Good Eats (1999–2012): Season 2, Episode 3 - Apple Family Values - full transcript

PRIMAL, PROTEAN,

SOPHISTICATED, SYMBOLIC...

THE APPLE IS THE
KING OF ALL FRUIT.

SO REVERED, IN FACT,
THAT MANY NON APPLES--

AVOCADOS, EGGPLANTS,
POMEGRANATES,

PINEAPPLES,
QUINCES, TOMATOES,

COMPUTERS, DEFUNCT
RECORD COMPANIES,

AND AT LEAST ONE
NORTHEASTERN METROPOLIS--

HAVE SOUGHT TO MAKE THE
APPLE NAME THEIR OWN.

MAN, ON THE OTHER HAND,

EVER SINCE HE WAS ABLE TO
PUT CRAYOLA TO CAVE WALL,



HAS SOUGHT TO
CAST THE APPLE

AS A KIND OF LITERARY
FRUIT FATALE,

A DANGEROUS SYMBOL
OF DESIRES GONE AWRY,

DISCORD AND, WELL,
FORBIDDEN KNOWLEDGE.

OH, THANKS, BUT I'VE
ALREADY GOT ONE.

NICE SNAKE, THOUGH.

YOU KNOW, I GUESS WITH A
LATIN NAME LIKE MALUS,

IT'S TOUGH TO BE GOOD,
EVEN IF YOU ARE GOOD EATS.

WITH CHOICES, OF COURSE,
COME CHALLENGES.

I MEAN, CRISPENS, WHAT
ARE THEY GOOD FOR?

CAN YOU COOK A MOUNTAINEER?

CRITERION, I THOUGHT THAT
WAS A MID-SIZED SEDAN.

WELL, EVER EAGER
TO CATEGORIZE,

WE'VE DECIDED TO DIVIDE
THE APPLE KINGDOM



INTO THREE
DISTINCT CATEGORIES--

THE RAW, THE COOKED
AND THE BAKED.

THE RAW CATEGORY,
OF COURSE,

INCLUDES OUT-OF-HAND
EATING APPLES.

WHAT'S BEST?
WHATEVER YOU LIKE.

NOW I LIKE THESE
LITTLE LADY APPLES,

BUT THAT'S JUST ME.

WHATEVER YOUR FAVORITE,

LOOK FOR RIPE OR SLIGHTLY
UNDERRIPE SPECIMENS

THAT HAVE A GOOD,
CLEAN AROMA,

HEFT, TIGHT SKINS
AND FIRMNESS.

NOW GRANTED, THE
FLESH OF SOME APPLES

SHOULD BE SOFTER
THAN OTHERS.

BUT IF THE FLESH GIVES TO
JUST GENTLE FINGER PRESSURE,

ODDS ARE THE APPLE'S
MEALY ON THE INSIDE.

NOW CERTAIN APPLES EXCEEDING
IN THE OUT-OF-HAND EXPERIENCE--

AND WINESAPS--
GINGER GOLD, FUJI,
JONAGOLD, CORTLAND

HOLD THEIR TEXTURE AND
RESIST BROWNING WHEN CUT,

MAKING THEM PERFECT FOR...

WALDORF SALAD....

THE STUDY IN MINIMALISM,
DESIGNED IN 1893

BY OSCAR,
LEGENDARY MAîTRE D'

OF NEW YORK'S
WALDORF HOTEL.

THE SALAD WAS A
TWO-NOTE TUNE--

CHOPPED APPLES AND
MAYONNAISE ON LETTUCE.

LETTUCE DOESN'T
COUNT AS A NOTE.

NOW THE WALDORF'S
CLASSIC STATUS

COMES FROM ITS
ZEN-LIKE BALANCE--

CREAMY, TANGY MAYO,
TART, CRISP APPLES.

NOW OUR VERSION STARTS
WITH THREE APPLES--

TWO GINGER GOLDS
AND ONE RED DELICIOUS.

NOW BOTH OF THESE
VARIETIES RESIST BROWNING,
WHICH IS A PLUS.

BUT YOU CAN USE ANY APPLE
THAT YOU ENJOY OUT OF HAND.

