Good Eats (1999–2012): Season 4, Episode 8 - Pantry Raid IV: Comb Alone - full transcript

The most mentioned food in the Bible and the only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing and Alton Brown shows us just how amazing.

(Alton Brown)
OF ALL MAN'S EARLY
CULINARY DEVELOPMENTS,

NONE IS MORE SIGNIFICANT
THAN THE PANTRY.

WITH IT, THE APPETITE
CAN ROAM FREE,

WHILE THE COOK
REMAINS COMFORTABLY
IN DOMESTICATA.

SINCE ITS BIRTH,
THE PANTRY HAS SEEN
FOODS COME AND GO,

YET ONE HAS ENDURED
THE TEST OF TIME,

REMAINING VIRTUALLY
UNCHANGED.

NOT ONLY DID THIS FOOD SERVE
AS MAN'S SOUL SWEETENER
FOR THOUSANDS OF YEARS,

IT WOVE ITSELF
INTO THE VERY FABRIC
OF HIS LITERATURE,

RELIGION,
AND SOCIETY.

EVEN IF IT WASN'T
THE MOST MENTIONED FOOD
IN LITERATURE,



IT HADN'T BEEN PONDERED
BY THE LIKES OF ARISTOTLE,

DIDN'T POSSESS PRETERNATURAL
PRESERVATIVE POWERS,

AND COULDN'T CLAIM TO BE
THE ONLY FOOD MANUFACTURED
BY ANIMALS,

WELL, HONEY'S
CULINARY CHAMELEONICS

WOULD STILL ASSURE IT
A SPOT HERE

ON THE PANTRY SHELF
OF FAME.

SO IF YOU HAVEN'T GIVEN
HONEY MUCH OF A THOUGHT,

YOU MAY WANT
TO STICK AROUND,
BECAUSE THIS ELIXIR,

CELEBRATED BY
JOHN THE BAPTIST
AND WINNIE THE POOH ALIKE,

IS DEFINITELY GOOD EATS.

AS THE WORLD OF BEERS DIVIDED
INTO DISTINCTIVE MICRO-BREWS

AND LESS COMPLEX
NATIONAL BRANDS,

SO TO IS THE WORLD
OF HONEY DIVIDED.

YOU SEE, BIG HONEY COMPANIES
COLLECT THEIR HONEY FROM DOZENS
OF SOURCES,



WHICH THEY THEN BLEND,
FILTER, AND PASTEURIZE.

THE RESULT...

A CONSISTENT, JEWEL-CLEAR,
SQUEAKY-CLEAN HONEY THAT
RESISTS CRYSTALLIZATION...

AND IT ALSO HAS
AS MUCH PERSONALITY
AS A "DRAGNET" RERUN.

THAT'S WHY I STICK WITH
SINGLE-SOURCE, RAW HONEY,

WHICH HAS BEEN
FILTERED AND BOTTLED
WITH NO FURTHER PROCESSING.

OF COURSE, TO UNDERSTAND
GREAT HONEY, YOU'VE GOTTA
GO TO THE SOURCE, NECTAR.

NOW IF THERE WERE ONLY
A BOTANIST AROUND HERE
SOMEPLACE.

I'M A BOTANIST.
YOU'RE A BOTANIST?

OKAY, WHAT'S NECTAR?
A BOTANICAL BRIBE.

A BOTANICAL BRIBE,
OKAY, CAN YOU GIVE ME
A LITTLE MORE THAN THAT?

ALL FLOWERING PLANTS HAVE GLANDS
CALLED NECTARIES, WHICH PRODUCES
A STICKY SWEET LIQUID

THAT IS SECRETED
THROUGH A TUBE
ON A FLOWER.

BESIDES HELPING TO REGULATE
THE FLUID CONTENT,

IT ALSO ATTRACTS
HUMMING BIRDS AND INSECTS.

HONEY BEES?
APISMELLIFERA IS ACTUALLY
THE PROPER TERM FOR THAT.

YEAH, THAT'S LATIN
FOR POLLEN-EATING
HONEY MAKER.

PLEASE CONTINUE.
WELL SEE,
THEY'RE ACTUALLY
ATTRACTED TO THE NECTAR,

BUT THEY PICK UP
A LOT OF POLLEN
ALONG THE WAY.

AH, WHICH LEADS,
TO CROSS POLLINATION --

NOT TO BE CONFUSED BY
CROSS-CONTAMINATION --
A LITTLE SIDE JOKE.

