Good Eats (1999–2012): Season 11, Episode 7 - Stew Romance - full transcript



AH, THE STEW POT.

IF THERE'S A MORE ENDURING
OR ENDEARING SYMBOL

OF HEARTH AND HOME,
I DON'T KNOW WHAT IT IS.

FROM THE DAWN OF COOKERY,

WHEN WATER SIMMERED
IN ANIMAL HIDES

STRETCHED OVER CAMPFIRES.

THROUGH THE AGES OF CLAY,
BRONZE, IRON AND STEEL,

COOKS HAVE CONTINUALLY FED

AND FED FROM THEIR STEWPOTS--

A TOUGH HUNK
OF MASTODON HERE,



A SNAGGLED BIT
OF TAPROOT THERE,

ALL RENDERED EDIBLE
AND NOURISHING

THROUGH THE COMBINED EFFORTS
OF TIME, HEAT AND WATER.

PROBLEM IS, ALL THAT TIME,
HEAT AND WATER

TENDS TO BLUR THE INDIVIDUAL
NOTES OF THE INGREDIENTS

INTO A MURKY MONOTONE.

IF YOU ASK ME, A STEW--
OR A CULTURE, FOR THAT MATTER--

SHOULD BE MORE LIKE, WELL,
A BARBERSHOP QUARTET.

(knock on door)

ALL RIGHT, FELLAS, HIT IT!

(harmonizing)

NOW THAT IS CALLED HARMONY--
EACH PART AN INDIVIDUAL,

BUT COMPLETELY IN SYNC
WITH THE WHOLE.

THAT'S WHAT I WANT
OUT OF A STEW.



THIS...
(vocalizing same note)

IS HOMOGENY, AS IN HOMOGENIZED,
AS IN BORING--

LIKE THAT STEW
OVER THERE.

SO CAN WE
PRODUCE A STEW...
(harmonizing)

THAT SINGS
A NICE C MAJOR SEVEN?
(coughs)

WELL, I IMAGINE
WITH THE RIGHT INGREDIENTS

A LITTLE SCIENCE AND A COUPLE
OF WELL-CHOSEN TOOLS...
(coughs)

WE MIGHT JUST BE ABLE TO MAKE
A LITTLE MUSIC OF OUR OWN ON...

Closed Captions provided
by Scripps Networks, LLC.

¶ GOOD EATS ¶

Captioned by
Closed Captioning Services, Inc.

SUPPOSE I WERE TO ASK YOU
TO DEFINE THE WORD "STEW."

YOU MIGHT SAY, A SHORTENED
VERSION

OF THE SCOTTISH NAME "STEWART,"

OR TO DWELL ON SOMETHING
NEGATIVELY.

AH, BUT YOU MIGHT ALSO OFFER,
A DISH COMPOSED

OF CHUNKS OF MEAT AND VEGETABLES
COOKED AND SERVED TOGETHER

IN A FLAVORFUL AND POTENTIALLY
THICKENED LIQUID.

AND YOU KNOW WHAT? YOU'D BE
RIGHT ON ALL THREE COUNTS.

OF COURSE, YOU MIGHT ALSO SAY
THAT IT IS THE VERB "STEW,"

THE TRADITIONAL COOKING METHOD
BY WHICH A STEW IS PRODUCED.

BUT IF YOU ASK ME, THE KEY
TO A STEW ISN'T STEWING,

IT'S BRAISING.

AND ALTHOUGH BRAISING IS INDEED
RELATED TO STEWING,

THERE ARE
SOME SIGNIFICANT DIFFERENCES.

STEWING INVOLVES COOKING
SMALL PIECES OF FOOD.

BRAISING CALLS FOR LARGE PIECES,

WHICH LIMITS SURFACE AREA
AND THEREFORE LIMITS

MOISTURE LOSS
FROM THE TARGET FOOD.

UNLIKE STEWING, WHICH CALLS
FOR SUBMERSION

OF THE FOOD PIECES IN LIQUID,

BRAISING CALLS FOR A RELATIVELY
SMALL AMOUNT OF LIQUID.

THAT MEANS LESS CHANCE
OF PRODUCING

WATERED-DOWN FLAVORS.

REMEMBER, WATER IS A SOLVENT.

STEWING--OFTEN ACHIEVED
IN AN OPEN VESSEL.

BRAISING CALLS
FOR A TIGHTLY LIDDED VESSEL.

