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(Alton Brown) DATELINE ROME, 257 B.C.
ROMANS RICH AND POOR ALIKE ARE CRAZY ABOUT GARAM,
THE SAUCE WHICH THEY PUT ON EVERYTHING,
IS A DISGUSTING CONCOCTION OF WINE, WATER, SALT,
AND FERMENTED FISH ENTRAILS.
THAT'S RIGHT, FOLKS, FISH GUTS.
THE SAUCE TENDS TO SEEK OUT AND DESTROY THE FLAVOR
OF ANY FOOD IT COMES IN CONTACT WITH,
WHICH JUST MIGHT BE THE WHOLE IDEA.
IN 1195 A.D., SOPHISTICATED MEDIEVAL PALATES
FAVOR SWEET SAUCES THAT SHOWCASE THE SPICE RACK.
THE MORE EXOTIC CINNAMON, GINGER, NUTMEG, MACE,
CLOVES, MUSTARD, HONEY,
AND OF COURSE, EXOTIC HERBS, THE BETTER.
AND OF COURSE, FOR THICKENING, THERE'S ALWAYS PLENTY OF STALE BREAD TO GO AROUND,
PERFECT FOR AN APRES-JOUST DINNER PARTY.
FRANCE, 1813.
WHEN IT COMES TO HITTING THE SAUCE,
NOBODY TOUCHES THE GREAT ANTONIN CAREME
WHO HAS DEVELOPED A SYSTEM OF SAUCES BASED ON A HANDFUL OF MOTHER SAUCES...
WHITE AND BROWN SAUCES MADE FROM STOCK,
BECHAMEL FOR MILK, TOMATO, AND HOLLANDAISE.
UPON THIS FOUNDATION, CAREME BELIEVES
THAT HUNDREDS OF SMALL SAUCES CAN BE CONSTRUCTED.
AS FOR THE FATHER OF SAUCES, CAREME CONSIDERS HIMSELF TO BE THE FATHER OF ALL SAUCES.
TODAY, THE AVERAGE AMERICAN GETS HIS OR HER SAUCE FROM A BAG OR A BOX,
WHICH IS A REAL SHAME BECAUSE YOU DON'T HAVE TO BE A WORLD-CLASS CHEF
TO WHIP UP WORLD-CLASS SAUCES.
ARMED WITH A COUPLE OF DECENT TOOLS, A HANDFUL OF BASIC INGREDIENTS,
AND 1/4 CUP OF KNOW-HOW, YOU, TOO, WILL BE ABLE
TO CONVERT THE LIQUID OF YOUR CHOICE INTO SERIOUSLY...
♪♪
A SAUCE IS A FLAVORFUL AND SOMEWHAT VISCOUS LIQUID
DESIGN TO BE LADLED, SPOONED, BRUSHED, OR SQUIRTED
ONTO AN ACCOMPANYING FOOD.
ALTHOUGH RECIPES FOR OVER 1,000 DIFFERENT SAUCES ARE ON RECORD,
MOST STEM FROM ONLY A FEW DOZEN DIFFERENT MAS...
NOW THE WAY I SEE IT, THERE ARE TWO SAUCE FAMILIES.
THERE'S STAND-ALONE SAUCES LIKE HOLLANDAISE SAUCE OR RASPBERRY COULIS,
WHICH ARE PRODUCED IN COMPLETE ISOLATION FROM THE FOODS THEY'LL GO ON.
THEN THERE ARE READY-MADE SAUCES, LIKE GRAVY OR AU JUS
WHICH ARE BORN OUT OF THE FOODS
THEY'RE GOING TO BE SERVED ON, BESIDE, OR UNDER.
SINCE THE AVERAGE AMERICAN MEAL
WILL PROBABLY PROFIT MOST FROM A READY-MADE SAUCE,
THAT'S WHERE WE'RE GOING TO START.
HI, THING, NICE-LOOKING STEAKS YOU'VE GOT GOING THERE.
YOU'RE COOKING THOSE IN A LITTLE BUTTER, I CAN SEE.
VERY CONTINENTAL.
