The Art of Cooking with Samsung's Dual Door Range and Mastering Low and Slow Techniques

We've got garlic, some thyme, and crushed red pepper because heat is always nice in any dish. And you can see it's hot - we're just going to rest the octopus in there. The wonderful thing about the Samsung dual door range is that I can cook my octopus at 200 degrees for two hours and still have the top part of the range set at 375, that way we'll be able to char citrus. We have beautiful Meyer lemons, blood oranges, and Cara Cara orange cut off the ends - just want really thin slices a little bit of olive oil, salt, and acid.

Opposite sides of the same coin and this goes into the oven on top shelf. Me Goss is Spanish for breadcrumbs - you could do this with panko day-old bread or regular breadcrumbs, some smoked paprika which is one of my favorite ingredients just toss these on to your baking sheet going into the oven at 375. The great thing now is we have three things going on - the oven at two different temperatures. We have our low and slow octopus confit in the center, our beautiful migas that are being toasted, and our charred citrus up top.

The Samsung dual Door range is saving us a lot of time working smarter not harder. I think we could say it's the cool thing about the Samsung four-door Flex fridge - the bottom right quadrant has this temperature control where we can essentially replicate keeping our seafood or meat on ice. From the top quadrant, grabbed all my herbs and they're not as cold but just keeping them alive and vibrant. So we have vibrant alive herbs and ice-cold octopus neither of which are going to mess with each other - two different temperatures for two different things and that's ideal.

Salsa Verde is one of my favorite sauces to make. We've got one and a half cloves of garlic, just kind of smash it and then we'll do like two fillets of anchovies - anchovies are the secret ingredient here adds a boost of umami - it's absolutely delicious everyone will notice that your sauce is gonna taste so much better everything like you know what why was that so freaking good why was that so delicious. It's all about just staying out of its way and trying to put some ingredients together that all work in harmony and create something really special.

We get to add in our beautiful herbs and what we're doing is just releasing all of the flavors and we're releasing the aromatics - I'm gonna let you in on a little secret, you always want to continue adding oil because the oil is going to actually coat all of these herbs and prevent them from browning on us. I love to add a little bit of honey to just sort of bump up the sweetness, also love to add a touch of sherry vinegar for some extra acid - q cracks of pepper and you smash until we have a really beautiful consistency.

We got the new Samsung and the old mortar and pestle - I think together we're going to have a very wonderfully present dish. Topping should be done our charred citrus is looking really nice, it looks delicious, it smells even more delicious. Me Goss is done nicely and golden and crunchy all right so octopus is ready - I love this oven I got to get one as soon as you lift the lid you just get hit with this aroma and it's so beautiful and that to me is my favorite part about going low and slow, you truly develop some incredible flavor if you can learn to master those few tips your octopus will look like this too.

And trust me, it'll impress people because we've cone feed this - and it's already cooked. We want to make sure that the pan is really really hot and that way we can develop a crust without overcooking the interior presentation side - it's going to go down first hard's here it'll take a little bit of this, just letting its do its thing. You want these to have a little bit of space and you want to let them cook that's it enjoy the aroma.

To begin plating I'll take a spoon of salsa verde - this is where all the flavor is so I just want to like load it up don't be afraid of it. We'll add some of the citrus octopus comes out, it's beautiful, it's charred, its crispy it's super weird but awesome, a little bit of the migos, some of our salad - and that's it always wipe the edge of the plate and there you got it. Beautiful crispy confit octopus a salad of charred citrus and sorrel bright vibrant herbaceous salsa verde, smoky crispy migos now you can say you learned how to make a beautiful impressive summertime dish.

Bon Appetit please share your favorite summertime meals with us on Twitter and don't forget to hashtag cook like a pro.