THAT PREVENTS MOISTURE LOSS
VIA EVAPORATION

AND HELPS TO TENDERIZE MEAT

THROUGH THE SLIGHT ELEVATION
IN VESSEL PRESSURE.

AND, PERHAPS MOST IMPORTANTLY,

WHILE STEWING ALWAYS CALLS
FOR COOKING

INGREDIENTS OF DIFFERENT NATURES
TOGETHER,

BRAISING APPLICATIONS OFTEN CALL

FOR SEPARATION OF MEATS
AND VEGETABLES.

AND THAT MAKES BRAISING
THE PRECISION CHOICE,

EVEN WHEN THE DESIRED DISH
IS A STEW!

LET'S PROVE THE POINT.

HERE ARE SOME
OF THE MORE POPULAR STEWS

FROM AROUND THE WORLD--
BOEUF BOURGUIGNON FROM FRANCE,

HASSENPFEFFER FROM GERMANY,
WAT FROM ETHIOPIA,

BRUNSWICK STEW FROM AMERICA.

IF YOU HAVE YOUR "GOOD EATS"
INTERACTIVE REMOTE,

JUST GO AHEAD AND VOTE FOR ONE.
I'LL WAIT. GO AHEAD. GO AHEAD.

WOW. HUNGARIAN GOULASH--

WELL, THAT IS CERTAINLY
A CLASSIC OF THE FORM.

WELL, LET'S FIND SOME MEAT,
SHALL WE?

I'M ACTUALLY GLAD
YOU CHOSE GOULASH

BECAUSE IT IS GOING
TO ALLOW US TO DELVE

INTO A PART OF THAT CRITTER
THAT WE HAVE NOT DELVED INTO

VERY MUCH IN THE PAST.

I MEAN, WE'VE DEALT
WITH THE RIB PRIMAL

ON TWO SHOWS,
THE TENDERLOIN--TWO SHOWS.

WE'VE COOKED SHORT LOIN,
SIRLOIN, TAIL,

SKIRT STEAK FROM THE PLATE.

WE'VE DEALT WITH A 7-BONE STEAK
FROM THE CHUCK,

AND WE HAVE COOKED BRISKET.

NO WONDER COWS GIVE ME
DIRTY LOOKS WHEN I DRIVE BY.

ANYWAY, THE BEST
IS YET TO COME--THE SHORT RIBS,

WHICH HAIL FROM BOTH
THE CHUCK PRIMAL

AND THE PLATE PRIMAL
DOWN THERE.

YOU KNOW, WE REALLY NEED
A BETTER VISUAL HERE.

AHH, THERE.

THIS IS A LITTLE BIT BETTER.
NOW, AS YOU CAN SEE,

RIBS 1 THROUGH 5
ARE IN THE CHUCK AREA,

AND THE ENDS OF RIBS
6 THROUGH 12 ARE IN THE PLATE.

ALTHOUGH THERE ISN'T MUCH MEAT
TO SPEAK OF ON 9 THROUGH 12,

THE FRONT PLATE RIBS
RENDER SOME NICE MEAT.

BUT FOR MY MONEY--

AND WE'RE NOT TALKING
ABOUT A LOT OF MONEY HERE--

THE CHUCK RIBS PROVIDE
THE BEST MIXTURE

OF MEAT, FAT
AND CONNECTIVE TISSUE.

WHEN IT COMES
TO BUYING SHORT RIBS,

WE HAVE CHOICES.
HOW MANY? LET'S FIND OUT.

MY GOOD MAN, I REQUIRE
SOME SHORT RIBS.

ALL RIGHT, WOULD YOU
LIKE CHUCK OR PLATE?

GEE, I DON'T KNOW.
WHAT DO YOU THINK?

I DON'T KNOW.
WHAT ARE YOU GONNA USE IT FOR?
STEW.

AH, THEN YOU WANT PLATE.
IT'S GOT MORE CONNECTIVE TISSUE,

SO IT'S BETTER
FOR SLOW COOKING.

NOW, WOULD YOU LIKE WHOLE,

ENGLISH STYLE OR FLANKEN?

OHH, HE'S REALLY OPENED UP
A CAN OF WORMS NOW.

GEE, I DON'T KNOW
WHAT THAT MEANS.

EDUCATE ME.

WELL, WHOLE, CLEARLY,
IS ONE WHOLE RIB

WITH THE MEAT CUT
PARALLEL TO THE BONE.

ENGLISH STYLE
IS JUST HALF OF THAT.