OTHER VARIETIES UP
TO THE JOB INCLUDE...

NOW THERE ARE PLENTY
OF DEVICES OUT THERE

DESIGNED FOR
WHITTLING APPLES.

BUT UNLESS YOU PLAN ON DOING
THIS KIND OF THING AT HOME,

ALL YOU REALLY
NEED IS A KNIFE

AND A MELON BALLER,

THE MELON BALLER BEING
THE TRUE UNSUNG HERO

OF THE KITCHEN.

NOW ONCE YOU'VE CUT
THE APPLE IN HALF,

JUST USE YOUR MELON
BALLER TO SCOOP OUT

THE VERY MIDDLE
OF THE CORE THERE.

MAKE SURE YOU
GET ALL THE SEEDS.

THEN, JUST LIGHTLY
SCRAPE FROM THE STEM END

ALL THE WAY DOWN
TO THE BLOSSOM END.

THERE YOU GO.

NOW, USING YOUR PARING
KNIFE OR A CHEF'S KNIFE,

CHOP INTO
MEDIUM-SIZED BITES.

AND THEN TOSS WITH THREE
TABLESPOONS OF CIDER VINEGAR.

NOW THE ACID
IN THE VINEGAR

WILL KEEP THE
ENZYMES IN THE APPLE

FROM TURNING IT BROWN.

VITAMIN C AND LEMON JUICE
WILL DO THE SAME THING,

BUT THEY DON'T
TASTE VERY GOOD.

NOW FOLD IN ONE CUP OF
GOOD-QUALITY MAYONNAISE...

NOTHING THAT CLAIMS
TO BE SALAD DRESSING

OR DESSERT
TOPPINGS, PLEASE.

FOLD IN THOROUGHLY,
COMPLETELY SURROUNDING

ALL THOSE PIECES OF APPLE.

THEN SEASON WITH A
PINCH OF KOSHER SALT

AND A FEW GRINDS
OF BLACK PEPPER.

LAY THIS OUT ON
A LETTUCE LEAF,

AND VOILá, YOU'VE
GOT A WALDORF SALAD.

BUT EVERYTHING EVOLVES,
AT LEAST IN FOOD...

SALADS, IN PARTICULAR.

A FEW YEARS AFTER
ITS CREATION,

SOMEBODY ADDED 3/4 OF A
CUP OF TOASTED WALNUTS,

AND IT STUCK.

WHY? WELL, THE NUTS
ADDED FLAVOR AND TEXTURE

WITHOUT DESTROYING THE
BALANCE OF THE SALAD.

NOW COULD WE GO FURTHER?

WOULD ADDING MORE ENHANCE
OR DERAIL THE DISH?

WELL, WHAT WOULD
YOU DO NEXT?

ADD GOLDEN RAISINS, SLICED
GRAPES OR GUMMY BEARS?

THE RAISINS...
ARE YOU SURE?

WELL, TO BALANCE THE
EARTHY CRUNCH OF THE NUTS,

I'M AFRAID YOU WOULD NEED
A CUP OF GOLDEN RAISINS.

THAT'S RIGHT.

DO YOU WANT TO GO
ON? REALLY... OKAY.

WHAT ABOUT SOMETHING
TO BOOST THE MAYO.

WOULD YOU STIR IN CAYENNE
PEPPER, GARLIC POWDER

OR CURRY POWDER?

CURRY POWDER...

IS THAT YOUR FINAL ANSWER?

WELL, SINCE IT
GETS ALONG SO WELL

WITH SWEET AND
SAVORY INGREDIENTS,

I'M AFRAID THAT TWO TEASPOONS
OF CURRY POWDER IS CORRECT.

NOW YOU HAVE
ACHIEVED BALANCE.

YOU CAN EAT NOW, OR
YOU CAN KEEP PLAYING.

WANT TO KEEP GOING?
OKAY.

TO ADD ANOTHER LAYER
OF FLAVOR AND TEXTURE,

YOU WOULD ADD
TOASTED CROUTONS,

BIAS-CUT CELERY OR POPCORN?

CROUTONS, HUH?

