Good Eats (1999–2012): Season 12, Episode 1 - Popover Sometime - full transcript



EACH YEAR, I SUSPECT
SOME 100,000 RECIPES

ARE PUBLISHED WORLDWIDE--

THE BOOKS, PERIODICALS,
THE INTERNET

AND, OF COURSE, TELEVISION.

ADD TO THAT THE BILLIONS
OF COOKBOOKS WRITTEN

SINCE THE FIRST ENGLISH LANGUAGE
COOKBOOK TITLED,

"THIS IS THE BOOK OF COOKERY

"WHERE BEGINNETH A NOBLE BOOK

"OF FEASTS ROYAL--

A BOOK FOR PRINCES' HOUSEHOLDS
OR ANY OTHER ESTATES,"



WAS FIRST PUBLISHED IN 1500,

AND I FIGURE THAT
THE PLANETARY RECIPE COLLECTION

IS SOMETHING LIKE--
I DON'T KNOW, 6 GAJILLION.

EVEN IF YOU TRIED, SAY,
A BILLION RECIPES

AND LIKED A MILLION OF THEM,

YOU'D STILL NEED
A THOUSAND BIG,

3-RING NOTEBOOKS
TO HOLD THEM ALL

AND A STAFF OF A HUNDRED
TO MANAGE THE DATA INPUT.

I KNOW. I'VE TRIED.

I HAVE FOUND THAT THE ONLY WAY
TO FACE THIS ONSLAUGHT

WITHOUT GOING INSANE

IS TO MAINTAIN A CORE CUISINE
ALL MY OWN.

THE APPLICATIONS,
OR HOW DO YOU SAY--RECIPES,

ON THESE CARDS
I HAVE COMMITTED TO MEMORY,



SO THAT I CAN PULL THEM OUT
AT A MOMENT'S NOTICE

WITH NEITHER THOUGHT
NOR HESITATION.

I KEEP THE CARDS
ONLY TO RECORD

THE OCCASIONAL CHANGE,
IMPROVEMENT AND AUGMENTATIONS

THAT MAY COME ABOUT.

AH! HERE'S ONE THAT
HAS NEVER BEEN FUTZED WITH--

SIMPLE, VERSATILE, UNIVERSAL.

WHAT DOES IT MAKE?

YOU KNOW,
I'M NOT GONNA TELL YOU,

BECAUSE IF YOU'RE
A LOYAL "GOOD EATS" FAN,

YOU SHOULD BE ABLE
TO FIGURE IT OUT.

I WILL TELL YOU
ONE THING, THOUGH.

¶

¶ GOOD EATS ¶

Closed Captions provided
by Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

ALL RIGHT, FAIR VIEWERS,

ARE YOU READY
FOR MY MOST FAVORITE-EST

MEMORIZED RECIPE?

VERY WELL.

AS YOU CAN SEE, SIMPLICITY--

TWO LARGE EGGS,

1 CUP OF WHOLE MILK,

4 AND 3/4 OUNCES
OF ALL-PURPOSE FLOUR.

THAT'S BY WEIGHT--
WOULD BE A CUP BY VOLUME.

A TABLESPOON OF BUTTER, MELTED,

AND 1 1/2 TEASPOONS
OF KOSHER SALT,

ALL AT ROOM TEMPERATURE.

SO WHAT DO WE HAVE?

WELL, AS YOU CAN TELL BY
THE HIGH LIQUID TO DRY RATIO,

THIS IS A BATTER
AND A VERY WET ONE AT THAT.

THAT MEANS IT WILL BE CAPABLE

OF GENERATING
A LARGE AMOUNT OF STEAM.

NOW BECAUSE IT EXPANDS
SO DRAMATICALLY

AND CARRIES SO MUCH
ENERGY WITH IT,

STEAM IS IDEALLY SUITED
TO PERFORMING WORK.

