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(phone ringing)
DOWNTOWN ALTON BROWN!
IT'S BEEN FOREVER, HOW'S "EATS"?
WELL, WHO IS THIS?
OH, A.B., IT'S SID.
DON'T TELL ME YOU'VE FORGOTTEN
WHAT WE DID FOR SWEET POTATO.
HE'S HUGE, THANKS TO US.
YEAH, I REMEMBER SWEET POTATO.
HE'S A BUM!
SIX MONTHS, TOPS, AND HE'LL BE BACK TO DINNER THEATER.
FORGET THAT TUBER.
I'VE GOT MY SIGHTS SET ON A BRIGHTER STAR,
A MEGA STAR, THE BIGGEST FLAVOR ON THE BLOCK.
HIS RECOGNITION FACTOR IS OFF THE CHARTS,
AND HE'S PLAYING EVERY PANTRY IN THE COUNTRY AS WE SPEAK.
BUT?
BUT HE HAS AN IMAGE PROBLEM.
OH, A BAD BOY, HUH?
I WISH, I WISH.
THIS GUY'S IMAGE IS SQUEAKY-CLEAN.
EVEN HIS BIGGEST FANS THINK HE'S STRAIGHTFORWARD,
SOLID, DEPENDABLE, BLAND, PLAIN, BORING.
OH, YOU KNOW HIS WORK.
OF COURSE YOU DO, YOU'RE THE MAN.
SEE, WE BOTH KNOW MY CLIENT IS ONE FAT POD DADDY,
BUT HE NEEDS A MAKEOVER, A NEW DIRECTION,
A COMEBACK TRAIL.
AND I THINK... NAY, NAY, I KNOW ...
YOU'RE THE MAN TO BLAZE IT.
BUT VANILLA DOESN'T NEED ME.
IT'S ONE OF THE MOST EXOTIC, SPECTACULAR SINGULAR FLAVORS
ON THE PLANET.
OH, A.B., BABY!
YOU'RE PREACHING TO THE CHOIR,
BUT YOU KNOW WHAT IT'S LIKE
WHEN THE CONGREGATION LOSES INTEREST.
NO, NO, I DON'T.
(Sid on phone) I HOPE YOU NEVER DO,
BUT WHEN YOU'RE ON THAT LONG, LONELY SLIDE DOWN,
VANILLA IS THE KIND OF SOLID CULINARY PLAYER
WHO YOU COULD COUNT ON TO BE THERE
TO SOFTEN THE BLOW.
FANTASTIC!
I'LL HAVE A CONTRACT OVER IN AN HOUR.
LET'S MAKE MAGIC, CIAO, BABY!
CONTRACT?
IT'S SID.
YOU'LL NEVER GUESS WHOSE SHOW I GOT YOU A SHOT ON.
YOU, MY SHRIVELED BROWN FRIEND, ARE GOING TO BE ON...
♪♪
FOR THOSE OF YOU WHO BELIEVE THAT VANILLA IS
JUST A BORING, STAID, EVERYDAY KIND OF SPICE,
I OFFER THIS FUN FACT.
OF THE 20,000 OR SO ORCHID VARIETIES
THAT ARE GROWING THEIR CURIOUS LITTLE LIVES
TANGLED UP OUT HERE IN THE TROPICS,
ONLY ONE PRODUCES FOOD FOR US, THE VANILLA ORCHID.
NOW IT'S NOT UNUSUAL FOR THE VINES
TO CLIMB 100 FEET UP INTO TREETOPS
JUST SO THE FLOWERS CAN SEE THE SUN.
THERE SHE IS.
THAT IS A VANILLA BLOSSOM.
BUT IN ORDER TO PUT ON FRUIT,
THAT BLOSSOM MUST BE POLLINATED,
AND THIS IS PRETTY TRICKY
BECAUSE IT'S ONLY AVAILABLE FOR REPRODUCTION
ONE DAY OUT OF THE YEAR.
AND THERE ARE ONLY TWO KNOWN NATURAL POLLINATORS.
ONE IS A VERY SMALL STINGLESS BEE CALLED MELIPONA,
AND THE OTHER IS A PRETTY RARE VARIETY
OF A CENTRAL AMERICAN HUMMINGBIRD,
WHICH I FEEL CERTAIN DOESN'T REALLY LOOK
ANYTHING LIKE THAT.