FLANKEN IS A CROSS-CUT

THAT CONTAINS THE MEAT
OF SEVERAL DIFFERENT RIBS.
VERY NICE.

NOW WHAT WOULD A COOK
DO WITH SOMETHING LIKE THAT?

MOST OF THE ONES THAT I SELL
END UP AS KOREAN SHORT RIBS.

YEAH?
OH, YEAH. MARINATE THAT IN SOY,
GINGER, GARLIC AND GREEN ONION.

GRILL 'EM HOT AND FAST. OOH!
IT IS GOOD EATS,

IF I DON'T SAY SO MYSELF.

IF YOU DON'T SAY SO MYSELF?

UM, WELL, THAT SOUNDS GREAT,

BUT I THINK I'LL TAKE 3 POUNDS
OF THE ENGLISH CUT.

ALL RIGHT.
THANK YOU.

NOW KEEP IN MIND
THAT A STANDARD ENGLISH CUT RIB

IS GONNA WEIGH
ABOUT A QUARTER OF A POUND,

WILL LOSE NEARLY A HALF
OF THAT WEIGHT

DURING THE COOKING PROCESS.

SO YOU'LL WANT TO PLAN

ON A MINIMUM
OF TWO PIECES PER DINER

OR IN THE CASE OF ME
BY MYSELF, FOUR.

HERE YOU GO, SIR.

THANK YOU VERY MUCH.

SAY, HOW DO YOU
LIKE YOURS?
OOH, I LIKE TO SLOWLY SMOKE
AND GRILL MINE

WHILE LIGHTLY BRUSHING THEM
WITH A MEAD REDUCTION.

WOW. YOU EVER THINK
OF HAVING YOUR OWN COOKING SHOW?

HA... YOU KNOW,
NOW THAT YOU MENTION IT--
GOOD LUCK WITH THAT.

IF I HAVE A STEW CREDO,
IT IS THIS--

THE STEWER WILL NEVER MISS
AN OPPORTUNITY

TO CREATE FLAVOR.

WITH THAT IN MIND,
WE TOSS OUR MEAT

WITH A TABLESPOON
OF KOSHER SALT

AND SEAR IT
ON A HOT CAST-IRON GRIDDLE.

I LIKE CAST IRON BECAUSE NOTHING
HOLDS HEAT BETTER.

I LIKE A GRIDDLE BECAUSE THERE'S
PLENTY OF REAL ESTATE,

SO WHEN I'M READY
TO FLIP THE MEAT OVER

TO BROWN ALL OF THE SIDES,

THERE'LL BE PLENTY
OF FRESH METAL

TO DO THE BRANDING.

NOW, HEAT IS A BIG DEAL HERE.

YOU'RE GONNA WANT TO PARK
YOUR GRIDDLE OVER HIGH FLAME

FOR AT LEAST THREE MINUTES

BEFORE BRINGING THE MEAT
TO THE PARTY.

AND IF YOU COOK ON ELECTRIC,
IT'S GONNA TAKE FIVE.

SORRY, JUST THE WAY IT IS.

NOW THIS IS NOT GOING
TO SEAL IN JUICES, OKAY?

BUT IT IS GOING TO CREATE
A HUGE AMOUNT OF FLAVOR.

THERE IS, AT THIS VERY MOMENT,

A SYMPHONY OF CHEMICAL
AND PHYSICAL CHANGES

GOING ON INVOLVING AMINO ACIDS,
PROTEINS, MEAT SUGARS

AND ABOUT SIX KAJILLION
OTHER THINGS.

IT WOULD BE
PRETTY MUCH IMPOSSIBLE

TO ACTUALLY NAME
ALL OF THE SUBSTANCES INVOLVED,

WHICH IS WHY WE SIMPLY REFER
TO THIS ENTIRE PROCESS

AS THE MAILLARD REACTIONS

AFTER THE FAMED FRENCH CHEMIST

WHO FIRST INVESTIGATED
THE PHENOMENON.

FRENCH--GO FIGURE.

ANYWAY, THE SEARING'S GONNA TAKE
SEVERAL MINUTES ON EACH SIDE,

WHICH GIVES US PLENTY OF TIME
TO CONCOCT A BRAISING LIQUID--

NO, I MEAN, A PASTE.

¶
NO, I MEAN, A PASTE.

AND NOW FOR THE PASTE.

