Good Eats (1999–2012): Season 2, Episode 11 - Pantry Raid II: Seeing Red - full transcript
THE PANTRY... IT'S MORE
THAN JUST A CLOSET,
IT'S A TESTAMENT TO
YOUR PREPAREDNESS.
AND HAVING BEEN A SCOUT, I
BELIEVE IN BEING PREPARED,
WHETHER IT'S HAVING
A CHANGE OF CLOTHES
FOR WHEN YOU TURN
OVER THE CANOE, AGAIN,
OR PLENTY OF
CANNED TOMATOES,
WITHOUT WHICH I COULD
NOT PRODUCE TOMATO SAUCE
AT A MOMENT'S NOTICE.
AH, TOMATO SAUCE,
THE CHAMELEON,
CAPABLE OF ELEVATING THE
MOST HUMBLE POT ROAST,
CHICKEN, PIZZA, PASTA,
TO HIGHER CULINARY GROUND.
JOIN US AS WE CREATE
A BINARY TOMATO SAUCE
THAT TASTES LIKE HOURS
BUT TAKES ONLY MINUTES.
WE'LL EVALUATE
CANNED TOMATOES,
AND THE TOOLS THAT
LET US GET AT THEM.
WE'LL DISCOVER THE TRUTH
BEHIND CUTLERY MAINTENANCE,
AND DELVE INTO THE
ZEN OF MIREPOIX.
SOUND LIKE FUN?
... SOUNDS LIKE "GOOD EATS."
* GOOD EATS *
IN AN AGE WHEN WE CAN
HAVE ANYTHING, ANYTIME,
WHY WOULD I CHOOSE CANNED
TOMATOES OVER FRESH?
WELL, FOR ONE THING, FRESH
DOESN'T ALWAYS MEAN RIPE.
CASE IN POINT, THIS
LYCOPERSICON LYCOPERSICUM
PICKED GREEN AND HARD,
GASSED INTO REDNESS
WITH ETHYLENE,
PACKED INTO A CRATE,
FIVE BY SIX,
AND SHIPPED 2000
MILES TO MY MARKET
IS NOW BEARING ABOUT
TEN POUNDS OF PRESSURE,
AND IT SEEMS
PRETTY CONTENT.
THIS IS WHAT MANY
GROCERS ARE LOOKING FOR.
... BRIGHT, SHINY, DURABLE.
WHAT'S AFFECTIONATELY KNOWN
IN THE TRADE AS BULLETPROOF.
BUT YOU'LL NOTICE, FLAVOR
ISN'T ANYWHERE ON THE LIST.
THE WAY I SEE IT, WE
SHOULD ENJOY THE REAL THING
ONLY WHEN AVAILABLE LOCALLY
AND AT THEIR SUMMER PEAK.
TO COUNT ON UNCLE FESTER
HERE TO GET US THROUGH
THE REST OF THE YEAR,
JUST DOESN'T SEEM
RIGHT SOMEHOW.
CANNED TOMATOES
COME IN MANY FORMS
FOR OUR CONVENIENCE,
CRUSHED, DICED, PUREED,
WHOLE PEELED, WHOLE
STEWED, DICED IN PUREE,
GROUND, CRUSHED, WHOLE,
WITH HERBS AND ORGANIC.
WHICH IS BEST FOR SAUCE?
WELL, BEFORE WE CRACK CANS,
SOME SAFE ASSUMPTIONS
CAN BE MADE.
NOW ALL CANNED GOODS MUST
BE COOKED TO SOME DEGREE
IN ORDER TO KILL ANY PATHOGENS
THAT MIGHT STIR UP TROUBLE.
BUT SINCE WE PLAN ON
COOKING OUR SAUCE FURTHER,
WE'D RATHER AVOID TOMATOES
THAT HAVE BEEN HEAVILY COOKED
AND REDUCED DOWN.
THAT MEANS THAT THE PUREE
AND THE STEWED TOMATOES
GO BYE-BYE FOR NOW.
WE CAN ALSO RULE OUT
THE CRUSHED TOMATOES,
BECAUSE THERE'S NO
WAY FOR THE CRUSHERS
TO MISS ALL THOSE SEEDS,
AND SEEDS MAKE
SAUCE BITTER.
THAT LEAVES US WITH
WHOLE AND DICED.
NOW ASSUMING THAT THE
LESS A FOOD IS PROCESSED,
THE MORE IT'LL
TASTE LIKE ITSELF,
I'M GONNA GO WITH THE
WHOLE OVER THE DICED.
NOW ALL OF OUR SAUCES TODAY
ARE GOING TO BE BASED ON...
BUT TO GET ANY FURTHER, WE'RE
GONNA NEED A LITTLE HARDWARE.
TIRED OF BUSTING YOUR KNUCKLES
EVERY TIME YOU OPEN A CAN?
WELL, HELP IS HERE.
INTRODUCING THE NEW AND
IMPROVED "CAN BADGER 2000,"
THE ULTIMATE LAST WORD IN
ELECTRICAL KITCHEN CONVENIENCE.
JUST LOOK, LOOK,
LOOK AT THESE FEATURES.
LOOK, I SAY... WHOO!
EVIL. ... EVIL,
PURE AND SIMPLE.
NOW ASK YOURSELF,
WHAT DO YOU THINK
THE FIRST THING A HEALTH
INSPECTOR LOOKS AT
WHEN THEY GO INTO A
RESTAURANT KITCHEN?
THE CAN OPENER.
THE CAN OPENER,
WELL, OF COURSE.
I MEAN, JUST THINK
OF THE DAMAGE
THAT A DIRTY CAN
OPENER COULD DO.
AND ELECTRIC CAN
OPENERS ARE THE WORST,
'CAUSE THEY'RE USUALLY THE
DIRTIEST THING IN THE KITCHEN.
WHY? ... BECAUSE
YOU CAN'T WASH THEM.
HAND CAN OPENERS
HAVE COME A LONG WAY
IN THE LAST FEW YEARS.
NOW THIS LITTLE JEWEL RIGHT
HERE, THIS IS MY FAVORITE.
WHY? ... CHECK THIS OUT.
YOU EVER TRY TO
OPEN UP ONE OF THESE
WHEN IT'S HAD A FEW
MONTHS TO SET UP?
LOOK AT THIS.
THIS IS A FIRST-RATE,
SECOND-CLASS LEVER.
CHECK THAT OUT,
THAT'S BEAUTIFUL.
WOW, I JUST LOVE
A MULTITASKER.
NOW THIS SAUCE
IS ALL ABOUT
GETTING A LOT
OF FLAVOR FAST.
STEP ONE, STRAIN
THE TOMATOES.
YOU SEE ALL THAT
LIQUID RIGHT THERE?
THAT ONLY SLOWS DOWN COOKING
AND WATERS DOWN THE SAUCE,
AND WE DON'T HAVE
TIME FOR THAT.
STEP TWO, WHILE YOU'RE
HERE BY THE SINK,
GO AHEAD AND SEED THEM.
JUST GRAB THEM IN ONE HAND,
SPLIT 'EM OPEN LIKE THAT,
AND JUST DUMP THE SEEDS
RIGHT INTO THE SINK.
NOW STEP THREE, REDUCTION.
BECAUSE INSTEAD OF
STORING THE JUICE,
WE ARE GOING TO
REDUCE THE JUICE
DOWN TO A SYRUP
CONSISTENCY
ALONG WITH SOME
OTHER FLAVORS,
NAMELY A QUARTER CUP
OF SHERRY VINEGAR,
A QUARTER CUP OF SUGAR--
YOU STILL NEED THAT
ADDED SWEETNESS--
A TEASPOON OF
RED PEPPER FLAKE,
A TEASPOON OF
DRIED OREGANO,
AND A TEASPOON
OF DRIED BASIL.
NOW BASICALLY, THIS
IS THE FLAVOR PACK
FOR THE ENTIRE RECIPE.
WE'RE GONNA BRING
THIS UP TO HIGH HEAT
AND JUST STIR
EVERYTHING TOGETHER.
AND IT'S GONNA COOK
DOWN INTO A THICK GLAZE
THAT WE'LL ADD BACK
INTO THE DISH LATER.
YOU BASICALLY WANT TO
COOK IT UNTIL THE BUBBLES
STACK UP ON EACH OTHER.
THAT LETS YOU KNOW THAT IT'S
STARTING TO REDUCE AND THICKEN.
THAT'S THE TIME THAT YOU'RE
GONNA DROP IT DOWN TO A SIMMER,
BUT WE GOT LOTS OF
TIME BEFORE THAT HAPPENS.
