Good Eats (1999–2012): Season 4, Episode 2 - Pressure Cooking Broth - full transcript

MY NOSE...

HEY, SLEEPYHEAD,
WAKE UP.

MARSHA...
MARSHA!
WHAT?

YOU'RE ON
MY SOFA.
I KNOW.

WHY?
I'M SICK,
I HAVE THE FLU.

FLU?

YOU CATCH INFLUENZA
AND COME TO MY HOUSE.

AGAIN, I MUST ASK,
"WHY?"

WHAT IS THAT,
A PRESCRIPTION?
YEAH.

A PRESCRIPTION
FOR BROTH?
MM-HMM.

OH, YOU WANT ME
TO FILL THIS FOR YOU.
YES, PLEASE.



WHAT DO I LOOK LIKE,
FLORENCE NIGHTINGALE?

TAKE IT HOME TO RONCO,
GET HIM TO DO IT
FOR YOU.

OH, FINE,
I'LL DO IT MYSELF!

HEY, WHAT IS THAT,
GIVE ME THAT!

OH, MARSHA,
BOB'S BEEFY BROTH?
YEAH.

SAY IT AIN'T SO.
OKAY,
IT AIN'T SO,
GIVE IT BACK.

WELL, IT APPEARS
THAT MY POOR, SICK
ADDLE-MINDED SISTER

HAS GOTTEN
HERSELF ADDICTED TO
OVER-THE-COUNTER BROTHS.

TIME FOR SOME
TOUGH LOVE.

GIVE THAT HERE,
IT'S NOT GOOD FOR YOU!
NO, I DON'T CARE!

WELL, I'LL CARE ENOUGH
FOR BOTH OF US.

JOIN US AS WE TRIP
TO BROTH FANTASTIC.

WELL, I DON'T HAVE TIME
FOR THAT SILLY SHOW.
YOU'VE GOT...
IT'S NOT SILLY.

SIMPLE THOUGH IT SEEMS,



HAVING THE ABILITY
TO TRANSLATE MEAT
INTO A LIQUID FORM

IS A VERY POWERFUL
AND FLEXIBLE TOOL.

BESIDES THE OBVIOUS
MEDICINAL PURPOSES,

WITH A GOOD BROTH
AROUND,

YOU CAN ALWAYS INFUSE
A MYRIAD OF OTHER FOODS

WITH MEATY,
OTHERWORLDLY GOODNESS.

ALL IT TAKES IS
A LITTLE KNOW HOW
AND THE RIGHT TOOL.

AND I DON'T MEAN THAT!

SO BRING OUT
YOUR VERY-NEARLY,
ALMOST-DEAD...
(Marsha sneezes)

IT'S TIME
FOR "GOOD EATS."

DON'T GET ANY OF THAT
ON THE SOFA!
OKAY.

SOUP DERIVES FROM
THE OLD GERMAN WORD "SUP,"

AND IT'S THE ONLY FOOD
THAT I KNOW OF TO INSPIRE
SUCH DEVOTION

AS TO HAVE A MEAL
NAMED AFTER IT, SUPPER.

SOUP HAS ALSO INSPIRED
ITS SHARE OF WITTICISMS.

MOLIèRE, FOR INSTANCE, WROTE
"I LIVE ON GOOD SOUP,
NOT FINE WORDS."

BEETHOVEN CHIMED IN WITH,
"ONLY THE PURE OF HEART
CAN MAKE A GOOD SOUP."

A YIDDISH PROVERB STATES,
"WORRIES GO DOWN BETTER
WITH SOUP,"

WHILE AN EQUALLY POETIC
SPANISH VERSE PROCLAIMS,

"OF SOUP AND LOVE,
THE FIRST IS BEST."

SINCE SOUPS, IN GENERAL,
AND BROTHS AND BOUILLONS,
IN PARTICULAR,

WERE THOUGHT TO CONTAIN THE
VITALITY OR THE LIFE ESSENCE

OF THE ANIMALS
THAT WENT INTO THEM,

THEY USED TO OCCUPY
A SHADOWY TERRITORY
BETWEEN FOOD AND MEDICINE.

IN FACT, MANY OLD BROTH RECIPES
ARE NAMED FOR THE AILMENT
THEY WERE MADE TO CURE --

GOITER BROTH,
COLICKY-BABY BROTH,

AND, OF COURSE,
THE EVER POPULAR,
PLAGUE BROTH.

