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GEE, HONEY,
DO YOU EVER WONDER
IF WE COULD BE DOING MORE
TO REDUCE OUR RISK OF HEART DISEASE AND CANCER?
WELL, SWEETIE, THAT'S WHY WE TAKE EDAMAX
6 TO 20 TIMES A DAY.
EDAMAX NOT ONLY CONTAINS 10 GRAMS OF DIETARY FIBER...
GOSH, THAT'S MORE THAN 40%
OF OUR RECOMMENDED DAILY ALLOWANCE.
AND IT'S HIGH IN IRON AND CALCIUM
AND B COMPLEX VITAMINS,
NOT TO MENTION POWERFUL ANTIOXIDANTS
CALLED ISOFLAVONES.
PLUS, EACH DELICIOUS SERVING OF EDAMAX
CONTAINS 20 GRAMS OF PROTEIN.
SO TRY EDAMAX TODAY. YOU'LL BE GLAD YOU DID.
OF COURSE, IF YOU WANTED TO ADD POWERFUL ANTIOXIDANTS
LIKE ISOFLAVONES TO YOUR DIET,
AS WELL AS OMEGA 3 FATTY ACIDS,
GREAT FLAVOR AND CULINARY VERSATILITY,
YOU WOULD SKIP THE EDAMAX
AND JUST EAT YOUR EDAMAME.
A RELATIVE NEWCOMER TO THE AMERICAN TABLE,
THIS GREEN BEAN IS A POWERHOUSE OF NUTRITION
THAT JUST SO HAPPENS TO BE A SOYBEAN,
NOT TO MENTION...
♪♪
GOOD EATS.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
BEHOLD THE MATURE SOYBEAN,
GLYCINE MAX,
A CULINARY CHAMELEON THAT,
UH, DUE TO ITS UNIQUE CHEMICAL ATTRIBUTES,
IT'S MANAGED TO WORK ITS WAY INTO OUR DAILY LIVES
IN INNUMERABLE GUISES,
MANY OF WHICH ARE DELIGHTFULLY EDIBLE,
SUCH AS, UH, TOFU, SOY SAUCE,
MISO PASTE, SOYBEAN OIL AND DELICIOUS SNACKS,
LIKE THESE LITTLE DRY-ROASTED EDAMAME THINGS.
I JUST LOVE THESE THINGS.
BUT THE CURIOUS AND COMPLEX CHEMICAL COMPOSITION
OF, UH--OF GLYCINE MAX
MAKE IT A WELCOME PLAYER IN A VAST ARRAY
OF NON-FOOD ITEMS, FROM CANDLES TO CRAYONS,
FUEL ADDITIVES TO FLOORING, HAIR CARE PRODUCTS TO PENS
TO EVEN SHIRTS, BELIEVE IT OR NOT.
AH! THIS LOOKS GOOD.
(parking brake clicks)
ALTHOUGH SOYBEANS HAVE BEEN CULTIVATED
IN CENTRAL ASIA FOR MILLENNIA,
THEIR AMERICAN EXPERIENCE IS RELATIVELY RECENT.
THEY ARE RUMORED TO HAVE BEEN BROUGHT OVER
FROM THE OLD WORLD
IN THE HANDS OF NONE OTHER THAN BENJAMIN FRANKLIN
OF THE CONTINENTAL CONGRESS.
WELL, ACTUALLY, ALTON,
THERE WAS AN ENTREPRENEUR NAMED SAMUEL BOWEN
WHO ACTUALLY INTRODUCED THE SOYBEAN
TO THE COLONY OF GEORGIA IN 1765,
A FULL FIVE YEARS BEFORE BENJAMIN FRANKLIN.
AND IN THOSE DAYS, THEY USED TO CALL THE SOYBEAN
CHINESE VETCH.
IT'S REALLY PRETTY FUNNY, BECAUSE, AS YOU CAN SEE,
A SOYBEAN LOOKS NOTHING LIKE A VETCH.
YES, THAT'S--THAT'S FUNNY.
