Good Eats (1999–2012): Season 12, Episode 13 - A Cabbage Sprouts in Brussels - full transcript
GHT, LET'S SEE. WE'LL DO
THE BERNA IN THE BATHROOM.
WE'LL DO THE VALENCIA
IN THE HALL,
AND THE, LET'S SEE,
THE JINCHENG IN THE BATHROOM.
NO, THE CONTRAST IS ALL WRONG.
MAYBE WE'LL DO THE--THE VALENCIA
WILL GO ON THE TRIM.
WE'LL DO THE BERNA
IN THE BATHROOM
AND THEN THE HAMLIN IN THE HALL.
HAMLIN IN THE HALL,
THAT'S AT LEAST
EASY TO REMEMBER.
YOU KNOW, IT'S RATHER IRONIC
THAT IN THIS DAY AND AGE,
IF YOU WANT TO EXPERIENCE
THE MULTIFACETED PERSONALITY
OF THE ORANGE,
YOU'RE ACTUALLY BETTER OFF GOING
TO YOUR LOCAL PAINT STORE
THAN MEGA MART.
WHY? WELL, I DON'T THINK
IT'S JUST BECAUSE DESIGNERS
RESPECT THE FRUIT MORE.
I THINK IT'S BECAUSE, AH,
SOMEWHERE IN THE '50s AND '60s,
WE KIND OF BOILED
THE FLAVOR OF THE ORANGE
DOWN INTO THIS BRIGHT,
CONCENTRATED POWER CHORD
THAT WE REALLY APPRECIATE
IN OUR MORNING OJ,
AND WE'RE HAPPY TO USE IT
IN KIDS' TREATS,
BUT THE REST OF CUISINE?
WELL, WE'VE KIND OF LET IT
FALL BY THE WAYSIDE.
WELL, THAT IS
ABOUT TO ALL CHANGE,
BECAUSE YOU HAVE JUST SIGNED UP
FOR A ONE-HALF-HOUR ORANGE
ORIENTATION COURSE.
SURE, IT'S A FINE COLOR--
SINATRA'S FAVORITE, IN FACT--
BUT I ALSO HAPPENS
TO BE MY FAVORITE.
¶
Closed Captions provided by
Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
THE ORANGE HAS ENDURED QUITE
A JOURNEY THROUGH THE AGES--
FROM ITS BIRTHPLACE
IN SOUTHERN CHINA,
TO NORTHERN INDIA,
OVER TO ARABIA,
TO EUROPE IN
THE SADDLEBAGS OF CRUSADERS,
ACROSS THE ATLANTIC TO HAITI
IN THE HANDS OF COLUMBUS
AND THEN UP TO FLORIDA,
WHERE I STROLL TODAY.
NOW, LIKE THE APPLES,
THE CITRUS FAMILY IS CAPABLE
OF ALMOST LIMITLESS
GENETIC VARIATION.
BUT MANY BOTANISTS
BELIEVE THAT THE ORANGE,
NOT TO MENTION THE LIME,
THE LEMON AND THE GRAPEFRUIT,
ALL EVOLVED FROM
THREE ANCIENT STRAINS.
THE POMELO, THE MANDARIN
AND THE CITRON,
WHICH IS REPRESENTED HERE
BY THE FRIENDLY
BUT SPOOKY BUDDHA HAND.
VERY STRANGE CRITTER.
TODAY, WE CLASSIFY ORANGES
INTO FOUR CATEGORIES.
ONE WOULD BE
THE JUICING ORANGES,
LIKE THE HAMLINS
THAT WE HAVE HERE.
MOST OF THEM ARE
GROWN IN FLORIDA.
THEN THERE ARE
THE NAVEL ORANGES,
WHICH ARE LARGER
AND HAVE SOMETHING
THAT LOOKS LIKE A BELLY BUTTON.
THEY HAVE THICKER SKINS
AND DRIER,
EASY-TO-SEPARATE SEGMENTS.
MOST OF THESE
ARE GROWN IN CALIFORNIA.
THERE ARE THE SOUR ORANGES,
WHICH HAVE A VERY,
VERY THICK RIND.
AND THEN WE HAVE
THE BLOOD ORANGES,
WHICH HAVE A LOT OF PIGMENT.
REALLY INTERESTING FLAVORS.
SOME OF MY FAVORITES,
BUT THEY'LL HAVE TO WAIT
FOR THEIR OWN SHOW.
LET'S DIVE INTO SOME ANATOMY,
SHALL WE?
LET US BEGIN WITH THE EXTERIOR.
OKAY, NOW THE OUTER RIND,
THE ORANGE PART,
IS HOME TO AROMATIC OIL GLANDS
THAT ERUPT LIKE GEYSERS
WHEN THEY'RE SCRAPED,
CUT OR TWISTED.
NOW THESE OILS ARE
THE WORLD'S MOST POTENT SOURCE
OF NOT ONLY ORANGE FLAVOR
BUT AROMA.
YOU CAN PROBABLY SMELL THEM
FROM HERE. I CAN.
OH. I'M SORRY,
OF COURSE, YOU CAN'T.
ANYWAY, IF HANDLED CORRECTLY,
THIS OUTER LAYER CAN
ADD "ZEST" TO MANY A DISH.
BUT THERE'S A CHALLENGE,
OKAY, BECAUSE JUST UNDERNEATH
THAT VERY, VERY THIN LAYER
IS A SUBSTANCE
MORE BITTER THAN DEFEAT,
THE PITH.
SO MINING THE ZEST WILL REQUIRE
NOT ONLY SPECIALIZED HARDWARE,
BUT POLISHED TECHNIQUE.
NOW IF A FINELY GRATED ZEST
IS DESIRED,
THEN I SUGGEST USING
A MICRO RASP LIKE THIS, OKAY?
SIMPLY STRUM THE ORANGE
ACROSS THE ZESTER,
AND NOT THE OTHER WAY AROUND.
DON'T GO, YOU KNOW, MOWING ON IT
LIKE YOU'RE PLAYING
THE VIOLIN, OKAY?
JUST LAY IT UPSIDE DOWN
AND STROKE,
TURNING THE ORANGE AS YOU GO,
SO YOU ONLY GET THAT VERY,
VERY THIN OUTER LAYER, OKAY?
SEE? ALL ORANGE, ALL THE TIME.
THAT'S WHAT YOU WANT.
NOW IF YOU WANT
A BIGGER PIECE OF ZEST,
THAT COULD BE CALLED FOR,
USE A VEGETABLE PEELER--
SERRATED WOULD BE BEST--
AND SIMPLY TAKE OFF
A PIECE OF PEEL AND DON'T WORRY
ABOUT THE PITH, IN THIS CASE.
ALL RIGHT, GET A BIG PIECE,
AND THEN GET YOURSELF
A PARING KNIFE
OR A POCKET KNIFE,
AND JUST SCRAPE THE PITH OFF.
AND NOTICE THAT
I'M HOLDING THE BLADE
SO THAT IT WON'T CUT.
NOW YOU CAN MINCE THIS,
JULIENNE IT
OR JUST USE IT AS IS.
NOW LET US TURN OUR ATTENTION
TO THE INTERIOR OF THE ORANGE,
A VERY DIFFERENT ENVIRONMENT.
NOW THE INSIDE
OF A MATURE ORANGE
CONTAINS A NUMBER OF SEGMENTS,
ANYWHERE FROM 10 TO 15.
NOW EACH OF THESE IS FILLED
WITH SMALL JUICE SACKS
OR VESICLES,
NOW EACH OF THESE SEGMENTS
IS THEN WRAPPED
IN A PROTECTIVE AND PRETTY MUCH
INEDIBLE LAYER,
CALLED THE ALBEDO,
WHICH HAS GOT TO GO,
ESPECIALLY IF YOU PLAN
ON USING THE WEDGES
IN SALADS OR DESSERTS,
THINGS LIKE THAT.
FOR THIS, WE USE A MANEUVER
CALLED CUTTING SUPREMES.
HERE WE GO.
(Alton) START BY CUTTING
A LITTLE PIECE
OFF OF BOTH ENDS SO YOU
CAN STAND THE LITTLE GUY UP.
THEN FILLET OFF
THE SIDES OF THE PEEL--
KIND OF LIKE CUTTING
A CANTALOUPE, FOR INSTANCE.
THEN YOU CAN GET
THE KNIFE DOWN IN BETWEEN
THOSE PIECES OF ALBEDO
TO REMOVE A PERFECT WEDGE.
SEE? AND NARY
A DROP OF JUICE SPILLED.
