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CAN YOU TELL US ABOUT THE POLPETTA ENORME ?
IT'S A VERY SPECIAL DISH.
IT'S A VERY BIG MEATBALL, ENORME,
BUT WE ONLY MAKE ONE A NIGHT.
WILL THAT BE ENOUGH FOR BOTH OF US?
OUI, MONSIEUR, I THINK YOU SHALL FIND IT SUFFICIENT.
EXCELLENT, WE'LL HAVE THAT THEN.
VERY GOOD, MONSIEUR, MADEMOISELLE.
WOW, HE SEEMS REALLY FRENCH!
MMM, WOULD YOU LIKE SOME MORE WINE?
NO, THANK YOU.
HOW ABOUT A SALAD, I BET YOU WANT A SALAD, I'LL GET YOU A SALAD.
WAITER, WAITER!
(crashing sounds)
WHOO, SOUNDS LIKE SOMEONE'S HAVING A BAD NIGHT.
RUN FOR YOUR LIVES, RUN FOR YOUR LIVES!
ZE MEATBALL, SHE IS ON ZE LOOSE!
AH!
KEEP AWAY FROM ME!
AH!
NO, NO!
AH!
NOW THAT'S ENORME !
AND SO, ANOTHER SENSELESS MEATBALL MISHAP ENDS IN TRAGEDY...
AND A BIG MESS.
LIKE SO MANY CULINARY MARVELS, MEATBALLS IN AMERICA HAVE GOTTEN OUT OF HAND.
EVEN WHEN THEY'RE NOT BIG ENOUGH TO LAY WASTE TO AN ENTIRE LAUNDROMAT,
THEY'RE USUALLY DRY, FLAVORLESS,
AND BATHED IN A NOXIOUS RED SAUCE.
WELL, IT'S TIME TO END THIS MADNESS
AND BRING THE MEATBALL BACK UNDER CONTROL.
BECAUSE THEY SHOULD NOT BE ROLLING JUGGERNAUTS OF DESTRUCTION,
THEY OUGHTA BE...
♪♪
IT HAS BEEN SAID THAT MEATBALLS ARE NOTHING BUT SMALL VERSIONS OF MEATLOAF,
BUT I HAPPEN TO KNOW FOR A FACT THAT MEATBALLS
WAY PRE-DATE MEATLOAF.
HOW DO I KNOW?
BECAUSE I RECENTLY PURCHASED, OFF THE INTERNET,
THIS STUNNING ARCHAEOLOGICAL ARTIFACT,
WHICH HAS BEEN CARBON DATED TO THE TIME OF THE PHARAOHS.
NEED MORE PROOF?
FINE, THEN CONSIDER THIS -- MEATLOAF HAS TO BE BAKED IN AN OVEN,
AND MOST PEOPLE DIDN'T HAVE OVENS UNTIL, LIKE, THE 18th CENTURY.
BEST FIVE GRAND I EVER SPENT.
MEATBALLS ARE SUPERIOR TO MEATLOAF
BECAUSE THEY'RE SO GOSH DARN VERSATILE.
THEY CAN BE SKEWERED AND ROASTED OVER A FIRE,
THEY CAN BE SIMMERED IN A SOUP,
THEY CAN BE BRAISED IN SAUCE, FRIED IN OIL,
OR SIMPLY PACKED IN SALT AND LEFT FOR A YEAR
BEFORE BEING CONSUMED RAW.
BUT NO MATTER HOW YOU GO ABOUT APPROACHING MEATBALLS,
THERE WILL BE NO BALLS WITHOUT MEAT.
MY FAVORITE MEATBALL APPLICATION
IS BUILT UPON THREE DIFFERENT MEATS.
BEEF ROUND, PORK, AND LAMB.
WHY THREE?
WELL, WHY THREE?
BY MIXING MEATS YOU GET THE BEST OF FLAVOR AND TEXTURE.
GO ON.
WELL, LET'S TAKE THE GROUND ROUND.
YOU GET GREAT BEEF FLAVOR, BUT IT CAN BE A LITTLE CHEWY.
PORK ON THE OTHER HAND, ESPECIALLY FROM THE BUTT...
