Good Eats (1999–2012): Season 10, Episode 16 - Bowl O'Bayou - full transcript



BEHOLD MY FAVORITE
WEEKNIGHT MEAL--

PAN-ROASTED CORNISH HEN

WITH BACON BITS
AND PEARL ONIONS.

YOU KNOW, BACK WHEN MY DAD
STARTED COOKING THIS FOR ME,

WHEN I WAS A KID, IT MUST
HAVE SEEMED FAIRLY EXOTIC.

AFTER ALL, THE CORNISH HEN,
AS WE KNOW IT,

DIDN'T EVEN EXIST UNTIL 1965,

WHEN DONALD JOHN TYSON

CROSSED A ROCK HEN
AND A CORNISH CHICKEN,

A BREED ORIGINALLY
FROM CORNWALL IN ENGLAND.



OF COURSE, NOW,
THEY SEEM COMMONPLACE.

YOU KNOW, THE SAME CAN BE SAID
OF FOOD-BORNE ILLNESSES.

I MEAN, JUST 25 YEARS AGO,

MANY OF THE CRITTERS
THAT PLAGUE US

LIKE SALMONELLA, E. COLI,
CAMPYLOBACTER JEJUNI,

SIMPLY DID NOT EXIST
IN THEIR CURRENT STRAINS.

AND SO TODAY, IN THE AGE
OF MECHANIZATION,

GLOBALIZATION
AND EMERGING PATHOGENS,

THE HOME COOK IS FACED WITH TWO
SEEMINGLY DAUNTING TASKS--

MAKE IT TASTY
AND KEEP IT SAFE.

HOW DO I DO IT?

WELL, THE TASTY PART ELUDES ME
FROM TIME TO TIME,

BUT THE SAFETY PART, I THINK
I'VE GOT DOWN TO A SYSTEM

THAT I CALL THE FOUR Cs.



STICK AROUND
FOR THE NEXT HALF HOUR

AND YOU WILL DISCOVER
THAT SAFER MEALS

ARE EASILY WITHIN YOUR REACH,

AND THAT PAN-ROASTED CORNISH HEN
WITH BACON BITS AND PEARL ONIONS

IS DEFINITELY...

¶

MOST FOOD-BORNE ILLNESSES
HAPPEN

WHEN BACTERIA, VIRUSES,

PARASITES AND TOXINS,

NOT TO MENTION
OTHER MICROBIAL BEASTIES,

USE OUR FOOD TO GET INTO US.

THEY CAN, HOWEVER, BE STYMIED
BY JUDICIOUS APPLICATION

OF THE FOUR Cs--

SIMPLE CONCEPTS, ALL...

THE TRICK IS TO APPLY
THEM STRATEGICALLY

ACROSS EVERY PHASE
OF MEAL CONSTRUCTION,

BEGINNING WITH THE MARKET.

NOW, ASSUMING,
THAT YOUR MARKET

HAS GOOD PURCHASING AND HANDLING
PRACTICES OF THEIR OWN,

IT IS YOUR JOB TO MAINTAIN
THE CONTAINMENT AND CHILLING

THAT THEY HAVE, NO DOUBT,
WORKED HARD TO ESTABLISH.

NOW HERE IS A MAP
OF A STANDARD MEGA MART.

THESE AISLES CONTAIN CANS,
BOXES AND DRIED GOOD

THAT ARE NOT TEMPERATURE-
SENSITIVE,

SO WE'LL HIT THOSE FIRST.

THEN WE'LL WORK WHAT'S CALLED
THE RING, WHERE MOST MARKETS

DISPLAY THEIR PRODUCE,
DAIRY AND EGGS,

MEAT AND SEAFOOD,

WHICH JUST SO HAPPENS
TO BE THE ORDER WE WILL FOLLOW.

FINALLY, ON THE WAY
TO THE REGISTER,

WE WILL MOVE THROUGH
THE FROZEN FOOD CORRIDOR.

OF COURSE, IF YOUR MARKET
HAS A DIFFERENT DESIGN,

YOU CAN ASK THE MANAGER
FOR A FLOOR DIAGRAM

SO THAT YOU CAN DETERMINE
THE SAFEST ROUTE OF ACQUISITION.

