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WE GOT THE STRING.
OKAY, NOW WE NEED SOME BAIT --
NICE, FAT, JUICY CARROT... YEAH, BUNNIES LOVE CARROTS.
OKAY, NOW WE'LL JUST FEED OUT THE STRING.
I'M GONNA HAVE YOU THIS YEAR.
I'M GONNA... OH, THERE HE IS.
OH, LOOK HOW BIG HE'S GOTTEN!
I'M GONNA NEED A BIGGER BOX.
OH, HE'S SO JUICY AND NICE AND... OH, STUPID GOGGLES!
OKAY, ALL RIGHT... OH, THERE HE IS!
OKAY, OKAY, BE CALM, BE CALM.
HE'S GOING FOR IT, HE'S GOING FOR IT.
OKAY, OKAY, ALL RIGHT, ALL RIGHT.
JUST ONE MORE, JUST ONE MORE LITTLE BUNNY STEP,
ONE MORE TINY, ITSY-BITSY STEP.
GOTCHA!
IT'S HASENPFEFFER TONIGHT!
WHAT THE... WHAT?
OH, I HATE THAT RABBIT.
WELL, I GUESS BUGS BUNNY NOT WITHSTANDING,
BUNNIES DON'T REALLY CARE THAT MUCH ABOUT CARROTS,
AND THAT'S A REAL SHAME BECAUSE CARROTS ARE UNIQUE
IN THE VEGETABLE WORLD.
I MEAN, THIS LITTLE HUMBLE TAPROOT
CONTAINS MORE SUGAR THAN ANY VEGETABLE, SAVE SUGAR BEETS.
BUT UNLIKE THE SUGAR BEET,
WHICH IS GOOD FOR ABSOLUTELY NOTHING BUT MAKING SUGAR,
THE CARROT MOVES EFFORTLESSLY FROM SALAD TO SIDE COURSE
TO MAIN COURSE TO DESSERT AND BEYOND.
OF COURSE, EATING CARROTS GIVES YOU A REAL EDGE AT NIGHT.
I MEAN, LOOK, SEE THAT OWL?
OH, LOOK, HE'S HUNTING SOMETHING.
HE'S... EWW.
SEE, YOU DIDN'T TAKE THE CARROT,
AND LOOK WHAT HAPPENED TO YOU.
SILLY RABBIT.
HE DIDN'T KNOW THAT CARROTS AREN'T JUST GOOD FOR YOU,
THEY'RE SERIOUSLY...
♪♪
ALTHOUGH CARROT ROOTS AND GREENS
HAVE BEEN CONSUMED AT LEAST SINCE THE PYRAMIDS
WERE SHINY AND NEW,
UP UNTIL THE RENAISSANCE
THIS COUSIN OF DILL, CUMIN, PARSLEY, AND QUEEN ANNE'S LACE
WAS THOUGHT OF MORE AS MEDICINE THAN CUISINE.
ACCORDING TO A MEDICINAL MANUAL OF THE MIDDLE AGES,
CARROTS WERE ESPECIALLY GOOD
FOR RELIEVING GAS AND URINARY TRACT INFECTIONS
AS WELL AS THE OCCASIONAL TOUCH OF BRONCHITIS.
GOOD NEWS FOR ME.
TODAY THE CARROT IS THE SECOND MOST POPULAR VEGETABLE ON EARTH.
THE POTATO IS NUMBER ONE.
NOW SOME EXPERTS BELIEVE THAT IT'S THE BRIGHT ORANGE COLOR
THAT WE ACTUALLY LOVE SO MUCH,
BUT THE TRUTH IS,
THE ORIGINAL CARROTS DIDN'T LOOK LIKE THIS.
THE ORIGINAL CARROTS LOOKED LIKE THIS.
INDEED, THE BLACK CARROTS WERE CULTIVATED IN THE BALKANS
AND PART OF AFGHANISTAN AS EARLY AS THE FIRST CENTURY A.D.
