Kane Brown is both excited and nervous to make his first avocado toast—despite not eating toast, avocado, or tomatoes. In this episode of “Good House/Bad House,” the singer goes head-to-head with Nicole Papantoniou, Director of the Kitchen Appliances Lab at Good Housekeeping, as she attempts to teach him to cook using only her words. Watch as Kane learns how to cut an avocado (sort of), figures out which knife is the bread knife, and cracks the best egg of his life—all while whipping up a restaurant-quality dish and having fun along the way.
Stream Kane Brown’s new album ‘The High Road’ here: https://KB.lnk.to/TheHighRoadAY
#KaneBrown #TheHighRoad #GoodHouseBadHouse #GoodHousekeeping
Stream Kane Brown’s new album ‘The High Road’ here: https://KB.lnk.to/TheHighRoadAY
#KaneBrown #TheHighRoad #GoodHouseBadHouse #GoodHousekeeping
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LifestyleTranscript
00:00Ooh, I hear it.
00:01It sounds good.
00:03Ah!
00:05This is Good House, Bad House, where good housekeeping
00:07experts teach celebrities how to perform different household
00:10tasks with just our words.
00:12I don't know what I'm doing right now.
00:13I'm just having fun.
00:14Did you burn yourself?
00:15The apron saved my life.
00:16Mom looks terrible.
00:20Hi, I'm Nicole Papantonio, the director of the Kitchen
00:22Appliances here in the Good Housekeeping Institute.
00:24And today, I'm here with Kane Brown.
00:27How are you, Kane?
00:28I'm good.
00:28How are you?
00:29Good.
00:30Today, we're actually going to walk you
00:31through making avocado toast, so it's an open-faced sandwich.
00:35I'm excited and nervous.
00:38We have our GH aprons here, so if you want to put that on.
00:42It's a swaggy apron.
00:44First up, we have an induction burner.
00:46Do you use induction or gas?
00:49You just taught me a new word.
00:51Oh, perfect, this will be really fun.
00:53We're going to start by pressing the on button
00:55while your pan is on the burner.
00:57And we're going to set the temperature button to about 425.
01:02And then you'll have your olive oil next to you.
01:05Yep.
01:06So we're going to put some olive oil in the pan
01:08so we can actually toast our bread.
01:10And I'm putting a generous drizzle.
01:14So like one to two tablespoons.
01:15So you do what feels right to you.
01:21I'm going to have you take the bread knife out,
01:24and we are going to cut the sourdough into one-quarter inch thick slices.
01:30Which one is the bread dough?
01:32So what do you have in your hand?
01:34I'm going to say this one.
01:36Okay. I can't see it.
01:37It's jagged.
01:38Perfect.
01:39Nice.
01:40So go ahead and cut one-quarter inch slices,
01:43and we're going to want two that we could work with.
01:46Can you use the cutting board if you want?
01:47Oh, yeah. I forgot there was a cutting board. My bad.
01:49That's how I cook at home. I cook on a plate.
01:52How's your pan looking?
01:54My pan?
01:55Yeah.
01:56Are we smoking or are we in a good spot?
01:58It's chilling.
01:59Okay.
01:59Is it on?
02:00It's on.
02:01Okay.
02:02And in front of you, there's going to be a thermometer.
02:04Do you see that?
02:05So you can use that to see what the temperature is
02:09of the center of your pan.
02:10Yep. He's doing over speed.
02:12It's 442.
02:13Okay, perfect.
02:13So let's get your bread in there because that is nice and hot.
02:16All right.
02:17And again, you want to swirl it around a little bit
02:19so this way we have oil on all parts of the bread.
02:21And of course, be careful because things are hot.
02:24Mm-hmm.
02:24And you want it on the sea.
02:26So mine's going to be chunky.
02:27I did a thick piece of bread so that I could put some stuff
02:31on top of it and make it look pretty.
02:32How many pieces of bread do you have?
02:34I have one.
02:35Okay. Let's do two.
02:36Yeah.
02:37A little behind.
02:38A little behind.
02:39That's fine.
02:40As long as our oil is not catching on fire,
02:42we're in a good spot.
02:44If you're using your serrated knife, it might sound silly,
02:47but moving it back and forth will give you good results
02:50versus like a carving knife that you just sliced through.
02:55And I hear you doing the back and forth,
02:57so that's a good sign.
03:00I feel like I need a little bit more oboeil.
03:01Can I put more?