HAVING PROCURED
OUR DRY GOODS, OUR PRODUCE,

AND EVEN OUR CURED, PACKAGED
MEAT PRODUCTS, i.e. BACON,

WE ARE NOW READY TO HUNT DOWN
OUR FRESH MEAT, SO TO SPEAK.

I AM AFTER A CORNISH,
OR A ROCK GAME HEN,

WHICH IS DEFINED
BY THE FEDERAL GOVERNMENT AS...

AN IMMATURE CHICKEN,
GENERALLY 5 TO 6 WEEKS OF AGE,

WEIGHING NOT MORE THAN 2 POUNDS,
READY-TO-COOK WEIGHT,

WHICH WAS PREPARED
FROM A CORNISH CHICKEN

OR THE PROGENY
OF A CORNISH CHICKEN

CROSSED WITH ANOTHER BREED
OF CHICKEN. WOULD YOU STOP THAT?

NO MATTER HOW SMALL IT IS,
IT'S STILL A CHICKEN,

AND IT'S SAFE TO ASSUME
OUR OLD NEMESIS, SALMONELLA,

OR PERHAPS THE EMERGING
PATHOGEN, CAMPYLOBACTER JEJUNI,

WILL BE PRESENT,
WHICH IS WHY MARKETS

MUST BE CAREFUL TO...

NOW THE CLEAN PART, WELL,
THAT'S PRETTY EASY TO TELL,

JUST LOOK AROUND.
IF THE CASE IS DIRTY,

THEN YOU CAN ONLY IMAGINE WHAT
MIGHT BE GOING ON BACK THERE

WHERE YOU CAN'T SEE.
THIS LOOKS GOOD.

CONTAINMENT IS PRETTY
MUCH ABOUT PACKAGING.

WHETHER THEY ARE BAGS
FROM THE FACTORY

OR REWRAPS IN THE STORE,

THEY SHOULD FEATURE
TIGHT SEALS,

NO JUICE LEAKING OUT.
AS FOR CHILLING,

WELL, WHETHER THEY'RE ON ICE
OR IN AN OPEN CASE LIKE THIS,

YOU WANT THE SURFACE
OF EACH BIRD

TO BE AT OR
BELOW 40-DEGRESS FAHRENHEIT,

WHICH, OF COURSE,
IS THE TEMPERATURE ABOVE WHICH

BACTERIA CAN GO CRAZY
AND GET FRISKY.

NOW IF YOU'RE REALLY
PARANOID LIKE ME,

YOU'LL DIG DEEP, UP
INTO THE BACK OF THE CASE

WHERE THE COLDEST
SPECIMENS AWAIT.

THIS LOOKS GOOD.

CONTAINMENT CONTINUES
IN YOUR CART.

I ALWAYS PLACE RAW FISH,
POULTRY AND MEATS

IN THE VERY BOTTOM WHERE MOST
PEOPLE STASH THEIR CAT FOOD.

I DON'T WANT TO TAKE ANY CHANCES
OF CROSS-CONTAMINATION.

(women)
(screaming)

YES, CROSS-CONTAMINATION
IS SCARY,

BUT PROPER
CONTAINMENT PRACTICES

WILL GREATLY REDUCE
THE LIKELIHOOD

OF NASTIES MIGRATING OUT
OF THE MEAT AND, YOU KNOW,

TAKING UP RESIDENCE
IN YOUR GREENS.

THE FREEZER CASE IS ALWAYS
MY LAST STOP.

HERE, YOU WANT TO SEE
A TEMPERATURE WELL BELOW ZERO--

10 BELOW--VERY NICE,

PACKAGES THAT SHOW
NO SIGNS OF DAMAGE,

AND FOODS THAT SHOW NO SIGNS
OF HAVING BEEN THAWED

AND THEN REFROZEN.

BIG CHUNKY ICE CRYSTALS
ARE ALWAYS A BAD SIGN,

ESPECIALLY IN IQF,

OR INDIVIDUAL QUICK-FROZEN
PRODUCTS, LIKE THESE ONIONS.

THESE ARE GOOD.

AH...

WHENEVER I GO
ON A BIG GROCERY BINGE,

I ALWAYS BRING ALONG A COOLER,
LOADED UP WITH COLD PACKS

TO KEEP THINGS
NICE AND CHILLY.

THE RAW MEATS, BAGGED,
OF COURSE,

SHOULD GO ON THE BOTTOM
AND THE PRODUCE UP ON TOP.