HOW DO YOU PLAN ON FINISHING THOSE?
AH, YES, B-2 STEAK SAUCE... NOTHING ELSE LIKE IT.
NOTHING EDIBLE, AT LEAST.
I TELL YOU WHAT, THING, WE'LL PUT THIS AWAY, AND YOU GIVE ME 10 MINUTES,
AND I'LL MAKE YOU A STEAK SAUCE SO GOOD IT'LL MAKE YOUR HEAD SPIN.
SORRY, I DIDN'T MEAN IT.
HERE, I'LL EVEN TAKE CARE OF THE STEAKS, OKAY?
LIP-SMACKING THOUGH THEY MAY BE,
MOLECULE FOR MOLECULE, THESE STEAKS ARE NOT THE TASTIEST THINGS IN THIS SCENE.
THESE ARE.
THOSE LITTLE BROWN BITS IN THERE ARE WHAT THE FRENCH CALL FOND , OR FOUNDATION.
FROM THEM, A MIGHTY PAN SAUCE CAN BE BUILT.
STEP ONE, WE MUST DISSOLVE THESE BITS OR DEGLAZE THEM
WITH A WATER-TYPE LIQUID.
WATER DEFINITELY QUALIFIES AS A WATER-TYPE LIQUID,
BUT IT DOESN'T BRING A LOT OF FLAVOR TO THE PARTY.
WHICH IS ONE REASON I ALWAYS KEEP BEEF AND CHICKEN BROTH ON HAND.
YES, THE PACKAGED STUFF.
BY THE WAY, THIS IS BROTH, NOT STOCK.
STOCK IS MADE FROM BONES, THIS IS MADE FROM MEAT.
ABOUT 3/4 CUP SHOULD DO THE TRICK.
AS THE LIQUID BOILS, SCRAPE WITH A WHISK OR WOODEN SPOON
TO BREAK THOSE BROWN BITS OFF THE BOTTOM OF THE PAN SO THEY CAN DISSOLVE.
WE'RE GOING TO LET THIS REDUCE STILL OVER HIGH HEAT FOR A COUPLE OF MINUTES.
WHY?
WELL, AS WATER LEAVES THE PARTY, THE CONCENTRATION OF FLAVOR ELEMENTS
AND LIP-SMACKING GELATIN ARE CONCENTRATED.
SO WE'RE GOING TO HOLD OFF UNTIL THE END TO SEASON -- REMEMBER THAT.
IF YOU SALT NOW, IT WILL BE TOO SALTY LATER.
♪♪
BY DISSOLVING THE FOND AND REDUCING THIS BROTH,
WE'VE GOT THE START OF A GOOD SAUCE HERE,
BUT WE'VE GOT MILES TO GO BEFORE WE EAT.
THE NEXT ADDITION, A FLAVORFUL, AROMATIC LIQUID.
THERE ARE POSSIBILITIES APLENTY,
BUT I REALLY LIKE ALCOHOL FOR THIS, FOR THIS SIMPLE REASON.
YOU CAN ADD A VERY LITTLE AMOUNT AND GET A WHOLE LOT OF FLAVOR,
WHICH IS GOOD FOR A REDUCTION SAUCE.
WHEN IT COMES TO BEEF, I DON'T THINK THERE'S ANYTHING BETTER THAN COGNAC.
I'M GOING TO ADD 3 TABLESPOONS BEFORE I LET IT REDUCE FURTHER.
HERE'S AN IMPORTANT THING TO NOTE.
WHEN YOU'RE COOKING WITH ALCOHOL, REMEMBER,
YOU CAN COOK OUT SOME OF THE ALCOHOL,
BUT YOU CAN NEVER COOK OUT ALL OF THE ALCOHOL.
I DON'T THINK THING IS GOING TO BE OUT DRIVING TONIGHT,
BUT IT'S JUST A GOOD THING TO KEEP IN MIND.
I ALSO WANT TO ADD ANOTHER LAYER OF FLAVOR IN THE FORM OF GREEN PEPPERCORNS.