OF COURSE, SOMETIMES,
SPILLING JUICE IS EXACTLY
WHAT YOU WANT TO DO.
IN FACT, MOST OF US IN THIS
COUNTRY WHO BUY CITRUS
BUY IT SPECIFICALLY TO JUICE IT.
SO, WHICH JUICER TO USE?
WELL, LET'S EVALUATE.
FIRST THING I WANT TO DO IS RULE
OUT HIGH-SPEED ELECTRIC JUICERS,
WHICH BY MASTICATING,
CENTRIFUGING OR TRITURATING
GLEAN JUICE
FROM THINGS LIKE GRASS,
WOOD AND, FOR ALL I KNOW,
SMALL ROCKS.
PDLY,ODULP RENDERS THEM
ALMOST COMPLETELY USELESS.
SO THEY'RE PRETTY LOUSY
CITRUS PALS.
NOW REAMERS USE A RIBBED DEVICE,
WHICH THE JUICER TWISTS
INTO THE FRUIT,
RUPTURING THE JUICE SACKS.
NOW I DO KEEP AN INEXPENSIVE,
WOOD HAND REAMER AROUND
FOR SMALL JOBS.
BUT THE LARGE-MOUNTED
ELECTRIC REAMERS
THAT ARE MEANT
FOR HARVESTING VOLUMES OF JUICE,
I FIND DO A BAD JOB--
TOO MUCH PULP AND THEY'RE
A BIG PAIN IN THE HAND.
THE THIRD TYPE OF JUICER
RELIES SIMPLY ON PRESSURE,
LOTS OF PRESSURE,
DELIVERED BY A LEVER.
I'M LEVERMAN!
GREETINGS, CITIZEN.
GOOD TO SEE YOU
WITH A LEVER IN YOUR HAND.
WOW, LEVERMAN. GOSH,
CAN YOU TELL US
WHAT KIND OF
LEVER THIS IS?
NOT ONLY IS THAT
A SECOND-CLASS LEVER,
AS FEATURED IN CROWBARS,
BOTTLE OPENERS,
WRENCHES AND WHEEL BARROWS,
IT'S A COMPOUND LEVER,
WHICH IT USES
A LEVER TO?
CREATE LEVERAGE?
AGAINST ANOTHER LEVER!
THIS DEVICE
CAN DELIVER UP TO
2,000 POUNDS OF PRESSURE
PER SQUARE INCH.
WOW, THAT'S PRETTY
IMPRESSIVE.
BUT YOU KNOW WHAT?
THIS ONE MUST BE EVEN BETTER,
BECAUSE IT USES
A RACK AND PINION
TO CONVERT ROTATIONAL ENERGY
INTO LINEAR ENERGY...
WITH A LEVER!
A LEVER.
I'M LEVERMAN!
I'M SORRY, BUT WE HAD THAT SUIT
MADE BACK IN '99,
AND WE'RE STILL
TRYING TO PAY IT OFF, YOU KNOW.
NOW THIS IS DEFINITELY
MY FAVORITE TYPE
OF DEVICE FOR THIS.
ALTHOUGH, IT IS A LITTLE ON
THE PRICEY SIDE, IT'S WORTH IT.
ONE WORD OF WARNING THOUGH,
THIS TYPE OF PRESS,
DON'T EVEN BOTHER.
IT DOES NOT PRODUCE
ENOUGH LEVERAGE.
I'M LEVERMAN!
THERE YOU GO.
IN 1926, A MR. JULIUS FREED
OPENED AN ORANGE JUICE STAND
IN LOS ANGELES, CALIFORNIA,
ONLY TO FIND THAT DESPITE
HAVING A FINE PRODUCT,
BUSINESS WAS RATHER LACKLUSTER.
I KNOW HOW HE FEELS.
ONE OF FREED'S ASSOCIATES,
A TRAINED CHEMIST,
DECIDED TO EXPERIMENT
WITH JUICE AUGMENTATION FORMULAS
AND THROUGH HIS FINAGLING
MANAGED TO CREATE A CONCOCTION
THAT IS WITH US TO THIS DAY.
I SPEAK,
OF COURSE, OF THE--
OH, LOOK, MY ATTORNEYS,
ITCHY AND TWITCHY.
DID YOU GUYS COME OVER
FOR A DELICIOUS--
OH, I CAN'T ACTUALLY SAY IT.
TRADEMARKED. FINE.
WELL, THINK OF
THE NAME OF THE FRUIT,
FOLLOWED IMMEDIATELY
BY THE FIRST NAME
OF THE GUY WHO OWNED THE STAND.
CAN I DO THAT?
OKAY? GOOD.
NOW, NEEDLESS TO SAY,
THE ACTUAL FORMULA
FOR THE BEVERAGE IS TOP SECRET,
BUT I THINK WE'VE COME CLOSE,
REAL CLOSE.
CATCH.
AHH.
THE KEY TO SUCCESS?
FROZEN ORANGE JUICE.
SO BREAK OUT
THE OLD ICE CUBE TRAYS--
YOU REMEMBER THESE--
AND POUR IN 6 1/2 FLUID OUNCES
OF FRESH-SQUEEZED ORANGE JUICE.
THAT'S PROBABLY GONNA BE,
WELL, EIGHT CUBES,
BUT THE NUMBER
DOESN'T REALLY MATTER.
BY THE WAY, I ALWAYS
KEEP THESE AROUND
BECAUSE THEY SERIOUSLY UPGRADE
CHEAP CHAMPAGNE.
BUT THAT'S ANOTHER SHOW.
THE CUBES GO
INTO YOUR FAVORITE BLENDER
ALONG WITH 2 OUNCES
OF FRESH ORANGE JUICE,
THE FINELY GRATED ZEST
OF ONE HALF OF AN ORANGE,
1/2 A CUP OF WHOLE MILK,
1/2 A TEASPOON
OF VANILLA EXTRACT,
AND THEN THE SECRET INGREDIENT,
A TABLESPOON OF POWDERED SUGAR.
WHY POWDERED SUGAR?
WELL, FOR ONE THING,
IT DISSOLVES MUCH FASTER
IN COLD LIQUID
THAN GRANULATED SUGAR,
AND IT CONTAINS
A SMALL AMOUNT OF CORNSTARCH
AS AN ANTI-CLUMPING AGENT,
AND THAT HELPS TO CREATE
A CREAMY TEXTURE,
NOT TO MENTION,
AN ATTRACTIVE, FROTHY HEAD.
LET THIS RUN
FOR ABOUT ONE MINUTE
AND THEN SERVE IMMEDIATELY.
THAT IS KEY,
AS THE TEXTURE WILL NEVER BE
AS GOOD IF YOU RE-WHIP LATER.
IT'S GOT TO BE ICY COLD.
(screaming)
OW, MY GOD! AAH!
WHAT? WHAT ARE YOU GONNA--
YOU'RE GONNA SUE ME OVER
AN ICE-CREAM HEADACHE?
(screaming)
(Alton) IF YOU GREW UP
IN THE LATTER HALF
OF THE 20th CENTURY,
THIS MAY BE THE ONLY WAY
YOU'VE EXPERIENCED
ORANGE SHERBET--
FLOATING IN A POOL OF GINGER ALE
IN A RENTAL PUNCH BOWL
IN A CHURCH BASEMENT.
PITY HOW LOW A HISTORIC
DESSERT CAN SINK.
YOU KNOW, IN ITS EARLIEST FORM,
SHERBET WAS CALLED SHARâB,
AN OLD ARAB WORD MEANING
"SWEETENED DRINK."
THIS TERM LATER EVOLVED
INTO SHARBAT,
SPECIFICALLY A NON-ALCOHOLIC
FRUIT DRINK,
WHICH THIS CERTAINLY IS.
NOW IN THE 16th CENTURY,
SHARBAT BECAME SORBETTO--
OH--IN HANDS OF THE ITALIANS,
WHICH THEN MORPHED
TO SORBET IN FRENCH
AND SORBETE IN SPAIN.
ONLY IN ENGLAND DID THE WORD
MAINTAIN THE ORIGINAL "H"--
OH--SHERBET.
NOW HERE IN AMERICA,
SHERBET CONTAINS MILK
AND HAS
A SPECIFIC DEFINITION.
SHERBET IS
A FROZEN DESSERT
CONTAINING A NUTRITIVE
CARBOHYDRATE SWEETENER
AND IS CHARACTERIZED
BY A FRUIT OR NON-FRUIT
FLAVORANT.
