Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Featured Pro: Curtis Stone Category: Cooking Time: 2:38
CURTIS STONE: Last year, Automobile Magazine voted this Yukon hybrid technology of the year. Now I’m going to give you a GMC Trade Secret that’s going to make your friends say that you are the cook of the year.
Here I’ve got a beautiful piece of succulent, juicy tri-tip. Now, whenever you’re grilling, make these really important steps to follow to make sure that your meat turns out as juicy and delicious as possible.
The first thing is you need to cook it to between 120 and 140 degrees. That’s medium rare. Now, you can either just poke it and sort of use your experience to know when it’s ready, or if you want to step it up a bit, you can grab one of these meat thermometers and just poke it in. Make sure it’s right in the center of the meat. You need to just hold it in there for 20 seconds or so and let it come up to temperature, and it needs to read 120 degrees. Now, once it’s between 120 and 140, you know it’s medium rare. Take it out of the grill.
The other thing you need to do is you need to let your meat rest when it comes off the grill. Now, I know this sounds a little bit weird, but I’ve got over here a tri-tip that’s been cooking. It’s just coming straight off a hot grill, okay. Now, a lot of people will bring it straight off the grill and carve it, and I’ll show you what’ll happen. If you do that, you’re going to lose a lot of juice as soon as you cut it and it’s not going to be cooked evenly, because there’s something that happens when it comes off the grill. It’s called carry-over cooking. It carries on cooking, and the heat has to go right through to the center of the meat.
I’ll show you what I’m talking about. If I cut this right down the middle, see, here in the middle it’s still really red, okay. And then on the outside it’s quite gray. So it’s not even. And you can see, as soon as I cut it, all that juice. Look at all that juice that just literally pours straight out of the meat. It’s the worst thing that you want to happen, because you’re going to end up with a dry piece of tri-tip.
This one over here, you make sure it’s at 120 – perfect – and then you just slice it up. Go against the grain, and then just slice it like this so it’s beautiful and tender. You don’t lose too much juice when you cut it because you’ve let it rest. Look at that – beautiful. Delicious.
And then, when it comes time to serve, you just bring your plate over, pick up your meat – delicious stuff – and just place it right there on the plate. And, of course, the juice, the natural juice, is the jus. That’s the sauce. So don’t forget to pick up your sauce and just drizzle that all over the meat. Oh, delicious.
I’m Curtis Stone, and that’s my GMC Trade Secret. Rest your meat and undercook it to medium rare.