WHISK TOGETHER 1/4 OF A CUP
OF TOMATO PASTE

WITH 1/4 OF A CUP
APPLE CIDER VINEGAR--

I LIKE THE UNFILTERED KIND--

AND A LITTLE BIT
OF WORCESTERSHIRE SAUCE--

1 1/2 TEASPOONS--

LOVE THAT SMOKEY FERMENTED FISH
FLAVOR THAT GIVES OUT THERE.

WE'LL ALSO NEED SOME HERBS,
JUST MIXED HERB.

I'D SAY A TEASPOON
AND A HALF OF ANYTHING

CONTAINING SOME OREGANO
AND SOME THYME

AND SOME ROSEMARY.
THERE WE GO.

AND LAST BUT NOT LEAST,

1 TABLESPOON OF EITHER HOT,

SMOKED OR SWEET PAPRIKA.

(horn honking)

HEY, IT SOUNDS LIKE WE'VE HIT
THING'S INGREDIENT OF THE DAY--

PAPRIKA!
(horn honking)

GET OUT OF MY FACE!

WELL, LET'S SEE. I'VE GOT
A DISK AROUND HERE SOMEPLACE.

P, P, P--AH, THERE WE GO,
PAPRIKA.

NOW THE SPICE
THAT WE CALL PAPRIKA

IS CREATED BY GRINDING
DRIED SWEET PEPPERS,

SUCH AS CAPSICUM ANNUUM,
INTO A FINE POWDER.

A NATIVE OF SOUTH AMERICA,
PEPPER PLANTS FIRST ARRIVED

IN HUNGARY
AROUND THE 17th CENTURY

COURTESY OF REFUGEES
OF BALKAN STATES

ESCAPING THE TURKS,

WHO WERE ACTIVELY MARAUDING
AT THE TIME.

BY THE LATE 18th CENTURY,
PAPRIKA WAS FIRMLY ENSCONCED

IN HUNGARIAN CUISINE.

NOW AS TO TYPES--

HOT PAPRIKA ISN'T SO MUCH,

YOU KNOW, CHILI HOT
AS IT IS SIMPLY PUNGENT.

SWEET PAPRIKA
ISN'T SO MUCH SWEET

AS SIMPLY NOT PUNGENT.

THE MOST COMMONLY
EXPORTED VARIETY IS CALLED

NOBLE SWEET,

ALTHOUGH SMOKED VARIETIES
ARE GAINING POPULARITY

HERE IN THE UNITED STATES.

NOW SINCE YOU HAVE TO BUY IT
IN GROUND FORM,

YOU'RE GONNA WANT TO KEEP IT
VERY, VERY TIGHTLY SEALED

IN A COOL PLACE,

AND YOU'RE GONNA
WANT TO REPLACE IT

EVERY EIGHT MONTHS,
GIVE OR TAKE A MONTH.

NOW WHEN YOUR PASTE
IS THOROUGHLY WHISKED

AND THE MEAT
IS THOROUGHLY BROWNED,

TOSS ONE INTO THE OTHER.

NOW I'M AWARE THAT THIS IS
NOT EXACTLY A BRAISING LIQUID,

BUT IT IS FLAVORFUL.

IT'S THICK ENOUGH TO STICK,

AND ONE THE JUICES
START RUNNING OUT OF THE MEAT,

THERE WILL BE LIQUID APLENTY.

NOW LET'S TALK FOR A MOMENT
ABOUT CONTAINMENT.

YOU KNOW, THE WORD STEW

COMES FROM AN OLD FRENCH WORD
ESTUVE,

MEANING "STOVE"
OR "HOT ENCLOSURE."

AND FRENCH COOKS, UNDERSTANDING
HOW IMPORTANT IT IS

TO KEEP MOISTURE IN,

USED TO SEAL UP
THEIR DRY ESTUVES OR DAUBES

WITH A HOMEMADE LIBRARY PASTE

THAT THEY WOULD CHISEL OFF

WHEN THE MULTI-DAY COOKING
WAS DONE.

NOW SINCE IT'S EASILY SHAPED,
TIGHT-SEALING

AND A FINE HEAT CONDUCTOR,

I BELIEVE
THAT HEAVY-DUTY ALUMINUM FOIL

WOULD BE THE FIRST CHOICE
FOR A BRAISE LIKE THIS.

NOW I KNOW
WHAT YOU'RE THINKING.

YOU'RE THINKING, WELL, COOKING
TOMATO PRODUCTS IN ALUMINUM

IS INSANE, BECAUSE THE ACID
DISSOLVES THE METAL.

