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COUNTLESS POSSIBILITIES.
WHY, IF TOMORROW CAME
AND THE LOCAL MEGA MART LOCKED ITS DOORS,
IF THE REFRIGERATOR RAN AWAY FROM HOME
AND TOOK MY FREEZER WITH IT, I'D STILL HAVE MY PANTRY.
A PROPERLY STOCKED PANTRY CAN SUPPORT GOOD EATING
FOR A VERY LONG TIME INDEED.
I'VE GOT EVERYTHING IN HERE, FROM RICE TO BEANS,
BEEF JERKY TO CANNED SARDINES.
I'VE GOT VEGETABLES, FRUITS, NUTS, PASTA,
AND OF COURSE,
I'VE GOT VINEGAR.
IF THERE IS A MORE POTENT AND POETIC MULTITASKER IN THE KITCHEN,
I DON'T KNOW WHAT IT IS.
I LOVE THIS STUFF AND ITS MANY, MANY GUISES.
HOW MUCH DO I LOVE IT?
WELL, FOLLOW ME.
(Alton laughing)
I DUG IT MYSELF.
COME ON DOWN, IT'S SAFE... MOSTLY.
(laughing)
WELCOME TO MY VINEGAR CELLAR.
JUST SMELL THE AIR, IT'S...
OH, SORRY, YOU CAN'T.
WELL, I KEEP THEM ALL HERE,
FROM CHAMPAGNE VINEGAR TO AGED SHERRY VINEGAR,
RED WINE VINEGAR, CIDER VINEGAR,
PLAIN OLD CHEAP DISTILLED WHITE VINEGAR,
AND, OF COURSE, BALSAMIC VINEGAR.
I'VE EVEN GOT THIS ONE THAT'S SO OLD AND SO EXPENSIVE,
I ACTUALLY LOCKED IT UP AND THREW AWAY THE KEY
SO THAT I WOULD NEVER USE IT.
EVERY ONE OF THESE VINEGARS HAS A UNIQUE FLAVOR
AND, AS STEVE MARTIN SAID IN "THE JERK,"
A SPECIAL PURPOSE.
I MEAN, CONSIDER THIS BOTTLE OF VINEGAR.
WHERE DID IT COME FROM, HOW IS IT MADE?
WHAT CAN YOU DO WITH IT BESIDES DYE EASTER EGGS
AND TOSS A SALAD?
WELL, IF YOU'VE EVER ASKED YOURSELF THESE QUESTIONS,
YOU'VE COME TO THE RIGHT CELLAR, MY FRIENDS,
BECAUSE NOT ONLY IS VINEGAR MY FAVORITE PANTRY PAL,
IT'S SERIOUSLY...
♪♪
LITERALLY TRANSLATED,
"VINEGAR" MEANS "SOUR WINE" IN FRENCH.
NOW THE SOUR COMES FROM ACETIC ACID.
AND THAT ACID IS FORMED
WHEN A VERY SPECIFIC FAMILY OF BACTERIA CALLED ACETOBACTERS
METABOLIZES ALCOHOL
IN THE PRESENCE OF AIR.
WITH THE POSSIBLE EXCEPTION OF COLLEGE-AGED MALES,
ACETOBACTERS ARE JUST ABOUT THE ONLY CRITTERS ON EARTH
WHO CAN ACTUALLY THRIVE
ON ALCOHOL.
NOW THESE AREN'T ACTUAL PICTURES OF ACETOBACTERS.
THEY'RE SMALL, WHO'S TO SAY.
BESIDES PRODUCING WATER AND ACETIC ACID
AS BY-PRODUCTS OF THEIR BINGEING,
CERTAIN ACETOBACTERS CREATE
A STRANGE, SLIMY DISK
REFERRED TO AS A MOTHER.
THIS VERY STRANGE, UNSETTLING-LOOKING THING
IS ACTUALLY ALMOST 100 PERCENT CELLULOSE,
THE SAME STUFF THAT MAKES UP PLANT STEMS.