BY THE TIME THE 17th CENTURY ROLLED AROUND,
CARROTS CAME IN JUST ABOUT EVERY COLOR YOU COULD IMAGINE
BUT ORANGE.
THEN ALONG CAME THE DUTCH...
THE VERY SAME BOTANICAL TINKERERS
RESPONSIBLE FOR THE HUNDREDS OF FLAVORS
OF TULIPS AND GREEN PEPPERS.
NOW DUTCH GROWERS MANAGED TO CROSS CARROTS OF THEIR DAY
WITH VARIATIONS UNTIL THEY ISOLATED
THIS RARE MUTATION FROM NORTH AFRICA,
WHICH DISPLAYED A HUGE AMOUNT OF BETA-CAROTENE,
WHICH, OF COURSE, IS AS ORANGE AS THE DAY IS LONG.
NOW WHY BOTHER DOING THIS?
POLITICS, MY FRIEND.
YOU SEE, AT THIS TIME,
HOLLAND WAS UNDER THE RULE OF THE FRENCH HOUSE OF ORANGE,
SO I DON'T KNOW IF THEY WERE KISSING UP FOR SUBSIDIES
OR JUST PAYING HOMAGE, I DON'T KNOW.
BUT LUCKILY, TODAY COLORED CARROTS ARE BACK ON THE SCENE.
IN FACT, MAROON CARROTS ARE VERY, VERY BIG IN EUROPE,
ESPECIALLY AROUND COUNTRIES LIKE ENGLAND.
OH, BOTHER.
♪♪
WHENEVER POSSIBLE, I BUY BUNCHED CARROTS WITH THE GREENS INTACT.
THAT'S BECAUSE THESE ARE
A VERY GOOD INDICATOR OF FRESHNESS.
IF THEY ARE BRIGHT AND VERY, VERY GREEN AND KIND OF PERKY...
YEAH, I'D SAY PERKY...
THEN YOU CAN BET THAT THESE ARE GOING TO BE FRESH.
BUT WHEN YOU GET THEM HOME, THE GREENS HAVE GOT TO GO.
THAT'S BECAUSE THEY WILL CONTINUE TO SAP
MOISTURE AND NUTRIENTS OUT OF THE CARROTS.
NOW I ALWAYS TRIM
LEAVING ABOUT AN INCH OF STEM INTACT THERE
SO THAT NO MORE MOISTURE THAN IS NECESSARY
WILL BE LOST FROM THE CARROT.
AS FOR THE GREENS, WELL, YOU CAN DO A LOT WITH THEM.
YOU CAN EAT THEM,
ALTHOUGH I DON'T THINK THEY TASTE VERY GOOD,
OR YOU CAN DO WHAT VICTORIAN WOMEN USED TO DO IN ENGLAND
AND PUT THEM ON YOUR HAT...
OR NOT.
YOU DON'T HAVE TO.
AS FOR STORAGE, THE COMMON PRACTICE
IS TO STASH THESE IN PLASTIC BAGS, LIKE THIS.
BUT TAKE A LOOK, DO YOU SEE THAT CONDENSATION?
THAT'S NOT A GOOD THING.
THAT KIND OF MOISTURE HELD UP AGAINST THE CARROTS
IS ONLY GOING TO SHORTEN THEIR SHELF LIFE.
SO WHAT I PREFER TO DO IS TO STASH THESE
IN GOOD OLD-FASHIONED BUBBLE WRAP,
THE SMALL-TEXTURE KIND.
JUST ROLL THEM UP.
PLASTIC WILL KEEP SOME MOISTURE CLOSE TO THE CARROTS,
BUT THE TEXTURE OF THE BUBBLE WRAP
WILL PREVENT THAT MOISTURE FROM GATHERING
RIGHT ON THE SURFACE OF THE CARROTS.
THAT'S WHAT LEADS TO ROTTING.
SO JUST KIND OF BUNCH THAT UP,
AND YOU CAN STICK THAT RIGHT IN THERE,
OR YOU CAN PUT A RUBBER BAND AROUND THEM.
SO THE CHOICE IS YOURS.