THEY LOOK A LOT LIKE CAPERS, BUT THEY'RE NOT.
THEY ARE PACKED IN BRINE, THOUGH.
TO CARRY THE FLAVOR AND ALSO ADD MORE VOLUME AND BODY,
WE'RE GOING TO GO WITH 3/4 CUP OF CREAM.
THAT'S STARTING TO SOUND LIKE SAUCE.
COGNAC...
GREEN PEPPERCORNS...
AND CREAM.
THERE, NOW THERE'S NOTHING TO DO BUT ALLOW THIS
TO COOK DOWN TO THE CORRECT CONSISTENCY.
SEE, AS WATER LEAVES THE PAN, THE FAT AND REMAINING SOLIDS COME CLOSER TOGETHER,
THUS THICKENING, UNTIL THE SAUCE REACHES THIS STAGE -- THAT'S CALLED NAPPE .
PERFECT, BUT TOO STRONG TO EAT BY ITSELF, BUT THAT'S EXACTLY WHAT YOU WANT.
OTHERWISE, IT WOULD BE SOUP, WHICH IS NOT TO SAY THAT YOU CAN'T TURN SAUCES INTO SOUPS,
BUT THAT'S ANOTHER SHOW -- TIME TO PLATE.
AH, LEAVE IT TO A RICH, CREAMY PAN SAUCE
TO TURN AN EVERYDAY HUNK OF COW INTO DATE FOOD.
YOU KIDS ENJOY, YOU HEAR?
SO WHAT ARE SOME OTHER WAYS THAT SAUCE SCIENCE CAN COME TO YOUR RESCUE?
LET'S GO FIND OUT.
WHAT'S THIS?
IT LOOKS LIKE SOMEONE IS TRYING TO MAKE A STEW,
A LAMB STEW, WHICH, OF COURSE, IS COMPOSED OF SMALL BITS OF BROWNED LAMB
AND VEGETATION SUSPENDED IN A BROWN SAUCE.
THIS LOOKS A LITTLE ON THE WATERY SIDE, IF YOU ASK ME.
IT SOUNDS LIKE A JOB FOR STARCH!
PLANTS MANUFACTURE SUGAR IN THEIR LEAVES VIA PHOTOSYNTHESIS.
THEY STORE THIS SUGAR IN THE FORM OF TIGHT GRANULES CALLED STARCH.
WHEN EXPOSED TO HEAT AND LIQUID, THESE LITTLE GRANULES GELATINIZE OR OPEN UP.
WHEN THEY OPEN UP, THEY TANGLE,
THUS THICKENING ANY LIQUID THEY HAPPEN TO BE IN.
THE TRICK IS DOING THIS IS KNOWING THAT DIFFERENT KINDS OF STARCH...
THICKEN IN DIFFERENT WAYS.
CAN I GO NOW?
HERE IN AMERICA, WHEAT FLOUR IS THE MOST COMMON THICKENER,
BUT IT'S GOT SEVERAL DISADVANTAGES --
CLUMPS, WORSE THAN ANY OTHER STARCH
COMBINED WITH FAT TO MAKE A REALLY GREASY SAUCE,
AND IT'S GOT TO BE BROUGHT TO A FULL BOIL BEFORE IT WILL THOROUGHLY THICKEN.
AND IT'S GOT PROTEIN IN IT, WHICH RISES TO THE SURFACE,
AND YOU'VE GOT TO REMOVE THE ***... YUCK!
IT'S NASTY, NASTY BUSINESS.
ASIAN CUISINES OFTEN EMPLOY CORNSTARCH,
A FAR PURER STARCH THAN WHEAT FLOUR.
IT THICKENS AT LOWER TEMPERATURES THAN FLOUR,
BUT IT ISN'T VERY HEAT-STABLE.
IF YOU OVERCOOK IT EVEN A LITTLE BIT,
YOU'LL END UP RIGHT BACK WHERE YOU STARTED FROM.
TAPIOCA, OR CASSAVA STARCH, IS GOOD FOR PIE FILLINGS
BUT VERY TRICKY TO HANDLE IN SAUCES.