ARE YOU SURE YOU
WOULDN'T REALLY PREFER

A COUPLE STALKS OF CELERY
CUT THIN ON THE BIAS?

MAYBE YOU SHOULD USE
ONE OF YOUR LIFELINES.

CELERY... GONNA GO
WITH THE CELERY?

TWO STALKS OF CELERY,
BIASED CUT, IS CORRECT.

OKAY, STAKES ARE GOING UP
NOW, SO LISTEN CAREFULLY.

WHAT FRESH HERB WOULD
ENHANCE THE DISH

WITHOUT DISRUPTING THE
APPLES OR THE CURRY?

WOULD IT BE FRESH MINT,
CHOPPED LEMON GRASS

OR A PINCH OF POTPOURRI?

TAKE YOUR TIME, REALLY
THINK ABOUT THIS.

POTPOURRI, MINT...

LEMON GRASS IS
CERTAINLY DELICIOUS.

YOU'RE GONNA GO
WITH THE MINT?

DO YOU REALLY FEEL GOOD ABOUT
THIS DECISION... ARE YOU SURE?

WELL, A THIRD OF A CUP OF
MINT CHIFFONADE IS CORRECT.

CHIFFONADE, OF COURSE,
IS FRENCH FOR SHRED.

ISN'T COOKING FUN?

NOW TO MAKE CHIFFONADE, YOU WANT
TO STACK UP SEVERAL MINT LEAVES,

ROLL THEM AND
SLICE THEM THIN.

DO NOT CHOP, OR THE
EDGES WILL TURN BLACK.

NOW WE'LL JUST FOLD THAT
RIGHT INTO THE SALAD.

NOW THE STAKES ARE PRETTY
HIGH, SO WE BETTER STOP.

YOU WANT TO GO ON?

ARE YOU ABSOLUTELY CERTAIN?

OKAY, OUR FINAL QUESTION...

ALL THIS SWEETNESS COULD
STAND THE EARTHY HEAT OF

HALF A MEDIUM RED
ONION, SHREDDED,

OR A CUP OF POTTING SOIL.

I GUESS THAT ONE WASN'T
VERY HARD, WAS IT?

IT DOESN'T MATTER, YOU
WIN... THE ONION IS CORRECT.

NOW JUST FOLD ALL
THIS TOGETHER.

CHECK YOUR SEASONING AGAIN,

AND SERVE ON THE
TRADITIONAL LETTUCE LEAVES.

COULD WE HAVE STOPPED
ANYWHERE ALONG THE WAY?

SURE, WE'D HAVE
A GREAT SALAD,

BUT COME ON, IT'S NOT
LIKE WE'RE GAMBLING

WITH BEEF TENDERLOINS HERE.

NOW THAT IS A
WONDERFUL WALDORF.

NOW WHEN IT COMES
MIDNIGHT SNACKIN' TIME,

I USUALLY REACH
FOR APPLESAUCE.

WHEN IT COMES TIME
TO BRAISE PORK CHOPS...

APPLESAUCE.

CREPE FILLING...
APPLESAUCE.

POTATO PANCAKES...
DEFINITELY APPLESAUCE.

AND WHEN I REACH
FOR APPLESAUCE,

THIS IS THE APPLESAUCE
I REACH FOR.

IT'S ABOUT AS
EASY AS IT COMES.

BUT BEFORE WE GET TO THE
APPLE PART OF THE APPLESAUCE,

WE'VE GOT A LITTLE BIT OF
LIQUID CHEMISTRY TO DEAL WITH,

IN THE FORM OF
UNFILTERED APPLE JUICE.

YES, YOU COULD DO THIS
WITH THE REGULAR KIND,

BUT IT WON'T BE AS GOOD,

SO ONE CUP OF THE
UNFILTERED STUFF.

THERE WE GO.

NOW TO BRING OUT THE KIND
OF EARTHINESS OF THE JUICE,

I'M GONNA ADD JUST A
LITTLE BIG OF COGNAC.

YOU COULD USE BRANDY IF YOU
WANT, BUT I LIKE COGNAC BETTER.

I'M JUST GOING TO
ADD TWO TABLESPOONS.

