...without it being
overly dark. Yeah.
-Maple syrup color.
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00:08:42,320 --> 00:08:45,690
-[Tim] So, these are
at a good temperature to pull.
-Those look very good.
175
00:08:45,720 --> 00:08:47,290
Okay, so I'm gonna add salt.
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00:08:47,320 --> 00:08:49,220
-Oh, that's
a good amount, okay.
-Yes,
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00:08:49,250 --> 00:08:51,350
but I'm not gonna put it all.
178
00:08:51,390 --> 00:08:55,620
-Then, we're gonna add
aleppo pepper, shallots,
-[Zooey] Okay. Love shallots.
179
00:08:55,650 --> 00:09:01,190
-[Tim] Parsley, lemon salt,
lemon juice.
-Yeah, I love salt and lemon.
180
00:09:01,220 --> 00:09:02,550
Sure, good stuff.
181
00:09:04,120 --> 00:09:07,090
-Okay.
-[Tim] Okay, so now,
we're ready to go.
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00:09:07,120 --> 00:09:09,490
-[Zooey] This one is
grapeseed, and this is peanut.
-Grapeseed. Peanut. Okay.
183
00:09:12,390 --> 00:09:13,320
Oh, my God.
184
00:09:14,590 --> 00:09:15,690
And it's so good.
185
00:09:15,720 --> 00:09:17,290
It's like the perfect
potato flavor,
186
00:09:17,320 --> 00:09:22,290
but the seasoning really
brings out the crispiness.
187
00:09:24,050 --> 00:09:25,620
-Mmm.
-Yeah.
188
00:09:25,650 --> 00:09:29,190
This is what I think
of as the fried taste
of a potato.
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00:09:29,220 --> 00:09:33,120
Yeah, the peanut oil
is gonna give you
another background flavor.
190
00:09:33,150 --> 00:09:34,190
-[Zooey] Mmm-hmm.
-[Tim] Right?
191
00:09:34,220 --> 00:09:37,350
Where the grapeseed oil
is gonna be more neutral.
192
00:09:37,390 --> 00:09:39,550
So, you're gonna taste
exactly what you have there.
193
00:09:39,590 --> 00:09:40,550
So, the winner?
194
00:09:41,950 --> 00:09:44,220
-Peanut oil!
-[Tim chuckling]
Peanut oil, oh, yeah.
195
00:09:44,250 --> 00:09:46,450
-It taste's more like
a potato here.
-Mmm-hmm. Mmm-hmm.
196
00:09:46,490 --> 00:09:49,090
-And the peanuts just make
the potato taste, so...
-Mmm-hmm.
197
00:09:49,120 --> 00:09:50,590
-...like, yeah,
elevates it, right?
-Mmm-hmm.
198
00:09:50,620 --> 00:09:55,350
I would completely use
this at home
for all-purpose cooking,
199
00:09:55,390 --> 00:09:59,920
but I'm definitely picking
up some peanut oil,
because I don't have any,
200
00:09:59,950 --> 00:10:01,450
and, uh, I just
love the taste.
201
00:10:01,490 --> 00:10:05,590
I'll be taking these...
Excuse me.
202
00:10:06,550 --> 00:10:08,050
Buying the right oil
203
00:10:08,090 --> 00:10:12,090
doesn't mean our potatoes
are gonna taste as good
as Chef Tim's every time,
204
00:10:12,120 --> 00:10:13,620
but it could help.
205
00:10:13,650 --> 00:10:18,250
So, if you're choosing
an oil, ask yourself,
what's that smoke point,
206
00:10:18,290 --> 00:10:20,550
and what temperature
are you going to be cooking?
207
00:10:20,590 --> 00:10:24,190
Do you wanna go neutral
in flavor, like grapeseed?
208
00:10:24,220 --> 00:10:27,350
Or do you wanna add flavor
like peanut or olive oil?
209
00:10:27,390 --> 00:10:29,550
And how much
do you wanna spend?
210
00:10:29,590 --> 00:10:32,450
Cold pressed oils
are usually more expensive,
211
00:10:32,490 --> 00:10:34,550
but they're
definitely better for you.
212
00:10:34,590 --> 00:10:39,020
Rekindling our relationship
with long lost friendly fats
feels good,
213
00:10:39,050 --> 00:10:42,190
but finding a new BFF,
even better.
214
00:10:42,220 --> 00:10:44,920
What if I were
to tell you that one
of our favorite fruits
215
00:10:44,950 --> 00:10:48,390
has recently become
one of the most popular
cooking oils?
216
00:10:52,850 --> 00:10:55,750
[Zooey] We all know
avocados make
for delicious spreads and dip,
217
00:10:55,790 --> 00:10:58,550
and the avocado oil market
is expected to grow
218
00:10:58,590 --> 00:11:01,920
by a cool $300 million
in the next five years.
219
00:11:01,950 --> 00:11:03,790
But are they really
worth the hype?