WE'VE GOT CHOPPING TO DO.
THAT'S RIGHT, ONCE YOUR
BLADES HAVE PASSED THROUGH
THE DIAMOND DUST
ENCRUSTED WHEELS
OF THE "CAN BADGER 2000"
SHARPENING SYSTEM,
NOTHING, NO, NOTHING AT
ALL WILL BE TOO DENSE
TO HACK TO PIECES.
BUT YOU MUST CALL NOW,
RIGHT NOW, CALL NOW...
I CAN'T BELIEVE YOU'RE
GONNA FALL FOR THAT.
I MEAN, DON'T YOU KNOW THAT ALL
THOSE HOME SHARPENING GIZMOS
JUST WRECK YOUR BLADES.
NO, NO, NO, NO, NO,
THAT'S DIFFERENT.
THAT'S A STEEL...
THAT'S FOR HONING A BLADE.
THAT'S A WHOLE OTHER...
OKAY, LOOK.
LET'S SAY FOR A MINUTE THAT
THIS USELESS EXECUTIVE TOY
IS ACTUALLY A CROSS-SECTION
OF YOUR BLADE.
AND LET'S SAY IT'S A
DARN SHARP BLADE, TOO.
THERE YOU GO, SEE?
NICE, NICE EDGE ON THAT.
NOW THERE ARE TWO THINGS THAT
CAN HAPPEN TO THIS BLADE.
BASICALLY, JUST
EVERYDAY USE
WILL KIND OF, TAKE
A BLADE OUT OF TRUE,
IS WHAT IT'S CALLED.
IT'S KIND OF LEANED
OVER LIKE THAT.
NOW SEE THE EDGE
IS STILL THERE,
BUT YOU CAN'T REALLY USE IT
BECAUSE IT'S ALL OFF KILTER.
BUT STEEL WILL BASICALLY
SMOOTH THAT BACK OUT,
JUST REGULAR HONING.
I USE MINE EVERY TIME
I GET MY KNIFE OUT.
AND THAT GIVES YOU YOUR
EDGE BACK JUST LIKE THAT.
IT JUST BENDS IT
BACK INTO PLACE.
BUT THE OTHER THING
THAT CAN HAPPEN
IS THAT, AFTER A WHILE,
YOUR KNIFE JUST ERODES.
ACIDIC INGREDIENTS
EAT AWAY AT IT.
IT JUST WARES DOWN.
AND THAT LOOKS
KIND OF LIKE THAT.
AND WHEN THAT HAPPENS
TO YOUR KNIFE,
NO AMOUNT OF THIS IS
EVER GONNA BRING IT BACK.
YOU ACTUALLY HAVE
TO SHARPEN IT,
REMOVE MATERIAL TO
RESHAPE THAT EDGE.
THAT MEANS SHARPENING,
AND SHARPENING
YOU SHOULD NEVER,
NO, NEVER DO AT HOME.
PROFESSIONAL CHEFS SEND THEIR
KNIVES OUT TO BE SHARPENED
AND SO SHOULD WE.
THIS IS MY IDEA OF
A KNIFE SHARPENER.
HIS NAME IS
GEOFF EDGES,
AND NO, I DIDN'T
MAKE THAT UP.
I GOT ABOUT 55 FEET OF
SAD STEEL FOR YOU HERE.
THANK YOU, SIR.
... DEFINITELY IN
NEED OF YOUR SKILLS.
YOU KNOW, I
WAS WONDERING,
WHAT'S THE NUMBER
ONE QUESTION THAT
PEOPLE ASK YOU?
WHAT'S THE BEST KNIFE?
THAT'S A GOOD ONE...
WHAT'S THE ANSWER?
THE ONE THAT FEELS
COMFORTABLE IN YOUR HAND.
PRICE IS NOT IMPORTANT.
ALTHOUGH, THE BETTER
A KNIFE YOU CAN BUY,
THE BETTER IT WILL BE.
BUT THE ONE THAT FEELS
COMFORTABLE IN YOUR HAND,
THAT'S THE ONE
YOU'LL USE.
AND THAT'S THE ONE
YOU SHOULD GO WITH.
ABSOLUTELY.
SO I'M ACTUALLY
BETTER OFF
WITH A $25 KNIFE THAT
I REALLY LOVE TO USE
THAN A $100 KNIFE
THAT I CAN'T STAND.
IF IT'S GONNA STAY IN
THE DRAWER, IT'LL DO
YOU NO GOOD AT ALL.
KEEP IT'S EDGE, THOUGH.
FOR A LONG, LONG TIME.
OKAY, SO ONCE
YOU'VE BOUGHT IT,
HOW DO YOU
KEEP AN EDGE?
FIRST, IT HAS TO BE GROUND
WITH THE CORRECT BEVEL.
... WHICH IS LIKE
AT THE FACTORY.
EXACTLY.
I CAN ADJUST THAT
UP OR DOWN.
IT'S EASY, DEPENDING
ON WHAT YOU WANT TO
DO WITH THE KNIFE.
PUT IT ON THE GRINDER,
SET THE EDGE RIGHT HERE.
SO BASICALLY, YOU'RE
REMAKING THAT KNIFE.
YOU'RE REMAKING
THE EDGE.
THAT'S CORRECT.
AND YOU CAN EITHER
DO THAT IN IT'S
ORIGINAL FORM
OR A WHOLE NEW BAG.
I CAN MAKE IT
MUCH SHARPER.
I CAN MAKE IT
MORE LONG LASTING.
I CAN GIVE
IT SOME BITE.
SOME WHAT?
SOME BITE.
LITTLE SCRATCH MARKS THAT
I POLISH INTO THE EDGE
THAT GIVES IT THE
ABILITY TO CUT AND HOLD,
AND HOLD AN EDGE LONGER.
THIS CAN BE DANGEROUS, AND I
DON'T RECOMMEND THIS AT HOME.
AND YET, IT'S AN
INTEGRAL PART OF
THE PROCESS, RIGHT?
I MEAN, WITHOUT
THIS, EVERYTHING YOU'VE
DONE ON THE BELT
IS NOT GONNA COME
TO FRUITION.
ABSOLUTELY NOT.
YOU'LL HAVE THE
LITTLE ROOSTER TAIL
THAT'LL BE ON THERE.
I'LL QUICKLY BREAK
DOWN WHEN YOU CUT,
AND IT'LL BE RIGHT
BACK TO DULL AGAIN.
I'M FINISHED, TRY THAT.
IT'S MY JOB TO
SHARPEN THE KNIFE,
IT'S YOUR JOB TO
KEEP IT SHARP.
SO THE FIRST
THING YOU DON'T DO
IS YOU DON'T
CUT ON A PLATE.
... OR A GLASS CUTTING
BOARD OR ANY OF
THAT NONSENSE.
NO GLASS CUTTING BOARD
OR GLASS PLATE...
YOU NEED A GOOD, EITHER
WOOD CUTTING BOARD
OR POLY CUTTING BOARD.
YOU NEED TO
KEEP IT CLEAN.
STORE IT IN A PLACE
THAT YOU'RE NOT GOING
TO CUT YOURSELF
AND IT'S NOT GOING TO
BANG ON SOMETHING ELSE.
AND KEEP IT OUT
OF THE DISHWASHER.
SO IS THAT WHAT
HAPPENED TO THIS KNIFE?
I MEAN, THESE CRACKS,
IS THAT FROM DISHWASHER
OR FROM
GENERAL USE?
I WOULD SUSPECT
THAT THE DISHWASHER
PLAYED A LARGE ROLE IN
THIS CRACKING RIGHT HERE.
HOME MAINTENANCE
INCLUDES THE USE OF
THIS MYSTERIOUS TOOL.
RIGHT, THIS IS CALLED
A SHARPENING STEEL.
BUT IT DOESN'T
SHARPEN!
NO.
THIS IS A HONING DEVICE,
AND THAT'S ALL.
OKAY, HONING...
THAT'S THAT THING
WHERE YOU GOT THE
EDGE BENT OVER
AND YOU WANT TO
BRING IT BACK UP
STRAIGHT, RIGHT?
REALIGNING.
REALIGNING.
NOW LET ME SHOW YOU A
SIMPLE WAY TO USE THIS
PIECE OF EQUIPMENT.
THIS, IF YOU PUT THE STEEL
DOWN ON THE COUNTERTOP,
SO IT'S FIRM...
AND THEN YOU TAKE THE
KNIFE, AND STARTING AT
THE HEEL OF THE KNIFE,
PRETEND YOU'RE GONNA SLICE
A THIN PIECE OFF THE STEEL.
