we are back now with Tamron Hall the two-time Emmy award-winning television host and executive producer has teamed up with James Beard award-winning Emmy award-winning culinary producer and Chef L styling for their new book yes a confident cook recipes for joyous no pressure fun in the kitchen we're laughing we're doing some fun in the kit and by the way we're having fun today is not so busy for you Tam I mean it's literally the launch of season 6 and we're cooking here new yes season 6 we have to run both of us she our Premier episode in less than an hour but we are honored to be here on GMA with you so honored to have you and what brought the two of you together to do a cookbook a tattoo um two of them we met at at another place uh where we were working and I saw her with this radish and a carrot and I said anyone with root vegetables can cook cuz she could have got an ice cream she could have got a milkshake and I asked her to help me learn to cook my father had passed away he was a phenomenal cook two things he loved most was serving in the Army and cookie for his family so I happened to meet this tatted up chef and from Wisconsin and you put a Texan and a wisconsinite in the room together and you got cooking magic time it's bound to happen first we're starting off today with scrambled eggs which by the way I actually think scrambled eggs can be more difficult like they're actually one of those harder things they seem like they shouldn't be well that's what the book is about it's called a confident cook because to build your confidence you have to layer on things so I was able to ask questions that you might be embarrassed to ask like how do I really scramble an egg and then we build from beginners all the way up to season Pros one of the things that Lish taught me hot pan hot oil fat with it hot with yes the pan has to be hot and then you add your fat into it because how many times have you said let me put the butter in let me turn the oven on and then your house is smoking yes yes and and not in a good way it's so true so you your pan up nice and warm there throughout you add your fat in this case butter and you also that instantly makes your pan nonstick great if you want to buy a non-stick but look I love this brown over here everybody's like oh you got your Tam fan but that makes your pan non-stick if you want to which chefs do and Lish taught me a lot of your favorite chefs like Lish use non-stick for eggs but you don't have to have that so hot pan but there's a technique to your egg and L taught me using your dominant hand yes it's a two-handed deal oh so you got to give it a little shake and this keeps it from getting like that brown crustiness you don't want to overcook your eggs you want that creamy custardy goodness that happens when you magically cook eggs and I saw you put a fair amount of salt in there as well that's a good thing in our book one of the first things I asked L was what's a pinch of salt because I was thinking you know like a little pinch Lish says no no no no no in the book we explain it's actually a three finger process you want Sal those egg a pinch is not a little thing and that's why when you look up you find out your food tastes so Bland at the end we also take you through a basic vinegarette we have a big bowl salad in our cookbook that will change your entire life you will thank us tomorrow yes a salad has never made you so happy people who say that they don't eat salads they'll eat salads at this guy and so this is like if you don't have it in the refrigerator this is the easy way yes and I mean it's such a simple ratio it's two to one so two parts fat to one heart acid we do a little bit of Shallot we rinse them so it's not too astringent that's another tip in our book don't just cut the shallot and put it on and you wonder like what is that H it Rin you rinse it off it takes off some of the bite but you still keep what makes it unique we also tell and then finally the steak which is sizzling yes exactly we teach you the basic components of how to sear a steak you can pair this we have a beautiful Harissa carrot side in our book we have zucchini I know thank you you guys are dinner tonight um we also have a a burger that we are so proud of because we listen we praise people who are vegans and and God bless you all but for us she says she the Texas Texas Wisconsin we live by Our Roots and so we teach you how to se steak we have a ribey that if you listen I'mma tell you right now this ribey you'll be following us around saying how did you create this magic thank you for the magic Cameron a confident cook is available able now and you can get these recipes in shop tamrind and L's favorite utensils on our website be sure to check out the new season of Tamron Hall you got to get going I know Premier today