IN FACT, STEAM CAN POWER
MASSIVE FACTORIES,

DRIVE NUCLEAR SUBMARINES,

GENERATE ELECTRICITY

AND PROPEL THIS AMAZINGLY COOL
STEAM-POWERED ROBOT.

TOKYO IS THAT WAY, BIG GUY.

HMM. SO WHAT ELSE DO WE KNOW?

WELL, WE KNOW
THAT THE BATTER CONTAINS

TWO STRUCTURAL ELEMENTS
OR WHAT WE CALL STRENGTHENERS--

THE PROTEINS IN THE EGG WHITES

AND THE STARCH IN THE FLOUR.

OF COURSE, DIFFERENT TYPES
OF FLOUR ALSO CONTAIN

DIFFERENT AMOUNTS OF PROTEINS,

SO WHICH FLOUR YOU BUY MATTERS.

YOU KNOW, IN A WAY,

FLOURS ARE LIKE
WEIGHT LIFTERS, OKAY?

NOW LET'S TAKE
A LOW-PROTEIN FLOUR

LIKE PASTRY FLOUR.

IT IS STRUCTURALLY
VERY, VERY WEAK,

AND BAKED GOODS
THAT IT PRODUCES

ARE EXTREMELY TENDER.

HEY, YOU REMEMBER WHEN
THE MOMMY DEER DIES IN "BAMBI"?

MOMMY. YEAH.

YEAH. GO--GO GET
YOURSELF A HANKIE.

ALL RIGHT, HIGH-PROTEIN FLOURS
ON THE OTHER HAND,

LIKE BREAD FLOUR,

PRODUCE STRUCTURES
THAT ARE STRONG AND TOUGH.

WATCH THIS.

HEY, YOU REMEMBER THE LAST
FIVE MINUTES OF "OLD YELLER?"

(snorts)
NO? OKAY,
WHAT ABOUT "BRYAN'S SONG"?

HA.

WOW, THAT IS TOUGH,
AND THAT WOULD BE GREAT

IF WE WERE DEALING
WITH A HIGH-GLUTEN DOUGH

LIKE YOU WOULD PUT INTO
A FRENCH BAGUETTE, YOU KNOW?

THAT'S NOT WHERE OUR INGREDIENT
LIST IS LEADING US TODAY.

NO, TODAY, WE NEED THE PERFECT
MIXTURE OF BOTH WORLDS.

WE NEED A FLOUR
THAT IS STRONG BUT TENDER,

LIKE, SAY, ALL-PURPOSE FLOUR.

OKAY, YOU REMEMBER...

OH, WHEN JIM BROWN
GETS GUNNED DOWN

AT THE END
OF "THE DIRTY DOZEN"?

NO? OKAY.

HOW ABOUT OF END
OF "TOMBSTONE,"

WHEN DOC HOLLIDAY'S DYING
OF T.B. IN THAT SANATORIUM,

AND HE SAYS, "WYATT,
IF YOU WERE EVER MY FRIEND,

LEAVE AND DON'T COME BACK."

REMEMBER? REMEMBER?
REMEMBER?

SEE? STRONG BUT TENDER--

THAT'S ALL-PURPOSE FLOUR,

AND IT'S PERFECT
FOR THIS APPLICATION.

HANG IN THERE, BIG GUY.

WHILE WE'RE ON THE SUBJECT
OF STRONG AND TENDER,

LET'S CONSIDER EGGS,
THE PERFECT FOOD.

THEY ARE TENDERIZERS, OF COURSE,

BECAUSE OF THE FAT CONTENT
OF THE YOLK,

AND THEY ARE STRENGTHENERS,

BECAUSE OF THE POWERFUL
AND FLEXIBLE PROTEINS

CONTAINED IN THE WHITES,
OR ALBUMENS.

¶

JUST AS WE SUSPECTED--

A BATTER,
BUT NOW THAT WE HAVE IT,

WHAT DO YOU THINK
WE CAN MAKE WITH IT, HMM?