THERE. EVERYBODY'S HAPPY
AND SAFE.

WHEN YOU GET HOME, REMEMBER,
CROSS-CONTAMINATION--

(women)
(screaming)

CAN HAPPEN IN OUR REFRIGERATOR
AS EASILY AS ANYWHERE ELSE,

SO CAREFUL CONTAINMENT
IS ESPECIALLY IMPORTANT IN HERE.

ALL RAW MEATS SHOULD GO IN
THE VERY, VERY, BOTTOM LEVEL.

IF THAT MEANS A DRAWER,
EVEN BETTER.

FOODS TO BE SERVED RAW
CAN GO UP ABOVE THAT,

AND CONTAINERS OF COOKED FOODS
AND LEFTOVERS AND WHATNOT

SHOULD GO ABOVE THAT
AT THE VERY TOP.

AGH! YOU'RE NOT THE LADY
OF THE REFRIGERATOR.

A STUNNING OBSERVATION...
I'M THE REFRIGERATOR GNOME.

REFRIGERATOR GNOME?

YES, AND I'M HERE TO MAKE
MY ANNUAL INSPECTION.

REFRIGERATOR GNOME?

IS THERE AN ECHO IN HERE,
OR ARE YOU SIMPLE?

SIMPLE?
ARGH. WHERE'S YOUR
REFRIGERATOR THERMOMETER?

UM, RIGHT HERE.
GOOD, GRIEF, MAN.
IT'S 41 DEGREES IN HERE,

AND I'M ROASTING.
WHAT? 41? OH.

HAVEN'T YOU EVER HEARD
OF THE DANGER ZONE?

OF COURSE I'VE HEARD
OF THE DANGER ZONE.

HEY, I'M THE GUY WHO
TEACHES OTHER PEOPLE

ABOUT THE DANGER ZONE.
OH, NEVER MIND.

HEY, WHERE'D YOU GO,
YOU LITTLE...

OH. WHERE'D THAT
LITTLE CREEP GO?

HEY.

ALTHOUGH BACTERIA CAN LIVE
IN A WIDE RANGE OF TEMPERATURES,

THEY GROW AND REPRODUCE
RAPIDLY BETWEEN 40

AND 140 DEGREES
FAHRENHEIT.

WHICH IS WHY YOU SHOULD ALWAYS
KEEP YOUR REFRIGERATOR

SET BETWEEN
35 AND 38 DEGREES

AND YOUR FREEZER
BELOW ZERO.

YOU GONNA INSPECT
THAT ONE, TOO?
DIFFERENT GNOME.

WHEN'S THE LAST TIME YOU CLEANED
YOUR REFRIGERATOR COILS?

UM...
NOW IS NO TIME
FOR MEDITATING.

THE COILS ARE ON THE BACK
OF MANY REFRIGERATORS,

BUT ON SOME SIDE-BY-SIDES,
THEY'RE BEHIND THE KICKPLATE

AT THE BOTTOM.
WHERE ARE YOURS?
UM...

THEY'RE ON THE TOP,
OF COURSE,

SO TAKE A BOTTLE BRUSH
TO THEM OR VACUUM THEM OFF,

YOU SIMPLETON.
CHEERIO, MORON.

WELL, YOU LITTLE CREEP. WAIT.
COME BACK HERE. COME HERE.

RIDDLE ME THIS, KIDS.

WHAT'S THE FIRST STEP
TO ANY COOKING PROCESS?

I'LL GIVE YOU A HINT.

IT ISN'T COOKING.

ASK THE CDC, THE W.H.O.,
THE FDA,

THE USDA, THE FBI, THE CIA,

THE PTA OR THE 4-H CLUB,

AND THEY'LL TELL YOU
THAT GOOD FOOD SAFETY

STARTS WITH PROPER
HAND WASHING,

WHICH CAN REMOVE DIRT,
DEAD SKIN CELLS,

OILS AND WHATNOT THAT MICROBIAL
BEASTIES THRIVE ON,

SO PLENTY OF SOAP

AND PLENTY OF WARM WATER.

ABOVE ALL, YOU NEED
TO TAKE YOUR TIME, OKAY?

COUNT TO 30, NICE AND SLOWLY,
BEFORE RINSING.

