Good Eats (1999–2012): Season 13, Episode 8 - Another Man Food Show - full transcript

FOR CENTURIES, COOKBOOK AUTHORS,
RECIPE HOCKERS, SHOWBIZ CHEFS

AND, OF COURSE, THE FRENCH
HAVE TOUTED THE VIRTUES

OF COOKING WITH VARIOUS FORMS
OF ALCOHOL.

NOW, UM, SOMETIMES
THE LIBATION IN QUESTION
IS A HIGH PROOF SPIRIT,

BUT THOSE ARE GONNA HAVE TO WAIT
FOR THEIR VERY OWN SHOW,

BECAUSE I WANT TO SPEND SOME
TIME WITH THE MORE COMMON,

AND YET, MORE COMPELLING,
LOW ALCOHOL PLAYERS,
WINE AND BEER.

CAN THEY DO EVERYTHING THEIR
PROPONENTS CLAIM...

CAN THEY INTENSIFY FLAVORS,
TENDERIZE MEATS,

LIBERATE AROMAS,
OR...

ARE THESE CLAIMS
SIMPLY EXCUSES TO‐‐



TENDERIZE THE COOK,
IF YOU GET MY MEANING?

JOIN US, WON'T YOU,
FOR A HALF HOUR INVESTIGATION

WHEREIN WE ATTEMPT TO
ASCERTAIN IF WINE AND BEER
ARE ACTUALLY...

♪

IF WE ARE TO EXAMINE THE ROLES
THAT WINE AND BEER

CAN PLAY IN OUR COOKING,
WE NEED TO REVIEW HOW THESE, UH,

MIRACULOUS FLUIDS COME
INTO BEING IN THE FIRST PLACE.

WINE IS MADE FROM GRAPE JUICE,

WHICH CONTAINS SUGARS,
AS WELL AS A PHARMACY LOAD
OF CHEMICAL COMPOUNDS,

LIKE POLYPHENOLS, UH,
TANNINS, ANTHOCYANINS,

WHICH PROVIDE PIGMENT,
AS WELL AS CONSIDERABLE

ANTIOXIDANT POWER.

BEER IS MANUFACTURED PRIMARILY
FROM A GRAIN,

WHICH IS SPROUTED AND ROASTED,



A PROCESS CALLED MALTING,

SO THAT THE ENZYMES INSIDE
CAN CONVERT SOME OF
THE STARCHES TO SUGAR.

IT IS THEN TURNED INTO A THICK
STEW CALLED A MASH.

SO, SUGAR IS REALLY
THE COMMON COMPOUND HERE,

AND THAT'S IMPORTANT‐‐

BECAUSE SUGARS FEED YEAST.

AS WE'VE SEEN IN OTHER EPISODES,

THE LIFE CYCLE OF
A UNICELLULAR FUNGI,

IN THIS CASE,
SACCHAROMYCES CEREVISIAE,

IS CALLED FERMENTATION,
AND NOTHING, NOT THE TYPE OF
GRAPES OR GRAIN,

GEOGRAPHIC LOCATION,
ROAST LEVELS, HOPS,
ALL OF THAT BUSINESS,

CONTRIBUTES MORE TO THE FLAVOR
AND BODY OF BEER AND WINE

THAN YEAST.

ALL RIGHT, YEAST PRODUCE
ETHYL ALCOHOL, OR ETHANOL,

WHICH MAKES THEM THE HEROES OF
COLLEGE KIDS EVERYWHERE,

BUT THAT'S NOT ALL.

SAVORY COMPOUNDS, SUCH AS
GLUTAMIC AND SUCCINIC ACID

ARE FORMED, AS ARE HIGHER
ALCOHOLS,

THAT IS ALCOHOLS THAT HAVE
MORE COMPLEX STRUCTURES,

THAN GOOD OLD ETHANOL DOES.

IF THE VARIOUS ALCOHOLS
ARE ALLOWED TO COME INTO CONTACT

WITH THE AIR, OTHER ACIDS
WILL BE FORMED,

AND THOSE CAN RECOMBINE WITH
THE ALCOHOL TO FORM ESTERS,

AROMATIC COMPOUNDS THAT REMIND
US OF THINGS LIKE APPLES, PEARS,

AND BERRIES, BECAUSE THEY'RE IN
APPLES, PEARS AND BERRIES.