POTATO STARCH WORKS A LOT LIKE CORNSTARCH,
AND IT'S UNIQUE AMONG GRANULAR STARCHES IN THAT IT IS KOSHER FOR PASSOVER,
BUT MY VERY, VERY FAVORITE ALL-TIME TO THICKENER HAS GOT TO BE ARROWROOT,
WHICH COMES FROM, OF COURSE, ARROWROOTS.
NOT NECESSARILY.
DID YOU HEAR SOMEBODY CALL FOR A NUTRITIONAL ANTHROPOLOGIST?
BECAUSE I KNOW I DIDN'T CALL FOR A NUTRITIONAL ANTHROPOLOGIST.
WELL, WE N.A.s HAVE TO SHOP, TOO.
I AM?
YES, YOU ARE.
WHAT THEY SELL AS ARROWROOT POWDER
ISN'T ALWAYS NECESSARILY FROM THE TRUE ARROWROOT,
LATIN NAME MARANTA ARUNDINACEA.
EASY FOR YOU TO SAY.
IT'S OFTEN ACTUALLY TAPIOCA OR CASSAVA OR POTATO STARCH
THAT IS SOLD AS ARROWROOT STARCH,
SO YOU HAVE TO BE SURE YOU HAVE A RELIABLE SOURCE.
I HATE TO ADMIT THIS, BUT I PROBABLY WOULDN'T KNOW AN ARROWROOT
OH, THEY HAVE THEM HERE.
OH, IT'S A TUBER, OR IS IT A TAP ROOT OR A SWOLLEN STEM?
I BET YOU DON'T EVEN KNOW WHY IT'S CALLED ARROWROOT.
I DON'T KNOW WHY THIS IS CALLED ARROWROOT?
OF COURSE I DO.
WHEN YOU HOLD IT LIKE THIS, IT LOOKS LIKE -- NO, I DON'T.
IT WAS FIRST FOUND BY THE INDIANS WHO LIVED IN THE CARIBBEAN,
AND THEY FOUND THEY COULD MAKE A PASTE OUT OF IT
TO PUT ON A WOUND THAT HAD BEEN MADE BY A POISONED ARROW,
AND IT WOULD PULL THE POISON OUT, HENCE ARROWROOT.
JUST ANOTHER REASON TO KEEP THIS STUFF AT HOME AT ALL TIMES.
OH, I DON'T USE IT.
KUDZU?
THAT WILL PROBABLY HAVE TO WAIT FOR ANOTHER SHOW.
THANKS A LOT.
KUDZU! (scoffs)
NOW THAT WE HAVE OUR STARCH OF CHOICE IN HAND,
WE'VE GOT TO ASK OURSELVES TWO QUESTIONS --
NUMBER ONE, HOW MUCH OF THIS STUFF DO WE ACTUALLY NEED?
I FIGURE WE'VE GOT ABOUT A QUART OF LIQUID HERE.
AND IF I WANTED TO TIGHTEN THAT UP TO A GRAVY CONSISTENCY,
I'D PROBABLY GO WITH A TABLESPOON OF ARROWROOT FOR EVERY CUP OF LIQUID.
BUT I REALLY WANT TO TIGHTEN THIS UP A BIT,
SOME GOING TO GO WITH TWO TABLESPOONS OF ARROWROOT...
HERE WE GO, TABLESPOON ONE...
OF COURSE, THIS BRINGS US TO OUR SECOND QUESTION.
HOW DO WE INTRODUCE THIS INTO HERE?
WE CAN'T JUST DUMP THIS IN, RIGHT?
WHY? BECAUSE!
IF WE DID, SOME OF THE STARCH WOULD GELATINIZE IMMEDIATELY,
FORMING A WATERTIGHT SEAL AROUND OTHER, NON-GELATINIZED STARCHES.
IN OTHER WORDS, IT WOULD MAKE BIG, NASTY LUMPS.
SO, THESE GRANULES MUST BE DISPERSED IN A COLD, WATER-TYPE LIQUID
BEFORE MEETING THE HEAT.
