Good Eats (1999–2012): Season 10, Episode 3 - House of the Rising Bun - full transcript
HOMEBUYERS LOVE
BIG KITCHENS.
GOOD WORK SPACE,
LOTS OF LIGHT,
PLENTY OF STORAGE.
IS THAT A CAMERA?
OH, HEY, HAVE A LOOK AROUND.
DO YOU LIKE THE DECORATING --
I DID IT MYSELF.
NEVER WOULD'VE GUESSED.
WELL, NOT TO WORRY...
A LITTLE AROMATHERAPY
SHOULD CUT THROUGH
THE CLUTTER.
AROMATHERAPY?
ARE YOU SAYING
MY HOUSE SMELLS?
NO, BUT IT SHOULD.
IT SHOULD SMELL FRIENDLY,
INVITING, HOMEY,
LIKE FRESH-BAKED COOKIES.
FORTUNATELY, I HAVE
COOKIE-IN-A-CAN.
COOKIE-IN-A-CAN...
THAT'S PRETTY CLEVER,
BUT YOU KNOW,
I REALLY DO THINK
WE CAN DO BETTER THAN THAT.
JUST TELL ME,
WHAT SCENT SAYS "BUY ME"?
WELL, IT DEPENDS.
YOU KNOW, IT'S ACTUALLY
REALLY INTERESTING THAT
YOU BRING THIS UP
BECAUSE IN HUMAN BEINGS, AROMA
RECALL IS MORE ACCURATE THAN
VISUAL MEMORY.
EXCUSE ME?
THINK ABOUT IT.
I MEAN, SCENT HAS ALWAYS BEEN
CRUCIAL TO OUR SURVIVAL.
OUR ANCESTORS SMELLED THEIR FOOD
TO MAKE SURE IT WAS SAFE,
SMELLED FOR PREDATORS,
SMELLED FOR SHELTER,
AND HECK, THEY EVEN USED
THEIR NOSES TO FIND MATES.
OKAY, YOU JUST WANT COOKIES,
FINE.
UM, COOKIES ARE GONNA
MISS THE BOAT
BECAUSE MEN ARE ATTRACTED
TO THE SMELL OF YEAST
BECAUSE IT REMINDS THEM OF BEER.
SO I THINK
WE'RE GONNA DO, YOU KNOW,
A SLOW-RISEN KIND OF
BREAD THING.
MAYBE A LITTLE SWEET,
A LITTLE BIT SPICY.
OH, OH, OH, I'VE GOT IT!
CINNAMON, NO ONE CAN RESIST
ITS REDOLENCE,
NO ONE, I TELL YOU!
ESPECIALLY WHEN IT'S BAKED
INTO CINNAMON BUNS.
WHATEVER, JUST MAKE SURE
SOMETHING'S IN THE OVEN
BY 10 A.M.
YEAH, YEAH,
OKAY, I'LL DO THAT.
CINNAMON BUNS, NOT ONLY
DO THEY SMELL GOOD, THEY'RE...
¶
BEFORE WE CAN PRODUCE A PAN
OF THESE LUSCIOUS LOVELIES
AND THE HEAVENLY AROMA THAT
ACCOMPANIES THEM,
WE NEED TO DELVE INTO
DOUGH DESIGN.
NOW HERE, OF COURSE,
WE HAVE CINNAMON ROLLS.
HERE, WE HAVE A FRENCH BAGUETTE.
WHAT, PRAY TELL,
DO THEY HAVE IN COMMON?
THAT'S RIGHT, YEAST.
THESE UNICELLULAR CRITTERS
DO BUT THREE THINGS --
EAT, CELL-DIVIDE,
AND...
(burping)
NOT ONLY DOES THIS GAS
GIVE DOUGH'S LIFT...
IT PROVIDES A LOT OF FLAVOR,
WHICH IN THE CASE OF
A CINNAMON BUN
TRANSLATES TO
A TANGY COUNTERPOINT
TO THE SUGAR AND SPICE.
ALTHOUGH THESE BREADS DO HAVE
CERTAIN THINGS IN COMMON,
SUCH AS YEAST, WATER, AND SALT,
THIS ONE IS VERY, VERY LEAN,
WHILE THIS ONE CONTAINS
BOTH SUGAR AND BUTTER.
BELIEVE IT OR NOT,
SUGAR AND BUTTER
CHANGE EVERYTHING.
ALL RIGHT, EVERYBODY READY
TO DOUGH?
ALTHOUGH YOU DON'T NECESSARILY
HAVE TO HAVE A STAND MIXER
IN ORDER TO BRING THIS DOUGH
TOGETHER,
IT CERTAINLY WILL MAKE THINGS
A WHOLE LOT EASIER.
BESIDES, I'D BE LONELY
WITHOUT MINE.
WE BEGIN WITH
FOUR CHICKEN EGG YOLKS ONLY
AT ROOM TEMPERATURE.
WE ALSO HAVE A FIFTH EGG,
COMPLETE WITH THE WHITE.
SO FOUR YOLKS
AND ONE WHOLE EGG.
NEXT UP, 2 OUNCES OF
REGULAR OLD SUGAR.
THEN 3 OUNCES OF MELTED BUTTER.
IT DOESN'T HAVE TO BE
PIPING HOT,
JUST IN A LIQUIDOUS FORM.
AND 6 OUNCES OF BUTTERMILK.
WE'RE JUST GONNA BRING THAT
TOGETHER VERY QUICKLY
USING THE WHISK ATTACHMENT...
JUST TO KINDA GET
AN EMULSION STARTED.
EVERY BREAD BATTER IS
KIND OF LIKE A SALAD DRESSING,
IF YOU CAN THINK ABOUT IT
THAT WAY.
THERE WE GO.
AND NEXT, THE DRY GOODS.
THIS RECIPE CALLS FOR
A TOTAL OF 20 OUNCES, BY WEIGHT,
OF ALL-PURPOSE FLOUR,
BUT WE'RE JUST GONNA START
WITH 2 CUPS
BECAUSE WE DON'T WANT TO
MAKE THE DOUGH TOO TIGHT
IN THE BEGINNING.
SO ONE, TWO...
YOU DON'T HAVE TO MEASURE
PRECISELY, THERE WE GO.
AND THE YEAST.
THIS IS ONE ENVELOPE'S WORTH
OF INSTANT-RISE YEAST.
THAT'S 2 1/4 TEASPOONS.
I LIKE INSTANT-RISE
AS OPPOSED TO RAPID-RISE
BECAUSE I THINK RAPID-RISE YEAST
JUST EAT UP THE SUGAR
A LITTLE TOO QUICKLY
FOR A RECIPE LIKE THIS.
LAST BUT NOT LEAST,
1 1/4 TEASPOONS OF KOSHER SALT,
AND YES, I'M PUTTING
THE SALT RIGHT ON TOP OF
THE YEAST.
BUT THEY'RE ASLEEP
AND NICE AND SAFE,
SO IT DOESN'T MATTER.
START THIS ON LOW,
OR ELSE, YOU KNOW,
FLOUR WILL FLY
ALL OVER THE PLACE.
WE JUST WANNA BRING IT TOGETHER
INTO A BATTER-LIKE FORM.
IT'LL LOOK LIKE CAKE BATTER.
THERE, MOST OF THE FLOUR
IS WORKED IN AT THIS POINT,
SO I'M GONNA TURN DOWN THE MOTOR
AND SLOWLY PULL OUT THE WHISK
TO GET ALL THE BATTER OFF.
DON'T DO THIS TOO QUICKLY,
OR YOU'LL MAKE A MESS.
I'VE GOTTA CHANGE OVER TO
THE HOOK
IN ORDER TO WORK IN
THE REST OF THE FLOUR
AND, OF COURSE,
TO DO THE KNEADING THAT
WILL BE NECESSARY.
SO HOOK TIME,
PIRATE TIME, ARRR!
THERE WE GO, AND AT THIS POINT,
WE CAN GO AHEAD AND ADD
ALL BUT 3/4 CUP OF
THE FLOUR.
WE'RE GONNA SAVE ABOUT 3/4 CUP
JUST IN CASE IT'S NEEDED.
MAYBE IT WILL BE,
MAYBE IT WON'T.
IT DEPENDS ON THE DAY,
IT DEPENDS ON
THE MOISTURE LEVEL OF THE FLOUR,
IT DEPENDS ON A LOT OF THINGS.
ONCE AGAIN,
START IT ON LOW SPEED.
IT'S GONNA TAKE A LITTLE LONGER
FOR THE HOOK
TO PULL IN ALL THE FLOUR,
BUT THAT'S OKAY.