BY THE WAY, RESEARCH HAS SHOWN

THAT ANTIBACTERIAL SOAPS
ARE NO BETTER

THAN THE REGULAR,
OLD-FASHION KIND

WHEN IT COMES TO GETTING
YOUR MITTS GOOD AND CLEAN.

THEY MAY ACTUALLY HELP BACTERIA
DEVELOP RESISTANCES

TO ANTIBACTERIAL DRUGS.

NOW RINSING, AND NOTICE,

USING MY ARM
TO TURN THE WATER OFF

JUST IN CASE THAT IS DIRTY.
WHEN IT COMES TO DRYING,

ALTHOUGH I ADMIT
TO KEEPING AROUND

THIS ATTRACTIVE FEZ MONKEY
HAND TOWEL,

IT'S JUST FOR ORNAMENTATION.

REAL DRYING USUALLY DONE

WITH SINGLE-USE PAPER TOWELS,

JUST TO KEEP EVERYTHING
NICE AND CLEAN.

NOW IT IS TIME TO COOK.

THIS DISH IS PAN-ROASTED,

AND THERE IS NO BETTER VESSEL
FOR PAN-ROASTING

THAN CAST IRON.

WE'RE GONNA PUT THAT
OVER MEDIUM HEAT

AND BRING ON...

NOW ORDINARILY WE WOULD COOK
THIS IN STRIPS,

BUT WE NEED IT IN WEE
LITTLE PIECES, OR LARDONS,

SO I SEE NO REASON NOT
TO SNIP THEM

DIRECTLY INTO THE PAN.

IT'LL MAKE THE TASK
A LOT EASIER.

NOW BEFORE WE TURN
OUR ATTENTION TO THE BIRDS,

WE MUST TURN OUR ATTENTION
TO THE OVEN

BY TURNING IT TO 500 DEGREES
FAHRENHEIT.

YOU'RE GONNA WANT TO GO AHEAD
AND PUT A RACK

SOMEWHERE NEAR THE MIDDLE--
OH!

AND YOU'RE ALSO GONNA WANT
TO WRAP A BRICK

IN ALUMINUM FOIL AND PLACE IT
IN HERE TO GET HOT.

IT'S--WELL,
JUST TRUST ME ON THIS.

NOW THE BATTLEFIELD
ON WHICH MANY A WAR

ON CROSS-CONTAMINATION--

(women)
(screaming)

IS LOST, IS THE CUTTING BOARD,
UH, PHASE,

AND I GET AROUND
THIS BY HAVING AT LEAST TWO

IN MY HOUSEHOLD.

HERE I HAVE A WOODEN BOARD

WHICH I USE FOR VEGETABLES
AND ANY OTHER FOOD

WHICH CAN BE CONSUMED RAW.

IT IS VERY FAST.
KNIVES LIKE WORKING ON WOOD.

FOR ALL RAW PROTEINS,
MEATS, THAT IS,

I USE A FOOD-GRADE
PLASTIC BOARD.

NO, IT IS NOT AS FAST AS WOOD,

BUT FOR BUTCHERY,
IT DOESN'T NEED TO BE.

THE OTHER GREAT BENEFITS

IT IS CHEAP, AND IT CAN GO
IN THE DISHWASHER.

NOW WE HAVE
OUR LITTLE STATION SET UP.

I LIVE TO CUT NEXT TO THE SINK.

WE HAVE OUR BOARD.
I HAVE DONNED LATEX GLOVES,

WHICH I LIKE TO HANDLE
POULTRY WITH,

HAVE OUR BONING KNIFE
AND OUR SHEARS STANDING BY.

NOW THE GOAL
IS TO GET THIS BIRD

AS FLAT AS POSSIBLE

SO THAT IT WILL COOK
AS QUICKLY AS POSSIBLE.

THE PROCEDURE THAT WE WILL USE
IS CALLED SPATCHCOCKING,

AND SUPPOSEDLY THAT'S
AN OLD ENGLISH TERM,

COMES FROM DISPATCH THE COCK
OR KILL THE CHICKEN,

WHICH DOESN'T SOUND AS GOOD
AS SPATCHCOCK.

FIRST STEP IS THIS BACKBONE.
IT'S GOT TO GO.

BEST TOOL FOR THE JOB?
KITCHEN SHEARS

OR EVEN JUST A STOUT
SCISSORS'LL DO THE TRICK.