220
00:11:03,820 --> 00:11:08,250
We're sending Carlos Parisi,
our expert on everything
chippable and dippable,
221
00:11:08,290 --> 00:11:11,290
to an avocado farm
to find out.
222
00:11:11,320 --> 00:11:13,520
-[honking] Hey!
What's goin' on Carlos?
-[Carlos] Damien!
223
00:11:13,550 --> 00:11:14,620
-Yes, sir!
-[Carlos] What's
goin' on, man?
224
00:11:14,650 --> 00:11:15,920
This is awesome.
225
00:11:15,950 --> 00:11:17,750
-Yeah, welcome
to Rancho Vasquez!
-Thank you, very much man,
226
00:11:17,790 --> 00:11:19,390
-this is really cool.
-Yeah, thanks
for coming out.
227
00:11:19,420 --> 00:11:21,590
Uh, I've never actually been
on an avocado farm before.
228
00:11:21,620 --> 00:11:23,890
Well, you're about
to see one. Wanna hop in
and go for a ride?
229
00:11:23,920 --> 00:11:24,920
[laughing] Let's go, man!
230
00:11:26,490 --> 00:11:28,850
[Damien] This is one
a the original
sections, right here.
231
00:11:28,890 --> 00:11:32,720
You can see by the size
of these trunks, just how
old they obviously are.
232
00:11:32,750 --> 00:11:34,350
Well over a hundred years.
233
00:11:34,390 --> 00:11:36,050
[Carlos] Yeah,
these are insane.
234
00:11:36,090 --> 00:11:37,690
[Damien] I'll show you how
the picking happens,
235
00:11:37,720 --> 00:11:41,020
You can get
yourself a... A pickin'
sack and a pole.
236
00:11:41,050 --> 00:11:42,890
[Carlos] I've always
wanted to do this.
This is really cool.
237
00:11:42,920 --> 00:11:44,620
This is like fishing
but way better.
238
00:11:44,650 --> 00:11:46,350
[Damien] Well,
you can see your fish.
239
00:11:46,390 --> 00:11:48,720
[Carlos laughing] Yeah, right.
240
00:11:48,750 --> 00:11:50,690
[Damien] So right now,
we're right in the middle
of Hass season,
241
00:11:50,720 --> 00:11:52,390
late spring, early summer.
242
00:11:52,420 --> 00:11:55,990
The Hass are at full maturity,
so the oil content
is highest right now.
243
00:11:56,020 --> 00:11:57,750
Why did you get
into doing oil, though.
244
00:11:57,790 --> 00:12:02,190
We actually saw a study
that a lot of the oil
in the industry,
245
00:12:02,220 --> 00:12:04,820
some of it was blended,
and it wasn't organic.
246
00:12:04,850 --> 00:12:08,490
So once we saw that study,
we were like, you know what,
there's space in this
247
00:12:08,520 --> 00:12:11,120
to have pure, organic
avocado oil.
248
00:12:11,150 --> 00:12:13,190
And it's a super healthy oil.
249
00:12:13,220 --> 00:12:17,520
Out of of a hundred percent
of the fat, like 80% of it
is the healthy fats,
250
00:12:17,550 --> 00:12:19,450
-the monounsaturated fats.
-Wow.
251
00:12:19,490 --> 00:12:22,650
Yeah, and a ton of potassium,
vitamin A, vitamin E.
252
00:12:22,690 --> 00:12:25,250
All the good stuff that you
get from eating avocado,
253
00:12:25,290 --> 00:12:27,450
you get the same stuff
from avocado oil.
254
00:12:27,490 --> 00:12:30,350
It's great for your hair,
it's great for your skin.
255
00:12:30,390 --> 00:12:32,190
Yeah, I mean,
it has a lot of uses.
256
00:12:32,220 --> 00:12:36,290
[Zooey] Get this,
82% of avocado oil
sold in the U.S.
257
00:12:36,320 --> 00:12:39,920
is poor quality
or has other oils mixed in.
258
00:12:39,950 --> 00:12:43,490
Turns out trans fats
aren't the only criminals
in the world of oil.
259
00:12:43,520 --> 00:12:47,150
So, it's essential to know
where your oil comes from.
260
00:12:47,190 --> 00:12:50,950
That's why Carlos is moving
from farm to factory,
261
00:12:50,990 --> 00:12:56,020
to show you
how you can make sure
your avocado oil is 100% pure.
262
00:12:56,050 --> 00:12:58,590
First of all,
avocado oil is a fruit oil.
263
00:12:58,620 --> 00:13:02,690
So, there's really only
three fruit oils, avocado,
olive and coconut.
264
00:13:02,720 --> 00:13:05,890
Vegetable oils are
a very different, uh, animal,
265
00:13:05,920 --> 00:13:07,920
and typically, they're
pressed from a seed.
266
00:13:07,950 --> 00:13:11,720
Whereas,
avocado oil is pressed
from the pulp that you eat.
