Good Eats Episode Season 3 Episode 307 Flap Jack Do It Again
SCENE ane
Suburbia: Anywhere, Usa - 7:02 am
| Morning in the suburbs. Could anything be more peaceful? Well, look again because beyond the Camrys and Camellias, behind the picket fences and vinyl siding, in that location's a desperate hunger growing which threatens to twist this Spielberg-ian sprawl into lynch-ian labyrinth of bitchy disillusion. If merely they knew. If but they believed. | SPEED |
AB: [to the houses] You tin brand nifty pancakes from scratch, frustration and failure free! All you've got to have are a few ingredients, a couple of basic tools, the scientific discipline to bring them together and of form ...
[to the camera] ... an appetite for skilful eats.
SCENE 2
Bourgeoisie: Anywhere, USA
GUEST: Deborah Duchon, Nutritional Anthropologist
| When I was growing up, pancakes�flap jacks, griddle cakes, hot cakes, what will y'all�were more than a food. They were a culinary rite of passage. Run into, they were often commencement, and sometimes the just dish, us kids learned how to make. And why not? I mean, besides being delicious and like shooting fish in a barrel, pancakes are part of the collective, American soul. You see, the Slavs brought blinis to these shores. The French brought cr�human foot, the Swedes plannkakor, the Scots 'griddle oakcakes', the Irish gaelic Irish potato boxty, the Chinese 'onion cakes', the Austrians nockrel, the Italians castagnaccio, and of course the Germans pfannkuchen, which I'm pretty certain is where farfignugen comes from, but that'due south another story. | blinis |
| Now as far as domestic production go, long before Columbus even dreamed of these shores, the Native Americans had been making a kind of a corn-meal pancake chosen nokechick for eons. In fact, a lot of anthropologists now believe ... | nokechick |
DEBORAH DUCHON: The forerunners of the modern pancake were probably the starting time cooked foods. Ancient human�more than likely ancient woman�gathered wild grains, mixed it with water, and cooked the resulting gruel on flat stones that were built over a fire.
Sadly, these days most of usa have traded in our aboriginal pancake cognition for instant mixes, or even worse, we've given upwardly the sanctuary of our robes all together to search out-at that place for what we ought to be getting in here [zoom into within of Alton'south robe] .
SCENE 3
The Kitchen
Meaning the privacy of your own home, not my robe.
At present, don't get me incorrect. I'm as easily seduced by the siren song of instant gratification equally the next guy. But trust me, about instant pancake mixes are only going to pb to heartache. Which is why, at least iv or five or twenty times a twelvemonth, I brand up large upwardly batches of my own pancake mix. [notices level of his own container] Oh, getting kind of low.
| Now, let's ponder the software here. I mean, pancakes are basically quick breads, right? And then, just similar muffins, biscuits or soda bread, it all comes downward to�dry out at least�flour, seasonings and leavenings. | flour |
| Now, flour first ... ehh, non and so fast. How exercise you know you've got the right flour? Later on all, soft low-protein flours like cake and pastry flour make such low-cal and fluffy pancakes they can't even support their ain weight, much less the weight of a couple more pancakes on acme. On the other finish of the spectrum, hard or high-poly peptide flours like, say, staff of life flour, produce these kind of burley, manly, pancakes that are so tough to eat that they're more suited to outdoor sporting events. Moderate protein content, all-purpose flour�only adept ole AP�is the mode to get. | all purpose flour |
Now, this recipe is formulated to work with annihilation from i to 6 cups of flour. And since I'k running woefully low, I'yard going to go with the six loving cup scenario. And so, just, uh, kickoff scooping. Six cups.
[camera pans from flour dorsum to Alton several times noticing that's scooping and not sifting] Oh. Yeah. Um, I know. Measuring flour past volume is non my usual M. O. Merely trust me. With this kind of recipe, it'southward going to brand the math a whole lot easier to do. Just y'all can practice yourself a favor. Before you start scooping, embrace upward your canister, give it a milk shake. That will aerate the flour, kind of separate the grains then that you'll get a more accurate scoop measure and you lot'll also won't bend off your spoon's handle ... [bends the handle] unless, of class, it was already army-surplus to begin with. I call back it's time to become shopping.