SO GRAB HOLD OF THE BACK
AND JUST SLIDE IN THE BLADE

AND SNIP UP

AND THEN UP THE OTHER SIDE.

THERE.

JUST SHOW A LITTLE BACKBONE,
WILL YOU?

NOW THAT IS OUT,
WE CAN GAIN ACCESS

TO THE KEEL BONE,
WHICH NEEDS TO COME OUT.

THAT'S THE BONE THAT'S, UH...
IT'S THE STERNUM ESSENTIALLY,

BUT IT'S GOT A MEMBRANE OVER IT,
SO SLICE THAT OPEN.

THEN KIND OF PUSH--

KIND OF LIKE BREAKING
THE BINDING ON A BOOK.

OH, THAT'S GOTTA HURT.

THEN YOU GET YOUR FINGERS UNDER
KIND OF JUST LEVER IT OUT,

AND YOU'LL HAVE YOURSELF

A PERFECTLY INTACT
KEEL BONE,

WHICH IS PRETTY MUCH
WORTHLESS.

NOW, TIME TO DEAL
WITH THE LEGS.

FLIP THIS GUY BACK OVER,

TAKE YOUR BONING KNIFE,

AND MAKE A SLIT IN THIS SKIN

RIGHT HERE OFF THE BACK END,

AND REACH IN
AND PUSH THE DRUMSTICK THROUGH.

THERE, AND REPEAT THAT
ON THE OTHER SIDE...

MAKE A NICE, TIDY,
LITTLE PACKAGE. OH, THERE.

AND NOW WE'VE
GOT A NICE FLAT BIRD.

NOW I LIKE TO KIND OF TUCK IT
DOWN LIKE THAT,

GIVE IT A PUSH TO FLATTEN,
AND THERE WE HAVE IT.

NEXT PATIENT!

BY NOW WE HAVE RENDERED OUT
ALL OF THE FAT

THAT THIS BACON HAS TO GIVE,
OR ALMOST,

AND SINCE WE WANT THE BACON
SEPARATE FROM THE FAT,

WE'RE GONNA GO AHEAD
AND STRAIN OFF

THE WHOLE KIT AND CABOODLE,

AND GET ALL THE BACON
OUT OF HERE.

GET IN THERE.

THERE. NOW WE WILL RETURN...

TO THE PAN FOR THE HENS,

WHICH, BY THE WAY, HAVE BEEN
LIBERALLY SEASONED WITH...

NOW THE ARRANGEMENT IS THUS.
THEY GO SKIN DOWN,

AND WE'RE GONNA ARRANGE
THEM FACE-TO-FACE.

WELL, THEY DON'T HAVE
FACES ANYMORE,

BUT WHERE THEIR FACES
USED TO BE,

AND IT'S GOING TO LOOK LIKE
A VERY TIGHT FIT,

BUT IT ISN'T AS BAD
AS YOU THINK--

KIND OF SQUEEZE THEM
IN THERE--

AND THEN THE ONIONS.

WE'VE GOT 20 TO 24 OF THEM,

AND I WANT THEM IN DIRECT HEAT
SO THEY CARAMELIZE,

SO I'M GONNA KIND
OF DOSE THEM AROUND.

YEAH, WE GOT ROOM IN
THERE FOR ONE,

AND HEY, YOU GET ONE, TOO.

THERE. NOW THE LAST
INGREDIENT--MORE HEAT--

IN THE FORM OF OUR LITTLE
CERAMIC FRIEND IN THE OVEN HERE.

SO WE'LL GET HIM OUT.
OW, HOT.

THERE WE GO.

NOW THIS IS GONNA GO
RIGHT DOWN ON TOP,

BUT WE'RE GONNA TRY
TO EVENLY SPACE IT

SO THAT THE PRESSURE
AND HEAT IS EVEN.

THERE. NOW WE WILL LEAVE
THAT IN PLACE

UNTIL IT DEVELOPS
A GOOD SEAR,

SAY, ABOUT FIVE MINUTES.

WHENEVER I'M HANDLING
RAW MEAT,

I LIKE TO CLEAN UP
AS SOON AS POSSIBLE.