YOU KNOW, I'VE
ALWAYS WONDERED,

WHAT WOULD HAPPEN
IF A HONEY BEE TOOK
NECTAR FROM, SAY,

THIS MUM AND CARRIED IT
TO A CHERRY TREE?

THEY DON'T BLOOM
AT THE SAME TIME.

OKAY, WELL LET'S
SAY FOR A MINUTE
THAT THEY DID.

BY AND LARGE,
BEES ACTUALLY PRACTICE
FLOWER FIDELITY.

SO THEY'RE FAITHFUL?

NO, THEY'LL TAKE
THEIR NECTAR WHERE
THEY CAN GET IT,

BUT THEY'D RATHER COLLECT
FROM ONE PARTICULAR FLOWER
AS LONG AS IT BLOOMS.

AND, OF COURSE,
THEY ALSO GATHER
HONEYDEW.
THE MELONS?

NO, I'M JUST JOKING.
NO, THE LIQUIDOUS REMAINS
OF APHID DRILLING.

OH, OKAY, SO WOULD YOU
SAY THAT EATING HONEY

IS ABOUT AS CLOSE
AS YOU CAN GET
TO EATING FLOWERS?
NO.

WELL, I MEAN...
THERE ARE PLENTY
OF FLOWERS THAT WE CAN EAT.

(Marcus)
THIS IS ACTUALLY ONE
THAT I TYPICALLY LIKE
TO EAT ON THE WEEKENDS.

GEE, TOO BAD WE DON'T
HAVE TIME FOR THAT.

WE'VE GOTTA RUN
AND HIVE!

(Alton)
A BEE HIVE IS A HIGHLY
EFFICIENT HONEY FACTORY

AND ITS STAFF
IS CALLED A COLONY.

NOW ALL THE WORK
IS DONE BY WORKER BEES,

WHICH NUMBER FROM
2 TO 60,000.

NOW THESE SEXUALLY
UNDER-DEVELOPED FEMALES

DON'T SLEEP UNTIL
THEY'RE 35 DAYS OLD.

AFTER THAT,
THEY SLEEP FOREVER.

WORKERS CAN STING,
BUT ONLY ONCE.

AFTER THAT,
THEY SLEEP FOREVER.

NEXT COME THE DRONES.

THERE ARE A COUPLE HUNDRED
OF THESE BIG, FAT MALE BEES
TO EACH COLONY

AND THEIR JOB --
EAT, DRINK,

MATE WITH THE QUEEN,
AND THEN, DROP DEAD.

NOW SINCE STINGERS ARE
REALLY MODIFIED EGG LAYERS,

DRONES DON'T HAVE THEM, BUT
THEY DO BUZZ REALLY LOUD.

UP AT THE TOP
OF THE BEE HEAP --

THE QUEEN --
ONE PER HIVE.

SHE'S BORN A WORKER,
BUT THROUGH A SPECIAL
DIET OF ROYAL JELLY,

SHE GROWS VERY LARGE
AND FERTILE.

NOW ALTHOUGH SHE MATES
ONLY ONCE, ALBEIT
WITH SEVERAL DOZEN DRONES,

SHE GATHERS ENOUGH BEE SPERM
TO LAY SOME 1,200 EGGS A DAY.

SHE CAN LIVE UP
TO THREE YEARS

AND STING
AS MANY TIMES
AS SHE LIKES.

SO HERE WE ARE WITH SOME
OF THE PERRY'S BEES

AND LET'S SEE...
WE'VE GOT JESSE
AND GLENN HERE

AND THEY'RE GOING
TO HELP ME CRACK INTO
MY OWN HONEY

AND HOPEFULLY MEET UP
WITH THE QUEEN.

LIKE THE HAT?

JESSE, AN OLD-TIME
BEEKEEPER, ODDLY IMMUNE
TO STINGERS,

REMOVED THE TOP
OF THE HIVE,

SO THAT GLENN CAN SHOW ME
AROUND THE LOWER LEVELS.

HERE WORKERS STORE POLLEN,
GROOM THE QUEEN,

AND MONITOR THE BABY BEES
NESTLED IN THEIR WAXY HEXES.

THEN WE CAME TO
THE TOP SECTION,
OR SUPER.

