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Interview: Curtis Stone · The Smallzy Show

• 0:10
  Speaker 1: iHeart podcasts, hear more kiss podcasts, playlists, and listen live
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  Speaker 1: on the free iHeart app A Small Shirt The Smallesy
• 0:21
  Speaker 1: Show right now though, wrapping the show up at this afternoon.
• 0:24
  Speaker 1: Our guest is mister Curtistone. He's cooked for Paul McCartney
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  Speaker 1: Adele the SAG Awards. He's back on Master's Chef in
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  Speaker 1: Channel ten this week, and he's dialed in right now.
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  Speaker 1: Apparently he's in the car in California. Dude, the last
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  Speaker 1: time I saw you, we were stuck in a car
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  Speaker 1: together in the rain in Melbourne at the Grand Prix.
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  Speaker 2: How could I forget it?
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  Speaker 3: Because one of those magical moments, wasn't it?
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  Speaker 4: It was the highlight of the day because it was
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  Speaker 4: the only time that I was dry while we were there.
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  Speaker 3: Oh tell me about Okay, let's chat.
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  Speaker 1: Welcome to our kitchen, homegrowing celebrity chef who plays up
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  Speaker 1: in Michelin Star Magic all over the world.
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  Speaker 2: This is Curdistone right now.
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  Speaker 4: Please welcome Credis stone On.
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  Speaker 3: Hey where are you?
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  Speaker 1: Apparently you're in a somewhere in San Francisco or something.
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  Speaker 3: Mister who you cooking for?
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  Speaker 4: I am I've literally just driven over the Golden Gate Breach.
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  Speaker 4: As we were talking and as we were saying, hello,
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  Speaker 4: I've just gone back here. I'm up in Wine Country
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  Speaker 4: at the moment working on a TV show, and yeah,
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  Speaker 4: I've been in Philly for the weekend.
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  Speaker 2: So yeah, beautiful mountain around.
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  Speaker 3: A beautiful well.
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  Speaker 1: Hey, let's quickly get the plug out of the way,
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  Speaker 1: because you're going to be on MASTERSHIF this coming weekend,
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  Speaker 1: setting big challenges for the contestants. Yes, quickly tell me
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  Speaker 1: about that, because then when I've got like a world
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  Speaker 1: renowned chef on the show, I've got a lot of
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  Speaker 1: questions that i just got to.
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  Speaker 3: Hit you with.
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  Speaker 4: Yeah, for sure, it's going to be a really fun episode.
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  Speaker 4: I've been lucky enough to be involved with the show
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  Speaker 4: for eighteen years and it's such a great show, super positive,
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  Speaker 4: and this is a really fun one this weekend with
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  Speaker 4: Sunday and Monday, we're setting a challenge. The contestants have
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  Speaker 4: to come up with a pie and an ice cream,
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  Speaker 4: so we're very excited to see what they can come
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  Speaker 4: up with. And someone's going to win a life change prize.
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  Speaker 4: I'll leave it at that.
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  Speaker 3: Yeah, no, Pat, Well, I'll give it away.
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  Speaker 1: Whoever wins gets to be stocked in coals, which is huge.
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  Speaker 2: That's sure.
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  Speaker 4: I mean, can you imagine the entire country you've been
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  Speaker 4: able to eat your ice cream the day after? Oh?
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  Speaker 3: Absolutely, it's pretty cool. Absolutely.
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  Speaker 1: Now, a couple of talking points for Curtis Stone while
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  Speaker 1: he's here on the show. Number One, my sister in
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  Speaker 1: law would love to say that the coal's glass bowls
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  Speaker 1: you're doing.
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  Speaker 3: She really loves those at the moment.
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  Speaker 1: So are we just that's the thumbs up from the
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  Speaker 1: glass bowls. Just so you know, I didn't know what
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  Speaker 1: she was talking about, but she asked me to mention it.
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  Speaker 3: Nice yeap Number two, number mate.
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  Speaker 4: If you can get them for free, you just spend
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  Speaker 4: twenty bucks and you get a credit and you can
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  Speaker 4: get down there and redeem them for nothing.
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  Speaker 2: You've got to get in.
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  Speaker 1: But talk to me, how different are they from normal
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  Speaker 1: glass bowls? Are they Curtisstone certified? What's the story?
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  Speaker 2: They sure?
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  Speaker 4: We've made sure that they can go into the oven? Yeah,
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  Speaker 4: you can bake in them, you can cook in them.