SCENE 4
Bed, Bath & Beyond: Marietta, GA - 9:00 am
GUEST: "W", Equipment Specialist
Unless yous've got a spoon bending act down at the local carnival, believe me, light-gauge, flimsy measure-ware volition only bring you pain. Trouble is, like so many things, prices and packaging can be deceiving. So, we've got to get 'Zen' with this one. Please look aloft and listen. [camera pans to ceiling] [low-cal metal clanking] No. [a trivial stronger metallic clanking] No. [a fiddling stronger metallic clanking] Amend only still, no. [heavy metal clanking] Aaah.
W: What are you doing?
AB: I was but letting freedom ring.
W: Well cutting information technology out. This is a family unit place.
AB: So, why don't y'all give the states the benchmarks of fine measure-ware.
| W: Heavy 18/8 or 18/ten stainless steel construction, smooth rather than rolled edges, significant cast, not pressed, and long handle connected with spot welds. Also, spoons and cups should be easy to remove from their rings. | eighteen/8 or xviii/10 smoothen long welded handle easily removed from ring |
AB: Thanks. Hey, what does that button do?
W: Don't touch ... [W is 'turned' off]
AB: Ha, ha, ha.
Now, for those of usa lacking metallurgy degrees, 18/8 and eighteen/10 refer to stainless steel, well, recipes. And seeing those fractions either embossed on the cups themselves or on, say, the packages, mean that y'all're in possession of good stuff. Of course, there is one other way to go ... [jingles plastic cups] . Dissimilar sound but, hey, no shame in that.
SCENE five
The Kitchen
| [measuring out flour] Five cups and half dozen cups of flour measured past the scoop-and-sweep method. | 6 cups AP flour |
| Next up, the chemicals that put the " quick" in to quick bread: a quarter teaspoon of baking soda and half a teaspoon of baking powder per cup of flour. Now, since we have six cups here, that means one and ane one-half teaspoons of soda. Information technology'southward also going to hateful 3 teaspoons or 1 tablespoon of baking powder. Why both? Eh, we'll get to that. | 1/4 tsp baking soda 1 1/2 tsp blistering soda |
| Now when it comes to seasoning, nosotros need half a teaspoon of kosher salt and a teaspoon of sugar per cup of flour. So that comes down to one tablespoon of salt and two tablespoons of sugar ... one, ii of sugar. | one/2 teaspoon kosher salt one Tbls kosher common salt |
At present, we have reached the first mine field on the road to pancake heaven which is this: you accept got to mix this thoroughly, at present and before every time you open this vessel. Why? Considering if you lot don't, y'all're going to end up making something resembling lumpy cr�pes, which isn't the same thing every bit a pancake. Now, all you lot have to exercise is apply this inside 3 months.
Baking powder loses its punch over time, and so keep an eye
on the expiration date and use within vi months of opening.
SCENE six
The Kitchen
GUEST: The Crew including Susan Boyles, Lisa Rooney, Crew Member #1, #ii and #3
| All that stands betwixt us and satisfaction now is a little liquid chemistry. For each 2-cups of dry mix you, use you lot'll need 4 tablespoons of melted butter, ii eggs separated, and two cups of buttermilk. | for every2 cups dry mix |
CREW: Ah, buttermilk? No. Not again. Please.
AB: What? We've used buttermilk, like, twice. What's the ... let me meet ...
SUSAN BOYLES: [shows him the scripts]
AB: [thumbs through scripts] Yeah. Yeah. Oh, okay. Four episodes. Well, so what?
