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TO GET A LOT OF VIEWER MAIL,
BUT LATELY, WE'VE NOTICED A RATHER DISTURBING TREND.
FOR INSTANCE, THIS IS FROM HOMER, IN SIOUX CITY.
"A.B., NO TIME COOK, HUNGRY, HELP!"
WOW, WHEN YOU CAN'T EVEN PUT IN ANY ARTICLES,
YOU REALLY ARE BUSY.
HERE'S ANOTHER ONE.
THIS IS FROM INGRID IN SANTA FE, NEW MEXICO.
SHE WRITES, "I KNOW FAST FOOD'S NOT HEALTHY,
"BUT BETWEEN SOCCER PRACTICE AND VIOLIN LESSONS,
"I DON'T HAVE A CHOICE -- AM I A BAD MOM?
"WILL MY KIDS HATE ME?"
WELL, I DON'T KNOW, INGRID, I GUESS IT DEPENDS ON WHETHER OR NOT
YOU'RE TAKING THE VIOLIN LESSONS OR MAKING THEM TAKE THEM, HA HA.
BUT I KNOW WHAT YOU MEAN.
OH, THIS ONE... THIS BROKE MY HEART.
THIS IS FROM "NO-NAME" IN SACRAMENTO,
AND SACRAMENTO WRITES... NOTHING.
JUST DIDN'T HAVE TIME.
THAT'S THE PROBLEM.
AS FERRIS BUELLER SAID, "LIFE MOVES PRETTY FAST."
AS A RESULT, THOSE OF US LIVING TYPE-A LIVES
END UP CHOKING DOWN A LOT OF TYPE-D CHOW.
WE JUST DON'T HAVE THE PATIENCE FOR A SLOW-MOVING MEAL,
MUCH LESS THE TIME TO COOK IT OURSELVES.
HOWEVER, THERE IS ONE COOKING METHOD CAPABLE OF SAVING US
FROM A LONG-TERM RELATIONSHIP WITH OUR PIZZA DELIVERY GUY.
IT'S A COOKING METHOD THAT'S FAST, NUTRITIOUS, DELICIOUS,
LOW-MESS, INFINITELY ADAPTABLE, AND DARN TASTY.
WHAT IS IT? WELL, WE LIKE TO CALL IT...
♪♪
COOKING IN A POUCH IS A REMARKABLY SIMPLE METHOD
CAPABLE OF PRODUCING REMARKABLY COMPLEX AROMAS AND FLAVORS.
HOW'S IT WORK?
WELL, IF YOU APPLY ENOUGH HEAT TO FOOD,
THE MOISTURE INSIDE WILL BE RELEASED AS STEAM, RIGHT?
AND IF USUALLY JUST DRIFTS AWAY, TAKING A LOT OF HEAT WITH IT.
BUT PLACING FOOD IN A POUCH IS...
WELL, KIND OF LIKE GETTING IN A SMALL TENT ON A WARM DAY.
INSTEAD OF EVAPORATING THAT MOISTURE AND THE HEAT,
IT'S TRAPPED RIGHT UP AGAINST THE FOOD,
COOKING IT VERY, VERY QUICKLY.
AND SINCE THE AROMAS, THE FLAVORS...
THE ESSENCE OF THE FOOD IS CAPTURED,
FISH TASTES MORE LIKE FISH,
CHICKEN TASTES MORE LIKE CHICKEN,
AND I SUPPOSE -- GIVEN ENOUGH TIME --
I WOULD EVEN TASTE MORE LIKE ME.
NOW AS WE'LL SOON SEE, THE POUCH COOK HAS
THE WAYS AND MEANS TO BLEND FLAVORS AT WILL.
SINCE IT'S A MOIST, FAST ENVIRONMENT,
VERY LITTLE FAT IS NEEDED,
AND FOODS THAT TEND TO OVERCOOK BY OTHER METHODS
BEHAVE THEMSELVES IN THE BAG.
SO WHAT FOODS ARE POUCH-POSITIVE?
WELL, NOT TOO SURPRISINGLY, VEGETABLES DO REALLY, REALLY WELL.
IN FACT, ONE OF MY FAVORITE POUCHES
INVOLVES NOTHING MORE THAN POTATOES AND SHALLOTS
SHOVED INTO SOME ALUMINUM FOIL AND DROPPED IN A FIRE.