SHERBETS SHALL WEIGH NOT LESS
THAN 6 POUNDS PER GALLON
AND MUST CONTAIN
NOT LESS THAN 1%
BUT NOT MORE THAN
2% MILK FAT,
WHILE TOTAL MILK SOLIDS
MUST BE BETWEEN 2% AND 5%.
I DON'T KNOW ABOUT YOU,
BUT I'M NOT ABOUT TO LET THIS
MAGNIFICENT DESSERT LANGUISH
DOWN HERE WITH PLATES OF
CUCUMBER SANDWICHES, MIXED NUTS
AND SPOOKY LITTLE MINTS MADE OUT
OF DRIED TOOTHPASTE.
COME. LET'S AWAY.
FIRST STEP, MAKE SURE
YOU ARE IN POSSESSION
OF A CUP AND 1/2
OF COLD, WHOLE MILK.
AND YES, YOU'RE GONNA
NEED SOME EXTRA SPACE HERE.
NEXT, 7 OUNCES,
BY WEIGHT, OF SUGAR
GO INTO YOUR FOOD PROCESSOR'S
WORK BOWL
ALONG WITH A TABLESPOON AND 1/2
OF FINELY GRATED ZEST
FROM A NAVEL
OR A VALENCIA ORANGE,
PLUS 2 CUPS
OF FRESHLY SQUEEZED JUICE
FROM 2 TO 3 POUNDS
OF JUICE-WORTHY ORANGES.
WE'LL ALSO NEED A TABLESPOON
OF FRESHLY SQUEEZED LEMON JUICE
TO UP THE ACIDITY A BIT
AND A TEASPOON
OF VANILLA EXTRACT
TO ROUND OUT THE FLAVOR.
LAST BUT NOT LEAST,
I ALWAYS ADD
ABOUT 1/4 TEASPOON
OF KOSHER SALT
TO FROZEN APPLICATIONS
LIKE THIS.
WHY? WELL, BECAUSE COLD NUMBS
THE TONGUE,
KNOCKING DOWN FLAVOR, SO WE NEED
THE ELECTRICAL IMPULSES
THAT SALT PROVIDES
TO TURN THE FLAVOR BACK UP
TO ELEVEN
WHERE IT BELONGS.
SPIN THIS FOR ONE MINUTE
OR UNTIL THE SUGAR DISSOLVES.
NOW COMBINE THE ORANGE SYRUP
WITH THE MILK AND CHILL
FOR AT LEAST TWO HOURS.
WHY? BECAUSE THE COLDER THIS IS
WHEN IT GOES INTO THE CHURN,
THE FASTER IT WILL FREEZE,
AND THAT MEANS
FINER ICE CRYSTALS,
AND THAT MEANS A MORE PLEASING
TEXTURE UPON THE TONGUE.
WHEN THE TIME AND TEMPERATURE
ARE RIGHT,
TAKE YOUR MIXTURE FOR A SPIN
IN YOUR ICE-CREAM CHURN,
ACCORDING TO THE MANUFACTURER'S
GUIDELINES, OF COURSE.
AFTER ALL, THEY MADE IT.
THEY OUGHT TO KNOW
HOW TO USE IT.
IN 20 TO 25 MINUTES, YOU WILL
HAVE A SOFT-SERVE SHERBET,
WHICH, OF COURSE,
YOU COULD ENJOY AS IT IS.
HOWEVER, I PREFER TO MOVE THAT
TO AN AIRTIGHT CONTAINER
AND INTO THE FREEZER.
THERE. IT DOES SMELL GOOD.
AFTER A FEW HOURS OF HARDENING,
OUR SHERBET IS READY TO SERVE
IN THE CLASSICAL SENSE.
THE LITTLE SHERBET CUP,
IT'S NICE,
BUT COMPLETELY OPTIONAL.
OH, AND OF COURSE, NOW WE
ARE WELL-ARMED TO MAKE REPAIRS
TO THAT WEDDING PUNCH WE WERE
LOOKING AT A LITTLE BIT EARLIER.
OF COURSE, IT WOULD BE
REALLY NICE
IF WE ALSO HAD
OUR OWN HOMEMADE GINGER ALE.
BUT THAT'S ANOTHER SHOW.
CHEERS.
BUT THAT'S ANOTHER SHOW.
EERS.
ALTHOUGH THE CLASSIC
ENGLISH BREAKFAST
IS FAMOUS FOR HAVING
A GREAT MANY COMPONENTS,
TO MY MIND,
WHAT REALLY DEFINES IT
IS THE PRESENCE
OF ORANGE MARMALADE,
THIS CURIOUSLY TART PRESERVE
CONTAINING NOT ONLY
BITS OF ORANGE BUT PEEL,
STRANGE STUFF
AND WITH AN INTERESTING HISTORY.
NOW QUINCE JELLY OR MARMELADA
CAME TO ENGLAND
ON A PORTUGUESE SHIP
BACK IN 1495.
BACK THEN IT WAS SOLD
AS A SOLID IN A BOX
AND WAS SERVED AS
AN AFTER DINNER DIGESTIF.
BUT IN 1797,
A SCOTTISH IMPORTER
NAMED JAMES KEILLER
TOOK DELIVERY OF
A SHIPMENT OF SPANISH ORANGES
IN THE PORT OF DUNDEE,
I BELIEVE.
TURNED OUT THEY WERE
TOO BITTER TO EAT,
BUT NOT WISHING TO WASTE THEM,
KEILLER'S WIFE, MRS. KEILLER,
COOKED THE ORANG
WITH WATER AND SUGAR,
AND BOOM! AN OVERNIGHT
BREAKFAST SENSATION
IN SCOTLAND.
THE ENGLISH DIDN'T
GET HIP TO MARMALADE
UNTIL THE 19th CENTURY, WHICH
JUST AFFIRMS THE OLD SAYING,
"IF IT'S NOT SCOTTISH, IT'S..."
MMM.
THE HEART OF OUR MARMALADE
IS 1 3/4 POUNDS OF ORANGES.
NOW I'M USING HAMLIN ORANGES,
A COMMON JUICE ORANGE
USUALLY PACKED
WITH AN EDIBLE WAX
ON TOP OF THEM
TO KEEP THEM FROM DRYING OUT.
I WANT TO GET AS MUCH
OF THAT OFF AS POSSIBLE.
SO JUST BRUSH THEM
UNDER WARM WATER.
THERE. NOW I'VE GOT
FIVE OF THESE.
THAT SHOULD DO THE JOB.
IF YOU HAPPEN TO ENCOUNTER
SEVILLE ORANGES
DURING THEIR SEASON,
WHICH IS REALLY SHORT,
USUALLY JUST A COUPLE
OF WEEKS IN JANUARY, USE THOSE.
THOSE ARE LIKE
THE ABSOLUTE PERFECT,
QUINTESSENTIAL MARMALADE ORANGE.
NOW I NEED TO KNOCK THESE DOWN
TO ABOUT 1/8 INCH IN THICKNESS,
AND THE BEST TOOL
FOR THAT IS, OF COURSE,
A MANDOLINE OR A V-SLICER.
NOW THE TRICKY THING--
HOW DID I KNOW
MY LAWYERS WOULD SHOW UP?
WHY? BECAUSE THEY WANT ME
TO USE THIS CURSED HAND GUARD,
BECAUSE IT KEEPS YOU FROM
CUTTING YOUR HAND TO RIBBONS.
THE PROBLEM IS
I HATE THESE THINGS!
FETCH.
THERE'S GOT TO BE
AN ALTERNATIVE.
THERE'S GOT TO BE
AN ALTERNATIVE.
THERE IS AN ALT--OOH!
A GLOVE. A KEVLAR GLOVE!
IDEAL. THAT'LL KEEP ME
FROM CUTTING MYSELF TO RIBBONS.
THANK YOU.
FINE. SO PICK YOURSELF UP
ONE OF THESE SNAZZY GUYS
OR YOU'LL HAVE TO
USE THE HAND GUARD.
THERE. NOW LET US
DISPATCH THESE GUYS.
JUST LIKE THIS.
HMM. NICE SHAPE.
THERE. NOW ONCE YOU'VE GOT
ALL OF THE SLICES,
KIND OF STACK THEM UP
VERY ROUGHLY
AND QUARTER THUSLY.
AND LOOK FOR ANY SEEDS.
YOU WANT TO KEEP THOSE OUT
IF YOU POSSIBLY CAN.