SO IF THESE TWO NATURAL AGENTS AREN'T AVAILABLE,
THE JOB HAS TO BE DONE BY HAND,
AND IT IS A TEDIOUS TASK INDEED.
IF THE MIRACLE OF POLLINATION DOES OCCUR,
PODS, OR WHAT WE CALL BEANS, WILL GROW ON THE VINE
TO FULL SIZE GENERALLY IN ABOUT SIX WEEKS.
LET'S HAVE A LOOK.
(Alton grunting)
THERE WE GO, THERE ARE SOME.
NOW EVEN THOUGH THESE ARE FULL-GROWN AT ALMOST 6 INCHES,
SOME CAN GROW UP TO 12 INCHES,
DEPENDING ON THE WEATHER.
BUT EVEN ONCE THEY'RE FULL-GROWN,
THEY HAVE TO STAY ON THE VINE TO MATURE FOR UP TO NINE MONTHS.
AND EVEN THEN, THEY'RE STILL CULINARILY USELESS.
LIKE CHOCOLATE, COFFEE, AND TEA, VANILLA BEANS HAVE TO BE CURED
BEFORE THEY ARE OF ANY CULINARY USE WHATSOEVER.
STEP ONE, A NICE HOT BATH.
STEP TWO, SPREAD THE BEANS OUT ON A BLANKET
IN THE MIDDAY SUN AND LET THEM SIT ALL DAY LONG.
WHEN NIGHT COMES, ROLL THEM UP IN THAT BLANKET
AND LET THEM JUST SWEAT IT OUT THROUGH THE LONG EVENING.
REPEAT THIS PROCESS EVERY SINGLE DAY
FOR THREE TO FOUR MONTHS.
THEN ONE MORNING YOU'LL WAKE UP,
AND LO AND BEHOLD, YOU'RE GONNA HAVE YOURSELF
CURED VANILLA BEANS, OR PODS.
ALTHOUGH VANILLA IS COMMERCIALLY GROWN
ALL OVER THE TROPICS AND SUBTROPICS,
FROM HAWAII ALL THE WAY TO NEW GUINEA,
THERE ARE THREE CLASSIC GROWING ZONES,
STARTING WITH TAHITI.
NOW THIS VERY, VERY SMALL, VERY ISOLATED ISLAND
ACTUALLY HAS ITS OWN UNIQUE VARIETY.
IT'S CALLED VANILLA TAHITENSIS, I BELIEVE,
AND THE BEANS ARE VERY KIND OF DELICATE-LOOKING
AND EXTREMELY FRAGRANT.
THAT'S WHY A LOT OF FOLKS THINK
THEY'RE THE CREAM OF THE CROP WORLDWIDE.
I HAPPEN TO THINK THAT THEIR FLAVOR IS
A LITTLE BIT VANILLA, THOUGH,
AND I DON'T MEAN IN A GOOD WAY.
NOT TRUE OF MEXICAN BEANS, MEXICAN BEANS I LOVE.
NOW THIS IS THE COMMON VANILLA PLANTIFOLIA VARIETY.
BUT LOOK AT THEM.
I MEAN, THEY'RE FAT, THEY'RE OILY...
THESE THINGS REMIND ME OF CUBAN CIGARS.
THEY ARE RIGHT DOWN FUNKY.
THE PROBLEM WITH MEXICAN BEANS, THOUGH,
IS GETTING A GOOD-QUALITY SUPPLY.
THEY'RE VERY ERRATIC,
AND YOU NEVER, EVER WANT TO USE VANILLA EXTRACTS FROM MEXICO
BECAUSE THEY ARE OFTEN PROCESSED
WITH PARTS OF THE TONKA BEAN,
A FILLER WHICH TASTES LIKE VANILLA
BUT ACTUALLY CONTAINS SOME RATHER DANGEROUS CARCINOGENS.
NOW 70 PERCENT OF THE VANILLA THAT IS GOTTEN HERE IN AMERICA
ACTUALLY COMES FROM OVER HERE, MADAGASCAR.