OH, THAT'S SHOULDER IN PORCINE SPEAK.
ACTUALLY IN PORCINE SPEAK IT'S...
(making pig noises)
HA-HA-HA, THAT'S A LITTLE BUTCHER HUMOR.
ACTUALLY, THE PORK IS THERE MOSTLY FOR TEXTURE,
BUT OF COURSE, PORK FAT ACTS DIFFERENTLY THAN BEEF FAT
WHEN IT'S COOKED.
BECAUSE OF DIFFERENT LEVELS OF SATURATED FATS.
LOOK, IT'S PRETTY TECHNICAL.
IS IT, WELL, THANKS FOR SPARING ME THAT.
WHAT ABOUT THE LAMB?
AH, LAMB ADDS BOTH FLAVOR AND TEXTURE.
ACTUALLY, IT ADDS DEPTH OF FLAVOR AND TEXTURE.
OKAY, EXCUSE ME JUST A MOMENT.
WELL, HE CERTAINLY SEEMS FRIENDLY ENOUGH,
AND I THINK HE KNOWS HIS STUFF,
BUT LET'S FIND OUT IF HE'S EARNED HIS SERVICE MERIT BADGE.
MY GOOD MAN, I WILL BE REQUIRING 1/2 POUND EACH OF
THE GROUND ROUND, GROUND LAMB, AND GROUND PORK.
OKAY, I'VE GOT THE GROUND ROUND,
BUT I'M GOING TO GRIND THE PORK AND LAMB JUST FOR YOU.
OKAY.
WOW, I'M IMPRESSED, WE'VE GOT A MEAT CUTTER THAT KNOWS WHAT NEEDS TO BE DONE,
KNOWS HOW TO DO IT, AND DOESN'T MIND DOING IT.
YOU FIND SOMEBODY LIKE THAT AND YOU REALLY SHOULD CONSIDER
NURTURING A RELATIONSHIP WITH HIM.
LIMITED IN NATURE, OF COURSE.
OF COURSE, I LIKE TO GRIND MY OWN MEATBALL MEAT ACTUALLY,
AND YOU CAN TOO IF YOU'VE GOT A STAND MIXER
WITH ONE OF THOSE ACCESSORY SOCKETS ON THE FRONT,
ODDS ARE VERY GOOD THERE'S A MEAT GRINDER MADE TO FIT INTO THAT.
OR YOU CAN FOLLOW MY LEAD AND GO OLD-SCHOOL.
THAT'S RIGHT, IT'S NOT JUST FOR "MONTY PYTHON" ANYMORE.
I USE THIS THING ALL THE TIME, IT MAKES GREAT MEAT.
WHAT?
I HEARD WHAT YOU SAID.
OH, ABOUT THE GRINDERS, I MEAN, COME ON, IT'S JUST AN EXAMPLE...
NO, IT'S ALL RIGHT, WE NEVER SAID WE WERE EXCLUSIVE.
REALLY, IT'S JUST...
I'M GOING TO GO FRENCH SOME RIBS FOR MRS. JOHNSON...
SHE APPRECIATES ME.
OH, COME BACK... I DIDN'T MEAN... OH, BOTHER!
NOW THAT WE HAVE 1/2 POUNDS OF BEEF AND LAMB IN HAND
IT'S TIME TO MEET THE SUPPORTING TEAMS.
FIRST UP, THE FLAVOR ENHANCEMENTS.
WE HAVE 1/2 TEASPOON OF RED PEPPER FLAKES,
THEN 1 1/2 TEASPOONS EACH PARSLEY AND BASIL,
DRIED IS PREFERABLE IN THIS CASE.
THEN 1 TEASPOON EACH OF GARLIC POWDER AND KOSHER SALT,
AND 1/2 CUP OF PARMESAN CHEESE.
NEXT UP, THE TEXTURE ENHANCERS.
WE'VE GOT ONE WHOLE EGG FOR MOISTURE, FAT, EMULSIFIERS, AND BINDING PROTEINS.
FIVE OUNCES OF FROZEN SPINACH, THAWED AND SQUEEZED.