"WEBVTTKind: captionsLanguage: enlook if you want to look like a badass you gotta cook schmuck my name is Gabe Kennedy and I am the executive chef at Bon Appetit magazine I'm here at Samsung to give you an inside look at the Test Kitchen and also teach you some pro tips on how to cook my favorite summertime dish charred octopus food is about personal expression it's about breaking the rules of what you thought you should do and following your intuition touch it taste it smell it engage with it have a relationship with your food and to me that is what it's all about to me you know some beautiful crispy octopus speaks summer and so this is a method that's foolproof two hundred degrees two hours crisp it up in a pan and it's totally awesome you will take your octopus from being an average home cook octopus to a octopus cook like a pro so confit ancient method really really delicious foolproof so let's get started we have a little bit of olive oil we're going to get it going I'm jump-starting the cooking process because it's going to take forever for this oil to heat up in a 200 degree oven we have garlic some thyme some crushed red pepper because heat is always nice in any dish and then you can see it's hot we're just going to rest the octopus in there the wonderful thing about the Samsung dual door range is that I can cook my octopus at 200 degrees for two hours and still have the top part of the range set at 375 and that way we'll be able to char citrus we have beautiful Meyer lemons we have blood oranges we have carcar orange cut off the ends we just want really thin slices a little bit of olive oil salt and acid opposite sides of the same coin and this goes into the oven top shelf me goss is a Spanish for breadcrumbs you could do this with panko day-old bread you could do it with regular breadcrumbs some smoked paprika which is one of my favorite ingredients just toss these on to your baking sheet going into the oven at 375 and the great thing now is we have three things going on the oven at two different temperatures we have our low and slow octopus confit in the center we have our beautiful migas that are being toasted and our charred citrus up top the Samsung dual Door range is saving us a lot of time working smarter not harder I think we could see the way of saying it the cool thing about the Samsung four-door Flex fridge is that the bottom right quadrant has this temperature control where we can essentially replicate keeping our seafood or meat on ice and from the top quadrant grabbed all my herbs and they're not as cold but just keeping them alive and vibrant so we have vibrant alive herbs and ice-cold octopus neither of which are going to mess with each other two different temperatures for two different things and that's ideal so let's get it started salsa verde one of my favorite sauces to make we have one and a half cloves of garlic we're just going to kind of smash it and then we'll do like two fillets of anchovies anchovies are the secret ingredient here adds a boost of umami it's absolutely delicious everyone will notice that your sauce is gonna taste so much better everything like you know what why was that so freaking good why was that so delicious it's a anchovy oftentimes you find great ingredients it's all about just staying out of its way and trying to put some ingredients together that all work in harmony and create something really special and now we get to add in our beautiful herbs and what we're doing is just releasing all of the flavors and we're releasing the aromatics I'm gonna let you in on a little secret you always want to continue adding oil because the oil is going to actually coat all of these herbs and prevent them from browning on us I love to add a little bit of honey to just sort of bump up the sweetness I also love to add a touch of sherry vinegar for some extra acid q cracks of pepper and you smash until we have a really beautiful consistency we got the new Samsung we got the old mortar and pestle I think together we're going to have a very wonderfully present dish topping should be done our charred citrus is looking really nice it looks delicious it smells even more delicious me goss done nice and golden and crunchy all right so octopus is ready I love this oven I got to get one as soon as you lift the lid you just get hit with this aroma and it's so beautiful and that to me is my favorite part about going low and slow you truly develop some incredible flavor if you can learn to master those few tips your octopus will look like this too and trust me it'll impress people because we've cone feed this and it's already cooked we want to make sure that the pan is really really hot and that way we can develop a crust without overcooking the interior presentation side it's going to go down first hards here it'll take a little bit of this it's just letting its do its thing you want these to have a little bit of space and you want to let them cook that's it enjoy the enjoy the aroma and then to begin the plating I'll take a spoon of salsa verde this is where all the flavor is so I just want to like load it up don't be afraid of it we'll add some of the citrus octopus comes out it's beautiful it's charred its crispy it's super weird but awesome a little bit of the migos some of our salad and that's it always wipe the edge of the plate and there you got it beautiful crispy confit octopus a salad of charred citrus and sorrel bright vibrant herbaceous salsa verde and some smoky crispy migos now you can say you learn how to make a beautiful impressive summertime dish Bon Appetit please share your favorite summertime meals with us on Twitter and don't forget to hashtag cook