AND SLOWLY, FOUR OR FIVE
STROKES ON ONE SIDE...
NOW FOR THOSE OF US
THAT KEEP PROTRACTORS
IN THE KITCHEN,
THAT'S LIKE A 22
ANGLE, RIGHT?
THAT'S RECOMMENDED.
AND THEN YOU DO THE SAME
THING ON THE OTHER SIDE.
HOW MANY TIMES DO
I NEED TO DO THIS?
WELL, IF YOU WILL START
OFF WITH FIVE ON ONE SIDE
FOLLOWED BY FIVE
ON THE OTHER SIDE,
AND THEN DO THREE...
AND THEN TWO AND ONE...
THAT'S IT.
YOU DON'T NEED TO GO
ANY FASTER THAN THAT.
I PICK UP THE STEEL
AND USE IT BEFORE EACH
USE OF THE KNIFE.
SO IF I'M GETTING READY
TO CUT A MIREPOIX FOR A
TOMATO SAUCE,
I'D GET OUT THE KNIFE,
GET OUT THE STEEL,
AND DO IT BEFORE I
STARTED MY CHOPPING.
A FEW STROKES, AND
YOU'RE READY TO GO.
THANKS A LOT,
GEOFF, APPRECIATE
YOU COMING BY.
GOOD TO SEE YOU.
SEE YOU IN
SIX MONTHS.
THANK YOU, SIR.
SO NOW THAT I'VE GOT
ANOTHER 26 SQUARE FEET
OF SHINY HOT BLADE HERE,
READY TO CUT, WE'RE
GONNA DIVE INTO
A LITTLE THING THAT THE
FRENCH CALL MIREPOIX.
THE VERY, VERY FIRST
RULE OF KNIFE WORK
IS STAND COMFORTABLY.
IF YOU'RE HUNCHED
OVER LIKE QUASIMODO,
YOU'RE NOT GONNA
BE ABLE TO CUT.
THE SECOND THING
IS YOUR GRIP,
IT NEEDS TO BE SECURE,
YET COMFORTABLE.
THIS IS GOOD, THIS IS GOOD,
BUT I'VE SEEN BAD
THINGS HAPPEN TO PEOPLE
DOING THIS, OR HOLDING
OUT LIKE THIS.
I MEAN, BAD THINGS.
NOW CONTEMPLATE
YOUR CARROT,
AND DIVIDE IT INTO GOOD,
EVEN-WORKING PIECES.
IN THIS CASE, CUT IN HALF.
NOW CUT THIS PIECE IN HALF,
INTO TWO MOONS
JUST LIKE THAT.
KIND OF SET ONE
ASIDE THERE.
NEVER STEER THE KNIFE WITH THIS
HAND, YOU DRIVE THE KNIFE.
YOU STEER IT
WITH THIS HAND.
OBSERVE...
PLACING THE FINGERS ON
THE TOP OF THE CARROT,
WE'RE GONNA TURN THE KNIFE
TO BASICALLY A 45 ANGLE,
AND SLICE DOWN
TOWARD THE CENTER.
THE IDEA IS TO MAKE KIND
OF A RADIAL PATTERN.
GONNA TURN IT AROUND
AND DO THE EXACT SAME
THING ON THIS SIDE.
NOTICE I'M SLICING,
NOT CHOPPING.
ONE MORE RIGHT DOWN
THE MIDDLE, LIKE THAT.
SO NOW WE'VE GOT
FOUR NICE PIECES.
NOW THIS HAND, THE KNIFE
HAND, DOESN'T GO ANYWHERE.
IT SITS LIKE AN ENGINE
AND GOES BACK AND FORTH.
THIS HAND DOES
ALL THE WORK
BY FEEDING THE FOOD
THROUGH THE BLADE.
AND KEEP THE THUMB BACK
WHERE IT'LL BE IN THE WAY.
BASICALLY, WE'RE GONNA SLIDE
THE BLADE AWAY FROM US,
JUST LIKE THAT.
YOU NOTICE THAT
THE TIP OF THE BLADE
IS ALWAYS IN CONTACT
WITH THE BOARD.
WHENEVER YOU CAN KEEP
THE TIP ON THE BOARD, DO,
'CAUSE IT'S GONNA
ADD TO STABILITY.
NOW SINCE THE CARROTS TAKE
SO MUCH LONGER TO COOK,
WE'RE GONNA GO AHEAD AND PUT
THESE INTO THE ROASTING PAN.
AND WE'RE USING A
ROASTING PAN IN THIS CASE
BECAUSE WE'VE GOT A LOT
MORE MATERIAL TO COOK,
AND THAT MEANS WE
NEED MORE SURFACE AREA.
SO THIS IS GONNA GO
OVER TWO BURNERS.
OUR REDUCTION'S
NOWHERE NEAR GOING YET.
I'M GONNA TURN BOTH OF
THESE UP TO LOW HEAT
AND ADD JUST ENOUGH OLIVE OIL
TO COVER THE BOTTOM OF THE PAN.
DON'T BOTHER BREAKING OUT
THE EXTRA VIRGIN STUFF,
JUST COLD-PRESSED
OR FINO WILL DO FINE.
NOW BACK FOR THE
ONION AND THE CELERY.
WHAT'S ODD ABOUT THIS IS
THESE THINGS DON'T LOOK
ANYTHING LIKE CARROTS, RIGHT?
BUT CUTTING THEM
IS EXACTLY THE SAME.
FIRST, THE ONION.
NOW WE'VE PEELED IT AND WE'VE
CUT OFF THE BLOSSOM END.
BUT WHAT YOU WANT
TO MAKE SURE YOU LEAVE
IS AT LEAST SOME
OF THE ROOT.
I'M GONNA TRIM
THAT A LITTLE MORE.
BUT YOU SEE THAT THERE'S ENOUGH
OF THAT MATERIAL
THERE AT THE END SO THAT ALL
OF THOSE DIFFERENT LEAVES...
AND THAT'S WHAT THOSE
ARE, BY THE WAY.
THESE ARE ACTUAL LEAVES.
... ARE ALL GONNA HANG
TOGETHER WHILE WE CUT.
SO, DOWN ON THE
BOARD... AND AGAIN,
STARTING WITH MAKING KIND
OF THESE PIE-SHAPED CUTS,
BUT WE'RE GONNA MAKE A
LOT MORE OF 'EM THIS TIME.
NOW I'M GONNA START WITH
THE HEEL OF THE KNIFE
ALMOST EVEN WITH
THE END OF THE ONION,
AND PULL TOWARDS ME.
THE REASON FOR THAT
IS I WANT TO MAKE SURE
I CLEAR THAT ROOT.
I DON'T WANT TO CUT THE
ROOT, BECAUSE IF I DO,
THE ONION IS
GONNA FALL APART.
... RADIAL CUTS,
AGAIN, PULLING AWAY.
SEE I'M JUST BARELY
MISSING THE ROOT,
AND THAT'S GOOD.
NOW YOU CAN REACH OVER HER,
IT'S ALL RIGHT, YOU'RE NOT
GOING TO CUT YOURSELF.
TAKE YOUR TIME.
A LOT OF FOLKS HAVE THE
TENDENCY
TO, WHEN THEY GET GOOD AT THIS,
THEY WANT TO GET FAST.
DON'T...
FIGHT THAT URGE.
JUST CLEAR THE FOOD
AWAY AND KEEP GOING.
AND WHEN YOU GET DOWN TO
THE VERY END LIKE THIS,
YOU COULD CUT
AROUND THE ROOT
AND MAYBE SQUEEZE OUT
ANOTHER GRAM OR TWO,
BUT YOU KNOW WHAT, MOST
OF THE STUFF THAT MAKES
YOU CRY IS RIGHT HERE.
SO YOU KNOW WHAT,
I THROW IT AWAY.
HEY, ONIONS ARE CHEAP.
CELERY, IT'S EXACTLY
THE SAME AS THE CARROT.
TAKE A LOOK AT IT, IT LOOKS
LIKE TWO PIECES TO ME.
SO WE'RE GONNA
SLICE IT IN HALF.
AND AGAIN, A 45 ANGLE,
KIND OF MAKING
IT INTO A PIE.
NOW I'M NOT GOING
TO GO AS MANY TIMES.
I'M JUST GOING TO CUT THIS ONE
DOWN IN TWO SLICES LIKE THAT.
AND THEN FEED IT
INTO THE BLADE.
MY FINGERS ARE CURVED,
KNUCKLES ON THE FOOD.
THERE YOU GO,
NICE AND EVEN.