TODAY, MOST OF US HAVE
TO TAKE THE CURE EITHER
FROM CANS OR EVEN WORSE...

MR. BROWN, IT'S TIME
FOR OUR BROTH.
OH, GOODY.

THANK YOU, NURSE.

MEDICINAL, YES,
BUT IRONIC, TOO.

LET'S FACE IT,
IF WE'RE TO LAND A BROTH

WITH ANY CULINARY
OR CURATIVE CREDS,

WE'RE GONNA HAVE
TO MAKE IT OURSELVES.

BUT FIRST,
WE NEED TO BONE UP
ON A LITTLE VOCABULARY.

LET'S START WITH
THE WORD STOCK.

NOW IN ITS POPULAR USAGE,

IT'S OFTEN USED
INTERCHANGEABLY
WITH THE WORD BROTH.

BUT THE TRUTH IS,
TO MAKE A STOCK,
TECHNICALLY THAT IS,

YOU ONLY NEED
TWO INGREDIENTS --

WATER... AND,
OF COURSE, BONES.

SURE YOU CAN ADD SEASONINGS
AND VEGETABLES AND WHATEVER
YOU LIKE,

BUT IN THE END
IT COMES DOWN TO
WATER AND BONES.

THE WORD STOCK, IN FACT,
REFERS TO THE TRUNK
OF A TREE

WITHOUT ANY BRANCHES
OR LEAVES ATTACHED.

AND IT'S A PRETTY FAIR
CULINARY ANALOGY,

BECAUSE ONCE
THESE BONES HAVE...

WELL, NOT THESE BONES,
BUT YOU GET THE POINT.

ONCE THE BONES
AND JOINTS HAVE GIVEN UP
THEIR CONNECTIVE TISSUE

TO THE WATER OVER THERE,

YOU'RE LEFT WITH A LIQUID
THAT'S GOT A LOT OF BODY,

KIND OF AN UNCTUOUS MOUTH FEEL,
BUT NOT A WHOLE LOT OF FLAVOR.

THAT'S WHY MOST
CLASSIC SAUCES HAVE
STOCKS AT THEIR BASE,

BUT YOU WOULD NEVER
ORDER UP A BOWL OF STOCK
AS AN APPETIZER,

AT LEAST I KNOW I WOULDN'T.

THEN COMES THE WORD BROTH.

NOW BROTH IS MEDIEVAL SPEAK
FOR BREW AND THAT'S EXACTLY
WHAT IT IS.

IT'S BASICALLY WATER
THAT HAS HAD MEAT
AND/OR VEGETABLES

COOKED, OR BREWED, IN IT.

NOW IF YOU FILTER OUT
THESE BITS AND PIECES,
YOU'VE GOT BROTH.

IF YOU LEAVE THEM IN,
YOU'VE GOT SOUP.

BUT OF COURSE,
EVEN THE BEST BROTHS

ALWAYS HAVE A LITTLE...
JUST FOR BODY.

NOW WHEN IT COMES
TO BROTHABLE CRITTERS,
CHICKENS USED TO BE KING.

BUT MODERN CHICKENS
ARE USUALLY SLAUGHTERED

LONG BEFORE THEY ATTAIN
ANY REAL BROTHABLE FLAVOR.

PORK IS A PROBLEM, TOO.

HAM IS A REALLY
GOOD SEASONING,

BUT BY IN LARGE,
PORK BROTHS ARE JUST
A LITTLE TOO PIGGY.

THAT BRINGS US TO MY
BROTH BEAST OF CHOICE,
BEEF.

AND ODDLY ENOUGH,
THE BEST BROTH PIECES

COME FROM RADICALLY
DIFFERENT ENDS OF
THE ANIMAL.

FIRST WE HAVE THE SHANKS,
OR THE CROSSCUT PIECES
OF THE FOREARM.

THEY LOOK LIKE
MEATY DONUTS,

AND THEY'VE ALWAYS
GOT A ROUND BONE,
JUST OFF-CENTER.

OKAY, AT THE OTHER END
OF THE ANIMAL,

WE HAVE THE OXTAIL,

WHICH DOESN'T HAVE
ANYTHING TO DO WITH AN OX.

I GUESS MARKETERS THINK
IT SOUNDS BETTER
THAN COWTAIL.

