Grab and Go Soups: What Store Bought Soups Are Really Made Of | Dr. Oz | S10 | Ep 81 | Full Episode
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Soup, the one-pot wonder meal.
But just how healthy is it?
We found some with 1,311 milligrams of salt.
We're spooting out the truth on those grab and go soups.
Plus, it's the dish on Oz.
A brand new series with everyday recipes and easy food hacks you can make tonight.
Can I get an ooh in an aisle?
Ooh, no!
This week, crazy quick meals.
I love that.
Coming up next, y'all ready for season 10?
Yeah!
Today we investigate the grab and go soups.
You turn to this time of year to escape the cold.
Now, whether you're getting your soup from the grocery store, the local deli, or the fast food place, the question is, do you really know what's in there?
You know, are they store-bought soups that are out there that are drowning your diet?
Take a look.
Delicious and versatile soup is the original one-pot wonder meal.
Sweet or savory, hot or cold, soup has been heralded throughout history as being both economical and nutritious.
And soup ingredients like vegetables and herbs are usually cooked in their own juices, which increases the potency of vitamin and mineral uptake, all while providing your body with fluid, which makes soup a true superfood.
Credited with power to conquer colds, boost metabolism, battle body fat, even help with body detox.
And lately, soups have gone gourmet, with trendy offerings popping up in specialty shops offering hot soup stations, grab-and-go soups, and more.
But could all this convenience be canceling out soup's health benefits?
And what's really going into the takeout soup you're filling up on?
Since not every ladle has a label, we went undercover to get the real scoop on grab-and-go soup.
Sending our med unit to gather soup samples before sending them to a lab to find out exactly what's filling your soup bowl.
And before we dive into the results, let's meet three busy moms that say they turn to grab and go soups every week while they shop and run errands.
Kim says it's the busiest time of the year.
Soups keep you going.
Why do you love them so much?
Oh gosh, I love them because it's convenient.
I don't have to cook.
Microwave is my best friend.
And so I just like it because it's convenient and fast and easy way to go.
And Stefania, your favorite soup of all this time of year.
Favorite soup is chicano soup.
Is that it?
Yes, I did bring it with me.
It looks nice and full.
Yes.
You didn't drink it yet?
You didn't eat it yet?
Not yet.
And Marjorie, what's the issue for you?
What do you want to know about soups?
For me, soups are my favorite go-to, but I'm more concerned.
I mean, I want that soup, but...
This smells really good.
I'm more concerned when I'm at work and I go downstairs.
What's in those soups?
What's in those packages?
I see them sometimes like schlucking it out of a bag.
What's the nutritional facts?
There's nothing labeled.
How much salt is in it?
I'm going to answer all your questions, but there's one question you didn't ask them to start with.
Okay.
Which is, what else happens to that soup that didn't mean to have happened to that soup?
The first thing we uncovered about grab and go soups was inspired by this viral video.
I want you to watch very carefully.
I'm going to describe what I see.
See if you agree.
You see this guy, right?
Standing at soup counter.
Nothing too different.
Nothing out of the ordinary.
You all agree?
Looks good.
Watch.
Just a guy contemplating which soup he will go for, but he just lifts the ladle casually, unsure.
Does he kind of like this soup?
He helps himself to a little taste.
I mean, right out of the ladle.
Look at that, right?
Hey, come over here.
Or don't run away.
No.
That's the same ladle that you're going to use a few minutes later to serve yourself.
No, it's not.
Oh, no.
I've retired soup.
You retire.
Well, I only point this out because it's not always what they put in there.
It's what else happens to it.
This is obviously not the norm.
This is a big, big problem.
I wish someone would have caught this.
But I'm going to give you some tips about things you should look for in the soup area, right?
Because they are ways of avoiding germs.
So, very specifically, when you come to the ladle, I don't want you doing what that guy did.
But see this handle here?
Yes.
My hand's touching it, isn't it?
It is.
If somehow this handle slips into the soup because it's the wrong ladle for that container, then my fingers can get into that soup just like his lips touch that soup.
Not so good.
So don't fish the handle of the ladle out of the soup.
You don't want to do that.
And the other thing is, it's always better to scoop from the bottom up.
First of all, all the goodies are down there.
But more importantly, it's hot at the bottom.
That's what the heat is.
So you want to get the best nutrients, but you also want to get the hottest soup.
That way you know nothing's growing in it.
Gotcha.
Now, aside from food safety, what else are you worried about inside of soup?
You can be sabotaging your diet.
Well, the ingredients, I happen to be diabetic, so I need to know what the sugar intake is and everything.
And if there's nothing labeled or anything that tells me what's in it, how do I know?
All right, grab a seat.
Listen carefully.
You're going to want to know all this information.
I'm looking forward to it.
I brought an expert nutritionist and the author of the Diet Detox book Albert here to uncover the truth.
The next thing we found in our investigation is that the nutrition info is not always available at the grab and go places.
Explain why this is a problem for consumers.
Well, these grab and go soups are so convenient, and often we think we're making a healthier choice than, say, grabbing a slice of pizza.