I'VE GOT ANYWHERE FROM TEN DAYS TO ONE MONTH OF FRESHNESS HERE,
OR I'VE GOT MAYBE TEN DAYS OF FRESHNESS HERE.
THE CHOICE IS YOURS.
DOWN SOUTH, WHERE I LIVE,
CARROT SALAD, OR CARROT SLAW, IS A CLASSIC SIDE DISH.
THE PROBLEM IS THAT MOST RECIPES CALL FOR GRATED CARROTS,
WHICH ALWAYS SEEM TO TURN TO MUSH
BEFORE I GET A CHANCE TO EAT TO GOSH DARN STUFF.
NOW THE WAY AROUND THIS IS TO THINK NOODLES, NOT SLAW.
NOW YOU'RE GONNA NEED TWO POUNDS OF CARROTS,
AND IF THEY'RE LESS THAN AN INCH IN DIAMETER AT THE BASE,
THE OUTER LAYER WILL BE RELATIVELY THIN.
SO YOU CAN JUST GO OVER THEM WITH A SCRUBBY PAD
UNDER RUNNING WATER.
IF THEY ARE THICKER THAN AN INCH,
YOU'RE PROBABLY GONNA WANT TO PEEL THEM,
WHICH IS NO BIG DEAL BECAUSE WE'RE GONNA NEED A PEELER ANYWAY
FOR THE NOODLE PORTION OF THE PROGRAM.
NOW I PREFER A Y-SHAPED PEELER
RATHER THAN A STRAIGHT PEELER.
NOW JUST LAY THE CARROT ON YOUR BOARD,
AND I LIKE TO HOLD THE SMALL TIP.
THEN JUST PEEL OFF THE NOODLES.
TURN THE CARROT SO THAT THE NOODLES
ARE NEVER WIDER THAN, SAY, HAND-CUT FETTUCCINE.
ONCE YOUR NOODLES ARE FABRICATED,
IT'S TIME TO MOVE TO THE DRESSING MARINADE PORTION OF THE PROGRAM.
HARDWARE -- YOU'LL REQUIRE A WHISK
AND A MIXING BOWL OR A CONTAINMENT UNIT
THAT'S AT LEAST TWICE THE VOLUME OF THE NOODLES.
OKAY, NOW AS FAR AS THE COMPONENTURE OF SOFTWARE,
YOU CAN GO VERY SIMPLE OR VERY COMPLICATED.
IF YOU'RE GONNA DO THE STRAIGHTFORWARD SOUTHERN THING,
YOU'RE GONNA BE TALKING ABOUT 1/2 CUP OF MAYONNAISE...
STICKY STUFF...
A PINCH OF SALT, 1/3 CUP OF SUGAR...
ABOUT 1/2 CUP OF CRUSHED CANNED PINEAPPLE,
CAREFULLY DRAINED, PLEASE,
AND, IF YOU'RE REALLY FEELING TRADITIONAL,
USE 1/2 CUP OF RAISINS.
AND YOU JUST WHISK THAT TOGETHER.
OF COURSE, YOU MIGHT FEEL LIKE JAZZING THIS WHOLE THING UP.
I MEAN, THIS IS KIND OF KIDS' STUFF.
SO LET'S GO TO THE SPICE RACK, SHALL WE?
WHEN IT COMES TO SPICING UP CARROTS,
I BELIEVE THAT YOU GET MORE PUNCH FOR YOUR PINCH
IF YOU STICK WITH SPICES THAT ARE IN THE CARROT'S
OWN BOTANICAL FAMILY.
NOW CURRY POWDER, FOR INSTANCE,
IS A CLASSIC CARROT COMPANION,
MOSTLY BECAUSE IT CONTAINS CUMIN,
A CLOSE CARROT COUSIN.
BELIEVE IT OR NOT, A COUPLE LITTLE TEASPOONS OF CURRY POWDER
WILL MIGRATE THIS DISH FROM SOUTHERN GEORGIA
ALL THE WAY TO SOUTHERN INDIA.