SORRY. UM, A CAKE PERHAPS?

NO, THERE'S NOWHERE NEAR
ENOUGH FAT IN THERE,

AND BESIDES
CAKE BATTERS USUALLY CONTAIN

MORE FLOUR THAN MOISTURE.

UH, PANCAKES?
NAH, NO LEAVENING...

OR IS THERE?

AS YOU CAN SEE
IN THIS MICROSCOPIC VIEW

THERE ARE BUBBLES,
PLENTY OF THEM, ALBEIT SMALL.

HMM.

YOU KNOW, IF ONE WAS TO APPLY
HIGH, FAST HEAT TO THIS

ALL THAT WATER
MIGHT JUST TURN TO STEAM

AND QUICKLY EXPAND
INSIDE THE BATTER,

AND IF THE EGG PROTEINS
WERE TO COAGULATE

AND THE STARCHES
AND THE FLOUR GELATINIZE

AND THE MILK SUGARS CARAMELIZE

AT JUST THE RIGHT TIME...

WELL, WHAT DO YOU THINK? HMM?

YEAH?

HMM.

OKAY, THEN.

¶

OKAY, WHAT DID WE LEARN?

UH, THIS BATTER
IS TOO STIFF AND THICK

TO BE A CREPE

BUT NOT THICK ENOUGH
TO REALLY BE ANYTHING ELSE.

IT SEEMS THAT
TOO MUCH SURFACE AREA

MAY HAVE DISSIPATED ANY LIFT
THE MIXTURE MAY HAVE COMMANDED.

WHAT'S NEXT?

HMM.

¶

¶ ¶

W, I NEED A PAN.

ALL RIGHT,
YOU'RE OBNOXIOUS ENTIRELY.

HA HA.

ACTUALLY I WASN'T THINKING SO
MUCH OF A CRITICAL REVIEW

AS I WAS
A COOKING IMPLEMENT.

WELL,
WHAT KIND OF PAN?

YOU KNOW,
I'D RATHER NOT SAY.

WELL, WHAT
ARE YOU COOKING?

AH, WELL,
THAT I CAN TELL YOU.

I'M COOKING 2 EGGS,
1 CUP OF WHOLE MILK,

4 AND 3/4 OUNCES BY WEIGHT
OF ALL-PURPOSE FLOUR,

A TABLESPOON
OF MELTED BUTTER,

AND 1 AND 1/2 TEASPOONS
OF KOSHER SALT, BLENDED.

YOU WANT A CREPE PAN?

CREPES?

2 EGGS AND 1 TABLESPOON
OF BUTTER? I THINK NOT.

LOOK, I NEED SOMETHING
THAT CAN ABSORB HEAT QUICKLY

AND PROVIDE A LAUNCHING PAD
FOR VERTICAL VELOCITY.

(murmurs) YEAH? OKAY?
VERTICAL?

UHH! YOU'RE GONNA MAKE--

DON'T SAY IT.
JUST LEAD THE WAY.

I THINK THIS MAY BE
WHAT YOU'RE LOOKING FOR.

AH, THESE ARE
FUNKY-LOOKING MUFFIN TINS.

ONLY THE CUPS ARE DEEPER
WITH STEEPER SIDES.

RIGHT. HEAVY, TOO.
MM, FOR BETTER
HEAT ABSORPTION.

OH, AND NOTICE
ON THIS PAN.

THE CUPS POP OUT
FOR EASY CLEANING,

OR YOU CAN USE IT
AS MOLDS FOR OTHER THINGS--

IN OTHER WORDS,
A MULTITASKER.
I LIKE THAT.