But we don't know what's in these soups.
So most of the time you might have a description that it's chicken noodle, but you don't have the ingredients and you don't have the nutritional labels.
So soup can be a bit of a mystery, but it's really important that you ask what's in it.
We went to a bunch of grab and go places and some of the restaurants did have the nutritional labels behind, you know, behind the register.
So you have to ask.
But what's most important is that sodium is invisible.
So you don't ever know the amount of sodium just by looking at a soup.
So we went one step past.
We had previously sent food samples from grab and go stations to a lab for nutritional testing.
And we discovered the sodium levels vary greatly in grab and go soups.
The soups tested range from levels that I think are pretty reasonable at 454 milligrams of sodium for serving.
But watch this.
Not 500, not 700, not 900.
We found some with a whopping 1,311 milligrams of salt.
This was so high, we rechecked it.
We rechecked it.
Now the FDA actually has a recommendation.
They say, you know what?
Ideally, you want to be in that 590 per eight ounce serving ratchet.
That's a pretty good number, right?
I'm happy with that.
That's the goal for us.
But that's not what we're finding.
So, Brooke, how surprised are you by these results?
You know, I'm not surprised, to be honest.
Again, sodium is invisible, so we don't know, and it's what makes the soups taste good, and it's also preservative.
So it's not surprising at all.
So give us some hacks.
Which soups should we be choosing in order to make a healthy option for ourselves?
Sure.
You'll never go wrong with a broth-based soup.
So let's just put that out there.
Broth-based is almost always your best bet when it comes to calories, when it comes to fat content.
So always look for a broth base.
But I also love soups with mushrooms.
Mushrooms are a great immune booster.
Really surprising.
But they're a natural source of vitamin D.
So that really helps your immune system.
As a dietitian, I'm never going to turn down anything with greens, right?
The phytonutrients here, the kale, the spinach, anything that you can get.
The Swiss chart here, any green-loaded soup is always going to get a yes and no.
I knew the kale was coming up.
Yes.
It's always got to come up.
Okay.
And then tomatoes, really surprising, but a tomato soup is sort of like the orange juice of soups.
Tomatoes are loaded in vitamin C.
So again, another great immune booster that could be really beneficial for your health.
Tomato basil, it's a really great, often not creamy soup.
It's a great way to go.
But what if you do like cream-based soups?
Because a lot of people do.
And once in a while, you want to splurge for that because it's even more than a meal.
So the way that I recommend working with cream-based soups is that if you're not willing to indulge, right, have your regular soup.
So let's go for the tomato basil, let's go for the chicken noodle.
And then instead of having dessert, why don't you opt for a small container of the creamy soup or the chowder-type soups, right?
It's less calories, most likely, than any sort of candy bar.
So why wouldn't you go for that instead?
Yeah, go for the savory.
So you take a small container, fill it not all the way, obviously.
Yeah, take the smallest one, fill it halfway up.
It's a savory form of dessert.
Give me one more hack, and I know it's out there because I heard the rumor about it.
I'd never heard this before.
It's brilliant for grabbing gross soups.
Right, so I always want vegetables and protein, but if I'm getting the tomato basil, there's no protein.
I love for my clients to cake, get a soup, fill it up three-quarters of the way, and then go to the salad bar, get some extra spinach, get some chicken, pay for that separately because that's the way to do it.
Then throw it into your soup, let it sit for a few minutes, and you've got a really loaded soup.
I told you you'd like it.
It's not even kale anymore.
Genius, when we come back, we look at instant soups and what's really under the lid.
And here are my favorite foodies of the dish.
We are uncovering the hottest trend on Instagram that will make you look like a restaurant chef.
Alice, what are you making?
A one skillet, steak, and carrots.
It's crazy quick, easy, and delicious.
We're back investigating your favorite instant soups to reveal what's hidden and what's hiding in the packages.
I'm here with nutritionist Brooke Allopert and Chef Roblet Ali to help us investigate all this stuff.
Chef Roblais, explain why these instant soups aren't just for kids anymore.
Well, lots of adults eat this.
You know, it's quick, it's easy.
All you need is hot water and you're good to go.
All right.
So you have two styles, two kinds that I've learned about.
I knew the first.
Well, there's two kinds.
You can get it in a packet, you can get it in a cup, and you can even get it in a bowl for number three.
At the ends of the day, these are all instant soups.
And at the ends of the day, they all come in with a whopping sodium punch.
So we're talking 47% of your daily sodium intake in this just now.
And what's the difference between fresh noodles and what we find in these?
So the main difference between the two is that either they're dried differently and/or they also have all the preservatives.
So Brooke, what do they use to prepare these instant soups?
Because they're different.
These things sort of make noise.
These are sort of quiet.
Right.
Well, you can clearly tell which ones are fresher versus not.
But what's really important is that these are using a preservative called TBHQ.
And honestly, anytime you see those letters, you want to avoid it.
They're what's found in nuggets and in candy and basically anything processed.