YEAST CAN ALSO CREATE
DIOCTYL COMPOUNDS,

WHICH CREATE BUTTERY FLAVORS,

OH, AND OF COURSE,
THEY MAKE CARBON DIOXIDE.

TOO BAD THE ALCOHOL THEY CREATE
EVENTUALLY KILLS THEM OFF.

OH BOY.

♪

WHEN DECIDING ON WHETHER OR NOT
TO COOK A FOOD IN OR WITH
WINE OR BEER,

UM, I POSE A CRUDE BUT EFFECTIVE
QUERY, WHICH IS SIMPLY THIS...

WOULD THE FOOD I'M TARGETING
TASTE BETTER WITH SAY,

BLACK CURRANT JAM,
AN INGREDIENT THAT
I REALLY THINK

KIND OF MAGNIFIES MANY OF
WINE'S COARSER ATTRIBUTES,

OR BREAD, THE EDIBLE EMBODIMENT
OF BEER.

NOW, WE'LL TRY THE TEST
WITH WINE FIRST.

LET'S SAY THAT YOU HAD A CHOICE
BETWEEN CHOCOLATE

LAMB SHOULDERS AND POTATOES,

WHAT WOULD YOU CHOOSE?

OH, CHOCOLATE DOES HAVE SOME
FRUITY FRIENDS, RASPBERRIES,
FOR INSTANCE,

BUT ALL TOO OFTEN,
THE PAIRING ONLY SERVES
TO UNDERLINE

THE BITTERNESS OF CHOCOLATE,
NOT ITS SWEETNESS,

OR OTHER COMPLEXITIES,
SO I TEND TO STAY AWAY
FROM THIS CHOICE,

ESPECIALLY WHEN HEAT IS
INVOLVED.

TRY AGAIN...
POTATOES?

WELL HERE'S THE PROBLEM,
THE BLANDNESS OF POTATOES

CAN BE SO OVERWHELMED BY
HEAVY FRUIT FLAVORS

THAT, UH, WELL THEY JUST
DISAPPEAR ENTIRELY...

OW!
SORRY...WHICH IS NOT REALLY
WHAT YOU WANT, TRY AGAIN.

OH, LAMB SHOULDERS,
INTERESTING.

YOU KNOW, LAMB IS A LITTLE BIT
GAMEY AND EARTHY,

AND THAT CONTRASTS VERY, VERY
NICELY INDEED

WITH FRUIT FLAVORS,
ESPECIALLY A PLUM, A BERRY,

OH, AND OF COURSE,
SPICES LIKE CINNAMON,

WHICH ARE COMMON IN MANY,
MANY WINES.

ALSO, AND THIS IS CRITICAL,
THESE ARE LAMB SHOULDERS,

WHICH CONTAIN A CONSIDERABLE
AMOUNT OF CONNECTIVE TISSUE,

AND THEREFORE WILL BE
BEST PREPARED BRAISED,

THAT IS, COOKED AT A RELATIVELY

LOW TEMPERATURE IN LIQUID.

AND LET'S KEEP IN MIND
THE MAIN COMPONENT IN WINE
IS WATER.

SO, THIS WOULD ALL SEEM TO BE
A NEARLY PERFECT MARRIAGE
OF INGREDIENTS.

BUT, WE MUST CHOOSE OUR WINE
WISELY.

HERE IS THE FIRST AND MOST
IMPORTANT RULE OF
COOKING WITH WINE,

YOU NEVER COOK
WITH COOKING WINE.

WANT TO KNOW THE SECOND RULE
OF COOKING WITH WINE?

YOU NEVER COOK
WITH COOKING WINE.

THIS STUFF IS ABSOLUTELY
ABOMINABLE,

CRUMMY QUALITY, HIGH ACIDITY,
AND ASTRONOMIC SALT LEVEL.

IT'S NOT GOOD FOR COOKING
OR FOR DRINKING,

AND I DON'T EVEN KNOW WHAT THIS
STUFF IS DOING IN HERE.