WELL, YOU'RE RIGHT.

A FEW LITTLE ALUMINUM IONS MAY
SLIP OUT OF THEIR NORMAL PLACE,

BUT IT WOULD TAKE
A VERY, VERY LONG TIME

FOR THAT LEACHING TO REACH

ANYTHING
CLOSE TO A TOXIC LEVEL--

MONTHS, PROBABLY.

NOW IF YOU REALLY WANT
TO SEE ALUMINUM DISSOLVE,

WATCH THIS.

IF YOU COOK OR STORE SOMETHING
CONTAINING A LOT OF ACID,

SAY TOMATOES, IN A STEEL
OR BETTER YET

A CAST-IRON VESSEL AND COVER IT
TIGHTLY WITH ALUMINUM FOIL

SO THAT THE FOIL
IS IN CONTACT WITH THE ACID,

WELL, YOU'RE MAKING A BATTERY.

AND IN NO TIME THE ALUMINUM
WILL ERODE AND PIT

WHEREVER IT IS TOUCHING
THAT ACID.

SINCE OUR BRAISE
DOESN'T INVOLVE TWO METALS,

WHICH IS KEY,
I'M NOT VERY WORRIED.

THAT'S GROSS.

NOW A TIGHT SEAL IS IMPORTANT,

SO CRIMP ALL THE WAY
DOWN ONE SIDE

AND THEN CRIMP UP
BOTH OF THE ENDS

NICE AND TIGHT.
THERE.

THAT OUGHT TO DO THE TRICK.
(knock at door)

WHY, LOOK,
WE'VE GOT COMPANY.

HI.
(thick French accent)
MONSIEUR, WE ARE ZEE AROMATIQUES

OH, OF COURSE.

UM, IN MOST CULINARY
TRADITIONS,

BRAISING MEATS
NEVER FACE THE HEAT

WITHOUT A BACKUP TEAM
OF AROMATIC VEGETABLES.

FROM FRANCE WE HAVE MIREPOIX--

TWO PARTS ONION,
ONE PART EACH CARROT AND CELERY.

UP THE ANTE
WITH PARSLEY AND GARLIC,

AND YOU'VE GOT
AN ITALIAN BATTUTO,

WHICH IS CLOSE
TO A SPANISH SOFRITO.

NOW THE CHINESE
ARE PARTIAL TO GINGER,

GARLIC, CHILIES
AND SCALLION.

ALL OF THESE COMBOS ARE MEANT
TO FORM FLAVOR PLATFORMS

ON WHICH BRAISES
CAN BE BUILT.

BUT YOU KNOW WHAT?
I DON'T BUY IT. I DON'T.

MON DIEU!
MAMA MIA!

DISHONOR!

HEY, HEY, HEY,
BACK OFF HERE, BIG GUY.

I'M SORRY.
WHAT RIGHT DO YOU HAVE TO SPIT
IN THE FACE OF TRADITION!

WHAT RIGHT DO I HAVE?
THEY'RE MY GROCERIES!

NO!
BYE-BYE! BYE-BYE!

(yelling indistinctly
TRADITION.

WELL, NOW THAT WE HAVE
THAT OUT OF THE WAY,

WE CAN GET TO COOKING.

OUR LITTLE BUNDLE OF JOY
GOES IN A COLD OVEN,

AND I'M GONNA SLIDE
A LITTLE PAN--

AND SET UNDER IT JUST IN CASE
THERE'S ANY DRIPPING.

WE WILL SET FOR...

NOW THE TOTAL COOKING TIME
IS GONNA BE RIGHT AT FOUR HOURS,

BUT I WANT TO JUST TAKE
A LOOK AT IT EVERY HOUR OR SO.

SO WE'LL SET MY FAVORITE TIMER
TO 60 MINUTES.

WHY WILL IT TAKE SO LONG
TO COOK?

WHY DO WE USE SUCH
A LOW TEMPERATURE?

PATIENCE, GRASSHOPPER.

¶

(buzzing)

WELL, THE COOKING
IS NOW HALFWAY OVER,

AND EVERYTHING LOOKS FINE.

YOU MAY SEE A LITTLE BIT
OF DRIPPING IN THERE,

EVEN IF YOU DID
PROPERLY SEAL YOUR FOIL POUCH,

SIMPLY BECAUSE THE PRESSURE
CAN BUILD UP

TO THE POINT THAT IT'LL POP
A LITTLE HOLE TO ESCAPE,

AND THAT'S FINE.