THESE ARE ALSO CROSSCUT,
AND THEY LOOK LIKE

LITTLE BITTY VERSIONS
OF THE SHANK.

NOW ASIDE FROM BEING
VERY, VERY CHEAP

AND CONTAINING A GOOD BIT
OF CONNECTIVE TISSUE,

THESE HUMBLE HUNKS
YIELD UNEQUAL BEEFINESS
FOR THE BUCK.

FOR ONE BATCH OF BROTH,
YOU GO WITH THREE POUNDS

AND JUST SPLIT IT UP
AS EVENLY AS YOU CAN,

DEPENDING, OF COURSE,
ON THE PACKAGING.

I'M BACK.
IS IT SOUP, YET?

NO, NO, IT'S
NOT SOUP YET.

UNFORTUNATELY,
THIS BODY-BUILDING
TRANSFORMATION

OF COLLAGEN TO GELATIN
TAKES TIME.

IN FACT, TO DO IT RIGHT,
IT TAKES A WHOLE LOT OF TIME.

OF COURSE, TIME IS
ONE OF THOSE THINGS

THAT MODERN COOKS
DON'T HAVE A LOT OF.

LUCKILY, WE CAN SUBSTITUTE
AN INGREDIENT THAT WE DO
HAVE A LOT OF...

PRESSURE.

NOW WE ALL LIVE UNDER PRESSURE,
AND DEPENDING ON OUR ELEVATION,

IT'S USUALLY
ABOUT 14 POUNDS
PER SQUARE INCH.

NOW AMONG
OTHER THINGS,

THIS PRESSURE KEEPS THE GAS
IN OUR BLOOD DISSOLVED.

NOW IF A SCUBA DIVER
DIVES TOO DEEP,

THE PRESSURE OF
THE SURROUNDING WATER

WILL SQUEEZE EVEN
MORE GAS INTO HIS BLOOD,
SUPERSATURATING IT.

IF SAID DIVER
SURFACES TOO QUICKLY,

THE PRESSURE DROPS
AND THE GAS ESCAPES...
VIOLENTLY.

THE BLOOD TECHNICALLY BOILS

AND THE DIVER,
NOW SUFFERING
FROM THE BENDS,

MUST BE PLACED INTO
A RECOMPRESSION CHAMBER,
JUST LIKE THIS.

PRESSURIZED AIR
IS INTRODUCED

AND THE BUBBLES
ARE FORCED BACK
INTO THE BLOOD.

PRESSURE COOKERS DO
EXACTLY THE SAME THING,

ONLY IN THEIR CASE,
HEAT CREATES STEAM,
WHICH EXPANDS,

CREATING 15 POUNDS
PER SQUARE INCH OF PRESSURE,

WHICH RAISES THE BOILING POINT
OF THE REMAINING LIQUID
TO 250 DEGREES.

FOODS PLACED IN SUCH
A CULINARY WARP DRIVE,

COOK IN 2/3 LESS TIME
THAN THEY WOULD IN
BOILING WATER.

NOW EARLY PRESSURE COOKERS
HAD A NASTY HABIT OF BLOWING
SKY HIGH,

BUT TODAY'S COOKERS ARE
AS SAFE AND AS EFFICIENT
AS OUR GOOD FRIEND W,

ONLY A LOT FRIENDLIER
TO USE.

SHE'S BACK THERE,
ISN'T SHE?

I KNOW ONE COOK
I'D LIKE TO APPLY
SOME PRESSURE TO!
OH, THAT'S SWEET, W,

BUT I DON'T REALLY
NEED A HUG JUST NOW.

I COULD USE SOME
PRESSURE COOKER ADVICE.
WELL, ALL RIGHT,
COME ON.

ALL PRESSURE COOKERS
UTILIZE A HEAVY POT OR PAN,

A LID THAT LOCKS,
AN AIR-TIGHT SEAL,

AND A PRESSURE-CONTROL
DEVICE.
A DEVICE,
WHAT KIND OF DEVICE?

WELL, THAT DEPENDS.
NOW I RECOGNIZE
THIS ONE.

MY GRANDMOTHER HAD ONE
LIKE THIS AND IT JIGGLED
THE WHOLE TIME IT COOKED.

YES, FIRST GENERATION
WERE JIGGLE-TOP COOKERS.

THEY DID THE JOB
FOR A REASONABLE PRICE,

BUT THEY REQUIRE
CONSTANT FINESSING,

LOSE A GREAT DEAL
OF MOISTURE THROUGH
THE STEAM,

AND THEN THERE
IS THE NOISE.