NOW YOU COULD ALSO ADD A FEW SPRINKLINGS
OF CELERY SEED,
OR YOU MIGHT EVEN GO WITH CARAWAY SEEDS,
BOTH OF WHICH ARE CARROT COUSINS.
♪♪
(Alton) WE'LL GO WITH JUST LITTLE PINCH
OF THE CARAWAY AND CELERY SEED,
AND TO UP THE HEAT A BIT,
WE'LL GO WITH A TEASPOON OF MINCED GARLIC.
A LITTLE STIR JUST TO WORK THAT CURRY POWDER IN...
THERE WE GO,
AND WE'LL WORK IN THE CARROTS
SORRY ABOUT THE MESS.
YES, THING, IF I HAD USED A FLEXIBLE CUTTING MAT,
I WOULDN'T BE HAVING THIS PROBLEM NOW.
BUT IT'S A LITTLE TOO LATE FOR THAT, DON'T YOU THINK?
HANDS CAN BE SO CRITICAL.
NOW COVER AND JUST GIVE IT A GOOD SHAKE.
THIS IS A HECK OF A LOT EASIER
THAN TRYING TO COMPLETELY STIR IT,
AND GOSH DARN IT, IT'S FUN.
NOW ONCE YOU'VE GOT IT MIXED UP, YOU CAN EAT IT RIGHT AWAY,
OR YOU CAN LET IT SIT AND MARINATE
IN THE REFRIGERATOR FOR UP TO A WEEK.
♪♪
MMM...
GOOD, MIGHTY GOOD,
AND DARN GOOD FOR YOU.
WHY?
WELL, THERE'S A BUNCH OF FIBER, IT'S PACKED WITH POTASSIUM.
THERE'S EVEN SOME PROTEIN,
NOT TO MENTION 20,250 INTERNATIONAL UNITS OF VITAMIN A.
WELL, NOT EXACTLY VITAMIN A, BUT BETA-CAROTENE,
THE NATURALLY-OCCURRING ORANGE PIGMENT,
WHICH, IN THE LINING OF YOUR SMALL INTESTINES,
IS CONVERTED INTO VITAMIN A.
IS THAT A GOOD THING... YES!
WHY?
BEHOLD THE HUMAN EYEBALL.
OKAY, IT'S A KETTLE GRILL WITH A FANCY PAINT JOB.
JUST WORK WITH ME HERE FOR A SECOND, OKAY, PEOPLE?
NOW MOST FOLKS ARE FAMILIAR WITH THESE STRUCTURES --
THE PUPIL, THE IRIS, THE LENS,
THE STUFF THAT BRINGS LIGHT INTO THE EYEBALL.
BUT THE REAL SEEING, THAT HAPPENS WAY BACK HERE,
IN THE BACK OF THE EYEBALL.
HERE ARE THE NERVE STRUCTURES THAT DO THE ACTUAL SEEING,
RODS AND CONES.
NOW THE CONES SEE COLORS AND BRIGHT IMAGES,
AND THE RODS SEE BLACK-AND-WHITE IMAGES
IN DIM LIGHT.
NOW HERE'S THE COOL PART.
THE CHEMICAL THAT RODS USE TO SEE AND DIM LIGHT
IS CALLED RHODOPSIN.
AND IF SO MUCH AS A PHOTON OF LIGHT HITS A MOLECULE OF THIS STUFF,
IT SPLITS INTO TWO OTHER CHEMICALS,
RETINOL AND OPSIN.
NOW IF THERE'S A LOT OF LIGHT AVAILABLE,
THEN ALL THE RHODOPSIN WILL SPLIT.
THAT'S WHY IF YOU STAND IN A NICE BRIGHT BATHROOM AT NIGHT
AND THEN TURN OFF THE LIGHT,
YOU'RE PLUNGED INTO DARKNESS
EVEN THOUGH THERE'S STILL PLENTY OF LIGHT AROUND,
COMING UNDER THE DOOR, THROUGH THE WINDOW, AND WHAT HAVE YOU.