NOW THESE ARE TECHNICALLY THE SAME BEANS
AS IN CENTRAL AMERICA.
THAT'S BECAUSE THEY WERE TRANSPLANTED HERE IN 1840.
NOW ODDLY ENOUGH, THESE BEANS ARE OFTEN REFERRED TO
AS BOURBON VANILLA BEANS,
AND THE REASON FOR THAT...
IS BECAUSE THE ISLAND IN QUESTION
USED TO BE CALLED THE ISLE OF BOURBON
BECAUSE IT WAS DISCOVERED DURING THE TIME
OF THE HOUSE OF BOURBON,
WHICH RULED FRANCE OFF AND ON UNTIL 1848.
HAVE YOU TOLD THEM ABOUT THE CRYSTALS?
NO, I HAVEN'T TOLD THEM ABOUT THE CRYSTALS YET.
AND HAVE YOU TOLD THEM THAT THOSE GREEN PODS
YOU SHOWED THEM BEFORE ARE REALLY STRING BEANS
FROM THE MARKET?
NO, I HAVEN'T TOLD THEM.
DON'T YOU THINK YOU SHOULD?!
WELL, GREEN VANILLA PODS ARE REALLY EXPENSIVE,
THEY'RE REALLY HARD TO GET,
AND THE STRING BEANS LOOK A LOT LIKE THEM.
THANKS FOR BRINGING IT UP, DEB.
AREN'T YOU GONNA ASK ME HOW I LIKE MY VANILLA?
NO, YOU HURT MY FEELINGS.
NO MATTER WHERE YOUR BEANS COME FROM,
QUALITY IS GOING TO BE AN ISSUE, AND IT'S YOUR RESPONSIBILITY.
ONE THING YOU CAN DO IS ALWAYS BUY THEM FROM RELIABLE VENDORS.
I USUALLY BUY MINE FROM THE INTERNET.
DON'T BUY THEM FROM THE MEGA MART BECAUSE YOU JUST DON'T KNOW
HOW LONG THEY'VE BEEN SITTING AROUND ON THOSE SHELVES.
NOW WHEN EXAMINING A BEAN, WELL, IT'S TOUGH TO TELL
WHAT'S GOOD AND WHAT'S BAD, CONSIDERING THEY'RE ALL
SHRIVELED-UP LITTLE BROWN THINGS.
BUT WHAT YOU DON'T WANT TO SEE IS BRITTLENESS, OKAY?
THIS IS LEATHERY, BUT IT'S STILL PLIANT.
THAT IS A GOOD SIGN.
NOW IF YOU WANT TO CHECK YOURSELF
FOR VERY, VERY, VERY HIGH QUALITY,
YOU'RE GONNA HAVE TO BREAK OUT YOUR MAGNIFYING GLASS.
TURN THE BEAN IN QUESTION UNDER A HARD LIGHT SOURCE
AND WATCH FOR LITTLE SPARKLES.
IF YOU SEE THEM, THAT MEANS YOU'VE GOT YOURSELF
A PRIME BEAN
BECAUSE THAT IS CRYSTALLIZED VANILLIN.
AND VANILLIN IS THE MOLECULAR SUBSTANCE
THAT WE THINK OF WHEN WE THINK OF VANILLA.
A CURIOUS THING ABOUT VANILLIN...
IT HAS A TENDENCY OF SHOWING UP IN FOODS
THAT DON'T ACTUALLY CONTAIN ANY VANILLA WHATSOEVER.
THIS IS ESPECIALLY TRUE OF BEVERAGES
LIKE WHITE WINE, CHAMPAGNE, SHERRY, SCOTCH, BOURBON,
EVEN ENGLISH BEER.
WHAT DO ALL OF THESE HAVE IN COMMON?
THEY SPEND A GOOD BIT OF TIME INSIDE WOOD.
THAT'S RIGHT.
HARDWOODS, ESPECIALLY OAK, CONTAIN A LOT OF VANILLIN, WHICH CAN BE EXTRACTED.
AND THAT ACTUALLY EXPLAINS WHY IMITATION VANILLA EXTRACT
IS SO CHEAP.
IT'S MADE FROM WOOD.
♪♪
MOST AMERICAN COOKS GET THEIR VANILLIN
IN LIQUID FORM.