NOW...

WHITE WINES CERTAINLY PLAY
AN IMPORTANT ROLE
IN THE KITCHEN...

NICE.

BUT SINCE THEY'RE A LITTLE
TRICKIER TO HANDLE AND ARE
CALLED FOR BY MORE RECIPES,

WE WILL FOCUS INSTEAD ON REDS
IN THIS SHOW,

AND OF COURSE,
THAT ONLY NARROWS DOWN
THE SELECTION

TO ABOUT 50,000 DIFFERENT
POSSIBLE BOTTLES...

NICE SELECTION.

REMEMBER THOUGH,
HEAT CHANGES EVERYTHING, OKAY.

AND THIS EVER SO TASTY,
ESTATE GROWN VARIETAL
WITH THE KISS OF OAK,

COULD BECOME A REAL MONSTER
IN THE PAN.

NOPE, YOUR BEST BET IS
TO STICK WITH A BLENDED RED

IN THE $10 TO $12 RANGE.

CHECK THE LABEL FOR ONE OR MORE
OF THE FOLLOWING VARIETIES.

♪

YOU MIGHT ALSO KEEP
YOUR EYES PEELED
FOR TWO PARTICULAR TERMS...

MARITAGE, WHICH IS BY
DEFINITION, A BLEND,

AND MANY OF THEM CAN BE HAD
FOR A REALLY GOOD PRICE.

ALSO, COTES DU RHONE
MOST OFTEN INDICATES
A CLASSIC FRENCH BLEND,

SURPRISINGLY AFFORDABLE DESPITE
THE FACT THAT IT'S FRENCH.

BOTH ARE QUITE TASTY,
AND THAT'S IMPORTANT

BECAUSE IF I'M GONNA BUY
A BOTTLE TO COOK WITH,

I'M GONNA DRINK SOME
WHILE I'M AT IT.

KEEP THE CHANGE, MY GOOD MAN.

NOW THAT WE HAVE SETTLED
ON A WINE WITH WHICH TO COOK,

WE NEED TO FIGURE OUT
HOW TO GET TO IT,

AND ALTHOUGH MANY PRODUCERS
HAVE GONE OVER TO
THE TWIST TOP SIDE,

MOST STILL EMPLOY SOME FORM
OF STOPPAGE,

WHICH MEANS WE'VE GOT
TO HAVE A...

I'M LEVERMAN.
HI, LEVERMAN.

CITIZEN, ALLOW ME TO HELP YOU
WITH YOUR HARDWARE SELECTION.
OKAY.

WOW, THAT'S QUITE A COLLECTION,
LEVERMAN.

FIRST AND SECOND CLASS LEVERAGE
MAKES CORK POPPIN' POSSIBLE.

TAKE THIS TRIED‐AND‐TRUE
TRADITIONAL WAITER'S MODEL.

OH WOW, A CLASSIC.

BUT DON'T MOST LEVER‐BASED
CORKSCREW SYSTEMS ALSO APPLY

CONSIDERABLE SIDE PRESSURE,
THUS REQUIRING MORE FORCE

THAN SHOULD BE REQUIRED
FOR SUCH A JOB?

I SEE YOU'RE OBSERVANT,
AS WELL AS ANNOYING.

CONSIDER THIS DUAL‐LEVER,
RACK AND PINION MODEL.

WELL IT'S VERY EFFICIENT
FROM A FORCE STANDPOINT,

BUT YOU KNOW, THIS SCREW
ASSEMBLY TENDS TO RIP OUT

MORE CORKS THAN IT
ACTUALLY PULLS.

HOW ABOUT THIS
CLAMP AND LEVER SYSTEM,

DESIGNED TO MAXIMIZE
VERTICAL FORCE.

YEAH, VERTICAL FORCE IS GREAT,
BUT YOU KNOW,

THIS THING COSTS LIKE
$50, IT WEIGHS 2 POUNDS,

AND SOMETIMES, ONCE YOU GET
THE CORK OUT,

IT'S ACTUALLY KIND OF
TRICKY TO GET IT OUT...
I DON'T THINK SO.