IF YOU DON'T, ANY NEW FOOD
TO HIT THE COUNTER,

OR TOOL FOR THAT MATTER,

WILL BE EVEN
MORE IN DANGER OF--

(women)
(screaming)

HUH. UH, OF COURSE,
CLEAN IS GOOD,

WHICH IS WHY IT IS ONE
OF THE FOUR Cs,

AND SOAP OR DETERGENT, WATER
AND A SCRUBBING DEVICE

WILL GO A LONG WAY TOWARDS
REMOVING THE VISIBLE SOIL

THAT WEE BEASTIES CLING TO.

BUT SANITIZING, WELL, THAT'S
SOMETHING ELSE ALTOGETHER.

ACCORDING TO THE EPA,
TO SANITIZE MEANS TO...

SANITIZE--TO REDUCE BACTERIAL
PRESENCE BY 99.9%.

OF COURSE, SANITIZE
IS NOT THE SAME THING

AS STERILIZE, WHICH MEANS...

STERILIZE IS TO REDUCE BACTERIAL
PRESENCE BY 99.999%.

THAT IS A 3-LOGARITHMIC
REDUCTION.

WHICH WOULDN'T SOUND
PRACTICAL TO ME

EVEN IF I UNDERSTOOD
WHAT HE JUST SAID.

NOW SANITIZING IS EASY,

AND ODDS ARE, YOU'VE PROBABLY
GOT EVERYTHING YOU NEED

ALREADY IN YOUR KITCHEN.

SODIUM HYPOCHLORITE,

THE ACTIVE INGREDIENT
IN MODERN BLEACH

IS A VERY, VERY POWERFUL
OXIDIZING AGENT,

WHICH IS CAPABLE OF JUST KIND
OF BLOWING UP

THE CELL WALLS OF BACTERIA
AND EVEN SOME VIRUSES.

IT IS VERY, VERY
POTENT STUFF.

JUST A 1/4 TEASPOON MIXED
INTO A CUP OF WATER--

THAT'S A TABLESPOON
PER GALLON--

WOULD BE ENOUGH TO DO AWAY
WITH MOST KITCHEN NASTIES--

BRAAAHH--KIND OF LIKE THAT.

(chuckling) OH, SORRY.

ANYWAY, UM, I MIX UP
MY SANITIZER

AND KEEP IT IN
A SPRITZER BOTTLE LIKE THIS.

NOT ONLY FOR EASE
OF APPLICATION,

BUT BECAUSE KEEPING IT CONTAINED
WILL MAKE IT LAST LONGER.

THIS WILL REMAIN POTENT
FOR UP TO A WEEK.

IF YOU WERE TO PUT IT
IN JUST AN OPEN CONTAINER,

YOU'D HAVE TO REPLACE IT
EVERY SINGLE DAY.

TO USE IT, JUST SPRITZ ON ANY
CLEAN, NONPOROUS SURFACE,

AND JUST LET IT DRY.
NO BUFFING NECESSARY.

NOW LET'S GET BACK
TO THOSE HENS, SHALL WE?

WHAT BEGINS ON THE COOKTOP

FINISHES IN THE OVEN.

NOW OBVIOUSLY, A NONSTICK FINISH
SHOULD NOT BE USED IN HERE,

SO IF YOU DON'T HAVE
CAST IRON--

AND YOU REALLY SHOULD--

YOU'LL HAVE TO USE
A HEAVY STEEL.

NOW WE'RE GONNA LEAVE THIS IN
FOR, SAY, 10 TO 15 MINUTES,

OR UNTIL THE THIGH MEAT
HITS 170 DEGREES.

LOOK UP THE WORD COOK
IN THE DICTIONARY,

AND IT SAYS, "TO PREPARE FOOD
FOR EATING BY APPLYING HEAT."

NOW IN LIGHT
OF THIS REVELATION,

WOULD IT NOT BE REASONABLE
TO ASSUME

THAT ONE OF THE COOK'S
MOST POWERFUL TOOLS

WOULD BE THE THERMOMETER?

NOW HERE ARE A FEW OF MINE.
IT'S MY TRAVEL KIT SO TO SPEAK.

I'D LOVE TO TAKE YOU
ON A LONG, LOVING TOUR

OF EACH AND EVERY ONE,
BUT OUR TIME IS LIMITED,

SO WE WILL CONCERN
OURSELVES ONLY

WITH INSTANT-READ THERMOMETERS
WITH DIGITAL READOUTS

THAT ARE NOT MEANT TO BE LEFT
IN THE FOOD DURING COOKING.