THE VANILLIN IN THIS BOTTLE OF IMITATION VANILLA EXTRACT
MAY HAVE COME FROM WOOD PULP,
OR MAYBE EVEN IS A BYPRODUCT OF THE COAL-MINING INDUSTRY.
BUT THE ONE PLACE IT DEFINITELY DID NOT COME FROM
IS A VANILLA BEAN.
THAT SAID, IT'S CHEAP AND DEFINITELY VANILLA-Y.
AND TO TELL YOU THE TRUTH,
I DON'T MIND USING THIS STUFF IN BAKED GOODS LIKE BROWNIES,
WHERE VANILLA IS ESSENTIALLY SINGING BACKUP,
IF YOU GET MY DRIFT.
NOW ALTHOUGH PURE VANILLA EXTRACT
CAN BY LAW CONTAIN THINGS LIKE
CORN SWEETENERS AND CARAMEL COLORINGS,
THE BEST ONES CONTAIN NOTHING BUT ALCOHOL, WATER, AND BEANS.
IN FACT, THE LAW REQUIRES...
THAT PURE VANILLA EXTRACTS CONTAIN A MINIMUM
OF 35 PERCENT ALCOHOL AND 13.35 OUNCES OF BEAN
PER GALLON.
UM, THAT'S WHAT'S CALLED A SINGLE-STRENGTH,
OR 1-X, EXTRACT.
DOUBLE OR EVEN TRIPLE EXTRACTS ARE AVAILABLE,
BUT SINCE RECIPES ALMOST NEVER CALL FOR THEM,
I DON'T SEE ANY REASON TO KEEP THEM ON HAND.
NOW NATURAL VANILLA FLAVORING...
WHICH CONTAINS REAL VANILLA BEAN
BUT NO ACTUAL ALCOHOL...
DOESN'T DELIVER AS INTENSE A VANILLA FLAVOR.
BUT SINCE IT'S NOT AN ALCOHOL BASE,
IT DOESN'T EVAPORATE AS EASILY AS EXTRACTS USUALLY DO.
SO THEY'RE GOOD FOR ADDING TO HOT MIXTURES.
NOW I SHOULD MENTION THAT YOU CAN MAKE YOUR OWN EXTRACT,
BUT IT TAKES A WHOLE BUNCH OF BEANS
AND A WHOLE BUNCH OF TIME.
SO I REALLY DON'T ADVISE IT.
AS FOR STORING BEANS THEMSELVES,
I ALWAYS KEEP THEM INSIDE PLASTIC BAGS,
AND THEN I KEEP THE BAG SEALED INSIDE AN AIRTIGHT CONTAINER.
AND I KEEP THAT IN A COOL, DARK PLACE.
DO THAT,
AND YOUR BEANS WILL STAY, WELL, GOLDEN BROWN AND DELICIOUS
FOR UP TO A YEAR.
VANILLA EXTRACT IS STRONG STUFF.
IN LARGE DOSES IT TAKES OVER WHATEVER TEAM
IT'S SUPPOSED TO BE PLAYING FOR.
IN SMALL DOSES, HOWEVER, IT BECOMES
A SUBTLE AGENT OF UNIFICATION --
CASE IN POINT, A HUMBLE FRUIT SALAD.
I HAVE HERE ONE GRANNY SMITH APPLE,
CORED AND DICED,
ONE CUP OF SEEDLESS GRAPES, HALVED,
ONE PEAR, PEELED, CORED, AND DICED,
TEN TO TWELVE MEDIUM STRAWBERRIES, HALVED,
ONE MANGO, PEELED AND DICED,
ONE BANANA, SLICED,
AND 1/3 CUP OF TOASTED CHOPPED WALNUTS.
NOW IF I JUST MIX THIS ALL TOGETHER,
WE'LL HAVE OURSELVES A VERY NICE SALAD.
YOU KNOW, HERE'S THE THING ABOUT FRUIT SALAD.
A LOT OF THESE FLAVORS DON'T REALLY GET ALONG WITH EACH OTHER,
AND OF COURSE, IT'S ACTUALLY KIND OF HARD TO EAT.
VANILLA EXTRACT WITH SOME FRIENDS WILL RESCUE US.