I SEE YOU'RE GONNA TELL ME
THAT THIS TWO‐PRONGED JOBBIE

THAT GRABS THE SIDE OF
THE CORK IS BETTER,

OR MAYBE THIS HYPODERMIC,
DRIVE THAT IN THERE,

LIKE THE SCENE FROM
"PULP FICTION."
NO, NO, NO, NO, REALLY.

I JUST‐‐I JUST THINK,
WELL, LOOK AT THIS
LITTLE GUY RIGHT HERE,

YOU KNOW, IT'S GOT A NICE
LITTLE WORM GEAR,

AND CHECK THIS OUT‐‐
SEE HOW IT JUST,
IT GOES DOWN

AND THIS LITTLE ATTACHMENT
HERE, YOU PUSH THAT IN,

AND YOU TURN IT,
IT CUTS THE FOIL‐‐
SEE, THAT'S NICE AND EASY.

AND THEN YOU PUSH THIS DOWN
AND YOU JUST TURN, SEE,

AND THAT WORM WORKS ITS WAY
DOWN INTO THE CORK,

AND WHEN IT REACHES THE BOTTOM,
IT GENTLY EXTRACTS IT.

SEE, SEE IT'S EASY,
IT'S NICE AND EASY.

BUT WHAT IF YOU SUFFER
A DEBILITATING WRIST INJURY?

WELL YOU'RE RIGHT,
THAT COULD HAPPEN, SO LOOK,

YOU COULD SIMPLY BREAK OUT
THIS ELECTRIC MODEL, WATCH.

THERE.
YOU BETTER HOPE YOU NEVER
HAVE TO CHANGE A TIRE AGAIN,

OR TAKE A TURN AT BAT,
HIT THE SLOTS, OR HAVE TO
OPEN A BOTTLE, BUDDY,

BECAUSE THIS I WON'T FORGET.

I'M LEVERMAN.

GRAB DOWN YOUR 10‐INCH WIDE
STRAIGHT‐SIDED SAUTE PAN

AND PUT IT OVER MEDIUM HEAT,
LEAVE IT THERE FOR 5 MINUTES.

MEANWHILE, RUB DOWN
FOUR LAMB SHOULDER BLADE CHOPS

WITH A LITTLE BIT OF OIL,
AND THEN SEAR THEM
FOR 1 MINUTE

ON EACH SIDE.

I ALWAYS SEAR MEAT
THAT I'M GOING TO BRAISE
FOR TWO REASONS.

ONE, IT CREATES LAYERS
OF DEEP, CALORIE‐FREE FLAVOR

THAT YOU REALLY CAN'T GET
ANY OTHER WAY.

TWO, THE HIGH HEAT DAMAGES
THE CELL STRUCTURE OF
THE SURFACE OF THE MEAT,

MAKING IT MORE RECEPTIVE
TO A MARINADE.

NOW I'LL JUST REPEAT WITH
THE THIRD AND FOURTH CHOP.

UH YEAH, WE COULD PROBABLY
FIT THESE ALL IN THE PAN
AT ONE TIME,

BUT THAT WOULD BE CROWDING THEM
AND THAT WOULD DEFINITELY
HARM OUR SEAR.

THEN, LET THE CHOPS COOL DOWN
FOR A FEW MINUTES,

AND MOVE THEM TO
A ONE‐GALLON ZIP TOP BAG‐‐

I LIKE TO PUT MINE
IN THIS PLASTIC CONTAINER
FOR STABILITY.

JUST ADD THEM IN,
YOU DON'T NEED A LOT OF SPACE.

GET ALL THE JUICES
AND THEN ADD
FOUR ROSEMARY SPEARS,

BRANCHES, WHATEVER YOU WANT
TO CALL THEM,

JUST AS LONG AS THEY'RE FRESH.

THEN POUR IN YOUR WINE,
16 OUNCES OF RED.

IN THIS CASE I'M USING
A CALIFORNIA MERITAGE,

BUT ANY SHIRAZ GRENACHE BLEND
WOULD DO JUST FINE, THERE.