BUT AGAIN, WATER WON'T BRING ANY FLAVOR TO THE PARTY,
SO WHY USE IT IF YOU DON'T HAVE TO?
I TASTED THIS STEW, TRUST ME, IT COULD USE A LITTLE BRIGHTENING.
FOR THAT, I'D USUALLY GO WITH WINE,
BUT ARROWROOT THICKENS SO FAST THAT I DON'T THINK THERE WOULD BE TIME
TO COOK THAT RAW ALCOHOL FLAVOR OUT OF THE SAUCE.
SO I'M GOING TO USE TOMATO JUICE INSTEAD.
ONE CUP...
ARROWROOT IS UNIQUE IN THAT IT THICKENS JUST AS WELL IN ACIDIC LIQUIDS AS NOT.
THE ONLY THING THAT I WOULDN'T SUGGEST THICKENING WITH ARROWROOT IS DAIRY.
THEY GET TOGETHER -- MILK AND ARROWROOT --
AND THEY MAKE THIS KIND OF SLIMY, NASTY THING,
SO IF YOU'VE GOT TO DO A DAIRY-BASED PIE FILLING, STICK WITH CORNSTARCH.
THERE WE GO.
NOW THIS, WE STIR IN...
AND JUST LEAVE THE HEAT ON MEDIUM.
THIS IS GOING TO THICKEN VERY QUICKLY.
THAT'S BECAUSE, UNLIKE WHEAT FLOUR,
WHICH DOESN'T GELATINIZE UNTIL IT REACHES A FULL BOIL,
ARROWROOT WILL GELATINIZE AT WELL UNDER A SIMMER.
SO ONCE ALL THOSE STARCHES POP OPEN,
THEY'LL START TANGLING UP WITH EACH OTHER,
FORMING A NET THAT WILL CAPTURE AND THEREFORE THICKEN THE LIQUID.
A MINUTE OF STIRRING LATER, AND LOOK!
WHAT WAS ONCE WATERY IS NOW LIKE A VELVET ROBE OF GOODNESS
DRAPING GENTLY ACROSS OUR LITTLE BITS OF MEAT.
NOW THAT'S WHAT I CALL GOOD EATS -- AND GOOD POETRY, TOO.
WHEN IT COMES TO STAND-ALONE SAUCES,
NOTHING RIVALS THE HOT EMULSION THAT IS HOLLANDAISE.
AND FEW WORDS INSTILL SUCH FEAR IN THE HEARTS OF COOKS.
WHY?
BECAUSE YOU'RE AN IDIOT!
HOLLANDAISE IS REALLY NOTHING BUT A HOT MAYONNAISE MADE LIKE A LEMON CURD.
HERE'S WHAT YOU'RE GOING TO NEED HARDWARE-WISE.
YOU WILL NEED ONE LARGE SAUCEPAN
WITH ABOUT AN INCH OF WATER INSIDE.
YOU'LL NEED A HEAVY, STAINLESS-STEEL MIXING BOWL
THAT WILL FIT ON TOP OF THAT SAUCEPAN
IN SUCH A WAY THAT THE BOTTOM OF THE BOWL NEVER COMES ANYWHERE CLOSE TO THE WATER.
THAT'S IMPORTANT, OKAY?
YOU'RE ALSO GOING TO NEED A NICE, BIG WHISK.
STEP ONE IS TO BRING THIS WATER TO A SIMMER.
I'LL DO IT, YOU'LL JUST TAKE FOREVER.
STEP TWO IS TO TAKE THREE EGG YOLKS
MOISTENED WITH A TEASPOON OF WATER.
INTO THE BOWL THERE.
WHISK.
A SOUND THRASHING IS GOING TO OPEN UP
OR DENATURE SOME OF THE PROTEINS IN THE EGGS,
MAKING THEM MORE RECEPTIVE TO THE OTHER INGREDIENTS TO COME.
IN THEIR NATURAL OR RAW STATE,
PROTEINS, WHICH ARE NOTHING MORE THAN LONG CHAINS OF AMINO ACIDS,
ARE ALL WADDED UP ON THEMSELVES.