NOT QUITE AS FUNNY AS A WOMAN STANDING OUT IN A SOYBEAN FIELD
WITH AN UMBRELLA, THOUGH.
OF COURSE, BACK THEN, AS TODAY,
MOST SOYBEAN CROPS IN THE U.S.
WERE TRADITIONAL ROW OR COMMODITY SOYBEANS,
WHICH ARE USED PRIMARILY AS ANIMAL FODDER.
BACK THEN, PEOPLE JUST DIDN'T EAT THEM.
NOW THE BEANS IN THIS FIELD
ARE GREEN, IMMATURE AND DELICIOUS.
WE CALL THEM EDAMAME,
WHICH MEANS "BRANCH" OR "TWIG BEANS" IN JAPANESE.
AND THE FIRST WRITTEN RECORD OF AN EDAMAME
COMES FROM A LETTER WRITTEN BY A BUDDHIST PRIEST IN 1275.
BUT THE FIRST AMERICAN AWARENESS OF THE EDAMAME
CAME OUT OF THE U.S.D.A.-SPONSORED
DORSETT-MORSE AGRICULTURAL EXPEDITION
THAT TRAVELED THROUGH ASIA IN THE EARLY 1930s.
EXPEDITION LEADER WILLIAM J. MORSE
WAS AMERICA'S LEADING PROPONENT
OF SOYBEAN CULTIVATION AT THE TIME. EXCUSE ME.
IN 1935, THE DOCTOR JOHN KELLOGG...
OF BATTLE CREEK, MICHIGAN, AND CEREAL FAME.
THAT'S RIGHT. HE TRIED TO CAN THEM FOR A WHILE...
HA!
BUT THE REAL EDAMAME MOMENT IN THE UNITED STATES
REALLY CAME AS A RESULT OF SOMETHING
THAT DR. JOHN KELLOGG WOULD HAVE DISAPPROVED OF.
AND WHAT IS THAT EXACTLY?
BEER.
BEER? BEER?
WHEN THE SUSHI BOOM STARTED IN CALIFORNIA,
IT WAS USUALLY SERVED WITH JAPANESE BEER,
BUT AMERICANS CAN'T SIT AT A BAR WITH A BEER
WITHOUT HAVING SOMETHING TO SNACK ON.
SO INSTEAD OF THE MORE STANDARD PEANUTS
AND PRETZELS, THE SUSHI BAR OWNERS STARTED TO PUT OUT
A MORE TRADITIONAL JAPANESE ACCOMPANIMENT--
EDAMAME...
EXACTLY.
AND THE REST IS HISTORY.
SO WHAT YOU'RE SAYING IS THAT IN THE END,
WHAT OLD WILLIAM J. MORSE AND JOHN KELLOGG COULD NOT DO
FOR EDAMAME, BEER AND SUSHI DID.
EXACTLY.
SO HOW DO YOU LIKE YOURS?
GLASS MUG, BOTTLE, CAN-- I DON'T CARE.
ACTUALLY, I-I MEANT THE EDAMAME.
OH, YEAH.
UM, BRAISED WITH BOK CHOY.
SWEET. SEE YA.
BYE.
MANY ASIAN SUPERMARKETS AND FARMERS' MARKETS
STOCK FRESH EDAMAME DURING THE SUMMER GROWING SEASON.
AND SO, TOO, DO A FEW QUALITY MEGA MARTS.
NOW IF YOU FIND THEM, LOOK FOR FIRM, DEEP-GREEN PODS
THAT SHOW NO SIGNS OF BRUISING OR, UH, OR ANY OTHER DAMAGE.
NOW IF YOU ARE UNABLE TO FIND THE FRESH STUFF,
NOT A PROBLEM.
A GREAT MAJORITY OF THE EDAMAME CONSUMED IN THIS COUNTRY
IS PURCHASED BLANCHED AND FROZEN,
AND THAT'S OKAY WITH ME.
NOW THIS PARTICULAR MEGA MART
OFFERS SHELLED AND POD VERSIONS,
THE POD BEING MY PERSONAL FAVORITE.