EACH ONE OF THESE TRAYS
IS A SOLID HONEYCOMB,

WHICH AS GLENN EXPLAINED,
CAN WEIGH SEVERAL POUNDS
TOWARD THE END OF THE SEASON.

STILL, I WANTED TO KNOW HOW
THAT HONEY REALLY GOT THERE.

BELIEVE IT OR NOT,
UP UNTIL ABOUT THE 1500s,

THIS IS WHAT YOU HAD TO FACE
IF YOU WANTED TO GET HONEY.

THERE WEREN'T ANY HIVES
BUILT LIKE THIS.

YOU HAD TO CRACK INTO
THE SIDE OF A TREE

OR FIND A CRAG
IN BETWEEN SOME ROCKS

AND LITERALLY DIG IN
AND GET IT OUT.

NOW CHIMPANZEES
ACTUALLY IN THE WILD
ARE PRETTY SMART.

THEY COVER THEIR FACE
WITH ONE HAND

AND USE LONG STICKS
TO PROD INTO THE COMBS
AND GET OUT THE HONEY.

BUT BELIEVE IT OR NOT,
THERE USED TO BE PEOPLE
IN TRIBES WHOSE JOB IT WAS

TO GO GATHER HONEY,
AND THIS IS WHAT
THEY'D HAVE TO FACE.

AND BY THE WAY,
THEY DIDN'T HAVE THESE
OR THESE OR THESE.

NOW LET'S JUST SEE
IF WE CAN FIND...

AH, THERE... A FORAGER
WHO'S JUST RETURNED
TO THE HIVE.

EXCUSE ME, MISS,
I CAN'T HELP BUT NOTICE,

YOU'VE GOT SOME LOVELY
POLLEN SACKS ON YOU.

I BET YOU SAY THAT
TO ALL THE BEES.

WELL, NO,
NOT REALLY.

LOOK, I UNDERSTAND THAT
IS PROTEIN TO FEED THE HIVE,
BUT TELL ME,

WHERE'S THE NECTAR
THAT YOU'VE BEEN GATHERING
ON ALL YOUR FLIGHTS?

EW, I THOUGHT
ONLY SUPERMODELS
DID THAT KIND OF THING.

WELL HOW ELSE
AM I SUPPOSED TO
EMPTY MY NECTAR SACK?
NECTAR SACK?

YEAH, THE BIG BAG
OF ENZYMES

THAT BREAKS DOWN
THE SUGAR AND
THE NECTAR.

THERE'S ONLY ONE WAY
IN AND OUT OF ME,
YOU KNOW.

OH, SORRY,
SORRY, SORRY.
PLEASE, EXCUSE ME.

YOU GO BACK
TO YOUR WORK, OKAY?
THANKS.

(Alton)
NOW A WHOLE TEAM
OF WORKER BEES --
ALL FEMALE --

SETS TO WORK
REPEATEDLY SUCKING UP

AND EXPELLING THE NECTAR
THROUGH THEIR PROBOSCISES,

UNTIL THEIR BODY CHEMISTRY
BREAKS DOWN THE SUCROSE --

THE DISACCHARIDE,
OR DOUBLE SUGAR --

INTO SIMPLE SUGARS,
OR MONOSACCHARIDE --
FRUCTOSE AND GLUCOSE.

NOW WHY BOTHER
WITH THIS?

BECAUSE SIMPLE SUGARS
ARE MORE SOLUBLE IN WATER
THAN DOUBLE SUGARS,

WHICH MEANS A DROP OF WATER
CAN HOLD MORE ENERGY IF
THE SUGAR IS SIMPLE.

AND THAT MEANS,
A MORE EFFICIENT
FOOD SOURCE.

AH, ONE OF THE HOUSE BEES IS
DEPOSITING THE YOUNG HONEY

INTO THE INNER SURFACE
OF A CELL,

CONSTRUCTED FROM
THE SECRETIONS
OF YOUNG BEES' WAX GLANDS.

NOW DURING THE NEXT
THREE WEEKS, ADDITIONAL
DEPOSITS WILL BE MADE

AND THEY'LL BE FANNED
CONTINUOUSLY WITH WING-ACTION
SPEED EVAPORATION.

AND WHEN THE CELL
IS FINALLY FULL,

THE RIPE HONEY
WILL BE CAPPED
WITH MORE WAX.

SO ON ONE HAND,

HONEY IS AN
AMAZINGLY SOPHISTICATED
AND EFFICIENT FOOD SOURCE.