NOW I'LL JUST SCRAPE THIS
OFF THE SIDE OF THE BOARD
INTO, I LIKE TO USE A LOAF
PAN, 'CAUSE IT'S EASY...
AND THIS GOES RIGHT
IN WITH THE CARROTS.
ALMOST FORGOT MY
FOUR CLOVES OF GARLIC.
REMEMBER, NO MERCY.
I THINK I GOT 'EM...
I KNOW I GOT 'EM.
OKAY, INTO THE SWEAT.
NOTICE I REFER TO
THIS AS A SWEAT.
SWEAT MAY LOOK
LIKE A SAUTé,
BUT IT'S ACTUALLY
A LOT LOWER.
SEE, WHEN YOU
SAUTé SOMETHING,
WELL, IT'S A
HIGH-HEAT METHOD
THAT'S ALL ABOUT
SEALING IN THE FLAVORS
OF EACH INDIVIDUAL
PIECE OF FOOD.
SWEATING, ON
THE OTHER HAND,
IS A VERY LOW,
SLOW-COOKING METHOD
THAT ALLOWS
FOODS TO OPEN UP,
SHARE THEIR FLAVORS
WITH ONE ANOTHER.
HOW DO YOU KNOW WHICH
ONE YOU'RE DOING?
WELL, FOR ONE THING,
YOU CAN LISTEN.
NOW IF YOU HEAR MORE
THAN JUST A GENTLE SIZZLE
OR IF YOU SEE ANYTHING
IN THE PAN THAT'S BROWNING,
THEN YOUR HEAT'S TOO HIGH.
YOU'RE SAUTéING,
NOT SWEATING,
SO TURN IT DOWN.
THIS IS NOW READY
FOR THE TOMATOES.
STRAIGHT INTO THE PAN.
AND AGAIN, YOU KIND OF
WANT TO MOVE THINGS AROUND
SO THAT THEY LEVEL OUT AND
COVER A LOT OF THE AREA.
JUST TOSS EVERYTHING
IN THERE.
I'M ALSO GONNA TOSS IN THREE
TABLESPOONS OF CAPERS...
... THAT HAVE BEEN
RINSED AND DRAINED.
OKAY, THIS IS ABOUT READY.
OH, AND BY THE
WAY, SO IS THIS.
THAT IS EXACTLY WHAT WE'RE
LOOKING FOR IN THAT GLAZE.
THIS HAS REDUCED
ALMOST IN HALF.
AND YOU CAN SEE THE WAY THOSE
SLOW BUBBLES ARE COMING UP.
IT LOOKS KIND OF
LIKE A TAR PIT.
GET THAT OFF THE HEAT.
MEANWHILE, THIS IS GETTING
READY TO MEET THE HEAT,
THE BROILER, IN FACT.
NOW WHY GO TO THE
TROUBLE OF BROILING THIS?
WELL, DRY HEAT METHODS
INTENSIFY FLAVORS
LIKE NO OTHER MOIST METHOD
COULD EVER DREAM OF.
AND SINCE THIS IS A
VERY HIGH HEAT METHOD,
IT'S ACTUALLY
GOING TO BROWN
TO CARAMELIZE
SOME OF THE SUGARS
THAT ARE IN BOTH THE
TOMATO AND THE CARROTS.
OF COURSE, WE COULD
OVERCARAMELIZE IT
IF WE'RE NOT CAREFUL,
THAT IS BURN.
SO KEEP A CLOSE
EYE ON THEM
AND STIR, EVERY FOUR
TO FIVE MINUTES,
FOR ABOUT THE 15, MAYBE 20
MINUTES THAT IT'S GONNA TAKE
FOR THOSE TOMATOES
TO REALLY SOFTEN UP
AND TAKE SOME GOOD COLOR.
HAVING STIRRED EVERY
FIVE MINUTES OR SO
FOR ABOUT 15 MINUTES
UNDER THE BROILER,
WE'VE TAKEN SOME NICE COLOR
AND DEFINITELY HAVE
SOME GREAT AROMA.
NOW THE NEXT STEP TO
LIBERATING FLAVORS HERE
IS TO HIT IT WITH ABOUT A 1/4
CUP TO 1/2 A CUP OF WHITE WINE.
AND THAT'S GONNA
DO TWO THINGS.
ONE, IT'S GONNA DISSOLVE ANY
OF THE SOLIDS ON THE BOTTOM.
IT'S GONNA DEGLAZE.
BUT THE ALCOHOL'S GONNA DO
SOMETHING ELSE AS WELL.
AND I'VE KIND OF GOT
MY HANDS FULL HERE.
SHIRLEY, WOULD YOU
MIND EXPLAINING?
I'LL BE GLAD TO.
SOME FLAVOR COMPONENTS
IN FOOD DISSOLVE IN WATER,
SOME DISSOLVE IN FATS,
AND SOME DISSOLVE
IN ALCOHOL.
THERE ARE ACTUALLY
FLAVORS INSIDE
THESE TOMATOES
THAT CAN ONLY BE
LIBERATED WITH ALCOHOL.
THAT'S RIGHT.
GOOD ENOUGH FOR ME...
I THINK THIS IS YOURS.
THANK YOU.
THANKS, SHIRLEY.
NOW FINALLY, TIME TO
BRING THE TWO NUCLEAR
INGREDIENTS TOGETHER.
ALL OF THE TOMATO SOLIDS
GO INTO A BIG POT,
SO THAT WE CAN PLAY
WITH THEM LATER.
AND NOW, THE MIXTURE,
THE TOMATO SYRUP,
THICK, PROTEAN,
LOADED WITH GOODNESS.
NOW FINALLY, I GET TO ADD
MY BELOVED BLACK PEPPER.
MM, MM, GOOD.
COULD USE A LITTLE SALT,
BUT BEFORE WE GET INTO
ANY CORRECTIVE SEASONING,
WE NEED TO CONSIDER THE
SAUCE'S FINAL DESTINATION,
WHICH, BY THE WAY, WILL
DETERMINE THE TEXTURE OF THE...
OH, MUSSELS... OH, YOU
WANT THIS FULL STRENGTH.
JUST LIKE THAT.
THERE YOU GO.
OH, PASTA... ODDS ARE YOU'RE
GONNA WANT TO BREAK THINGS
UP JUST A LITTLE BIT,
SO THAT THOSE BIG CHUNKS OF
TOMATOES AREN'T IN THERE.
SO I SUGGEST,
AGAIN, A MASHER.
IT'S ESPECIALLY GOOD
WITH TUBE PASTAS
LIKE PENNE,
THINGS LIKE THAT.
HEY, AREN'T THOSE THE MEATBALLS
FROM OUR MEATLOAF SHOW?
YEAH, THEY ARE... OKAY,
YOU'RE GONNA WANT TO HAVE
SOMETHING EVEN
SMOOTHER IN THAT CASE.
BUT, HAVE STICK,
WILL BLEND...
THERE WE GO.
JUST ADD ENOUGH TO
COME ABOUT HALF WAY UP
THE SIDE OF THE
MEAT, COVER,
AND COOK NICE AND LOW
'TILL EVERYTHING'S TENDER.
NOW IF YOU'RE LOOKING
FOR SOMETHING LIKE...
COME ON, COME ON, COME ON.
IF YOU'RE LOOKING FOR
SOMETHING LIKE PIZZA,
THEN YOU'RE GONNA WANT
A VERY SMOOTH SAUCE,
SO STICK ON.
BE VERY, VERY DISCRIMINATING
WITH THE AMOUNT.
ONE LADLE, RIGHT
IN THE MIDDLE,
AND THEN USE YOUR
LADLE TO JUST SPIN IT
EVER, EVER
OUTWARDS, LIKE THAT.
NOW YOUR TOPPINGS GO ON,
AND EVERYTHING'S FINE.
OOH! WELL, CHICKEN
CACCIATORE IS A NATURAL.
YOU JUST USE IT, AGAIN,
JUST STRAIGHT UP LIKE THAT.
WELL, AS YOU CAN SEE,
THIS IS PRETTY
VERSATILE STUFF.
AND WE HOPE THAT
WE'VE INSPIRED YOU
TO FREE UP A LITTLE
ROOM IN YOUR PANTRY
FOR CANNED TOMATOES.
WHETHER YOU'RE LOOKING
FOR A QUICK FIX,
A KICK IN THE TEETH,
OR VERSATILE ELEGANCE,
THERE'S GOOD EATS WAITING
IN EVERY LITTLE TIN.
OH, BOY... WELL,
THIS WAS "GOOD EATS."
I AM ALTON BROWN.