LISA ROONEY: [displays the chicken]
| AB: I mean, so's ... so's that chicken there. I mean, come on. You guys demand to get your heed right on buttermilk. Anybody gather around while I preach some, okay? At present, pay attention. In the good ole days, buttermilk referred to the watery, whey-like liquid leftover from butter churning. It really wasn't practiced for much of annihilation. Merely today'southward buttermilk actually has more in common with sour foam or yogurt than its ancestor over here. Run into, low fat or skim milk is inoculated with a bacterial culture. Now these footling beasties eat some of the lactose and turn it into tangy lactic acid, correct? Now when the acid reaches a particular level, the milk is heated, the bugs are thus dispatched and that leaves buttermilk. Now, bakers beloved this stuff. Not only considering of its trademark twang, only because a loving cup volition neutralize a quarter teaspoon of baking soda thus providing sufficient CO2 to lift 1 cup of flour. Okay, any questions? | Yesterday Today ane loving cup buttermilk |
Coiffure Member off Camera: Eh, uh, who cuts your pilus?
AB: Back to work.
Now, bringing these together is potentially troubling because, despite common origins, butter and buttermilk are basically oil and water. Not to mention the fact ane is cold and the other is hot. Put them together and you go butter cubes. Swell in yak-butter tea, maybe, but not pancakes.
The reply lies in the eggs. See, egg white is by and large water. So, it mixes hands with the buttermilk. Now, no big news in that location, right. Just, since this egg yolk contains lipoproteins, it happily hooks upwards with both fats and water. At present, by mixing the butter and the yolks together, that's kind of like handing the butter a backstage pass to the buttermilk. As long equally it'south dressed upward in these lipoproteins, it's going to blend. At present, particularly if you convince information technology with a whisk. Now, make certain that these 2 are thoroughly combined before yous innovate the dry appurtenances. Ah. But beware. Considering one time these ii get information technology on, irreversible events will take identify. So, you lot better take whatever surface you're going to cook on, hot. Now, speaking of surfaces ...
SCENE vii
Coffee Corner: Montpelier, VT - 10:37 am
GUEST: Mike, Breakfast Chef
It is a universally accepted truth that the finest pancakes in the world are made in minor, neighborhood breakfast joints merely like this. The question is, how do they practise it? Is it perhaps the concoction? I hateful, after all they make hundreds a solar day, the concoction'southward got to exist expert. Only then, ours is pretty practiced, besides. And then what else? Is information technology, peradventure, the melt? I mean, later all, he'due south a professional, right? He's paid to make bully pancakes. Only, we can master that, too. So, it must exist something else. Perhaps it's the griddle. Ah, yes. That wide open up plane of inch thick, high carbon steel. It'southward dense so it heats evenly and cooks evenly. There's plenty of room to flip things around on there. And, hey, it'south as slick every bit the back seat in Shaft's El Dorado.
So, if we are to attain true pancake happiness like these guys ...
AB: Hey, Mike. You're happy. Happy guy, correct?
MIKE: Oh, yes. I'chiliad happy.
AB: Aye, look at that.
... if we're going to be happy similar that, we're going to accept to learn how to mimic that surface.
SCENE 8
The Kitchen
Of course, if you're lucky enough to have a griddle built into your cook acme, you're all gear up. But if you don't, practice not despair. You've got some options. Stove tiptop griddles come in a range of size and style, from expensive soap stone to cast atomic number 26 to aluminum. Now, aluminum is light-weight, economic, and with the right coating it tin be really slick. Now, aluminum is an extremely responsive conductor, simply it's not dense plenty to hold heat well. So, fifty-fifty small temperature changes will exist translated to the nutrient. That means you've got to keep you middle on the estrus at all times, which is something I'chiliad not too good at starting time thing in the morning.
Of course, an electrical skillet has a built in thermostat to practise the thinking for you. Plus, it's got a nice, large, wide, non-stick surface. So, this is a good choice. Of form, if you're a real pancake maker, an electric griddle is the perfect purchase. You get it all: the big, wide, open airplane, the responsiveness, and, of grade, the brain to do your thinking for you lot.