I ALSO HAVE IT
IN A HEAT RESISTANT,

NONSTICK SILICONE MODEL.
WOW, THAT'S CERTAINLY
FUN TO PLAY WITH,

BUT, YOU KNOW, SILICONE
IS TECHNICALLY AN INSULATOR,

SO THAT'S PROBABLY NOT GONNA DO
THE THERMAL JOB THAT I NEED,

AND THIS--THIS
IS VERY NICE,

BUT THAT NONSTICK
SURFACE IS DARK,

AND IT TENDS TO LEAD
TO OVER-BROWNING ON THE FOOD,

SO I THINK I'M JUST GONNA GO
WITH THIS STANDARD GUY.

BESIDES, YOU SEE
THE SHAPE OF THIS LIP?

THAT'S GONNA MAKE
A VERY PRETTY--
SHH!

OH, YEAH, YOU'RE RIGHT.
I ALMOST SAID THE WORD--
QUIET!

YEAH, I GET IT. YOU DON'T
HAVE TO KEEP DOING THAT--
SHUT IT!

OUR HOTBOX IS SET
TO 400 DEGREES,

AND I HAVE LUBED
THE CUPS OF THE PAN

WITH A LITTLE BIT OF BUTTER.

NOW SINCE WE'RE EXPECTING
QUITE A BIT OF EXPANSION,

I DARE NOT FILL THESE
MORE THAN HALFWAY.

OH, AND I SHOULD SAY,

ALTHOUGH WE'VE TAKEN
CERTAIN LIBERTIES WITH TIMING

FOR THE SAKE OF TELEVISION,

YOU WOULD NOT WANT
TO WHIP UP THIS BATTER

UNTIL THE OVEN AND THE PAN
WERE READY TO GO.

AND I'LL TELL YOU RIGHT NOW,
THAT FLIES IN THE FACE

OF THE OPINIONS
OF MANY RECIPE WRITERS

WHO INSIST ON LETTING
THE BATTER SIT FOR--

TWO HOURS
AT ROOM TEMPERATURE.

OVERNIGHT
IN THE REFRIGERATOR.

TWO DAYS UNDER THE BED
IN THE GUEST ROOM.

YOU KNOW, THIS
PARTICULAR APPLICATION

IS BEST SUITED
TO IMMEDIATE BAKING.

YOU WON'T GET
ENOUGH GLUTEN.
I DON'T WANT
MUCH GLUTEN.

YOUR FLOUR
WON'T BE HYDRATED.
YES, I KNOW THAT,
BUT YOU KNOW WHAT?

IF I WAIT I LOSE
ALL OF MY BUBBLES.

THESE ARE GONNA BE
TERRIBLE POP--

(all) SHH!

RIGHT INTO THE MIDDLE
OF A 400-DEGREE OVEN

FOR 40 MINUTES.

NO PEEKING, OR YOU WILL IMPEDE
YOUR INFLATION.

DON'T YOU PEOPLE
HAVE YOUR OWN KITCHEN?

GO ON. GET OUT OF HERE.

SO KNOWING WHAT WE KNOW
ABOUT MILK, EGGS, FLOUR

AND THE RATIO THEREOF THEREIN,

WHAT CAN WE HYPOTHESIZE

ABOUT WHAT'S GOING ON
IN THERE RIGHT NOW?

WELL, I THINK IT IS SAFE TO SAY
THAT THE HIGH HEAT OF THE OVEN

IS RAPIDLY PENETRATING
THE METAL CUPS,

'CAUSING THE BATTER
AT THE SIDES AND BOTTOM

TO RAPIDLY SET,
A PROCESS AIDED BY THE FACT

THAT WE STARTED
WITH ROOM-TEMPERATURE

RATHER THAN COLD INGREDIENTS.

NOW THIS TRAPS
THE BATTER BUBBLES,

WHICH BEGIN TO EXPAND

IN THE ONLY DIRECTION
THEY CAN GO--UPWARD.

NOW HERE'S THE COOL PART.