THAT'S JUST ENOUGH
TO BRING OUT

A LITTLE SOMETHING
EXTRA IN THE JUICE.

I'M ALSO GONNA ADD
TWO TABLESPOONS--

ONE OUNCE--OF BUTTER.

AND SINCE BUTTER WEIGHS
THE SAME BY WEIGHT

AS BY VOLUME, I'M GONNA
DO IT BY DISPLACEMENT.

THERE WE GO.

NOW INTO A CONTAINER,

ALONG WITH THREE
TABLESPOONS OF HONEY.

NOW I HATE MEASURING
THIS WITH SPOONS,

'CAUSE, WELL, IT
GETS ALL GUNKED UP,

SO I USUALLY GIVE ONE
SQUIRT PER TEASPOON.

SO THAT'S GONNA
BE NINE TEASPOONS.

ONE, TWO, THREE, FOUR,

FIVE, SIX, SEVEN,
EIGHT, NINE...

NINE TEASPOONS EQUALS
THREE TABLESPOONS.

NOW THERE'S ONLY ONE
SPICE IN THIS DISH,

AND THAT IS CINNAMON.

IT'S ONLY GONNA TAKE
ABOUT HALF A TEASPOON,

AND THAT'S BECAUSE IN THE
PRESENCE OF FAT, THE BUTTER,

THE CINNAMON'S ACTUALLY
GONNA GET STRONGER.

IT'S GONNA HAVE ITS FLAVOR
REINFORCED A LITTLE BIT.

SO IT DOESN'T TAKE MUCH.

NOW DID I MENTION THAT THIS
IS A MICROWAVEABLE CONTAINER?

THAT'S RIGHT, IT ACTUALLY
IS GOOD FOR SOMETHING

BESIDES POPPING CORN
AND REHEATING COFFEE

AND MASHED POTATOES.

BUT FIRST, WE'VE
GOT APPLES TO PEEL--

SIX OF THEM, TO BE EXACT...

THREE GOLDEN DELICIOUS, FOR
SWEETNESS AND SMOOTHNESS,

AND THEN THREE
FUJIS FOR TARTNESS

AND A LITTLE BIT
OF ADDED TEXTURE.

NOW THE ONLY THING
YOU NEED TO PEEL

EVERYTHING SHORT
OF A WATERMELON

IS ONE OF THESE.

AND EITHER ONE
OF THEM STARTS

WITH TAKING THE VERY
TOP RING OFF THE APPLE.

NOW I TURN THE FRUIT
INSTEAD OF THE PEELER.

IT JUST WORKS
BETTER FOR ME.

NOW YOU CAN JUST CONTINUE
TO CIRCUMNAVIGATE THE GLOBE,

SO TO SPEAK,
SPIRALING DOWN.

I'VE SEEN A LOT OF LADIES
MAKING PIE IN MINNESOTA

USING THIS METHOD.

IT TAKES A LITTLE
BIT MORE PRACTICE,

BUT SOME FOLKS
SAY THAT IT IS, INDEED,

THE FASTEST WAY
TO PEEL AN APPLE.

AND OF COURSE, YOU'VE GOT...

WELL, WHATEVER
THAT'S GOOD FOR.

QUARTER, SEED, THEN GIVE
EVERYTHING A GOOD SHAKE.

IT'S KIND OF LIKE
MAKING A BIG MARTINI.

THEN OPEN THE LID, JUST ONE
CORNER, A LITTLE CRACK.

THAT'LL LET STEAM
OUT AS IT GENERATES.

IF YOU FORGET TO DO THIS,

THE LID'S GONNA GO OFF
IN THERE LIKE A MORTAR.

IT'LL BE MESSY...
YOU DON'T WANT THAT.

NOW IF YOU'VE
GOT A CAROUSEL

THAT AUTOMATICALLY
TURNS THE FOOD,

NUKE THIS ON HIGH
FOR TEN MINUTES.

IF YOU DON'T
HAVE A CAROUSEL,

YOU MIGHT CONSIDER
DONATING YOUR MACHINE TO
THE LOCAL APPLIANCE MUSEUM,

OR AT THE VERY LEAST,
BUYING ONE OF THOSE

WIND-UP MICROWAVE
CAROUSELS.