THIS FIBROUS VEGGIE WILL PROVIDE REINFORCEMENT
TO HOLD THE MEATBALL TOGETHER,
KIND OF LIKE THE SILICONE FIBERS IN FIBERGLASS
OR THE REBAR IN CONCRETE.
OF COURSE, SPINACH DOES ADD SOME FLAVOR, ALBEIT SUBTLE.
NEXT WE WILL REQUIRE THE SERVICES OF 1/2 CUP OF DRIED BREAD CRUMBS.
HALF OF WHICH WILL BE ADDED NOW AND HALF WILL BE SAVED FOR LATER.
YOU KNOW, I ALWAYS SEEM TO HAVE STALE BREAD AROUND
SO I PREFER MIXING UP MY OWN IN THE BLENDER OR FOOD PROCESSOR.
BREAD CRUMBS HAVE A LONG, ILLUSTRIOUS HISTORY IN MEATBALLS.
NOT ONLY DO THEY SERVE AS MEAT STRETCHERS, OR FILLERS,
THEY SERVE AS MOISTURE CATCHERS.
LET'S SAY FOR JUST A MOMENT THAT THIS IS YOUR AVERAGE MEATBALL.
NOW IT IS FULL OF MOISTURE AT THIS POINT,
BUT THE PROBLEM IS, YOU'RE GONNA COOK IT,
AND HEAT IS A LOT LIKE PRESSURE.
WHEN THAT PRESSURE GETS APPLIED, IT'S JUST GONNA WRING OUT YOUR MEATBALL.
NOW THIS IS ALL MOISTURE THAT SHOULD BE IN YOUR DINNER PLATE,
BUT IT ISN'T ANYMORE.
HOWEVER, IF WE ADD BREADCRUMBS TO THIS PARTY
THEN THEY WILL SOAK UP ALL OF THAT MOISTURE
AND KEEP IT INSIDE THE MEATBALL WHERE IT BELONGS.
A LARGE STAINLESS BOWL IS THE BEST VESSEL
FOR BRINGING YOUR MIXTURE TOGETHER.
NOW AS YOU MIGHT SUSPECT, THERE IS A VERY SCIENTIFIC ORDER FOR DOING THIS.
AND YOU WANT TO MAKE SURE YOU HOLD BACK AT LEAST HALF OF THE BREADCRUMBS
FOR ROLLING THE MEATBALLS A LITTLE LATER.
YOU CAN JUST EYEBALL IT, THAT'S ALL RIGHT.
NOW WHEN IT COMES TO ACTUALLY MIXING THIS,
THERE'S ONLY ONE TOOL FOR THE JOB
AND IT'S AT THE END OF YOUR ARM.
THE ONLY KEY IS YOU DON'T WANT TO SQUEEZE.
YOU DON'T WANNA, LIKE, GRAB A HANDFUL AND GO LIKE THAT.
I MEAN, IT LOOKS FUN, BUT IT'S REALLY NOT VERY GOOD FOR THE MEATBALLS.
TRY TO USE YOUR FINGERTIPS AND JUST WORK EVERYTHING TOGETHER.
OPTIMALLY, THIS MIXTURE WOULD GO INTO THE CHILL CHEST FOR SAY A DAY
FOR THE FLAVORS TO MELD.
IF YOU CAN'T MANAGE THAT, TRY TO SWING AT LEAST AN HOUR OR TWO.
AT THAT POINT, THE MOISTURE COMING OUT OF THE MEAT AND THE EGGS
WILL START TO MOVE ITS WAY INTO THE BREAD CRUMBS AND THE DRIED HERBS,
FORMING A KIND OF PASTE THAT WILL HELP
HOLD THE MIXTURE TOGETHER DURING COOKING.
I'LL BE BACK.
♪♪
WHEN YOUR MIXTURE IS NICE AND HOMOGENOUS
IT IS TIME TO PORTION.
AND FOR THAT THERE IS NO FINER TOOL THAN THE SPRING-LOADED SCOOP.
I HAVE HERE A 1-OUNCE MODEL, THAT'S 1-OUNCE IN FLUID VOLUME.
BUT WE'RE ACTUALLY GONNA BE WORKING BY WEIGHT.
I WANT ABOUT 1-1/2-OUNCE BALL.