AT THIS POINT, THE CONES CAN'T SEE SQUAT IN LOW LIGHT,
AND THE RODS ARE ALL OUT OF GAS.
WAIT 30 SECONDS OR SO,
AND SOME OF THE RHODOPSIN WILL RE-FORM,
AND YOU'LL BE ABLE TO SEE AGAIN.
BUT THE AMOUNT OF RHODOPSIN YOU CAN MAKE
DEPENDS ON HOW MUCH RETINOL YOU'VE GOT IN YOUR SYSTEM.
RETINOL IS JUST ANOTHER NAME FOR VITAMIN A,
AND VITAMIN A IS MADE IN THE LINING OF YOUR INTESTINES
FROM BETA-CAROTENE.
AND NOTHING DELIVERS BETA-CAROTENE LIKE CARROTS.
IT IS SAID THAT DURING WORLD WAR II,
THE R.A.F. SHOVELED SO MANY CARROTS INTO THEIR PILOTS
IN ORDER TO IMPROVE THEIR NIGHT VISION THAT
YOU COULD ACTUALLY PICK THE POOR BLOKES OUT OF A CROWD
SIMPLY BY THEIR ORANGE SKIN.
BRILLIANT!
THIS HAPPENED BECAUSE EXCESS BETA-CAROTENE
IS STORED IN SKIN AND FAT CELLS.
NOW SINCE THIS FORM OF VITAMIN A NEVER BECOMES TOXIC,
THE ONLY HARM IS COSMETIC.
HOWEVER, THE VITAMIN A WE GET FROM ANIMAL TISSUE
CAN BE TOXIC,
ESPECIALLY IF IT COMES FROM THE LIVERS OF ARCTIC CRITTERS.
BELIEVE IT OR NOT, ONE POLAR BEAR LIVER
CAN KILL YOU QUICKER THAN A BLOWFISH FILLET.
DISMISSED!
♪♪
THE MOST POPULAR CARROT DISH AROUND MY HOUSE
IS SOMETHING THAT WE CALL "A PANFUL OF KRUGERRANDS."
IT ALSO GOES BY THE NAME GLAZED CARROTS, BRAISED CARROTS,
GOLDEN COINS, OR HONEY COINS.
BUT REGARDLESS OF WHAT NAME IT GOES BY,
THIS IS A SIMPLE DISH,
BUT IT'S ALSO REALLY SIMPLE TO MESS UP.
NINE TIMES OUT OF TEN,
IT EITHER TURNS OUT MUSHY OR SICKENINGLY SWEET,
OR IT'S RAW OR BLAND OR ***.
BUT ALL OF THESE THINGS CAN BE AVOIDED.
STEP ONE -- YOU'LL NEED A POUND OF CARROTS
CUT NO THINNER THAN 1/4 INCH
AND NO THICKER THAN 1/3 INCH.
NOW TO ASSURE CONSISTENCY,
I LIKE TO USE AN INSTRUMENT CALLED A MANDOLINE.
WRONG MANDOLINE, THING.
NOW CONSISTENCY IS GOLDEN BECAUSE IT MEANS THAT
EACH AND EVERY PIECE OF CARROT WILL BE DONE
AT EXACTLY THE SAME TIME.
WE ALSO WANT TO CUT ON A 45-DEGREE ANGLE,
OR WHAT WE CALL "ON THE BIAS,"
BECAUSE IT CREATES MORE SURFACE AREA
AND IT LOOKS GOOD ON THE FINAL PLATE.
IT'S A CUT THAT'S VERY EASY TO DO ON A MANDOLINE.
NOW MANDOLINES ALL COME WITH HAND GUARDS.
YOU'LL NOTICE THAT I'M NOT USING MINE,
AND THAT IS BECAUSE IT'S ALMOST IMPOSSIBLE
TO CUT CARROTS ON A MANDOLINE WITH A HAND GUARD.
I AM, HOWEVER, WEARING A CUT-RESISTANT GLOVE,
AND I SUGGEST THAT YOU DO THE VERY SAME THING,
BECAUSE FOOD IS GOOD,
BUT SAFETY SHOULD ALWAYS COME FIRST.