YEAH, THERE'S GOTTA
BE A 21st CENTURY
ALTERNATIVE HERE.

A MODIFIED FIRST GENERATION,
INSTEAD OF A WEIGHT,

THEY USED A SOPHISTICATED
SPRING-LOADED VALVE

AND THERE'S
LESS MOISTURE LOSS
AND LESS NOISE.
OKAY, LOOKS GOOD.

OOH, WHAT ABOUT
THIS ONE BACK HERE,

THIS LOOKS LIKE
A WHOLE DIFFERENT DEAL.
THAT IS A SECOND
GENERATION COOKER.

INSTEAD OF A WEIGHT,
IT HAS A SPRING-LOADED ROD
THAT MAINTAINS THE PRESSURE.

OH, IT'S KINDA LIKE
A TIRE-PRESSURE GAUGE.
EXACTLY.

THEY'RE PRECISE,
QUIET, BUT OFTEN
EXPENSIVE.
ALL RIGHT,

WELL, THERE'S GOTTA BE
SOME KIND OF GENERAL
GUIDELINES HERE.

WELL, THE SIX-QUART COOKER
IS PROBABLY THE MOST REASONABLE
FOR THE AVERAGE COOK.

YOU WANT DOUBLE HANDLES
FOR SAFE MOVING

AND CHECK OUT
THE MANUAL.
THE MANUAL...

IT'S A POT, WHY DO
I NEED TO CHECK OUT
THE MANUAL?

DESIGNS VARY
FROM MANUFACTURER
TO MANUFACTURER,

SO GOOD INSTRUCTIONS
ARE A MUST.

HOWEVER, I DOUBT THAT
YOU WOULD READ THEM.
OH, I DON'T KNOW,

I DO SOMETIMES RUN OUT
OF COMIC BOOKS.

IS THAT ALL?
ALMOST,
PICK IT UP.

IT'S HEFTY.
EXACTLY.

WITH PRESSURE COOKERS,
HEAVY IS BETTER.

REMEMBER,
IF IT FEELS CHEAP,
IT PROBABLY IS.

IF IT FEELS CHEAP,
IT PROBABLY IS --
I'VE GOT IT.

NOW...
WHAT?

NOTHING.

(Alton)
BROWNED MEAT ALWAYS PRODUCES
A BETTER-TASTING BROTH
THAN UN-BROWNED MEAT,

SO MY PRESSURE COOKER
IS OVER HIGH FLAME

WHERE IT IS GOING TO STAY
UNTIL IT'S NICE AND TOASTY.

MEANWHILE,
WE PREP THE MEAT.

WE'VE GOT OUR SHANKS
AND OXTAILS HERE

AND WE'RE GONNA HIT IT WITH
A LITTLE BIT OF CANOLA OIL.

IT DOESN'T TAKE MUCH,
JUST ENOUGH TO COAT

AND WE'LL USE KOSHER SALT
WHICH IS MY ROCK OF CHOICE,

WHENEVER SALT
IS CALLED FOR.

NOW THE OIL IS BASICALLY
GOING TO WORK AS A CONDUCTOR.

IT'S GONNA HELP THE HIGH HEAT
OF THE PAN TO MOVE INTO THE MEAT
VERY, VERY QUICKLY.

OKAY, THE SALT IS GOING
TO ADD FLAVOR ON ONE HAND,

BUT IT'S GONNA DO SOMETHING
MORE SUBTLE.

IT'S GONNA REACH DOWN
AND COAX UP SOME OF THE
PROTEIN-LADENED JUICES

THAT ARE HIDING JUST UNDER
THE SURFACE OF THE MEAT.

AND ONCE THEY ARE UP
ON THE SURFACE,

THEY CAN TAKE PART
IN THE MAILLARD MADNESS
AND THAT MEANS MORE FLAVOR.

SO ONCE WE KNOW
THIS IS REALLY HOT,

AND IT IS,
THE MEAT GOES IN.

BUT HOW IT GOES IN
IS REALLY IMPORTANT,

BECAUSE IF THAT
PAN GETS CROWDED,

THIS STUFF IS
NOT GOING TO BROWN.

OKAY, SO BE VERY CAREFUL
ON HOW YOU ARRANGE.