SO I'M JUST GONNA KIND OF MOUND THAT UP NICE AND BIG
AND THEN I WILL PUT THIS ON A SCALE.
ONCE YOU SCALE A FEW OF THESE, AND THAT ONE'S WAY TOO BIG,
ODDS ARE GOOD YOU'LL GET A FEEL FOR WHAT 1 1/2 OUNCES FEELS LIKE,
ABOUT THAT SIZE.
NOW WE'RE GONNA WORK IN STAGES SO I'M GONNA PORTION ALL THESE FIRST
AND THEN ROLL.
WHEN THE LAST BALL IS PORTIONED WE WILL BE LIKE GOOD FACTORY WORKERS
AND MOVE BACK TO NUMBER ONE FOR THE SHAPING PART.
JUST KIND OF LIGHTLY ROLL IT.
EVEN IF YOU'RE NOT GONNA WEAR GLOVES FOR SANITATION REASONS
OR BECAUSE YOU THINK MEAT FEELS ICKY,
YOU MIGHT WANT TO WEAR THEM HERE TO KEEP THE HEAT FROM YOUR HANDS
FROM MAKING THE MEAT HARD TO WORK WITH.
THERE, NOW LIKE ALL GOOD FACTORY WORKERS
WE GO BACK ONE MORE TIME TO BALL NUMBER ONE.
THIS TIME FOR THE CRUST APPLICATION.
HERE WE HAVE THE REMAINING BREAD CRUMBS.
I MOVED THEM TO KIND OF THIS BIG CAPPUCCINO CUP FOR EASY APPLICATION.
OBSERVE.
DROP THUSLY AND SIMPLY SPIN THE CUP A FEW TIMES.
WE'RE NOT LOOKING FOR TOTAL COVERAGE.
THAT IS ENOUGH TO CREATE A NICE BROWN CRUST ON THE BALL.
REPEAT ALL THE WAY AROUND.
WE'LL HAVE JUST ENOUGH.
AH, PERFECT.
NOW IT'S TIME TO THINK ABOUT COOKING.
YOU KNOW, MOST OF THE PEOPLE IN THIS COUNTRY
THINK THAT ALL MEATBALLS ARE ITALIAN.
AND THEY THINK THAT ALL ITALIAN COOKS SEAR THEIR MEATBALLS,
NO MATTER HOW LARGE, IN A PAN TO BROWN THEM.
THEN THEY MOVE THEM ALL TO A BIG OLD POT OF RED SAUCE.
(Italian accent) THAT'S-A RIGHT.
I DON'T REALLY HAVE A HARD TIME WITH THE BROWNING,
I CAN UNDERSTAND THAT.
BUT THIS SIMMERING, GOSH, YOU KNOW,
I THINK THIS IS A-MESSY AND A-TIME CONSUMING,
AND I THINK THAT IT DOESN'T REALLY MAKE VERY GOOD MEATBALLS.
WHICH IS WHY I'VE NEVER SEEN AN ITALIAN DO IT.
I'M A REAL ITALIAN!
ARE YOU REALLY?
IMPOSTER!
TAKE HIM AWAY, TAKE HIM AWAY.
I'LL BAG THIS UP AS EVIDENCE.
YOU KNOW, WHEN YOU THINK ABOUT WHAT A MEATBALL REALLY IS,
WHAT IT'S REALLY ALL ABOUT,
THEN IT BECOMES PRETTY CLEAR THEY OUGHT TO BE COOKED IN THE OVEN.
A 400-DEGREE OVEN, IN FACT.
BUT NOW THAT WE FIGURED OUT WHERE WE'RE GOING TO COOK THEM
WE MUST PONDER -- ON WHAT WILL WE COOK THEM?
NOW I HAVE TRIED COOKING MEATBALLS IN AND ON
JUST ABOUT EVERY COOKING VESSEL EVER DEVISED BY MAN,
AND I HAVE FOUND THAT DEFINITELY ONE IS SUPERIOR.
THE MINI MUFFIN TIN.
NOT A REGULAR-SIZED MUFFIN TIN, BUT A MINI MUFFIN TIN.
OW!
NICE ONE, THING.