like a pro youlook if you want to look like a badass you gotta cook schmuck my name is Gabe Kennedy and I am the executive chef at Bon Appetit magazine I'm here at Samsung to give you an inside look at the Test Kitchen and also teach you some pro tips on how to cook my favorite summertime dish charred octopus food is about personal expression it's about breaking the rules of what you thought you should do and following your intuition touch it taste it smell it engage with it have a relationship with your food and to me that is what it's all about to me you know some beautiful crispy octopus speaks summer and so this is a method that's foolproof two hundred degrees two hours crisp it up in a pan and it's totally awesome you will take your octopus from being an average home cook octopus to a octopus cook like a pro so confit ancient method really really delicious foolproof so let's get started we have a little bit of olive oil we're going to get it going I'm jump-starting the cooking process because it's going to take forever for this oil to heat up in a 200 degree oven we have garlic some thyme some crushed red pepper because heat is always nice in any dish and then you can see it's hot we're just going to rest the octopus in there the wonderful thing about the Samsung dual door range is that I can cook my octopus at 200 degrees for two hours and still have the top part of the range set at 375 and that way we'll be able to char citrus we have beautiful Meyer lemons we have blood oranges we have carcar orange cut off the ends we just want really thin slices a little bit of olive oil salt and acid opposite sides of the same coin and this goes into the oven top shelf me goss is a Spanish for breadcrumbs you could do this with panko day-old bread you could do it with regular breadcrumbs some smoked paprika which is one of my favorite ingredients just toss these on to your baking sheet going into the oven at 375 and the great thing now is we have three things going on the oven at two different temperatures we have our low and slow octopus confit in the center we have our beautiful migas that are being toasted and our charred citrus up top the Samsung dual Door range is saving us a lot of time working smarter not harder I think we could see the way of saying it the cool thing about the Samsung four-door Flex fridge is that the bottom right quadrant has this temperature control where we can essentially replicate keeping our seafood or meat on ice and from the top quadrant grabbed all my herbs and they're not as cold but just keeping them alive and vibrant so we have vibrant alive herbs and ice-cold octopus neither of which are going to mess with each other two different temperatures for two different things and that's ideal so let's get it started salsa verde one of my favorite sauces to make we have one and a half cloves of garlic we're just going to kind of smash it and then we'll do like two fillets of anchovies anchovies are the secret ingredient here adds a boost of umami it's absolutely delicious everyone will notice that your sauce is gonna taste so much better everything like you know what why was that so freaking good why was that so delicious it's a anchovy oftentimes you find great ingredients it's all about just staying out of its way and trying to put some ingredients together that all work in harmony and create something really special and now we get to add in our beautiful herbs and what we're doing is just releasing all of the flavors and we're releasing the aromatics I'm gonna let you in on a little secret you always want to continue adding oil because the oil is going to actually coat all of these herbs and prevent them from browning on us I love to add a little bit of honey to just sort of bump up the sweetness I also love to add a touch of sherry vinegar for some extra acid q cracks of pepper and you smash until we have a really beautiful consistency we got the new Samsung we got the old mortar and pestle I think together we're going to have a very wonderfully present dish topping should be done our charred citrus is looking really nice it looks delicious it smells even more delicious me goss done nice and golden and crunchy all right so octopus is ready I love this oven I got to get one as soon as you lift the lid you just get hit with this aroma and it's so beautiful and that to me is my favorite part about going low and slow you truly develop some incredible flavor if you can learn to master those few tips your octopus will look like this too and trust me it'll impress people because we've cone feed this and it's already cooked we want to make sure that the pan is really really hot and that way we can develop a crust without overcooking the interior presentation side it's going to go down first hards here it'll take a little bit of this it's just letting its do its thing you want these to have a little bit of space and you want to let them cook that's it enjoy the enjoy the aroma and then to begin the plating I'll take a spoon of salsa verde this is where all the flavor is so I just want to like load it up don't be afraid of it we'll add some of the citrus octopus comes out it's beautiful it's charred its crispy it's super weird but awesome a little bit of the migos some of our salad and that's it always wipe the edge of the plate and there you got it beautiful crispy confit octopus a salad of charred citrus and sorrel bright vibrant herbaceous salsa verde and some smoky crispy migos now you can say you learn how to make a beautiful impressive summertime dish Bon Appetit please share your favorite summertime meals with us on Twitter and don't forget to hashtag cook like a pro you\n"