MEATS? EH, A LITTLE DICEY.
SOME -- LIKE, SAY, POULTRY AND PORK --
DO REALLY, REALLY WELL.
BUT IF IT'S A MEAT THAT REALLY DOES REQUIRE SEARING
IN ORDER TO BE GREAT, YOU MIGHT WANT TO SKIP IT.
HERE'S A GENERAL RULE --
IF YOU WOULD NEVER DREAM OF STEAMING IT,
YOU PROBABLY DON'T EVER WANNA BAG IT.
OF COURSE, THAT DOES LEAVE US WITH THE ENTIRE SEAFOOD KINGDOM,
AND I CAN'T THINK OF ONE PIECE OF SEAFOOD
THAT WASN'T BORN TO BE INSIDE OF A POUCH.
NOW SINCE THE METHOD IS VERY, VERY MOIST,
SKIN DOESN'T DRY OUT, WHICH IS WHY
IT'S A PERFECT METHOD FOR WHOLE FISH.
TAKE THIS LITTLE SNAPPER HERE.
IT LOOKS ABOUT THE RIGHT SIZE FOR TWO.
HE'S A GOOD-LOOKING FISH, AND FULL OF VERY MILD FLAVOR,
WHICH POUCH COOKING WILL ONLY ELEVATE --
KIND OF TURN UP THE VOLUME ON.
OF COURSE, A LOT OF FISH ARE SOLD AS RED SNAPPER.
IF YOU WANNA BE SURE YOU'VE GOT THE REAL THING,
LOOK 'EM DEAD IN THE EYE.
THE IRISES WILL ALWAYS BE AS RED AS THE SCALES.
♪♪
DOUBLE-CHECK AND MAKE SURE THAT YOUR MONGER GOT ALL THE SCALES OFF.
THERE ARE USUALLY A FEW STRAYS LEFT BEHIND.
THEN, GO AHEAD AND TRIM OFF ANY OF THE FINS
THAT LOOK LIKE THEY MIGHT PERFORATE
EITHER YOU OR THE BAG...
AND THAT DEFINITELY INCLUDES THIS DORSAL FIN,
WHICH CAN BE A REAL PAIN.
OUCH.
I LIKE TO GO AHEAD AND TAKE OFF THE PECTORAL FIN,
AS WELL AS THE... WELL, WHATEVER THAT IS.
HE'S NOT GONNA NEED IT ANYMORE.
AND DON'T FORGET THIS LITTLE GUY BACK HERE --
THOSE SPINES ARE NASTY.
THERE.
GIVE HIM A PAT DRY,
AND I LIKE TO PUT A LITTLE PAPER TOWEL UP ON THE INSIDE
JUST TO SOAK UP ANYTHING THAT MIGHT SEEP OUT.
NOW FINALLY, WE CAN PONDER THE ACTUAL POUCH MATERIAL.
NOW I LIKE ALUMINUM FOIL... I LOVE THIS STUFF.
I MEAN, IT'S ALUMINUM, SO IT CONDUCTS A LOT OF HEAT,
AND IT CRIMPS AIR-TIGHT.
BUT THE PROBLEM IS THAT IT IS REACTIVE,
AND ACID WILL BE GOING INTO THIS DISH --
IT'S A VERY DELICATELY FLAVORED DISH --
SO THAT MIGHT BE...
A PROBLEM.
WAX PAPER -- CHEAP, READILY AVAILABLE,
VERY EASY TO CRIMP...
ALSO MAKES EVERYTHING TASTE LIKE CRAYONS.
PARCHMENT PAPER.
NOW PARCHMENT PAPER IS IMPREGNATED WITH SILICONE
RATHER THAN WAX, OKAY, SO THERE'S NO WAXY AFTERTASTE.
IT TAKES VERY, VERY HIGH TEMPERATURES IN THE OVEN,
IT BREATHES A LITTLE BIT, CRIMPS EASILY, MICROWAVE-SAFE,
AND NON-REACTIVE -- ALL PLUSES.
NOW SOME ETHNIC CUISINES TURN TO NATURAL PRODUCTS FOR WRAPPING.