♪♪
(Alton) NOW WE NEED A COOKING VESSEL
THAT WILL PROVIDE AN APPROPRIATE PLATFORM
FOR TWO DISTINCT PHASES OF COOKING --
BRAISING AND GLAZING.
A 12-INCH FRY PAN LIKE THIS
WOULD CERTAINLY BE UP TO THE CHALLENGE, BUT WE NEED A LID,
AND MOST FRY PANS DON'T COME WITH A LID.
NOW IF YOU'VE GOT A 12-INCH SAUTE PAN OR STOCKPOT,
YOU CAN HARVEST ITS LID.
OTHERWISE, YOU MIGHT WANT TO PICK UP A UNIVERSAL LID
LIKE THIS ONE,
WHICH WILL FIT ANY POT FROM ABOUT 8 INCHES TO 12 INCHES.
IT'S EVEN GOT A HANDY STEAM VENT.
NOW WE COOK.
UNLIKE MOST HYBRID DISHES,
WITH OUR CARROTS WE ARE ACTUALLY GOING TO BEGIN WITH THE BRAISING PROCESS --
THAT IS, THE SIMMERING LONG AND LOW
IN A FLAVORFUL LIQUID.
THEN WE'RE GOING TO DO THE BROWNING
IN A LITTLE BIT OF FAT AND A LITTLE BIT OF SUGAR,
WHICH WILL CERTAINLY ADD A LOT OF FLAVOR.
THAT, BY THE WAY, IS THE DIFFERENCE
BETWEEN GLAZING AND SIMPLY SAUTEING.
OUR ONE POUND OF CARROTS GO INTO THE PAN
ALONG WITH OUR COOKING FAT,
WHICH IS JUST ONE OUNCE OF UNSALTED BUTTER,
A WEE PINCH OF SALT,
AND ONE CUP OF GOOD-QUALITY GINGER ALE.
WE'LL TURN THAT TO MEDIUM HEAT,
THERE WE GO,
AND SLAP ON OUR UNI-COVER.
THE WAY I SEE IT, THE GINGER ALE IS A CUNNING ADDITION HERE
BECAUSE IT'S GOING TO SUPPLY ALMOST EVERYTHING WE NEED --
THE WATER, SOME SUGAR, AND A VERY STRONG FLAVORING.
IT'S GOING TO MAKE THESE CARROTS
JUST GET UP AND DANCE RIGHT OUT OF THE PAN.
NOW DROP THE HEAT TO MEDIUM-LOW, SLAP ON THE LID,
AND SET YOUR TIMER FOR EXACTLY FIVE MINUTES.
♪♪
NOW REMOVE THE LID,
ADD 1/2 TEASPOON OF CHILI POWDER,
AND TURN THE HEAT ALL THE WAY UP.
WE'RE JUST GONNA TOSS THE PAN FROM TIME TO TIME.
JUST GIVE IT A LITTLE SHAKE, BUT DON'T STIR IT,
ESPECIALLY NOT WITH TONGS.
THE CARROTS WON'T BE ABLE TO TAKE THE PRESSURE!
AND THEY'LL FALL APART.
LET THIS GO FOR FOUR TO FIVE MINUTES,
OR UNTIL THE LIQUID IS ALMOST COOKED OUT.
IN THE MEANTIME, WE SHALL CONSIDER
SOME LAST-MINUTE HERBAL ADDITIONS.
WHEN IT COMES TO CARROTS,
WHAT IS TRUE OF SPICES IS TRUE FOR HERBS AS WELL.
THEY PLAY BETTER WITH THEIR OWN BOTANICAL FAMILY.
THAT'S BECAUSE CARROTS, CELERY, PARSLEY,
CARAWAY, DILL, FENNEL, THINGS LIKE THAT,
ALL SHARE A UNIQUE FLAVOR COMPOUND,
PETROSELINIC ACID.