THEY'RE HELD IN THAT SHAPE BY LITTLE MOLECULAR BONDS.
WHEN WE BEAT THE EGGS OR APPLY ACID OR HEAT, THEY DENATURE OR OPEN UP.
THOSE BONDS LET GO SO THAT THEY ARE FREE TO CONNECT WITH OTHER PROTEINS.
THAT'S WHAT COAGULATION IS, AND WE'RE GOING TO HAVE LOTS OF IT.
ADDING A LITTLE BIT OF WATER IS GOING TO MAKE THE YOLKS LESS DENSE.
THAT'S GOING TO HELP MOBILIZE THE EGGS' NATURAL EMULSIFIERS, WHICH WE'RE GOING TO NEED!
NOW ADD A MEASLY 1/4 TEASPOON OF SUGAR
AND MIX FOR ANOTHER 30 SECONDS.
(man) SUGAR? YOU'RE NOT MAKING HOLLANDAISE.
YOU'RE MAKING FROSTING, YOU FREAK.
WHY THE SUGAR?
BECAUSE, ONCE DISSOLVED, THE SUCROSE MOLECULES WILL NESTLE DOWN
BETWEEN ALL THOSE PROTEINS, AND THAT WILL BUY US SOME CURDLING PROTECTION.
NOW WE'RE READY TO COOK.
THERE.
WHISK OVER THE SIMMERING WATER FOR THREE TO FIVE MINUTES
OR UNTIL THE EGGS REALLY THICKEN UP AND LIGHTEN IN COLOR A BIT.
WHATEVER YOU DO, DON'T STOP WHISKING.
YOU CAN SLOW DOWN, BUT DON'T STOP OR THE EGGS WILL CURDLE.
WE'VE GOT A LITTLE BIT OF PROTECTION FROM THE SUGAR, BUT NOT THAT MUCH.
WHEN THE YOLKS FALL IN A RIBBON, LIKE THAT, YOU KNOW YOU ARE DONE.
SO, KILL THE HEAT AND REMOVE THE BOWL FROM THE PAN.
NOW WE'RE READY TO ADD THE BUTTER.
WE'VE GOT 12 TABLESPOONS -- THAT'S 1 1/2 STICKS OF UNSALTED BUTTER,
CHILLED AND CUBED.
SO JUST ADD A PIECE AND WHISK.
I CAN'T BELIEVE HOW FILTHY YOU KEEP THIS PLACE!
AND THEY LET YOU ON TELEVISION!
WE WANT TO SLOWLY INTEGRATE THE BUTTER INTO THE MIXTURE,
AND BY COOKING WITH JUST THE RESIDUAL HEAT, WE CAN DO THAT.
AS THE BUTTER MELTS, IT TURNS INTO TINY DROPLETS,
WHICH ARE QUICKLY WRAPPED UP IN EMULSIFIERS LIKE LECITHIN
AND WELCOMED INTO THE NEWLY FORMED SAUCE.
AS YOU MAY REMEMBER FROM OUR MAYONNAISE EPISODE,
AN EMULSIFIER IS A MOLECULE THAT CAN GRAB HOLD OF FAT WITH ONE END
AND WATER WITH THE OTHER AND PULL THEM TOGETHER
AND KEEP THEM TOGETHER IN WHAT IS CALLED AN EMULSION.
HOWEVER, THIS INITIATION TAKES TIME.
IF WE JUST DUMPED THAT BUTTER IN ALL AT ONCE,
THERE WOULD BE TOO MANY UNWRAPPED BUTTER BLOBS.
THEY WOULD JUST POOL TOGETHER, AND WE WOULD HAVE A GREASE SLICK.
THERE'S NOT GOING TO BE ENOUGH HEAT HERE FOR US TO MELT ALL THAT BUTTER,
SO EVERY NOW AND THEN, YOU'RE GOING TO HAVE TO COME BACK OVER TO THE DOUBLE BOILER
AND USE THIS HEAT TO RELOAD THIS HEAT.