IF YOU CAN'T MANAGE THAT,

THEN OPEN THE DOOR EVERY
TWO MINUTES DURING COOKING

AND JUST TURN THE
CONTAINER A QUARTER TURN.

NOW INSIDE THE MICROWAVE, A
DEVICE CALLED A MAGNETRON TUBE

SPRAYS A FLUCTUATING STREAM
OF SOUPED-UP TV RAYS,

CALLED MICROWAVES,
INTO A REFLECTIVE FAN,

WHICH BOUNCES THE ENERGY AROUND
THE METAL ENCLOSURE OF THE
OVEN.

ANY FOOD THAT GETS IN
THE WAY IS PENETRATED,

AND ASYMMETRICAL MOLECULES,
LIKE
FAT, SUGAR AND WATER, VIBRATE,

CREATING FRICTION, THEREFORE
HEAT, WHICH COOKS THE FOOD.

NOW SINCE THE AIR IN THE
OVEN ISN'T ACTUALLY HEATED,

FOODS THAT REQUIRE BROWNING,
LIKE MEATS OR BREAD,

DON'T TASTE OR LOOK
GOOD WHEN MICROWAVED.

THIS, ON THE
OTHER HAND, DOES.

NOW YOU CAN LEAVE
THIS EXACTLY AS IT IS

AND SERVE IT CHUNKY,

OR YOU CAN MASH IT... GIVE
IT THE OLD RUSTIC TREATMENT,

OR MY FAVORITE...
BUZZ IT ALMOST SMOOTH.

NOW IF YOU'RE NOT
SERVING RIGHT AWAY,

LET THIS COOL TO
ROOM TEMPERATURE,

THEN JUST CHILL IN
THE REFRIGERATOR.

YOU'LL NOTICE THAT OVER
THE NEXT TWO, THREE DAYS,

THE FLAVOR'S
GOING TO INTENSIFY.

IT'S GONNA GET EVEN
BETTER THAN IT IS.

TIGHTLY COVERED
AND REFRIGERATED,

THIS'LL KEEP TWO,
MAYBE THREE WEEKS.

WHAT GIVES A GOOD BAKING
APPLE THE BACKBONE

TO STAND UP TO
AN OVEN'S HEAT?

THE SAME STUFF THAT GIVES
US BACKBONE... CALCIUM.

APPLES HIGH IN THE
MINERAL--BALDWINS,

NORTHERN SPY, ROMES,
GRANNY SMITHS AND BRAEBURNS--

WILL SOFTEN AS COOKED.

BUT LIKE WEEBLES,
THEY WON'T FALL DOWN.

ONE OF THE FIRST CREATIONS

TO EMERGE FROM THE HOTBED
OF AMERICAN DESSERT DESIGN

THAT WAS TO BE KNOWN AS
PENNSYLVANIA DUTCH COUNTRY

WAS THE APPLE CRISP,

AN INCREDIBLY SIMPLE
DEVICE OF JUST APPLES

BAKED IN A BOWL IN
THEIR OWN JUICES,

BUT TOPPED WITH A
WONDERFUL OATMEAL DEVICE

CALLED A STREUSEL.

NOW ON TOP OF BEING
JUST INSANELY DELICIOUS,

THE STREUSEL IS
INFAMOUS FOR LEAVING

AN ALMOST CHISEL-CHIPPING
RESIDUE ON THE BAKEWARE.

NOW WE HAVE BYPASSED
THAT PROBLEM

BY GOING WITH AN
EDIBLE BOWL--THE APPLE.

BUT FIRST, THE
STREUSEL TOPPING.

IT DOESN'T GET
SIMPLER THAN THIS.

IT STARTS WITH THREE-QUARTER
CUPS OF PLAIN OLD OATMEAL...

NOT INSTANT OATMEAL,
NOT QUICK OATMEAL,

NOT THE OATMEAL THAT COMES
IN THE LITTLE ENVELOPES

THAT HAS THE BROWN
SUGAR AND CINNAMON

ALREADY MIXED INTO IT...

AND THE SAME AMOUNT
OF ALL-PURPOSE FLOUR,

THREE-QUARTERS OF A CUP...