267
00:13:11,750 --> 00:13:14,750
It's cold-pressed,
it's extra virgin,
268
00:13:14,790 --> 00:13:19,090
and what makes
it both of those things
is the way that we process it.
269
00:13:19,120 --> 00:13:22,250
[Carlos] When you cold-press
that what does that do
to the... To the fruit?
270
00:13:22,290 --> 00:13:26,350
[Corinne] It basically
preserves all the nutrients,
the vitamins and minerals.
271
00:13:26,390 --> 00:13:28,750
When you take
an oil up to high,
272
00:13:28,790 --> 00:13:31,890
you start destroying
all those nutrients
that are in the oil.
273
00:13:31,920 --> 00:13:34,390
If it's extra virgin
and cold-pressed,
274
00:13:34,420 --> 00:13:38,490
then you really have
a raw product here,
a raw food.
275
00:13:38,520 --> 00:13:42,190
We have this machine,
it's called a malaxator,
or malaxor.
276
00:13:42,220 --> 00:13:44,550
-What--
-It's basically a...
A kneading tank,
277
00:13:44,590 --> 00:13:48,050
and what it does,
it helps the pulp
release the oil.
278
00:13:48,090 --> 00:13:50,420
-Ha-ha. Yeah.
-That looks
like guacamole to me.
279
00:13:50,450 --> 00:13:53,650
[Cid] In a matter of, uh,
45 minutes to an hour,
we start to see
280
00:13:53,690 --> 00:13:56,620
little pools of oil
that comes to the surface,
281
00:13:56,650 --> 00:13:58,920
and that's when we know
we're ready for the next step.
282
00:13:58,950 --> 00:14:02,390
-[Carlos shouting]
Oh! We got oil!
-[Cid] Wow! We got oil!
283
00:14:02,420 --> 00:14:03,950
[Carlos] This is it,
this is the final product?
284
00:14:03,990 --> 00:14:06,420
[Cid] Yep, this is the final
product, ready to pour
in the bottle and eat.
285
00:14:07,850 --> 00:14:10,050
[Carlos] But it's
really green!
286
00:14:10,090 --> 00:14:10,950
Really green, yeah.
287
00:14:10,990 --> 00:14:12,350
-Salut!
-Salut, yeah.
288
00:14:16,090 --> 00:14:17,990
-That tastes
like avocados, still.
-Yeah, it does, yeah.
289
00:14:18,020 --> 00:14:20,750
Very deep flavor,
that's delicious, though.
290
00:14:20,790 --> 00:14:22,920
-Yeah.
-I might start drinking
a whole cup a avocado
291
00:14:22,950 --> 00:14:24,590
oil in the morning.
292
00:14:24,620 --> 00:14:27,550
Hey, I mean, if I get
to look as good as... Like,
you've got the beautiful hair,
293
00:14:27,590 --> 00:14:29,290
you've got the olive skin,
I want that!
294
00:14:29,320 --> 00:14:30,750
You're not gonna
get that in Detroit.
295
00:14:33,290 --> 00:14:36,620
[Zooey] To make
sure it has maximum
health benefits,
296
00:14:36,650 --> 00:14:41,750
look for a label that says
100% avocado oil,
and cold-pressed.
297
00:14:41,790 --> 00:14:45,420
The oil should be green,
and have a buttery
avocado flavor.
298
00:14:45,450 --> 00:14:47,750
It'll cost a bit more
but trust me,
299
00:14:47,790 --> 00:14:50,550
with the nutritional value
and high smoke point,
300
00:14:50,590 --> 00:14:53,950
it could be your new favorite
cooking companion.
301
00:14:53,990 --> 00:14:56,190
Why is this the best avocado
toast I've ever had?
302
00:14:57,250 --> 00:14:58,850
'Cause it's made
with our avocado oil.
303
00:15:00,520 --> 00:15:02,720
Avocado oil,
you're my new BFF.
304
00:15:02,750 --> 00:15:04,190
I'll see you
in the grocery store.
305
00:15:04,220 --> 00:15:06,390
Now that we've met
the new fats on the block,
306
00:15:06,420 --> 00:15:08,990
what do you say
we spend time
with the OG?
307
00:15:09,020 --> 00:15:10,320
That's right, butter is back.
308
00:15:15,590 --> 00:15:20,090
[Zooey] I'm visiting
master baker, Nicole Rucker,
owner of Fat + Flour,
309
00:15:20,120 --> 00:15:23,050
to find out whether baking
with butter is better,
310
00:15:23,090 --> 00:15:25,650
and which butter
is better for baking.
311
00:15:25,690 --> 00:15:27,450
Say that three times fast.
312
00:15:27,490 --> 00:15:31,050
-You know a little bit
about butter and baking.
-I do.
313
00:15:31,090 --> 00:15:32,150
I know a lot about butter.