THE RATIO OF LIQUID TO STARCH
AND PROTEIN IS BALANCED,

SO THAT AS THE TOP
OF THE RISING BATTER

SETS AND SPLITS
AND SETS AND SPLITS,

JUST ENOUGH DOWNWARD PRESSURE
IS PRODUCED

TO FORCE THE BUBBLES INSIDE
TO FUSE TOGETHER

INTO ONE UBER BUBBLE.

THIS BUBBLE
CONTINUES TO PUSH UP AND OUT,

STRETCHING WHAT IS ESSENTIALLY
A HOLLOW BLISTER

UNTIL EQUILIBRIUM IS REACHED

BETWEEN THE EXPANSION
OF THE STEAM

AND THE ELASTICITY
OF THE BATTER,

WHICH THEN SETS
IN THE FINAL EXPANDED POSITION.

WE CALL THE RESULTING DEVICES...

POPOVERS!

IF THERE'S A MORE VERSATILE
BAKED GOOD ON THE PLANET,

I DON'T KNOW WHAT IT IS.

GET IT? POPOVER SOME... POP...
OH, NEVER MIND.

AHH.

AHH, BEAUTIFUL AREN'T THEY?

BUT IF THEIR LOFTY COUNTENANCE
IS TO CONTINUE,

WE MUST ACT QUICKLY.

COME, DARLINGS.

BEHOLD THE BEAUTIFUL PARADOX
OF THE POPOVER.

THE OUTSIDE, AHH,

IS CRUNCHY,
GOLDEN BROWN AND DELICIOUS,

BECAUSE, OF COURSE,
THE PROTEINS AND STARCHES

WERE COOKED BY
THE DRY HEAT OF THE OVEN.

INSIDE, HOWEVER,
IT IS A DIFFERENT STORY.

THE INNER WALLS OF THIS
BIG BUBBLE ARE SOFT AND MOIST,

AND THAT'S BECAUSE STEAM
DID THE COOKING,

BUT THIS CAN
ALSO BECOME A PROBLEM.

IF THIS MOISTURE REMAINS INSIDE,

IT'LL EVENTUALLY CONDENSE
AND TURN GOOEY.

SO IT IS IMPORTANT THAT AS SOON
AS YOU CAN HANDLE THESE THINGS,

THAT YOU VENT THEM.

JUST FIND A LITTLE CRAG
IN THE TOP

AND KIND OF PUNCH
A LITTLE HOLE IN IT

WITH A PARING KNIFE OR A SKEWER.

THAT'LL ALLOW
THAT EXCESS VAPOR TO GO OUT,

THAND AT'LL KEEP
THESE SHELF STABLE

FOR, WELL, AT LEAST
A COUPLE OF DAYS

IF THEY ARE SEALED
IN A PLASTIC BAG.

NOW THOSE OF YOU UNFAMILIAR
WITH POPOVERS MAY BE WONDERING,

WHAT'S SO GREAT
ABOUT A BIG HOLLOW DINNER ROLL?

WELL, FOR ONE THING
POPOVERS ARE DELICIOUS,

AND SINCE THEY ARE FAST,

THEY ARE A FANTASTIC REPLACEMENT
FOR DINNER ROLLS,

WHICH ARE USUALLY HEAVY,
NOT TO MENTION TIME-CONSUMING.

BUT BECAUSE POPOVERS
ARE HOLLOW ON THE INSIDE,

THEY CAN HOUSE A HOST OF THINGS.

PERHAPS YOU'D LIKE
TO BUTTER ONE UP

AND FILL IT
WITH A LUSCIOUS BROTH

OR PERHAPS CHICKEN SALAD

OR CHOCOLATE PUDDING
AND LEMON CURD.

THAT'S A GREAT IDEA.
FRUIT--WHY NOT?

IN OTHER WORDS,
A POPOVER IS A BREAD.

IT IS A SERVING VESSEL.
IT IS BOTH.