NOW A CURSORY EXAMINATION OF THE BAG
SHOULD REVEAL THE COUNTRY OF ORIGIN.
AND ALTHOUGH THE U.S. IS FAR AND AWAY
THE WORLD LEADER OF SOYBEAN PRODUCTION,
YOU SHOULDN'T BE TOO SURPRISED TO DISCOVER
THAT YOUR BAG HAS COME FROM THE OTHER SIDE OF THE PLANET.
AHH, GLOBALIZATION.
EDAMAME PURCHASED IN THE BLANCHED AND FROZEN STATE
ARE NEARLY BULLETPROOF AS LONG AS THEY STAY FROZEN.
BUT FRESH EDAMAME DO NOT IMPROVE WITH AGE
AND SHOULD BE COOKED AND CONSUMED
AS SOON AS POSSIBLE.
FIRST STEP--A QUICK RINSE IN A COLD SHOWER
TO SPRAY THEM DOWN.
AND JUST TOSS AWAY ANY CRACKED OR DAMAGED PODS
THAT HAVE SNUCK INTO YOUR SUPPLY.
YOU'LL ALSO WANT TO BE ON THE LOOKOUT
FOR ANY ERRANT STEMS OR LEAVES, ET CETERA.
AND OF COURSE, IF THEY ARE ORGANIC,
YOU MIGHT HAVE SOME LIVESTOCK IN HERE, LIKE SOME CATERPILLARS.
LIKE, YOU PROBABLY, YOU KNOW, DON'T WANT TO EAT THOSE.
ANYWAY, AS FAR AS COOKING THESE,
WE COULD CERTAINLY BOIL OUR PODS GREEN BEAN-SYTLE
IN SALTED WATER,
BUT BY THE TIME THE INNER GOODNESS
BECOMES TENDER,
THE OUTER SHELLS ARE USUALLY OLIVE DRAB.
AND BESIDES, SINCE WE'RE NOT EATING THE OUTER PODS,
ALL THAT WATER AND SALT SEEMS A LITTLE BIT OF A WASTE.
NOW STEAMING IS CERTAINLY ANOTHER OPTION,
BUT--OW--I GENERALLY FIND THAT STEAMED PODS
ARE UNAPPEALINGLY MUSHY-- NOT WHAT I'M AFTER.
BESIDES, YOUNG EDAMAME PODS ALREADY CONTAIN
ALL OF THE WATER REQUIRED FOR ACTUAL COOKING.
ALL YOU HAVE TO DO IS EXCITE THAT WATER A LITTLE BIT.
FOR THAT, OF COURSE, WE NEED A MAGNETRON.
AS EVERYONE KNOWS, A MAGNETRON EMITS RADIO WAVES
IN THE RANGE OF 2.5 GIGAHERTZ,
A FREQUENCY OF WAVE POSSESSING A CURIOUS CHARACTERISTIC
IN THAT THEY CAN BE ABSORBED BY WATER
AND CERTAIN OTHER ASYMMETRICAL MOLECULES.
OF COURSE, E EQUALS MC-SQUARED,
SO SOMETHING HAS TO HAPPEN TO THAT ENERGY.
AND IN THIS CASE, IT TRANSLATES TO HEAT.
THIS MEANS BY FOCUSING THE RADIO OUTPUT
OF THE MAGNETRON ONTO THE BEANS,
WE CAN COOK THEM WITHOUT ACTUALLY APPLYING HEAT.
HA! AND TO THINK,
I BUILT IT MYSELF FOR ONLY $47,972.
OF COURSE, IF YOU'RE NOT WILLING
TO DEDICATE THESE KINDS OF FUNDS,
YOU COULD SIMPLY USE THIS DEVICE.
♪♪
DESPITE A RATHER UNSAVORY REPUTATION,
THE MICROWAVE OVEN IS ACTUALLY ONE OF THE MIRACLE INVENTIONS
OF THE TWENTIETH CENTURY.