GOT GRAPE LEAVES, FIG LEAVES, EVEN CORN HUSKS.
BUT SINCE THESE AREN'T HANGING AROUND
THE AVERAGE AMERICAN KITCHEN EVERY DAY OF THE WEEK,
I THINK WE'LL STICK WITH THE PARCHMENT.
♪♪
♪♪
♪♪
♪♪
ONCE YOU HAVE ONE END OF THE PAPER OVER THE PAN,
BRING FORTH THE FISH --
AND LAY IT DIAGONALLY ACROSS ONE END OF THE PARCHMENT.
NOW FOR THE REST OF THE MISE EN PLACE .
WE BEGIN, OF COURSE, WITH SEASONING...
REALLY SHOVE IT IN THERE --
WHATEVER DOESN'T FIT, JUST STICK UNDERNEATH THE FISH... HE'LL NEVER KNOW.
DON'T WORRY, IT WON'T POUR OUT.
OH, I LEFT OUT THE BUTTER -- 1 TABLESPOON, DABBED ON TOP.
FOLD OVER THE OTHER SIDE OF THE PAPER,
CREASE ALL THE WAY AROUND THE THREE OPEN SIDES,
AND THEN STAPLE IT SHUT --
ONE STAPLE ABOUT EVERY 1 1/2 INCHES.
WE'RE NOT LOOKING FOR AN AIRTIGHT SEAL HERE,
BUT WE'RE LOOKING FOR CLOSE TO AN AIRTIGHT SEAL.
THERE.
NOW STRAIGHT INTO THE MIDDLE OF A 425-DEGREE OVEN.
SET YOUR TIMER FOR 30 MINUTES.
♪♪
AHHH.
♪♪
♪♪
(inhaling deeply and exhaling)
YOU KNOW I'M REALLY SORRY WE HAVEN'T WORKED OUT
THAT SCRATCH-AND-SNIFF TELEVISION YET,
BECAUSE IT SURE WOULD COME IN HANDY RIGHT NOW.
THIS IS AMAZINGLY AROMATIC, AND YOU'LL NOTICE
THAT EVERY LITTLE MORSEL IS PERFECTLY COOKED.
AND LOOK -- NOT A DRY FLAKE IN THE HOUSE.
ALL YOU HAVE TO DO NOW IS SCOOP, SERVE,
AND PATIENTLY AWAIT THE ADORATION OF YOUR FANS.
♪♪
FOR THOSE OF US WHO LIKE TO COOK,
LOVE TO EAT, AND HATE TO CLEAN,
THIS IS THE BEST PART OF POUCH COOKERY.
HA HA HA HA. WHAT'S THAT?
OH, YOU NEED AN EASY, SINGLE-MEAL OPTION
FOR THOSE SATURDAY NIGHTS HOME ALONE, HUH?
WELL, DON'T FEEL BAD, IT HAPPENS TO EVERYONE
SOONER OR LATER... COME ON.
WE BEGIN WITH A PIECE OF PARCHMENT PAPER --
I'D SAY ABOUT, OH, YEA BY YEA.
FOLD IT IN HALF
AND PUT A NICE, STRONG CREASE IN IT.
THEN TAKE YOUR SHARPEST KNIFE --
IN MY CASE, IT'S MY FAVORITE PARING KNIFE --
AND CUT IT THUSLY.
NICE LITTLE ARCH HERE...
AND ALL THE WAY DOWN.
OH, IT'S A...
IT'S A VALENTINE,
WHICH WE'RE ABOUT TO STUFF FULL OF FISH.
BUT BEFORE THE FISH, WE'VE GOT SOME VEGETABLES AND AROMATICS.
ABOUT 1/3 CUP CARROT
AND FENNEL, ALL CUT VERY FINE.
THESE ARE SNOW PEAS,
LEEK...
THERE, NOW THAT'S A NICE, LITTLE PLATFORM
FOR OUR STAR INGREDIENT --
EIGHT OUNCES OF SALMON.
YOU COULD USE ALMOST ANY FIRM FISH,
BUT I LIKE SALMON FOR THIS, ESPECIALLY,
BECAUSE IT STANDS UP TO THESE KINDS OF TEMPERATURES.
THERE WE GO.
NOW SOME SEASONING...