DON'T WORRY,
WE'LL MAKE MORE.
* GOOD EATS *
THAN JUST A CLOSET,
IT'S A TESTAMENT TO
YOUR PREPAREDNESS.
AND HAVING BEEN A SCOUT, I
BELIEVE IN BEING PREPARED,
WHETHER IT'S HAVING
A CHANGE OF CLOTHES
FOR WHEN YOU TURN
OVER THE CANOE, AGAIN,
OR PLENTY OF
CANNED TOMATOES,
WITHOUT WHICH I COULD
NOT PRODUCE TOMATO SAUCE
AT A MOMENT'S NOTICE.
AH, TOMATO SAUCE,
THE CHAMELEON,
CAPABLE OF ELEVATING THE
MOST HUMBLE POT ROAST,
CHICKEN, PIZZA, PASTA,
TO HIGHER CULINARY GROUND.
JOIN US AS WE CREATE
A BINARY TOMATO SAUCE
THAT TASTES LIKE HOURS
BUT TAKES ONLY MINUTES.
WE'LL EVALUATE
CANNED TOMATOES,
AND THE TOOLS THAT
LET US GET AT THEM.
WE'LL DISCOVER THE TRUTH
BEHIND CUTLERY MAINTENANCE,
AND DELVE INTO THE
ZEN OF MIREPOIX.
SOUND LIKE FUN?
... SOUNDS LIKE "GOOD EATS."
* GOOD EATS *
IN AN AGE WHEN WE CAN
HAVE ANYTHING, ANYTIME,
WHY WOULD I CHOOSE CANNED
TOMATOES OVER FRESH?
WELL, FOR ONE THING, FRESH
DOESN'T ALWAYS MEAN RIPE.
CASE IN POINT, THIS
LYCOPERSICON LYCOPERSICUM
PICKED GREEN AND HARD,
GASSED INTO REDNESS
WITH ETHYLENE,
PACKED INTO A CRATE,
FIVE BY SIX,
AND SHIPPED 2000
MILES TO MY MARKET
IS NOW BEARING ABOUT
TEN POUNDS OF PRESSURE,
AND IT SEEMS
PRETTY CONTENT.
THIS IS WHAT MANY
GROCERS ARE LOOKING FOR.
... BRIGHT, SHINY, DURABLE.
WHAT'S AFFECTIONATELY KNOWN
IN THE TRADE AS BULLETPROOF.
BUT YOU'LL NOTICE, FLAVOR
ISN'T ANYWHERE ON THE LIST.
THE WAY I SEE IT, WE
SHOULD ENJOY THE REAL THING
ONLY WHEN AVAILABLE LOCALLY
AND AT THEIR SUMMER PEAK.
TO COUNT ON UNCLE FESTER
HERE TO GET US THROUGH
THE REST OF THE YEAR,
JUST DOESN'T SEEM
RIGHT SOMEHOW.
CANNED TOMATOES
COME IN MANY FORMS
FOR OUR CONVENIENCE,
CRUSHED, DICED, PUREED,
WHOLE PEELED, WHOLE
STEWED, DICED IN PUREE,
GROUND, CRUSHED, WHOLE,
WITH HERBS AND ORGANIC.
WHICH IS BEST FOR SAUCE?
WELL, BEFORE WE CRACK CANS,
SOME SAFE ASSUMPTIONS
CAN BE MADE.
NOW ALL CANNED GOODS MUST
BE COOKED TO SOME DEGREE
IN ORDER TO KILL ANY PATHOGENS
THAT MIGHT STIR UP TROUBLE.
BUT SINCE WE PLAN ON
COOKING OUR SAUCE FURTHER,
WE'D RATHER AVOID TOMATOES
THAT HAVE BEEN HEAVILY COOKED
AND REDUCED DOWN.
THAT MEANS THAT THE PUREE
AND THE STEWED TOMATOES
GO BYE-BYE FOR NOW.
WE CAN ALSO RULE OUT
THE CRUSHED TOMATOES,
BECAUSE THERE'S NO
WAY FOR THE CRUSHERS
TO MISS ALL THOSE SEEDS,
AND SEEDS MAKE
SAUCE BITTER.
THAT LEAVES US WITH
WHOLE AND DICED.
NOW ASSUMING THAT THE
LESS A FOOD IS PROCESSED,
THE MORE IT'LL
TASTE LIKE ITSELF,
I'M GONNA GO WITH THE
WHOLE OVER THE DICED.
NOW ALL OF OUR SAUCES TODAY
ARE GOING TO BE BASED ON...
BUT TO GET ANY FURTHER, WE'RE
GONNA NEED A LITTLE HARDWARE.
TIRED OF BUSTING YOUR KNUCKLES
EVERY TIME YOU OPEN A CAN?
WELL, HELP IS HERE.
INTRODUCING THE NEW AND
IMPROVED "CAN BADGER 2000,"
THE ULTIMATE LAST WORD IN
ELECTRICAL KITCHEN CONVENIENCE.
JUST LOOK, LOOK,
LOOK AT THESE FEATURES.
LOOK, I SAY... WHOO!
EVIL. ... EVIL,
PURE AND SIMPLE.
NOW ASK YOURSELF,
WHAT DO YOU THINK
THE FIRST THING A HEALTH
INSPECTOR LOOKS AT
WHEN THEY GO INTO A
RESTAURANT KITCHEN?
THE CAN OPENER.
THE CAN OPENER,
WELL, OF COURSE.
I MEAN, JUST THINK
OF THE DAMAGE
THAT A DIRTY CAN
OPENER COULD DO.
AND ELECTRIC CAN
OPENERS ARE THE WORST,
'CAUSE THEY'RE USUALLY THE
DIRTIEST THING IN THE KITCHEN.
WHY? ... BECAUSE
YOU CAN'T WASH THEM.
HAND CAN OPENERS
HAVE COME A LONG WAY
IN THE LAST FEW YEARS.
NOW THIS LITTLE JEWEL RIGHT
HERE, THIS IS MY FAVORITE.
WHY? ... CHECK THIS OUT.
YOU EVER TRY TO
OPEN UP ONE OF THESE
WHEN IT'S HAD A FEW
MONTHS TO SET UP?
LOOK AT THIS.
THIS IS A FIRST-RATE,
SECOND-CLASS LEVER.
CHECK THAT OUT,
THAT'S BEAUTIFUL.
WOW, I JUST LOVE
A MULTITASKER.
NOW THIS SAUCE
IS ALL ABOUT
GETTING A LOT
OF FLAVOR FAST.
STEP ONE, STRAIN
THE TOMATOES.
YOU SEE ALL THAT
LIQUID RIGHT THERE?
THAT ONLY SLOWS DOWN COOKING
AND WATERS DOWN THE SAUCE,
AND WE DON'T HAVE
TIME FOR THAT.
STEP TWO, WHILE YOU'RE
HERE BY THE SINK,
GO AHEAD AND SEED THEM.
JUST GRAB THEM IN ONE HAND,
SPLIT 'EM OPEN LIKE THAT,
AND JUST DUMP THE SEEDS
RIGHT INTO THE SINK.
NOW STEP THREE, REDUCTION.
BECAUSE INSTEAD OF
STORING THE JUICE,
WE ARE GOING TO
REDUCE THE JUICE
DOWN TO A SYRUP
CONSISTENCY
ALONG WITH SOME
OTHER FLAVORS,
NAMELY A QUARTER CUP
OF SHERRY VINEGAR,
A QUARTER CUP OF SUGAR--
YOU STILL NEED THAT
ADDED SWEETNESS--
A TEASPOON OF
RED PEPPER FLAKE,
A TEASPOON OF
DRIED OREGANO,
AND A TEASPOON
OF DRIED BASIL.
NOW BASICALLY, THIS
IS THE FLAVOR PACK
FOR THE ENTIRE RECIPE.
WE'RE GONNA BRING
THIS UP TO HIGH HEAT
AND JUST STIR
EVERYTHING TOGETHER.
AND IT'S GONNA COOK
DOWN INTO A THICK GLAZE
THAT WE'LL ADD BACK
INTO THE DISH LATER.
YOU BASICALLY WANT TO
COOK IT UNTIL THE BUBBLES
STACK UP ON EACH OTHER.
THAT LETS YOU KNOW THAT IT'S
STARTING TO REDUCE AND THICKEN.
THAT'S THE TIME THAT YOU'RE
GONNA DROP IT DOWN TO A SIMMER,
BUT WE GOT LOTS OF
TIME BEFORE THAT HAPPENS.
WE'VE GOT CHOPPING TO DO.