SO WHAT'S REALLY GOING ON
IN THERE?

WELL, YOU SEE THE UNCTUOUS BODY
AND LIP-SMACKING GOODNESS

OF BRAISED MEAT

IS MADE POSSIBLE BY A CURIOUS
CHEMICAL CHARACTERISTIC

OF A PARTICULAR TISSUE TYPE
COMMON TO ALL MAMMALS.

IN YOUR BODY, RIGHT NOW,

THERE ARE THREE MAJOR TYPES
OF CONNECTIVE TISSUE

HOLDING YOU UP AND TOGETHER.

FOR INSTANCE, WE HAVE ELASTIN.

NOW THESE FIBERS MAKE UP
TOUGH, GRISTLY STUFF

LIKE CARTILAGE.

WE'LL SEE A LITTLE BIT
OF THIS LATER--

NOT A LOT OF CULINARY USE THERE.

ANOTHER ONE IS CALLED RETICULIN
OR RETICULAR FIBERS.

THEY'RE VERY, VERY FINE
AND FORM THE OUTER SKINS

OF THINGS LIKE YOUR LUNGS
AND KIDNEYS AND WHATNOT.

THEY'RE NOT GOOD EATS.
THEN THERE'S COLLAGEN.

NOW OUR MUSCLES, BONES,
TENDONS AND SUCH

ARE ALL HELD TOGETHER
WITH THIS STUFF.

COLLAGEN IS--WELL,
IT'S REALLY THE GLUE

THAT HOLDS US TOGETHER.

NOW HERE'S THE STRANGE
AND WONDERFUL PART--

WHEN EXPOSED TO WATER
AND LONG, LOW HEAT,

COLLAGEN MOLECULES BREAK DOWN
AND REARRANGE

TO ANOTHER PROTEIN STRUCTURE
CALLED GELATIN,

WHICH MAKES MOST GLUES POSSIBLE

AS WELL AS A HOST
OF CLASSIC DESSERTS,

NOT THE LEAST OF WHICH,
THESE DELICIOUS, LITTLE GUMMY--

WELL, LATER.

THE KEY
TO THIS MAGICAL CONVERSION

IS HEAT CONTROL.

AND ALTHOUGH MANY,
MANY BRAISE AND STEW RECIPES

CALL FOR SIMMERING LONG
AND LOW ON THE COOKTOP,

THE TRUTH IS,
EVEN A TOP-NOTCH BURNER

MAKES A RING OF FIRE.

AND THERE IS NO WAY TO CONTROL
A BRAISE WITH A RING OF FIRE.

NOPE, THE TOOL
THAT WE WANT TO USE IS THE OVEN.

THIS IS THE ONLY SAFE SPOT.

WE CAN CONTROL
THE TEMPERATURE IN HERE

AND COUNT ON THE HEAT
TO COME AT THE FOOD

FROM ALL DIRECTIONS.

SINCE AIR CONDUCTS HEAT
MUCH SLOWER THAN WATER,

THE MEAT WILL HEAT SLOWLY,
AND THAT WILL GIVE US

MAXIMUM COLLAGEN TO GELATIN
CONVERSION

WITHOUT OVERCOOKING THE MEAT.

TIME'S UP,
MY LUSCIOUS LOVELIES.

NOW OUR LITTLE
METALLIC PARCEL HERE

DOESN'T JUST BEAR
ONE PRECIOUS COMMODITY,

BUT THREE. THAT'S RIGHT.

THERE'S THE MEAT, OF COURSE,
BUT THERE'S ALSO THE LIQUID

AND THE FAT THAT COOKED OUT.

SO WE WANT THOSE BADLY.

THEY ARE FULL OF GOODNESS.

SO I'M JUST GONNA OPEN UP
THE END OF THIS

AND LET THAT DRAIN OUT.

ALUMINUM COOLS DOWN
PRETTY QUICKLY.

AH, THERE WE GO.

NOW THE MEAT WE WANT TO COOL.

SO I'M JUST GONNA MOVE THAT
UP TO A COOLING RACK

AND WE'RE GONNA LEAVE IT
HERE ON THE COUNTER

FOR AN HOUR TO COOL DOWN.
OH, DON'T WORRY.

THE FOOD POLICE AREN'T GONNA
COME BUSTIN' THROUGH THE WINDOW

OR ANYTHING.

JUST, YOU KNOW, DON'T PUT
A RAW CHICKEN ON TOP OF THIS.