TO THE BEST OF MY KNOWLEDGE,
THERE IS NO RECIPE ON EARTH
THAT CAN RENDER THESE GOOD EATS,
SO THE SEEDS HAVE GOT TO GO.
ALL RIGHT, EVERYTHING GOES
INTO A LARGE POT.
I'VE GOT ABOUT
AN 8-QUART MODEL HERE,
SOMETHING WITH
A NICE, WIDE MOUTH.
THERE.
INTO THAT WE WILL ADD
THE ZEST AND JUICE OF ONE LEMON
AND 6 CUPS OF WATER.
THERE WE GO. JUST GIVE THAT
A LITTLE BIT OF A STIR.
THERE. NOW WE'RE GONNA
PUT THIS OVER HIGH HEAT,
BRING TO A BOIL,
AND THEN REDUCE
AND SIMMER FOR 40 MINUTES
OR UNTIL THE PEEL
IS VERY, VERY SOFT.
NOW TO SOME DEGREE,
THIS IS ABOUT EXTRACTING FLAVOR.
BUT IT'S REALLY ABOUT
PULLING OUT PECTIN,
A KIND OF A CONNECTIVE TISSUE
IN FRUITS AND SOME VEGETABLES,
THAT'S ANALOGOUS TO THE COLLAGEN
THAT IS IN MEAT.
ORANGE CONTAINS A LOT OF IT,
ENOUGH TO SET THIS MARMALADE
WITHOUT ANY HELP,
SO WE WANT TO GIVE THAT TIME.
IN THE MEANTIME, WE WILL
ADDRESS THE HARDWARE.
NOW PUTTING UP PRESERVES,
PRETTY SIMPLE BUSINESS.
BUT THERE ARE A FEW CHORES
WE'VE GOT TO DO
IF WE WANT TO MAKE THIS STUFF
LAST ON THE SHELF.
AS YOU CAN SEE,
I HAVE HERE TEN JARS
AND ALL THE STUFF THAT--
COME HERE. DON'T BE SHY--
ALL THE STUFF
THAT GOES WITH IT--
RINGS, FUNNELS,
TONGS AND WHATNOT.
ALL OF THIS IS GOING
INTO MY CANNING POT,
WHICH YOU SEE HAS
A RACK DOWN IN THE BOTTOM.
THIS WATER IS HOT.
I'M GONNA BRING IT UP TO A BOIL.
EVERYTHING GOES IN,
BECAUSE EVERYTHING
HAS GOT TO BE STERILIZED.
THE RINGS HAVE TO BE STERILIZED.
THIS FUNNEL NEEDS
TO BE STERILIZED,
THE TONGS, THIS LADLE
AND THESE TONGS,
BUT I'M GONNA LEAVE THESE
KIND OF SITTING UP
SO I CAN GET THEM OUT LATER.
HIGH HEAT, TEN MINUTES.
THEN WE'LL KILL THE HEAT
AND ADD THE LIDS.
THESE HAVE AN ADHESIVE ON THEM,
AND IF WE BOIL THEM
FOR ALL THAT TIME,
THAT STUFF WILL MELT,
AND THAT WOULD BE BAD.
I'LL BE BACK.
ALL RIGHT. TIME IS UP
ON OUR PECTIN EXTRACTION,
AND AS YOU CAN SEE,
THE ORANGE PIECES ARE VERY,
VERY, VERY SOFT INDEED.
SO CRANK THE HEAT BACK TO HIGH
AND 3 POUNDS 12 OUNCES OF SUGAR.
NOW THE SUGAR IS GONNA BALANCE
THE TARTNESS OF THE ORANGES
AND, OF COURSE, WILL WORK
WITH THE WATER
TO FORM THE MARMALADE ITSELF,
WHICH, WHEN YOU THINK ABOUT IT,
IS NOTHING BUT
A PECTIN-SET SYRUP
AND THEREFORE,
TECHNICALLY, A CANDY,
WHICH WE WILL COOK
TO A DONENESS OF 222 DEGREES.
NOW RIDDLE ME THIS, KIDS--
WHY COULDN'T WE HAVE JUST
DUMPED IN THE SUGAR RIGHT
AT THE GET-GO? HMM?
I'LL TELL YOU.
ODDLY ENOUGH, THE ANSWER
CAN BE FOUND IN A SCENE
FROM A CLASSIC "GOOD EATS"
EPISODE FROM THE PAST.
NOW WHEN WE ORIGINALLY
USED THIS, WE WERE TALKING ABOUT
WHY YOU WANT TO BE CAREFUL ABOUT
WHEN YOU ADD SALT TO OATMEAL.
ALL WE HAVE TO DO IS CHANGE
THE VOICEOVER AND SOME GRAPHICS
AND CHECK THIS OUT.
FOR A MOMENT,
IMAGINE THAT THIS DOLLHOUSE
IS A PIECE OF ORANGE PEEL
AND THAT THIS IS PECTIN.
NOW PECTIN'S STUCK
IN THE HOUSE,
BUT LOOK, HERE COMES WATER.
NOW WATER WOULD LOVE
TO COAX PECTIN OUTSIDE.
AND BELIEVE YOU ME,
PECTIN WOULD LIKE TO RUN OFF
WITH WATER IN A BIG WAY.
BUT, UH-OH, HERE COMES SUGAR.
AND SUGAR IS VERY,
VERY HYGROSCOPIC.
AND NO MATTER HOW MUCH
PECTIN PLEADS,
WATER JUST CAN'T
SAY NO TO SUGAR.
HE ALWAYS GETS HIS WAY.
POOR PECTIN.
(clears throat)
SPECTACULAR HOW THINGS LIKE THAT
OCCASIONALLY WORK OUT.
ANYWAY, THAT IS WHY
WE WANT TO WAIT
AND ADD OUR SUGAR AFTER
OUR PECTIN HAS BEEN EXTRACTED.
ONCE WE HIT 222 DEGREES,
OUR CANDY, AS IT IS,
IS READY TO GO.
SO EXTRACT ALL OF THE VESSELS
AND TOOLS.
AND USING THE LADLE
AND THE CANNING FUNNEL,
FILL EACH JAR TO JUST
UNDER THE THREAD.
SO WE NEED A LITTLE ROOM
FOR AIR EXPANSION.
THEN ONCE YOU ARE DONE,
WIPE DOWN ALL OF THE RIMS.
NO MATTER HOW CLEAN YOU WORK,
BELIEVE ME,
YOU NEED TO WIPE DOWN
EVERY SINGLE RIM
OR YOU WILL NOT GET A GOOD SEAL.
IF YOU DON'T GET A GOOD SEAL,
YOU WILL NOT HAVE PRESERVES.
YOU WILL HAVE HAIRY STUFF
IN A JAR.
NEXT, THE LIDS.
CAREFULLY APPLY.
AND THEN THE RINGS.
AND DON'T WORRY ABOUT
GETTING THEM TIGHT.
THERE.
FINGER-TIGHT IS ALL YOU NEED,
BECAUSE IN THE END,
THE SUCTION CREATED
WHEN THE JAR IS COOLED DOWN
IS ACTUALLY GOING
TO DO THE SEALING.
SO EVERYTHING BACK
INTO THE KETTLE.
AND YOU'LL NOTICE THAT THERE'S
AT LEAST AN INCH OF WATER
OVER THE TOP OF THE LIDS.
IT'S GONNA BOIL
OR PROCESS FOR TEN MINUTES.
YOU'LL NOTICE THAT A LOT OF
LITTLE BUBBLES COME LEAKING OUT,
AND THAT IS GOOD.
THAT MEANS THE HEADSPACE INSIDE
IS EXPANDING,
AND YOU'LL GET A GOOD SEAL.
LET THEM COOL AND STORE 24 HOURS
BEFORE ENJOYING.
GOOD AS GOLD
BUT A WHOLE LOT TASTIER.
NOW TOAST IS CERTAINLY
THE CLASSIC APPLICATION,
BUT YOU MIGHT ALSO TRY IT
ON VANILLA ICE CREAM.
VERY TASTY.
WELL, I HOPE THAT WE HAVE
INSPIRED YOU TO LOOK ANEW
UPON THE EXOTIC ORB
THAT IS THE ORANGE.
GIVE IT A CHANCE.
IT WILL PROVIDE AS MUCH PLEASURE
ON YOUR PLATE AS DIVERSITY
IN YOUR DECORATING DECISIONS,
WHICH REMINDS ME, I'VE REALLY
GOTTA WORK THIS OUT.
I THINK I'M DEFINITELY GONNA GO
WITH THE HAMLIN IN THE HALL
AND THE BERNA ON THE TRIM.