ON THE OTHER HAND,
IT'S BEE BACKWASH.

NOW SINCE IT'S
LOW IN MOISTURE,

SLIGHTLY ACIDIC,
AND EXTREMELY HYGROSCOPIC,

HONEY IS DEATH VALLEY
FOR MICROBES.

YOU COULD SAY
IT'S MUMMIFIED ENERGY,
IN FACT.

NOW THERE ARE
THREE COMMON MARKET
VARIETIES OF HONEY.

NOW COMB HONEY IS
THE ORIGINAL VERSION

AND IT'S STILL
THE ONE PREFERRED
BY MOST CONNOISSEURS.

NOW THE COMB
IS EDIBLE,

BUT DON'T EXPECT IT
TO DISSOLVE IN YOUR MOUTH,

UNLESS YOU HAVE
A HECK OF A FEVER.

YOU SEE,
IT DOESN'T SOFTEN

UNTIL IT HITS SOMEWHERE
IN THE NEIGHBORHOOD
OF 140 DEGREES.

NOW IF YOU BUY LIQUID HONEY
THAT HAS A BIG HUNK OF THIS
FLOATING IN THE MIDDLE --

IT'S CALLED
CUT COMB HONEY --

NOW IF YOU'RE AFTER
A LIQUID HONEY,

WELL, YOU'RE GONNA
HAVE TO TAKE THIS
FOR A SPIN.

(Alton)
HAVING BEEN LIBERATED
FROM ITS MAKERS,

THE HONEY MUST
NOW BE COAXED
FROM ITS COMBY CONFINES.

TO ACCOMPLISH THIS,
THE CAP WAX MUST BE REMOVED

FROM EACH SIDE
OF THE TRAYS
WITH A HOT KNIFE.

NOW THIS WAX
WILL BE CLEANED
AND MADE INTO CANDLES,

A NICE LITTLE WINDFALL
FOR THE BEEKEEPER.

THE RACKS ARE THEN PLACED
INSIDE A LARGE CENTRIFUGE,

WHICH LITERALLY
FLINGS THE HONEY
OUT OF THE COMB.

THUS FREED, IT RUNS DOWN
AND OUT INTO A HOLDING TANK.

DELICIOUS, BUT
A LITTLE CRUNCHY
DUE TO THE FACT

THAT IT'S FULL OF TINY BITS
AND BEE PIECES,

WHICH EXPLAINS
THE SOPHISTICATED
FILTRATION SYSTEM --

PANTYHOSE.

CUT-COMB HONEY IS JUST
CUT RIGHT OUT OF THE TRAYS

THEN JARRED AND TOPPED OFF
WITH THE FILTERED HONEY.

IF 80 PERCENT OF A HONEY'S
NECTAR COMES FROM
ONE BOTANICAL SOURCE,

THEN THAT HONEY
CAN CLAIM TO BE
A VARIETAL.

NOW THERE'S SOME 300
VARIETAL HONEYS PRODUCED
IN THE UNITED STATES,

INCLUDING...

NOW HONEYS THAT
LACK A PREDOMINANT
BOTANICAL PEDIGREE,

BUT ARE STILL TAKEN
STRAIGHT FROM THE HIVE
WITHOUT ANY FURTHER BLENDING,

CAN BE CALLED
WILDFLOWER HONEYS.

NOW THIS IS THE ONE THAT WE
HARVESTED EARLIER TODAY.

AND EVEN THOUGH
IT'S A WILDFLOWER HONEY,

IT STILL HAS
SOME SPECIFIC FLAVORS.

THIS ONE,
FOR INSTANCE...

MMM, THOSE BEES SPENT SOME TIME
AROUND A WATERMELON PATCH,
YOU CAN TELL.

HONEYS OFTEN TASTE
LIKE THE FRUITS

THAT THE PLANTS THAT
THEY WERE MADE FROM MAKE,
IF THAT MAKES SENSE.

(Alton)
AS YOU MIGHT EXPECT,

DARKER HONEYS ARE
MORE DISTINCTIVE AND
STRONGER THAN LIGHTER HONEYS.