OKAY, IT'S BEEN
A COUPLE OF MINUTES,
AND YOU CAN TELL THAT THE DOUGH
IS A LITTLE BIT TOO MOIST.
YES, IT'S NICE AND SOFT,
BUT YOU SEE HOW IT'S STICKING
TO THE BOTTOM OF THE BOWL?
THAT'S NOT A GOOD THING.
SO WE'RE GONNA ADD
A LITTLE BIT OF FLOUR.
AND I'M ALSO GONNA PULL
THE DOUGH OFF OF THE HOOK.
AND TO KEEP IT FROM
STICKING TO MY HANDS,
I'LL USE A LITTLE
NO-STICK SPRAY.
WE'LL PULL THAT OFF,
THERE WE GO.
IT WILL DEFINITELY
CLIMB THE HOOK...
IF WE'RE NOT CAREFUL.
I'M JUST GONNA ADD
ABOUT 1/3 OF THIS
REMAINING DOSE OF FLOUR.
THERE WE GO,
AGAIN STARTING ON SLOW.
FIVE MINUTES ARE UP,
AND OUR DOUGH LOOKS PERFECT.
SPRINGY, SOFT,
PLEASANT TO THE TOUCH.
NEXT STEP IS A LITTLE BIT
OF HAND-KNEADING,
AND THEN WE WILL PUT
THIS BABY DOWN TO REST.
OH, TAKE THE REST OF THE FLOUR
WITH YOU.
MOVE YOUR DOUGH TO
A SMOOTH WORK SURFACE THAT
HAS BEEN LIGHTLY FLOURED
AND KNEAD IT BY HAND
FOR 30 SECONDS OR SO,
UNTIL IT'S NICE AND SMOOTH.
SHAPE IT INTO A BALL
AND THEN GO GET YOURSELF
A NICE BIG BOWL.
I LIKE GLASS.
LUBE IT UP WITH
A LITTLE NO-STICK SPRAY.
TOSS THE BALL TO COAT,
COVER THE WHOLE THING
WITH PLASTIC WRAP,
AND THEN JUST LET IT SIT
UNTIL IT HAS DOUBLED IN VOLUME,
FOR 2 TO 2 1/2 HOURS.
¶
NOW I KNOW THAT
UNDER ORDINARY CIRCUMSTANCES
YOU LITTLE CRITTERS THRIVE
IN SUGAR,
BUT IT'S USUALLY
ONLY 5 PERCENT OF THE FLOUR,
BAKER'S PERCENTAGES, OF COURSE.
AND IN THIS CASE,
WE'RE TALKING ABOUT 10 PERCENT.
I KNOW, I KNOW,
AT THAT CONCENTRATION,
THE HYGROSCOPIC NATURE OF SUGAR
WILL MAKE IT DIFFICULT
FOR YOU TO GET THE WATER THAT
YOU NEED TO REPRODUCE.
I'M NOT GONNA LIE TO YOU,
IT'S GONNA BE A LONG, HARD RISE,
BUT I GOTTA SELL THIS HOUSE!
AND BESIDES,
YOU'RE UNICELLULAR CRITTERS.
YOU'RE NOT GONNA LIVE THAT LONG
ANYWAY,
SO...
GO RAISE THAT DOUGH!
GO GET 'EM!
WHAT MAGNIFICENT VALOR.
WELL, THAT'S GONNA TAKE THEM
AT LEAST 2 1/2 HOURS,
PLENTY OF TIME
FOR US TO MAKE A FILLING,
A CINNAMON FILLING,
OR IS IT?
LADIES AND GENTLEMEN,
THE POWDER THAT IS
COMFORTABLY RESTING
IN THE CINNAMON CANISTER
IN YOUR KITCHEN ISN'T...
CINNAMON, THAT IS,
IT'S CASSIA.
IN FACT, MOST OF THE CINNAMON
SOLD IN THE UNITED STATES
IS ACTUALLY TAKEN FROM THE PLANT
CALLED CINNAMOMUM CASSIA.
THERE ARE DOZENS,
IF NOT HUNDREDS,
OF VARIETIES OF THAT PLANT.
NOW TRUE CINNAMON ONLY COMES
FROM ONE PLACE, REALLY,
AND THAT IS
CINNAMOMUM ZEYLANICUM.
THIS IS THE TRUE
CEYLON CINNAMON TREE.
IT'S USUALLY HARVESTED
WHEN IT'S ABOUT THIS SIZE,
AND OF COURSE,
IT'S ONLY THE BARK THAT
IS TAKEN.
WHEN GROUND, THE POWDER IS
ACTUALLY RATHER LIGHT TAN.
IT'S NOT THAT DEEP RED COLOR
THAT WE'RE FAMILIAR WITH.
AND THE FLAVOR AND THE AROMA
ARE DISTINCTLY SWEET AND FLORAL.
BUT TO TELL YOU THE TRUTH,
WHEN IT COMES TO BAKING,
I'D RATHER HAVE CASSIA.
I'D RATHER HAVE THAT
BIG, RED-HOT PUNCH IN THE FACE
AND THAT STRONG AROMA.
IT'S PERFECT FOR CINNAMON ROLLS.
OF COURSE, THERE'S GOOD CASSIA,
GREAT CASSIA,
AND NOT-SO-GOOD CASSIA.
AND LUCKILY I'VE GOT A SOURCE
FOR THE REALLY GOOD STUFF.
HELLO, COOK GUY.
HELLO, CINNA MAN.
I HEAR YOU HAVE THE YEN AGAIN
FOR CINNAMON.
ACTUALLY, THE FLAVOR OF
WHICH YOU SPEAK
FOR ME IS FAR TOO MEEK.
I NEED CASSIA.
THE HARD STUFF?
WELL, AIN'T YOU TOUGH,
LOOKY HERE!
YOU NEED CHINA TUNGHING
CASSIA POWDER,
WELL, I GOT IT.
OH YEAH, SMELL THAT!
YOU NEED SAIGON CASSIA POWDER,
GET A WHIFF OF THAT.
YOU NEED CHIPS?
I'LL THROW IN THE GRINDER
FOR FREE.
WOW, HEY, WHAT'S THAT?
OH, THIS, MY FRIEND,
IS 3 FEET OF PURE,
UNADULTERATED
KORINTJE INDONESIAN
CASSIA BARK.
I HAVE CASSIA LEAVES.
I EVEN HAVE STICKS OF
ALL SHAPES AND SIZES.
IS THAT WHAT I THINK IT IS?
OH YES, MY FRIEND,
THE REAL DEAL.
THAT IS THE TRUE,
HONEST-TO-GOODNESS
CEYLON CINNAMON
FROM THE THICKEST PART OF
THE TRUNK.
CEYLON, CEYLON.
HEY, DON'T TOUCH THAT!
DO YOU KNOW HOW HARD IT IS
TO GET THESE?
WELL, I'VE HEARD THE MYTHS
AND LEGENDS.
OH, THE MYTHS AND LEGENDS,
WELL, LET ME SET YOU STRAIGHT.
ONCE UPON A TIME,
CINNAMON GREW IN VALLEYS
INFESTED WITH VENOMOUS SERPENTS
AND COULD ONLY BE HARVESTED
BY THOSE WITH STOUT HEARTS
AND EVEN STURDIER SOULS.
BEFORE THEY SPLIT, THE PICKERS
LEFT A SPICY OFFERING FOR THE
SUN,
WHO CONSUMED IT
IN A SINGLE FIERY GULP.
OTHERS SAY ANCIENT ARABIAN
RAPTORS USED CINNAMON
TO BUILD THEIR CLIFF-TOP CRIBS.
WHILE THE SPICE MEN TEMPTED
THE FEATHERY FIENDS
WITH HUNKS OF MEAT,
WHICH SH
THE SHODDY YET AROMATIC NEST,
THE TRADERS HAD ONLY
TO PICK UP THEIR PRIZE
AND RUN LIKE ALL GET-OUT!
WHEREVER CINNAMON OR CASSIA,
OR WHATEVER YOU WANNA CALL IT,
CAME FROM,
I'M DARN GLAD TO HAVE
1 TABLESPOON OF IT,
WHICH I WILL ADD TO
8 OUNCES OF LIGHT BROWN SUGAR
ALONG WITH JUST A WEE PINCH
OF KOSHER SALT.
THAT'LL DO, JUST STIR THAT UP
WITH A FORK.
THERE, NOW BEFORE WE CAN
GET TO ROLLING OUR DOUGH,
WE HAVE A LITTLE BIT MORE PREP
TO DO.
FOR INSTANCE, WE MUST BUTTER
A 9-BY-13 BAKING DISH THUSLY.