SO 1 POUND OF PODS GO IN IN A GLASS BOWL,
ALONG WITH A 1/4 CUP OF H2O.
NOW IN THIS CASE, THE WATER IS ACTING
AS AN ENERGY SINK,
ABSORBING EXCESS MICROWAVES, THUS PREVENTING BURNING.
NOW FOUR TO SIX MINUTES ON HIGH WILL DO THE TRICK.
I WOULD LOVE TO BE MORE EXACT,
BUT WE ARE TALKING ABOUT AN AGRICULTURAL PRODUCT HERE.
OH, AND THIS IS NICE. YOU CAN DO THE SAME METHOD
WITH FROZEN PODS DIRECTLY FROM THE FREEZER.
JUST START CHECKING ON THEM AFTER ABOUT FIVE MINUTES.
(beeps)
ALWAYS EXTRACT WITH CARE.
STEAM CAN CAUSE NASTY SCALDING.
NOW FOR THE CLASSIC SUSHI BAR TREATMENT,
SIMPLY SEASON THE DRAINED EDAMAME
WITH A GOOD COARSE SALT.
BUT YOU KNOW, THIS MIGHT BE A GOOD TIME
TO SET ASIDE YOUR STANDARD CRYSTALS
AND REACH FOR SOMETHING
WITH A MORE DISTINCT FLAVOR PROFILE,
LIKE SEA SALT.
WHY? WELL, THINK OF THE OCEANS.
NOW THEY CONTAIN WATER, CERTAINLY,
AND SALT TO BE SURE,
BUT THEY ALSO CONTAIN A LOT OF OTHER STUFF,
LIKE VITAMINS AND MINERALS AND, WELL... STUFF
THAT CAN BE CAPTURED IN AND AROUND CRYSTALS
AS THEY FORM.
NOW THIS GRANTS SEA SALTS HIGHLY INDIVIDUAL FLAVORS,
WHICH, ALTHOUGH SUBTLE, ARE CERTAINLY DETECTABLE
TO THE DISCERNING PALATE.
NOW IN THIS CASE, I THINK THAT A HAWAIIAN
OR PERHAPS A JAPANESE SALT
WOULD BE A GOOD TRICK TO GO WITH.
NOW YOU COULD SIMPLY TOSS THE DRAINED BEANS
WITH THE SALT,
BUT IF YOU REALLY WANT TO MAKE SURE
THAT THE, UH, THE GRAINS STICK AND DON'T DISSOLVE
UNTIL YOU'RE READY TO POP THEM IN YOUR MOUTH,
JUST ADD A FEW DROPS OF OIL TO THE BEANS FIRST,
AND THEN TOSS.
NOW ALTHOUGH THE OUTER SHELL
IS TECHNICALLY PARTIALLY EDIBLE A LITTLE BIT,
THE WAY I DO THIS
IS JUST KIND OF POP THE WHOLE POD IN YOUR MOUTH
AND JUST USE YOUR TEETH TO GET THOSE SEEDS RIGHT OUT.
LIKE THIS--ONE,
TWO, THREE.
AHH, DELICIOUS!
AND A SUBSTANTIAL UPGRADE, NUTRITIONALLY SPEAKING,
FROM THINGS LIKE PRETZELS.
NOW WHAT ELSE CAN YOU DO WITH THESE?
WELL, HOW ABOUT A NICE SALAD?
DELICIOUS THOUGH THEY MAY BE,
SUSHI STORE EDAMAME
IS NOT OUR ONLY EDAMAME OPTION.
BUT UNLESS YOU'VE GOT FOUR STOMACHS
LIKE ONE OF THESE GUYS,
YOU'RE GONNA HAVE TO GET RID OF THIS POD,
WHICH IS COMPLETELY INDIGESTIBLE.
NOW WE CAN DO THIS
THE OLD-SCHOOL, GRANDMA KIND OF WAY--
JUST COOK 'EM AND SQUEEZE THEM INTO YOUR HAND
ONE AT A TIME.