THAT'S RIGHT, ONCE YOUR
BLADES HAVE PASSED THROUGH
THE DIAMOND DUST
ENCRUSTED WHEELS
OF THE "CAN BADGER 2000"
SHARPENING SYSTEM,
NOTHING, NO, NOTHING AT
ALL WILL BE TOO DENSE
TO HACK TO PIECES.
BUT YOU MUST CALL NOW,
RIGHT NOW, CALL NOW...
I CAN'T BELIEVE YOU'RE
GONNA FALL FOR THAT.
I MEAN, DON'T YOU KNOW THAT ALL
THOSE HOME SHARPENING GIZMOS
JUST WRECK YOUR BLADES.
NO, NO, NO, NO, NO,
THAT'S DIFFERENT.
THAT'S A STEEL...
THAT'S FOR HONING A BLADE.
THAT'S A WHOLE OTHER...
OKAY, LOOK.
LET'S SAY FOR A MINUTE THAT
THIS USELESS EXECUTIVE TOY
IS ACTUALLY A CROSS-SECTION
OF YOUR BLADE.
AND LET'S SAY IT'S A
DARN SHARP BLADE, TOO.
THERE YOU GO, SEE?
NICE, NICE EDGE ON THAT.
NOW THERE ARE TWO THINGS THAT
CAN HAPPEN TO THIS BLADE.
BASICALLY, JUST
EVERYDAY USE
WILL KIND OF, TAKE
A BLADE OUT OF TRUE,
IS WHAT IT'S CALLED.
IT'S KIND OF LEANED
OVER LIKE THAT.
NOW SEE THE EDGE
IS STILL THERE,
BUT YOU CAN'T REALLY USE IT
BECAUSE IT'S ALL OFF KILTER.
BUT STEEL WILL BASICALLY
SMOOTH THAT BACK OUT,
JUST REGULAR HONING.
I USE MINE EVERY TIME
I GET MY KNIFE OUT.
AND THAT GIVES YOU YOUR
EDGE BACK JUST LIKE THAT.
IT JUST BENDS IT
BACK INTO PLACE.
BUT THE OTHER THING
THAT CAN HAPPEN
IS THAT, AFTER A WHILE,
YOUR KNIFE JUST ERODES.
ACIDIC INGREDIENTS
EAT AWAY AT IT.
IT JUST WARES DOWN.
AND THAT LOOKS
KIND OF LIKE THAT.
AND WHEN THAT HAPPENS
TO YOUR KNIFE,
NO AMOUNT OF THIS IS
EVER GONNA BRING IT BACK.
YOU ACTUALLY HAVE
TO SHARPEN IT,
REMOVE MATERIAL TO
RESHAPE THAT EDGE.
THAT MEANS SHARPENING,
AND SHARPENING
YOU SHOULD NEVER,
NO, NEVER DO AT HOME.
PROFESSIONAL CHEFS SEND THEIR
KNIVES OUT TO BE SHARPENED
AND SO SHOULD WE.
THIS IS MY IDEA OF
A KNIFE SHARPENER.
HIS NAME IS
GEOFF EDGES,
AND NO, I DIDN'T
MAKE THAT UP.
I GOT ABOUT 55 FEET OF
SAD STEEL FOR YOU HERE.
THANK YOU, SIR.
... DEFINITELY IN
NEED OF YOUR SKILLS.
YOU KNOW, I
WAS WONDERING,
WHAT'S THE NUMBER
ONE QUESTION THAT
PEOPLE ASK YOU?
WHAT'S THE BEST KNIFE?
THAT'S A GOOD ONE...
WHAT'S THE ANSWER?
THE ONE THAT FEELS
COMFORTABLE IN YOUR HAND.
PRICE IS NOT IMPORTANT.
ALTHOUGH, THE BETTER
A KNIFE YOU CAN BUY,
THE BETTER IT WILL BE.
BUT THE ONE THAT FEELS
COMFORTABLE IN YOUR HAND,
THAT'S THE ONE
YOU'LL USE.
AND THAT'S THE ONE
YOU SHOULD GO WITH.
ABSOLUTELY.
SO I'M ACTUALLY
BETTER OFF
WITH A $25 KNIFE THAT
I REALLY LOVE TO USE
THAN A $100 KNIFE
THAT I CAN'T STAND.
IF IT'S GONNA STAY IN
THE DRAWER, IT'LL DO
YOU NO GOOD AT ALL.
KEEP IT'S EDGE, THOUGH.
FOR A LONG, LONG TIME.
OKAY, SO ONCE
YOU'VE BOUGHT IT,
HOW DO YOU
KEEP AN EDGE?
FIRST, IT HAS TO BE GROUND
WITH THE CORRECT BEVEL.
... WHICH IS LIKE
AT THE FACTORY.
EXACTLY.
I CAN ADJUST THAT
UP OR DOWN.
IT'S EASY, DEPENDING
ON WHAT YOU WANT TO
DO WITH THE KNIFE.
PUT IT ON THE GRINDER,
SET THE EDGE RIGHT HERE.
SO BASICALLY, YOU'RE
REMAKING THAT KNIFE.
YOU'RE REMAKING
THE EDGE.
THAT'S CORRECT.
AND YOU CAN EITHER
DO THAT IN IT'S
ORIGINAL FORM
OR A WHOLE NEW BAG.
I CAN MAKE IT
MUCH SHARPER.
I CAN MAKE IT
MORE LONG LASTING.
I CAN GIVE
IT SOME BITE.
SOME WHAT?
SOME BITE.
LITTLE SCRATCH MARKS THAT
I POLISH INTO THE EDGE
THAT GIVES IT THE
ABILITY TO CUT AND HOLD,
AND HOLD AN EDGE LONGER.
THIS CAN BE DANGEROUS, AND I
DON'T RECOMMEND THIS AT HOME.
AND YET, IT'S AN
INTEGRAL PART OF
THE PROCESS, RIGHT?
I MEAN, WITHOUT
THIS, EVERYTHING YOU'VE
DONE ON THE BELT
IS NOT GONNA COME
TO FRUITION.
ABSOLUTELY NOT.
YOU'LL HAVE THE
LITTLE ROOSTER TAIL
THAT'LL BE ON THERE.
I'LL QUICKLY BREAK
DOWN WHEN YOU CUT,
AND IT'LL BE RIGHT
BACK TO DULL AGAIN.
I'M FINISHED, TRY THAT.
IT'S MY JOB TO
SHARPEN THE KNIFE,
IT'S YOUR JOB TO
KEEP IT SHARP.
SO THE FIRST
THING YOU DON'T DO
IS YOU DON'T
CUT ON A PLATE.
... OR A GLASS CUTTING
BOARD OR ANY OF
THAT NONSENSE.
NO GLASS CUTTING BOARD
OR GLASS PLATE...
YOU NEED A GOOD, EITHER
WOOD CUTTING BOARD
OR POLY CUTTING BOARD.
YOU NEED TO
KEEP IT CLEAN.
STORE IT IN A PLACE
THAT YOU'RE NOT GOING
TO CUT YOURSELF
AND IT'S NOT GOING TO
BANG ON SOMETHING ELSE.
AND KEEP IT OUT
OF THE DISHWASHER.
SO IS THAT WHAT
HAPPENED TO THIS KNIFE?
I MEAN, THESE CRACKS,
IS THAT FROM DISHWASHER
OR FROM
GENERAL USE?
I WOULD SUSPECT
THAT THE DISHWASHER
PLAYED A LARGE ROLE IN
THIS CRACKING RIGHT HERE.
HOME MAINTENANCE
INCLUDES THE USE OF
THIS MYSTERIOUS TOOL.
RIGHT, THIS IS CALLED
A SHARPENING STEEL.
BUT IT DOESN'T
SHARPEN!
NO.
THIS IS A HONING DEVICE,
AND THAT'S ALL.
OKAY, HONING...
THAT'S THAT THING
WHERE YOU GOT THE
EDGE BENT OVER
AND YOU WANT TO
BRING IT BACK UP
STRAIGHT, RIGHT?
REALIGNING.
REALIGNING.
NOW LET ME SHOW YOU A
SIMPLE WAY TO USE THIS
PIECE OF EQUIPMENT.
THIS, IF YOU PUT THE STEEL
DOWN ON THE COUNTERTOP,
SO IT'S FIRM...
AND THEN YOU TAKE THE
KNIFE, AND STARTING AT
THE HEEL OF THE KNIFE,
PRETEND YOU'RE GONNA SLICE
A THIN PIECE OFF THE STEEL.
AND SLOWLY, FOUR OR FIVE
STROKES ON ONE SIDE...