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  Speaker 4: And then of course they come with a lead that
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  Speaker 4: you can remove some of the air so your food
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  Speaker 4: will actually stay pressure when you use them. So yeah,
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  Speaker 4: the beautiful glass containers that you can cook servant store.
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  Speaker 3: Oh my god, look at that.
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  Speaker 1: I love the way he just turns it on that
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  Speaker 1: he's got it there, he's got it down.
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  Speaker 3: Pat.
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  Speaker 1: I want to say congratulations. Your La restaurant, Gwen, was
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  Speaker 1: just in the top fifty of the world's best steak restaurants. Congratulations, mate,
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  Speaker 1: I've had the pleasure of eating there. The food, I
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  Speaker 1: can say, top fifty indeed, very well done. How does
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  Speaker 1: one cook a good steak? Because I feel like I'm
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  Speaker 1: very inconsistent with it. Man, I'm very I just I
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  Speaker 1: can't nail it.
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  Speaker 3: What's the trick?
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  Speaker 4: Well?
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  Speaker 2: What do you cook?
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  Speaker 4: Well?
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  Speaker 3: I love and I feel it. I love to do
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  Speaker 3: a little.
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  Speaker 1: I feel it because you know, it's a great cut
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  Speaker 1: of meats, always tender.
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  Speaker 3: What I struggle with is the thickness of it.
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  Speaker 1: And they're not like charring too much of the outside
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  Speaker 1: before I get rid of the super raw on the inside.
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  Speaker 1: Walk me through, how am I fixing this?
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  Speaker 2: Yeah?
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  Speaker 4: Look, the truth is a felon is actually one of
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  Speaker 4: the more difficult ones to cook because it is a
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  Speaker 4: thicker piece and it's a little bit harder to cook
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  Speaker 4: it just right.
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  Speaker 2: You know.
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  Speaker 4: That's the important part. You want to get a good
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  Speaker 4: shower on the outside, so leave it on for a
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  Speaker 4: good couple of minutes before you turn it. And one
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  Speaker 4: of the secrets is try not to mess with it
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  Speaker 4: too much. So often I see people cooking a steak
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  Speaker 4: and as soon as they put it in the pan,
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  Speaker 4: they want to touch it and poke it and prod it.
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  Speaker 4: You want to let that caramelization start happening on the
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  Speaker 4: bottom of the steak before you turn it over, So
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  Speaker 4: give it a couple of minutes, turn it over, give
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  Speaker 4: it another couple. Of course, it depends on how thick
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  Speaker 4: it is how many times you're going to repeat that.
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  Speaker 4: But another important thing is to rest it before you
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  Speaker 4: cut into it.
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  Speaker 1: So the rest, the rest is very important. Is a
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  Speaker 1: good rest signified when the juices flow. Is that when
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  Speaker 1: you know you've rested a lot.
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  Speaker 4: Enough, it sure is. Yeah, Look you've you've got to
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  Speaker 4: let it cool down just a little bit. So they
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  Speaker 4: say rest for half the time it takes the cook
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  Speaker 4: So if you cook times eight minutes, you've got to
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  Speaker 4: rest it for four before you come.
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  Speaker 1: It and quickly while I've gotcha when it comes to
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  Speaker 1: the pan on that I feel it okay, because I'm
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  Speaker 1: just using this as an opportunity to just ask you.
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  Speaker 1: Are we doing high heat on the pan or is
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  Speaker 1: that where I'm going wrong? We should be doing like
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  Speaker 1: medium to high so we don't get too much of
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  Speaker 1: a char.
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  Speaker 2: Good high heat? Okay, yeah, Okay, Where.
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  Speaker 1: Do you stand on air fryers? Because I feel like
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  Speaker 1: that's an underrated kitchen appliance. But I feel like you're
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  Speaker 1: going to have a strong opinion on them.
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  Speaker 2: I love them.
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  Speaker 4: I think they're fabulous. You know that small capacity all
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  Speaker 4: air fry really is. It's the convection of them with
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  Speaker 4: a bit more airflow, a bit better fan, right, But
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  Speaker 4: because it's normally a small cavity, it means that you
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  Speaker 4: do blast that air around it so it's super efficient,
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  Speaker 4: doesn't heat up your house too much, you know, Like
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  Speaker 4: I think they're like everything.
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  Speaker 2: There's air fries and then there's air fries. You can
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  Speaker 2: get great ones.
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  Speaker 4: You can probably get some crummy ones as well, but true,
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  Speaker 4: now I'm big I'm a big fan.
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  Speaker 1: You've blow my mind here, Curtis. I never thought you
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  Speaker 1: would have given the okay to the air fryer.