IT'S CALLED A MOTHER
BECAUSE IT IS SO PACKED WITH ACETOBACTERS
THAT EVEN TEARING OFF A LITTLE PIECE OF THIS
AND PUTTING IT INTO ANOTHER ALCOHOL-BEARING LIQUID,
LIKE WINE,
WILL TURN IT INTO VINEGAR.
ALTHOUGH KITS ARE AVAILABLE FOR HOME VINEGAR MAKERS,
MOST OF US RELY ON COMMERCIALLY MADE VINEGAR,
THE BEST OF WHICH IS CREATED
VIA A VERY OLD METHOD CALLED THE ORLÉANS, OR ORLEANS, METHOD,
NAMED AFTER ORLÉANS, FRANCE,
WHERE THE METHOD WAS PIONEERED.
TO FIND OUT MORE,
LET'S GO ON A FIELD TRIP.
WELCOME TO MODESTO, CALIFORNIA.
THIS IS THE CLASSIC WINE VINEGAR COMPANY.
THESE BARRELS ARE FULL OF VINEGAR.
AROUND HERE, THEY DO THINGS THE HARD WAY,
THE OLD-FASHIONED WAY,
THE LONG AND DIFFICULT WAY.
THIS IS A FAMILY BUSINESS, BY THE WAY.
IT'S RUN BY THE NICOLAU FAMILY.
(group) HI.
WAIT A SECOND.
(group) OVER THERE.
THANKS.
THIS IS WALLY NICOLAU, HE RUNS THE PLACE.
HEY, WALLY, DO ME A FAVOR AND GIVE ME THE RUNDOWN
ON THE ORLÉANS METHOD.
TELL ME ABOUT THE ACTUAL PROCESS,
THE STEPS THAT WOULD GO INTO MAKING JUST ONE BATCH.
IT TAKES FOUR GOOD THINGS.
IT TAKES TIME, GOOD WINE,
A GOOD MOTHER,
AND GOOD BARRELS.
SO EACH ONE OF THOSE THINGS BRINGS SOMETHING TO THE PARTY?
THE FIRST THING YOU DO IS ADD CULTURE
TO THE OAK BARREL.
THE MOTHER...
ON TOP OF THAT CULTURE, YOU WANT TO ADD FRESH WINE.
THE FRESH WINE IS THE FOOD FOR THE CULTURE.
AND THEN, YOU WANT TO MAKE SURE
THAT YOU LEAVE ENOUGH AIR SPACE IN THE BARREL.
THIS IS A 60-GALLON BARREL,
AND WE'RE ONLY GONNA PUT ABOUT 45 GALLONS IN IT.
I NOTICE YOU'VE GOT THEM PLUGGED UP
WITH WHAT LOOKS KINDA LIKE A COTTON BALL IN A LITTLE SACK
SO IT CAN BREATHE, RIGHT?
BECAUSE OVER A PERIOD OF TIME, YOU'RE GONNA HAVE EVAPORATION,
AND EVAPORATION IS ALL PART OF THE SYSTEM.
AND IT BRINGS
A DISTINCT FLAVOR
THAT COMES ALSO FROM OUR CULTURE AND FROM THE WINE.
SO TIME IS REALLY OF THE ESSENCE HERE,
AND NOT JUST THE TIME THAT IT TAKES FOR THE MOTHER
TO CONVERT THE ALCOHOL TO ACETIC ACID,
BUT IT'S ALSO ABOUT THE TIME THAT IT TAKES
FOR THE EVAPORATION TO TAKE PLACE.
WITH THE RIGHT AMOUNT OF AIR
AND JUST THE RIGHT AMOUNT OF VINEGAR,
WINE STOCK TAKES ABOUT 12 TO 15 MONTHS
TO GET A FULL CONVERSION.
WE LIKE TO SEE OVER 6 PERCENT ACIDITY
BECAUSE WE KNOW AT 6 PERCENT ACIDITY
THAT ALL THE ALCOHOL HAS BEEN CONSUMED,
THE MAJORITY OF IT.
OKAY, SO LET ME SEE IF I'VE GOT THIS RIGHT?
BARREL, WINE COMES IN, GOOD WINE, QUALITY MATTERS.
YOU PUT THE WINE AND THE MOTHER IN THE BARREL.