THE EVEN DISTRIBUTION MEANS WE WILL HAVE EVEN AND RAPID HEATING.
THE REAL SECRET TO THIS METHOD IS IN MAKING SURE THAT
THE MEATBALLS ARE JUST A LITTLE BIT BIGGER THAN THE CUPS.
THAT WAY THEY'LL ACTUALLY BE SUSPENDED ABOVE THE BOTTOMS.
THAT MEANS THEY WILL KEEP THEIR NICE ROUND SHAPE
AND ANY MOISTURE WILL RUN OFF INTO THE BOTTOM OF THE CUPS
AWAY FROM THE ORBS.
THESE GO INTO THE OVEN FOR 20 MINUTES.
AS FATS AND PROTEIN-LADEN MOISTURE
WORK THEIR WAY OUT TO THE SURFACE OF THE ORBS,
THEY WILL BE ABSORBED BY THE BREAD CRUMB DREDGE.
THE HIGH HEAT WILL THEN ESSENTIALLY FRY IT.
THE RESULT -- JUICY MEATBALLS WITH BROWN, CRISPY CRUSTS.
MY FAVORITE WAY TO HAVE MEATBALLS IS
JUST PARK THEM ON TOP OF A NICE BED OF PASTA
TOSSED WITH A LITTLE OLIVE OIL, MAYBE SOME GRATED PARMESAN,
MAYBE SOME FRESH HERBS,
BUT I'LL TAKE 'EM ANY WAY I CAN GET 'EM.
I'VE BEEN KNOWN TO TOSS THEM IN SALADS, FLOAT THEM IN SOUP...
I'VE BEEN KNOWN JUST TO STAND BY THE REFRIGERATOR IN MY PAJAMAS
AND EAT THEM WITH MY FINGERS.
OF COURSE, YOU COULD EAT THEM WITH TOOTHPICKS.
YOU KNOW WHAT, THAT REMINDS ME OF A KIND OF MEATBALL
I HAVEN'T HAD SINCE THE '60s.
BACK THEN MY PARENTS USED TO THROW THESE FAR-OUT PARTIES
AND MY MOM WOULD MAKE THESE LITTLE SWEDISH MEATBALLS
AND I LOVED THEM.
WHAT I WOULD DO IS I WOULD STAY IN MY ROOM, I'D SNEAK OUT,
I'D HIDE BEHIND THE SOFA WHEN NOBODY WAS LOOKING...
HI.
AND THEN I'D NAB ONE, IT WORKED EVERY TIME.
LET ME TELL YOU SOMETHING, THE SMOOTH TEXTURE, THE LUSCIOUS SAUCE,
I GOTTA TELL YA, THOSE DESCENDENTS OF MIDWESTERN SMORGASBORD FARE
SOCKED IT TO ME EVERY TIME.
MAN, DID YOU SEE THAT, MAN?
A HAND, IT, LIKE, CAME OUT OF NOWHERE, MAN!
IT'S COOL, HE'S A FRIEND OF MINE.
BUT HE TOOK THE LAST MEATBALL, MAN!
DON'T FREAK OUT, MAN, I'LL GO MAKE MORE.
HOLD THAT.
START BY TEARING TWO PIECES OF WHITE LOAF BREAD INTO CHUNKS
AND THEN SOAK IN 1/4 CUP OF MILK.
JUST KIND OF TOSS THAT AROUND AND THEN SET IT ASIDE TO SOAK.
IN THE MEANTIME, SWEAT 1/2 CUP OF CHOPPED ONION
IN 1 TABLESPOON OF CLARIFIED BUTTER
WITH JUST A PINCH OF KOSHER SALT OVER LOW HEAT.
WHY THE ELECTRIC SKILLET?
WELL, I'LL TELL YOU ABOUT THAT LATER.
NOW IN CASE YOU HAVE NEVER CLARIFIED BUTTER...
THEN PERHAPS YOU SHOULD REVIEW THIS SCENE FROM
OUR DOUBLE-NOBEL-PRIZE-WINNING EPISODE
"THE FUNGAL GOURMET."
LET'S WATCH.