ACTUALLY, I'M GONNA PUT SOME SEASONING
DOWN ON THE VEGETABLES, TOO -- I'VE GOT SALT, PEPPER,
AND A LITTLE FRESHLY GROUND CORIANDER HERE.
LITTLE BIT RIGHT ON TOP...
THEN, ONE SMALL ORANGE CUT INTO WEDGES.
NO NASTY, WHITE PITHY STUFF, PLEASE.
THERE.
LAST BUT NOT LEAST, A WEE SHOT OF VERMOUTH.
(clink-clink-clink...) (ice cubes rattling)
BESIDES BEING 1/2 OF THE ALCHEMIC TAG TEAM
THAT IS THE MARTINI,
VERMOUTH IS THE PERFECT WINE FOR THIS DISH BECAUSE IT'S AROMATIC.
LIKE GIN, WHICH IS AN HERBALLY-INFUSED SPIRIT,
VERMOUTH IS AN HERBALLY-INFUSED AND FORTIFIED WINE.
NOW THE HERBS CAN INCLUDE CLOVES, CINNAMON, QUININE,
ARTEMESIA -- WHATEVER THAT IS --
ORANGE PEEL, CHAMOMILE, AND A LOT MORE.
IT USED TO BE FLAVORED WITH WORMWOOD,
WHICH IS WHERE THE ORIGINAL WORD, WERMUT , CAME FROM.
THAT'S WHERE WE GET VERMOUTH .
NOW RED, OR SWEET, VERMOUTH IS MOST ASSOCIATED WITH ITALIAN MAKERS,
WHILE CLEAR, DRY VERMOUTH IS USUALLY A FRENCH CONCOCTION.
IT'S ALSO MY PREFERENCE FOR THIS DISH.
♪♪
AND NOW FOR CLOSURE.
FOLD YOUR HEART OVER AND JUST START FOLDING.
MAKE A FOLD LIKE THIS, AND THEN GO HALFWAY UP THAT FOLD,
AND REPEAT -- CREASE, HALFWAY, FOLD, CREASE...
AND JUST KEEP WORKING YOUR WAY ALL THE WAY AROUND THE DEVICE.
MAKE SURE YOU GET TO THE MIDDLE OF EACH CREASE
BEFORE YOU START THE NEXT ONE.
YOU'RE GONNA END UP WITH A FUNNY LITTLE PUCKER AT THE END,
AND YOU WANT TO TUCK THAT UNDERNEATH, THUSLY.
NOW JUST SLIDE THIS WHOLE DEVICE ONTO A PLATE,
AND LET'S MOVE THAT STRAIGHT TO THE MICROWAVE --
WE'LL SAY, ON HIGH FOR FOUR MINUTES.
NOW IF YOU REALLY DON'T LIKE THE IDEA
OF COOKING THAT IN THE MICROWAVE,
YOU MAY, OF COURSE, TURN TO YOUR OVEN --
AT 425 DEGREES FOR 12 MINUTES.
♪♪
MMMM... MMM.
AN AROMATIC, DELICIOUS, NO-FUSS, LOW-FAT FEAST FOR ONE.
YEP, ONE.
ONE... (sighing)
YOU KNOW, ONE IS THE LONELIEST NUMBER,
WHICH IS WHY, SOMETIMES, WE THROW...
DINNER PARTIES.
NOW SINCE YOU CAN MAKE THEM UP AHEAD OF TIME
AND THEN JUST SLIDE THEM INTO THE OVEN
ABOUT 15 OR 20 MINUTES BEFORE DINNER IS SERVED,
POUCHES MAKE THE PERFECT PARTY FAVOR.
AND SINCE ANY GROUP OF EIGHT OR MORE
IS LIKELY TO HAVE AT LEAST ONE SPECIAL MEAL REQUEST,
POUCHES ALLOW YOU TO EASILY CUSTOMIZE.
FOR INSTANCE, VANESSA GETS VEGETARIAN,
AND RAMON GETS NO CAPERS.
RAMON SAYS THAT HE'S ALLERGIC TO CAPERS,
BUT I THINK HE'S JUST TRYING TO BE A PROBLEM.
HE'S GOING TO BE DISAPPOINTED, THOUGH,
BECAUSE THIS IS NO PROBLEM AT ALL.