TWO-THIRDS OF A CUP OF
LIGHT GOLD BROWN SUGAR.

IT'S NOT THE DARK STUFF,
IT'S JUST THE GOLD STUFF.

WHEN YOU MEASURE
IT OUT, PACK IT DOWN

AND THEN RAKE IT, OKAY?

THAT'S ONE-THIRD,
AND THAT'S TWO-THIRDS.

ONE TEASPOON OF
GROUND CINNAMON.

GET THROUGH MY SPOONS HERE...

AND THAT'S GONNA BE
THE PRIMARY SEASONING.

BUT TO BACK THAT UP AND GIVE
IT A LITTLE BIT OF DIMENSION,

I'M GONNA ADD HALF
A TEASPOON OF GINGER.

GINGER AND CINNAMON REALLY
WORK WELL TOGETHER AS A TEAM,

AND YOU REALLY DON'T NOTICE
THAT THE GINGER IS THERE

WHEN THERE'S A LITTLE
BIT MORE OF THE CINNAMON.

AND FINALLY, BUT ALWAYS,

A PINCH OF KOSHER SALT.

THIS DOES NOT MAKE THE
DESSERT TASTE SALTY.

REMEMBER, SALT IS
A FLAVOR ENHANCER.

IT'S ACTUALLY GONNA MAKE
THE APPLES TASTE MORE APPLY,

THE CINNAMON TASTE
MORE CINNAMONY--

YOU GET THE DRIFT.

SO JUST KIND OF STIR THIS
ALL TOGETHER WITH YOUR HANDS.

AND THEN WE'RE GONNA
WORK IN ONE STICK

OF COLD BUTTER, DICED.

THE SMALLER THE PIECES
THAT IT'S CUT IN

BEFORE YOU START,
THE BETTER.

NOW FOR THE NEXT 30
SECONDS--MINUTE, TOPS--

FOLD WITH YOUR HANDS.

JUST GET IN THERE
WITH YOUR FINGERTIPS

AND SQUEEZE THE BUTTER
AGAINST THE OATMEAL.

THERE, THAT'S
WHAT YOU WANT.

IT'S STILL CHUNKS OF
BUTTER, IT'S STILL CRUMBLY.

AND THE BUTTER IS STILL NICE
AND
HARD, WHICH IS WHAT YOU WANT.

IF IT GETS SOFT ON
YOU WHILE YOU'RE WORKING,

PUT IT IN THE FRIDGE
FOR A LITTLE WHILE

AND LET IT GET TO HARD AGAIN
BEFORE YOU START WORKING.

SO WE'RE GONNA PARK THAT AND
TURN ATTENTION TO THE APPLES.

YOU'RE GONNA NEED
A CUTTING BOARD.

WELL, WILL YOU
LOOK AT THAT!

AND YOU'RE GONNA
NEED A PARING KNIFE

AND YOUR MELON BALLER.

NOW THE MOST IMPORTANT THING
ABOUT CARVING UP APPLES

OR, WELL, FRUITS OR
ANYTHING, IF YOU ASK ME,

IS YOU DON'T DO
IT UP IN MIDAIR.

THIS RESULTS IN
PUTTING YOUR EYE OUT.

YOU WANT TO KEEP
IT ON THE BOARD.

CUT OFF THE BOTTOM JUST
ENOUGH TO OPEN IT UP

AND GET A NICE,
STABLE PLATFORM,

WHICH WE'VE GOT.

KNIFE IN JUST AT THE
APEX OF THE CURVE,

AT ABOUT A 45 ANGLE.

DO NOT GET OUT YOUR PROTRACTOR
IF YOU ARE SO INCLINED,

JUST GUESS.

AND MOVE THE APPLE
AGAINST THE KNIFE BLADE.

I AM NOT CUTTING
TOWARDS MY HAND.

I AM HOLDING THE
KNIFE BASICALLY STILL,

JUST MOVING IT IN AND
OUT WHILE TURNING THE
APPLE INTO THE KNIFE.

IT'S THE SAFEST WAY TO GO.

AND THEN YOU GET A
NICE, LITTLE LID.