THANK YOU, THING.
YOU WANT GOOD COVERAGE,
OR THE DOUGH WILL STICK.
AND YOU WILL BE
VERY, VERY SORRY FOR THAT.
OBVIOUSLY, I NEED TO SEND THING
TO BAKING SCHOOL.
THERE WE GO.
NOW WE WILL TURN OURSELVES
TO THE DOUGH,
WHICH DEFINITELY HAS DOUBLED
IN SIZE.
THIS IS PERFECT,
TIME TO GO TO WORK.
FIRST THING WE'LL DO IS
KINDA PUNCH IT DOWN
TO GET THE EXCESS AIR OUT.
TURN IT OUT
AND HIT IT WITH
JUST A LITTLE BIT OF FLOUR
TO MAKE IT A LITTLE EASIER
TO WORK WITH.
THERE WE GO.
NOW THE GOAL IS TO GET THIS
INTO A RECTANGULAR SHAPE
APPROXIMATELY 18 INCHES
BY 12 INCHES.
I'LL START WITH MY KNUCKLES
JUST TO MAKE SURE THAT
I GET AS MANY OF THE AIR BUBBLES
OUT AS POSSIBLE.
THEN I'LL GRAB MY FAVORITE
ROLLING PIN.
THIS IS A FRENCH ROLLING PIN,
WHICH IS REALLY NOTHING MORE
THAN A BIG FANCY DOWEL.
AND WE'LL ROLL.
WORK OUT THE EDGES A LITTLE BIT.
BY THE WAY, IF YOU DON'T HAVE
A ROLLING PIN LIKE THIS,
DO NOT DESPAIR.
JUST BUY YOURSELF
A PIECE OF PVC PIPE
FROM THE HARDWARE STORE.
BUT THE CLOSER YOU GET
TO 18-BY-12, THE BETTER.
NOW BRUSH ON 3/4 OUNCES
OF MELTED BUTTER,
BEING SURE TO LEAVE
AT LEAST 1/2-INCH
TO AN INCH BORDER
ALONG THE TOP EDGE.
SPRINKLE ON FILLING EVENLY,
THEN PRESS IT LIGHTLY DOWN
INTO THE DOUGH.
NOW WE COME TO
THE ROLLING PORTION.
IT IS IMPORTANT THAT
YOU WORK WITH YOUR FINGERTIPS
BECAUSE THEY ARE COOLER THAN
YOUR PALMS,
WHICH WILL MAKE A MESS
VERY QUICKLY.
OKAY, HERE WE GO.
START ROLLING IN THE CENTER,
KIND OF FOLDING OVER THE DOUGH
AND WORKING YOUR HANDS
OUT TOWARDS THE EDGES.
THEN USE YOUR THUMB TO FOLD
AS YOUR HANDS COME BACK
TOGETHER.
THEN OUT AND IN,
IT'S KIND OF LIKE
PLAYING AN ACCORDION.
WHEN YOU GET ALL THE WAY UP
TO THE TOP,
FOLD OVER THE FLAP
AND CRIMP IT WITH
KIND OF A TWISTING MOTION.
WHEN YOU'VE GOT A GOOD SEAL,
ROLL THE WHOLE THING OVER
SO THAT THE SEAM FACES DOWN.
THEN TAKE YOUR SERRATED KNIFE
AND SPLIT THAT ROLL.
LINE UP THE TWO PIECES
AND SPLIT THOSE INTO THIRDS.
THEN HALF EACH ONE OF THOSE
SO THAT YOU'VE GOT A TOTAL
OF 12 ROLLS.
NOW LINE THEM UP
IN YOUR LUBED BAKING DISH
SO THAT YOU'VE GOT
THREE ROWS OF FOUR ROLLS.
IT LOOKS LIKE THERE'S
PLENTY OF ROOM IN THIS PAN
FOR THESE ROLLS
AT THIS POINT,
BUT AS THEY RISE AND EXPAND,
BELIEVE ME,
SPACE IS GONNA GET TIGHT.
NOW WRAP THIS UP WITH
FILM DU PLASTIQUE
AND STASH IN YOUR CHILL CHEST
OVERNIGHT
OR FOR, SAY, 16 HOURS.
AND YOU WILL BE REWARDED
WITH AN EXCELLENT FLAVOR
AND A VERY REFINED TEXTURE.
¶
BEFORE WE CAN BAKE OFF
OUR CINNAMON ROLLS,
WE MUST PROOF THE DOUGH --
THAT IS,
WAKE UP THE YEAST AGAIN
SO THEY CAN GIVE US
A FINAL RISE.
PLACE A BAKING PAN
IN THE BOTTOM OF YOUR OVEN,
POUR IN ENOUGH BOILING WATER
TO COME UP ABOUT,
OH, 1/4 TO 1/3 OF THE WAY
UP THE SIDE.
THAT OUGHTA DO.
SLIDE IN THE ROLLS.
LEAVE THEM FOR 1/2 HOUR.
AH, NOW THAT'S WHAT I CALL
A GOOD PROOF.
SO THE ROLLS COME OUT,
AND THE PAN OF WATER COMES OUT,
CAREFULLY.
SET YOUR OVEN TO 350 DEGREES.
WHEN IT REACHES 350 DEGREES,
PUT THE ROLLS BACK IN THE OVEN
AND BAKE FOR 30 MINUTES,
OR UNTIL THE INTERNAL
TEMPERATURE
REACHES 190 DEGREES.
ALL RIGHT, THEY'RE DONE.
TURN OFF THE OVEN
AND COOL THESE ON A WIRE RACK
FOR A FEW MINUTES
WHILE YOU MAKE THE FROSTING.
BY FROSTING, OF COURSE,
WE MEAN CREAM CHEESE FROSTING,
AND IT'LL TAKE 2 1/2 OUNCES
OF CREAM CHEESE
TO GET THE JOB DONE.
DROP THAT IN THE WORK BOWL
OF YOUR MIXER,
OUTFITTED WITH YOUR WHISK,
AND BEAT IT UNTIL IT'S CREAMY
AT MEDIUM SPEED,
FOR ABOUT 30 SECONDS.
THEN WORK IN 3 TABLESPOONS
OF WHOLE MILK.
WHEN THAT COMES TOGETHER
ADD 5 1/2 OUNCES, BY WEIGHT,
OF POWDERED SUGAR.
IT NEEDS TO BE SIFTED.
AND I LIKE TO MAKE
A LITTLE CHUTE OUT OF FOIL
FOR MY SIFTER
SO THAT THINGS DON'T GET
TOO MESSY.
IT'S MESSY STUFF, YOU KNOW.
AS SOON AS THE ROLLS ARE
COOL ENOUGH TO HANDLE,
GRAB YOURSELF A SPATULA OR SPOON
AND GO TO TOWN.
OF COURSE, YOU'RE PROBABLY
GOING TO BE DISTRACTED BY
THE AROMA, WHICH IS AMAZING,
WHICH MAKES ME THINK...
RIDDLE ME THIS, FOOD FANS,
IF THE HUMAN TONGUE
CAN ONLY DETECT
BASICALLY FIVE FLAVORS,
HOW IS IT THAT YOU CAN TASTE
SO MANY DIFFERENT KINDS OF FOOD?
THE ANSWER IS SIMPLE --
NOT ALL THE TASTING
GETS DONE HERE.
A LOT OF IT IS DONE UP THERE.
THAT'S RIGHT,
THE HUMAN SCHNOZ,
WHICH CAN DETECT SOME 10,000
DIFFERENT TYPES OF AROMAS.
HOW DOES IT WORK?
I'M GOIN' IN!
WOW, WELCOME TO
YOUR NASAL PASSAGE.
LET'S SAY FOR A MOMENT THAT
THIS IS A CINNAMON MOLECULE,
AIRBORNE, OF COURSE,
AND WHEN YOU BREATH IN,
IT IS DRAWN IN
UNTIL IT REACHES SOMETHING
CALLED THE OLFACTORY EPITHELIUM,
WHICH IS THIS BIG BUNDLE
OF NERVES,
UNIQUE BECAUSE IT'S
THE ONLY PART OF THE BRAIN THAT
IS ACTUALLY EXPOSED TO THE AIR.
NOW WHEN THIS LITTLE GUY HOOKS
UP WITH ONE OF THESE LITTLE
NERVE ENDINGS,
IT CREATES AN ELECTRICAL CHARGE
THAT YOUR BRAIN INTERPRETS AS AN
AROMA.
NOW WHAT'S IMPORTANT,
TO AN EATER, AT LEAST, IS THAT
THAT IS NOT THE ONLY WAY
THESE GUYS CAN GET IN.