NOW THIS AMAZINGLY
CONVENIENT DEVICE,

NOT TOO SURPRISINGLY,
IS AN AMERICAN INVENTION,

BUT IT WAS BORN
OF OLD ENGLISH ANCESTORS.

¶

HA! YOU KNOW,
FOOD WORDS ARE FUNNY THINGS.

DID YOU KNOW
THAT IN MODERN-DAY ENGLAND

THE WORD "PUDDING"

DOESN'T ALWAYS MEAN
PUDDING PER SE?

IN FACT, IT CAN REFER
TO ANY DESSERT ITEM.

THAT CERTAINLY SHEDS SOME LIGHT

ON THIS MYSTERIOUS
PINK FLOYD-ISM.

IF YOU DON'T EAT YOUR MEAT
YOU CAN'T HAVE ANY PUDDING.

HOW CAN YOU HAVE ANY PUDDING
IF YOU DON'T EAT YOUR MEAT?

BUT THERE WAS A TIME
WHEN PUDDING MEANT

JUST ABOUT ANYTHING
THAT WAS BOILED OR BAKED.

NOW IN HIS 1577 BLOCKBUSTER

A "DESCRIPTION OF ENGLAND,"
WILLIAM HARRISON WROTE,

"EACH PART OF THE COUNTRY
HAS ITS OWN PUDDINGS--

DEVONSHIRE WHITE CLOUD,
GLOUCESTERSHIRE BAG PUDDING,

HAMPSHIRE HASTY PUDDING,
WORCESTERSHIRE BLACK PUDDING

AND YORKSHIRE
YORKSHIRE PUDDING"--

YORKSHIRE, OF COURSE, A REGION
ON THE NORTHEASTERN COAST,

JUST BELOW NORTH UMBRIA.

NOW BACK IN THE MIDDLE AGES
UP IN THESE PARTS,

MEAT, FRESH MEAT AT LEAST,

WAS ACTUALLY
PRETTY HARD TO FIND.

ESPECIALLY SINCE FATHER
WENT TO THE GALLOWS

FOR POACHING A HARE
IN SHERWOOD FOREST.

OH, THAT'S, UH--
THAT'S VERY SAD.

WHEN LARGE CRITTER HUNKS
OR JOINTS WERE AVAILABLE,

THEY WERE GENERALLY COOKED
ON A SPIT,

NOT OVER THE FIRE
BUT JUST IN FRONT OF IT.

FLAVORFUL DRIPPINGS,
JUST RENDERED FAT,

WERE CAPTURED IN A PAN
HERE ON THE HEARTH.

NOW SOMEWHERE ALONG THE WAY
A THRIFTY COOK FIGURED OUT

THAT A LITTLE MEAT
WOULD SEEM TO GO A LOT FURTHER

IF IT WAS SERVED
WITH SOMETHING ELSE

THAT WAS, WELL,
KIND OF MEATY.

SO THE PAN WITH THE FAT
WAS PLACED ONTO THE FIRE,

AND WHEN THE FAT SIZZLED,

A BATTER WAS POURED
DIRECTLY ONTO IT AND BAKED.

NOW LET'S GO TAKE A LOOK

AT AN AUTHENTIC
18th-CENTURY RECIPE

FOR YORKSHIRE PUDDING.

KEEP TURNING, KID.
IT AIN'T DONE YET.

4 EGGS, 2 CUPS OF MILK,

9 OUNCES OF FLOUR--

THAT'S 2 CUPS FOR
THE VOLUME METRICALLY MINDED,

1 1/2 TEASPOONS
OF KOSHER SALT

AND 1/4 OF A CUP
OF MEAT DRIPPINGS--

2 TABLESPOONS OF WHICH
WILL BE LEFT IN THE PAN.

IN OTHER WORDS,
IT IS ALMOST EXACTLY DOUBLE

EVERYTHING IN OUR
POPOVER PROCEDURE.

THE ONLY REAL DIFFERENCE
IS THE USE OF DRIPPINGS

INSTEAD OF BUTTER.