SO BY SEASONING CARROTS WITH, SAY, A TABLESPOON OF FRESH PARSLEY,
WE NOT ONLY BUILD A PORTFOLIO OF CONTRASTING FLAVORS,
WE'LL ACTUALLY INTENSIFY THE CARROT FLAVOR ITSELF
BECAUSE WE'RE DOSING UP ON PETROSELINIC ACID.
SCIENCE -- IT TASTES GOOD, DON'T IT?
ONCE THE MAJORITY OF THE LIQUID
IS COOKED OUT OF THE PAN,
THE TEMPERATURE IS GOING TO START TO RISE
AS THE CARROTS BEGIN TO GLAZE OVER
IN THE FAT AND CARAMELIZING SUGAR
THAT REMAINS FROM THE GINGER ALE.
NOW ALTERNATE PAN JIGGLES
WITH MAYBE SPOONING THE GLAZE OVER THE OVALS,
BUT WHEN THEY JUST BARELY RESIST THE ADVANCES OF A PARING KNIFE,
LIKE THAT,
SPRINKLE WITH THE HERBAGE...
AND SERVE.
MMM, SPICY, SWEET, HERBY, SAVORY...
I DON'T KNOW.
THIS DISH CAPTURES EVERYTHING THAT CARROTS HAVE TO OFFER.
IT'S A VERY POPULAR DISH IN ENGLAND, BY THE WAY,
WHICH IS WHERE I LEARNED HOW TO MAKE IT.
AND BY THE WAY, ENGLAND IS THE ONE COUNTRY
WHERE CARROT CONSUMPTION BEATS OUT POTATO CONSUMPTION.
SPEAKING OF ENGLAND, DID YOU KNOW THAT BACK DURING THE BLITZ,
WHEN ENGLAND RAN SHORT OF SUGAR,
THEY DID NOT GIVE UP THEIR SWEETS, NO SIR.
THEY JUST DID WHAT THEIR ANCESTORS DID
BACK WHEN THINGS WERE TOUGH IN THE MIDDLE AGES.
THEY TURNED TO THE CARROT.
YES SIR, THIS IS THE PERIOD
THAT GAVE BIRTH TO THE CARROT CAKE.
AH, THE CARROT CAKE, THE ONLY DESSERT I KNOW OF
BASED ENTIRELY ON A TAPROOT.
AND I ESPECIALLY LOVE CARROT CAKE BECAUSE
WITH A LITTLE ARTFUL SUBTERFUGE,
YOU CAN PASS IT OFF FOR BREAKFAST.
♪♪
(Alton) TO BAKE YOUR CAKE, FIRE YOUR OVEN UP TO 350 DEGREES.
THEN LUBE UP YOUR CAKE PAN LIBERALLY WITH BUTTER,
ALL THE WAY UP THE SIDES.
FLOUR IT, TAP OUT THE EXCESS,
AND THEN PRESS A PARCHMENT ROUND RIGHT INTO THE BOTTOM.
NEXT UP, THE CARROTS.
SHRED 12 OUNCES' WORTH ON THE MEDIUM GRATER ON A BOX GRATER.
PLEASE DO NOT ATTEMPT TO EXECUTE THIS STEP WITH YOUR FOOD PROCESSOR,
OR YOU'LL JUST MAKE CARROT JUICE.
AND THAT'S ANOTHER SHOW... WELL, AT LEAST IT COULD BE.
NOW ON TO THE BATTER.
IT IS IMPORTANT TO NOTE THAT
CARROT CAKE IS NOT ACTUALLY A CAKE AT ALL,
AT LEAST NOT FROM A MIXING STANDPOINT.
IT IS, IN FACT, A MUFFIN,
AND BEING A MUFFIN, IT SHOULD BE MIXED TOGETHER USING THE MUFFIN METHOD.
THAT IS, ALL THE DRY INGREDIENTS SHOULD BE MIXED TOGETHER,
ALL THE WET GET MIXED TOGETHER,
AND THEN THEY ARE BROUGHT TOGETHER,
ONLY THIS TIME WE'RE GONNA ADD A LITTLE TWIST TO THE PROCEDURE.