I'M NOT GONNA PUT ALL
THE SHANKS IN AT ONCE.

YOU WANT TO MAKE SURE
THERE IS AN INCH OR SO
AROUND ALL THE PIECES.

I'M GOING TO END UP
DOING THIS IN TWO SHIFTS
AND THAT'S OKAY.

NOW WHILE THAT GOES ON,
WE CAN GO FOR THE OTHER
INGREDIENTS.

JUST DON'T GO FAR,

BECAUSE JUST BEYOND MAILLARD,
LIES BURNT AND THAT'S NOT
GOOD EATS.

NOW LET'S JUST SEE
WHAT WE HAVE LEFT
AROUND HERE.

AH, THE PERFECT
AROMATIC BEGINNING

TO JUST ABOUT EVERYTHING
ON EARTH... ONIONS.

AND IT LOOKS LIKE
WE'VE GOT TWO MEDIUMS HERE

AND THEY'RE QUARTERED,
WHICH IS FINE.

WE'RE ALSO GONNA
NEED SOME CELERY.

TWO RIBS, CLEANED,
BUT NOT CUT.

A COUPLE STICKS OF CARROTS
WOULD BE NICE, TOO.

THE SAME THING,
PEELED, CLEANED,
NOT CHOPPED.

AH, SOME PARSLEY
WOULD BE GOOD

AND WE'VE GOT STEMS, WHICH
IS ALL YOU REALLY NEED.

SOME LEFTOVER GARLIC,
A COUPLE CLOVES OF THIS,

OF COURSE, YOU WOULD ONLY
KEEP THIS IN THE REFRIGERATOR
IF IT'S PEELED AND WRAPPED.

LAST BUT NOT LEAST...
PEPPERCORNS,

WHICH YOU DEFINITELY
WOULD NOT KEEP IN HERE.

ABOUT A TEASPOON WILL DO.

AND WE'VE GOT...
(Marsha whining)
ALTON...

DON'T WORRY, SIS,
(Marsha coughing)

WE'LL HAVE YOU
OFF MY SOFA AND OUT
OF MY HOUSE IN NO TIME.

HEY, I LIKE TV WORK,
DON'T YOU?

OKAY, HERE WE GO, WE'VE GOT
OUR VEGETABLES ASIDE,

AND IT'S ABOUT TIME
TO GIVE THIS A TURN.

IF IT STICKS A LITTLE BIT,
DON'T BE SURPRISED.

THAT'S WHAT WE'RE
LOOKING FOR...

THIS NEEDS TO LOOK
LIKE THAT.

SO GIVE EVERYTHING
A ROLL.

AND DON'T MOVE IT AROUND,
ONCE YOU'VE GOT IT FLIPPED,
LEAVE IT ALONE.

THIS ISN'T A SAUTE, OKAY,
SEARING IS A DIFFERENT PROCESS

AND IT DOES TAKE
A LITTLE BIT OF TIME.

BUT DOING IT
IN TWO SHIFTS
WILL STILL BE FASTER

THAN IF YOU TRIED TO PUT
EVERYTHING IN AT ONCE.

NOW THE FINAL BATCH OF MEAT
HAS BROWNED QUITE NICELY.

EVERYTHING IS
OUT OF THE POT,

BUT THERE'S
A GOOD BIT OF FAT
IN THERE AND YOU KNOW WHAT,

THERE'S NO REASON
TO ACTUALLY EAT THAT STUFF,

SO PAPER TOWEL AND JUST
SWAB UP AS MUCH OF THE FAT
AS YOU CAN GET.

YOU DON'T WANT TO GET ALL
THE FLAVORFUL BROWN BITS,

BUT THIS STUFF
WE DON'T REALLY NEED.

THERE, AND WE'LL JUST
GET RID OF THAT.

OKAY, EVERYBODY,
BACK IN THE POT --

JUICES AND ALL,
EVERYTHING --

VEGETABLES IN THE POT,
CARROTS IN THE POT.

BELIEVE ME,
THERE'S NO NEED
TO BE NICE WITH THIS.

EVERYTHING BACK...

OKAY, ONCE YOU'VE GOT
EVERYTHING BACK IN THERE,
ALL YOU NEED IS WATER.

FILTERED IS ALWAYS BEST...
THANK YOU VERY MUCH.

NOW THIS IS IMPORTANT --
YOU WANT PLENTY OF WATER,

BUT YOU NEVER WANT TO COME UP
MORE THAN 2/3 UP THE SIDE
OF THE PRESSURE COOKER.