THE IMPORTANT THING TO KEEP IN MIND
WHEN DEALING WITH MULTIPLE PACKS
IS THAT YOU'VE GOT TO HAVE ROOM FOR CIRCULATION,
SO SPLIT YOUR EIGHT POUCHES ONTO TWO PANS, OKAY?
AND PUT THEM AS CLOSE TO THE CENTER OF THE OVEN AS YOU CAN.
NOW MOST PACKS I COOK AT ABOUT 425 DEGREES,
BUT SINCE WE'VE GOT SO MUCH ADDED MASS HERE,
I'M GOING TO START THE OVEN AT 450 DEGREES
AND THEN BACK IT DOWN TO 425 DEGREES,
JUST TO MAKE UP FOR THE ADDED MASS.
NOW ONE THING TO REMEMBER ABOUT PARCHMENT --
IT WILL GET SOGGY AND DISINTEGRATE
IF YOU BUILD YOUR POUCHES MORE THAN, SAY, FOUR HOURS AHEAD.
SO IF YOU'VE GOTTA BUILD WAY IN ADVANCE,
BUILD ON ALUMINUM, NOT PARCHMENT.
HEY, YOU WACKY HIPSTERS! YOU GET BACK THERE!
♪♪
IN CASE YOU HAVEN'T NOTICED, WE HAVEN'T BEEN
JUST CHUCKING STUFF IN POUCHES HERE, OKAY?
I MEAN, FOR INSTANCE, YOU CAN'T DROP A TWINKIE, A TURNIP,
AND A CAN OF *** IN A BAG AND CALL IT A POUCH.
I MEAN, THE ITEMS INSIDE MUST BE COMPATIBLE WITH ONE ANOTHER,
AND THEY HAVE TO BE ARCHITECTURALLY SOUND, OKAY?
NOW HERE IS MY FORMULA FOR POUCH SUCCESS.
OH, I MISSED SOMETHING.
THERE.
NOW HERE IS MY BASIC STRATEGY.
I USUALLY PICK A MEAT -- JUST ONE --
FROM THE MEAT COLUMN.
THIS TIME, LET'S SAAAY... SHRIMP.
THEN WE MOVE UP TO THE VEGETATION COLUMN.
WE'VE GOT A LOT OF THINGS WE COULD CHOOSE,
BUT I THINK I'LL GO WITH A MELANGE OF DRY MUSHROOMS.
STARCH IS OPTIONAL, AND I USUALLY JUST GO WITH ONE.
IN THIS CASE, LET'S SAY NOODLES,
AND I THINK I'LL USE RAMEN-STYLE NOODLES --
YOU KNOW, COOKED, DRIED AND FRIED
FOR YOUR CONVENIENCE -- LOVE 'EM.
MOVING ON TO THE AROMATICS, I NEVER GO MORE THAN TWO.
LET'S SAY, IN THIS CASE... OHH, EENY-MEENY-MINEY....
SCALLIONS AND ONIONS.
SEASONINGS? ANYTHING GOES, BUT I LIKE TO KEEP THINGS SIMPLE.
WE'LL GO WITH SALT AND... RED PEPPER FLAKES.
DOES THAT MEAN THAT WE'RE DONE SEASONING THIS DISH?
OF COURSE NOT, BECAUSE WE'VE GOT LIQUIDS TO CONSIDER,
AND I THINK I'M GONNA GO HEAVY HERE.
LET'S SAY SOME SOY SAUCE, SOME MIRIN, OR SWEET RICE WINE,
VEGETABLE BROTH, AND SESAME OIL.
LET'S COOK, SHALL WE?
♪♪
WHILE YOUR OVEN HEATS TO 400 DEGREES, BUILD YOUR POUCH,
AND YES, ARCHITECTURE MATTERS.
NOODLES GO ON THE BOTTOM BECAUSE THEY NEED
TO SOAK UP AS MUCH MOISTURE AS POSSIBLE.
THEN MUSHROOMS, WHICH -- BEING DRY --
NEED TO SOAK UP A GOOD BIT, TOO.
THE SHRIMP COME NEXT -- WE'LL SAY 5 LARGE IN EACH PACK.
THEN THE ONIONS AND THE SCALLIONS,
AND THEN SEASONING -- CHILI FLAKES AND SALT.