THEY CAN COME UP,
HUGE FLOCKS OF THEM,
FROM THE BACK OF THE THROAT
WHEN YOU CHEW.
WHEN THEY MEET UP WITH
THESE NERVES,
THE BRAIN MARRIES
THAT INFORMATION
TO THE INFORMATION
FROM YOUR TONGUE.
AND BINGO --
YOU'VE GOT WHAT WE CALL FLAVOR.
OF COURSE, THAT EXPLAINS WHY
WHEN YOU HAVE A STUFFED-UP NOSE
OR A COLD
THAT IT'S KIND OF HARD
TO TASTE YOUR FOOD.
EXCUSE ME.
I'VE HEARD RUMORS THAT
THERE ARE A COUPLE OF YOU
OUT THERE THAT
DON'T LIKE CINNAMON BUNS.
I'M SORRY FOR THAT,
BUT THERE'S STILL HOPE.
JUST MAKE YOURSELF UP
ANOTHER BATCH OF DOUGH AND...
ROLL IT INTO A 12-BY-24-INCH
RECTANGLE.
YOU'RE GONNA WANT TO
BATHE THAT DOWN,
LIKE YOU DID BEFORE,
WITH 1 OUNCE OF BUTTER.
BUT THIS TIME,
UP ON THE TOP RIM,
YOU'RE GONNA WANT TO BRUSH THAT
WITH ONE BEATEN EGG.
THEN TAKE 8 OUNCES OF SUGAR
AND ADD INTO THAT
THE ZEST OF TWO LEMONS,
TWO TABLESPOONS OF
MINCED GINGER,
TWO TABLESPOONS OF
CANDIED GINGER, FINELY CHOPPED,
AND 5 OUNCES OF
ALL-PURPOSE FLOUR,
THAT'S ABOUT A CUP.
MIX THAT TOGETHER
AND THEN SPRINKLE IT ON
JUST AS YOU WOULD HAVE FOR
THOSE CINNAMON ROLLS THAT
YOU DON'T LIKE.
POUND DOWN THE FLOUR MIXTURE
JUST A BIT
AND THEN ROLL UP
JUST AS BEFORE.
TAKE YOUR TIME.
NOW THIS TIME,
ONCE YOU'VE GOT THE RING
SEALED UP,
INSTEAD OF CUTTING IT
IN PIECES,
WE'RE GONNA STICK ONE END
UP INTO THE OTHER.
IT'S KINDA LIKE THAT SNAKE
THAT ATE ITS OWN TAIL.
MOVE THAT TO A SHEET PAN,
COVER IT WITH PLASTIC WRAP
LOOSELY SO THERE'S ROOM FOR IT
TO RISE,
THEN STASH IT OVERNIGHT
IN THE REFRIGERATOR.
WHEN YOU'RE READY TO COOK,
SNIP IT NINE OR TEN TIMES,
VERY SHALLOW CUTS
ACROSS THE TOP,
AND STICK IT IN THE OVEN,
AGAIN WITH A PAN OF
HOT WATER UNDERNEATH.
LEAVE IT IN THERE TO PROOF
FOR HALF AN HOUR.
THEN REMOVE THE ROLLED DEVICE,
REMOVE THE PAN OF WATER,
SET THE OVEN FOR 350 DEGREES.
WHEN THE OVEN IS GOOD
AND READY TO GO,
YOU CAN SLIDE THE ROLL BACK IN
AND ALLOW IT COOK
FOR HALF AN HOUR,
OR UNTIL THE INTERNAL
TEMPERATURE HITS 190 DEGREES.
IN THE MEANTIME,
MAKE YOURSELF A GLAZE.
TAKE 4 OUNCES OF
YOUR FAVORITE JAM --
I LIKE APRICOT.
MIX THAT WITH AN OUNCE OF
FINELY CHOPPED CANDIED GINGER
AND AN OUNCE OF WATER,
ABOUT 2 TABLESPOONS.
JUST COOK THAT OVER MEDIUM HEAT
UNTIL IT IS MELTED
AND SLIGHTLY THICKENED.
THEN YOU MAY RETRIEVE YOUR
GOLDEN BROWN AND DELICIOUS RING
OF LOVE.
AND AFTER A COUPLE MINUTES OF
COOLING,
GLAZE YOUR HEART OUT.
THERE, THAT'S GOOD.
SO WE'VE GOT TWO BAKED GOODS,
THAT'S ENOUGH, RIGHT?
YOU THINK WE NEED A THIRD?
YOU'RE RIGHT,
WE NEED A THIRD.
FIRST THING WE'VE GOTTA DO IS
MAKE A NEW TOPPING.
EIGHT OUNCES OF UNSALTED BUTTER
GO INTO A SMALL SAUCEPAN
WITH 8 OUNCES OF
LIGHT BROWN SUGAR,
A HALF-TEASPOON OF
GROUND ROSEMARY,
AND 3 OUNCES OF RAISINS,
ABOUT 3/4 CUP.
PUT MEDIUM HEAT TO THAT
AND WHISK UNTIL THE SUGAR
IS THOROUGHLY MELTED.
¶
(Alton)
ONCE YOU HAVE YOUR
BUTTER, BROWN SUGAR,
ROSEMARY MIXTURE IN HAND,
DEPOSIT HALF OF IT IN
THE BOTTOM OF TWO BUNDT PANS.
NOT TUBE PANS, BUT BUNDT PANS.
THEN, WE'RE GOING TO
ASSEMBLE A COATING
FROM 2 1/2 OUNCES OF
UNSALTED, MELTED BUTTER.
THAT'S ABOUT 5 TABLESPOONS.
AND A TEASPOON OF
GROUND ROSEMARY.
HAVE THAT STANDING BY.
THEN WE'VE GOT ANOTHER BATCH OF
OUR DOUGH, WHICH HAS THOROUGHLY
RISEN.
PUNCH THAT DOWN
AND KIND OF ROLL IT OUT
UNTIL IT'S KIND OF LIKE
A BIG, FAT SNAKE,
OR SOMETHING THAT WOULD
ALLOW YOU TO EASILY CHOP IT UP
INTO 1-OUNCE PORTIONS,
WHICH WE ARE LOOKING FOR.
MAKE THAT INTO AS SMOOTH
A LITTLE BALL AS YOU CAN.
PINCH ONE END
AND KIND OF DUNK THAT INTO
THE BUTTER-ROSEMARY MIXTURE.
YOU DON'T HAVE TO GET IT
COMPLETELY COVERED.
THEN DEPOSIT THAT
IN THE BOTTOM OF THE BUNDT PAN.
WE'RE LOOKING TO HAVE
18 OF THESE LITTLE JEWELS
IN EACH PAN.
OKAY, THEN COVER THEM UP
WITH PLASTIC
AND STASH THEM IN
THE CHILL CHEST OVERNIGHT.
THE NEXT DAY,
THEY'RE GOING IN THE SAUNA,
JUST LIKE EVERYTHING ELSE,
OVER THE HOT WATER
FOR 20 TO 30 MINUTES,
UNTIL THEY'RE NICE
AND POUFED UP.
GET THEM OUT OF THE OVEN --
AND DON'T FORGET TO GET
THE WATER OUT OF THE OVEN.
HEAT THE OVEN TO 350 DEGREES
AND THEN RETURN THE TWO PANS.
ABOUT 15 MINUTES INTO COOKING,
ADD THE REMAINING
RAISIN-SUGAR SYRUP TO THE TOP
AND COOK UNTIL THEY REACH
190 DEGREES INTERIOR.
IT'LL BE 25 TO 30 MINUTES,
COOL, AND TURN OUT.
AH, JUST SMELL THAT ROSEMARY!
OH, I'M SORRY, YOU CAN'T,
THAT WAS MEAN.
(realtor)
AND HERE WE HAVE
OUR SPACIOUS KITCHEN.
SORRY ABOUT THE CLUTTER.
OH, NO, NO,
IT'S JUST HOMEY,
IT'S LIVED-IN.
IT'S WONDERFUL.
DON, WHAT DO YOU THINK?
DON , WHAT DO YOU THINK?
I'LL TELL YOU WHAT I THINK!
WHAT DID YOU BAKE?
I SAID "INVITING"
NOT "INVIGORATING"!
I JUST DID WHAT YOU TOLD ME...
I'M GONNA TAKE THESE HOME
WITH ME
SO THEY DON'T CAUSE
ANY MORE TROUBLE.
WELL, I HOPE THAT
WE'VE INSPIRED YOU TO...
SEE YA NEXT TIME
ON "GOOD EATS."
Captioned by
Scripps Networks, Inc.