MELT 1 POUND OF BUTTER IN A HEAVY SAUCEPAN OVER LOW HEAT
AND SLOWLY COOK UNTIL THE BUBBLING CEASES AND THE LIQUID TURNS CLEAR
ABOUT 30 TO 40 MINUTES DEPENDING ON THE WATER.
STRAIN AND COOL,
BEING SURE TO LEAVE ANY SOLIDS IN THE BOTTOM OF THE PAN.
OR ONCE THE BUTTER IS CLEAR REMOVE THE PAN FROM THE HEAT
AND QUICKLY ADD TWO INCHES OF HOT TAP WATER.
SINCE IT'S LESS DENSE THAN THE BUTTER,
THE NOW CLARIFIED BUTTER WILL FLOAT TO THE TOP.
AND A FEW HOURS IN THE REFRIGERATOR
WILL SOLIDIFY IT INTO A BIG YELLOW FRISBEE.
USE IMMEDIATELY OR WRAP IT IN WAX PAPER AND REFRIGERATE.
OR ADD FOIL AND FREEZE IT FOR TWO MONTHS.
SEE, THAT WAS A BREEZE...
SHAME WHAT SOME GUYS WILL DO JUST TO GET ATTENTION.
♪♪
OUR SWEDISH MEATBALLS ARE BORN OF 3/4 POUNDS EACH OF
GROUND PORK AND GROUND CHUCK.
YOUR SOAKED BREAD FROM EARLIER ON,
1/2 CUP OF FINELY CHOPPED ONION,
TWO LARGE EGG YOLKS, NO WHITES, JUST YOLKS.
THEN 1 TEASPOON OF KOSHER SALT,
1/2 TEASPOON OF FRESHLY GROUND BLACK PEPPER,
1/4 TEASPOON OF FRESH GRATED NUTMEG,
AND 1/4 TEASPOON OF GROUND ALLSPICE.
AND NOW WE MIX.
LOAD UP YOUR PADDLE ATTACHMENT AND BEAT ON MEDIUM SPEED
FOR TWO MINUTES.
BESIDES FLAVORS WE OBVIOUSLY HAVE SOME PRETTY BIG DIFFERENCES
BETWEEN THIS BATCH AND THE BATCH THAT WENT INTO OUR FIRST "ORB DE CARNI".
FOR ONE THING WE'VE GOT SUGARS, PROTEINS, AND MOISTURE
FROM MILK ADDED HERE.
WE USED TWO EGG YOLKS INSTEAD OF JUST ONE EGG.
AND OF COURSE, INSTEAD OF WORKING HARD NOT TO WORK IT HARD,
HERE, WE'RE JUST BEATING THE TAR OUT OF THE STUFF.
HOW WILL THESE PROCEDURAL ANOMALIES
MANIFEST THEMSELVES IN THE MEATBALLS TO COME?
WILL THE MEATBALLS EXHIBIT...
WELL, IF YOU ANSWERED A, B, AND C YOU ARE CORRECT.
IF YOU ANSWERED D, WELL, THAT'S A LITTLE BIT SCARY.
WE'LL BE USING THE EXACT SAME SCOOPER
THAT WE USED IN OUR FIRST MEATBALLS,
ONLY THIS TIME INSTEAD OF LETTING IT BE KIND OF HEAPED ON THERE
FOR 1 1/2 OUNCES,
WE'RE GONNA SMOOTH IT OFF FOR JUST 1 OUNCE.
AND I LIKE TO DO THIS, AGAIN, WITH GLOVES ON
BECAUSE IT KEEPS THE HEAT FROM MY HANDS FROM MOVING INTO THE MEAT.
AND I CAN DO A NICER, LIGHTER PACK THAT WAY.
AGAIN, YOU DON'T HAVE TO BE EXACT,
BUT IF YOU WANT TO BE YOU CAN ALWAYS BRING OUT YOUR SCALE.
WHEN ALL OF OUR MEATY ORBS ARE ROLLED AND STANDING BY
HEAT TWO MORE TABLESPOONS OF CLARIFIED BUTTER
IN YOUR ELECTRIC SKILLET SET TO 250 DEGREES.
NOW I LIKE THIS TOOL FOR THE JOB
BECAUSE ALL THESE MEATBALLS WILL FIT IN AT THE SAME TIME.