MOST MODELS EVEN HAVE
A LITTLE LINE RIGHT INSIDE
THAT SAYS MAXIMUM FILL LINE.

THE REASON FOR THIS IS
ALL ABOUT PHYSICS, OKAY?

IF THERE'S NOT ROOM INSIDE
FOR STEAM TO GENERATE, THERE
WON'T BE ANY PRESSURE.

IF THERE'S NO PRESSURE,
THE PRESSURE COOKER WON'T WORK

AND WE WON'T GET HER
OUT OF HERE,

SO BRING THIS TO A BOIL
AS QUICKLY AS POSSIBLE.

ALTON...
DON'T YOU GET
ANY PREMIUM CHANNELS?

BY THE TIME THE WATER
HAS HIT A BOIL,

YOU'LL NOTICE A FOAMY,
SOAP-LIKE SCUM HAS ACCUMULATED
ON TOP OF THE WATER.

NOW THAT'S EXACTLY
THE STUFF THAT YOU SEE

FLOATING ON WAVES ON
A WINDY DAY AT THE BEACH.

IT'S JUST PROTEIN,
BUT IT DOES NEED TO GO.

NOT SO MUCH FOR THE SOUP,
BUT BECAUSE THE FOAM
COULD EVENTUALLY RISE UP

AND PLUG UP THE UNDERSIDE
OF THE PRESSURE VALVE HERE,

WHICH WOULDN'T BE
A VERY GOOD THING.

THERE WOULDN'T BE
AN EXPLOSION OR ANYTHING,

BUT IT COULD THROW OFF
THE COOKING TIME.

NOW IT'S TIME TO FIT
AND LOCK THE LID.

HOW THIS WORKS ON YOUR COOKER
DEPENDS ON THE DESIGN OF IT,

SO PLEASE READ
THE INSTRUCTIONS.

BUT THERE'S ALWAYS
GOING TO BE SOME KIND
OF TWISTING AND A LOCKING.

THERE'S ALWAYS GOING TO BE
A CATCH ON THE HANDLE.

OKAY, SET YOUR TIMER
FOR 50 MINUTES,

BUT DO NOT
COMMENCE COUNTDOWN

UNTIL YOU HAVE REACHED
FULL PRESSURE HERE.

HOW ARE YOU GOING TO KNOW?

ALTON, ARE YOU MAKING
A CAREER OF THAT BROTH?
WHAT'S THAT?

OH, SORRY, I CAN'T HEAR YOU
OVER ALL OF THIS STEAM.

I'LL BE IN TOUCH LATER.

HA, HA, SHE'S GOT
ALL KINDS OF BENEFITS.

NOW THIS IS WHAT
HIGH PRESSURE LOOKS
AND SOUNDS LIKE.

BUT IN FACT, THIS IS
TOO MUCH PRESSURE,

BECAUSE YOU CAN SEE
THIS LITTLE DOODAD,

WHICH IS THERE TO MAKE SURE
THIS DOESN'T GET OVER 15 P.S.I.

IS THROWING A LOT OF STUFF
UP INTO THE ATMOSPHERE.

AND IF IT'S GOING UP THERE,
THEN IT'S NOT DOWN THERE
ANYMORE,

SO TURN THE HEAT DOWN
JUST TO MEDIUM-LOW.

WHAT YOU WANT HERE
IS TO KEEP YOUR JIGGLER
BARELY JIGGLING,

YOUR HISSER
BARELY HISSING,

AND YOUR POPPER
BARELY POPPING --

JUST ENOUGH TO MAINTAIN
THAT 15 P.S.I.

NOW THAT THE PRESSURE IS ON,

YOU MAY COMMENCE
YOUR COUNTDOWN.

OKAY, 50 MINUTES IS UP
AND JUST BEFORE WE
KILL THIS, LISTEN...

(hissing sound)

THAT IS EXACTLY WHAT YOU
SHOULD BE HEARING OUT OF
ALMOST ANY PRESSURE COOKER

DURING THE COOKING PROCESS,
JUST A BARE HISS.

NOW NORMALLY,
I WOULD HAVE TURNED THIS OFF

ABOUT 10 MINUTES BEFORE
THE COOKING WAS OVER

AND THEN JUST LET
THE NATURAL HEAT INSIDE

CARRY OVER FOR ABOUT
THE NEXT 20 MINUTES.