(sighs) IT'S VERY HOMESPUN,
AND YOU KNOW WHAT? I JUST DON'T GO THAT WAY.
AS FAR AS I'M CONCERNED, IF THERE'S A MECHANICAL ANSWER,
THAT'S WHAT WE'RE GONNA GO FOR, AND HERE IT IS.
I HAVE RIGHT HERE A REGULAR HOME PASTA ROLLING MACHINE,
COMPLETELY MANUAL.
I HAVE BOLTED THAT TO THE COUNTER
OVER JUST A STYROFOAM TRAY. YOU COULD USE PLASTIC.
HERE'S WHAT WE'RE GONNA DO.
THE EDAMAME IN ITS COOKED FORM GOES RIGHT UP THE BOTTOM,
AND YOU ROLL OUT THE SHELL.
THAT POPS THE LITTLE SEEDS
RIGHT INTO THE BOTTOM-- NO MUSS, NO FUSS.
AND GOSH DARN IT, IT'S KIND OF FUN.
ALL RIGHT,
GRAB YOURSELF A 13x9 METAL PAN,
AND SET YOUR HOT BOX TO ROAST
AT 400 DEGREES.
OKAY, NOW YOU'RE GOING TO REQUIRE
12 OUNCES OF SHELLED EDAMAME FOR THIS.
THAT'S ABOUT 2 CUPS,
AND YOU CAN USE FRESH OR, AS I HAVE HERE,
YOU CAN USE FROZEN STRAIGHT FROM THE FREEZER.
JUST--IT'LL LENGTHEN THE COOK TIME A LITTLE BIT.
NOW TO THAT WE WILL ADD ONE 1/2 CUP OF CORN KERNELS--
THAT'S ABOUT TWO EARS' WORTH--
A 1/4 OF A CUP OF FINELY DICED SCALLIONS,
ONE CLOVE OF GARLIC, MINCED,
3/4 OF A TEASPOON
OF KOSHER SALT
AND A GOOD GRIND OF BLACK PEPPER.
FINALLY, 1 TABLESPOON
OF OLIVE OIL.
AND STIR UNTIL EVERYTHING
IS THOROUGHLY COATED.
NOW WE'RE GONNA LET THIS ROAST FOR 10 TO 15 MINUTES,
OR UNTIL THE EDAMAME BEGINS TO BROWN.
NOW LIKE THEIR LEGUMINOUS COUSINS THE PEANUTS,
ROASTING WILL ENHANCE THE EDAMAME'S
INHERENT NUTTY GOODNESS,
AND, OF COURSE, IT WILL MAKE THE KITCHEN SMELL GOOD, TOO.
♪♪
AHH, JUST GET A WHIFF OF THAT.
OH, SORRY. WELL, BELIEVE ME,
THE TIME IN THE OVEN HAS CREATED
SOME WONDERFULLY COMPLEX COMPOUNDS
THAT HAVE VEERED THE FLAVOR AWAY FROM VEGETAL
TOWARDS NUTTINESS.
COOL PRIOR TO FURTHER PROCESSING.
AND BY FURTHER PROCESSING,
I OF COURSE MEAN THE ADDITION
OF 1 CUP OF CHOPPED FRESH TOMATOES,
1/4 OF A CUP OF CHOPPED FRESH BASIL,
OR FRESHLY CHOPPED, RATHER,
AND A TABLESPOON OF RED WINE VINEGAR,
JUST TO UP THE ACIDITY A BIT.
NOW STIR TO COMBINE THOROUGHLY.
AND YOU'RE BETTER TO LET THIS SIT
FOR AT LEAST A COUPLE OF HOURS BEFORE SERVING.
♪♪
SERVE THIS CHILLED OR AT ROOM TEMPERATURE,
AND YOU'VE GOT YOURSELF A COMPLETE MEAL
THAT COULD EASILY LAY CLAIM
TO ALL THOSE HEALTH BENEFITS YOU HEAR ABOUT.
WHY? WELL, UM...