And as a dietician, I'm going to ask that you avoid it.
All right.
Battle Minister soups are convenient and tasty, but the salt content is worrisome and they may fail to deliver the full nutritional load that fresh soups do.
The good news is you don't have to sacrifice speed for nutrition.
So when we come back, Chef Roblé shows us his hot and ready soup that you can make in three minutes.
That's right, three minutes or less.
I'm here with my favorite foodies of the dish.
We are uncovering the hottest trend on Instagram that will make you look like a restaurant chef.
What are we making?
Oh, I'm going to make you guys my coconut cauliflower rice.
It is so darn good, you're going to forget about regular rice altogether.
Yum.
We are back with Chef Roble, who says he has a soup you can make at home right now in three minutes or less.
He swears he can.
What is this thing?
Okay, this is straziatella, which is basically Italian egg drop soup.
Ooh, it's a good, good thing, you know?
I like when you said a straziatelle, straziatella.
Yeah, so I've, I'm not gonna lie to you, I've eaten this a few times.
I've only made it once in my life, but I have made Chinese style egg drop soup a million times.
It's the same idea.
It's super easy.
Okay.
So first off, you got the broth.
Yeah, so you can use either, you can use vegetable broth, totally fine.
I would go with chicken broth.
You're going to put eggs in there anyway, so chicken and chicken.
We're winning, right?
We're winning.
It's so simple.
Yeah, it makes a lot of sense.
So this is super easy.
So you want this stock or broth to come up to a boil and then turn it off, right?
So in here, I have eggs that I've already whipped together.
I have some parm, right?
I have some parsley, which is already in there.
I put pepper, fresh cracked black pepper.
Now you could put salt.
I don't think you need to put salt because that parmesan is already salted.
There's my.
Yeah, let's let's we've been talking about sodium, right?
If it's already salty, that's how you think like that when you cook, you know?
So, um, okay, got this.
So it's this easy, guys.
Just gonna whip this broth around, and we're just gonna just kind of whip it in there with a fork.
A little slower, okay, a little more gentle.
Did I splash your dog?
I like it.
I was tasting it.
You can't splash a good doctor.
Okay, so the key is to pour it slowly into something that was just boiling when you turn the heat off on.
Right, right.
See, those eggs are already cooked, right?
Oh, they are cooking.
Look at that.
They're already cooked.
That liquid is at least 212 degrees.
It happens fast.
So I'm just going to fold in a little bit of spinach.
It doesn't need to cook.
Just wilt is baby spinach.
Yep, the residual heat.
Boom, we're done.
That was less than three minutes.
That was it!
Done.
That was it!
Done.
All right, one second.
Now, here's the thing.
Very convenience, right?
You actually put the soup into these little containers.
The audience is trying right here.
Yeah, come on.
We got one for you up for me.
Okay.
I want to say, have you guys tasted it yet?
All right, I want some honest stocks here.
What do you think?
It's great.
Very natural, low-salt, and you could explosion.
I think you should have one soup.
I could live on soup.
Could live on soup?
Yes, I could live on this one.
All the ingredients, and there's no clump of eggs in there.
I love it.
They like it.
Roblox, they like it.
Thank you.
Get this recipe online.
Plus, give your soup a healthy makeover with a few easy tips at drive.com.
We'll be right back.
Nice job, Roblais.
Wipe on, wipe off.
Just how many germs are you really getting rid of?
You're going to be so stunned.
We've got the dirty truth on disinfectant wipes.
And I investigate disposable wipes.
Wish you guys would spell this right now.
They may be flushed, but they're not forgotten.
They're not decomposable.
Correct.
And that's causing us big issues.
Plus, just how safe is your home hair dye?
All nuise.
That's coming up on Friday.
Welcome back, everybody.
Today, another edition of our new series, The Dish, celebrating food, which we all are talking about, but from the most delicious food trends in pop culture to the virus sensations, hitting up your newsfeed.
Of course, the hacks that can turn anyone into a master chef.
And here to dish it all out is my daughter, Naphney.
So what are we cooking today?
Oh, good stuff, good stuff.
We've got quick, crazy meals we are completely obsessed with.
One skillet steak dinner that you can make in 20 minutes, you guys.
And the supermarket shortcut you're going to love.
It's cauliflower rice like you've never seen it before, four different ways.
And we're actually going to show you my hat for reheating leftovers.
That's a total game changer.
So stay tuned for that.
We've got the best foodies on the planet.
Who would you invite to the party today?
It is a party today.
I do.
We have Food Network Fave and Iron Chef, Alex Garnicelli.
Best-selling author of the Family Table Cookbook and Food Network star Jazz Malette.
Woo!
And international TV and TV star and celebrity chef, Grace Ramirez.
Hey guys!
Okay.
We're having some fun while you guys dish.
We're dishes.
Yum.
We'll check in with you and make sure you guys are paying attention and also check in with us.
This is the dish.
Okay, so today's food is all about quick and easy.
I want to know what is your favorite quick and easy meal.
You're coming home from a long day.
The kids are crazy.