THE BERNA IN THE BATHROOM.
WE'LL DO THE VALENCIA
IN THE HALL,
AND THE, LET'S SEE,
THE JINCHENG IN THE BATHROOM.
NO, THE CONTRAST IS ALL WRONG.
MAYBE WE'LL DO THE--THE VALENCIA
WILL GO ON THE TRIM.
WE'LL DO THE BERNA
IN THE BATHROOM
AND THEN THE HAMLIN IN THE HALL.
HAMLIN IN THE HALL,
THAT'S AT LEAST
EASY TO REMEMBER.
YOU KNOW, IT'S RATHER IRONIC
THAT IN THIS DAY AND AGE,
IF YOU WANT TO EXPERIENCE
THE MULTIFACETED PERSONALITY
OF THE ORANGE,
YOU'RE ACTUALLY BETTER OFF GOING
TO YOUR LOCAL PAINT STORE
THAN MEGA MART.
WHY? WELL, I DON'T THINK
IT'S JUST BECAUSE DESIGNERS
RESPECT THE FRUIT MORE.
I THINK IT'S BECAUSE, AH,
SOMEWHERE IN THE '50s AND '60s,
WE KIND OF BOILED
THE FLAVOR OF THE ORANGE
DOWN INTO THIS BRIGHT,
CONCENTRATED POWER CHORD
THAT WE REALLY APPRECIATE
IN OUR MORNING OJ,
AND WE'RE HAPPY TO USE IT
IN KIDS' TREATS,
BUT THE REST OF CUISINE?
WELL, WE'VE KIND OF LET IT
FALL BY THE WAYSIDE.
WELL, THAT IS
ABOUT TO ALL CHANGE,
BECAUSE YOU HAVE JUST SIGNED UP
FOR A ONE-HALF-HOUR ORANGE
ORIENTATION COURSE.
SURE, IT'S A FINE COLOR--
SINATRA'S FAVORITE, IN FACT--
BUT I ALSO HAPPENS
TO BE MY FAVORITE.
¶
Closed Captions provided by
Scripps Networks, LLC.
Captioned by
Closed Captioning Services, Inc.
THE ORANGE HAS ENDURED QUITE
A JOURNEY THROUGH THE AGES--
FROM ITS BIRTHPLACE
IN SOUTHERN CHINA,
TO NORTHERN INDIA,
OVER TO ARABIA,
TO EUROPE IN
THE SADDLEBAGS OF CRUSADERS,
ACROSS THE ATLANTIC TO HAITI
IN THE HANDS OF COLUMBUS
AND THEN UP TO FLORIDA,
WHERE I STROLL TODAY.
NOW, LIKE THE APPLES,
THE CITRUS FAMILY IS CAPABLE
OF ALMOST LIMITLESS
GENETIC VARIATION.
BUT MANY BOTANISTS
BELIEVE THAT THE ORANGE,
NOT TO MENTION THE LIME,
THE LEMON AND THE GRAPEFRUIT,
ALL EVOLVED FROM
THREE ANCIENT STRAINS.
THE POMELO, THE MANDARIN
AND THE CITRON,
WHICH IS REPRESENTED HERE
BY THE FRIENDLY
BUT SPOOKY BUDDHA HAND.
VERY STRANGE CRITTER.
TODAY, WE CLASSIFY ORANGES
INTO FOUR CATEGORIES.
ONE WOULD BE
THE JUICING ORANGES,
LIKE THE HAMLINS
THAT WE HAVE HERE.
MOST OF THEM ARE
GROWN IN FLORIDA.
THEN THERE ARE
THE NAVEL ORANGES,
WHICH ARE LARGER
AND HAVE SOMETHING
THAT LOOKS LIKE A BELLY BUTTON.
THEY HAVE THICKER SKINS
AND DRIER,
EASY-TO-SEPARATE SEGMENTS.
MOST OF THESE
ARE GROWN IN CALIFORNIA.
THERE ARE THE SOUR ORANGES,
WHICH HAVE A VERY,
VERY THICK RIND.
AND THEN WE HAVE
THE BLOOD ORANGES,
WHICH HAVE A LOT OF PIGMENT.
REALLY INTERESTING FLAVORS.
SOME OF MY FAVORITES,
BUT THEY'LL HAVE TO WAIT
FOR THEIR OWN SHOW.
LET'S DIVE INTO SOME ANATOMY,
SHALL WE?
LET US BEGIN WITH THE EXTERIOR.
OKAY, NOW THE OUTER RIND,
THE ORANGE PART,
IS HOME TO AROMATIC OIL GLANDS
THAT ERUPT LIKE GEYSERS
WHEN THEY'RE SCRAPED,
CUT OR TWISTED.
NOW THESE OILS ARE
THE WORLD'S MOST POTENT SOURCE
OF NOT ONLY ORANGE FLAVOR
BUT AROMA.
YOU CAN PROBABLY SMELL THEM
FROM HERE. I CAN.
OH. I'M SORRY,
OF COURSE, YOU CAN'T.
ANYWAY, IF HANDLED CORRECTLY,
THIS OUTER LAYER CAN
ADD "ZEST" TO MANY A DISH.
BUT THERE'S A CHALLENGE,
OKAY, BECAUSE JUST UNDERNEATH
THAT VERY, VERY THIN LAYER
IS A SUBSTANCE
MORE BITTER THAN DEFEAT,
THE PITH.
SO MINING THE ZEST WILL REQUIRE
NOT ONLY SPECIALIZED HARDWARE,
BUT POLISHED TECHNIQUE.
NOW IF A FINELY GRATED ZEST
IS DESIRED,
THEN I SUGGEST USING
A MICRO RASP LIKE THIS, OKAY?
SIMPLY STRUM THE ORANGE
ACROSS THE ZESTER,
AND NOT THE OTHER WAY AROUND.
DON'T GO, YOU KNOW, MOWING ON IT
LIKE YOU'RE PLAYING
THE VIOLIN, OKAY?
JUST LAY IT UPSIDE DOWN
AND STROKE,
TURNING THE ORANGE AS YOU GO,
SO YOU ONLY GET THAT VERY,
VERY THIN OUTER LAYER, OKAY?
SEE? ALL ORANGE, ALL THE TIME.
THAT'S WHAT YOU WANT.
NOW IF YOU WANT
A BIGGER PIECE OF ZEST,
THAT COULD BE CALLED FOR,
USE A VEGETABLE PEELER--
SERRATED WOULD BE BEST--
AND SIMPLY TAKE OFF
A PIECE OF PEEL AND DON'T WORRY
ABOUT THE PITH, IN THIS CASE.
ALL RIGHT, GET A BIG PIECE,
AND THEN GET YOURSELF
A PARING KNIFE
OR A POCKET KNIFE,
AND JUST SCRAPE THE PITH OFF.
AND NOTICE THAT
I'M HOLDING THE BLADE
SO THAT IT WON'T CUT.
NOW YOU CAN MINCE THIS,
JULIENNE IT
OR JUST USE IT AS IS.
NOW LET US TURN OUR ATTENTION
TO THE INTERIOR OF THE ORANGE,
A VERY DIFFERENT ENVIRONMENT.
NOW THE INSIDE
OF A MATURE ORANGE
CONTAINS A NUMBER OF SEGMENTS,
ANYWHERE FROM 10 TO 15.
NOW EACH OF THESE IS FILLED
WITH SMALL JUICE SACKS
OR VESICLES,
NOW EACH OF THESE SEGMENTS
IS THEN WRAPPED
IN A PROTECTIVE AND PRETTY MUCH
INEDIBLE LAYER,
CALLED THE ALBEDO,
WHICH HAS GOT TO GO,
ESPECIALLY IF YOU PLAN
ON USING THE WEDGES
IN SALADS OR DESSERTS,
THINGS LIKE THAT.
FOR THIS, WE USE A MANEUVER
CALLED CUTTING SUPREMES.
HERE WE GO.
(Alton) START BY CUTTING
A LITTLE PIECE
OFF OF BOTH ENDS SO YOU
CAN STAND THE LITTLE GUY UP.
THEN FILLET OFF
THE SIDES OF THE PEEL--
KIND OF LIKE CUTTING
A CANTALOUPE, FOR INSTANCE.
THEN YOU CAN GET
THE KNIFE DOWN IN BETWEEN
THOSE PIECES OF ALBEDO
TO REMOVE A PERFECT WEDGE.
SEE? AND NARY
A DROP OF JUICE SPILLED.