PARK THE BAG, ITS CONTENTS,
AND OF COURSE,

THE LEAK‐PROOF CONTAINMENT
IN THE CHILL CHEST FOR
3 HOURS,

AND GIVE THE BAG A SQUISH
OR A SHAKE EVERY HOUR OR SO,

JUST TO MAKE SURE THE LIQUID
IS WELL DISTRIBUTED.

THIS STEP, OF COURSE,
IS CALLED MARINATING.

WHY DO IT?

WELL I'LL TELL YOU ONE THING,
IT'S GOT NOTHING TO DO

WITH TENDERIZING THE MEAT,
CHECK THIS OUT.

HAVE A LOOK, TWO CUTS
OF LAMB SHOULDER,

BOTH ALIKE IN DIGNITY.

THIS ONE SPENT TWO HOURS
IN WINE,

AND THIS ONE SOAKED FOR 24.

BECAUSE OF THAT,
THE OUTER SURFACE IS
OBVIOUSLY A LITTLE DARKER,

BECAUSE OF THE PROLONGED
EXPOSURE.

BUT WHAT OF THE INTERIORS?

NOW AS YOU CAN SEE,
THE PENETRATION HAS BEEN

ABOUT THE SAME ON EACH PIECE,

AS IS INDICATED BY
THE DISCOLORED BAND THERE
AT THE SURFACE.

AND AS FAR AS THE DEEP INTERIOR,
THEY'RE IDENTICAL.

THAT'S BECAUSE MARINADES,
ACIDIC OR OTHERWISE,
REALLY CANNOT PENETRATE MEAT,

UNLESS IT'S LEFT THERE
SO LONG THAT THE MEAT
BASICALLY DECOMPOSES.

THIS BEGS THE QUESTION,
WHY MARINATE AT ALL?

WELL REMEMBER, WINE CONTAINS
TRICKY LITTLE CHEMICALS

CALLED POLYPHENOLS,

AND RECENT RESEARCH HAS SHOWN
THAT WATER AND PHENOLS
CAN REACT WITH PROTEIN

AT THE SURFACE OF THE MEAT,
HARDENING IT SO THAT
THE MOISTURE INSIDE

IS LESS LIKELY TO GET OUT
DURING COOKING.

SO, MARINATING IN WINE
DOESN'T NECESSARILY
TENDERIZE MEAT,

BUT IT MAY VERY WELL
PRESERVE THE TENDERNESS
THAT IS ALREADY THERE,

WHICH IS NOT THE SAME THING.

REACTIONS ALSO TAKE PLACE
WITH THE BROWNING AGENTS

CREATED DURING THE SEARING,

AND THAT INTENSIFIES
THE OVERALL FLAVOR.

AND SO A SHORT MARINADE IN WINE,
JUST 2 TO 3 HOURS,

DOES SERVE A PURPOSE.

GOING ALL NIGHT OR SEVERAL DAYS,
THAT'S JUST CRAZY CHEF TALK.

WHEN YOU'RE READY TO COOK,
JUST DUMP THE ENTIRE CONTENTS
OF THE BAG

BACK INTO YOUR SAUTE PAN.

TRY TO DISTRIBUTE THE MEAT
SO THAT IT'S IN A SINGLE LAYER,

AND KIND OF SHOVE THE HERBS
ANYWHERE IT'LL GO.

COVER AND PARK
ON THE MIDDLE RACK
OF A 250 DEGREE OVEN,

AND BRAISE, THAT'S WHAT THIS IS,

A SEALED VESSEL, A LIQUID
COOKING ENVIRONMENT,

RELATIVELY LOW OVEN,
FOR 3 1/2 HOURS,

OR UNTIL THE MEAT JUST PULLS
AWAY FROM THE BONE.

WHEN 3 1/2 HOURS ARE UP,
IT IS TIME FOR THE LAMB

TO EXIT ITS WINEY BATH.

JUST MOVE THE CHOPS TO A PLATTER
AND COVER WITH FOIL

WHILE YOU BUILD THE SAUCE.

POUR THE PAN JUICES INTO
YOUR HANDY DANDY
GRAVY SEPARATOR‐‐

IT REALLY IS THE BEST TOOL
FOR GETTING RID OF THE FAT.