JUST WHAT DO YOU THINK YOU'RE DOING, STUPID?
THIS IS CHEF PAUL.
HE WAS MY SAUCE INSTRUCTOR IN CULINARY SCHOOL.
I'M MAKING HOLLANDAISE SAUCE, CHEF.
YOU CALL THAT HOLLANDAISE, YOU IMBECILE!
THIS IS ALWAYS HOW IT IS WITH HIM.
HE ALWAYS HAS TO DO THINGS HIS OWN WAY.
HE THINKS HE'S A GENIUS -- MORON IS MORE LIKE IT.
EVERYBODY KNOWS THAT WHEN YOU MAKE HOLLANDAISE, YOU USE CLARIFIED BUTTER!
YEAH, BUT HERE'S THE THING, CHEF.
IF I USE WHOLE BUTTER, I CAN SLOWLY RELEASE THE FAT INTO THE EMULSION,
AND THAT GIVES ME MORE CONTROL.
CONTROL, YOU WANT TO SEE CONTROL?
LOOK AT ME NOT KILLING YOU.
I'M GOING TO MY OFFICE FOR A BLOOD-PRESSURE PILL.
YES, CHEF.
HE'S REALLY A SWEET GUY.
HE'S JUST A LITTLE INSECURE, HE'S GOT SOME RAGE ISSUES.
WHEN THE LAST OF THE BUTTER HAS MELTED,
IT'S TIME TO DO A LITTLE SEASONING.
I LIKE TO GO WITH 1/2 TEASPOON OF KOSHER SALT...
TWO TEASPOONS OF FRESHLY SQUEEZED LEMON JUICE,
AND 1/8 TEASPOON OF CAYENNE PEPPER.
THERE WE GO.
NOW WHAT CAN THIS BE SERVED WITH?
GOSH, WHAT CAN'T IT BE SERVED WITH?
HOLLANDAISE IS FANTASTIC WITH EGGS, IT'S GREAT WITH SPINACH,
JUST ABOUT ANY WHITEFISH YOU CAN THINK OF...
CHOCOLATE ECLAIRS, BLOCKS OF CHEESE...
HECK, SOMETIMES I JUST EAT IT WITH A SPOON LIKE SOUP.
NAH, NOT... YEAH, I DO.
YOU KNOW, THE TRICKIEST PART OF SAUCE-MAKING
ISN'T ACTUALLY THE SAUCE-MAKING.
IT'S THE SAUCE-KEEPING.
IF YOU LEAVE THEM AROUND AT ROOM TEMPERATURE EVEN FOR A FEW MINUTES,
MOST STARCH-THICKENED SAUCES AS WELL AS MOST REDUCTIONS AND ANYTHING CONTAINING GELATIN
WILL TURN...
WELL, SOLID AS A ROCK.
AND WITH THE POSSIBLE EXCEPTION OF CERTAIN PUREES,
WHEN YOU TRY TO REHEAT MOST SAUCES,
THEY JUST FALL APART INTO A GRAINY, GREASY MESS.
THERE IS AN ANSWER, THOUGH,
AND IT'S IN THE HANDS OF CONSTRUCTION WORKERS EVERYWHERE.
ALTHOUGH THEY'RE OFTEN CONSIDERED LOW-BROW, WOLF-WHISTLING NEANDERTHALS,
IF YOU ASK ME, CONSTRUCTION WORKERS ARE GENIUSES.
THAT'S BECAUSE THERE'S NOT ONE ON EARTH
WHO WOULD BE CAUGHT DEAD WITHOUT HIS VACUUM FLASK.
WHICH WERE INVENTED IN THE LATE 18th CENTURY
BY ENGLISH PHYSICIST JAMES DEWAR.
HEY, MY BOUILLABAISSE IS AS HOT AS THAT REDHEAD DOWN THERE.
MY LONG-ISLAND ICED TEA IS AS COLD AS A WITCH'S...
HEY, YOU GUYS WANT ME TO EXPLAIN TO YOU
NO.
OKAY, IT HAS TO DO WITH HEAT TRANSFER.