OF COURSE, IF YOU DON'T HAVE ONE OF THESE
YOU CAN USE A LARGE, STRAIGHT-SIDED SAUTÉ PAN
SET OVER MEDIUM HEAT.
BUT YOU'LL PROBABLY HAVE TO WORK IN BATCHES.
SO ONCE THIS IS MELTED YOU CAN ADD THE MEATBALLS.
ACTUALLY YOU DON'T REALLY HAVE TO WAIT
FOR THE BUTTER TO MELT ALL THE WAY IF YOU DON'T WANT TO.
WHAT'S KEY IS THAT YOU GET THE MEATBALLS IN
AS QUICKLY AS POSSIBLE SO THEY WILL COOK EVENLY.
AND YOU ALSO WANT TO TURN THEM OFTEN.
THAT IS GOING TO LEAD TO EVEN HEATING AS WELL.
AND YOU WANNA GET A NICE CRUST ALL THE WAY AROUND.
IF YOU DO NOT POSSESS A PAIR OF SPRING-LOADED TONGS
YOU CAN ALWAYS USE A COUPLE OF SPOONS.
ACTUALLY, I FIND THAT WHEN WORKING WITH A REALLY CROWDED PAN,
OR WITH A VERY LOOSE MIXTURE,
THE SPOONS ARE THE EASIER WAY TO GO.
UNLIKE OUR MUFFIN TIN MEATBALLS
YOU'LL NOTICE THAT THESE AREN'T PERFECTLY ROUND,
AND THAT'S JUST THE NATURE OF COOKING THEM ON A FLAT SURFACE.
IF YOU REALLY WANT PERFECTLY ROUND BALLS
THEN YOU SHOULD DO WHAT RESTAURANTS DO AND DEEP-FRY THEM.
IN SEVEN TO TEN MINUTES YOUR MEATBALLS WILL BE DONE.
JUST USE A SLOTTED SPOON TO EVACUATE THEM FROM THE PAN
TO EITHER A BAKING DISH OR A CASSEROLE
OR SOME OTHER OVEN-PROOF VESSEL.
IT DOESN'T HAVE TO BE TOO LARGE.
THEN JUST SLIDE THIS INTO A WARM OVEN
TO KEEP THEM SAFE WHILE WE BUILD THE SAUCE.
THAT WILL MEAN SIFTING ON 1/4 CUP OF ALL-PURPOSE FLOUR.
YOU WANNA SIFT THIS OVER SO YOU GET GOOD EVEN DISTRIBUTION.
THEN JUST STIR IT IN.
THIS OF COURSE, IS A ROUX.
WHAT DO ROUXS DO?
THAT'S RIGHT -- THICKEN STUFF.
IN THIS CASE IT'S GOING TO THICKEN 3 CUPS OF BEEF BROTH
AND 1/4 CUP OF HEAVY CREAM.
AS SOON AS THE LIQUID IS ALL IN WE'RE GONNA BOOST THE HEAT,
BRING IT TO A SIMMER, AND THEN DROP THE HEAT,
CONTINUING THAT SIMMER UNTIL THICKENED.
NOW I WOULDN'T SAY THAT YOU HAVE TO CONSTANTLY STIR THIS,
BUT I WOULDN'T WANDER AWAY FOR MORE THAN 15 OR 20 SECONDS.
OH, AND REMEMBER, THE SAUCE WILL CONTINUE TO THICKEN
WHEN IT'S REMOVED FROM THE HEAT.
♪♪
AS YOU CAN SEE, OUR SAUCE HAS COME TO A SIMMER
AND THE STARCH HAS BEGUN TO GELATINIZE.
MEANING THAT THE INDIVIDUAL STARCH GRANULES
HAVE SWOLLEN TO THE POINT THAT THE MOLECULES INSIDE HAVE...
SPRUNG OUT INTO THE LIQUID.
THERE THEY HAVE TANGLED, TRAPPING THE LIQUID
AND CREATING A KIND OF GEL, AND THEREFORE THICKENING OUR SAUCE.
NOW WE ADD THE MEATBALLS BACK TO THE PAN.