ALLOW A FEW MINUTES FOR
SEPARATION AND THEN POUR
2 CUPS OF THE WINE/BROTH

BACK INTO THE PAN,
OVER MEDIUM LOW HEAT.

NOW THIS IS IMPORTANT, OKAY?

WINE IS FRAGILE STUFF,
AND THE HOTTER YOU COOK IT,

THE MORE ORNERY
IT'S GOING TO GET,

AND BY THAT I MEAN BITTER,
DULL, ASTRINGENT, NASTY.

NOW WINE IS GREAT FOR BRAISES
BECAUSE THEY'RE TYPICALLY

COOKED WITH LOW HEAT,
BUT REDUCTIONS,
WELL THEY'RE OFTEN EXECUTED

OVER A RIP‐ROARING FLAME
FOR SPEED'S SAKE.

DO NOT BE TEMPTED TO FOLLOW
THIS PATH, OKAY?

GO SLOWLY AND YOUR PATIENCE
WILL BE REWARDED.

AT THIS POINT WE'VE KIND OF
ROBBED THE WINE OF MANY OF

ITS FRUITY FLAVORS AND A LOT OF
THE FRUITY AROMATIC ESTERS

THAT IT ONCE POSSESSED.

BUT, WE CAN TRY TO PUT THEM BACK
BY ADDING 3 OUNCES EACH

OF DRIED PLUMS, REMEMBER
WHEN WE CALLED THOSE PRUNES‐‐

AND DRIED APRICOTS,
JUST COARSELY CHOPPED.

WHISK CONTINUOUSLY FOR ABOUT
10 MINUTES OR UNTIL THE SAUCE

DARKENS IN COLOR
AND SLIGHTLY THICKENS.

OKAY TIME TO FINISH THE SAUCE.

WHISK IN 2 TABLESPOONS
OF ICE COLD BUTTER

THAT'S BEEN CUT INTO
FOUR OR FIVE CHUNKS.

NOW YOU'RE GONNA PUT ONE PIECE
IN, WHISK UNTIL IT'S
ALMOST MELTED AWAY,

AND THEN YOU'LL ADD THE NEXT
PIECE AND CONTINUE TO WHISK.

THE FRENCH REFER TO THIS
AS A MONTE,
OR MOUNTING A SAUCE,

WHICH IS BASICALLY CREATING,
UM, AN EMULSION.

JUST AS YOU WOULD, SAY,
DRIZZLE OIL INTO A VINAIGRETTE,

YOU ARE SLOWLY INTRODUCING
THE FAT HERE

BECAUSE IT IS, OF COURSE,
SLOWLY MELTING OFF OF
THE COLD CHUNKS.

IT'S SOMETHING THAT CANNOT
BE RUSHED,

AND YOU DON'T WANT TO
STOP WHISKING.

LAST MOVE, WE'RE GONNA BRIGHTEN
UP SOME OF THE FLAVORS
THAT MAY HAVE BEEN DULLED DOWN

DURING THE LONG COOKING
IN THE OVEN.

A TEASPOON OF FRESHLY CHOPPED
ROSEMARY,

AND JUST ONE TABLESPOON
OF WHATEVER WINE YOU USED,

JUST TO BRING THE AROMATIC
QUALITIES BACK.

GIVE IT A TASTE...

AND FINISH WITH
SALT AND PEPPER IF NEEDED.

SOMETIMES IT IS,
SOMETIMES IT ISN'T.

AH, HERE IS A DISH THAT'S
A PERFECT EXAMPLE

OF WINE DOING EVERYTHING WINE
CAN POSSIBLY DO,

IT'S PROVIDING A COOKING MEDIUM,
A FLAVOR BASE,

A SOURCE OF FABULOUS AROMAS,
AND EVEN A SAUCE.

IT'S IDEAL...
HA‐HA‐HA.

HOLY MOLY, I NEARLY FORGOT
ABOUT THE BEER.

D‐D‐D‐DON'T...
YOU KEEP YOUR MITTS OFF OF THAT.

