Cooking

skillet is that you actually have a wider surface area, so it cooks more evenly. It reduces faster. So, it kinda cuts back on the cooking time. So, with a big pot, I would say you might need to simmer it for actually 10 or 20 minutes, but you'll get the same results. So now that the garlic is starting to sizzle, we're gonna go ahead and add the tomatoes. -Okay. -Okay. -Oh, I just add them in whole like this or big chunks? -Yup. Well, actually, these are roughly chopped in. -Okay. -The other thing you can do is just kinda crush them with your hands because the tomato sauce cooks for about 20, 25 minutes and so that will break it down and kinda make it that nice chunky sauce that we

make sure to cover your grill when you're actually like doing the cooking because what the grill does is sort of act like an oven. Set this down here. And it just keeps the heat circulating so you don't lose the heat which will, number one, change the cooking time if you leave it up and it also might prevent the center from cooking through and sort of burn the outside which is definitely not what we want. And I've mentioned earlier that there's a difference between direct and indirect cooking . For most foods that take around 15 minutes to 20 minutes, you're going to want to use indirect heat which allows it to sort of cook in a more like oven-like surrounding and what that does is prevent the outside from burning but allows you to still maintain enough heat so you'll cook all the way through it to the middle. And so for something like a beef patty where you might want to eat it medium rare and that sort of thing, you can do it actually over direct heat the whole time and that will just burn the outside or char the outside-- excuse me-- for a nice, smoky flavor without cooking through all the way to the middle. Whereas for the turkey burgers because you want them cooked completely through, you're going to

the grill to keep the heat inside. So the burgers have been cooking for about 3 minutes to 4 minutes and I'm going to check on them. And the heat is still about 350 degrees which is great. All right. And they smell fantastic. And one tip to keep in mind when cooking burgers is that if they-- when you slide the spatula underneath, if they don't release naturally on their own, then they're probably

because you want the cheese to melt during the last minute of cooking . When flipping the burger patties, be sure to use a new spatula especially when working with poultry like chicken or turkey. You

just coat the entire surface. You can also use a tablespoon of cooking oil or nonstick cooking spray if you'd like. I personally like butter. I just like the flavor. It's nice, rich, and creamy. Alright. We're just about

you've wanna actually start the butter and then start-- sort of start cooking down the onions-- -Okay. --until they're soft and they're caramelize however you like them and then add the cream sauce and seasoned

it's too thick, you can also save some of the residual pasta cooking water and just sort of-- I used it on top because it's nice and starchy, so it'll help the sauce to actually