314
00:15:32,190 --> 00:15:34,420
My business
is called Fat + Flour,
315
00:15:34,450 --> 00:15:37,050
-so a lot
of it hinges on fat.
-So...
316
00:15:37,090 --> 00:15:40,150
-And you have to use butter
sometimes, right?
-Yeah, it's the basis
317
00:15:40,190 --> 00:15:42,320
of basically all good baking.
318
00:15:42,350 --> 00:15:46,290
Butter is the best fat
because it has the flavor
and it has the fats,
319
00:15:46,320 --> 00:15:47,890
-and that's
what you really want...
-Yeah.
320
00:15:47,920 --> 00:15:49,750
...to impart into good pastry.
321
00:15:49,790 --> 00:15:52,390
-If you're using, like,
a vegetable based fat...
-Mmm-hmm.
322
00:15:52,420 --> 00:15:55,020
-...you will not have
flakiness, per se...
-To moist.
323
00:15:55,050 --> 00:15:57,390
...'cause you will have
less water in the fat.
324
00:15:57,420 --> 00:16:01,350
What's the difference
between butter,
which is an animal based fat,
325
00:16:01,390 --> 00:16:03,650
and margarine,
a vegetable based fat?
326
00:16:03,690 --> 00:16:07,150
Welcome to this edition
of fat vs. fat smackdown!
327
00:16:07,190 --> 00:16:09,690
Featuring butter
and margarine.
328
00:16:09,720 --> 00:16:14,150
Butter's great, flaky texture
lands the first punch.
Butter, one, margarine, zero.
329
00:16:14,190 --> 00:16:17,990
But margarine strikes back.
It's plant based and has
a lower carbon footprint.
330
00:16:18,020 --> 00:16:19,120
We're tied, folks!
331
00:16:19,150 --> 00:16:20,620
Butter's not messin'
around, though.
332
00:16:20,650 --> 00:16:24,020
It's made from heavyweight
cream, and that rich flavor
retakes the lead.
333
00:16:24,050 --> 00:16:26,320
No, but what if you
can't have dairy?
334
00:16:26,350 --> 00:16:29,790
Margarine replaces butter,
knocking it down hard,
tied again.
335
00:16:29,820 --> 00:16:34,450
Margarine's Achilles' heel
is that it's highly processed,
so in the end, butter wins!
336
00:16:34,490 --> 00:16:36,050
-[bell ringing]
-[crowd cheering]
337
00:16:36,090 --> 00:16:39,550
This has been a presentation
of fat vs. fat smackdown.
Thank you for watching.
338
00:16:39,590 --> 00:16:41,290
-So we're gonna
make pie crust?
-Mmm-hmm, we are.
339
00:16:41,320 --> 00:16:42,820
Okay, that's very exciting.
340
00:16:42,850 --> 00:16:45,550
[Nicole] Flakiness
is the goal for I think,
341
00:16:45,590 --> 00:16:47,890
-all pies that are made
with a pastry crust.
-[Zooey] Yep.
342
00:16:47,920 --> 00:16:50,220
[Nicole] Butter
is the ideal fat
for making flakiness,
343
00:16:50,250 --> 00:16:52,850
because it has a small
percentage of water.
344
00:16:52,890 --> 00:16:57,420
And when it bakes in the oven,
the water evaporates,
which makes an air pocket,
345
00:16:57,450 --> 00:16:58,850
and that's what makes texture,
346
00:16:58,890 --> 00:17:00,350
-and that's
what makes flakes.
-[Zooey] Yeah.
347
00:17:00,390 --> 00:17:01,950
Now that it's
readily available,
348
00:17:01,990 --> 00:17:05,090
one of the best
things you can do
is buy European style butter.
349
00:17:05,120 --> 00:17:10,550
That is butter that
is a certain small percentage
of milk solids for flavor,
350
00:17:10,590 --> 00:17:14,850
and then, it has 85% fat,
and the rest of it is water.
351
00:17:14,890 --> 00:17:16,790
So, that's a very small
amount of water.
352
00:17:16,820 --> 00:17:20,690
-Regular butter is, like,
79-80% fat...
-[Zooey] Wow.
353
00:17:20,720 --> 00:17:22,450
...and then water,
and then milk solids.
354
00:17:22,490 --> 00:17:24,090
-So, like, for making
a cookie...
-[Zooey] Right.
355
00:17:24,120 --> 00:17:25,850
...that amount
of moisture is okay.
356
00:17:25,890 --> 00:17:27,150
But for making a pastry,
357
00:17:27,190 --> 00:17:30,020
where we want flakes,
and we want, like,
that fatty flavor,
358
00:17:30,050 --> 00:17:32,750
we want it to have
more fat and less water.
359
00:17:33,620 --> 00:17:36,190
And it's gonna bake
for an hour.
360
00:17:36,220 --> 00:17:39,050
[Zooey] Now that we've
absorbed some butter basics,
361
00:17:39,090 --> 00:17:41,720
let's see if today's lesson
can withstand the heat.