LET'S SAY FOR A MINUTE THAT THIS STACK OF BLOCKS
REPRESENTS PROTEINS.
AND THE BLOCKS THEMSELVES ARE THE AMINO ACIDS
THAT MAKE UP THE PROTEINS.
NOW WHEN YOU CONSUME A PROTEIN,
YOUR BODY BREAKS ALL THIS DOWN.
THEN WHEN YOU NEED SOMETHING, YOU CAN WHIP UP WHATEVER IT IS.
(alarm blares)
(man) Fabrication to parts. Fabrication to parts.
GO FOR PARTS, FABRICATION.
Yeah, parts, we need a muscle kit up here stat.
ROGER THAT, FABRICATION.
ONE MUSCLE KIT STAT.
Yeah, okay.
OKAY, NOW WHETHER A PROTEIN IS CONSIDERED COMPLETE OR NOT
DEPENDS UPON WHETHER OR NOT IT CONTAINS
THE ESSENTIAL AMINO ACIDS
THAT THE HUMAN BODY MUST ACQUIRE FROM THE OUTSIDE WORLD,
INCLUDING HISTIDINE,
LEUCINE, ISOLEUCINE
LYSINE, METHIONINE,
PHENYLALANINE, THREONINE,
TRYPTOPHAN AND, OF COURSE, VALINE.
IF WE DON'T GET OUR ESSENTIALS,
THESE AMINO ACIDS, IN THE BODY,
THEN WE CANNOT MAKE THE STUFF THAT THE BODY NEEDS,
AND YOUR EXISTENCE ON THIS PLANET
COULD BE GREATLY COMPROMISED.
NOW ANIMAL PROTEINS ARE, OF COURSE, COMPLETE PROTEINS,
BUT CONSUMING THEM USUALLY MEANS DOSING UP
ON SATURATED FATS, AS WELL.
SOYBEANS, EDAMAME INCLUDED,
ARE THE ONLY-- REPEAT, ONLY PLANT FOODS
CAPABLE OF DELIVERING COMPLETE PROTEINS.
YOU COULD, IN FACT, LIVE OFF OF THEM,
WHICH, GIVEN THEIR TREMENDOUS VERSATILITY,
DOESN'T SOUND LIKE SUCH A BAD THING.
♪♪
THIS IS A POTATO CHIP. IT'S MIGHTY TASTY.
IT WOULD BE A LOT HEALTHIER, THOUGH,
IF WE COULD GET SOME EDAMAME ONTO IT.
PROBLEM IS THEY KIND OF ROLL OFF,
WHICH IS A GOOD REASON FOR MAKING A DIP
OUT OF EDAMAME,
WHICH, UH... WELL, I'LL JUST EAT THAT LATER.
OKAY, SO THIS VENTURE WILL BEGIN
WITH 12 OUNCES OF SHELLED, COOKED AND COOLED EDAMAME.
NOW NOTICE THAT I SAID COOKED AND COOLED EDAMAME.
OKAY? IF FOR SOME REASON YOU CHOSE TO USE
UNCOOKED EDAMAME,
YOU SHOULD BE AWARE THAT RAW SOY
CONTAINS AN INHIBITOR,
A CHEMICAL THAT PREVENTS THE BODY FROM ABSORBING
ALL OF THAT GREAT PROTEIN.
NOW COOKING DOESN'T COMPLETELY ELIMINATE THIS SUBSTANCE,
BUT THE AMOUNTS LEFT ARE WAY TOO SMALL
TO HAVE ANY REAL EFFECT.
NEXT UP, A 1/4 CUP OF DICED ONION--
VERY NICE--
AND ONE LARGE CLOVE OF GARLIC, SLICED,
WILL DO JUST FINE.
NEXT UP, A 1/2 A CUP
OF DENSELY PACKED FLAT-LEAF PARSLEY.
YOU COULD ALSO USE-- CILANTRO HERE WOULD BE FINE.
NOW HERE'S MY SECRET WEAPON--
A TABLESPOON OF MISO.