WE'VE GOT OURSELVES 30 SWEDISH MEATBALLS READY FOR THE CHAFER.
OF COURSE, I DON'T ACTUALLY OWN A CHAFING DISH,
SO I HAVE TO BORROW ONE FROM AN ASSOCIATE.
♪♪
W, HAVE A BALL?
YEAH, A BLAST.
NO, I MEANT, HAVE A BALL.
OH.
YOU KNOW, I REALLY APPRECIATE YOU BRINGING THE CHAFING DISH,
ALTHOUGH YOU HAVING A CHAFING DISH...
A LITTLE IRONIC, DON'T YA THINK?
WHY, THEY'RE ATTRACTIVE, PRACTICAL, AND I COLLECT THEM.
THIS ONE USES DENATURED ALCOHOL,
BUT MOST CHAFERS TODAY USES ALCOHOL GEL FUEL,
WHICH IS A LOT EASIER TO HANDLE.
GOT IT, BUT DID YOU KNOW THAT CHAFING DISH AND CHAUFFEUR HAVE THE SAME ROOT?
WHAT ARE YOU DRIVING AT?
SHE MADE A JOKE, THAT'S GOOD.
WELL, SEE IN OLD-TIME FRANCE A CHAUFFEUR WAS THE GUY THAT
SHOVELED COAL INTO A STEAM ENGINE.
THE ORIGINAL ROOT IS THE WORD CHAUFEN
MEANING TO HEAT OR TO ENFLAME.
IS THIS GOING SOMEWHERE A LITTLE LESS OBVIOUS?
INDEED IT IS, WE ALSO GET FROM THAT "TO CHAFE,"
YOU KNOW, AS IN RUB RAW.
YOU KNOW, WHEN SOMEBODY RUBS UP AGAINST YOUR PERSONALITY.
COME ON YOU, LET'S DANCE.
COOL, MAN.
COOL, MAN, YOU'VE GOT NO IDEA.
YOU KNOW, CHAFING DISHES ARE PRETTY COOL,
BUT IF YOU DON'T HAVE ROOM FOR ONE IN YOUR LIFE,
DON'T DESPAIR.
BUILDING YOUR OWN CHAFING RIG IS A SNAP.
JUST GET YOURSELF SOME KIND OF PADDING MATERIAL,
LIKE THIS SHELF LINER, AND MAKE A LITTLE TRIANGLE.
PUT SOME BRICKS ON TOP OF THAT, JUST STANDARD HOUSEHOLD BRICKS,
DROP YOUR FUEL CAN IN THE MIDDLE
AND THEN MAKE ANOTHER TRIANGLE OF BRICKS
GOING THE OTHER WAY ON TOP.
FIRE UP YOUR FUEL USING A LONG LIGHTER OR MATCH,
PLACE A CAKE PAN ON TOP OF THAT AND THEN PUT WATER INSIDE THAT.
THE WATER WILL DO THE HEATING.
THE DISH WITH YOUR MEATBALLS GOES ON TOP OF THAT.
A FEW WORDS TO THE WISE ABOUT ALCOHOL GEL FUEL.
WHEN THIS STUFF BURNS THE FLAME IS VERY, VERY TOUGH TO SEE,
ESPECIALLY IN BRIGHTLY LIT ROOMS,
SO ALWAYS ASSUME IF IT'S OPEN IT'S HOT.
WHEN IT COMES TIME TO EXTINGUISH ALWAYS SMOTHER THE FLAME
EITHER WITH THE LID
OR EVEN BETTER, A LARGE METAL ITEM WITH A HANDLE.
LIKE A MEASURING CUP.
NOW THIS CAN WILL LAST ABOUT THREE HOURS...
(doorbell ringing)
CANDYGRAM.
CANDYGRAM, FOR ME?!
HELLO?
HEY, YOU'RE NOT CANDY.
AH!
HEY, PRETTY TASTY.
WELL, I THINK THAT'S ABOUT ALL THE TIME WE HAVE THIS WEEK.
I'M ALTON BROWN, SEE YOU NEXT TIME ON "GOOD EATS."
COULD YOU GET THE DOOR FOR ME...
Captioned by Scripps Networks, Inc.