OF COURSE, SOMETIMES,
SPILLING JUICE IS EXACTLY
WHAT YOU WANT TO DO.
IN FACT, MOST OF US IN THIS
COUNTRY WHO BUY CITRUS
BUY IT SPECIFICALLY TO JUICE IT.
SO, WHICH JUICER TO USE?
WELL, LET'S EVALUATE.
FIRST THING I WANT TO DO IS RULE
OUT HIGH-SPEED ELECTRIC JUICERS,
WHICH BY MASTICATING,
CENTRIFUGING OR TRITURATING
GLEAN JUICE
FROM THINGS LIKE GRASS,
WOOD AND, FOR ALL I KNOW,
SMALL ROCKS.
PDLY,ODULP RENDERS THEM
ALMOST COMPLETELY USELESS.
SO THEY'RE PRETTY LOUSY
CITRUS PALS.
NOW REAMERS USE A RIBBED DEVICE,
WHICH THE JUICER TWISTS
INTO THE FRUIT,
RUPTURING THE JUICE SACKS.
NOW I DO KEEP AN INEXPENSIVE,
WOOD HAND REAMER AROUND
FOR SMALL JOBS.
BUT THE LARGE-MOUNTED
ELECTRIC REAMERS
THAT ARE MEANT
FOR HARVESTING VOLUMES OF JUICE,
I FIND DO A BAD JOB--
TOO MUCH PULP AND THEY'RE
A BIG PAIN IN THE HAND.
THE THIRD TYPE OF JUICER
RELIES SIMPLY ON PRESSURE,
LOTS OF PRESSURE,
DELIVERED BY A LEVER.
I'M LEVERMAN!
GREETINGS, CITIZEN.
GOOD TO SEE YOU
WITH A LEVER IN YOUR HAND.
WOW, LEVERMAN. GOSH,
CAN YOU TELL US
WHAT KIND OF
LEVER THIS IS?
NOT ONLY IS THAT
A SECOND-CLASS LEVER,
AS FEATURED IN CROWBARS,
BOTTLE OPENERS,
WRENCHES AND WHEEL BARROWS,
IT'S A COMPOUND LEVER,
WHICH IT USES
A LEVER TO?
CREATE LEVERAGE?
AGAINST ANOTHER LEVER!
THIS DEVICE
CAN DELIVER UP TO
2,000 POUNDS OF PRESSURE
PER SQUARE INCH.
WOW, THAT'S PRETTY
IMPRESSIVE.
BUT YOU KNOW WHAT?
THIS ONE MUST BE EVEN BETTER,
BECAUSE IT USES
A RACK AND PINION
TO CONVERT ROTATIONAL ENERGY
INTO LINEAR ENERGY...
WITH A LEVER!
A LEVER.
I'M LEVERMAN!
I'M SORRY, BUT WE HAD THAT SUIT
MADE BACK IN '99,
AND WE'RE STILL
TRYING TO PAY IT OFF, YOU KNOW.
NOW THIS IS DEFINITELY
MY FAVORITE TYPE
OF DEVICE FOR THIS.
ALTHOUGH, IT IS A LITTLE ON
THE PRICEY SIDE, IT'S WORTH IT.
ONE WORD OF WARNING THOUGH,
THIS TYPE OF PRESS,
DON'T EVEN BOTHER.
IT DOES NOT PRODUCE
ENOUGH LEVERAGE.
I'M LEVERMAN!
THERE YOU GO.
IN 1926, A MR. JULIUS FREED
OPENED AN ORANGE JUICE STAND
IN LOS ANGELES, CALIFORNIA,
ONLY TO FIND THAT DESPITE
HAVING A FINE PRODUCT,
BUSINESS WAS RATHER LACKLUSTER.
I KNOW HOW HE FEELS.
ONE OF FREED'S ASSOCIATES,
A TRAINED CHEMIST,
DECIDED TO EXPERIMENT
WITH JUICE AUGMENTATION FORMULAS
AND THROUGH HIS FINAGLING
MANAGED TO CREATE A CONCOCTION
THAT IS WITH US TO THIS DAY.
I SPEAK,
OF COURSE, OF THE--
OH, LOOK, MY ATTORNEYS,
ITCHY AND TWITCHY.
DID YOU GUYS COME OVER
FOR A DELICIOUS--
OH, I CAN'T ACTUALLY SAY IT.
TRADEMARKED. FINE.
WELL, THINK OF
THE NAME OF THE FRUIT,
FOLLOWED IMMEDIATELY
BY THE FIRST NAME
OF THE GUY WHO OWNED THE STAND.
CAN I DO THAT?
OKAY? GOOD.
NOW, NEEDLESS TO SAY,
THE ACTUAL FORMULA
FOR THE BEVERAGE IS TOP SECRET,
BUT I THINK WE'VE COME CLOSE,
REAL CLOSE.
CATCH.
AHH.
THE KEY TO SUCCESS?
FROZEN ORANGE JUICE.
SO BREAK OUT
THE OLD ICE CUBE TRAYS--
YOU REMEMBER THESE--
AND POUR IN 6 1/2 FLUID OUNCES
OF FRESH-SQUEEZED ORANGE JUICE.
THAT'S PROBABLY GONNA BE,
WELL, EIGHT CUBES,
BUT THE NUMBER
DOESN'T REALLY MATTER.
BY THE WAY, I ALWAYS
KEEP THESE AROUND
BECAUSE THEY SERIOUSLY UPGRADE
CHEAP CHAMPAGNE.
BUT THAT'S ANOTHER SHOW.
THE CUBES GO
INTO YOUR FAVORITE BLENDER
ALONG WITH 2 OUNCES
OF FRESH ORANGE JUICE,
THE FINELY GRATED ZEST
OF ONE HALF OF AN ORANGE,
1/2 A CUP OF WHOLE MILK,
1/2 A TEASPOON
OF VANILLA EXTRACT,
AND THEN THE SECRET INGREDIENT,
A TABLESPOON OF POWDERED SUGAR.
WHY POWDERED SUGAR?
WELL, FOR ONE THING,
IT DISSOLVES MUCH FASTER
IN COLD LIQUID
THAN GRANULATED SUGAR,
AND IT CONTAINS
A SMALL AMOUNT OF CORNSTARCH
AS AN ANTI-CLUMPING AGENT,
AND THAT HELPS TO CREATE
A CREAMY TEXTURE,
NOT TO MENTION,
AN ATTRACTIVE, FROTHY HEAD.
LET THIS RUN
FOR ABOUT ONE MINUTE
AND THEN SERVE IMMEDIATELY.
THAT IS KEY,
AS THE TEXTURE WILL NEVER BE
AS GOOD IF YOU RE-WHIP LATER.
IT'S GOT TO BE ICY COLD.
(screaming)
OW, MY GOD! AAH!
WHAT? WHAT ARE YOU GONNA--
YOU'RE GONNA SUE ME OVER
AN ICE-CREAM HEADACHE?
(screaming)
(Alton) IF YOU GREW UP
IN THE LATTER HALF
OF THE 20th CENTURY,
THIS MAY BE THE ONLY WAY
YOU'VE EXPERIENCED
ORANGE SHERBET--
FLOATING IN A POOL OF GINGER ALE
IN A RENTAL PUNCH BOWL
IN A CHURCH BASEMENT.
PITY HOW LOW A HISTORIC
DESSERT CAN SINK.
YOU KNOW, IN ITS EARLIEST FORM,
SHERBET WAS CALLED SHARâB,
AN OLD ARAB WORD MEANING
"SWEETENED DRINK."
THIS TERM LATER EVOLVED
INTO SHARBAT,
SPECIFICALLY A NON-ALCOHOLIC
FRUIT DRINK,
WHICH THIS CERTAINLY IS.
NOW IN THE 16th CENTURY,
SHARBAT BECAME SORBETTO--
OH--IN HANDS OF THE ITALIANS,
WHICH THEN MORPHED
TO SORBET IN FRENCH
AND SORBETE IN SPAIN.
ONLY IN ENGLAND DID THE WORD
MAINTAIN THE ORIGINAL "H"--
OH--SHERBET.
NOW HERE IN AMERICA,
SHERBET CONTAINS MILK
AND HAS
A SPECIFIC DEFINITION.
SHERBET IS
A FROZEN DESSERT
CONTAINING A NUTRITIVE
CARBOHYDRATE SWEETENER
AND IS CHARACTERIZED
BY A FRUIT OR NON-FRUIT
FLAVORANT.