NOW MISO IS A FERMENTED SOYBEAN PASTE
OFTEN FOUND IN JAPANESE CUISINE.
THERE ARE ACTUALLY SEVERAL DIFFERENT STYLES OF MISO,
SOME OF WHICH CONTAIN JUST SOYBEANS.
OTHERS CONTAIN VARIOUS GRAINS, AS WELL.
NOW I AM USING A RICE-SOY MISO,
WHICH IS, I THINK, A LITTLE BIT SWEETER
THAN THE STRAIGHT STUFF.
IT'S EASY TO FIND IN ASIAN OR GOURMET MARKETS,
AS WELL AS ON THE INTERNET AND EVEN IN SOME MEGA MARTS.
AND YOU'LL PROBABLY FIND IT RIGHT NEXT TO THIS ITEM--
1 TEASPOON OF RED CHILI PASTE,
WHICH WILL COME IN A JAR LIKE THIS,
HAS HOT CHILIES AND, OF COURSE, GARLIC.
NEXT, LEMON JUICE-- 1/4 OF A CUP, FRESHLY SQUEEZED.
LIME OR LEMON, ACTUALLY, WILL BE FINE.
THEN SOME SALT--1 TEASPOON OF KOSHER WILL DO THE TRICK.
AND ABOUT A 1/4 TEASPOON OF FRESHLY GROUND BLACK PEPPER.
NOW WE WILL LID THIS UP
AND TAKE IT FOR A SPIN.
NOW ONCE YOU'VE GOT KIND OF A FINE MINCE,
WE WILL ADD 5 TABLESPOONS OF OLIVE OIL, SLOWLY,
AND PROCESS TILL SMOOTH.
BEHOLD OUR EDAMAME DIP,
WHICH IS TASTY, LOW-FAT, NUTRITIOUS
AND ALMOST NEVER BREAKS THE POTATO CHIP.
OF COURSE, IT COULD ALSO GO ON CRACKERS,
OR YOU COULD ADD ADDITIONAL NUTRITIONAL POWER
TO THE PERENNIAL PARTY PLATTER,
THE CRUDITé OR THOSE THINGS.
IS IT GOOD? WATCH THIS. (whistles)
FRESH KRAFT SERVICE ON THE TABLE!
♪♪
SHOULD LEFTOVERS BE AVAILABLE,
OR IF YOU WANT TO MAKE IT UP IN ADVANCE,
REFRIGERATE IN AN AIRTIGHT CONTAINER
FOR UP TO FIVE DAYS.
I THINK I'LL MAKE ANOTHER BATCH.
♪♪
JUST AS WITH ITS COUSIN LEGUME THE PEANUT,
OUR EDAMAME IS OFTEN DRY-ROASTED
AND TURNED INTO A TASTY TREAT.
NOW EVEN THOUGH THE PROCESSING
REDUCES THE NUTRITIVE VALUE SOMEWHAT,
THESE ARE STILL A DARN FINE SUBSTITUTE
FOR A BAG OF GOOBERS,
ESPECIALLY WHEN YOU CONSIDER THE FACT THAT THEY CONTAIN
70% LESS FAT, 40% MORE PROTEIN
AND ARE A LOT LESS LIKELY TO CAUSE ALLERGIC REACTIONS.
CONSULT WITH YOUR DOCTOR, OF COURSE.
AND MY FAVORITE PART OF THIS IS THAT WE CAN, INDEED, USE
THESE DRIED EDAMAME JUST AS WE WOULD PEANUTS
IN ONE OF MY FAVORITE APPLICATIONS--BRITTLE.
SO WE WILL BEGIN
WITH 7 OUNCES OF DRY-ROASTED EDAMAME.
TO THAT WE WILL ADD A TABLESPOON OF SOY SAUCE,
1/2 A TEASPOON EACH OF CAYENNE PEPPER AND SALT.
AND WE'LL MIX TO COMBINE
AND THEN JUST LET THESE SIT AROUND FOR A FEW MINUTES.