OF COURSE, WE COULD USE BUTTER
INSTEAD OF DRIPPINGS,

BUT THEN WE WOULDN'T BE MAKING
YORKSHIRE PUDDING NOW, WOULD WE?

FIRST, THE MEAT.

AHH.

HERE WE HAVE A NICE
3-BONE STANDING RIB ROAST.

VERY NICE.

NOW TECHNICALLY,
ANY ROAST FATTY ENOUGH

TO GIVE YOU A FEW TABLESPOONS
OF DRIPPINGS WILL DO,

BUT BEEF OR LAMB OR MUTTON,
IF YOU CAN GET IT,

ARE INDEED PREFERABLE.

NOW AS YOU EXTRACT
THE MEATY GOODNESS

GO AHEAD AN BOOST
YOUR BOX TO 400.

THE MEAT WILL, OF COURSE,
NEED TO REST,

SO SHIFT IT OVER
TO A CUTTING BOARD AND COVER IT

WITH A NICE BIG PIECE
OF HEAVY-DUTY ALUMINUM FOIL.

THAT WILL CERTAINLY KEEP IT WARM

WHILE THE YORKSHIRE PUDDING
BAKES.

NOW YOU'RE GONNA HAVE PROBABLY
1/4 OF A CUP OF DRIPPINGS LEFT.

2 TABLESPOONS OF THAT,
AND THAT'S 1 OUNCE,

WILL NEED TO GO DIRECTLY
INTO THE BLENDER.

WHATEVER, YOU KNOW,
REMAINS IN THE PAN

CAN GO BACK INTO THE OVEN,

BUT YOU'RE GONNA WANT
TO MOVE THE RACK

UP TO THE MIDDLE POSITION
BEFORE REINSERTING THE PAN,

AND ODDS ARE,

AS THIS GETS HOT IT'S GONNA
CREATE A LITTLE SMOKE.

THAT'S OKAY.
IT'S COMPLETELY NORMAL.

AS TO THE BATTER,
2 CUPS OF WHOLE MILK

AT ROOM TEMPERATURE
ARE FOLLOWED BY FOUR LARGE EGGS

ALSO AT ROOM TEMPERATURE.

9 OUNCES OF ALL-PURPOSE FLOUR--
THAT'S 2 CUPS BY VOLUME--

AND, OF COURSE, AS2 TE1/POONS
OF KOSHER SALT GO IN.

LID THAT UP AND LET IT BLEND
FOR ABOUT 30 SECONDS

UNTIL IT'S NICE
AND FLUFFY AND FROTHY.

YOU MAY HAVE TO SCRAPE DOWN
THE CARAFE

DEPENDING ON THE DESIGN
OF YOUR PARTICULAR MODEL.

THERE.

AHH. NOW CAREFULLY
POUR IN THE BATTER

AND BAKE FOR 35 TO 40 MINUTES,

OR UNTIL THE DEVICE
IS PUFFY AND GOLDEN BROWN.

AND AGAIN, NO DOOR OPENING

LEST DEFLATION BE YOUR AIM.

AHH. NOW 'TIS BEST

TO WORK QUICKLY.

AS SOON AS
THE YORKSHIRE PUDDING IS OUT,

GO AHEAD AND CUT
YOUR ROAST BEAST.

I DO LIKE A STANDING RIB ROAST,

AND I LIKE TO LEAVE
THE BONES INTACT

SO THAT YOU'VE GOT
SOMETHING TO HOLD ONTO.

NOW SEE, THIS OUGHT TO BE
JUST ENOUGH FOR TWO PEOPLE.

YEAH, THAT'S GOOD.

TRADITIONALLY YORKSHIRE PUDDING
IS CUT INTO SQUARES,

BUT I PREFER
TO JUST TEAR OFF CHUNKS OF IT

AND SERVE IT ALONGSIDE
SLABS O' BEAST.