THIS PINE HONEY,
FOR INSTANCE,

IS MUCH STRONGER THAN
THIS WILDFLOWER HONEY,

WHICH IS A LITTLE BIT
STRONGER THAN THIS
SOURWOOD HONEY,

WHICH IS INDEED
A LITTLE BIT DARKER

AND STRONGER THAN
THIS ORANGE-BLOSSOM HONEY,

WHICH IS STRONGER THAN
THIS ALFALFA HONEY,

WHICH IS NOT TO SAY
THIS ALFALFA HONEY
IS A WALLFLOWER.

IN FACT, IT'S MY FAVORITE HONEY
WHEN IT COMES TO MAKING
DESSERT SAUCES.

IT ALL STARTS WITH
1/4 CUP OF ALFALFA HONEY

AND A STAINLESS-STEEL OR
OTHER HEAT-RESISTANT BOWL.

NOW THE REASON FOR THIS
IS THAT EVEN THOUGH THAT
HONEY IS PRETTY LIGHT,

IT'S STILL TOO VISCOUS
TO PLAY NICELY WITH
OTHER INGREDIENTS,

UNLESS IT'S
COERCED A LITTLE.

SO A LITTLE BIT
OF HEAT HERE IS GOING
TO HELP LOOSEN THAT UP.

SO IN THAT GOES,
AND MEANWHILE,

YOU MAY CONTEMPLATE
AN ADD-ON.

IN THIS CASE,
IT'S GOING TO BE
ONE CUP OF SOUR CREAM.

YOU COULD ALSO USE
LIGHT SOUR CREAM

OR EVEN YOGURT
TO THE SAME EFFECT.

ALL YOU HAVE TO DO
IS WHISK THESE TWO TOGETHER

AND REMEMBER TO
TURN OFF THE HEAT.

WHAT ARE THE SERVING
POSSIBILITIES?

GOSH, I DON'T KNOW,
SOMETHING LIKE FRESH FRUIT,
STRAWBERRIES PERHAPS.

YOU COULD GO
WITH POUND CAKE
OR OTHER BAKED GOODS.

BAKED APPLES
IS GREAT WITH THAT.

JUST ABOUT ANYTHING
YOU CAN THINK OF,

EXCEPT YOUR
MORNING CEREAL.

HEY, WHO LIKES
HONEY MUSTARD?

EVERYBODY DOES,
BUT THE QUESTION IS...

WHY DO WE BOTHER BUYING IT
WHEN IT IS SO EASY TO MAKE

AND OF COURSE, THERE'S
SO MUCH GREAT HONEY
TO MAKE IT WITH.

NOW IN MY CASE, I LIKE TO
START WITH FIVE TABLESPOONS
OF SOURWOOD HONEY.

AND TO THAT I ADD
THREE TABLESPOONS
OF DIJON MUSTARD --

THE SMOOTH KIND,
NOT THE LUMPY,
SEED-RIDDEN KIND.

THEN AFTER THE MUSTARD
GOES IN,

GO WITH TWO TABLESPOONS
OF RICE-WINE VINEGAR.

NOW VINEGAR IS IMPORTANT,
BECAUSE NOT ONLY IS IT
GOING TO ADD SNAPPY TANG,

BUT WHEN IT GOES
INTO THE BOWL,

IT'S GOING TO MAKE
EVERYTHING MORE VISCOUS.

THAT'S WHY WE
DON'T HAVE TO
HEAT THIS ONE.

SO, WHISK THOROUGHLY.

NOW BELIEVE IT OR NOT,
UNLIKE MOST VINAIGRETTES,

ALL THE MUSTARD
AND HONEY IN THERE

IS GOING TO
KEEP THIS DRESSING
VERY STABLE.

IT'S NOT GOING TO SEPARATE
IN THE REFRIGERATOR,

LIKE SO MANY
OTHER DRESSINGS DO,
SO THERE YOU GO.

NOW SERVING POTENTIAL --
LIMITLESS.

SAY FOR INSTANCE,

YOU HAD A BOWL
OF PEPPERY GREENS...
A LITTLE DAB WILL DO YOU,

OR SAY YOU NEEDED
A DIPPING SAUCE FOR
THOSE CHICKEN FINGERS.

EXCELLENT!

SO IT'S A DRESSING, IT'S A DIP,
IT'S A DRESSING, IT'S A DIP.

NO, IT'S BOTH.

BUT WAIT, SAY YOU WANT
AN ELEGANT DESSERT.

PLACE A LARGE SAUTE PAN
OVER MEDIUM HEAT

AND WARM JUST ENOUGH HONEY
TO COVER THE PAN WITH
A SOLID POOL.