NOW TAKE A LOOK.
YOU CAN SEE THAT THE MEAT

IS VERY, VERY SOFT.

IT'S ALMOST LIKE PULLED PORK
IN THERE.

WE'VE HAD COMPLETE
COLLAGEN-TO-GELATIN CONVERSION,

BUT WHEN THIS COOLS
FOR AN HOUR

AND IF WE REFRIGERATE IT
AFTER THAT,

YOU'LL SEE THAT THIS
IS GONNA CHANGE.

MORE ON THAT LATER.

NOW THIS LIQUID WE NEED
TO GET INTO SOMETHING

THAT'S A LITTLE EASIER
TO HANDLE,

SO I'M GONNA DRAIN THAT
INTO THIS BEAKER.

AND THEN WE WILL MOVE THIS
TO THE REFRIGERATOR.

WELL, THAT'S
WHAT WE'RE LOOKING FOR.

NO, NOT THAT...
THAT--

THAT NICE, SOLIDIFIED DISK
OF HIGHLY FLAVORED BEEF FAT

WHICH HAS SETTLED ON TOP.

AND JUST USE A LITTLE KNIFE
AND POP THAT RIGHT OUT.

NOW IF IT DOESN'T SOLIDIFY
PROPERLY IN YOUR REFRIGERATOR,

YOU CAN ALWAYS STICK IT

DOWN INTO THE FREEZER
FOR A LITTLE WHILE.

WIPE OFF THE BOTTOM,
AND YOU'VE GOT YOURSELF

A SUPER HIGH-POWERED
CULINARY HOCKEY PUCK,

WHICH WE ARE DEFINITELY
GOING TO MAKE USE OF NOW.

OH, YOU TOO... HA-HA.

AND NOW, FINALLY,

WE ASSEMBLE THE FINISHED DISH.

PLACE A LARGE SAUCIER,
OR A SAUTé PAN,

OVER MEDIUM HEAT,

AND DROP IN ABOUT A TABLESPOON'S
WORTH OF YOUR FAT PUCK.

WRAP AND REFRIGERATE THE REST

FOR SOME OTHER
DELECTABLE APPLICATION.

WAKKA, WAKKA, WAKKA, WAKKA...

NEVER MIND.
WHILE THAT MELTS,

LET'S HARVEST SOME VEGGIES.

PEEL AND SLICE

ONE LARGE YELLOW
OR WHITE ONION.

NEXT, WE CUBE 1 POUND
OF RED POTATOES.

NOW LET'S TAKE TIME FOR A LITTLE
BOTANICAL LESSON HERE.

THIS IS A RED POTATO,
ALSO KNOWN AS A WAXY POTATO.

THIS IS A RUSSET POTATO,
ALSO CALLED A MEALY POTATO.

THIS POTATO WILL HOLD
ITS SHAPE WHEN COOKED.

THIS TURNS INTO MASHED POTATOES.

THIS CANNOT BE USED

AS A SUBSTITUTION FOR THIS.
ARE WE CLEAR?

GOOD. WE CUT.

WE'RE LOOKING
FOR A MEDIUM DICE HERE,

AND YOU DON'T HAVE TO TAKE OFF
THE SKIN.

IT'S PRETTY TASTY STUFF.

ONCE YOU'VE GOT
YOUR POTATOES CUT,

YOU'RE GONNA WANT TO GIVE
THOSE A SOAK IN COLD WATER

TO HALT THE INEVITABLE BROWNING.

TO HALT THE INEVITABLE BROWNING.

¶

WHEN THE FAT IS GOOD AND HOT,
ADD YOUR ONIONS

ALONG WITH A BIG, FAT PINCH
OF KOSHER SALT,

AND BREAK THE SLICES
UP INTO RINGS.

THEN DRAIN AND ADD THE POTATOES

ALONG WITH A HEALTHY GRIND
OF BLACK PEPPER.

NEXT IN THE POT, THE RESERVED
COOKING LIQUID--VERY IMPORTANT.

LID UP, DROP THE HEAT
AND SIMMER FOR HALF AN HOUR.

NOW WOULD BE A GOOD TIME
TO RETRIEVE OUR MEAT.

NOW TAKE A LOOK.

YOU'LL NOTICE THAT IT
HAS FIRMED UP CONSIDERABLY.

IN FACT, IT'S DOWNRIGHT HARD.
WHY? WELL, GELATIN, OF COURSE.