YOU WAIT 15 MONTHS FOR THEM TO DO WHAT THEY NEED TO DO.
YOU COME BACK, YOU DRAW OUT SAMPLES.
YOU DO SOME SCIENTIFIC TESTS BECAUSE YOU'RE A CHEMIST, RIGHT?
YOU'RE A CHEMIST.
YOU COME BACK, AND THEN YOU PUMP OUT ALL OF THE VINEGAR?
(Wally) NO, WE DON'T PUMP IT ALL OUT.
WHAT WE DO IS, WE WANT TO PUMP OUT ONLY ABOUT 30 GALLONS
AND LEAVE SOME OF THAT MOTHER AT THE BOTTOM.
AND THEN WHAT HAPPENS IS, WE ADD THE FRESH WINE IN.
AS I SAID, THE CONVERSION STARTS ALL OVER AGAIN.
I THINK IT'S ABOUT TIME
WE MET YOUR MOTHER.
WOW.
ALTON, MEET MOM.
HI, MOM.
WALLY, WHY IS SHE DOWN ON THE BOTTOM OF THE BOTTLE LIKE THAT?
WHEN THE MOTHER IS CONVERTING, THEY STAY UP ON TOP.
BUT AS SOON AS THE CONVERSION IS THROUGH,
THEY FALL TO THE BOTTOM.
NO, JUST DORMANT.
OH, OKAY, SO IF WE WERE TO POUR SOME OF THIS OUT
AND PUT IN SOME FRESH WINE, SHE WOULD PERK RIGHT UP AGAIN?
JUST TAKE RIGHT OFF AND START HER CYCLE ALL OVER.
WELL, NOW, IF YOU ALWAYS KEEP SOME VINEGAR IN THE BARRELS
WHEN YOU EMPTY THEM,
WHY DO YOU NEED MOTHER?
OH, IT'S OUR INSURANCE POLICY.
OH, OF COURSE, IN CASE ANYTHING WERE TO HAPPEN.
NO, GOT ABOUT 20 OF 'EM.
WOW, 20 MOTHERS, GIVES YOU THE SHAKES JUST THINKING ABOUT IT.
WELL, NICE TO MEET YOU,
MA'AM.
OKAY, MOM, BYE-BYE.
ALTHOUGH IT COULD BE ARGUED THAT THE ORLÉANS METHOD
PRODUCES THE WORLD'S BEST VINEGARS,
IT TAKES TIME, AND TIME IS MONEY.
AND THAT'S WHY A CLEVER INDUSTRIALIST
CAME UP WITH ANOTHER WAY,
A WAY THAT IS FASTER AND, OF COURSE, CHEAPER.
WHAT YOU DO IS TAKE A BIG VAT OF WINE
AND INOCULATE IT WITH A FREE-FLOATING FORM OF ACETOBACTER,
ONE THAT DOESN'T CREATE A MOTHER.
THEN YOU JUST PERCOLATE OXYGEN INTO THAT TANK CONTINUOUSLY
UNTIL IT TURNS INTO VINEGAR,
WHICH IS USUALLY ONE, MAYBE TWO, DAYS.
THE PROBLEM IS THAT THIS LIQUID
WILL NEVER EVER POSSESS THE KIND OF FLAVOR AND TEXTURE
DELIVERED BY THE ORLÉANS METHOD.
♪♪
♪♪
(Alton) WITH THE POSSIBLE EXCEPTION OF FRENCH WINE,
NO OTHER FOOD IN RECENT HISTORY
HAS CAUSED AS MUCH COMMOTION AND CONFUSION
AS BALSAMIC VINEGAR.
OH, I DIDN'T REALLY THROW AWAY THE KEY.
BUT I DID HIDE IT, JUST NOT FROM MYSELF.
NOW REAL BALSAMIC VINEGARS
HAIL FROM ITALY, OF COURSE,
THE EMILIA-ROMAGNA REGION,
WHICH IS RIGHT UP HERE.
AND THEY ARE VERY LABOR-INTENSIVE.
FIRST YOU HAVE TO GET SOME WHITE TREBBIANO GRAPES,
AND YOU SQUEEZE THEM.