IT'S ALMOST LIKE CUTTING
THE TOP OUT OF A JACK-O-
LANTERN FOR HALLOWEEN.

NOW WE STILL GOT THE
CORE INSIDE THERE,

SO THAT'S WHERE THE
MELON BALLER COMES IN.

JUST DIG RIGHT DOWN
IN TOWARDS THE CORE

AND KIND OF JUST
TURN THAT CORE OUT.

THERE, NOW IF YOU SEE THAT
LITTLE STAR IN THE BOTTOM,

THAT MEANS THAT YOU'VE
GOTTEN ALL THE SEEDS
OUT, AND THAT'S GREAT.

SO WE'VE GOT A NICE,
LITTLE RESERVOIR IN THERE.

AND JUST REPEAT THAT
WITH ALL THE APPLES.

SO, STREUSEL COMES
OUT OF THE FRIGERATOR.

BUT BEFORE WE PACK
THESE BAD BOYS UP,

WE'VE GOT THIS LITTLE RESERVOIR
IN HERE TO DEAL WITH.

AND I LIKE TO FILL
IT UP WITH HONEY.

YOU DON'T EVEN HAVE
TO MEASURE IT.

JUST SQUEEZE IT
RIGHT IN THERE,

ALMOST TO THE TOP OF
THAT LITTLE RESERVOIR.

SO ONCE THE LITTLE
RESERVOIRS ARE FULL,

I'M GONNA NEED
A BAKING DISH.

AND YOU'RE GONNA WORK
RIGHT OVER THE BOWL.

SO TAKE AN APPLE,

SCOOP UP A NICE, BIG
HANDFUL OF STREUSEL

AND JUST LITERALLY
POUR IT RIGHT ON TOP.

THEN, YOU'RE GONNA PRESS
THIS FIRST ADDITION DOWN.

LIKE THAT, LIGHTLY...
ALMOST 'TILL IT'S SMOOTH.

THEN YOU'RE GONNA
ADD ANOTHER LAYER.

AND JUST SPRINKLE
THAT ONE ON

AND INTO THE BAKING DISH.

NOW I LIKE TO USE AS
SMALL A PAN AS POSSIBLE,

BECAUSE I THINK IT KIND OF
HELPS THE APPLES TO COOK.

THE HEAT KIND OF
BOUNCES OFF THE PAN

AND BROWNS THE OUTSIDE.

BUT YOU DON'T WANT 'EM
TOUCHING, SO JUST SPACE 'EM OUT

SO THAT THEY'RE NOT
TOUCHING EACH OTHER

OR THE SIDES OF THE PAN.

THERE... NOW
INTO A 350 OVEN,

EITHER IN THE MIDDLE
OR TOP RACK IS FINE.

AND GONNA SET THE
TIMER FOR 40 MINUTES.

AND I'M NOT EVEN
GONNA LOOK IN THERE

UNTIL THIS GOES OFF.

NOW SINCE EVERY APPLE
VARIETY IS DIFFERENT,

IT'S IMPOSSIBLE TO PIN A
COOKING TIME ON THE DESSERT.

YOU MUST APPLY THE
CHARMIN SQUEEZE.

NOW IF YOU'RE USED TO
HANDLING NUCLEAR MATERIAL
WITH YOUR BARE HANDS,

YOU CAN USE YOUR
FINGERS FOR THIS.

ME, I'LL STICK WITH TONGS.

JUST GRAB ALONG THE EQUATOR
AND SQUEEZE GENTLY.

IF NOTHING HAPPENS, YOU'VE
GOT MORE BAKING TO DO.

BUT IF THE FRUIT YIELDS
TO THE WILL OF THE TONG,

LIKE THAT, TIME'S UP.

NOW WHILE YOU'RE HERE, YOU
MIGHT AS WELL CHECK 'EM ALL,

BECAUSE ONE RAW APPLE
SPOILS THE BUNCH.

SOUNDS FAMILIAR,
DOESN'T IT?

LIKE AVOCADOS AND BANANAS,

APPLES ARE AUTOSTIMULATORS.