03:02Yeah, absolutely.
03:03I feel like this is a nice, upgraded way of doing things.
03:07I just use a toaster.
03:08Okay.
03:09So versus the skillet action.
03:10This is a little fancy for me.
03:14So I already flipped my bread.
03:16Where are you in your steps?
03:18I flipped mine about five times already.
03:20Five times.
03:20That's really good.
03:21And how's it looking?
03:22It should be nice and golden brown.
03:25It's white.
03:26Okay.
03:28So maybe add a little more oil.
03:30A tablespoon or two tablespoons
03:33will probably give you an even layer on the bottom of the pan.
03:36So once it starts looking a little crusty,
03:39let me know and then we're going to flip it.
03:41You say crusty?
03:42Yes.
03:43Yeah, okay.
03:43That side of the bread is crusty.
03:44Okay, fantastic.
03:46I'm on a really strict diet,
03:49so I'm not eating gluten.
03:50So do you normally eat toast?
03:53Not anymore.
03:54I know you're a fan of eggs,
03:56but what about avocado?
03:58Not avocado.
03:59Do you like tomatoes?
04:01Not really.
04:02Okay.
04:03I wish I knew these things beforehand.
04:05I eat like I'm numb.
04:07I would love to be able to go home to make this.
04:09And be able to make it.
04:10And I think you said, too,
04:11that your wife likes avocado toast,
04:13so maybe we'll learn.
04:14Yeah, my wife eats like she's a rabbit.
04:16Okay, so she'll like this.
04:17My bread is even starting to smoke and be more crispy.
04:22Mine is, too.
04:23Okay, good.
04:24So we could take that off the pan.
04:26And I'm using my hands,
04:27but I do have a spatula here for you.
04:30And this is a fish spatula.
04:32And what's really nice about this is it's flexible,
04:34so you should be able to get under there nice and easy.
04:37Yeah, I'm having problems.
04:38Okay.
04:40If you saw this one piece of bread I got, you'd laugh.
04:43Honestly, as long as someone would want to eat it,
04:45that's what we're going for.
04:47And while you do that,
04:48I'm adding more oil to my pan,
04:50and then I'm turning down the temperature.
04:53And once you have a nice, generous layer of oil in the pan,
04:58we're going to crack two eggs into it.
05:01So crack it on the table horizontally,
05:04and then you'll be able to open it right into the pan.
05:07Ooh, I hear it. It sounds good.
05:10Ah!
05:12Did you burn yourself or did you splatter?
05:14No, but the apron saved my life.
05:16Okay.
05:17That was the best cracked egg I've ever done in my life.
05:19Okay. By the way.
05:20No shell. At least I don't see any.
05:22So today we're learning to make a fried egg.
05:26And what's fun, it's going to get nice and crispy around the edges.
05:29So that's what we're going for.
05:30This is what normally happens.
05:31Now I got to dissect.
05:36There we go.
05:38So I'm already on my scramble.
05:39I'm moving to the scramble.
05:40I'm already moving it around.
05:42Is that what you're doing?
05:43I'm not. I'm letting it just sit flat and fry up.
05:46My bad.
05:46And I have two really pretty yolks
05:49and a lot of bubbles.
05:50And I'm looking for the edges to get really crispy.
05:53So if you're scrambled, how scrambled are you?
05:56Oh, I mean, I'm like dry.
05:58Okay.
05:59Like super dry.
06:01I feel like some people eat those like this, but I would not.
06:04So you like yours more well done or?
06:06There you go.
06:06But hey, I mean, it looks like a Waffle House egg.
06:10Okay, that's really good.
06:11Y'all have Waffle House or do you?
06:12I don't have Waffle House.
06:14Yeah, this looks like a Waffle House egg.
06:17I just took it off the plate.
06:18It looks fried and done.
06:19Okay.
06:20So you know what?
06:20Let's actually move over to the avocado.
06:23So if you grab one
06:27and then there's also...
06:28Is this an avocado?
06:30It is.
06:31I feel like we just cheated.
06:33So this is an avocado slicer, pitter,
06:36and then it actually slices it into nice strips for you.
06:39So you're going to hold the avocado vertically
06:42and you're going to slice around it.
06:44And you kind of want to find the pit.
06:46So this way we have two nice halves.
06:48I'm going to look so bad.
06:51So which part is the cutter?
06:52Because they all look sharp.
06:54The pointy part.
06:57So you're peeling it or?