362
00:17:43,390 --> 00:17:45,690
[softly] I feel like
I do say so, myself,
363
00:17:45,720 --> 00:17:47,390
-but... Mmm.
-I know, that's
so annoying, right?
364
00:17:47,420 --> 00:17:49,390
-To be impressed by yourself?
It's good though.
-Mmm!
365
00:17:49,420 --> 00:17:50,450
Oh, my God!
366
00:17:50,490 --> 00:17:52,450
-It has the best texture.
-Do you like the crumble?
367
00:17:52,490 --> 00:17:55,020
Mmm. Love it!
368
00:17:55,050 --> 00:17:57,390
This is a high five-five.
369
00:17:58,550 --> 00:17:59,920
So, that settles that.
370
00:17:59,950 --> 00:18:03,520
Butter is better,
but do you really wanna
see butter at its best?
371
00:18:07,320 --> 00:18:10,690
Meet ghee, a refined version
of the old classic,
372
00:18:10,720 --> 00:18:14,150
that's not only higher
in those good fats we've
been talking about,
373
00:18:14,190 --> 00:18:17,350
but also tailor made
for the lactose intolerant.
374
00:18:17,390 --> 00:18:21,690
Sophia Roe is meeting
with an expert in ancient
Indian health techniques.
375
00:18:23,650 --> 00:18:25,320
-[Sophia] Can we make
it right now?
-[Anjali] Yes.
376
00:18:25,350 --> 00:18:28,920
-What are we actually doing?
-We are cooking out
the milk fat solids.
377
00:18:28,950 --> 00:18:31,790
Which is, you know,
what helps people who
are lactose intolerant
378
00:18:31,820 --> 00:18:34,820
consume ghee
because it's really refined.
379
00:18:34,850 --> 00:18:37,320
Step one, is we take butter.
380
00:18:37,350 --> 00:18:38,790
There are different ways
of making ghee,
381
00:18:38,820 --> 00:18:40,920
-but we're gonna use
a non-traditional way...
-[Sophia] Mmm-hmm.
382
00:18:40,950 --> 00:18:43,190
...which is using
an unsalted cultured butter.
383
00:18:43,220 --> 00:18:44,550
[Sophia] What
is cultured butter?
384
00:18:44,590 --> 00:18:48,620
Cultured butter is butter
that has been cultured
with a probiotic,
385
00:18:48,650 --> 00:18:50,520
or has been fermented
in some kind of way.
386
00:18:50,620 --> 00:18:52,520
-Yeah, if I was at home...
-[Anjali] Yeah. Yeah.
387
00:18:52,550 --> 00:18:54,650
-...could I do this
with regular butter?
-Absolutely.
388
00:18:54,690 --> 00:18:56,750
But I am very curious
about the health benefits.
389
00:18:56,790 --> 00:19:00,250
Well, ghee is great for you
because it has three different
types of fats.
390
00:19:00,290 --> 00:19:03,590
It has short chain,
medium chain
and long chain fatty acids.
391
00:19:03,620 --> 00:19:08,090
-All my MK, awesome.
-Yeah, and it's full
of vitamins A, K, D and E.
392
00:19:08,120 --> 00:19:10,050
-So, it's good
for your joint health...
-[Sophia] Yes.
393
00:19:10,090 --> 00:19:13,190
...it's good
for your digestive health,
it's good for your skin.
394
00:19:13,220 --> 00:19:16,050
It's good
for just overall
hydration of the body.
395
00:19:16,090 --> 00:19:19,490
What are some ways
to use ghee that aren't
necessarily medicinal,
396
00:19:19,520 --> 00:19:21,220
that are just kind
of flavor forward?
397
00:19:21,250 --> 00:19:24,990
You can saute with it,
you can put it over
steamed veggies,
398
00:19:25,020 --> 00:19:27,520
and because it has
such a high smoke temperature,
399
00:19:27,550 --> 00:19:29,490
-you can roast with it...
-[Sophia softly] Ah, yes!
400
00:19:29,520 --> 00:19:31,850
which is the thing that you
can't do with other oil.
401
00:19:31,890 --> 00:19:34,550
-How's this looking?
-It looks like it's
almost there.
402
00:19:34,590 --> 00:19:38,990
So, you can see the color
has changed into a really
deep kind of golden hue.
403
00:19:39,020 --> 00:19:41,050
-Let's strain some ghee!
-[Sophia] Yes, I love it.
404
00:19:41,090 --> 00:19:44,890
[Anjali] Put a mesh strainer,
and then I'm gonna use
a muslin cloth.
405
00:19:44,920 --> 00:19:47,190
-[Sophia] Look at that color!
-[gasping]
406
00:19:47,220 --> 00:19:50,020
And this clear color
is, like, indictive
of a good ghee.
407
00:19:50,050 --> 00:19:52,590
You know that it...