YUM.
MMM, DELICIOUS RAISINS AGAIN!
BIG KITCHENS.
GOOD WORK SPACE,
LOTS OF LIGHT,
PLENTY OF STORAGE.
IS THAT A CAMERA?
OH, HEY, HAVE A LOOK AROUND.
DO YOU LIKE THE DECORATING --
I DID IT MYSELF.
NEVER WOULD'VE GUESSED.
WELL, NOT TO WORRY...
A LITTLE AROMATHERAPY
SHOULD CUT THROUGH
THE CLUTTER.
AROMATHERAPY?
ARE YOU SAYING
MY HOUSE SMELLS?
NO, BUT IT SHOULD.
IT SHOULD SMELL FRIENDLY,
INVITING, HOMEY,
LIKE FRESH-BAKED COOKIES.
FORTUNATELY, I HAVE
COOKIE-IN-A-CAN.
COOKIE-IN-A-CAN...
THAT'S PRETTY CLEVER,
BUT YOU KNOW,
I REALLY DO THINK
WE CAN DO BETTER THAN THAT.
JUST TELL ME,
WHAT SCENT SAYS "BUY ME"?
WELL, IT DEPENDS.
YOU KNOW, IT'S ACTUALLY
REALLY INTERESTING THAT
YOU BRING THIS UP
BECAUSE IN HUMAN BEINGS, AROMA
RECALL IS MORE ACCURATE THAN
VISUAL MEMORY.
EXCUSE ME?
THINK ABOUT IT.
I MEAN, SCENT HAS ALWAYS BEEN
CRUCIAL TO OUR SURVIVAL.
OUR ANCESTORS SMELLED THEIR FOOD
TO MAKE SURE IT WAS SAFE,
SMELLED FOR PREDATORS,
SMELLED FOR SHELTER,
AND HECK, THEY EVEN USED
THEIR NOSES TO FIND MATES.
OKAY, YOU JUST WANT COOKIES,
FINE.
UM, COOKIES ARE GONNA
MISS THE BOAT
BECAUSE MEN ARE ATTRACTED
TO THE SMELL OF YEAST
BECAUSE IT REMINDS THEM OF BEER.
SO I THINK
WE'RE GONNA DO, YOU KNOW,
A SLOW-RISEN KIND OF
BREAD THING.
MAYBE A LITTLE SWEET,
A LITTLE BIT SPICY.
OH, OH, OH, I'VE GOT IT!
CINNAMON, NO ONE CAN RESIST
ITS REDOLENCE,
NO ONE, I TELL YOU!
ESPECIALLY WHEN IT'S BAKED
INTO CINNAMON BUNS.
WHATEVER, JUST MAKE SURE
SOMETHING'S IN THE OVEN
BY 10 A.M.
YEAH, YEAH,
OKAY, I'LL DO THAT.
CINNAMON BUNS, NOT ONLY
DO THEY SMELL GOOD, THEY'RE...
¶
BEFORE WE CAN PRODUCE A PAN
OF THESE LUSCIOUS LOVELIES
AND THE HEAVENLY AROMA THAT
ACCOMPANIES THEM,
WE NEED TO DELVE INTO
DOUGH DESIGN.
NOW HERE, OF COURSE,
WE HAVE CINNAMON ROLLS.
HERE, WE HAVE A FRENCH BAGUETTE.
WHAT, PRAY TELL,
DO THEY HAVE IN COMMON?
THAT'S RIGHT, YEAST.
THESE UNICELLULAR CRITTERS
DO BUT THREE THINGS --
EAT, CELL-DIVIDE,
AND...
(burping)
NOT ONLY DOES THIS GAS
GIVE DOUGH'S LIFT...
IT PROVIDES A LOT OF FLAVOR,
WHICH IN THE CASE OF
A CINNAMON BUN
TRANSLATES TO
A TANGY COUNTERPOINT
TO THE SUGAR AND SPICE.
ALTHOUGH THESE BREADS DO HAVE
CERTAIN THINGS IN COMMON,
SUCH AS YEAST, WATER, AND SALT,
THIS ONE IS VERY, VERY LEAN,
WHILE THIS ONE CONTAINS
BOTH SUGAR AND BUTTER.
BELIEVE IT OR NOT,
SUGAR AND BUTTER
CHANGE EVERYTHING.
ALL RIGHT, EVERYBODY READY
TO DOUGH?
ALTHOUGH YOU DON'T NECESSARILY
HAVE TO HAVE A STAND MIXER
IN ORDER TO BRING THIS DOUGH
TOGETHER,
IT CERTAINLY WILL MAKE THINGS
A WHOLE LOT EASIER.
BESIDES, I'D BE LONELY
WITHOUT MINE.
WE BEGIN WITH
FOUR CHICKEN EGG YOLKS ONLY
AT ROOM TEMPERATURE.
WE ALSO HAVE A FIFTH EGG,
COMPLETE WITH THE WHITE.
SO FOUR YOLKS
AND ONE WHOLE EGG.
NEXT UP, 2 OUNCES OF
REGULAR OLD SUGAR.
THEN 3 OUNCES OF MELTED BUTTER.
IT DOESN'T HAVE TO BE
PIPING HOT,
JUST IN A LIQUIDOUS FORM.
AND 6 OUNCES OF BUTTERMILK.
WE'RE JUST GONNA BRING THAT
TOGETHER VERY QUICKLY
USING THE WHISK ATTACHMENT...
JUST TO KINDA GET
AN EMULSION STARTED.
EVERY BREAD BATTER IS
KIND OF LIKE A SALAD DRESSING,
IF YOU CAN THINK ABOUT IT
THAT WAY.
THERE WE GO.
AND NEXT, THE DRY GOODS.
THIS RECIPE CALLS FOR
A TOTAL OF 20 OUNCES, BY WEIGHT,
OF ALL-PURPOSE FLOUR,
BUT WE'RE JUST GONNA START
WITH 2 CUPS
BECAUSE WE DON'T WANT TO
MAKE THE DOUGH TOO TIGHT
IN THE BEGINNING.
SO ONE, TWO...
YOU DON'T HAVE TO MEASURE
PRECISELY, THERE WE GO.
AND THE YEAST.
THIS IS ONE ENVELOPE'S WORTH
OF INSTANT-RISE YEAST.
THAT'S 2 1/4 TEASPOONS.
I LIKE INSTANT-RISE
AS OPPOSED TO RAPID-RISE
BECAUSE I THINK RAPID-RISE YEAST
JUST EAT UP THE SUGAR
A LITTLE TOO QUICKLY
FOR A RECIPE LIKE THIS.
LAST BUT NOT LEAST,
1 1/4 TEASPOONS OF KOSHER SALT,
AND YES, I'M PUTTING
THE SALT RIGHT ON TOP OF
THE YEAST.
BUT THEY'RE ASLEEP
AND NICE AND SAFE,
SO IT DOESN'T MATTER.
START THIS ON LOW,
OR ELSE, YOU KNOW,
FLOUR WILL FLY
ALL OVER THE PLACE.
WE JUST WANNA BRING IT TOGETHER
INTO A BATTER-LIKE FORM.
IT'LL LOOK LIKE CAKE BATTER.
THERE, MOST OF THE FLOUR
IS WORKED IN AT THIS POINT,
SO I'M GONNA TURN DOWN THE MOTOR
AND SLOWLY PULL OUT THE WHISK
TO GET ALL THE BATTER OFF.
DON'T DO THIS TOO QUICKLY,
OR YOU'LL MAKE A MESS.
I'VE GOTTA CHANGE OVER TO
THE HOOK
IN ORDER TO WORK IN
THE REST OF THE FLOUR
AND, OF COURSE,
TO DO THE KNEADING THAT
WILL BE NECESSARY.
SO HOOK TIME,
PIRATE TIME, ARRR!
THERE WE GO, AND AT THIS POINT,
WE CAN GO AHEAD AND ADD
ALL BUT 3/4 CUP OF
THE FLOUR.
WE'RE GONNA SAVE ABOUT 3/4 CUP
JUST IN CASE IT'S NEEDED.
MAYBE IT WILL BE,
MAYBE IT WON'T.
IT DEPENDS ON THE DAY,
IT DEPENDS ON
THE MOISTURE LEVEL OF THE FLOUR,
IT DEPENDS ON A LOT OF THINGS.
ONCE AGAIN,
START IT ON LOW SPEED.
IT'S GONNA TAKE A LITTLE LONGER
FOR THE HOOK
TO PULL IN ALL THE FLOUR,
BUT THAT'S OKAY.