What are you making?
I mean, for me, it's about the dishes.
I just don't want to clean up.
No.
Once I'm through eating, I just want to lie horizontally and daydream.
So, one pan meal.
I take a couple pork chops, a couple anything, an easy cut of meat, some garlic cloves, some little vegetables, all in one pan.
Your sink is empty, no dishes.
That is a real problem.
I love that you guys are moms because for me, easy is a quesadilla.
Like, you know, corn tortilla, cheese in the skillet, avocado slices, and that's it.
And boom.
We are there trying to get some veggies and kind of sneak some whole grains.
I keep turkey meatballs that I actually shred veggies right into when I make them in the freezer.
Reheat those bad boys, throw them over some pasta, then you're ready.
You're off to the race.
It's jarred red sauce.
I'm not afraid of jarred red sauce.
There are some great ones on the market.
Okay, let's dive right into our hot dish.
You guys, this is where we break down the biggest food news from the trends sizzling around Hollywood to the stories that are blowing up your news feed.
And our first topic at the hot dish is, would you organize your pantry like a Kardashian?
Yes.
No.
No, you don't.
Just whatever it is.
Yes.
Oh, yeah.
And honestly, I mean, everything they touch is turning to gold, so maybe.
But here's, take a look at this picture of Chloe Kardashian's cookie jars.
Here she is.
Here's Chloe Kardashian.
This is her selection of cookies that she keeps on her kitchen island in these neat little stacks going all the way up.
I mean, she calls this Chloe C D, like OCD.
I couldn't keep cookies like this around in my house because I would literally go through.
I'm sure those have been there like seven years.
No one's ever gone in and tried.
That's a diet trick.
They're so perfect, you don't want to eat them.
You wouldn't know if that's a good one.
Yeah, so someone.
Someone has to be eating them.
I think Kim is eating all the cookies.
Yeah?
Those cookies are the key to success.
All right, well, my dad has an audience challenge to see who can stack like Chloe Kay the fastest.
Oh my God.
Okay, we'll get after it.
I found the most OCD people in the audience.
I've got Diffie here, Brandy here.
They're your containers.
Are you guys ready to go?
All you got to do is stack it like a Kardashian.
Okay.
Do it like a Kardashian.
Do it.
Go.
Check back in with us.
Go, go, go.
Get out of here.
Cookies are not.
They're stacking away.
They're so proficient.
Not as easy as it seems.
Not as easy as it seems.
Oh, chop one, chop one.
Dacky, you!
It's a tie!
I'm getting anxious, washy!
Dacky, take it away!
Are we obsessed with perfection?
I think so.
Look at this.
Oh, my goodness.
I mean, that's not quite perfection.
You guys did pretty good.
You did what you needed.
This is the pretty dish.
It's perfect.
But you're not having to find that Kardashian.
No, I'm actually obsessed with this because I could never do it.
I literally did not get the organizing, Gene.
I think that my jar would be very small because I would eat most of them doing it.
Find a jar, two stacks, eat the rest.
To me, that sounds like a good idea.
There is a cookie lady.
There's a job description in the Kardashian clan saying, you know, do you know how to organize cookies?
Maybe.
Everyone has their unique skill set.
I do think we're kind of obsessed with this idea that maybe if I had everything in my pantry completely organized, everything would come together more easily in my life.
I wouldn't feel so, you know, crazy standing in front of the closet trying to get dressed every morning.
I would have my kids' lunch boxes ready to go, you know, 10 minutes before they had to leave.
Exactly.
The reality is that we're not, we could make our pantry perfect.
We're still crazy.
We're still all crazy.
You actually sent us a picture of your pantry.
Should we show everybody this?
Yes.
Our house is like.
Wow.
Batch me, y'all.
This is a very personal moment, though.
What's in your pantry?
It's like asking a woman to show you what's in her medicine cabinet.
It reveals her world to you.
So I'm curious that what's in here.
I'm a chef.
This is like seeing my underwear drawer.
Very private stuff.
I think it's very Kardashian.
I think it's a Kardashian pantry in the works.
Thank you, Alex.
I think you're almost there.
Don't you guys say you, Alan?
All right.
Another viral trend that has people flipping out is pickle pizza and ice cream.
All right, this sounds interesting.
We have, this is a pickle pizza.
This is regular, I guess, margarita pizza with pickle slices right on top.
I happen to love a pickle.
I think that actually puts kind of dirt.
You know what?
That little bit of acid, that little bit of crunch could cut through the fat nicely.
Look, I honestly have never.
I've never thought so.
I've never gotten over pineapple pizza yet.
Like, I'm still not into it.
I can't even try pineapple pizza.
I've gotten displayed with people about that.
I totally, I can't do a pineapple on a pizza, Hawaiian pizza.
I have a question.
What is it about pickles that people are going crazy?
I mean, I've always loved pickles, but now it's a thing.
Like, I've always loved pickles, but I'd be like, the pickle craze.
What's happening?
And I'm glad you love a pickle because I actually have some of the pickle ice cream for all of us to be.