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  Speaker 2: Yep.
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  Speaker 3: Yeah.
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  Speaker 1: Well, and while I'm going to push my luck here?
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  Speaker 1: Where do you stand on microwave meals? If one's time
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  Speaker 1: for it's okay, isn't it.
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  Speaker 4: Look Look, if you have to heat things in a microwave,
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  Speaker 4: not gonna kill you. But I always think there probably
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  Speaker 4: is a better way of doing it, you know. I
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  Speaker 4: think most meals, even if they're even if it's pre
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  Speaker 4: prepared food, there is a better way to heat it
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  Speaker 4: up than the microwave. But as the last resort, I
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  Speaker 4: get it. We don't have one at our house, so
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  Speaker 4: that probably tells you something.
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  Speaker 1: Yeah, okay, Well if the chef, if the chef amongst
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  Speaker 1: this doesn't do microwave meals, then then maybe you know,
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  Speaker 1: in a microwave, then there's there's the answer to my question.
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  Speaker 2: Right Yeah.
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  Speaker 4: Yeah, I don't like the way it heats the food either.
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  Speaker 4: I think you know a great substitute.
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  Speaker 3: Okay, I like that.
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  Speaker 1: You know what I've never asked you ever in all
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  Speaker 1: of the time, who's the most famous person you've cooked for?
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  Speaker 4: Oh? Goodness, ah, the most famous? I mean I cooked
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  Speaker 4: for Paul McCartney. He was one of my favorites and
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  Speaker 4: he's super well known.
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  Speaker 3: Yeah, no, that's super famous.
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  Speaker 2: You know, you actually customers.
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  Speaker 1: Do you know what I was going to ask? Have
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  Speaker 1: you ever cooked for like a president or a chef,
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  Speaker 1: like someone who they sent in to taste your meal
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  Speaker 1: to make sure you hadn't poisoned it, like you were
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  Speaker 1: a spy like that type of level, like a like
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  Speaker 1: a real head of state.
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  Speaker 2: No, I haven't.
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  Speaker 3: Okay, Well, that's disappointing. That's disappointing.
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  Speaker 1: I was hoping you'd say, yes, you know, let us
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  Speaker 1: know when you ever, because I heard I don't know
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  Speaker 1: if this is true or not, but if you're like
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  Speaker 1: a big famous head of state, sometimes they will fly
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  Speaker 1: in the food when they go to a foreign country
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  Speaker 1: because they don't trust like the local government not to
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  Speaker 1: try and knock him out.
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  Speaker 4: That's serious business. I never know that.
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  Speaker 1: Actually, here's a better question. Have you ever had like
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  Speaker 1: an obnoxious celebrity in la coming to Gwen asking them
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  Speaker 1: to cook food that they've delivered themselves?
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  Speaker 3: Or are they all just happy to eat whatever you
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  Speaker 3: serve up?
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  Speaker 2: But you're going to ask me if there's anyone I've
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  Speaker 2: tried to poison?
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  Speaker 3: Well, that too, that too, I've never.
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  Speaker 4: Tried to poison anyone. No, none of those mushroom stories
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  Speaker 4: at my wrist shot. But we look, there's all sorts
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  Speaker 4: of people. You know, Celebrities are normally some of the
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  Speaker 4: easiest people to deal with, believe it or not.
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  Speaker 2: And the bigger they're start, the easier they are, you.
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  Speaker 4: Know, like it's not mely the reality stars that cause trouble.
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  Speaker 4: But look, we've been we've been very fortunate. We've got
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  Speaker 4: to cook for great people. And you know when I
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  Speaker 4: last year, I cooked the SAG Awards, so I think
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  Speaker 4: every celebrity in Hollywood was at that, you know, so
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  Speaker 4: I've probably cooked for a bunch that I don't even
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  Speaker 4: I couldn't even name because I didn't have time to
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  Speaker 4: walk out there and see.
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  Speaker 2: Who was there.
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  Speaker 3: You know, Oh, absolutely, no.
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  Speaker 2: Celebrities are normally pretty easy.
• 9:00
  Speaker 1: Guy. Okay, okay, this weekend, This weekend on Master Chef
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  Speaker 1: on ten curdistone. Pleasure to see you get back to
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  Speaker 1: Australia soon and hopefully we'll go to the g PRE
• 9:09
  Speaker 1: next year.
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  Speaker 3: And it's not raining all right.
• 9:11
  Speaker 4: It's good to hear your voice, mate, can I'll be
• 9:13
  Speaker 4: back there shortly, Thank you show.
• 9:16
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