OKAY, IT'S BEEN
A COUPLE OF MINUTES,
AND YOU CAN TELL THAT THE DOUGH
IS A LITTLE BIT TOO MOIST.
YES, IT'S NICE AND SOFT,
BUT YOU SEE HOW IT'S STICKING
TO THE BOTTOM OF THE BOWL?
THAT'S NOT A GOOD THING.
SO WE'RE GONNA ADD
A LITTLE BIT OF FLOUR.
AND I'M ALSO GONNA PULL
THE DOUGH OFF OF THE HOOK.
AND TO KEEP IT FROM
STICKING TO MY HANDS,
I'LL USE A LITTLE
NO-STICK SPRAY.
WE'LL PULL THAT OFF,
THERE WE GO.
IT WILL DEFINITELY
CLIMB THE HOOK...
IF WE'RE NOT CAREFUL.
I'M JUST GONNA ADD
ABOUT 1/3 OF THIS
REMAINING DOSE OF FLOUR.
THERE WE GO,
AGAIN STARTING ON SLOW.
FIVE MINUTES ARE UP,
AND OUR DOUGH LOOKS PERFECT.
SPRINGY, SOFT,
PLEASANT TO THE TOUCH.
NEXT STEP IS A LITTLE BIT
OF HAND-KNEADING,
AND THEN WE WILL PUT
THIS BABY DOWN TO REST.
OH, TAKE THE REST OF THE FLOUR
WITH YOU.
MOVE YOUR DOUGH TO
A SMOOTH WORK SURFACE THAT
HAS BEEN LIGHTLY FLOURED
AND KNEAD IT BY HAND
FOR 30 SECONDS OR SO,
UNTIL IT'S NICE AND SMOOTH.
SHAPE IT INTO A BALL
AND THEN GO GET YOURSELF
A NICE BIG BOWL.
I LIKE GLASS.
LUBE IT UP WITH
A LITTLE NO-STICK SPRAY.
TOSS THE BALL TO COAT,
COVER THE WHOLE THING
WITH PLASTIC WRAP,
AND THEN JUST LET IT SIT
UNTIL IT HAS DOUBLED IN VOLUME,
FOR 2 TO 2 1/2 HOURS.
¶
NOW I KNOW THAT
UNDER ORDINARY CIRCUMSTANCES
YOU LITTLE CRITTERS THRIVE
IN SUGAR,
BUT IT'S USUALLY
ONLY 5 PERCENT OF THE FLOUR,
BAKER'S PERCENTAGES, OF COURSE.
AND IN THIS CASE,
WE'RE TALKING ABOUT 10 PERCENT.
I KNOW, I KNOW,
AT THAT CONCENTRATION,
THE HYGROSCOPIC NATURE OF SUGAR
WILL MAKE IT DIFFICULT
FOR YOU TO GET THE WATER THAT
YOU NEED TO REPRODUCE.
I'M NOT GONNA LIE TO YOU,
IT'S GONNA BE A LONG, HARD RISE,
BUT I GOTTA SELL THIS HOUSE!
AND BESIDES,
YOU'RE UNICELLULAR CRITTERS.
YOU'RE NOT GONNA LIVE THAT LONG
ANYWAY,
SO...
GO RAISE THAT DOUGH!
GO GET 'EM!
WHAT MAGNIFICENT VALOR.
WELL, THAT'S GONNA TAKE THEM
AT LEAST 2 1/2 HOURS,
PLENTY OF TIME
FOR US TO MAKE A FILLING,
A CINNAMON FILLING,
OR IS IT?
LADIES AND GENTLEMEN,
THE POWDER THAT IS
COMFORTABLY RESTING
IN THE CINNAMON CANISTER
IN YOUR KITCHEN ISN'T...
CINNAMON, THAT IS,
IT'S CASSIA.
IN FACT, MOST OF THE CINNAMON
SOLD IN THE UNITED STATES
IS ACTUALLY TAKEN FROM THE PLANT
CALLED CINNAMOMUM CASSIA.
THERE ARE DOZENS,
IF NOT HUNDREDS,
OF VARIETIES OF THAT PLANT.
NOW TRUE CINNAMON ONLY COMES
FROM ONE PLACE, REALLY,
AND THAT IS
CINNAMOMUM ZEYLANICUM.
THIS IS THE TRUE
CEYLON CINNAMON TREE.
IT'S USUALLY HARVESTED
WHEN IT'S ABOUT THIS SIZE,
AND OF COURSE,
IT'S ONLY THE BARK THAT
IS TAKEN.
WHEN GROUND, THE POWDER IS
ACTUALLY RATHER LIGHT TAN.
IT'S NOT THAT DEEP RED COLOR
THAT WE'RE FAMILIAR WITH.
AND THE FLAVOR AND THE AROMA
ARE DISTINCTLY SWEET AND FLORAL.
BUT TO TELL YOU THE TRUTH,
WHEN IT COMES TO BAKING,
I'D RATHER HAVE CASSIA.
I'D RATHER HAVE THAT
BIG, RED-HOT PUNCH IN THE FACE
AND THAT STRONG AROMA.
IT'S PERFECT FOR CINNAMON ROLLS.
OF COURSE, THERE'S GOOD CASSIA,
GREAT CASSIA,
AND NOT-SO-GOOD CASSIA.
AND LUCKILY I'VE GOT A SOURCE
FOR THE REALLY GOOD STUFF.
HELLO, COOK GUY.
HELLO, CINNA MAN.
I HEAR YOU HAVE THE YEN AGAIN
FOR CINNAMON.
ACTUALLY, THE FLAVOR OF
WHICH YOU SPEAK
FOR ME IS FAR TOO MEEK.
I NEED CASSIA.
THE HARD STUFF?
WELL, AIN'T YOU TOUGH,
LOOKY HERE!
YOU NEED CHINA TUNGHING
CASSIA POWDER,
WELL, I GOT IT.
OH YEAH, SMELL THAT!
YOU NEED SAIGON CASSIA POWDER,
GET A WHIFF OF THAT.
YOU NEED CHIPS?
I'LL THROW IN THE GRINDER
FOR FREE.
WOW, HEY, WHAT'S THAT?
OH, THIS, MY FRIEND,
IS 3 FEET OF PURE,
UNADULTERATED
KORINTJE INDONESIAN
CASSIA BARK.
I HAVE CASSIA LEAVES.
I EVEN HAVE STICKS OF
ALL SHAPES AND SIZES.
IS THAT WHAT I THINK IT IS?
OH YES, MY FRIEND,
THE REAL DEAL.
THAT IS THE TRUE,
HONEST-TO-GOODNESS
CEYLON CINNAMON
FROM THE THICKEST PART OF
THE TRUNK.
CEYLON, CEYLON.
HEY, DON'T TOUCH THAT!
DO YOU KNOW HOW HARD IT IS
TO GET THESE?
WELL, I'VE HEARD THE MYTHS
AND LEGENDS.
OH, THE MYTHS AND LEGENDS,
WELL, LET ME SET YOU STRAIGHT.
ONCE UPON A TIME,
CINNAMON GREW IN VALLEYS
INFESTED WITH VENOMOUS SERPENTS
AND COULD ONLY BE HARVESTED
BY THOSE WITH STOUT HEARTS
AND EVEN STURDIER SOULS.
BEFORE THEY SPLIT, THE PICKERS
LEFT A SPICY OFFERING FOR THE
SUN,
WHO CONSUMED IT
IN A SINGLE FIERY GULP.
OTHERS SAY ANCIENT ARABIAN
RAPTORS USED CINNAMON
TO BUILD THEIR CLIFF-TOP CRIBS.
WHILE THE SPICE MEN TEMPTED
THE FEATHERY FIENDS
WITH HUNKS OF MEAT,
WHICH SH
THE SHODDY YET AROMATIC NEST,
THE TRADERS HAD ONLY
TO PICK UP THEIR PRIZE
AND RUN LIKE ALL GET-OUT!
WHEREVER CINNAMON OR CASSIA,
OR WHATEVER YOU WANNA CALL IT,
CAME FROM,
I'M DARN GLAD TO HAVE
1 TABLESPOON OF IT,
WHICH I WILL ADD TO
8 OUNCES OF LIGHT BROWN SUGAR
ALONG WITH JUST A WEE PINCH
OF KOSHER SALT.
THAT'LL DO, JUST STIR THAT UP
WITH A FORK.
THERE, NOW BEFORE WE CAN
GET TO ROLLING OUR DOUGH,
WE HAVE A LITTLE BIT MORE PREP
TO DO.
FOR INSTANCE, WE MUST BUTTER
A 9-BY-13 BAKING DISH THUSLY.
THANK YOU, THING.