YOU TAKE THE JUICE,
AND YOU COOK IT UNTIL THE SUGARS ARE CONCENTRATED
TO RIGHT AROUND 40 PERCENT.
THEN, YOU PUT IT INTO BARRELS,
WHICH HAVE ALREADY BEEN INFECTED, SO TO SPEAK, WITH ACETOBACTERS.
NOW HERE'S THE COOL PART, THIS IS DONE IN REALLY HOT ROOMS.
AND AS THE WATER EVAPORATES OUT OF THE BARRELS,
OF COURSE, THE LIQUID REDUCES.
AND AS IT DOES IT'S MOVED TO PROGRESSIVELY SMALLER BARRELS.
NOW THIS TAKES A MINIMUM OF 12 YEARS,
BUT SOMETIMES AS MANY AS 100 YEARS.
OKAY, 100.
THE RESULT IS...
WELL, IT DOESN'T REALLY LOOK LIKE VINEGAR AT ALL.
IT'S A VERY, VERY DEEP BROWN,
ALMOST BLACK SYRUP
THAT MANAGES TO BE SHARP AND SWEET
AND MEATY AND FLORAL ALL AT THE SAME TIME.
NOW THIS IS NOT THE KIND OF VINEGAR
THAT YOU WANT TO USE AS AN INGREDIENT IN A VINAIGRETTE.
YOU WANT TO USE THIS AS A FINE SAUCE.
I LIKE IT ON ICE CREAM,
CANTALOUPE, BERRIES.
SOMETIMES, I JUST KIND OF LIKE A LITTLE TASTE OF IT.
AH, BETTER THAN GOOD BRANDY.
EXCUSE ME.
SINCE THE ACETIC ACID MOLECULE IS HIGHLY VOLATILE,
IT HAS NO TROUBLE MAKING THE JUMP
FROM LIQUID TO GAS PHASE.
NOW THIS MEANS THAT VINEGAR PRODUCES
A POSITIVELY PUNGENT AROMA,
WHICH OFTEN FORCES THE DINER TO ABANDON HIS OR HER MEAL
BEFORE THE FORK EVEN HAS A CHANCE TO MEET THE MOUTH.
NOW ONE OF MY FAVORITE VINEGAR APPLICATIONS
IS A COOKED SALAD.
AND IT GETS AROUND THIS FACT BY LOCKING THE VINEGAR INTO A SOLID PHASE
FROM WHICH IT CANNOT ESCAPE UNTIL IT MELTS IN THE MOUTH.
STEP ONE, PLACE A METAL LOAF PAN
IN YOUR FREEZER THUSLY.
THEN POUR IN 1/2 CUP
OF RED WINE VINEGAR.
NOW WE'RE GOING TO NEED THIS ROCK-SOLID.
SO FREEZE FOR AT LEAST TWO HOURS.
OVERNIGHT WOULD BE BETTER.
START WITH TWO HEARTS OF ROMAINE.
YOU CAN ACTUALLY START WITH ENTIRE HEADS OF ROMAINE,
BUT YOU'LL WANT TO PEEL OFF THE OUTER LEAVES.
TAKE OFF THE ENDS AND SPLIT THEM IN HALF.
THEN, GRATE YOURSELF SOME CHEESE --
PARMESAN, THAT IS -- ABOUT 1 CUP.
AND USE THE GOOD STUFF FOR THIS, OKAY?
EXCELLENT.
YOU'LL ALSO NEED ABOUT A TABLESPOON OF EXTRA-*** OLIVE OIL
AND A BIT OF FRESH GROUND PEPPER.
HARDWARE-WISE YOU'LL NEED SOME SPRING-LOADED TONGS, LIKE THIS,
AND A BASTING BRUSH.
I LIKE THE SILICONE ONE, IT'S BOUNCY.
LUBE UP A NONSTICK GRIDDLE WITH A LITTLE NO-STICK SPRAY,
AND THEN BRUSH JUST A LITTLE BIT OF OLIVE OIL
ONTO THE CUT SIDE OF THE ROMAINE,
JUST ENOUGH TO GET
OUR CHEESE AND THINGS TO STICK.