Please bring that up.
I'm gone.
Here you go.
What's up, frozen pickle?
With a frozen pickle, guys.
Get into that.
Look at this.
Thank you.
Well, it's really pretty.
It's definitely Insta-story words.
Smell it first.
Smell it.
Oh, I would love to.
You know what it smells like, smells like cucumber ice cream.
Okay.
This could be refreshing.
I might use this as a face cream.
I don't know yet.
Thank you.
This looks really good.
Okay, I'm going to wait to see what y'all think.
I like it.
I'm down with it.
I really am.
The audience is like, nope.
In the front row, we have a couple people just kind of smirking.
In addition to chocolate, you know, strawberry, you could do like a little spamone squirrel with vanilla and pickle and melon.
Did you ever get when you were a kid a gift basket and all like the variety of body lotion scents, like every single one that the store smells?
And there was that cucumber melon one.
Yeah, that's what that tastes like.
Literally exactly like you took the same flavoring and stuck it in there.
A frozen pickle like that.
I like the frozen pickle.
I don't know.
I'm not sure if in my life.
I don't need it.
I don't need any more reason to eat more ice cream.
So I'm going to go ahead and let you have all of it.
Yeah, you can have it as you want.
And actually, because you're taking the side of pickle ice cream, I think it's time we bring up another score that you're trying to settle.
Yes, I know what you're going for here.
Alex is after it on Twitter, you guys.
I really am.
Our very own dear, sweet Alex Borno Shelley, she's starting one of the most memorable wars Twitter has ever seen.
This is what she tweeted, and I quote: a hot dog is a sandwich.
End of story.
No.
No!
Absolutely not!
Absolutely not!
Like, Alex, look.
In Venezuela, in Chile, in Colombia, in Germany, it's a thing.
You have our own category.
Like, hot dogs don't look like that.
They have like avocado.
They have like stores dedicated to them.
No.
I think you're unbelievably charming.
And I love your blood.
However, I just want to say, is it not two pieces of bread with filling?
Yes.
It's not.
It's one bread with anything in between.
Okay, let me ask you this.
Hamburger?
Sandwich?
No, no, no, no.
A hamburger is not a sandwich.
Anything between two pieces of bread.
Is it quesadilla or sandwich?
No!
Absolutely not!
All right, all right.
We're gonna keep settling this debate over here.
Up next, we are speeding up one of the hottest trends in cooking.
One skillet meals with Alex's recipe that you can make in under 20 minutes.
That's dinner on the table, under 20 minutes.
You heard that right.
Don't go away. Wipe off.
Just how many germs are you really getting rid of?
You're gonna be so stunned.
And I investigate disposable wipes.
They're not decomposable.
Correct.
And it's posing us big issues.
All nuance.
That's coming up on Friday.
Three, two, one.
Woo!
Quick meals will make you look like a restaurant chef.
Alex, the secret to making a meal taste like it's been simmering for hours.
The skillet.
That's how we get there.
Keep that in your purse too.
Yeah, this is just in case anybody doesn't like what I'm making.
All right, so how do we do this?
I am cooking right now some skirt steak and my dish is skirt steak with carrots with a ginger lime glaze.
Oh yum.
One skillet, everything gets done.
Why thank you.
So I just want to start out by saying there's no shame in waiting for the sizzle when you're cooking something.
Put a little oil in your skillet.
Can you smell it?
Take a nose bath.
Yes.
I like skirt steak because it's affordable and it has that mixture of like a little bit of fat on the outside and meat on the inside and it's beefy, you know, like you like your friends.
You know what I'm saying?
A lot of personality.
Woo!
Do you guys like like rare, medium, rare, or well done?
And what does it say about you?
On skirt steak, I like medium rare.
That's my go-go because it stays tender.
Otherwise, I feel like it can get a little tough otherwise.
I agree, but actually there are a lot of things that are really important.
I've got what I like is you get the meat flavor in the skillet, you take the meat out, and then you cook the carrots.
And I'm going to add garlic to that.
Ooh, garlic.
I'm the garlic queen.
Ooh.
Give us your garlic hack, Grace.
I have a hack.
Look, so you know, when I'm doing a big catering job, I have a lot of garlic because I make lots of chimichurri.
People love chimichuris.
Latinos, we're obsessed with garlic.
We put garlic on everything.
Thank you very much.
Aho.
You know?
And so usually I get all the garlic clubs and I put it in two gigantic metal bowls and I shake them, shake them, shake them.
And like that, I'm actually working out while I'm cooking.
But you can do this at home.
You can put it in a jar and then you can just go.
Oh yeah.
Oh yeah.
You want some more?
This is great for this part right here.
Oh, you have some nice tone by the way.
I can't dance like that at all.
No, there's a lot of rhythm in this garlic.
I just let someone chop the garlic.
And then look.
Look.
Hey.
Boom.
Boom.
And then just do your thing.
I'm going to have to use this because we actually put 18 cloves of garlic in our lasagna.
So I'm a little garlic.