THAT WAY THE FOOD WOULD
BE DONE AT THE SAME TIME
THE PRESSURE WAS RELEASED.

(Marsha)
ALTON...

I'M A LITTLE TIRED
OF PLAYING THIS
NURSE ROUTINE,

SO WE'RE GONNA DO THIS
THE FAST WAY.

NOW FOR MOST MODERN
PRESSURE COOKERS,

THERE IS A QUICK-PRESSURE
DUMP VALVE.

BUT PLEASE, ALWAYS BE
ON THE HANDLE SIDE
WHEN YOU DO THIS.

NOW IF YOU DON'T HAVE
A MODERN PRESSURE COOKER,

YOU'VE STILL GOT
A PROBLEM TO DEAL WITH.

SO IF YOU'VE GOT
YOUR GRANDMA'S,
DO WHAT SHE DID,

WHICH IS CARRY THIS
RIGHT TO THE SINK.

CAREFULLY, PLEASE,
PLACE IN THE SINK

AND RUN COLD WATER
OVER THE COOKER.

SINCE HOT GOES TO COLD,

THE HEAT WILL MOVE OUT
OF THE COOKER AND GO OFF
DOWN THE DRAIN.

IT WILL PROBABLY TAKE
ABOUT FIVE MINUTES FOR THIS.

DO NOT OPEN THE LID
BEFORE THAT.

NOW THE PRESSURE
MAY HAVE ABATED,

BUT THERE'S STILL
PLENTY OF HEAT IN HERE.

SO WHEN YOU CRACK THE HATCH,
STAND BACK FOR SAFETY.

THERE, NOW LOOK AT THAT.

IN JUST 50 MINUTES,
WE MANAGED TO GET A THICK,
MEATY, GELATINOUS BROTH.

IF WE TRIED TO DO THAT
IN AN OPEN POT,

IT WOULD HAVE TAKEN ANYWHERE
FROM SIX TO EIGHT HOURS,
I PROMISE YOU.

NOW, TIME TO STRAIN.

GET A GOOD GRIP
AND JUST STRAIN IT

THROUGH A BIG COLANDER
INTO ANOTHER POT.

NOW YOU CAN TELL THAT
THESE SOLIDS HAVE GIVEN
THEIR ALL,

BECAUSE WE'VE GOT
A LOT MORE LIQUID NOW
THAN WE DID IN THE START.

ALL THE SAME, THERE
COULD BE SOME GOODNESS
STILL LURKING ABOUT.

BETTER APPLY THE SQUEEZE
JUST TO MAKE SURE WE CAN
GET IT ALL.

NOW THIS MAY LOOK
LIKE A STRANGE RITUAL,

BUT I LIKE IT AND A LOT
OF COOKBOOKS WILL RECOMMEND

THAT YOU KINDA SQUEEZE
ON THIS WITH THE BACK
OF A LADLE.

I THINK THAT'S ABOUT
AS CONVENIENT AS...

YOU KNOW... DIGGING A HOLE
WITH A BOWLING BALL.

I LIKE TO JUST GIVE IT ALL
A REALLY GOOD SQUEEZE...
THERE.

NOW THESE GOODIES
HAVE GIVEN THEIR ALL,

SO YOU CAN EITHER FEED THEM
TO YOUR COMPOST HEAP
OR TO YOUR DOGS.

(whistles for dog)
HERE YOU GO, BOY.

OF COURSE, WE STILL HAVE
TO STRAIN THAT AGAIN.

IT'S STILL WAY, WAY CHUNKY,
OVER HERE, OVER HERE.

FOR THAT, YOU CAN
USE THIS DEVICE.

THIS IS A FINE MESH
WIRE STRAINER.

THE FRENCH CALL THIS
A CHINOIS.

I CALL IT A RIPOFF,
BECAUSE NORMALLY THESE COST
ANYWHERE FROM $60 TO $90.

THE REASON THIS ONE
IS SO NICE AND CLEAN

IS BECAUSE I DON'T
ACTUALLY OWN IT.

I BORROWED IT
AND AM TAKING IT BACK LATER.

INSTEAD OF THIS, I LIKE
TO USE A 90-CENT PIECE
OF CHEESECLOTH,

JUST PINNED
INTO A COLANDER.

EITHER OF THESE
WILL DO A GOOD JOB,
BUT LET'S REVIEW.