OH, BUT FIRST, FRESH GROUND BLACK PEPPER, PLEASE,
JUST A BIT.
AND THEN STRAIGHT INTO THE CHEESE,
WHICH HAS BEEN MOVED TO A BAKING DISH LONG ENOUGH TO ACCOMMODATE
TWO HALVES OF THAT ROMAINE.
JUST KIND OF PUSH DOWN TO GET GOOD ADHESION.
AND THEN ALSO PUSH IT DOWN ONTO THE GRIDDLE
SO THAT THE CHEESE AND THE METAL MAKE FULL CONTACT.
IN ONE TO TWO MINUTES,
THE CHEESE SHOULD BE NICE, BEAUTIFUL, BROWN, AND CRUNCHY.
NOW I'M LAYING THAT OFF ONTO THIS LITTLE RE-FREEZABLE ICE MAT
SO THAT THE BACK OF THE LETTUCE WILL STAY
NICELY CHILLED.
THERE WE GO.
THE POINT IS, WE DO WANT IT TO BE SALAD-LIKE.
AND IF THE HEAT FROM THE CUT SIDE
GOES ALL THE WAY THROUGH TO THE RIB SIDE,
THEN THE WHOLE SALAD THING WILL BE KINDA RUINED.
NOW THE VINEGAR.
TIME TO RETRIEVE YOUR VINEGAR,
WHICH SHOULD BE NICELY SOLIDIFIED.
GRAB YOURSELF A FORK,
NOT THAT YOU HAVE TO KEEP THAT IN THE FREEZER, MIND YOU.
GRASP THE LETTUCE THUSLY
AND SPRINKLE THE VINEGAR ON,
JUST LIKE DRESSING UP A HOT DOG WITH RELISH.
NEXT STEP, CONSUME.
MMM, HOT, COLD,
SHARP, SOUR, OIL, VINEGAR...
IT'S A HOT DOG, IT'S A SALAD.
NO, IT'S BOTH, AND IT'S GOOD EATS TO BE SURE.
AND SINCE THE VINEGAR IS FROZEN,
IT'S NOT NEARLY AS VOLATILE.
SO IT DOESN'T TICKLE YOUR NOSE UNTIL IT TICKLES YOUR TONGUE.
LEGEND HAS IT THAT THE GREATEST MEAT-VINEGAR DISH OF ALL TIME
WAS INVENTED IN GERMANY AROUND 800 A.D.
BY NONE OTHER THAN THE GREAT MEDIEVAL KING
OF ALL THESE LANDS, CHARLEMAGNE.
NOW I BELIEVE THIS JUST LIKE I BELIEVE THOSE RUMORS
ABOUT CATHERINE DE MÉDICIS INVENTING THE FORK
OR CHARLES MONET INVENTING THE CHOCOLATE MOUSSE.
OR WAS THAT MANET, MONET, I DON'T KNOW.
EITHER WAY, I AIN'T BUYING IT.
I SUSPECT THAT SAUERBRATEN WAS BORN
OF NECESSITY.
KEEP IN MIND THAT UP UNTIL 150 YEARS AGO,
THE ONLY WAY TO PRESERVE MEATS WAS...
WELL, YOU COULD DRY IT IN THE WIND,
YOU COULD CURE IT IN SALT,
OR YOU COULD SOAK IT IN VINEGAR.
VINEGAR IS REALLY A BETTER METHOD
BECAUSE VINEGAR CONTAINS ANTIMICROBIAL AGENTS.
NOW LET'S TALK ABOUT REGIONALITY.
SAUERBRATEN WAS SUPPOSEDLY BORN
IN THE RHINE VALLEY.
THAT'S A PRETTY JUICY WINE REGION OF GERMANY.
SO IT MAKES SENSE THAT THE PEOPLE THERE
MIGHT USE VINEGAR AS A PRESERVATIVE.
DISHES THAT ARE SOAKED IN VINEGAR
AND THEN COOKED IN VINEGAR TEND TO BE REALLY, REALLY SOUR.