SHERBETS SHALL WEIGH NOT LESS
THAN 6 POUNDS PER GALLON
AND MUST CONTAIN
NOT LESS THAN 1%
BUT NOT MORE THAN
2% MILK FAT,
WHILE TOTAL MILK SOLIDS
MUST BE BETWEEN 2% AND 5%.
I DON'T KNOW ABOUT YOU,
BUT I'M NOT ABOUT TO LET THIS
MAGNIFICENT DESSERT LANGUISH
DOWN HERE WITH PLATES OF
CUCUMBER SANDWICHES, MIXED NUTS
AND SPOOKY LITTLE MINTS MADE OUT
OF DRIED TOOTHPASTE.
COME. LET'S AWAY.
FIRST STEP, MAKE SURE
YOU ARE IN POSSESSION
OF A CUP AND 1/2
OF COLD, WHOLE MILK.
AND YES, YOU'RE GONNA
NEED SOME EXTRA SPACE HERE.
NEXT, 7 OUNCES,
BY WEIGHT, OF SUGAR
GO INTO YOUR FOOD PROCESSOR'S
WORK BOWL
ALONG WITH A TABLESPOON AND 1/2
OF FINELY GRATED ZEST
FROM A NAVEL
OR A VALENCIA ORANGE,
PLUS 2 CUPS
OF FRESHLY SQUEEZED JUICE
FROM 2 TO 3 POUNDS
OF JUICE-WORTHY ORANGES.
WE'LL ALSO NEED A TABLESPOON
OF FRESHLY SQUEEZED LEMON JUICE
TO UP THE ACIDITY A BIT
AND A TEASPOON
OF VANILLA EXTRACT
TO ROUND OUT THE FLAVOR.
LAST BUT NOT LEAST,
I ALWAYS ADD
ABOUT 1/4 TEASPOON
OF KOSHER SALT
TO FROZEN APPLICATIONS
LIKE THIS.
WHY? WELL, BECAUSE COLD NUMBS
THE TONGUE,
KNOCKING DOWN FLAVOR, SO WE NEED
THE ELECTRICAL IMPULSES
THAT SALT PROVIDES
TO TURN THE FLAVOR BACK UP
TO ELEVEN
WHERE IT BELONGS.
SPIN THIS FOR ONE MINUTE
OR UNTIL THE SUGAR DISSOLVES.
NOW COMBINE THE ORANGE SYRUP
WITH THE MILK AND CHILL
FOR AT LEAST TWO HOURS.
WHY? BECAUSE THE COLDER THIS IS
WHEN IT GOES INTO THE CHURN,
THE FASTER IT WILL FREEZE,
AND THAT MEANS
FINER ICE CRYSTALS,
AND THAT MEANS A MORE PLEASING
TEXTURE UPON THE TONGUE.
WHEN THE TIME AND TEMPERATURE
ARE RIGHT,
TAKE YOUR MIXTURE FOR A SPIN
IN YOUR ICE-CREAM CHURN,
ACCORDING TO THE MANUFACTURER'S
GUIDELINES, OF COURSE.
AFTER ALL, THEY MADE IT.
THEY OUGHT TO KNOW
HOW TO USE IT.
IN 20 TO 25 MINUTES, YOU WILL
HAVE A SOFT-SERVE SHERBET,
WHICH, OF COURSE,
YOU COULD ENJOY AS IT IS.
HOWEVER, I PREFER TO MOVE THAT
TO AN AIRTIGHT CONTAINER
AND INTO THE FREEZER.
THERE. IT DOES SMELL GOOD.
AFTER A FEW HOURS OF HARDENING,
OUR SHERBET IS READY TO SERVE
IN THE CLASSICAL SENSE.
THE LITTLE SHERBET CUP,
IT'S NICE,
BUT COMPLETELY OPTIONAL.
OH, AND OF COURSE, NOW WE
ARE WELL-ARMED TO MAKE REPAIRS
TO THAT WEDDING PUNCH WE WERE
LOOKING AT A LITTLE BIT EARLIER.
OF COURSE, IT WOULD BE
REALLY NICE
IF WE ALSO HAD
OUR OWN HOMEMADE GINGER ALE.
BUT THAT'S ANOTHER SHOW.
CHEERS.
BUT THAT'S ANOTHER SHOW.
EERS.
ALTHOUGH THE CLASSIC
ENGLISH BREAKFAST
IS FAMOUS FOR HAVING
A GREAT MANY COMPONENTS,
TO MY MIND,
WHAT REALLY DEFINES IT
IS THE PRESENCE
OF ORANGE MARMALADE,
THIS CURIOUSLY TART PRESERVE
CONTAINING NOT ONLY
BITS OF ORANGE BUT PEEL,
STRANGE STUFF
AND WITH AN INTERESTING HISTORY.
NOW QUINCE JELLY OR MARMELADA
CAME TO ENGLAND
ON A PORTUGUESE SHIP
BACK IN 1495.
BACK THEN IT WAS SOLD
AS A SOLID IN A BOX
AND WAS SERVED AS
AN AFTER DINNER DIGESTIF.
BUT IN 1797,
A SCOTTISH IMPORTER
NAMED JAMES KEILLER
TOOK DELIVERY OF
A SHIPMENT OF SPANISH ORANGES
IN THE PORT OF DUNDEE,
I BELIEVE.
TURNED OUT THEY WERE
TOO BITTER TO EAT,
BUT NOT WISHING TO WASTE THEM,
KEILLER'S WIFE, MRS. KEILLER,
COOKED THE ORANG
WITH WATER AND SUGAR,
AND BOOM! AN OVERNIGHT
BREAKFAST SENSATION
IN SCOTLAND.
THE ENGLISH DIDN'T
GET HIP TO MARMALADE
UNTIL THE 19th CENTURY, WHICH
JUST AFFIRMS THE OLD SAYING,
"IF IT'S NOT SCOTTISH, IT'S..."
MMM.
THE HEART OF OUR MARMALADE
IS 1 3/4 POUNDS OF ORANGES.
NOW I'M USING HAMLIN ORANGES,
A COMMON JUICE ORANGE
USUALLY PACKED
WITH AN EDIBLE WAX
ON TOP OF THEM
TO KEEP THEM FROM DRYING OUT.
I WANT TO GET AS MUCH
OF THAT OFF AS POSSIBLE.
SO JUST BRUSH THEM
UNDER WARM WATER.
THERE. NOW I'VE GOT
FIVE OF THESE.
THAT SHOULD DO THE JOB.
IF YOU HAPPEN TO ENCOUNTER
SEVILLE ORANGES
DURING THEIR SEASON,
WHICH IS REALLY SHORT,
USUALLY JUST A COUPLE
OF WEEKS IN JANUARY, USE THOSE.
THOSE ARE LIKE
THE ABSOLUTE PERFECT,
QUINTESSENTIAL MARMALADE ORANGE.
NOW I NEED TO KNOCK THESE DOWN
TO ABOUT 1/8 INCH IN THICKNESS,
AND THE BEST TOOL
FOR THAT IS, OF COURSE,
A MANDOLINE OR A V-SLICER.
NOW THE TRICKY THING--
HOW DID I KNOW
MY LAWYERS WOULD SHOW UP?
WHY? BECAUSE THEY WANT ME
TO USE THIS CURSED HAND GUARD,
BECAUSE IT KEEPS YOU FROM
CUTTING YOUR HAND TO RIBBONS.
THE PROBLEM IS
I HATE THESE THINGS!
FETCH.
THERE'S GOT TO BE
AN ALTERNATIVE.
THERE'S GOT TO BE
AN ALTERNATIVE.
THERE IS AN ALT--OOH!
A GLOVE. A KEVLAR GLOVE!
IDEAL. THAT'LL KEEP ME
FROM CUTTING MYSELF TO RIBBONS.
THANK YOU.
FINE. SO PICK YOURSELF UP
ONE OF THESE SNAZZY GUYS
OR YOU'LL HAVE TO
USE THE HAND GUARD.
THERE. NOW LET US
DISPATCH THESE GUYS.
JUST LIKE THIS.
HMM. NICE SHAPE.
THERE. NOW ONCE YOU'VE GOT
ALL OF THE SLICES,
KIND OF STACK THEM UP
VERY ROUGHLY
AND QUARTER THUSLY.
AND LOOK FOR ANY SEEDS.
YOU WANT TO KEEP THOSE OUT
IF YOU POSSIBLY CAN.
TO THE BEST OF MY KNOWLEDGE,
THERE IS NO RECIPE ON EARTH
THAT CAN RENDER THESE GOOD EATS,
SO THE SEEDS HAVE GOT TO GO.