NINETY DOLLARS...
NINETY CENTS.

IT'S YOUR MONEY,
SPEND IT HOWEVER YOU LIKE.

NOW POUR THIS
RIGHT BACK THROUGH
THE CHEESECLOTH.

IT'S PROBABLY GOING TO TAKE
A LITTLE BIT OF TIME TO WORK
ITS WAY THROUGH THERE,

BUT IT'S GONNA GET ALL
THAT PARTICULATE MATTER
OUT OF THERE,

SO IT'S GONNA
BE NICE AND CLEAR.

NOW OUR BROTH MAY BE PACKED
WITH MEATY GOODNESS AND IT
MAY HAVE A GREAT BODY,

BUT IT DOESN'T HAVE A LOT
IN THE WAY OF SEASONING.

IF YOU THINK BACK, THE ONLY
SALT WE'VE ADDED TO THIS

IS WHAT WE PUT ON THE MEAT
WAY BACK WHEN WE WERE
FIRST SEARING,

SO WE'RE GONNA HAVE
TO LOOK INTO THAT.

WE ALSO WANT TO MAKE SURE THAT
WHATEVER FAT HAS ACCUMULATED
IN THE SEPARATOR,

DOESN'T GO INTO THE BOWL.

NOW BEFORE ADDING ANYTHING,
ALWAYS GIVE IT A TASTE.

ALL RIGHT, IT NEEDS
A LITTLE SALT, NOT A LOT,
BUT A LITTLE.

YOU COULD USE SEA SALT
OR, OF COURSE, YOU KNOW...

NOW THE OTHER THING THAT
PRESSURED COOKED FOODS
ALMOST ALWAYS NEED

IS A LITTLE
ADDITIONAL ACID.

SEE, THE EXTRA-HIGH
TEMPERATURES IN
A PRESSURE COOKER

TEND TO DEADEN
THE BRIGHT FLAVORS OF FOOD.

IT KINDA MAKES THEM
A LITTLE BIT MUDDY,

SO ALWAYS HIT THINGS
WITH A LITTLE LEMON JUICE,
OR IN THIS CASE --

CERTAINLY MY SISTER
COULD USE IT --

A LITTLE BITTY SHOT OF
EITHER SHERRY OR MADEIRA.

LAST BUT NOT LEAST...
GARNISH... WHO NEEDS IT?

HERE YOU GO, SIS.

MMM...
THAT IS SO GOOD.

IT'S JUST LIKE
I'M DRINKING A STEAK.

I FEEL MUCH BETTER ALREADY.
I AM SO GLAD, MARSHA,
I'LL GET YOUR COAT.

BEHOLD THE POWER
OF A SIMPLE BROTH

AND THE CULINARY
TIME MACHINE THAT
MADE IT POSSIBLE.

TWO HOURS AGO,
THAT WOMAN WAS
AT DEATH'S DOOR.

NOW SHE'S GETTING READY
TO WALK OUT OF MINE
UNDER HER OWN POWER.

CAN'T ASK FOR
MORE THAN THAT.

OF COURSE, WE DIDN'T HAVE
TO STOP WITH THE BROTH.

ONCE YOU'VE GOT
PRESSURE COOKER IN HAND,

THERE ARE A LOT OF OTHER
CULINARY COMFORTS THAT
FALL WITHIN YOUR RANGE.

I MEAN, YOU COULD COOK
JUST ABOUT ANY SOUP
YOU CAN NAME --

STEW, CHILI, EVEN THOSE
TRADITIONAL LONG COOKERS --

GRAINS AND DRIED BEANS
FALL WITHIN YOUR
HURRIED GRASP.

(Marsha on phone)
NO, REALLY,
COME ON OVER.

WE'VE GOT AN ENTIRE
FULL POT.

YEAH, ABSOLUTELY,
THERE'S NO GARNISH YET,
BUT WE CAN FIX THAT.

SO, I HOPE WE'VE INSPIRED YOU
TO COOK UNDER SOME OF YOUR
OWN PRESSURE.

WHAT THE HECK, THERE'S
PLENTY OF IT TO GO AROUND.

MIGHT AS WELL
TURN SOME OF IT
INTO "GOOD EATS."

ALTON, CRACKERS,
NO, NO, BREAD.

SEE YOU NEXT TIME.

Captioned by
Scripps Networks, Inc.