Kimbal Musk
speaker
257 appearances
1 recordings
1 series
first heard Mar 2024
last heard Mar 2024
Kimbal Musk’s voice in public audio — every appearance, attributed to the second.
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Appearances
And the love that he put into the time with us, and of course he's a legend. There were moments like that where I'm like, wow, okay. He also, just like the other chefs, didn't have any concern berating anyone. So he berated our master chefs. Saying, I don't trust these people to teach you how to make scrambled eggs. So I'm gonna do it instead.
Well, first of all, for me, it's a learning journey forever. So I make scrambled eggs, I mean, I've made it 10,000 times or more or whatever.
Pretty much. Okay. So I will wake up... and be held accountable by my kids to make scrambled eggs. So this happens every morning. And I know all the steps. muscle memory level kind of steps. I don't know how much while I know it. And then I'll cook it and it's very meditative for me because you have to focus.
So most scrambled eggs, soft scrambled egg recipes are 10, 15 minutes to get them to that perfect softness. And the recipe that I got from Chef Alan was something that you do in 90 seconds. But it requires total focus. If you look up for a second, you're going to miss the perfect moment where you have to stop and get those eggs out of the pan. Because the eggs will keep cooking.
And so it's this meditation. And sometimes you hit it perfectly. But most times... Could have been a little softer, could have been a little firmer, could have been a little bit more salt, could have been a little bit more pepper. And so what's really fun about the morning is my kids are kind of into it. So they're sort of like we critique the eggs every morning. Do they have a rating system?
It's more like... And again, it also comes back to how people feel, right? So my kids can be in a bad mood and they can be grumpy. Or it's like a Michelin star system, like what? No, no, it's more like, oh yeah, I like my eggs a little more gooier or yesterday it was this way, but a little bit more salt, a little less salt. Salt is usually the one That is because not all salts are equal.
So if you are used to working with a certain kind of salt and then you just are forced, for some reason, ran out of salt to use some other salt, you actually don't know how to use it. You really want to have the same salt all the time. They have a page on salt in the book, which is fascinating. Salt is... You got to get to know your salt. You got to love your salt.
And you got to use it over and over and over again. And it will teach you how to use that salt. Your own palate will tell you how salty you like things. But if you change it up and you mix up a whole bunch of salt, you've now multiplied your learning path So for me, my favorite salt is kosher salt. And I like to use that all the time.
And if I ever change it, I might sprinkle a little bit of Molden salt, which is a crunchy, sort of a flaky salt. But it's more for that when you're actually eating. For the texture. It gives you texture as well as salt, exactly. You wouldn't use it on scrambled eggs. But if you switch out your salts... It's a different weapon.
And also not even all kosher salts are the same. It's the particular salt that you like, get to know it. Get in a relationship with it. It's like great. You will learn so much.
So it's by feel, and that's where you get the relationship. So in fact, in the cookbook, I have QR codes that people can scan because what I struggle with recipes is they don't teach technique, right? They can describe the technique, but they don't teach the technique because it's a technique. It's not a recipe. And so one of the lessons is how do you salt vegetables?
a steak and the answer is not here's a teaspoon and you do it this way the answer is use kosher salt so you can see with your eyes because they're little flakes how much salt is on your steak and then taste it cook it and then taste it you know do you think you didn't need more or you needed less okay now next time put a little more on because you can see it
And it's about learning the fact that you want to be able to see how much salt is on the steak so that you can then train yourself for the future of how much salt you want on your steak. Yeah, but then the steak and the salt kind of dance together. It depends on where the steak came from.
That's true. All the thickness of the steak, that'll make a difference. But for the most part, if you... If you're able to see it, versus table salt, for example, this just disappears. You just can't see what you're putting on your steak. You can't really learn as a result.
Yeah. Like a good New York strip from a good rancher that, you know, there's a lot of... discussion, controversy on how cattle should be raised. And we have a very different approach, which is we know how our cattle are raised. We go to the farm. We get to know the rancher.
And sometimes you do want to have them be finished on, like they'll be grass-fed for the most part, but then there's some sort of cool recipe of food you're giving them that will then make them taste better. And sometimes it is actually pretty good to have 100% grass-fed. I've had some amazing ranchers that show me that the flavor is all there.
For the average person that might go to Whole Foods or a grocery store, I think the simplicity of a good steak, it is important to get good sourcing, but also it's just good.
Yeah, New York strip. Yeah. I like the fact that it's lean, but if you want the fat, you can dive into that little strip of fat or you can leave it alone because you don't want it that night. And it's also a great steak for adding something.
Like if you want to, you could either do a pepper sauce or you could do a lot of ground pepper, which gives it a peppery, it's not sauce, but it's a peppery steak. It's a really good, a canvas for other things.
Yeah, pretty much. Actually, I will say there's another one, garlic. This is my favorite recipe for steak is you season it, both sides, salt and pepper, You saute it in a little olive oil, barely anything. And you're getting a nice crisp, like a golden, dark golden brown on both sides. The other trick with cooking a steak is don't touch it. You just put one side.
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