It's not a good recipe for date night, but it's great.
Wait, tell me something.
You took the pan with all the fat that rendered out of the steak and the flavor, and then you're cooking your carrots inside it.
And then we make the carrots mustard, garlic, a little honey.
It smells.
It looks very light.
And then pickle ice cream.
I definitely do not.
This is a sandwich, though.
It looks like a steak dish with carrots, but it's actually a sandwich.
Yes, it's sandwiched between two skillets.
Okay.
And then we add a little fresh lime to the honey at the end.
Yum.
Can I get an ooh in an eye?
Ooh, no.
Wow!
And then, I mean, honestly, the garlic, the honey, the lime, a little mustard, the zest, the ginger.
The ginger I add at the last minute just grated.
You don't want to cook ginger a long time.
And I bet we benefit more from the antioxidants when we can cook it, right, Doc?
No?
Silence.
All right, good check.
All right, so we mix all that together, and then literally we just slice up the steak, right?
Now slowly.
Well, there's actually a trick in this slice situation here.
There is a nice thing.
Before we move away from your cast iron skillet, because I know that you're such a fan of controversy, now that you've ignited the nation on sandwiches, there is also a cast iron skillet controversy.
My dad is in the audience polling people about how they like to clean their skillets.
Tell us what's happening.
Danielle's going to start us off.
How do you clean your skillet?
in the dishwasher?
What?
Damn!
She did not know how much she was going to say that I had I have no idea.
How do you clean your cast iron skillet?
I like to just take a bit of oil and a paper towel and then I stick it in the oven to season it.
Who thinks it's blasphemy to wash the cast iron skillet with soap?
Me.
I do.
This is the worst of the hot dog controversy.
It is.
You have a hack, Jeff.
The cast iron skillet washing in the dishwasher is just blasphemous.
Sorry, Blue.
I love you.
But here is a hack, okay?
So you put a bunch of salt.
You could use kosher or not.
And then you cut a potato in half and you're going to do like this.
I like your dog.
What this is about caring about your cast iron.
Now, I have to tell you honestly, sometimes I use a gentle mild soap on the back of a skill.
What do you give you guys a soap?
No!
No, it's a gentle soap.
I've been loving it.
I think it's like a salt.
And then you season it after soap.
I'm already fired because I said the hot dog is a sandwich.
Yeah.
And I'm a professional chef, so I imagine you think I'm going to have some romantic answer about, you know, the salt of the earth and whatever.
Look, if it's dirty, I'm going to scrub that with soap and hot water.
Yes.
And then you re-oil it.
And then you re-oil the skillets, like reseasoning it.
Because sometimes something gets sticky and messy and you just don't feel like it's fully.
You don't need to.
I totally hear that.
Vibration on exactly.
I'm going to take a bite of this delicious.
Wait, show us how you cut the steak really fast.
Yes.
Alex, show us how you slice the steak super, super quickly.
We let it rest 10 minutes, right?
Yeah, so this is the real question.
You have this skirt steak and it has dotted lines.
You think it says cut me here.
Follow the lines.
You actually want to do the opposite.
By going against that natural grain and slicing it against the grains, you actually tenderize the meat.
So when you chew it, it's more tender.
You can't even wait.
Jump it on that steak.
I'm getting it on these carrots.
Like right here.
Fantastic.
A little judge.
These carrots are fantastic.
You guys can get both these recipes for Alex's quick and crazy quick steak and carrot one skillet meal on dras.com slash the dish.
And all of our shareable pics and step-by-step instructions are up on Instagram.
Follow us at the dish on Oz.
And when we come back, our supermarket shortcut for the hottest new food in stores.
Don't go away. Wipe on, wipe off.
Just how many germs are you really getting rid of?
You're going to be so stunned.
And I investigate disposable wipes.
They may be flushed, but they're not forgotten.
And that's causing us big issues.
Plus, just how safe is your home hair dye?
All new Oz.
That's coming up on Friday.
Back with a quick cook challenge to transform one of my favorite cruciferous vegetables.
Cauliflower!
It's the best!
And they're doing it using frozen bags of cauliflowers.
I'm going to head over to the audience and see how long it takes them to get dinner on the table.
Well, Dapta, you and the team, take it away.
All right, good.
Yes, so we all started with these same bags of frozen cauliflower, riced cauliflower, and we all made them our own special ways.
Jazz, tell us how you made your cauliflower.
So I made a chicken curry cauliflower rice.
Yeah, take a look at her.
Make it up at home.
Check out the video.
Okay, so I'm sauteing my chicken with some onions, some turmeric, some yellow curry.
Yeah, baby.
Don't put curry.
Don't put curry, you like curry.
Special request.
Oh, my God.
Spicy, yo!
Cooked and white.
Cooked and placed?
In goes the rice cauliflower for this chicken curry cauliflower rice.
And it's going to be amazing.
Yum!
That was delicious, but your four-year-old Nyla wasn't having any of it.
That's my little Nyla.
She is the boss of my kitchen, okay?
Like she's done.
How does she know curry is spicy?