It's gonna solidify well.
408
00:19:52,620 --> 00:19:55,350
We're gonna make a traditional
Indian dish called khichari.
409
00:19:55,390 --> 00:19:58,190
-[Sophia] We are?
-Yeah, and we're gonna
put ghee in it.
410
00:19:58,220 --> 00:20:01,990
This is, uh,
how my family has made
it for many generations.
411
00:20:02,020 --> 00:20:03,320
-...And then, we're
gonna drizzle...
-[Sophia] I love it.
412
00:20:03,350 --> 00:20:05,390
...the ghee that
we just made on top!
413
00:20:06,620 --> 00:20:08,220
-Oh, my God.
-Mmm.
414
00:20:08,250 --> 00:20:10,190
-Wow!
-Was it good?
415
00:20:10,220 --> 00:20:12,220
-[Sophia] Oh, my God.
It's... Wow!
-Yeah.
416
00:20:12,250 --> 00:20:16,190
I think the sexy thing for me
here is that we can basically
make our cooking oil at home.
417
00:20:16,220 --> 00:20:19,520
-Yeah.
-You cannot really say that
about any other oil.
418
00:20:19,550 --> 00:20:20,920
-[Anjali] Yeah!
It's super easy.
-Yeah.
419
00:20:20,950 --> 00:20:23,150
[Anjali] Ghee is so refined,
it's so nourishing,
420
00:20:23,190 --> 00:20:25,020
it just offers your body
so much health.
421
00:20:25,050 --> 00:20:26,490
-Yeah.
-Well, thank you
for having me.
422
00:20:26,520 --> 00:20:27,750
-This is so rad.
-Yay!
423
00:20:27,790 --> 00:20:29,350
-Enjoy!
Thank you for coming.
-[laughing] This whole...
424
00:20:29,390 --> 00:20:30,220
Oh, my God, of course.
425
00:20:33,590 --> 00:20:35,920
If you've followed us
this deep into our journey,
426
00:20:35,950 --> 00:20:39,650
you're no doubt, wondering
if there's a fat that's
just as good for the planet,
427
00:20:39,690 --> 00:20:41,220
as it is for our bodies.
428
00:20:41,250 --> 00:20:42,990
Of course, there is!
429
00:20:43,020 --> 00:20:47,990
Allow me to introduce
a fat that, one, competes
with the best oils
430
00:20:48,020 --> 00:20:50,420
in the critical
smoke point category.
431
00:20:50,450 --> 00:20:54,650
And two, is made
from food that would
otherwise be thrown away.
432
00:20:54,690 --> 00:20:57,590
We sent my friend,
Sophia Roe to get
the scoop on grapeseed oil.
433
00:21:01,620 --> 00:21:03,820
You have arrived
at the capital of grapeseeds.
434
00:21:03,850 --> 00:21:05,250
We had to come
to Napa to do it
435
00:21:05,290 --> 00:21:08,320
because in Brooklyn,
New York, there weren't
that many grapeseeds.
436
00:21:08,350 --> 00:21:10,390
-So, that's where it started.
-Is that one good?
437
00:21:10,420 --> 00:21:11,990
I feel like, for some people,
438
00:21:12,020 --> 00:21:15,650
they're actually
not understanding
what grapeseeds are.
439
00:21:15,690 --> 00:21:17,590
You know, uh, I spoke
to a few friends,
and they were like,
440
00:21:17,620 --> 00:21:19,720
"Oh, grapeseed, that's
like a different species."
441
00:21:19,760 --> 00:21:21,220
But you're actually talking
442
00:21:21,250 --> 00:21:23,690
-about the seeds of the inside
of a grape, correct?
-That's right.
443
00:21:23,720 --> 00:21:25,550
We're a byproduct
of the wine industry.
444
00:21:25,590 --> 00:21:27,720
-Yeah, so as long as there's
grapes, there's grapeseeds.
-[Nanette] That's right.
445
00:21:27,760 --> 00:21:30,150
Just imagine the whole world
would start utilizing,
446
00:21:30,190 --> 00:21:33,390
or upcycling old grapeseeds
after the wine pressing?
447
00:21:33,420 --> 00:21:34,650
[Sophia] It's
pretty remarkable.
448
00:21:34,690 --> 00:21:35,760
-I think--
-It's a huge industry
that's about to happen.
449
00:21:35,790 --> 00:21:36,990
I love it.
So, you're gonna show me?
450
00:21:37,020 --> 00:21:38,050
-We're gonna go inside?
-We're gonna show ya.
451
00:21:38,090 --> 00:21:39,090
-Let's go and show ya.
-Yeah, let's go press
452
00:21:39,120 --> 00:21:40,020
-some grapes!
-Let's rock. I love it!
453
00:21:41,120 --> 00:21:43,520
I was expecting, like,
a little bag of gr...
454
00:21:43,550 --> 00:21:45,520
This is grapesee...