NOW FOR THOSE OF US
THAT KEEP PROTRACTORS
IN THE KITCHEN,
THAT'S LIKE A 22
ANGLE, RIGHT?
THAT'S RECOMMENDED.
AND THEN YOU DO THE SAME
THING ON THE OTHER SIDE.
HOW MANY TIMES DO
I NEED TO DO THIS?
WELL, IF YOU WILL START
OFF WITH FIVE ON ONE SIDE
FOLLOWED BY FIVE
ON THE OTHER SIDE,
AND THEN DO THREE...
AND THEN TWO AND ONE...
THAT'S IT.
YOU DON'T NEED TO GO
ANY FASTER THAN THAT.
I PICK UP THE STEEL
AND USE IT BEFORE EACH
USE OF THE KNIFE.
SO IF I'M GETTING READY
TO CUT A MIREPOIX FOR A
TOMATO SAUCE,
I'D GET OUT THE KNIFE,
GET OUT THE STEEL,
AND DO IT BEFORE I
STARTED MY CHOPPING.
A FEW STROKES, AND
YOU'RE READY TO GO.
THANKS A LOT,
GEOFF, APPRECIATE
YOU COMING BY.
GOOD TO SEE YOU.
SEE YOU IN
SIX MONTHS.
THANK YOU, SIR.
SO NOW THAT I'VE GOT
ANOTHER 26 SQUARE FEET
OF SHINY HOT BLADE HERE,
READY TO CUT, WE'RE
GONNA DIVE INTO
A LITTLE THING THAT THE
FRENCH CALL MIREPOIX.
THE VERY, VERY FIRST
RULE OF KNIFE WORK
IS STAND COMFORTABLY.
IF YOU'RE HUNCHED
OVER LIKE QUASIMODO,
YOU'RE NOT GONNA
BE ABLE TO CUT.
THE SECOND THING
IS YOUR GRIP,
IT NEEDS TO BE SECURE,
YET COMFORTABLE.
THIS IS GOOD, THIS IS GOOD,
BUT I'VE SEEN BAD
THINGS HAPPEN TO PEOPLE
DOING THIS, OR HOLDING
OUT LIKE THIS.
I MEAN, BAD THINGS.
NOW CONTEMPLATE
YOUR CARROT,
AND DIVIDE IT INTO GOOD,
EVEN-WORKING PIECES.
IN THIS CASE, CUT IN HALF.
NOW CUT THIS PIECE IN HALF,
INTO TWO MOONS
JUST LIKE THAT.
KIND OF SET ONE
ASIDE THERE.
NEVER STEER THE KNIFE WITH THIS
HAND, YOU DRIVE THE KNIFE.
YOU STEER IT
WITH THIS HAND.
OBSERVE...
PLACING THE FINGERS ON
THE TOP OF THE CARROT,
WE'RE GONNA TURN THE KNIFE
TO BASICALLY A 45 ANGLE,
AND SLICE DOWN
TOWARD THE CENTER.
THE IDEA IS TO MAKE KIND
OF A RADIAL PATTERN.
GONNA TURN IT AROUND
AND DO THE EXACT SAME
THING ON THIS SIDE.
NOTICE I'M SLICING,
NOT CHOPPING.
ONE MORE RIGHT DOWN
THE MIDDLE, LIKE THAT.
SO NOW WE'VE GOT
FOUR NICE PIECES.
NOW THIS HAND, THE KNIFE
HAND, DOESN'T GO ANYWHERE.
IT SITS LIKE AN ENGINE
AND GOES BACK AND FORTH.
THIS HAND DOES
ALL THE WORK
BY FEEDING THE FOOD
THROUGH THE BLADE.
AND KEEP THE THUMB BACK
WHERE IT'LL BE IN THE WAY.
BASICALLY, WE'RE GONNA SLIDE
THE BLADE AWAY FROM US,
JUST LIKE THAT.
YOU NOTICE THAT
THE TIP OF THE BLADE
IS ALWAYS IN CONTACT
WITH THE BOARD.
WHENEVER YOU CAN KEEP
THE TIP ON THE BOARD, DO,
'CAUSE IT'S GONNA
ADD TO STABILITY.
NOW SINCE THE CARROTS TAKE
SO MUCH LONGER TO COOK,
WE'RE GONNA GO AHEAD AND PUT
THESE INTO THE ROASTING PAN.
AND WE'RE USING A
ROASTING PAN IN THIS CASE
BECAUSE WE'VE GOT A LOT
MORE MATERIAL TO COOK,
AND THAT MEANS WE
NEED MORE SURFACE AREA.
SO THIS IS GONNA GO
OVER TWO BURNERS.
OUR REDUCTION'S
NOWHERE NEAR GOING YET.
I'M GONNA TURN BOTH OF
THESE UP TO LOW HEAT
AND ADD JUST ENOUGH OLIVE OIL
TO COVER THE BOTTOM OF THE PAN.
DON'T BOTHER BREAKING OUT
THE EXTRA VIRGIN STUFF,
JUST COLD-PRESSED
OR FINO WILL DO FINE.
NOW BACK FOR THE
ONION AND THE CELERY.
WHAT'S ODD ABOUT THIS IS
THESE THINGS DON'T LOOK
ANYTHING LIKE CARROTS, RIGHT?
BUT CUTTING THEM
IS EXACTLY THE SAME.
FIRST, THE ONION.
NOW WE'VE PEELED IT AND WE'VE
CUT OFF THE BLOSSOM END.
BUT WHAT YOU WANT
TO MAKE SURE YOU LEAVE
IS AT LEAST SOME
OF THE ROOT.
I'M GONNA TRIM
THAT A LITTLE MORE.
BUT YOU SEE THAT THERE'S ENOUGH
OF THAT MATERIAL
THERE AT THE END SO THAT ALL
OF THOSE DIFFERENT LEAVES...
AND THAT'S WHAT THOSE
ARE, BY THE WAY.
THESE ARE ACTUAL LEAVES.
... ARE ALL GONNA HANG
TOGETHER WHILE WE CUT.
SO, DOWN ON THE
BOARD... AND AGAIN,
STARTING WITH MAKING KIND
OF THESE PIE-SHAPED CUTS,
BUT WE'RE GONNA MAKE A
LOT MORE OF 'EM THIS TIME.
NOW I'M GONNA START WITH
THE HEEL OF THE KNIFE
ALMOST EVEN WITH
THE END OF THE ONION,
AND PULL TOWARDS ME.
THE REASON FOR THAT
IS I WANT TO MAKE SURE
I CLEAR THAT ROOT.
I DON'T WANT TO CUT THE
ROOT, BECAUSE IF I DO,
THE ONION IS
GONNA FALL APART.
... RADIAL CUTS,
AGAIN, PULLING AWAY.
SEE I'M JUST BARELY
MISSING THE ROOT,
AND THAT'S GOOD.
NOW YOU CAN REACH OVER HER,
IT'S ALL RIGHT, YOU'RE NOT
GOING TO CUT YOURSELF.
TAKE YOUR TIME.
A LOT OF FOLKS HAVE THE
TENDENCY
TO, WHEN THEY GET GOOD AT THIS,
THEY WANT TO GET FAST.
DON'T...
FIGHT THAT URGE.
JUST CLEAR THE FOOD
AWAY AND KEEP GOING.
AND WHEN YOU GET DOWN TO
THE VERY END LIKE THIS,
YOU COULD CUT
AROUND THE ROOT
AND MAYBE SQUEEZE OUT
ANOTHER GRAM OR TWO,
BUT YOU KNOW WHAT, MOST
OF THE STUFF THAT MAKES
YOU CRY IS RIGHT HERE.
SO YOU KNOW WHAT,
I THROW IT AWAY.
HEY, ONIONS ARE CHEAP.
CELERY, IT'S EXACTLY
THE SAME AS THE CARROT.
TAKE A LOOK AT IT, IT LOOKS
LIKE TWO PIECES TO ME.
SO WE'RE GONNA
SLICE IT IN HALF.
AND AGAIN, A 45 ANGLE,
KIND OF MAKING
IT INTO A PIE.
NOW I'M NOT GOING
TO GO AS MANY TIMES.
I'M JUST GOING TO CUT THIS ONE
DOWN IN TWO SLICES LIKE THAT.
AND THEN FEED IT
INTO THE BLADE.
MY FINGERS ARE CURVED,
KNUCKLES ON THE FOOD.
THERE YOU GO,
NICE AND EVEN.