HA HA.
SIR, WHAT'S FOR PUDDING?

OH, THIS IS THE PUDDING.

YOU KNOW WHAT I MEAN.

YEAH, I KNOW WHAT YOU MEAN,
BUT THAT'S ANOTHER SHOW.

YOU ALWAYS SAY THAT.
EAT YOUR DINNER.

¶

POPOVERS MAKE
A GREAT LUNCHEON ITEM,

AND, OF COURSE, YORKSHIRE
PUDDING--CLASSIC SUPPER DISH,

BUT WHAT OF BREAKFAST, HMM?

WELL, HAVE YOU EVER MUNCHED DOWN
ON A DUTCH BABY?

(gasps)

(speaking Dutch)

DID YOU SEE THE FEET ON THAT...

NEVER MIND. DOESN'T MATTER.

SUPPOSEDLY THE TERM DUTCH BABY
WAS COINED

BY ORIGINAL PANCAKE HOUSE
OWNER LESTER HIGHET,

WHO WAS TRYING TO THINK UP
A NEW NAME FOR A DISH

BASED ON GERMAN PANCAKES.

NOW THE PARTS LIST
FOR OUR VERSION, AS YOU CAN SEE,

IS JUST A LITTLE BIT DIFFERENT
THAN OUR POPOVER.

WE HAVE TWO LARGE EGGS STILL,

BUT WE'VE CUT BACK ON THE MILK

TO ONLY 1/2 A CUP, OKAY?

AND WE'VE CUT THE FLOUR DOWN

TO 2 AND 3/8 OUNCES BY WEIGHT.

DON'T WORRY. THAT'S 1/2
A CUP BY VOLUME. THAT'S EASIER.

WE'VE GOT 1/2 A TEASPOON
OF KOSHER SALT,

3 TABLESPOONS OF BUTTER, MELTED,

AND COUNT THEM--
3 TABLESPOONS OF SUGAR.

AHH.

NOW PLACE 2 TABLESPOONS
OF THE MELTED BUTTER

IN A 10-INCH CAST-IRON SKILLET.

STASH IN A 375-DEGREE OVEN.

LET IT HEAT FOR TEN MINUTES

BEFORE BUILDING
THE REST OF THE DUTCH...

WELL, YOU KNOW.

¶

PLAIN OLD SUGAR
IS CERTAINLY FINE,

BUT IF YOU HAPPEN
TO SET ASIDE SOME SUGAR

IN WHICH YOU STASH ONE, TWO

OR MAYBE THREE VANILLA BEANS
FOR A FEW WEEKS,

YOU WOULD HAVE VANILLA SUGAR,

WHICH WOULD BE
A VERY NICE TOUCH INDEED.

INTO THE PAN.

30 TO 35 MINUTES

WILL DO THE TRICK.

AHH,

NOW THAT
IS A BEAUTIFUL BABY.

CUT INTO WEDGES.

ADORN WITH ADDITIONAL SUGAR
IF YOU LIKE,

AND A BIT
OF LEMON JUICE IS NICE.

JUST SQUEEZE IT ON.
RIDICULOUSLY DELICIOUS.

SO AS YOU CAN SEE,
THIS ONE SIMPLE APPLICATION

CAN EASILY AND QUICKLY MORPH

FROM BREAKFAST TO LUNCH
TO DINNER.

IT IS A TRUE MULTITASKER,
AND A TASTY ONE AT THAT.

OKAY, JUST TO MAKE SURE
YOU'VE MEMORIZED IT,

READ IT BACK TO ME.

COME ON, ALL OF YOU. GOOD. GOOD.

GOOD. OKAY.

GOOD FOR EVERYONE EXCEPT YOU,
MR. THOMPSON, IN BOCA RATON.

DON'T THINK I DIDN'T HEAR THAT.

SEE YOU NEXT TIME
ON "GOOD EATS."