These are grapeseeds?
455
00:21:45,550 --> 00:21:47,720
So, are they all
from the same type of grape?
456
00:21:47,760 --> 00:21:49,550
[Valentin] In this case,
we're doing Chardonnay now.
457
00:21:49,590 --> 00:21:51,990
-And we've gone
to 13 different varietals.
-[Sophia] Oh!
458
00:21:52,020 --> 00:21:53,550
Oh, my God!
So, wait! Wait!
Wait! Wait! Wait...
459
00:21:53,590 --> 00:21:55,920
So, this grapeseed oil...
This is similar to wine?
460
00:21:55,950 --> 00:21:57,820
Being here in Napa Valley,
we have that luxury.
461
00:21:57,850 --> 00:22:00,150
They press the grapes
by varietal, right?
462
00:22:00,190 --> 00:22:02,920
-Wow. That's so interesting.
-Different timing, so we're
able to capture the seeds.
463
00:22:02,950 --> 00:22:05,290
When they're doing
that varietal, you know,
464
00:22:05,320 --> 00:22:07,320
the whites sooner,
and the reds a little later.
465
00:22:07,350 --> 00:22:09,620
And it's a hundred
percent upcycled.
466
00:22:09,650 --> 00:22:11,150
-So, we don't have
extra land...
-Wow!
467
00:22:11,190 --> 00:22:13,090
...no extra water,
no extra crops,
468
00:22:13,120 --> 00:22:15,120
-no extra chemicals.
-So, these are from the grapes
that were grown anyway?
469
00:22:15,150 --> 00:22:16,820
-Yes.
-Well, I... I really wanna
see this process.
470
00:22:16,850 --> 00:22:18,220
-[Valentin] Let's press
some oil.
-[Nanette] Let's press!
471
00:22:18,250 --> 00:22:20,450
[Sophia] That
is a grapeseed backpack.
[chuckling]
472
00:22:21,620 --> 00:22:25,250
One, two, three, let go.
473
00:22:25,290 --> 00:22:26,350
Whoo!
474
00:22:31,150 --> 00:22:33,650
Whoa!
475
00:22:33,690 --> 00:22:38,220
How many liters of oil
do you get from almost
2,000 pounds a grapeseed?
476
00:22:38,250 --> 00:22:40,690
Uh, we'll probably
get four gallons.
477
00:22:41,520 --> 00:22:43,450
-What?
-That's it, yes.
478
00:22:43,490 --> 00:22:45,620
-So, four a these...
-That's...
479
00:22:45,650 --> 00:22:49,220
-...come outta that hopper.
-Wait! Wait! Wait! You're
saying that we just put
480
00:22:49,250 --> 00:22:51,220
-almost 1,700 pounds
of grapeseed and we're...
-[Valentin] Yes.
481
00:22:51,250 --> 00:22:52,760
-...gonna get four of these?
-Yes.
482
00:22:52,790 --> 00:22:55,220
Wow! So, that's why
it tastes so good, and that's
why it's so precious.
483
00:22:55,250 --> 00:22:56,490
-[Nanette laughing]
-[Valentin] Exactly.
484
00:23:00,760 --> 00:23:03,820
-Okay, oh, let's get these
presses up and running here.
-[Sophia singing] Exciting.
485
00:23:03,850 --> 00:23:08,020
[Valentin] We have these
winery hoses that will allow
everything by really feeding
486
00:23:08,050 --> 00:23:12,520
into these funnels, and then,
there we have a force
filling seed against seed
487
00:23:12,550 --> 00:23:14,220
at 8,000 pounds of pressure.
488
00:23:14,250 --> 00:23:16,550
-[Sophia] Wow!
-[Valentin] And then we have
one drop at a time
489
00:23:16,590 --> 00:23:18,350
of our grapeseed oil
coming out.
490
00:23:18,390 --> 00:23:19,690
Now, smell it first.
491
00:23:20,650 --> 00:23:21,490
Ooh.
492
00:23:23,760 --> 00:23:26,950
Oh, my God. Oh, my God!
493
00:23:26,990 --> 00:23:30,090
-You get the nice aromas?
-Wow! It's so rich.
494
00:23:30,720 --> 00:23:33,190
It actually...
495
00:23:33,220 --> 00:23:36,520
It tastes like no other oil.
No one's ever had an oil
that tastes like this.
496
00:23:36,550 --> 00:23:40,290
It is not nutty,
actually, at all.
497
00:23:40,320 --> 00:23:42,590
It still has a really nice
neutrality to it.
498
00:23:46,290 --> 00:23:49,350
[Zooey] And just like
Chef Tim taught us when
we started this journey,
499
00:23:49,390 --> 00:23:51,950
the neutral flavor
of grapeseed oil pairs
500
00:23:51,990 --> 00:23:55,190
with everything
from soups,
to salads, to salmon.