SO 1 TEASPOON OF VANILLA EXTRACT,
ONE TEASPOON OF LEMON JUICE,
ONE TEASPOON OF HONEY,
JUST SQUEEZE THAT RIGHT OUT OF THE BEAR'S HEAD
AND APPROXIMATE,
ABOUT 1/4 TEASPOON OF SALT,
A FEW GRINDS OF PEPPER, 1/2 CUP OF PLAIN YOGURT,
AND 1/4 CUP OF MAYONNAISE.
STIR TO COMBINE.
THERE, AND I THINK A LITTLE MORE BLACK PEPPER
WOULD BE A GOOD THING.
NOW THIS IS A FRUIT SALAD
THAT ACTUALLY STAYS NICELY ON THE FORK.
MMM, AND IT TASTES FABULOUS.
IT COULD BE A DESSERT, IT COULD BE...
HECK, IT COULD BE A MEAL BY ITSELF.
IT COULD BE A SALAD, WHATEVER YOU WANT.
AND IF YOU KEEP IT COVERED,
IT WILL KEEP FOR UP TO A WEEK IN THE REFRIGERATOR.
THIS IS DELICIOUS.
I'M GONNA CALL SID ABOUT THIS ONE, HE'S GONNA LOVE THIS.
A SALAD, OH, THAT'S GREAT!
YEAH, A SMALL OFFBEAT DISH THAT'LL REINTRODUCE VANILLA,
BUT SHOW HE'S GOT RANGE.
I CAN DIG IT!
BUT, A.B., BABY, WE GOTTA PULL OUT THE BIG GUNS.
WE NEED A MAINSTREAM BLOCKBUSTER,
ORIGINAL YET FAMILIAR, UNIQUE BUT ACCESSIBLE.
I'M THINKING DESSERT, WHAT DO YA GOT?
OH, CRÈME BRÛLÉE, OOH-LA-LA.
PERFECT!
YEAH, IT'S SWEET ENOUGH SO THE KIDS
CAN DIG INTO IT, BUT SOPHISTICATED.
SO THE PARENTS WILL LOVE IT.
OH, I KNEW WE WERE ON THE SAME PAGE.
WE'RE LIKE TWO MINDS BEATING AS ONE.
MAKE IT HAPPEN, HA!
YOU LOOK FABULOUS, LOOK AT YOU.
TO MAKE CRÈME BRÛLÉE,
WE WILL HAVE TO SPLIT AND SCRAPE ONE VANILLA BEAN.
IS THERE A BETTER WAY TO DO IT?
I THINK SO, HERE'S HOW.
POSITION YOUR BEAN ON THE BOARD,
HOLD YOUR KNIFE THUSLY,
AND PLACE THE TIP RIGHT IN THE MIDDLE,
FACING AWAY.
USE YOUR FINGER AS A GUIDE
AND JUST PULL THE BEAN ACROSS THE BLADE.
NOTICE THAT I INSERTED THE KNIFE MIDWAY THROUGH THE BEAN.
AND I'M GONNA DO THE SAME GOING THIS WAY.
JUST PULL THE BEAN ACROSS THE KNIFE.
THAT WAY YOU GET TWO NICE EQUAL SIDES LIKE THAT.
NOW AS FAR AS GETTING THE PULP OUT,
TURN THE KNIFE OVER AND WORK ONE SIDE AT A TIME.
AGAIN, I'M JUST GONNA PULL THE BEAN ACROSS THE BACK
OF THE KNIFE.
RUN THROUGH THE OTHER SIDE.
NEXT STEP, BRING 1 QUART OF HEAVY CREAM
JUST TO A SIMMER WITH OUR VANILLA INSIDE.
NOW YOU COULD DO THIS IN A SAUCEPAN OR STOCKPOT,
BUT I LIKE TO USE AN ELECTRIC KETTLE.
I KEEP ONE AROUND JUST FOR THIS KIND OF THING.
IF YOU DO CHOOSE TO GO WITH THE ELECTRIC-KETTLE OPTION,
MAKE SURE YOU TURN OFF THE KETTLE
BEFORE THE CREAM COMES TO A BOIL,
OR YOU'LL HAVE A NASTY CLEANUP.