WE'LL BEGIN WITH THE DRY INGREDIENTS
GOING INTO THE FOOD PROCESSOR.
TAKE 12 OUNCES, BY WEIGHT, OF ALL-PURPOSE FLOUR,
A TEASPOON EACH OF BAKING POWDER AND BAKING SODA,
AND 1/4 TEASPOON EACH
OF ALLSPICE, CINNAMON, AND NUTMEG,
FRESHLY GRATED, NOT THAT NASTY TIN STUFF,
FOR A SPIN ALONG WITH A WEE 1/2 TEASPOON OF SALT.
NOW AS SOON AS THIS IS THOROUGHLY COMBINED,
WE DUMP INTO THE CARROTS AND TOSS TO COAT.
NOW OVER TO THE WET SIDE OF THE EQUATION,
TEN OUNCES OF SUGAR AND TWO OUNCES OF DARK BROWN SUGAR.
THAT'S RIGHT.
REMEMBER, SUGAR IS ALMOST ALWAYS CONSIDERED
A WET GOOD IN BAKING.
THREE EGGS GO IN ALONG WITH SIX OUNCES
OF PLAIN OR VANILLA YOGURT, OKAY?
NOW WE'LL TAKE THAT FOR A SPIN.
NOW HERE COMES THE LITTLE TWIST IN THE PROCEDURE.
WE'RE GONNA DRIZZLE IN SIX OUNCES
OF VEGETABLE OIL... WHY?
WELL, BECAUSE THE BATTER WILL COME TOGETHER FASTER,
AND THAT WILL MEAN LESS STIRRING,
AND THAT MEANS LESS GLUTEN FORMATION,
AND THAT WILL MAKE A MORE TENDER PRODUCT.
AND I LIKE TO USE MY HANDS FOR MIXING, JUST TEN TIMES.
PAN UP YOUR BATTER AND SLIDE IT INTO YOUR 350-DEGREE OVEN.
LET THIS BAKE FOR 45 MINUTES,
THEN BACK THE HEAT DOWN TO 325 DEGREES
AND LET IT GO FOR ANOTHER 20 MINUTES,
OR UNTIL THE INTERNAL TEMPERATURE HITS...
BETWEEN 205 AND 210 DEGREES.
AND YOU WANT TO TAKE YOUR READING
ABOUT HALFWAY BETWEEN THE MIDDLE AND THE RIM.
SO WE'LL GO RIGHT THERE.
IT'S 208, GOOD ENOUGH FOR ME.
COME TO DADDY.
NOW FOR THE FROSTING.
EIGHT OUNCES OF CREAM CHEESE
AND TWO OUNCES OF UNSALTED BUTTER AT ROOM TEMPERATURE
ARE BEATEN SMOOTH.
THEN ADD A TEASPOON OF VANILLA
AND WORK IN NINE OUNCES OF CONFECTIONERS' SUGAR.
AFTER THE SUGAR IS ALL WORKED IN,
CHILL YOUR FROSTING FOR FIVE TO TEN MINUTES
AND THEN GO AHEAD AND SPREAD IT ON YOUR CARROT CAKE.
OF COURSE, THE CARROT CAKE ISN'T SO MUCH A CAKE
AS IT IS A MUFFIN,
AND EVERYBODY KNOWS THAT THERE'S NOTHING LIKE
A MUFFIN FOR BREAKFAST, YUM.
OF COURSE, I CAN THINK OF ONE OTHER THING TO DO
WITH THIS CAKE.
YEAH, GOT THE BAIT.
PUT THE CAKE OVER THERE, IS THAT GOOD?
OKAY, OKAY.
YOU KNOW, SOMETIMES YOU JUST HAVE TO GET CREATIVE WITH YOUR BAIT.
I BET WE'LL HAVE A NEW BUNNY IN THE BOX
IN NO TIME FLAT.
BINGO.
(animal growling)
OH, BOTHER.
SEE YOU NEXT TIME ON "GOOD EATS."
Captioned by Scripps Networks, Inc.