06:59I'm not peeling it.
07:00I'm just slicing around it.
07:01So this way you have two halves
07:04and the skin is still going to be on.
07:06I don't know what I'm doing right now.
07:07I'm just having fun.
07:08Let me know when you have your two avocado halves.
07:13I feel like...
07:16Do we need another avocado?
07:17Should we try again?
07:18No, no, no. Hold on. Give me two.
07:19Okay.
07:21There's a seed.
07:22Yes.
07:23You learned.
07:24It sounds like yours is already out.
07:26So we're going to move to the next step.
07:30So can you scoop the avocado out of its shell?
07:34Am I putting this on the bread or am I putting this?
07:36Okay.
07:37Right now I'm mashing the avocado with a fork.
07:39I'm spreading it like butter right now.
07:41Well, that's good.
07:42Oh, is it good?
07:43Yeah, why not?
07:43Okay, cool.
07:44Yeah.
07:45Mine looks terrible.
07:46I would not eat this.
07:48And then after you do that,
07:52we're going to season the avocado with some salt.
07:54I usually like using my fingers to just sprinkle a little bit.
07:58I was going to do that, but I didn't know if it was sanitary or not.
08:00It's sanitary or worse.
08:00I've always wanted to do this.
08:04So we have that.
08:05I might have been a little too much.
08:06I'm sorry.
08:07You said you're trying this?
08:08Probably not.
08:09Yes.
08:10This is the fun part of all of this.
08:11And then I put the egg on top of the avocado.
08:14Can you put the egg on top?
08:16Am I making a sandwich or a piece of bread?
08:18We're making avocado toast, so it's an open-faced sandwich.
08:21Okey-doke.
08:22And we'll have two pieces.
08:23So what are yours looking like?
08:25Trash.
08:27I need a little more descriptors there.
08:30So you're about to get the Waffle House egg on top of the smeared avocado.
08:37OK.
08:38So it sounds like we're on the same page.
08:40And do you have two of them, or does one look different?
08:42Yep, I have two.
08:43OK, cool.
08:44Do you see the pepper grinder in front of you?
08:46Pepper, yep.
08:47Yes.
08:48We're going to crack some pepper on top of the egg.
08:51And we're also going to add more salt to the egg.
08:53And this is actually one of my favorite pepper grinders.
08:56It does it really coarsely or finely, so whatever you did works.
09:02The last little part, and again, you told me you don't like tomatoes, so I feel bad.
09:05But I figured we could make, like, a little salad on the side.
09:08So that little serrated knife, we're going to use that to cut the tomatoes in half lengthwise.
09:13Let's go with lengthwise.
09:14We basically just want a nice little side that we could add to the egg.
09:22And I'm going to start plating it so we could try.
09:24If it makes you feel better, even mine doesn't look absolutely perfect.
09:27But it'll taste really good.
09:29Mine looks pretty good.
09:30OK.
09:32So let's divvy it up.
09:33So there's some tomatoes on your plate and a toast on each.
09:37And then I'll talk you through how to, like, season the little tomato salad.
09:41You're going to salt your tomatoes a little bit.
09:44And add some more oil.
09:47If you take some of the basil leaves, we could either cut them or we can tear them.
09:53Yeah, I shredded my beans.
09:54Oh, perfect.
09:55OK.
09:56So I'm just tearing them with our hands.
09:57And that's just going to release the flavor and the oils in there.
10:01We can use our little fork and spoon to, like, mix them around.
10:05And then we were hoping to try them.
10:07Or at least we could show each other.
10:09I wish I could show it to you and it looked like straight out of a restaurant.
10:12But honestly, even mine looks a little bit like it could use some more love.
10:17Voila.
10:20It looks really good.
10:21Don't lie to me.
10:22No, it does.
10:23It looks like.
10:24Want my salad?
10:25So here's a more well done egg.
10:27This is really pretty.
10:28Honestly, this looks like a restaurant.
10:32Let's see.
10:34A little crunchy.
10:35Which is good.
10:36Really?
10:37Yeah.
10:38She's so gasoline.
10:39No, it is.
10:40Oh no.
10:41It is actually fun to cook when you're doing it with somebody that's fun.
10:45So thank you.
10:46And thanks for having me.
10:47I'm Kane Brown and I'm a terrible cook.
10:49I'm too hungry.
10:51.
10:55,
10:56,
11:00,
11:05,
11:07,
11:08,
11:09,
11:12.