I LIKE WILDFLOWER HONEY
FOR THIS, BUT YOU CAN USE
WHATEVER YOU LIKE.

NOW ONCE IT'S GOOD AND WARM,
TIME TO CONSIDER FRUIT.

PLUMS WOULD BE GOOD,
AS LONG AS THEY'RE
RELATIVELY FIRM.

IF THEY'RE TOO SOFT,
THEY'RE GONNA DISINTEGRATE.

INTO THE PAN AND TRY
TO MAKE SURE EVERYTHING
IS CUT-SIDE DOWN.

WE'RE REALLY INTERESTED
IN GETTING THE HONEY
PUSHED UP INTO THE FRUIT.

NOW YOU COULD ALSO
USE FIGS FOR THIS,

YOU COULD USE
CHUNKS OF PAPAYA,

ANYTHING THAT'S
A LITTLE BIT ON
THE FIRM SIDE.

NOW ONCE YOU'VE GOT
ALL THE CUT SIDES DOWN,

LET THIS COOK OVER
MEDIUM-LOW HEAT FOR
ABOUT FIVE TO SIX MINUTES.

ONCE THE FRUIT IS SOFT
ALL AROUND, GO AHEAD AND
BOOST THE HEAT TO HIGH,

JUST FOR ABOUT ONE MINUTE,
TOSSING THINGS CONTINUOUSLY.

THAT WILL MAKE SURE
THAT THE FRUIT IS
COMPLETELY COATED,

SLIGHTLY CARAMELIZED,
AND IT WILL ALSO REDUCE
THE HONEY INTO A NICE GLAZE.

NOW WHAT ARE
THE SERVING OPTIONS?

WELL, GOT ICE CREAM?

NOW YOU'VE GOT SOMETHING
MUCH, MUCH MORE.

(Alton)
SINCE IT IS A
SUPERSATURATED SOLUTION,

HONEY WILL CRYSTALLIZE
UNDER THE RIGHT CONDITIONS.

SOME VARIETIES, LIKE THIS
ORANGE-BLOSSOM HONEY,

WILL ACTUALLY BEGIN
TO CRYSTALLIZE THE MINUTE
THEY'RE PUT INSIDE A JAR.

PREVENTION? WELL, A GOOD,
TIGHT LID AND WARM STORAGE
WILL HELP.

THE CURE?
IT'S ALMOST AS EASY.

SEE, HOT LIQUIDS CAN
HOLD MORE DISSOLVED SOLIDS
IN SOLUTION

THAN COLD LIQUIDS CAN.

SO A HOT BATH
WILL REVERSE
THIS CONDITION,

PROBABLY IN
10 TO 15 MINUTES,

JUST REGULAR HOT WATER
OUT OF THE TAP.

OF COURSE, YOU COULD DO THIS
IN THE MICROWAVE OVEN.

OF COURSE, YOU WOULD
HAVE TO BE REALLY,
REALLY CAREFUL.

YOU'D HAVE TO
HAVE THE LID OFF,
OF COURSE.

YOU GOTTA WATCH IT,
YOU'VE GOTTA TURN IT,
TURN IT ON AND OFF...

I USUALLY END UP WITH
A BIG, STICKY MICROWAVE,

INSTEAD OF A CLEAR JAR
OF HONEY.

OF COURSE, YOU DON'T HAVE
TO DISSOLVE THE CRYSTALS,

THEY'RE NOT GONNA
HURT ANYTHING,

BUT IF THEY CONTINUE
TO GROW UNABATED,

WELL, THE REMAINING LIQUID
WILL EVENTUALLY BECOME
SO DILUTED,

THAT MOLD AND YEAST COULD
MOVE IN AND SET UP HOUSE.

IRONICALLY...
SPUN, OR CREAMED HONEY,

USES CRYSTALLIZATION
TO SIDESTEP THIS PROBLEM.

IT'S ACTUALLY SEEDED
WITH MICROSCOPIC CRYSTALS,

WHICH RESULT IN A CREAMY,
SPREADABLE HONEY,

WHICH IS DEFINITELY
GOOD EATS.

UNLIKE THE CRYSTALS
OVER THERE, WHICH ARE
BIG AND CHUNKY,

THESE ARE SO SMALL,
YOU CAN'T EVEN FEEL 'EM
ON YOUR TONGUE.