SO IT ALSO MAKES SENSE THAT THE FOLKS AROUND THERE
WOULD BUILD SOME KIND OF SWEET SAUCES
TO COUNTERACT ALL THAT ACIDITY.
NOW THAT SAUCE IS THE VERY HEART AND SOUL
OF WHAT SAUERBRATEN IS TO THIS DAY.
MY METHOD PAYS HEAVY RESPECT TO THE TRADITION,
BUT I'VE TAKEN THE LIBERTY
OF MAKING A FEW MODIFICATIONS.
THE FIRST THING WE DO IS BUILD OURSELVES A PICKLE.
AND FOR THAT, WE'LL NEED A PAN, KIND OF LIKE THIS.
♪♪
♪♪
(Alton) INTO THIS PAN PLACE 2 CUPS OF WATER,
ONE CUP EACH OF CIDER VINEGAR
AND RED WINE VINEGAR,
A MEDIUM ONION, CHOPPED, A LARGE CARROT, CHOPPED,
A TABLESPOON, PLUS 1 TEASPOON, OF KOSHER SALT,
HALF A TEASPOON OF GROUND BLACK PEPPER,
TWO BAY LEAVES, SIX CLOVES,
TWELVE JUNIPER BERRIES,
AND A TEASPOON OF MUSTARD SEEDS,
ALL OF WHICH SHOULD BE EASY TO FIND
IN THE SPICE SECTION OF YOUR LOCAL MEGA MART.
NOW COVER THIS
AND BRING IT ALL TO A BOIL OVER HIGH HEAT.
THEN DROP THE HEAT AND SIMMER NICE AND LOW FOR TEN MINUTES.
NOW SINCE VINEGAR BECOMES A LITTLE VOLATILE WHEN IT IS HEATED,
YOU MIGHT WANT TO ACTIVATE
ANY OF YOUR VENTILATION-CONTROL SYSTEMS THAT YOU MIGHT HAVE AROUND,
EVEN IF IT'S JUST OPENING A WINDOW.
NOW WE'VE GOT THE "SAUER" PART WORKING.
SO LET'S WORK ON THE "BRATEN" -- THAT IS, THE ROAST.
FOR THAT WE WILL NEED 3 1/2 POUNDS OF BOTTOM ROUND.
ALL RIGHT, GET AROUND THERE, LITTLE DOGGIE.
YOU SHOULDN'T WATCH TOO MUCH TV, IT'S BAD FOR YOU.
WHOA, WHOA, WHOA.
NOW THE ROUND IS, OF COURSE,
THE ENTIRE BACK LEG OF THE BEEF CRITTER.
AND IT'S NAMED AFTER THE SHAPE OF THE BONE THAT RUNS THROUGH IT.
NOW TECHNICALLY, IT IS THE FEMUR.
BUT ASKING YOUR BUTCHER FOR SOME BOTTOM FEMUR JUST SOUNDS CREEPY.
NOW THE BOTTOM ROUND, FROM HERE TO HERE,
DISTINGUISHES ITSELF FROM THE TOP ROUND
BECAUSE IT'S GOT MORE CONNECTIVE TISSUE.
AND IN A LONG-COOKING DISH LIKE SAUERBRATEN,
MORE CONNECTIVE TISSUE IS A GOOD THING.
(mooing)
WHAT'S THAT, WHY CAN'T WE USE CHUCK?
WELL, BESIDES BEING FATTIER AND CONTAINING MORE GRISTLE,
I REALLY THINK THAT THE BOTTOM ROUND HAS MORE BEEF FLAVOR.
AND A DISH LIKE THIS THAT'S GOT
A VERY, VERY STRONG MARINADE,
WE NEED ALL THE BEEFINESS WE CAN MUSTER.
NOW GET ON THERE, LITTLE DOGGIE.
SCRAM!
DON'T DO ANYTHING I'LL REGRET
ON MY LIVING ROOM...
WHY DO THEY CALL THEM DOGGIES ANYWAY?
THEY'RE COWS, A VERY DIFFERENT ANIMAL.
TRADITIONAL COOKING WISDOM CLEARLY STATES
THAT DISHES LIKE SAUERBRATEN,
I.E. POT ROAST,
SHOULD BE MARINATED, THEN SEARED AND BRAISED.