Anyway, she's smart.
And how am I going to play and cook at the same time?
Oh my gosh, she's too much.
That is always the way.
Mom's hardest critic is her kids.
That's cute, though.
I love that idea for a curry rice, though.
That's great.
Okay, so now we're going to see what Alex did with her same cauliflower rice.
What'd you do?
I made risotto.
Oh, of course.
Yum.
Yeah, with just some cheese.
As you should.
I just mixed cheese, a little water, some frozen peas, and we'll see you later.
Simple Alfredo style.
Let's see.
Let's take a look at our video.
What are my ingredients for my little clever cauliflower risotto?
Fresh scallions, frozen peas from the supermarket, pre-cut frozen cauliflower, and parmigiano-reggiano cheese that's already grated.
And this is all the ingredients warming together.
That cauliflower splash of water with the parmigiano regggiano in the base of the risotto creates a little bit of creaminess and saltiness without being super heavy.
And this is super tasty.
The pop of the peas, the little oniony bite from the scallions, tastes really like a risotto.
I'm going to just plate it up like this.
That looks delicious.
And you know what I love also?
You can always tell a professional chef because they know that fewer ingredients but better ingredients with a lot of quality go actually much further.
Don't crowd the dish, let it sort of breathe on its own.
But did you miss all that sort of rich parmigiano and the arboreal rice and the normal sort of risotto or were you happy with your cauliflower version?
No.
No, I didn't.
I just think the cauliflower is really light and fresh.
And I think when you just add the cheese and the piece, I wanted it to be simple because I think if we're eating something like this, you know, a little cheese and you just say, I close my eyes and it's rice.
Yeah.
Sort of.
Almost.
All right.
And Grace, of course, you also made your version of cauliflower rice.
What'd you do?
You know, I'm obsessed about cauliflower rice baia.
Wow.
Yum.
That's good.
Yeah.
All right, babe.
Well, let's take a look at Grace in action in her kitchen.
We're going to make a cauliflower rice baia.
So here we have the cauliflower rice.
We have red bell pepper.
We have shrimp.
Number one, saute the shrimp.
Very hot pan.
Now we add some tomato paste, some spayero.
Now we add some cauliflower rice.
Now we have our shrimp back.
Tupsa paprika.
For a little bit more color and that Spanish touch.
Hope you like my cauliflower rice.
Bailla.
Boom!
You are so creative.
I love that.
I was.
I'm going to show you mine.
You already saw three beautiful recipes for how to use this.
I want to give you one more.
This is my coconut cauliflower rice, kind of riffing on a sort of Thai takeout coconut rice type of blend.
So the first thing I have here is two tablespoons of coconut oil that I've heated up and you can see it's glistening here.
I'm going to go in with some scallions.
Yeah, just cook.
Let's cook some.
Thank you so much.
I like watching other people cook.
I know.
A little bit easier for a change.
So I also have a Fresno chili here.
I took the seeds and stems out if you don't like it spicy.
Now, something I did before I got the pan with the coconut oil, I toasted a bunch of coconut flaked coconut.
I'm using unsweetened here.
You can use wheat if you like it a little bit sweeter.
Your dad approves of the low sugar.
Yeah, I'm always thinking, you know, a little soy sauce and then a little bit of extra salt, but the soy sauce already has good.
This smells amazing, guys.
Okay, it smells so good.
It's beautiful.
So you eat with your eyes first.
It's beautiful.
It does smell good.
You obviously want to have people perfect.
Like aroma therapy.
And that toasting coconut feels and smells like the tropics to me.
And then I'm adding in that bag of cauliflower rice plus about a half a cup of thick coconut milk here.
A quarter to a half a cup, depending on how wet the rice is, because I want it to stay all dentist, so I'm not going to cook this too long.
Thank you so much.
That was amazingly quick, like literally in real time.
Smells so good.
And then it looks like this.
But then it looks like this.
And you see, it gets nice.
What I like to do, so it doesn't break apart, is I spread it like so and then you kind of walk away, leave it for a minute or two, let it brown.
It turns out like this, and then, thank you Grace, for purple scallions, something else I like to do to give it a little bit of crunch.
Some chopped cashews here.
The rest, oh the rest, of this toasted coconut again, I'm all into this texture here some of the greens from those same scallions, and because Grace did them so beautifully, I'm gonna throw these on too.
And then I actually, just to give it a little bit of a change, you have a kidney colada give you a little bit of a lime zest there, and because Alex, I know you like a little lime juice, I might even give it a little squeeze, definitely.
And then I do like to throw a fried egg on top.
Yeah, this looks amazing.
This really looks amazing.
I'm coming right here all right now.
I gotta tell you I feel like you guys at home probably have eaten cauliflower rice before because you watched Dr. Oz show and he's told you how good this is for you.
But I think a lot of America took them a while to catch on and now guys get this people are fighting over the last bag of cauliflower rice in the in the freezer sections.
It's crazy town, uh it, which I think is you know, a little extra, kind of a kind of amusing.
This is really amazing.