NEXT, BALL UP THE FOIL TO MAKE A LITTLE SPOUT ON THE TOP,
AND ADD THE LIQUID.
WHEN YOU CRIMP CLOSED, YOU WANT TO LEAVE
JUST ENOUGH OPENING IN THE TOP TO ALLOW STEAM A WAY OUT.
PLEASE REMEMBER TO LEAVE AT LEAST A PINHOLE OPENING
IN THE TOP OF THESE PACKS, OR THE STEAM PRESSURE
THAT WILL BUILD UP WITHIN WILL POP 'EM LIKE A CORK,
AND IT WON'T BE PRETTY.
WHAT IS PRETTY IS THAT THESE WILL BE DONE IN 15 MINUTES.
SPEEDY, HUH?
♪♪
MMM.
OKAY, SO IT'S MAYBE NOT THAT FAST, BUT YOU GET THE POINT.
♪♪
♪♪
IF THERE'S ANYTHING I USED TO DISLIKE ABOUT CHARCOAL GRILLING,
IT WAS HOW TERRIBLE I FELT
SQUANDERING ALL THAT HEAT ONCE THE GRILLING WAS DONE.
AFTER ALL, SOME VERY NICE TREES GAVE THEIR ALL TO MAKE THIS CHARCOAL.
THE LEAST I CAN DO IS NOT WASTE IT.
SO WHILE DINNER IS BEING DEVOURED,
DESSERT WILL BE A'POUCHING.
I'LL BE BACK.
START BY LAYING A FOUNDATION OF CRUSHED GINGERSNAP COOKIES.
TOP THAT WITH A QUARTERED PLUM -- STYLE OF YOUR CHOICE --
AND AN APRICOT CUT INTO EIGHTHS.
SPRINKLE OVER A MIXTURE OF LEMON ZEST, SUGAR,
AND A TOUCH OF SALT, AND THEN,
ABOUT 1 TABLESPOON OF BUTTER CUT INTO CUBES.
CRIMP YOUR FOIL PACK AS BEFORE, LEAVING A SMALL HOLE IN THE TOP.
SQUIRT IN, SAY, 1/2-LIME'S WORTH OF JUICE,
AND A NICE, HEALTHY SHOT OF BRANDY.
♪♪
NOW SINCE THERE'S A GOOD BIT OF LIQUID IN THESE POUCHES,
WE CAN PLAY A LITTLE LOOSE WITH THE COOKING TIMES AND TEMPERATURE,
BUT WE DO WANT OUR VESSEL TO BE HOT ENOUGH
TO CARAMELIZE THE SUGARS
THAT ARE GOING TO OOZE OUT OF THE FRUIT.
SO I LIKE TO MAKE SURE THAT MY GRILL OR OVEN
IS AT LEAST 500 DEGREES.
NOW SINCE THE EMBERS ARE DYING, I'M GOING TO PITCH THE GRATE
AND JUST NESTLE THE PACKS RIGHT DOWN IN AMONG THE EMBERS.
THE CLOSER THEY ARE, THE MORE HEAT THEY WILL TAKE.
THERE.
NOW COVER, SET YOUR TIMER FOR TEN MINUTES,
AND GO ENJOY DINNER.
♪♪
AHHH.
LIKE A PHOENIX, RISING FROM THE ASHES.
AHHH.
MMMM, I'D SAY THAT'S GOOD EATS.
OF COURSE, WITH A LITTLE VANILLA ICE CREAM,
IT WOULD BE EVEN BETTER EATS, WOULDN'T IT?
THANK YOU, THING.
WELL, I HOPE WE'VE CONVINCED YOU
THAT YOU DON'T HAVE TO SLOW YOUR PACE
TO GET GREAT TASTE... OR NUTRITION, FOR THAT MATTER.
NOW I'M NOT SAYING POUCHES ARE THE PENICILLIN
FOR WHAT AILS OUR SOCIETY'S REVVED-UP SOUL,
BUT THEY MIGHT JUST GIVE YOU THE EDGE
TO BOLDLY GO WHERE NO OVERACHIEVER HAS GONE BEFORE.
SEE YOU NEXT TIME ON "GOOD EATS."
Captioned by Scripps Networks, Inc.