LET US QUICKLY CONDUCT
THE SAME QUESTIONNAIRE
AS BEFORE

WITH BREAD STANDING IN
FOR BEER.

NOW I UNDERSTAND SOME FOLKS
WOULD SAY THAT BREAD, WELL,

GOES WITH EVERYTHING, BUT UH,
LET'S JUST PLAY IT OUT

SEE HOW IT GOES, OKAY?

NOW, LET US SAY THAT WE
HAD SOME LOVELY COD,

A NICE PILE OF KALE
AND A LOVELY CHEDDAR CHEESE.

WHAT DO YOU THINK...
OH THE COD?

WELL IT'S A VERY MILD FISH
AND IS OFTEN COOKED

IN A BEER BASED BATTER,
HENCE, UH, FISH AND CHIPS.

BUT THAT IS ANOTHER SHOW,
TRY AGAIN.

AH GREEN VEGETABLES...
WELL, KALE AND OTHER
DARK LEAFIES

CONTAIN A FAIR NUMBER OF
BITTER COMPOUNDS,

WHICH TEND TO CLASH WITH
THE ROASTY, TOASTY GOODNESS
OF BREAD,

KIND OF LIKE, WELL...

THERE YOU HAVE IT.

I WOULD ARGUE THAT THE BEST
MATCH HERE

IS DEFINITELY
THE CHEDDAR CHEESE.

AFTER ALL, WHAT COULD POSSIBLY
BE MORE SATISFYING,
AH‐AH‐AH

THAN A GRILLED CHEESE SANDWICH,
HMM?

NOW IT WOULD BE TOUGH TO
ACTUALLY REPLACE THE BREAD
IN THIS EQUATION WITH BEER,

BUT THAT DOESN'T MEAN
WE CAN'T MELD THE BEER

AND THE BREAD AND THE CHEESE
TOGETHER.

IN FACT, MY VERY FAVORITE THING
TO DO WITH BEER,

OTHER THAN THE OBVIOUS,
IS TO BAKE WITH IT.

I AM AN UNABASHED BEER LOVER,

AND AT ANY GIVEN TIME
MY GARAGE BEER FRIDGE

IS STOCKED TO THE GUNNELS
WITH SUDS OF MANY DIFFERENT

STYLES AND PROVENANCES.

NOW WHEN IT COMES TO BAKING,

THREE SPECIFIC MODELS
COME TO MIND...

FOR SOUPS, FONDUES
AND FISH BATTERS,

I REACH FOR A PLAIN OLD LAGER,

WHOSE BOTTOM‐FERMENTING YEAST
ENSURE A CLEAN, CRISP

STRAIGHTFORWARD BEER FLAVOR.

DARK, SPICY PORTERS,
ON THE OTHER HAND,

ARE QUITE GOOD IN CHOCOLATE
CAKES AND BROWNIES.

WHICH I OCCASIONALLY SERVE
TO VISITING CHILDREN

ON CHRISTMAS EVE.

BUT, FOR A PARTICULARLY
CHEESY BREAD,

I THINK THAT A PALE ALE
WITH A HOPPY BITTERNESS

IS THE BEST WAY TO GO,

AND YOU'RE GONNA NEED
THREE BOTTLES, AT LEAST,
MAYBE FOUR,

BUT WE CAN ALWAYS COME BACK.

FIRST STEP IN OUR BREAD BAKING
ODYSSEY, CRANK THE HOT BOX
TO 375 DEGREES,

AND FACE THE SOFTWARE.

WE WILL COMBINE...

THEN WE ARE READY FOR
THE 12 OUNCES OF BEER‐‐

OH, IF YOU'VE GOT A FUNNY
LITTLE SMILING CAT
BOTTLE OPENER

THAT'LL HELP.

YES, 12 OUNCES, I REALIZE
THAT'S ONE BEER,

AND I TOLD YOU
YOU WOULD NEED AT LEAST
18 OUNCES...

I MADE A MISTAKE.

SUE ME.

POUR IN THE BEER
AND THEN BRING THE BATTER
TOGETHER AS QUICKLY AS POSSIBLE

AND YOU'LL WANT TO USE
A SPATULA FOR THIS...
DO NOT OVERMIX IT.