WE'RE ALSO GONNA NEED TO PREP A SHEET PAN,
A HALF SHEET PAN, RATHER, WITH A, UH,
A SILICONE BAKING MAT AND A RUBBER SPATULA.
THIS WE WILL DEFINITELY WANT TO LUBE UP
WITH A LITTLE NO-STICK RIGHT BEFORE WE WORK WITH IT.
THAT CAN WAIT. NOW LET'S GO OVER HERE.
PLACE A MEDIUM TO LARGE CAST-IRON SKILLET
OVER HIGH HEAT.
THEN PLACE A 3-QUART SAUCEPAN OR SAUCIER INSIDE THAT.
NOW THE CAST IRON IS GOING TO ACT AS A HEAT DIFFUSER,
HELPING TO ELIMINATE ANY HOT SPOTS
THAT MIGHT FORM DURING THE COOKING PHASE.
NOW, SOFTWARE-- 1 POUND PLUS 6 OUNCES
OF GRANULATED SUGAR
AND 12 OUNCES OF H2O
ARE COMBINED VIA WOODEN SPOON.
IT'S ALWAYS BEST TO USE A WOODEN SPOON
DURING CANDY-MAKING BECAUSE IT DOESN'T CONDUCT HEAT,
AND THEREFORE WILL NOT CONTRIBUTE
TO POSSIBLE CRYSTALLIZATION, WHICH WOULD BE A VERY BAD THING.
NOW WHEN THE SYRUP COMES UP TO A BOIL,
YOU'RE GONNA STOP STIRRING, COVER,
COOK FOR THREE MINUTES.
THEN UNCOVER THE PAN, REDUCE THE HEAT TO MEDIUM,
AND COOK UNTIL THE SUGAR STARTS TO TURN LIGHT AMBER--
ABOUT 25 MINUTES.
NOW I USED TO GET VERY EXACT TIMES AND TEMPERATURES
FOR THIS KIND OF THING, BUT THE TRUTH IS
TIME AND TEMPERATURE CAN LIE WHEN IT COMES TO CANDY-MAKING.
SO THE BEST THING TO DO IS TO JUST USE YOUR EYES
AND LEARN WHAT TO LOOK FOR-- LIGHT AMBER.
SO KILL THE HEAT,
AND STIR IN THE EDAMAME MIXTURE.
ALL RIGHT,
NOW THIS IS GREATLY REDUCE THE SUGAR TEMPERATURE,
SO WORK QUICKLY,
AND AS SOON AS EVERYTHING IS INTEGRATED,
WE'RE GOING STRAIGHT TO THE, UH, TO THE MAT.
OKAY, NOW JUST POUR IT OUT AND THEN SMOOTH IT
WITH YOUR WELL-LUBED SPATULA.
YOU HAVE GOT TO WORK QUICKLY BEFORE IT SETS UP.
THERE. DON'T TRY TO GET ALL THE WAY TO THE EDGES.
WE'RE GONNA LET THIS COOL FOR HALF AN HOUR
TILL IT'S NICE AND SNAPPY.
THEN YOU CAN BREAK IT INTO PIECES AND STORE
IN AN AIRTIGHT CONTAINER FOR UP TO TWO WEEKS.
NOW I HOPE THAT WE'VE INSPIRED YOU
TO IMPORT EDAMAME FROM THE SUSHI BAR
INTO YOUR KITCHEN.
BESIDES THEIR OBVIOUS CULINARY CREDENTIALS,
I BELIEVE THAT WHEN PROPERLY DEPLOYED,
THEY CAN SERVE AS POTENT SOLDIERS
IN THE BATTLE FOR BETTER NUTRITION.
WHO ARE YOU?
I'M THE GUY WHO'S REPLACING THESE WITH THESE.
OH, OKAY. WHY ARE YOU WEARING MY HUSBAND'S ROBE?
I'M SORRY, WE DON'T HAVE TIME FOR MORE QUESTIONS TODAY.
SEE YOU NEXT TIME ON "GOOD EATS."
(engine revving)