WHY?
BECAUSE UP UNTIL THE MID-20th CENTURY,
IT WAS BELIEVED THAT SEARING SEALED IN JUICES.
IF THAT WERE TRUE,
THEN SEARING WOULD ALSO SEAL JUICES OUT,
JUICES LIKE OUR MARINADE.
BUT WE'VE LEARNED SINCE THAT SEARING DOESN'T SEAL ANYTHING IN OR OUT.
SO I SAY, WHY NOT MAKE THINGS EASY ON YOURSELF
AND SEAR WELL ON ALL SIDES
WHILE THE MARINADE IS SIMMERING?
NOW LET'S TAKE SOME TIME TO REVIEW OUR SEARING PROCEDURE, SHALL WE?
ALWAYS RUB THE MEAT WITH A LITTLE BIT OF OIL --
SAFFLOWER, CANOLA, VEGETABLE, WHATEVER --
BEFORE SEARING.
NEVER PUT THE OIL IN THE PAN,
OR IT WILL BURN, MAKE A LOT OF SMOKE AND A LOT OF STINK.
ALWAYS SALT THE MEAT BEFORE IT GOES INTO THE PAN,
BUT NO PEPPER BECAUSE PEPPER BURNS.
ONCE THE MEAT IS IN THE PAN,
DON'T GO MESSING WITH IT.
DO NOT TOUCH IT, DON'T MOVE IT FOR AT LEAST 30 SECONDS
SO THAT IT CAN DEVELOP GOOD CONTACT WITH THE PAN
AND, THEREFORE, A GOOD CRUST.
LAST BUT NOT LEAST, NEVER, EVER POKE IT WITH A FORK.
USE YOUR TONGS.
WHY... HIT IT, THING.
♪♪
THANK YOU, THING, FOR THAT MEAT-HANDLING DEMONSTRATION.
AGGRESSIVE LITTLE GUY.
ONCE THE MARINADE HAS SIMMERED,
REMOVE THE LID, LET IT COOL DOWN FOR A FEW MINUTES.
THEN WHEN THE MEAT IS NICE AND SEARED, AS IT IS,
YOU MAY DEPOSIT IT
DIRECTLY INTO THE MARINADE.
NOW YOU NOTICE WE USED A POT THAT'S AS SMALL AS POSSIBLE
SO THAT THE MEAT WILL BE AS SUBMERGED AS POSSIBLE.
WE'RE GONNA LET THIS SIT ON THE COUNTER FOR AN HOUR TO COOL DOWN,
AND THEN...
STASH IN YOUR CHILL CHEST
FOR A MINIMUM OF THREE DAYS.
OH, BOTHER...
ACTUALLY, FIVE DAYS WOULD BE EVEN BETTER.
THAT WILL CERTAINLY GIVE ENOUGH TIME
FOR THE MEAT TO GO THROUGH AN AMAZING METAMORPHOSIS.
YOUR PATIENCE WILL BE REWARDED.
♪♪
WHEN COOKING TIME COMES, SIMPLY REMOVE THE MEAT.
POUR IN 1/3 CUP OF SUGAR.
WHISK WELL.
REPLACE THE MEAT.
PUT A LID ON TOP.
AND SLIDE INTO A 325-DEGREE OVEN
UNTIL THE MEAT IS FORK-TENDER, ABOUT FOUR HOURS.
♪♪
♪♪
NOW ANY GOOD GERMAN HOUSE- FRAU WOULD PROBABLY FIND
THIS SAUCE TO BE A LITTLE...
ON THE ACIDIC SIDE, NOT TO MENTION A LITTLE BIT THIN.
SO LOOKING AROUND, SHE WOULD PROBABLY TRY TO FIND SOME WAY
TO ADD SOME BODY AS WELL AS SOME SWEETNESS.
SHE MIGHT TURN TO HER SUPPLY OF LEBKUCHEN.
OH, BLAST, I'M ALL OUT
OF GERMAN CHRISTMAS SPICE COOKIES.