Yeah, I love it really good.
I'm so happy you guys can find these recipes on Droz.com.
Slash the dish and all of our shareable pics and step-by-steps are on instagram.
Follow us on at the dish on OZ.
Don't go away. Wipe on, wipe off.
Just how many germs are you really getting rid of?
You're gonna be so stunned.
We've got the dirty truth on disinfectant wipes and I investigate disposable wipes.
Wish you guys would spell this right now.
They may be flushed, but they're not forgotten.
They're not decomposable correct, and it's causing us big issues.
Plus, just how safe is your home hair dye?
All new Oz.
That's coming up on Friday.
We're back with The Dish.
Oz and Daphne has the kitchen find of the day.
And it is, drum roll.
Drum roll.
It is the instant pot.
Have you heard about this instant pot?
It is you.
Everyone here is excited, as you should be.
It is the biggest cooking trend right now.
Everyone is completely obsessed with it and it might even be on a few of your Christmas Christmas list.
It definitely should be.
The Instant Pot is perfect for anyone looking to save time in the kitchen while making nutritious and delicious meals.
I made all of these using this one pot.
That's how quick meals can come together and so much variety.
Tacos, chili, cheesecake, ribs, anything else.
Cheesecake?
Yeah, I know.
It's incredible.
It really is incredible.
You could even use the Instant Pot to make a pulled pork sandwich, which I know is one of your favorites.
It's also a personal favorite for game day.
So I want to show you how it's done.
Pulled pork takes a long time.
If you were to make it, if you were to make it for me, how long would it take?
Pulled pork is one of those things where the longer you let it cook, usually the juicier it is.
So I'm talking six hours, seven hours, eight hours, especially if you're using a big hunk of pork.
We're gonna get it done today in under an hour.
Today we're gonna get it done in like five minutes, but normally in an hour.
So here's what we did.
We've chopped up a bunch of pork butt here and I used the sear setting on this Instant Pot to brown them after I tossed each piece in a nice combo of some spices.
So I used some cumin, some paprika.
You could do any kind of barbecue spices you like and a little salt and pepper, of course.
And you're gonna brown them in batches, okay, just like so.
Then you switch your pot to what's gonna be an hour-long cook, and you add all the pork back in, and then I'm gonna add a bit of liquid.
Now, it's not much liquid.
You can see it's about two cups here that I'm adding in, which is apple cider vinegar, water, and tomato paste.
This is gonna add tons of flavor.
And again, the beauty of cooking your pork in this Instant Pot is that it's gonna stay super juicy, delicious, tender meat that I know you love.
My dad will not eat dry meat, so this is really up to you.
I'm gonna torture meat or fish or anything else for that fact.
But you can set it and forget it.
Walk away, take care of the kids, do whatever you're doing.
Okay, so here's what I did.
Lock it in, okay?
Press it to go.
It's gonna cook for an hour.
That's literally all I have to do, okay?
I could even do that.
Trust me, this is why I'm teaching you how to do this, okay?
Once in a while, maybe you'll make some dinner for us.
Okay, but you're putting dinner on the table, so it's okay.
I'm gonna start tasting.
I'm gonna start tasting it, but I mean, how does it actually work?
So, the beauty of it is it keeps the moisture inside the pot while it's cooking.
So, it's doing sort of a dual process, slow cook, and obviously getting it done quickly at the same time.
And it's a pressure cooking mechanism.
It's a pressure cooker using steam pressure to cook the food incredibly fast, but it's an all-in-one meal maker.
So, it's also, get this, a steamer, a warmer, a rice cooker, so much more.
You can even make yogurt in this thing.
It is everything covered.
Yogurt?
Wait, you dug in.
How's this tasting?
I tell you, it is fabulous pulled pork.
It's moist, like you said, it has to be.
It came across this, but I tell you, it's got a tenderness to it that when pulled pork misses its target, that's what you're losing.
So, you have a risk of going overboard on your pork, especially because people are tricky about it.
They want to make sure it's cooked to temperature and it gets very dry easily.
The beauty of this is it stays moist and tender, like you said.
But the other thing that I do is once the cook is done, so about an hour later, you take the pork out and you shred it up like I've done here.
There's gonna be a little bit of juices left in the pot.
You reduce that down again in your Instant Pot, no extra cleanup, which is awesome.
And then I added a little barbecue sauce to that and tossed it all together for you here.
So, it's I practiced before you came.
Oh, we actually got one of these, and my wife has been using it.
This is actually super important.
Before you open this pot up to take your pork out, you have to release the steam.
You turn it to the venting side, the steam will come out.
But the Instant Pot is available at all major retailers in addition to Amazon.com, and it makes the perfect holiday gift for the foodie in your family, which is, I'm going to put this on my list.
The thing is, I want a second one.
So many of our audience members are foodies.
Don't you guys like making food?
Well, guess what?
Our sponsorship partner, Instant Pot, is setting everyone.
I'm talking about everyone, the audience, home with their very own Instant Pot.
So you can start making delicious recipes in minutes.