THERE'S ONLY THREE WAYS FOR HEAT TO REALLY MOVE.
YOU'VE GOT DIRECT CONTACT, OR CONDUCTION.
YOU'VE GOT AIR CURRENTS, WHICH ARE CALLED CONVECTION,
AND THEN YOU'VE GOT WAVES, OR RADIATION.
AND A GOOD THERMOS WILL STOP ALL THREE DEAD IN THEIR TRACKS.
HEY, CAN I BORROW THIS FOR A SEC?
JUST A SEC, I'LL GIVE IT BACK.
THERE WE GO.
OKAY, STAND CLEAR.
THERE, HOLD THAT, WILL YOU?
GREAT, THANKS.
AS YOU CAN SEE, THE INNER BOTTLE IS JOINED TO THE OUTER SHELL
ONLY BY A LITTLE, BITTY STRIP OF METAL.
THAT KEEPS CONDUCTION TO A MINIMUM.
THE MANUFACTURER REMOVES THE AIR IN THIS CAVITY, CREATING A VACUUM.
THAT LIMITS CONVECTION, RIGHT?
LAST BUT NOT LEAST, THE INNER BOTTLE IS MADE
EITHER OUT OF POLISHED STAINLESS STEEL
OR BETTER YET, SILVER GLASS
WHICH SIMPLY REFLECTS THE HEAT ENERGY BACK INSIDE THE VESSEL.
SO HOW DOES IT KNOW WHAT'S HOT AND WHAT'S COLD?
IT DOESN'T KNOW WHAT'S HOT AND COLD.
HEAT ALWAYS MOVES FROM AREAS OF HIGH HEAT TO AREAS OF LOW HEAT,
SO IF YOU PUT SOMETHING COLD IN HERE, IT KEEPS THE HEAT OUT.
IF YOU PUT SOMETHING HOT IN HERE, IT KEEPS THE HEAT IN.
OKAY, SO IF THIS THING IS SO GREAT, SMART GUY,
OR COLD...
FOR FREAKIN' EVER?
WELL, THAT'S JUST BECAUSE NO MANMADE SYSTEM IS PERFECT, GUYS.
LOOK, THE SPACE HERE, HEAT CAN GET OUT BY CONDUCTION THERE.
AND OF COURSE, THERE'S THE CAP -- EVERY TIME YOU OPEN IT,
YOU'RE LETTING HEAT IN OR OUT.
HOW CAN WE ENHANCE THE PERFORMANCE OF OUR THERMOS?
MAYBE NOT THIS ONE ANYMORE -- THERE YOU GO -- BUT SURE.
YOU CAN PRIME YOUR THERMOS.
IF YOU'RE GOING TO PUT A HOT LIQUID IN IT,
JUST POUR IN SOME HOT WATER, LET IT SIT FOR A MINUTE, DUMP IT OUT,
AND THEN PUT IN YOUR SAUCE OR SOUP.
IF YOU'RE GOING TO PUT SOMETHING COLD IN THERE,
PUT SOME ICE WATER, LET IT SIT FOR A MINUTE, EMPTY IT,
AND THEN GO ON ABOUT YOUR BUSINESS.
HEY, WHAT'S THE BEST WAY FOR ME TO GET DOWN?
YOU WANT TO KNOW THE FAST WAY?
OH, BOTHER.
MMM, HOLLANDAISE.
AND LOOK, I'VE GOT PLENTY FOR LATER.
I HOPE WE'VE GIVEN YOU THE INSPIRATION AND CONFIDENCE YOU NEED
TO GIVE YOUR MEALS THE FINAL COATING OF GOODNESS THEY SO DESERVE -- A SAUCE.
WE'VE ONLY SCRATCHED THE SURFACE, OF COURSE.
THERE ARE AS MANY SAUCE POSSIBILITIES AS THERE ARE STARS ABOVE,
THAT GREAT BIG GALAXY THAT WE LIKE TO CALL "GOOD EATS."
SEE YOU NEXT TIME.
Captioned by Scripps Networks, Inc.