THERE ARE TWO BASIC STYLES THAT
YOU SHOULD BE FAMILIAR WITH.

THE FIRST USES A DEVICE
CALLED A THERMISTOR.

NOW IF YOU WERE TO LOOK INSIDE
THE PROBE,

YOU WOULD SEE
A CERAMIC SEMICONDUCTOR

BONDED INTO THE TIP WITH
TEMPERATURE-SENSITIVE EPOXY.

THIS TYPE OF THERMOMETER
IS VERY STOUT, ROBUST.

IT'S RELATIVELY ACCURATE
AND EXTREMELY INEXPENSIVE.

THE DOWNSIDE IS UH, WELL,

SINCE THE THERMISTOR ITSELF
IS RELATIVELY BULKY,

THE PROBES ARE WIDE.

IT CAN LEAVE GAPING
WOUNDS IN YOUR FOOD.

ALSO, THE THERMISTOR ITSELF

IS USUALLY AT LEAST 1/3
OF AN INCH UP FROM THE TIP,

MAKING IT NOT SO GOOD
FOR TEMPING SHALLOW FOODS,

LIKE SAY A FISH FILLET.

NOT SO THERMOCOUPLES,
THE SECOND VARIETY,

WHICH RELIES
ON A VOLTAGE DIFFERENTIAL

CREATED BY HEAT BETWEEN
TWO FINE WIRES

IN THE VERY, VERY TIP
OF THE PROBE.

NOW THERMOCOUPLES
ARE EXTREMELY FAST

AND EXTRAORDINARILY
ACCURATE.

ALTHOUGH THEY ARE GENERALLY
A LITTLE BIT MORE EXPENSIVE

THAN THERMISTOR MODELS,

THERMOCOUPLER THERMOMETERS HAVE
SOME DISTINCT ADVANTAGES,

ESPECIALLY FOR A DISH
LIKE THIS.

ONE, THEY CAN OFTEN BE FITTED
WITH A LONG CABLE

SO THAT YOU CAN TAKE READINGS
WHILE KEEPING YOUR HEAD

SAFELY OUT OF THE OVEN.

THE OTHER THING IS THAT THEY CAN
MAKE VERY, VERY NARROW PROBES,

WHICH IS GOOD , BECAUSE IT MEANS
THAT MULTIPLE READINGS

WILL NOT LEAVE YOUR FOOD

LOOKING LIKE IT'S BEEN RIDDLED
BY MACHINE-GUN FIRE,

AND THIS IS GOOD TO GO.

OBVIOUSLY, CAREFUL EXTRACTION
IS A MUST.

REMOVE THE BRICK,
TURN OUT A BIRD,

AND LIBERALLY APPLY
BOTH THE ONIONS

AND THE CRISPY PORK PRODUCT--
WHAT A DINNER, AND GOSH DARN IT,

SINCE WE MADE IT APPLYING
THE FOUR Cs,

WE KNOW IT'S A MEAL THAT WILL
NOT COME BACK TO BITE US.

WHAT?

YOU--YOU THINK THAT'S--WHAT?--

A LITTLE--
A LITTLE TOO SIMPLE?

YOU WANT TO KIND OF KICK IT
UP A NOTCH?

OKAY, OKAY. WE CAN DO THAT.


OKAY, OKAY. WE CAN DO THAT.

(Alton) PLACE A SMALL SAUCEPAN
OVER MEDIUM-HIGH HEAT

AND ADD 1/3 OF A CUP
OF VEGETABLE OIL.

WHEN IT JUST STARTS TO RIPPLE,

ADD 1 TEASPOON
OF WHOLE FENNEL SEEDS...

WHEN THAT HEATS UP A BIT,
YOU CAN ADD...

...FOR COLOR
AS MUCH AS FLAVOR.

WHEN THE SEEDS
JUST START TO POP,

KILL THE HEAT AND ALLOW
THE MIXTURE TO COOL

FOR AT LEAST FIVE MINUTES,
BEFORE ADDING TO THE CARAFE

OF YOUR FRIENDLY NEIGHBORHOOD
BLENDER, ALONG WITH...