LET THIS STEEP FOR 15 MINUTES.
♪♪
(Alton) WHEN YOUR VANILLA IS DONE STEEPING,
WASH OFF THE LEFTOVER BEAN AND SHOVE IT INTO A VESSEL
CLEVERLY LABELED "VANILLA SUGAR."
BELIEVE IT OR NOT,
THE SUGAR WILL SUCK CONSIDERABLE FLAVOR AND AROMA
OUT OF THAT SPENT BEAN,
AND YOU CAN USE IT FOR ALL SORTS OF THINGS,
LIKE MAKING CRÈME BRÛLÉE.
WHILE THE CREAM COOLS DOWN A LITTLE BIT,
WE'LL TURN OUR ATTENTION TO SIX EGG YOLKS.
YOU WANT TO WHISK THOSE UNTIL THEY ARE
VERY LIGHT IN COLOR,
AND THEN YOU'LL SLOWLY DRIZZLE ON
HALF A CUP OF SUGAR, VANILLA SUGAR IF YOU'VE GOT IT,
AND THAT'S 3.5 OUNCES.
TIME TO TEMPER.
SLOWLY, VERY SLOWLY, DRIZZLE THE STILL-HOT CREAM
ONTO THE EGGS, WHISKING CONTINUOUSLY.
THIS WILL KEEP THEM FROM CURDLING, OF COURSE.
THEN POUR THEM BACK INTO SOMETHING
WITH A POUR SPOUT.
IN THIS CASE I'LL USE MY ELECTRIC KETTLE.
NOW WE TURN OUR ATTENTION TO A 325-DEGREE OVEN.
ADD YOUR FAVORITE ROASTING PAN
AND PUT A TEA TOWEL IN THE BOTTOM OF THAT.
IT'LL PREVENT THESE SIX 7- TO 8-OUNCE RAMEKINS
FROM SCOOTING AROUND WHILE THEY'RE BEING MANEUVERED.
THEN YOU CAN POUR IN YOUR MIXTURE.
NOW YOU'RE ONLY GONNA GO UP TO THE LITTLE LINE
ON THE INSIDE LIP OF THOSE RAMEKINS.
YOU SHOULD HAVE ENOUGH FOR SIX.
NOW ONCE THOSE ARE FILLED, IT'S TIME TO ADD HOT WATER --
NOT BOILING, JUST HOT WATER -- TO THE PAN.
THAT'LL KEEP THE HEAT
FROM MOVING INTO THE BRÛLÉES TOO QUICKLY.
IT'LL MAKE FOR A SMOOTHER TEXTURE.
NOW YOU'RE GONNA BAKE THESE FOR 40 TO 45 MINUTES,
AND WHEN YOU COME BACK TO EXTRACT THEM,
YOU'RE GONNA THINK, "THEY'RE NOT DONE, THEY'RE TOO WOBBLY."
BUT REMEMBER, WE'RE TALKING EGGS HERE,
AND IF THEY'RE DONE IN THE PAN,
THEY WILL PROBABLY BE OVERCOOKED ON THE PLATE.
SO PULL 'EM NO MATTER WHAT YOU THINK.
OH, AND COME BACK FOR THE WATER AFTER IT COOLS.
♪♪
BEING A MALE, I LOVE CRÈME BRÛLÉE
NOT BECAUSE IT TASTES GOOD,
BUT BECAUSE I GET TO BURN UP SOMETHING WHEN I MAKE IT.
NOW THERE ARE A LOT OF SMALL TORCHES ON THE MARKET,
SOME OF WHICH ARE ACTUALLY DESIGNED
TO DO FINE SOLDERING AND BRAISING WORK.
BUT THE REST OF THESE ARE LITTLE MORE
THAN GLORIFIED BUTANE LIGHTERS THAT ARE HARD TO FILL
AND GROTESQUELY UNDERPOWERED,
NOT TO MENTION GROTESQUELY OVERPRICED.
BESIDES, I CAN GO DOWN TO THE HARDWARE STORE
AND GET ME ONE OF THESE.
THIS IS SERIOUS FIREPOWER,
A NICE BIG TANK THAT'LL LAST YOU FOREVER,
AND LOOK, A SAFETY ON AND OFF.