AS SOON AS IT IS
THOROUGHLY MOISTENED,

GET YOURSELF A 9 BY 5 INCH
LOAF PAN, SPRAY IT DOWN
WITH SOME NO‐STICK SPRAY,

AND LOAD HER UP.

SOMETIMES IF I'M FEELING
ESPECIALLY HIPPY,

I SPRINKLE ON 1 TO 2 TABLESPOONS
OF SUNFLOWER SEEDS.

BAKE FOR 45 MINUTES,
SLAP DAB IN THE MIDDLE
OF THE OVEN,

OR UNTIL THE INTERNAL
TEMPERATURE HITS 210 DEGREES.

UPON EXITING THE OVEN,
ALLOW YOUR BREAD TO COOL
IN THE PAN FOR 10 MINUTES.

THEN TURN IT OUT ONTO
A COOLING RACK
AND ALLOW IT TO COOL

ANOTHER 10,
SO THAT THE STARCHES
CAN THOROUGHLY SET.

THEN, YOU MAY SLICE AND SERVE...

ALONG WITH THE REST OF THE BEER.

OH BOTHER...

AH, THANK YOU THING...

DELICIOUS DISHES, BOTH.

BUT, DO THEY REALLY SUM UP
THE FULL CULINARY CAPABILITIES

OF BEER AND WINE?

OF COURSE NOT, WE'LL BE
SPINNING SEQUELS OFF OF

THIS PUPPY FOR YEARS TO COME.

BUT THERE IS ONE ISSUE
THAT I WANT TO DEAL WITH
RIGHT HERE AND NOW...

WATCH THIS.

AND DON'T YOU WORRY ABOUT
ALL THAT ALCOHOL...

YOU JUST COOK IT AWHILE
IT'LL DISAPPEAR IN THE BREEZE.

AND IN CASE YOU'RE WORRIED
ABOUT THE ALCOHOL,
CHILL OUT DUDE...

IT'LL EVAPORATE, TOTALLY.

AND IF YOU'RE WORRIED ABOUT
ALL THAT ALCOHOL,
GET OVER IT...

IT'S GONNA VAPORIZE.

(speaking foreign language)

LET'S LOOK AT THE COLD,
HARD FACTS

ACCORDING TO THE UNITED STATES
DEPARTMENT OF AGRICULTURE.

THE AMOUNT OF ETHYL ALCOHOL
THAT REMAINS IN FOOD

DEPENDS ON WHEN IT IS ADDED
AND HOW LONG THE FOOD COOKS.

FOR INSTANCE, WHEN ADDED TO
A BOILING LIQUID AND SIMPLY
REMOVED FROM THE HEAT,

85 PERCENT OF THE ALCOHOL
REMAINS IN THE FINAL DISH.

IF THE ALCOHOL IS FLAMED...

THEN 75 PERCENT REMAINS.

CONTINUED COOKING RESULTS IN
SIGNIFICANT REDUCTIONS,

AS YOU CAN CLEARLY SEE
FROM THIS CHART.

15 MINUTES BRINGS THE ALCOHOL
DOWN TO 40 PERCENT
OF THE ORIGINAL DOSAGE.

BY 2.5 HOURS,
ONLY 5 PERCENT REMAINS.

BUT REST ASSURED, NO MATTER
HOW LONG YOU COOK IT,

SOME ALCOHOL WILL REMAIN.

BUT NOT VERY MUCH.

SO UNLESS YOU HAVE
A HARD AND FAST REASON

FOR AVOIDING EVEN MINUSCULE
AMOUNTS OF ALCOHOL,

I WOULDN'T REALLY
WORRY ABOUT IT.

WELL I HOPE THAT WE HAVE
PEAKED YOUR INTEREST IN
AND AN APPETITE FOR

A LITTLE WINE AND BEER
IN YOUR FOOD.

THE POSSIBILITIES ARE ENDLESS,
DELICIOUS,

AND ALTOGETHER GOOD EATS...
SEE YOU NEXT TIME.

Closed Captions Provided by
Scripps Networks, LLC