THERE...
NO HARM DONE.

AS FAR AS USING THIS
IN ANY OTHER KIND
OF RECIPE...

WHAT'S THIS?

RECENT UNIVERSITY STUDY
REVEALS THAT HONEY CONTAINS
SEVERAL UNIQUE ANTIOXIDANTS,

INCLUDING PINOCEMBRIN
AND CHRYSIN,

WHICH EXPLAINS WHY HONEY
HAS BEEN USED TO TREAT WOUNDS
AS LATE AS WORLD WAR I.

HONEY IS HYGROSCOPIC,
YOU KNOW, SO IT PULLS
MOISTURE OUT OF WOUNDS.

IT CONTAINS
HYDROGEN PEROXIDE,
SO IT'S AN ANTISEPTIC,

AND IT'S STICKY,
SO IT STAYS PUT.

SO THE NEXT TIME YOUR
TODDLER TAKES A HEADER,

MAYBE YOU SHOULD SLATHER ON
A LITTLE HONEY, INSTEAD OF
THAT EXPENSIVE CREAM.

OF COURSE,
WHAT'S GOOD FOR OUT HERE,

IS NOT NECESSARILY
GOOD FOR IN HERE.

BABIES UNDER ONE YEAR OF AGE
SHOULD NEVER BE FED HONEY,

BECAUSE LIKE MOST
AGRICULTURAL PRODUCTS
THAT ARE RAW,

HONEY CARRIES
A SMALL NUMBER
OF BOTULISM SPORES.

THIS IS NO PROBLEM FOR
ADULTS OR EVEN TODDLERS,

BUT AN INFANT'S SYSTEM
IS NOT ACIDIC ENOUGH,

SO THE SPORES
CAN GROW AND PRODUCE
THEIR PARALYZING TOXIN.

IN OTHER WORDS,
UNTIL THIS TURNS ONE

OF THIS THERE
WILL BE NONE.

WE HOPE WE'VE
WHET YOUR APPETITE
FOR A LITTLE BIT...

OH, I ALMOST
FORGOT THE CAKE.

HONEY CAN BE SUBSTITUTED
FOR SUGAR IN ALMOST
ANY BAKED GOOD.

TAKE FOR INSTANCE,
MY AUNT VERNA'S TOP SECRET
ORANGE CAKE RECIPE.

I MANAGED TO LIFT THIS
OFF OF HER AT OUR LAST
FAMILY REUNION.

NOW THE OL' GIRL'S RECIPE
STARTS OFF WITH 1 1/4 CUPS
OF REGULAR OLD SUGAR,

BUT HERE'S A NEAT THING.

SINCE IT IS 20 PERCENT
SWEETER THAN SUCROSE,

YOU CAN GO WITH
JUST A CUP OF HONEY.

AND SINCE WE'RE USING
THE ORANGE-BLOSSOM HONEY,

THIS IS GOING TO ADD FLAVOR
AND FEWER CALORIES.

IT SOUNDS LIKE
A GOOD COMBINATION.

RIGHT INTO
A WORK BOWL.

ALL RIGHT, WHAT DOES
SHE CALL FOR NEXT?

FOUR EGGS...
AND WHAT'S NICE
ABOUT THIS IS,

YOU CAN ADD THEM
ALL AT ONCE,

UNLIKE REGULAR CAKES
THAT YOU NEED TO CREAM.

YOU DON'T HAVE
TO DO THAT HERE,

BECAUSE THE SUGAR
IS ALREADY A LIQUID.

BUT YOU DO HAVE TO WORK
THIS UNTIL THE EGGS ARE
THOROUGHLY INTEGRATED.

IT WILL TAKE
A COUPLE OF MINUTES.

NOW ONCE THAT STARTS TO WORK
A LITTLE BIT ON THE FOAMY SIDE,

WE'RE GOOD TO GO WITH
THE NEXT INGREDIENT.

AND VERNA CALLS FOR
THREE TABLESPOONS
OF ORANGE JUICE,

BUT LET'S HOLD OFF
ON THAT A SECOND.

YOU SEE, HONEY IS ABOUT
20 PERCENT WATER,

AND SINCE WE WERE WORKING
WITH A CUP OF HONEY,

THAT MEANS THAT ABOUT
THREE TABLESPOONS OF IT
WAS INDEED WATER,

SO WE DON'T NEED
THAT LIQUID.