YOU SEE, AS THE GELATIN COOLS--
WELL, COME HERE.

(gunshots)

SEE, AS GELATIN COOLS,

IT MOVES FROM A SUSPENDED
COLLOIDAL STATE TO A GEL STATE,

WHICH IF CONCENTRATED
CAN BE QUITE STRONG.

THIS, FOR INSTANCE,
IS BALLISTIC GELATIN,

ABOUT AN EIGHT TO ONE RATIO
OF WATER TO GELATIN.

CRIME LABS USE THIS TO STUDY
THE IMPACT THAT BULLETS

AND OTHER PROJECTILES
HAVE ON, WELL, US.

(bell rings)

SO THIS IS
MY BALLISTICS BUDDY, WES,

AND HIS--
.45-CALIBER
SEMIAUTOMATIC PISTOL.

WITH--
LOADED WITH 230-GRAIN
JACKETED HOLLOW POINTS.

PERFECT. WELL,
I'LL TELL YOU WHAT, WES,

TAKE A BITE OF SOME JELL-O
DOWN THERE.
OKAY.

(gun shot,
shell clatters)

OBVIOUSLY, THIS STUFF IS TOUGH,

AND THAT IS WHY OUR MEAT
GETS PRETTY HARD

WHEN IT COOLS DOWN. NOW...

AH... WHAT'S REALLY INTERESTING,
THOUGH,

IS THAT ONCE GELATIN
HAS REACHED THE GEL STATE,

IT TAKES MORE HEAT
TO REDISSOLVE IT THAN IT DID

TO RENDER IT FROM COLLAGEN
IN THE FIRST PLACE,

AND BELIEVE IT OR NOT,
THAT IS A GOOD THING.

SINCE BONE AND GRISTLE
ARE NEVER GOOD EATS,

UNLESS YOUR A RABID DACHSHUND,
THEY HAVE TO BE REMOVED

BEFORE WE ADD THE MEAT
TO THE FINAL STEW.

NOW THE BONE--WELL,
THAT'S EASY ENOUGH TO FIND,

AND ODDS ARE,
THEY'LL JUST PULL RIGHT AWAY.

THE GRISTLE--THAT'S GONNA
CLING TO THE MEAT.

IT'S NOT SO EASY TO GET OFF,

AND THAT'S WHY I USE
THESE LITTLE GUYS

TO JUST SNIP THAT AWAY--
EASIER THAN A KNIFE.

NOW YOU COULD CERTAINLY SERVE
THESE CHUNKS INTACT,

BUT I'D RATHER SNIP 'EM DOWN
INTO BITE-SIZE PIECES.

NOW THIS WOULD, OF COURSE,
BE IMPOSSIBLE

HAD WE NOT COOLED THE MEAT,

BECAUSE THERE WOULDN'T BE
ENOUGH SOLID GELATIN

TO HOLD THE MEAT TOGETHER.

I TELL YOU,
WHEN IT COMES TO STEW,

TIME IS YOUR FRIEND.

OKAY, JUST PUT THE MEAT
ON TOP OF THE VEGGIES.

DON'T STIR IN.
RECOVER AND HEAT--

WELL, JUST UNTIL THE MEAT'S HOT
AGAIN--TAKE ABOUT TEN MINUTES.

AH, THE MEAT
IS PERFECTLY HEATED THROUGH,

BUT IT'S NOT FALLING APART.

THAT'S BECAUSE WE LET IT
COOL DOWN BEFORE REHEATING,

AND THAT IS WHY STEWS, BRAISES,
FRICASSEES AND BLANQUETTES

ARE ALWAYS BETTER
THE SECOND DAY.

AS FOR THE POTATOES--
WELL, I'LL ADMIT,

THEY'RE NOT
A STANDARD GOULASH GUEST,

BUT I DO LIKE
THE TEXTURAL COUNTERPOINT

AND THE STARCH SEEMS TO THICKEN
THINGS UP A BIT.

OF COURSE, IF YOU'RE AFTER

MORE OF A TRADITIONAL
AMERICAN STEW,

YOU COULD ADD
A LITTLE BEEF STOCK,

SOME CUT-UP CARROTS
AND SOME PEAS, AND WELL,

YOU'D BE RIGHT AT HOME
ON THE RANGE.

EITHER WAY, IT'S A STEW.
IT'S A SCIENCE LESSON.

IT'S A MEAL.

IT'S ABSO-TIVELY GOOD EATS.