HECK, THIS THING'S GOOD FOR, I DON'T KNOW,
HOME INTRUDERS OR FOR CRÈME BRÛLÉE.
LET'S GET IT ON.
OH, BUT BEFORE THAT, MAKE SURE THAT IF YOU HAVE
ONE OF THESE TANKS IN YOUR HOUSE,
YOU HAVE ONE OF THESE TANKS IN YOUR HOUSE, CAPICHE?
NOW I LIKE TO USE AN OVERTURNED PLATE
AS KIND OF A FIRING PLATFORM.
JUST PARK YOUR BRÛLÉE THERE
AND THEN SPRINKLE ON SOME SUGAR.
YOU DON'T WANT TOO MUCH, OR THE CRUST WILL BE TOO THICK.
SO I'D SAY PROBABLY 1/4 TO 1/3 TEASPOON HERE.
KIND OF JIGGLE IT AROUND TO MAKE IT NICE AND EVEN,
AND THEN FIRE UP YOUR TORCH.
POINT STRAIGHT DOWN INTO THE CENTER.
USE LITTLE CIRCULAR MOTIONS JUST UNTIL YOU SEE
THE SUGAR START TO MELT AND BOIL.
AND THAT'S WHEN I PICK IT UP, RIGHT ABOUT THERE.
NOW PICK IT UP AND START TURNING IT.
DON'T WORRY, YOU'RE NOT GONNA BURN YOUR HANDS.
JUST HOLD THE TORCH RIGHT IN THE MIDDLE AND ROTATE THE BRÛLÉE.
THIS LETS THE LIQUID SUGAR KIND OF ROTATE AROUND
TO MAKE A NICE EVEN DISK.
THERE.
AND, OF COURSE, THIS WILL HAVE TO COOL FOR A COUPLE OF MINUTES,
BUT YOU DON'T WANT TO WAIT TOO LONG TO SERVE IT,
OR THE SUGAR WILL GET MUSHY.
NOW IF WE HAVE OUR SHELL RIGHT,
WHEN YOU BREAK IT IT'LL SOUND LIKE THIS.
SOUND GUY, BRING THAT THING IN CLOSER.
THERE YOU GO, LISTEN.
(cracking noise)
THAT'S IT, THANKS, GUY.
NO, YOU CAN'T HAVE ANY.
OH, MMM, A.B., THIS IS FANTASTIC.
OH, THANKS.
NOW WE JUST HAVE TO COME UP WITH AN EVEN MORE BRILLIANT DISH.
YES, FOR THE SEQUEL.
WE HAVE TO STRIKE WHILE WE'RE HOT,
MAKE 'EM BACK-TO-BACK, LIKE "BACK TO THE FUTURE."
HMM, HMM, I'M THINKING.
VANILLA CRÈME BRÛLÉE AND SHALLOTS.
UM, YOU KNOW, I'M SURE HE'S REALLY, REALLY TASTY,
BUT MAYBE THIS TIME WE SHOULD JUST LEAVE THE RECIPES TO ME.
YOU'RE THE PROFESSIONAL.
JULES, STOP THE CAR!
MR. BROWN IS GETTING OUT HERE!
WE'RE STILL A MILE FROM MY HOUSE.
YOU COULD USE THE EXERCISE.
THE CAMERA REALLY DOES ADD 10 POUNDS, YOU KNOW.
EXCUSE ME, I GUESS, SORRY.
IN YOUR CASE, 15!
WHEN INCLUDED IN A POACHING SYRUP,
VANILLA HAS AN UNCANNY ABILITY
TO HEIGHTEN AND FRAME SUBTLE SWEET FLAVORS.
LET'S MAKE ONE, SHALL WE?
INTO A HEAVY SAUCEPAN, POUR ONE 750-MILLILITER BOTTLE
OF WHITE WINE.
I PREFER A VIOGNIER OR A RIESLING.
ADD A CUP OF WATER, ABOUT 5 OUNCES OF SUGAR,
VANILLA SUGAR IF YOU'VE GOT IT.
IT'S ABOUT 3/4 OF A CUP.
ONE WHOLE VANILLA BEAN, SPLIT AND SCRAPED.