YOU WANT GOOD COVERAGE,
OR THE DOUGH WILL STICK.
AND YOU WILL BE
VERY, VERY SORRY FOR THAT.
OBVIOUSLY, I NEED TO SEND THING
TO BAKING SCHOOL.
THERE WE GO.
NOW WE WILL TURN OURSELVES
TO THE DOUGH,
WHICH DEFINITELY HAS DOUBLED
IN SIZE.
THIS IS PERFECT,
TIME TO GO TO WORK.
FIRST THING WE'LL DO IS
KINDA PUNCH IT DOWN
TO GET THE EXCESS AIR OUT.
TURN IT OUT
AND HIT IT WITH
JUST A LITTLE BIT OF FLOUR
TO MAKE IT A LITTLE EASIER
TO WORK WITH.
THERE WE GO.
NOW THE GOAL IS TO GET THIS
INTO A RECTANGULAR SHAPE
APPROXIMATELY 18 INCHES
BY 12 INCHES.
I'LL START WITH MY KNUCKLES
JUST TO MAKE SURE THAT
I GET AS MANY OF THE AIR BUBBLES
OUT AS POSSIBLE.
THEN I'LL GRAB MY FAVORITE
ROLLING PIN.
THIS IS A FRENCH ROLLING PIN,
WHICH IS REALLY NOTHING MORE
THAN A BIG FANCY DOWEL.
AND WE'LL ROLL.
WORK OUT THE EDGES A LITTLE BIT.
BY THE WAY, IF YOU DON'T HAVE
A ROLLING PIN LIKE THIS,
DO NOT DESPAIR.
JUST BUY YOURSELF
A PIECE OF PVC PIPE
FROM THE HARDWARE STORE.
BUT THE CLOSER YOU GET
TO 18-BY-12, THE BETTER.
NOW BRUSH ON 3/4 OUNCES
OF MELTED BUTTER,
BEING SURE TO LEAVE
AT LEAST 1/2-INCH
TO AN INCH BORDER
ALONG THE TOP EDGE.
SPRINKLE ON FILLING EVENLY,
THEN PRESS IT LIGHTLY DOWN
INTO THE DOUGH.
NOW WE COME TO
THE ROLLING PORTION.
IT IS IMPORTANT THAT
YOU WORK WITH YOUR FINGERTIPS
BECAUSE THEY ARE COOLER THAN
YOUR PALMS,
WHICH WILL MAKE A MESS
VERY QUICKLY.
OKAY, HERE WE GO.
START ROLLING IN THE CENTER,
KIND OF FOLDING OVER THE DOUGH
AND WORKING YOUR HANDS
OUT TOWARDS THE EDGES.
THEN USE YOUR THUMB TO FOLD
AS YOUR HANDS COME BACK
TOGETHER.
THEN OUT AND IN,
IT'S KIND OF LIKE
PLAYING AN ACCORDION.
WHEN YOU GET ALL THE WAY UP
TO THE TOP,
FOLD OVER THE FLAP
AND CRIMP IT WITH
KIND OF A TWISTING MOTION.
WHEN YOU'VE GOT A GOOD SEAL,
ROLL THE WHOLE THING OVER
SO THAT THE SEAM FACES DOWN.
THEN TAKE YOUR SERRATED KNIFE
AND SPLIT THAT ROLL.
LINE UP THE TWO PIECES
AND SPLIT THOSE INTO THIRDS.
THEN HALF EACH ONE OF THOSE
SO THAT YOU'VE GOT A TOTAL
OF 12 ROLLS.
NOW LINE THEM UP
IN YOUR LUBED BAKING DISH
SO THAT YOU'VE GOT
THREE ROWS OF FOUR ROLLS.
IT LOOKS LIKE THERE'S
PLENTY OF ROOM IN THIS PAN
FOR THESE ROLLS
AT THIS POINT,
BUT AS THEY RISE AND EXPAND,
BELIEVE ME,
SPACE IS GONNA GET TIGHT.
NOW WRAP THIS UP WITH
FILM DU PLASTIQUE
AND STASH IN YOUR CHILL CHEST
OVERNIGHT
OR FOR, SAY, 16 HOURS.
AND YOU WILL BE REWARDED
WITH AN EXCELLENT FLAVOR
AND A VERY REFINED TEXTURE.
¶
BEFORE WE CAN BAKE OFF
OUR CINNAMON ROLLS,
WE MUST PROOF THE DOUGH --
THAT IS,
WAKE UP THE YEAST AGAIN
SO THEY CAN GIVE US
A FINAL RISE.
PLACE A BAKING PAN
IN THE BOTTOM OF YOUR OVEN,
POUR IN ENOUGH BOILING WATER
TO COME UP ABOUT,
OH, 1/4 TO 1/3 OF THE WAY
UP THE SIDE.
THAT OUGHTA DO.
SLIDE IN THE ROLLS.
LEAVE THEM FOR 1/2 HOUR.
AH, NOW THAT'S WHAT I CALL
A GOOD PROOF.
SO THE ROLLS COME OUT,
AND THE PAN OF WATER COMES OUT,
CAREFULLY.
SET YOUR OVEN TO 350 DEGREES.
WHEN IT REACHES 350 DEGREES,
PUT THE ROLLS BACK IN THE OVEN
AND BAKE FOR 30 MINUTES,
OR UNTIL THE INTERNAL
TEMPERATURE
REACHES 190 DEGREES.
ALL RIGHT, THEY'RE DONE.
TURN OFF THE OVEN
AND COOL THESE ON A WIRE RACK
FOR A FEW MINUTES
WHILE YOU MAKE THE FROSTING.
BY FROSTING, OF COURSE,
WE MEAN CREAM CHEESE FROSTING,
AND IT'LL TAKE 2 1/2 OUNCES
OF CREAM CHEESE
TO GET THE JOB DONE.
DROP THAT IN THE WORK BOWL
OF YOUR MIXER,
OUTFITTED WITH YOUR WHISK,
AND BEAT IT UNTIL IT'S CREAMY
AT MEDIUM SPEED,
FOR ABOUT 30 SECONDS.
THEN WORK IN 3 TABLESPOONS
OF WHOLE MILK.
WHEN THAT COMES TOGETHER
ADD 5 1/2 OUNCES, BY WEIGHT,
OF POWDERED SUGAR.
IT NEEDS TO BE SIFTED.
AND I LIKE TO MAKE
A LITTLE CHUTE OUT OF FOIL
FOR MY SIFTER
SO THAT THINGS DON'T GET
TOO MESSY.
IT'S MESSY STUFF, YOU KNOW.
AS SOON AS THE ROLLS ARE
COOL ENOUGH TO HANDLE,
GRAB YOURSELF A SPATULA OR SPOON
AND GO TO TOWN.
OF COURSE, YOU'RE PROBABLY
GOING TO BE DISTRACTED BY
THE AROMA, WHICH IS AMAZING,
WHICH MAKES ME THINK...
RIDDLE ME THIS, FOOD FANS,
IF THE HUMAN TONGUE
CAN ONLY DETECT
BASICALLY FIVE FLAVORS,
HOW IS IT THAT YOU CAN TASTE
SO MANY DIFFERENT KINDS OF FOOD?
THE ANSWER IS SIMPLE --
NOT ALL THE TASTING
GETS DONE HERE.
A LOT OF IT IS DONE UP THERE.
THAT'S RIGHT,
THE HUMAN SCHNOZ,
WHICH CAN DETECT SOME 10,000
DIFFERENT TYPES OF AROMAS.
HOW DOES IT WORK?
I'M GOIN' IN!
WOW, WELCOME TO
YOUR NASAL PASSAGE.
LET'S SAY FOR A MOMENT THAT
THIS IS A CINNAMON MOLECULE,
AIRBORNE, OF COURSE,
AND WHEN YOU BREATH IN,
IT IS DRAWN IN
UNTIL IT REACHES SOMETHING
CALLED THE OLFACTORY EPITHELIUM,
WHICH IS THIS BIG BUNDLE
OF NERVES,
UNIQUE BECAUSE IT'S
THE ONLY PART OF THE BRAIN THAT
IS ACTUALLY EXPOSED TO THE AIR.
NOW WHEN THIS LITTLE GUY HOOKS
UP WITH ONE OF THESE LITTLE
NERVE ENDINGS,
IT CREATES AN ELECTRICAL CHARGE
THAT YOUR BRAIN INTERPRETS AS AN
AROMA.
NOW WHAT'S IMPORTANT,
TO AN EATER, AT LEAST, IS THAT
THAT IS NOT THE ONLY WAY
THESE GUYS CAN GET IN.