501
00:23:55,220 --> 00:23:58,290
And don't even
get me started on that
super high smoke point.
502
00:23:59,550 --> 00:24:02,760
Grapeseed oil
has a smoke point
of 485 degrees.
503
00:24:02,790 --> 00:24:06,690
-That is insane. What?
-So, it's like way above
frying, and...
504
00:24:06,720 --> 00:24:07,990
-Look at this, you...
-I mean, that's like
505
00:24:08,020 --> 00:24:09,890
-broil temperature.
-...You got some nice
searing going on,
506
00:24:09,920 --> 00:24:13,420
-and it does not smoke.
-And no smoke.
507
00:24:13,450 --> 00:24:14,760
-[Nanette] Let's
get these in the oven.
-[Valentin] Okay!
508
00:24:14,790 --> 00:24:16,590
-Thank you very much!
In the oven...
-[Nanette] I love it.
509
00:24:16,620 --> 00:24:17,760
...and we'll be ready
with the next one.
510
00:24:17,790 --> 00:24:20,590
-A little bit goes a long way.
-[Sophia] Stunning!
511
00:24:20,620 --> 00:24:22,050
[gasping] Oh, my gosh,
512
00:24:22,090 --> 00:24:23,350
-onto the grill.
-[Valentin] I'm
gonna put them.
513
00:24:23,390 --> 00:24:24,820
-[Sophia] Perfect!
-[Valentin] Okay, there we go!
514
00:24:32,490 --> 00:24:35,350
But I'm just loving it's not
just the oil, 'cause you
can have the wine, too!
515
00:24:35,390 --> 00:24:36,690
-It's everything!
-[Valentin] Yes.
516
00:24:36,720 --> 00:24:38,190
-[Nanette] Yeah. Well...
-[Sophia] It's so great...
Oh, my gosh!
517
00:24:38,220 --> 00:24:39,520
-It's just insane.
-[Valentin] Just a little
drizzle, doesn't take much.
518
00:24:39,550 --> 00:24:40,950
Just a few drops,
look at that.
519
00:24:40,990 --> 00:24:43,790
[Sophia gasping] See,
and all... Also, like,
how elevated this is.
520
00:24:43,820 --> 00:24:46,690
So, I do wanna talk about
sort of health benefits.
521
00:24:46,720 --> 00:24:48,620
It was the whole motivation
of what got us into this.
522
00:24:48,650 --> 00:24:52,120
-[Sophia] Really?
-We felt that
this is an oil that has
523
00:24:52,150 --> 00:24:55,990
all the wonderful cooking
applications, and it has
these amazing health benefits.
524
00:24:56,020 --> 00:24:59,090
It raises
the good cholesterol,
while lowering the bad.
525
00:24:59,120 --> 00:25:01,290
And triglycerides,
lowering them.
526
00:25:01,320 --> 00:25:04,290
It is half the saturated fat
than olive oil.
527
00:25:04,320 --> 00:25:06,190
-Wow!
-[excitedly] And it was like,
nobody knows this!
528
00:25:06,220 --> 00:25:07,320
-[Nanette laughing]
-[Sophia] Wow!
Look at me!
529
00:25:07,350 --> 00:25:08,550
-Yep, Salut to sante.
-[Sophia] So, cheers to that.
530
00:25:08,590 --> 00:25:10,250
-[all] To your health.
-[Valentin] To your
health, huh?
531
00:25:10,290 --> 00:25:12,320
-[Sophia] Oh, my gosh!
Oh, I love doing this.
-[Valentin] Cheers!
532
00:25:18,820 --> 00:25:21,490
Thank you for coming
on this tour de fat with me.
533
00:25:21,520 --> 00:25:22,920
We got so much done.
534
00:25:22,950 --> 00:25:25,990
We debunked
some of the worst
myths about fats.
535
00:25:26,020 --> 00:25:29,250
We made a checklist
of must have fats
for our kitchen,
536
00:25:29,290 --> 00:25:32,990
and even discovered
some delicious new ones
to impress all our friends.
537
00:25:33,020 --> 00:25:34,450
I'll leave you with this.
538
00:25:34,490 --> 00:25:37,090
If you're looking
for just one oil
that's the perfect combo
539
00:25:37,120 --> 00:25:41,120
of versatile,
reasonably priced,
healthy and eco-friendly?
540
00:25:41,150 --> 00:25:43,920
Let me recommend
to you... [drum roll]
...Grapeseed.
541
00:25:43,950 --> 00:25:45,520
It's the jack of all oils.
542
00:25:45,550 --> 00:25:47,550
Or the oil of all trades,
you decide.
543
00:25:49,050 --> 00:25:50,520
Hi, it's me again.
544
00:25:50,550 --> 00:25:53,490
Ever wonder if that
bougee bottle of juice
is really worth eight bucks?
545
00:25:53,520 --> 00:25:56,220
Yeah, me too.
I have answers.
See ya next time.48418
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