ALL RIGHT, EVERYTHING GOES
INTO A LARGE POT.
I'VE GOT ABOUT
AN 8-QUART MODEL HERE,
SOMETHING WITH
A NICE, WIDE MOUTH.
THERE.
INTO THAT WE WILL ADD
THE ZEST AND JUICE OF ONE LEMON
AND 6 CUPS OF WATER.
THERE WE GO. JUST GIVE THAT
A LITTLE BIT OF A STIR.
THERE. NOW WE'RE GONNA
PUT THIS OVER HIGH HEAT,
BRING TO A BOIL,
AND THEN REDUCE
AND SIMMER FOR 40 MINUTES
OR UNTIL THE PEEL
IS VERY, VERY SOFT.
NOW TO SOME DEGREE,
THIS IS ABOUT EXTRACTING FLAVOR.
BUT IT'S REALLY ABOUT
PULLING OUT PECTIN,
A KIND OF A CONNECTIVE TISSUE
IN FRUITS AND SOME VEGETABLES,
THAT'S ANALOGOUS TO THE COLLAGEN
THAT IS IN MEAT.
ORANGE CONTAINS A LOT OF IT,
ENOUGH TO SET THIS MARMALADE
WITHOUT ANY HELP,
SO WE WANT TO GIVE THAT TIME.
IN THE MEANTIME, WE WILL
ADDRESS THE HARDWARE.
NOW PUTTING UP PRESERVES,
PRETTY SIMPLE BUSINESS.
BUT THERE ARE A FEW CHORES
WE'VE GOT TO DO
IF WE WANT TO MAKE THIS STUFF
LAST ON THE SHELF.
AS YOU CAN SEE,
I HAVE HERE TEN JARS
AND ALL THE STUFF THAT--
COME HERE. DON'T BE SHY--
ALL THE STUFF
THAT GOES WITH IT--
RINGS, FUNNELS,
TONGS AND WHATNOT.
ALL OF THIS IS GOING
INTO MY CANNING POT,
WHICH YOU SEE HAS
A RACK DOWN IN THE BOTTOM.
THIS WATER IS HOT.
I'M GONNA BRING IT UP TO A BOIL.
EVERYTHING GOES IN,
BECAUSE EVERYTHING
HAS GOT TO BE STERILIZED.
THE RINGS HAVE TO BE STERILIZED.
THIS FUNNEL NEEDS
TO BE STERILIZED,
THE TONGS, THIS LADLE
AND THESE TONGS,
BUT I'M GONNA LEAVE THESE
KIND OF SITTING UP
SO I CAN GET THEM OUT LATER.
HIGH HEAT, TEN MINUTES.
THEN WE'LL KILL THE HEAT
AND ADD THE LIDS.
THESE HAVE AN ADHESIVE ON THEM,
AND IF WE BOIL THEM
FOR ALL THAT TIME,
THAT STUFF WILL MELT,
AND THAT WOULD BE BAD.
I'LL BE BACK.
ALL RIGHT. TIME IS UP
ON OUR PECTIN EXTRACTION,
AND AS YOU CAN SEE,
THE ORANGE PIECES ARE VERY,
VERY, VERY SOFT INDEED.
SO CRANK THE HEAT BACK TO HIGH
AND 3 POUNDS 12 OUNCES OF SUGAR.
NOW THE SUGAR IS GONNA BALANCE
THE TARTNESS OF THE ORANGES
AND, OF COURSE, WILL WORK
WITH THE WATER
TO FORM THE MARMALADE ITSELF,
WHICH, WHEN YOU THINK ABOUT IT,
IS NOTHING BUT
A PECTIN-SET SYRUP
AND THEREFORE,
TECHNICALLY, A CANDY,
WHICH WE WILL COOK
TO A DONENESS OF 222 DEGREES.
NOW RIDDLE ME THIS, KIDS--
WHY COULDN'T WE HAVE JUST
DUMPED IN THE SUGAR RIGHT
AT THE GET-GO? HMM?
I'LL TELL YOU.
ODDLY ENOUGH, THE ANSWER
CAN BE FOUND IN A SCENE
FROM A CLASSIC "GOOD EATS"
EPISODE FROM THE PAST.
NOW WHEN WE ORIGINALLY
USED THIS, WE WERE TALKING ABOUT
WHY YOU WANT TO BE CAREFUL ABOUT
WHEN YOU ADD SALT TO OATMEAL.
ALL WE HAVE TO DO IS CHANGE
THE VOICEOVER AND SOME GRAPHICS
AND CHECK THIS OUT.
FOR A MOMENT,
IMAGINE THAT THIS DOLLHOUSE
IS A PIECE OF ORANGE PEEL
AND THAT THIS IS PECTIN.
NOW PECTIN'S STUCK
IN THE HOUSE,
BUT LOOK, HERE COMES WATER.
NOW WATER WOULD LOVE
TO COAX PECTIN OUTSIDE.
AND BELIEVE YOU ME,
PECTIN WOULD LIKE TO RUN OFF
WITH WATER IN A BIG WAY.
BUT, UH-OH, HERE COMES SUGAR.
AND SUGAR IS VERY,
VERY HYGROSCOPIC.
AND NO MATTER HOW MUCH
PECTIN PLEADS,
WATER JUST CAN'T
SAY NO TO SUGAR.
HE ALWAYS GETS HIS WAY.
POOR PECTIN.
(clears throat)
SPECTACULAR HOW THINGS LIKE THAT
OCCASIONALLY WORK OUT.
ANYWAY, THAT IS WHY
WE WANT TO WAIT
AND ADD OUR SUGAR AFTER
OUR PECTIN HAS BEEN EXTRACTED.
ONCE WE HIT 222 DEGREES,
OUR CANDY, AS IT IS,
IS READY TO GO.
SO EXTRACT ALL OF THE VESSELS
AND TOOLS.
AND USING THE LADLE
AND THE CANNING FUNNEL,
FILL EACH JAR TO JUST
UNDER THE THREAD.
SO WE NEED A LITTLE ROOM
FOR AIR EXPANSION.
THEN ONCE YOU ARE DONE,
WIPE DOWN ALL OF THE RIMS.
NO MATTER HOW CLEAN YOU WORK,
BELIEVE ME,
YOU NEED TO WIPE DOWN
EVERY SINGLE RIM
OR YOU WILL NOT GET A GOOD SEAL.
IF YOU DON'T GET A GOOD SEAL,
YOU WILL NOT HAVE PRESERVES.
YOU WILL HAVE HAIRY STUFF
IN A JAR.
NEXT, THE LIDS.
CAREFULLY APPLY.
AND THEN THE RINGS.
AND DON'T WORRY ABOUT
GETTING THEM TIGHT.
THERE.
FINGER-TIGHT IS ALL YOU NEED,
BECAUSE IN THE END,
THE SUCTION CREATED
WHEN THE JAR IS COOLED DOWN
IS ACTUALLY GOING
TO DO THE SEALING.
SO EVERYTHING BACK
INTO THE KETTLE.
AND YOU'LL NOTICE THAT THERE'S
AT LEAST AN INCH OF WATER
OVER THE TOP OF THE LIDS.
IT'S GONNA BOIL
OR PROCESS FOR TEN MINUTES.
YOU'LL NOTICE THAT A LOT OF
LITTLE BUBBLES COME LEAKING OUT,
AND THAT IS GOOD.
THAT MEANS THE HEADSPACE INSIDE
IS EXPANDING,
AND YOU'LL GET A GOOD SEAL.
LET THEM COOL AND STORE 24 HOURS
BEFORE ENJOYING.
GOOD AS GOLD
BUT A WHOLE LOT TASTIER.
NOW TOAST IS CERTAINLY
THE CLASSIC APPLICATION,
BUT YOU MIGHT ALSO TRY IT
ON VANILLA ICE CREAM.
VERY TASTY.
WELL, I HOPE THAT WE HAVE
INSPIRED YOU TO LOOK ANEW
UPON THE EXOTIC ORB
THAT IS THE ORANGE.
GIVE IT A CHANCE.
IT WILL PROVIDE AS MUCH PLEASURE
ON YOUR PLATE AS DIVERSITY
IN YOUR DECORATING DECISIONS,
WHICH REMINDS ME, I'VE REALLY
GOTTA WORK THIS OUT.
I THINK I'M DEFINITELY GONNA GO
WITH THE HAMLIN IN THE HALL
AND THE BERNA ON THE TRIM.