THEY CAN COME UP,
HUGE FLOCKS OF THEM,
FROM THE BACK OF THE THROAT
WHEN YOU CHEW.
WHEN THEY MEET UP WITH
THESE NERVES,
THE BRAIN MARRIES
THAT INFORMATION
TO THE INFORMATION
FROM YOUR TONGUE.
AND BINGO --
YOU'VE GOT WHAT WE CALL FLAVOR.
OF COURSE, THAT EXPLAINS WHY
WHEN YOU HAVE A STUFFED-UP NOSE
OR A COLD
THAT IT'S KIND OF HARD
TO TASTE YOUR FOOD.
EXCUSE ME.
I'VE HEARD RUMORS THAT
THERE ARE A COUPLE OF YOU
OUT THERE THAT
DON'T LIKE CINNAMON BUNS.
I'M SORRY FOR THAT,
BUT THERE'S STILL HOPE.
JUST MAKE YOURSELF UP
ANOTHER BATCH OF DOUGH AND...
ROLL IT INTO A 12-BY-24-INCH
RECTANGLE.
YOU'RE GONNA WANT TO
BATHE THAT DOWN,
LIKE YOU DID BEFORE,
WITH 1 OUNCE OF BUTTER.
BUT THIS TIME,
UP ON THE TOP RIM,
YOU'RE GONNA WANT TO BRUSH THAT
WITH ONE BEATEN EGG.
THEN TAKE 8 OUNCES OF SUGAR
AND ADD INTO THAT
THE ZEST OF TWO LEMONS,
TWO TABLESPOONS OF
MINCED GINGER,
TWO TABLESPOONS OF
CANDIED GINGER, FINELY CHOPPED,
AND 5 OUNCES OF
ALL-PURPOSE FLOUR,
THAT'S ABOUT A CUP.
MIX THAT TOGETHER
AND THEN SPRINKLE IT ON
JUST AS YOU WOULD HAVE FOR
THOSE CINNAMON ROLLS THAT
YOU DON'T LIKE.
POUND DOWN THE FLOUR MIXTURE
JUST A BIT
AND THEN ROLL UP
JUST AS BEFORE.
TAKE YOUR TIME.
NOW THIS TIME,
ONCE YOU'VE GOT THE RING
SEALED UP,
INSTEAD OF CUTTING IT
IN PIECES,
WE'RE GONNA STICK ONE END
UP INTO THE OTHER.
IT'S KINDA LIKE THAT SNAKE
THAT ATE ITS OWN TAIL.
MOVE THAT TO A SHEET PAN,
COVER IT WITH PLASTIC WRAP
LOOSELY SO THERE'S ROOM FOR IT
TO RISE,
THEN STASH IT OVERNIGHT
IN THE REFRIGERATOR.
WHEN YOU'RE READY TO COOK,
SNIP IT NINE OR TEN TIMES,
VERY SHALLOW CUTS
ACROSS THE TOP,
AND STICK IT IN THE OVEN,
AGAIN WITH A PAN OF
HOT WATER UNDERNEATH.
LEAVE IT IN THERE TO PROOF
FOR HALF AN HOUR.
THEN REMOVE THE ROLLED DEVICE,
REMOVE THE PAN OF WATER,
SET THE OVEN FOR 350 DEGREES.
WHEN THE OVEN IS GOOD
AND READY TO GO,
YOU CAN SLIDE THE ROLL BACK IN
AND ALLOW IT COOK
FOR HALF AN HOUR,
OR UNTIL THE INTERNAL
TEMPERATURE HITS 190 DEGREES.
IN THE MEANTIME,
MAKE YOURSELF A GLAZE.
TAKE 4 OUNCES OF
YOUR FAVORITE JAM --
I LIKE APRICOT.
MIX THAT WITH AN OUNCE OF
FINELY CHOPPED CANDIED GINGER
AND AN OUNCE OF WATER,
ABOUT 2 TABLESPOONS.
JUST COOK THAT OVER MEDIUM HEAT
UNTIL IT IS MELTED
AND SLIGHTLY THICKENED.
THEN YOU MAY RETRIEVE YOUR
GOLDEN BROWN AND DELICIOUS RING
OF LOVE.
AND AFTER A COUPLE MINUTES OF
COOLING,
GLAZE YOUR HEART OUT.
THERE, THAT'S GOOD.
SO WE'VE GOT TWO BAKED GOODS,
THAT'S ENOUGH, RIGHT?
YOU THINK WE NEED A THIRD?
YOU'RE RIGHT,
WE NEED A THIRD.
FIRST THING WE'VE GOTTA DO IS
MAKE A NEW TOPPING.
EIGHT OUNCES OF UNSALTED BUTTER
GO INTO A SMALL SAUCEPAN
WITH 8 OUNCES OF
LIGHT BROWN SUGAR,
A HALF-TEASPOON OF
GROUND ROSEMARY,
AND 3 OUNCES OF RAISINS,
ABOUT 3/4 CUP.
PUT MEDIUM HEAT TO THAT
AND WHISK UNTIL THE SUGAR
IS THOROUGHLY MELTED.
¶
(Alton)
ONCE YOU HAVE YOUR
BUTTER, BROWN SUGAR,
ROSEMARY MIXTURE IN HAND,
DEPOSIT HALF OF IT IN
THE BOTTOM OF TWO BUNDT PANS.
NOT TUBE PANS, BUT BUNDT PANS.
THEN, WE'RE GOING TO
ASSEMBLE A COATING
FROM 2 1/2 OUNCES OF
UNSALTED, MELTED BUTTER.
THAT'S ABOUT 5 TABLESPOONS.
AND A TEASPOON OF
GROUND ROSEMARY.
HAVE THAT STANDING BY.
THEN WE'VE GOT ANOTHER BATCH OF
OUR DOUGH, WHICH HAS THOROUGHLY
RISEN.
PUNCH THAT DOWN
AND KIND OF ROLL IT OUT
UNTIL IT'S KIND OF LIKE
A BIG, FAT SNAKE,
OR SOMETHING THAT WOULD
ALLOW YOU TO EASILY CHOP IT UP
INTO 1-OUNCE PORTIONS,
WHICH WE ARE LOOKING FOR.
MAKE THAT INTO AS SMOOTH
A LITTLE BALL AS YOU CAN.
PINCH ONE END
AND KIND OF DUNK THAT INTO
THE BUTTER-ROSEMARY MIXTURE.
YOU DON'T HAVE TO GET IT
COMPLETELY COVERED.
THEN DEPOSIT THAT
IN THE BOTTOM OF THE BUNDT PAN.
WE'RE LOOKING TO HAVE
18 OF THESE LITTLE JEWELS
IN EACH PAN.
OKAY, THEN COVER THEM UP
WITH PLASTIC
AND STASH THEM IN
THE CHILL CHEST OVERNIGHT.
THE NEXT DAY,
THEY'RE GOING IN THE SAUNA,
JUST LIKE EVERYTHING ELSE,
OVER THE HOT WATER
FOR 20 TO 30 MINUTES,
UNTIL THEY'RE NICE
AND POUFED UP.
GET THEM OUT OF THE OVEN --
AND DON'T FORGET TO GET
THE WATER OUT OF THE OVEN.
HEAT THE OVEN TO 350 DEGREES
AND THEN RETURN THE TWO PANS.
ABOUT 15 MINUTES INTO COOKING,
ADD THE REMAINING
RAISIN-SUGAR SYRUP TO THE TOP
AND COOK UNTIL THEY REACH
190 DEGREES INTERIOR.
IT'LL BE 25 TO 30 MINUTES,
COOL, AND TURN OUT.
AH, JUST SMELL THAT ROSEMARY!
OH, I'M SORRY, YOU CAN'T,
THAT WAS MEAN.
(realtor)
AND HERE WE HAVE
OUR SPACIOUS KITCHEN.
SORRY ABOUT THE CLUTTER.
OH, NO, NO,
IT'S JUST HOMEY,
IT'S LIVED-IN.
IT'S WONDERFUL.
DON, WHAT DO YOU THINK?
DON , WHAT DO YOU THINK?
I'LL TELL YOU WHAT I THINK!
WHAT DID YOU BAKE?
I SAID "INVITING"
NOT "INVIGORATING"!
I JUST DID WHAT YOU TOLD ME...
I'M GONNA TAKE THESE HOME
WITH ME
SO THEY DON'T CAUSE
ANY MORE TROUBLE.
WELL, I HOPE THAT
WE'VE INSPIRED YOU TO...
SEE YA NEXT TIME
ON "GOOD EATS."
Captioned by
Scripps Networks, Inc.
YUM.
MMM, DELICIOUS RAISINS AGAIN!