WELL, IF YOU DON'T HAVE ANY MORE OF THOSE AROUND,
YOU MIGHT GO FOR 5 OUNCES,
THAT'S ABOUT 18, OLD-FASHIONED GINGER SNAP COOKIES,
CRUSHED, OF COURSE.
EXCELLENT.
OH, USUALLY,
AT LEAST TRADITIONALLY, 1/2 CUP OF RAISINS
WOULD BE ADDED TO THE SAUCE.
BUT IF YOU ASK ME, RAISINS ARE ALWAYS OPTIONAL.
SO WE WILL TURN OUR HEAT UP
TO MEDIUM-HIGH,
REMOVE THOSE SOLIDS
NOW THAT THEY ARE COMPLETELY SPENT,
AND SLOWLY WHISK IN
SAID COOKIE CRUMBS.
JUST LET THESE COOK UNTIL THEY'RE ALMOST SMOOTH.
AH, IN MERE MOMENTS YOU'LL HAVE GONE
FROM AN ACIDIC WATERY BATH
TO A THICK, BEAUTIFUL, SPICY GRAVY,
GOLDEN BROWN AND DELICIOUS.
I SAID THEY'RE OPTIONAL, GOSH!
AH, NOW THAT'S GOOD EATING.
UM, YOU CAN SLICE YOUR SAUERBRATEN TRADITIONALLY,
AS I HAVE HERE,
OR YOU CAN KIND OF DO AN AMERICAN TAKE ON THINGS
AND SHRED IT WITH FORKS, LIKE BARBECUE,
AND PUT THAT ON A KAISER ROLL.
KAISER, NAMED AFTER KAISER WILHELM.
GERMAN, SAUERBRATEN, GERMAN...
COINCIDENCE, I DON'T THINK SO.
OH YEAH, WHITE DISTILLED VINEGAR...
I DID SAY THAT IT WAS WORTH HAVING AROUND IN THE KITCHEN
EVEN THOUGH IT'S NOT WORTH HAVING AROUND IN FOOD.
FOR INSTANCE, IF YOU'RE STUCK WITH SOME WILTED SALAD GREENS,
JUST ADD A BIT OF WHITE VINEGAR TO THE SOAKING WATER,
AND IN NO TIME THEY WILL BE REVIVED.
SEE, NICE AND CRISPY.
EQUAL PARTS OF VINEGAR AND WATER
MAKE A RIGHTEOUS GLASS CLEANER.
JUST WIPE DRY WITH CRUMPLED NEWSPAPER,
AND YOUR GLASS WILL BE STREAK-FREE.
COPPER COOKWARE IS NICE TO USE,
BUT DIFFICULT TO CLEAN.
NO PROBLEM, JUST DISSOLVE A TEASPOON OF SALT IN A CUP OF WHITE VINEGAR
AND STIR IN ENOUGH ALL-PURPOSE FLOUR TO CREATE A THICK PASTE.
RUB THIS ON THE BOTTOM OF THE VESSEL,
WAIT 15 MINUTES,
RINSE, DRY, AND BEHOLD THE NEW POT LUSTER.
SINCE ACETIC ACID IS PRETTY GOSH-DARN GOOD
AT KILLING BACTERIA, MOLDS, AND VIRUSES,
WHITE VINEGAR IS GREAT FOR CLEANING CUTTING BOARDS.
WELL, I HOPE THAT WE HAVE INSPIRED YOU
TO GET A LITTLE SOUR WINE INTO YOUR CUISINE.
FEW, IF ANY, SUBSTANCES
CAN BRING THIS MUCH TO THE PARTY
WITHOUT BRINGING A HIGH CALORIE COUNT
ALONG FOR THE RIDE.
MY SUGGESTION -- PLAY WITH YOUR VINEGAR AND PLAY OFTEN.
WHETHER YOU'RE TALKING BAKED GOODS, SALADS,
SOUPS, MEATS, PICKLES, OR MARINADES,
I THINK YOU'LL FIND THAT A PANTRY STOCKED WITH VINEGAR
IS A PANTRY STOCKED WITH GOOD EATS.
SEE YOU NEXT TIME.
Captioned by Scripps Networks, Inc.