IT MEANS THEY'RE CAPABLE
OF RIPENING EVEN AFTER
THEY'RE PICKED.

NOW THIS MEAN TRICK
IS MADE POSSIBLE BY
A GAS CALLED ETHYLENE,

WHICH IS PRODUCED
BY THE FRUIT ITSELF.

APPLES, IN FACT, ARE SUCH
PROLIFIC ETHYLENE PRODUCERS

THAT AN UNDERRIPE
BUNCH OF BANANAS

WILL RIPEN IN HALF THE TIME

IF CLOSED IN A PAPER
BAG WITH A RIPE APPLE.

NOW ETHYLENE PRODUCTION,
UNFORTUNATELY, SIGNALS

THE APPLE'S FINAL DEMISE.

BUT IT CAN BE HALTED,
OR AT LEAST SLOWED DOWN,

IF THE APPLE IS KEPT COLD
AND IS DEPRIVED OF OXYGEN.

NOW NEW ENGLAND GROWERS,
A CENTURY AGO,

USED TO SEAL THEIR
APPLES IN BARRELS

IMMEDIATELY AFTER HARVEST,

AND THEY SUNK THEM IN LAKES
AND RIVERS FOR THE WINTER.

WHEN RETRIEVED
AFTER SPRING THAW,

THE FRUIT HADN'T
AGED A DAY.

TODAY, AIRTIGHT CAULDRONS
LOADED WITH NITROGEN GAS

HAVE REPLACED
THE SUNKEN BARRELS,

MAKING IT POSSIBLE FOR AN
APPLE PICKED YOUNG IN NOVEMBER

TO RIPEN HERE IN YOUR
FRIDGE COME FEBRUARY.

NOW YOU CAN ADD TO THE
LONGEVITY OF YOUR APPLES

BY KEEPING THEM
IN PLASTIC BAGS.

I LIKE THE ONES WITH
LITTLE HOLES IN THEM.

KEEP THEM REFRIGERATED

AND AWAY FROM OTHER
ETHYLENE PRODUCERS,

UNLESS, OF COURSE, YOU'RE TRYING
TO SPEED THE HANDS OF TIME.

AND BE SURE TO REMOVE ANY BAD
APPLES THAT SHOW THEMSELVES.

SEE, ONCE JUST A SINGLE APPLE
GOES ROTTEN TO THE CORE,

IT'S ETHYLENE
PRODUCTION SKYROCKETS,

AND THAT DEFINITELY WILL
SPOIL THE WHOLE BUNCH.

NOW WE HOPE WE'VE
PIQUED YOUR INTEREST IN

AND APPETITE FOR THE
GREAT AMERICAN APPLE.

YOU KNOW, THEY REALLY
ARE A LOT LIKE AMERICANS.

THEY'VE GOT SO MANY
INDIVIDUAL CHARACTERISTICS

THAT YOU JUST CAN'T
RIGIDLY CATEGORIZE THEM.

YOU'VE GOT TO SPEND
SOME TIME WITH THEM,

GET TO KNOW THEM
ON THEIR OWN TERMS.

NOW YOU CAN USE
THESE THREE DISHES

AS KIND OF GAUGES TO
FAMILIARIZE YOURSELF

WITH THE APPLE NATION AND WHAT
IT CAN DO IN YOUR KITCHEN.

OH, JEEZ... I HATE
TO SEE THOSE GUYS.

THAT'S WHY I EAT
ONE OF THESE A DAY.

YOU SEE, BESIDES FIVE
FULL GRAMS OF FIBER,

APPLE SKIN CONTAINS A
POWERFUL ANTIOXIDANT.

IT'S CALLED FLAVINOIDS.

AND SOME NEW RECENT
RESEARCH SHOWS

THAT IT MAY ACTUALLY LOWER
BOTH HEART ATTACKS AND CANCER.

EXCUSE ME.

HI YA, DOC...
HERE YOU GO.

THIS SHOULD KEEP YOU
AWAY FROM YOURSELF
FOR AT LEAST A DAY.

HOW YA LIKE
THEM APPLES?

SEE YA.

AND WE'LL SEE YOU...

NEXT TIME, ON "GOOD EATS."

* GOOD EATS *