PUT ON THE LID AND PULSE UNTIL
A SMOOTH PURéE IS FORMED.

THEN LAY OUT YOUR HENS
IN A BAKING DISH

AND BASICALLY JUST MASSAGE IN
THE GOODNESS.

YOU COULD DO THIS UP TO EIGHT
HOURS AHEAD, BY THE WAY.

WELCOME TO THE GREAT
AMERICAN GRILL SITE,

HOME OF FAMILY FUN, FINE FOOD
AND UNFORTUNATELY,

FOOD-BORNE ILLNESS.
WHAT'S THE PROBLEM?

WELL, I'LL TELL YOU
WHAT THE PROBLEM IS.

THE PROBLEM--MEN.
THAT'S RIGHT. IT'S US.

INSIDE, SURE, WE CAN BE ALL
CIVILIZED AND CLEAN,

BUT YOU GET US OUT HERE
IN ALL THIS FRESH AIR

AND WE REVERT TO THE DIRTY
LITTLE PRIMATES THAT WE ARE.

BUT THAT'S ALL OVER NOW,

BECAUSE THE FOUR Cs
HAVE COME TO TOWN.

LET'S START WITH CLEANING.

AMERICAN MEN,
WE'RE PRETTY BAD

ABOUT KEEPING
OUR GRILLS FILTHY,

AND THAT IS ONLY
GOING TO INVITE

BACTERIA AND WHATNOT TO
THE PARTY, SO A GOOD POLISHING.

ALSO, WE NEED ONE AREA
FOR OUR RAW GOODS

AND ANOTHER AREA
FOR OUR COOKED GOODS,

DOUBLE UP ON THE TOOLS,
BOTH RAW AND COOKED.

DOWN BELOW, I LIKE CONTAINMENT.
NOT ONLY AN EMPTY TRASHCAN,

BUT SOME SANITIZER AND A COOLER
TO KEEP MY HENS CHILLED.

NOW LAST BUT NOT LEAST,
YOU WILL REQUIRE A THERMOMETER

TO KNOW WHEN THE COOKING
HAS BEEN PROPERLY DONE.

NOW FIRE YOUR GRILL

ACCORDING TO YOUR
MANUFACTURER'S INSTRUCTIONS

AND ADD THE FOIL-WRAPPED BRICK
ONCE AGAIN

SO THAT THEY
CAN HEAT TOGETHER.

YOU'LL WANT TO PUT YOUR RAW
BIRDS ON THE LEFT-HAND SIDE,

THE RAW SIDE, AND YOUR CLEAN
PLATTER ON THE RIGHT SIDE,

KEEPING THEM APART.

WHEN THE GRILL HITS
500 DEGREES,

YOU WILL WANT TO MOVE
THE BRICK ASIDE

AND LAY DOWN THE BIRDS,
JUST AS WE DID IN THE PAN,

FACE-TO-FACE, BRICK ON TOP,
LID DOWN

AND COOK FOR TEN MINUTES.

THEN CAREFULLY REMOVE THE BRICK

AND ROLL THE BIRDS OVER,
THUSLY.

THERE, YOU CAN STILL USE
THE RAW TONGS AT THIS POINT,

REPLACE THE BRICK AND COOK
FOR EIGHT TO TEN MINUTES.

AT THAT POINT, YOU SHOULD BE
ABLE TO REGISTER

ABOUT 170 DEGREES
ON THE THIGHS,

WHICH IS EXACTLY
WHAT WE'RE LOOKING FOR.

REMOVE THE BIRDS
TO YOUR CLEAN PLATTER,

USING THE CLEAN TONGS, AND REST
FIVE MINUTES BEFORE SERVING.

SPICY HEN COUPLED
WITH A COOLING COLE SLAW

MAY JUST BECOME MY NEW FAVORITE
WEEKNIGHT MEAL.

WELL, I HOPE THAT WE'VE
INSTILLED IN YOU

A HEALTHY RESPECT FOR THE POWER
OF THE ROASTED HEN

AND THE FOUR Cs--

CONTAIN, CLEAN, COOK AND CHILL.

LOOK TO UTILIZE THESE TOOLS
AT EVERY OPPORTUNITY

AND YOUR MEALS WILL BE SAFE EATS
AS WELL AS GOOD EATS

SEE YOU NEXT TIME.

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by Scripps Networks, LLC.