YOU'RE GONNA LET THAT COME JUST UP TO A SIMMER
OVER MEDIUM-HIGH HEAT.
♪♪
BECAUSE OF THEIR PARTICULARLY HIGH PECTIN CONTENT,
PEARS ARE PERFECT FOR POACHING,
BUT OF COURSE, WE MUST REMOVE THE CORES BEFORE COOKING.
THERE ARE PLENTY OF DEVICES TO DO THIS.
YOU KNOW, CORES ARE EVERYWHERE,
BUT THEY'RE CLUMSY, MEDIEVAL DEVICES,
AND YOU'RE MORE LIKELY TO SHEAR OFF YOUR HAND
THAN GET ALL THE SEEDS OUT.
THAT'S WHY I USE THIS...
GO AHEAD, PUNK, POACH MY PEARS.
NEEDLESS TO SAY, THIS 11/16-INCH PADDLE BIT
IS ONLY USED FOR FOOD.
WELL, THAT'S NOT ENTIRELY TRUE,
BUT IT'S VERY, VERY, VERY CLEAN.
NOW HERE'S HOW WE DO THIS.
GRAB YOURSELF A PEAR
AND PLACE IT ON A TOWEL OR SOME OTHER SAFETY DEVICE.
HOLD THE DRILL NICE AND FLAT AND SLOWLY BORE
ABOUT HALFWAY UP INTO THE FRUIT.
"DO YOU EXPECT ME TO TALK, DRILL?"
"NO, MR. PEAR, I EXPECT YOU TO DIE."
(Alton laughing evilly)
(Alton) AND IF THAT WASN'T TORTUROUS ENOUGH,
TIME TO BE SLOWLY COOKED IN BOILING SYRUP.
ACTUALLY, IT SHOULDN'T BE BOILING,
SO WE'RE GONNA REDUCE THAT SO IT'S BARELY RIPPLING.
AND THEN SLOWLY LOWER THE PEARS IN,
USING THEIR HANDY STEMS.
THE LIQUID WILL COME UP ALMOST TO THE TOP,
BUT NOT QUITE.
THAT'S FINE, THEY'LL KIND OF SOAK UP.
WE'RE GONNA LET THOSE STAY COVERED FOR 30 MINUTES.
WHEN THEY'RE FINISHED,
THEY REALLY SHOULDN'T LOOK VERY DIFFERENT.
THEY CERTAINLY SHOULDN'T BE MUSHY,
BUT WHEN A KNIFE IS PUSHED INTO THE SIDE, IT SHOULD GO IN EASILY.
NOW LET THESE COOL JUST ON THE COUNTER
FOR ABOUT HALF AN HOUR.
YOU'LL BE SURPRISED HOW MUCH THEY WILL FIRM UP,
WHICH IS A GOOD THING.
NOW WE WILL TURN UP THE HEAT
AND LET THAT COOKING LIQUID REDUCE FOR 20 TO 25 MINUTES,
OR UNTIL IT'S DOWN TO ABOUT A CUP
OF GOLDEN BROWN ELIXIR.
STASHED IN THE REFRIGERATOR,
YOUR PEARS WILL LAST TWO TO THREE DAYS
IF THEY'RE COVERED WITH PLASTIC.
ONCE IT'S COOLED THE SYRUP CAN GO INTO A SQUIRT BOTTLE,
AND IT'LL KEEP FOR OVER A MONTH.
OH, THIS IS BRILLIANT!
IT'S THE TASTE-GOOD DISH OF THE SUMMER.
OH, THE ULTIMATE BUDDY PICTURE.
I CAN ALMOST SEE THE ACTION FIGURE.
THERE'S JUST ONE PROBLEM, THOUGH.
I DON'T HANDLE PEARS.
MAYBE WE COULD PACKAGE ANOTHER ONE OF MY CLIENTS.
WHAT DO YOU SAY TO VANILLA AND CAULIFLOWER?
I SAY IT'S TIME FOR ME TO GET OUT.
JULES, SPEED UP!
OH, OH, THE TURNIP.
NOW THERE'S A VEGGIE IN NEED OF A COMEBACK SPECIAL.
OR KOHLRABI, SHE JUST SIGNED THIS WEEK!
AHH!!
Captioned by Scripps Networks, Inc.