AND SINCE WE'RE DEALING
WITH ORANGE-BLOSSOM HONEY,

WE'RE NOT GONNA
MISS THE FLAVOR.

BUT JUST IN CASE,
WE'LL THROW IN A TABLESPOON
OF FRESHLY GRATED ORANGE ZEST.

AND THEN, THERE
WAS THE DRY STUFF.

THE DEAR OL' GIRL
CALLS FOR 1 1/2 CUPS
OF ALL-PURPOSE FLOUR,

SIFTED TOGETHER
WITH ABOUT A TEASPOON
OF BAKING POWDER.

SO WE BRING THAT...
HEY, WAIT A MINUTE.

NOW BAKING POWDER
WILL ONLY WORK

IF THE ALKALINE AND THE ACID
IN THE RECIPE ARE BALANCED.

HONEY IS A LITTLE BIT MORE
ACIDIC THAN SUCROSE IS,

SO WE'RE GONNA BALANCE THAT
WITH JUST A PINCH
OF BAKING SODA --

I'D SAY THAT'S
A LITTLE LESS
THAN 1/8 TEASPOON.

LIKE ANY OTHER
CAKE BATTER ON EARTH,

IT'S BEST TO BRING THE DRY
TO THE WET NICE AND SLOW.

(Alton)
NOW MAKE SURE YOUR WORK DOWN
EVERYTHING THAT'S ON THE SIDES.

YOU DON'T WANT
ANY DRY POCKETS.

WE NEED ALL THE HONEY
AND FLOUR TO BE TOGETHER.

WHEN IT STARTS TO PULL AWAY
FROM THE SIDES LIKE THAT,

YOU KNOW YOU'RE READY TO GO.

AND GO INTO
A GREASED LOAF PAN.

THAT'S WHAT SHE CALLS FOR
AND I HAVE TO AGREE
WITH HER HERE.

EVEN IF YOU HAVE
A LOAF PAN THAT CLAIMS
TO BE NONSTICK,

YOU'RE STILL GONNA
NEED TO ADD THAT
LUBRICATION,

BECAUSE HONEY IS NOTHING
IF NOT STICKY.

GET IT ALL.

THERE WE GO,
IT'S TIME TO BAKE.

NOW AUNT VERNA
CALLS FOR 1/2 HOUR
IN A 375 DEGREE OVEN,

BUT SINCE HONEY BROWNS
FASTER AND DEEPER
THAN REGULAR SUGAR,

WE CAN CUT THE TEMPERATURE
DOWN TO 350 DEGREES.

WE'LL STICK WITH
1/2 HOUR, THOUGH.

OF COURSE, THAT MEANS
THAT IN 1/2 HOUR,

WE'RE GONNA START TO TEST IT
AND YOU KNOW THE DRILL, IN
THE MIDDLE WITH A SKEWER,

IF IT COMES OUT DRY,
YOU'RE GOOD TO GO.

IF IT COMES OUT WET,
YOU'VE GOT A LITTLE BIT
MORE BAKING TO DO.

OH, AND HERE'S
A NEAT THING.

SINCE HONEY IS MORE
HYGROSCOPIC, OR WATER-LOVING,
THAN REGULAR OL' SUGAR,

IT MEANS IT WILL LITERALLY
DRAG MOISTURE OUT OF THE AIR

AND THAT WILL KEEP EITHER
CAKES OR COOKIES BAKED
WITH HONEY MOIST LONGER.

THIS IS SOMETHING
THAT IS NOT LOST

ON MANUFACTURERS
OF PACKAGED FOODS.

WE HOPE WE'VE INSPIRED YOU
TO LOOK BEYOND THE SQUEEZE BEAR

AND INVEST YOURSELF IN
THE ORIGINAL PROCESSED FOOD --
HONEY.

WHETHER YOU BLEND IT
INTO A SAUCE,

OR BAKE IT
INTO A CAKE,

MARINADE WITH IT, POACH IT,
OR DRINK IT STRAIGHT,

HONEY IS ABSOLUTELY
GOOD EATS.

DIG IN, GUYS.
HEY, WE'RE
WORKER BEES.

OUCH!
SORRY, LADIES...
SO SENSITIVE.

I'M GONNA HAVE
ONE OF THESE.

MMM, YOU GUYS...
YOU GIRLS DO GOOD WORK.

Captioned by
Scripps Networks, Inc.