NOW I'LL JUST SCRAPE THIS
OFF THE SIDE OF THE BOARD
INTO, I LIKE TO USE A LOAF
PAN, 'CAUSE IT'S EASY...
AND THIS GOES RIGHT
IN WITH THE CARROTS.
ALMOST FORGOT MY
FOUR CLOVES OF GARLIC.
REMEMBER, NO MERCY.
I THINK I GOT 'EM...
I KNOW I GOT 'EM.
OKAY, INTO THE SWEAT.
NOTICE I REFER TO
THIS AS A SWEAT.
SWEAT MAY LOOK
LIKE A SAUTé,
BUT IT'S ACTUALLY
A LOT LOWER.
SEE, WHEN YOU
SAUTé SOMETHING,
WELL, IT'S A
HIGH-HEAT METHOD
THAT'S ALL ABOUT
SEALING IN THE FLAVORS
OF EACH INDIVIDUAL
PIECE OF FOOD.
SWEATING, ON
THE OTHER HAND,
IS A VERY LOW,
SLOW-COOKING METHOD
THAT ALLOWS
FOODS TO OPEN UP,
SHARE THEIR FLAVORS
WITH ONE ANOTHER.
HOW DO YOU KNOW WHICH
ONE YOU'RE DOING?
WELL, FOR ONE THING,
YOU CAN LISTEN.
NOW IF YOU HEAR MORE
THAN JUST A GENTLE SIZZLE
OR IF YOU SEE ANYTHING
IN THE PAN THAT'S BROWNING,
THEN YOUR HEAT'S TOO HIGH.
YOU'RE SAUTéING,
NOT SWEATING,
SO TURN IT DOWN.
THIS IS NOW READY
FOR THE TOMATOES.
STRAIGHT INTO THE PAN.
AND AGAIN, YOU KIND OF
WANT TO MOVE THINGS AROUND
SO THAT THEY LEVEL OUT AND
COVER A LOT OF THE AREA.
JUST TOSS EVERYTHING
IN THERE.
I'M ALSO GONNA TOSS IN THREE
TABLESPOONS OF CAPERS...
... THAT HAVE BEEN
RINSED AND DRAINED.
OKAY, THIS IS ABOUT READY.
OH, AND BY THE
WAY, SO IS THIS.
THAT IS EXACTLY WHAT WE'RE
LOOKING FOR IN THAT GLAZE.
THIS HAS REDUCED
ALMOST IN HALF.
AND YOU CAN SEE THE WAY THOSE
SLOW BUBBLES ARE COMING UP.
IT LOOKS KIND OF
LIKE A TAR PIT.
GET THAT OFF THE HEAT.
MEANWHILE, THIS IS GETTING
READY TO MEET THE HEAT,
THE BROILER, IN FACT.
NOW WHY GO TO THE
TROUBLE OF BROILING THIS?
WELL, DRY HEAT METHODS
INTENSIFY FLAVORS
LIKE NO OTHER MOIST METHOD
COULD EVER DREAM OF.
AND SINCE THIS IS A
VERY HIGH HEAT METHOD,
IT'S ACTUALLY
GOING TO BROWN
TO CARAMELIZE
SOME OF THE SUGARS
THAT ARE IN BOTH THE
TOMATO AND THE CARROTS.
OF COURSE, WE COULD
OVERCARAMELIZE IT
IF WE'RE NOT CAREFUL,
THAT IS BURN.
SO KEEP A CLOSE
EYE ON THEM
AND STIR, EVERY FOUR
TO FIVE MINUTES,
FOR ABOUT THE 15, MAYBE 20
MINUTES THAT IT'S GONNA TAKE
FOR THOSE TOMATOES
TO REALLY SOFTEN UP
AND TAKE SOME GOOD COLOR.
HAVING STIRRED EVERY
FIVE MINUTES OR SO
FOR ABOUT 15 MINUTES
UNDER THE BROILER,
WE'VE TAKEN SOME NICE COLOR
AND DEFINITELY HAVE
SOME GREAT AROMA.
NOW THE NEXT STEP TO
LIBERATING FLAVORS HERE
IS TO HIT IT WITH ABOUT A 1/4
CUP TO 1/2 A CUP OF WHITE WINE.
AND THAT'S GONNA
DO TWO THINGS.
ONE, IT'S GONNA DISSOLVE ANY
OF THE SOLIDS ON THE BOTTOM.
IT'S GONNA DEGLAZE.
BUT THE ALCOHOL'S GONNA DO
SOMETHING ELSE AS WELL.
AND I'VE KIND OF GOT
MY HANDS FULL HERE.
SHIRLEY, WOULD YOU
MIND EXPLAINING?
I'LL BE GLAD TO.
SOME FLAVOR COMPONENTS
IN FOOD DISSOLVE IN WATER,
SOME DISSOLVE IN FATS,
AND SOME DISSOLVE
IN ALCOHOL.
THERE ARE ACTUALLY
FLAVORS INSIDE
THESE TOMATOES
THAT CAN ONLY BE
LIBERATED WITH ALCOHOL.
THAT'S RIGHT.
GOOD ENOUGH FOR ME...
I THINK THIS IS YOURS.
THANK YOU.
THANKS, SHIRLEY.
NOW FINALLY, TIME TO
BRING THE TWO NUCLEAR
INGREDIENTS TOGETHER.
ALL OF THE TOMATO SOLIDS
GO INTO A BIG POT,
SO THAT WE CAN PLAY
WITH THEM LATER.
AND NOW, THE MIXTURE,
THE TOMATO SYRUP,
THICK, PROTEAN,
LOADED WITH GOODNESS.
NOW FINALLY, I GET TO ADD
MY BELOVED BLACK PEPPER.
MM, MM, GOOD.
COULD USE A LITTLE SALT,
BUT BEFORE WE GET INTO
ANY CORRECTIVE SEASONING,
WE NEED TO CONSIDER THE
SAUCE'S FINAL DESTINATION,
WHICH, BY THE WAY, WILL
DETERMINE THE TEXTURE OF THE...
OH, MUSSELS... OH, YOU
WANT THIS FULL STRENGTH.
JUST LIKE THAT.
THERE YOU GO.
OH, PASTA... ODDS ARE YOU'RE
GONNA WANT TO BREAK THINGS
UP JUST A LITTLE BIT,
SO THAT THOSE BIG CHUNKS OF
TOMATOES AREN'T IN THERE.
SO I SUGGEST,
AGAIN, A MASHER.
IT'S ESPECIALLY GOOD
WITH TUBE PASTAS
LIKE PENNE,
THINGS LIKE THAT.
HEY, AREN'T THOSE THE MEATBALLS
FROM OUR MEATLOAF SHOW?
YEAH, THEY ARE... OKAY,
YOU'RE GONNA WANT TO HAVE
SOMETHING EVEN
SMOOTHER IN THAT CASE.
BUT, HAVE STICK,
WILL BLEND...
THERE WE GO.
JUST ADD ENOUGH TO
COME ABOUT HALF WAY UP
THE SIDE OF THE
MEAT, COVER,
AND COOK NICE AND LOW
'TILL EVERYTHING'S TENDER.
NOW IF YOU'RE LOOKING
FOR SOMETHING LIKE...
COME ON, COME ON, COME ON.
IF YOU'RE LOOKING FOR
SOMETHING LIKE PIZZA,
THEN YOU'RE GONNA WANT
A VERY SMOOTH SAUCE,
SO STICK ON.
BE VERY, VERY DISCRIMINATING
WITH THE AMOUNT.
ONE LADLE, RIGHT
IN THE MIDDLE,
AND THEN USE YOUR
LADLE TO JUST SPIN IT
EVER, EVER
OUTWARDS, LIKE THAT.
NOW YOUR TOPPINGS GO ON,
AND EVERYTHING'S FINE.
OOH! WELL, CHICKEN
CACCIATORE IS A NATURAL.
YOU JUST USE IT, AGAIN,
JUST STRAIGHT UP LIKE THAT.
WELL, AS YOU CAN SEE,
THIS IS PRETTY
VERSATILE STUFF.
AND WE HOPE THAT
WE'VE INSPIRED YOU
TO FREE UP A LITTLE
ROOM IN YOUR PANTRY
FOR CANNED TOMATOES.
WHETHER YOU'RE LOOKING
FOR A QUICK FIX,
A KICK IN THE TEETH,
OR VERSATILE ELEGANCE,
THERE'S GOOD EATS WAITING
IN EVERY LITTLE TIN.
OH, BOY... WELL,
THIS WAS "GOOD EATS."
I AM ALTON BROWN.
DON'T WORRY,
WE'LL MAKE MORE.
* GOOD EATS *