Set said device to 350 degrees. And when this calorie-free goes off, then you mix the dry with the moisture, not a minute before. Now, if you don't trust your light, there is some other way to check on your griddle heat: inquire a few drops of water to dance. But place them right on the middle and if they simply lay there, you know you lot need to turn up the heat. If they bound right off of the griddle, y'all know yous demand to turn it down. Simply if the eddy and skittle around like petty hovercraft, you're good to go. This is perfect. Now we mix.
| Now the neat majority of pancake fatalities issue from over mixing. Over mixing creates gluten and gluten gives the pancake a certain vulcanized character improve reserved for steel-belted radials. | over-mixing = gluten = bad pancakes |
At present, the problem is a lot of pancakers don't realize that they are over mixers, just don't know they take the problem. But once you know you are one, there's an easy three-step program for avoiding the problem.
| Number i is the wet stuff goes on top of the dry out stuff. Why go in this guild? Well, simple: now the heavy stuff is pretty much on top of the flour and when you lot mix it is non going to fly all around the room. | add together wet to dry |
| Number ii, a decent whisk. More than tines means less fourth dimension and that is disquisitional. | good improve |
| How long does it actually take to do the mixing? Well, allow's observe out. 1, 2, three, 4, five, six, seven, eight, nine, ten. Just walk abroad. Just walk away. [camera pans down and back up to Alton] I know. There'southward some lumps. Forget virtually it. They're going to cook out, I promise. | 1, 2, three, 4, 5, 6, vii, viii, 9, ten |
The first "fix-mix" food product, a pancake
mix called Aunt Jemima, was introduced in 1889.
SCENE 9
The Kitchen
It's time to lube ... the griddle, that is. [indicates his robe] Oh, I've got to quit hanging out with Hef.
Now granted, lubing can exist a dangerous pancake issue, considering if you go as well much fatty on the griddle, well, yous're basically going to fry the pancakes and I retrieve that's chosen a doughnut without a pigsty. And then, just barely wipe the griddle with a stick of butter and then buff it down with a large thick wad of paper towels. Basically, you want just enough fat on there to where you don't even see it. If you lot tin't see the fat any more, so you know you've got just enough.
| Now, portion is command is only important if you want your pancakes to all be the same size, same texture and washed at the aforementioned time. That's pretty important to me. Then, here'south how I go about it. I've got a spatula that's 4 inches across, which ways my pancakes have got to be 5, peradventure 6, inches across tops or they're going to flop off the edges when I try to flip. So, that ways I'm going to go with a 3 ounce ladle. All correct? | <� 4" �> |
[indicates batter] Hey, look. Bubbles. Isn't science fun?
Okay. Here we go. I desire to proceed those bubbles in, at least as many of them as I can. So, be very gentle delivering this to the griddle. Don't splat it downwards, pour information technology out.
| Of course, some gas is going to go upward immediately, but that's okay. Because, you remember we put double-acting baking powder in here. And that's important, considering when this concoction gets to be 120 degrees, there'due south going to be another release of carbon dioxide. And this is a pretty adept matter, especially if for some reason you've got to abandon your batter for an 60 minutes or two�you've got to run of to, I don't know, do something�you come back, you're batter is going to be very, very, very, very thick. All you have to do is kind of mix in a niggling chip of buttermilk to loosen it up and go ahead and cook information technology. You won't get quite as thick a pancake as you would if you with information technology fresh. Merely that second rise volition nonetheless take intendance of you. | more than CO2 at 120� |
Now, also, is the time to add together fruit. Not in here [the concoction basin] simply on here [the griddle] . Now, my choice, nearly always, is blueberries. Not just considering they gustatory modality actually, really terrific, just because they're small, they're uniform, they melt actually quickly, and, if they're fresh at least, they don't bring too much liquid to the political party. Just besprinkle them on and then when you do your flip, they'll be right in the heart of the pancake.
Besides fruit, there are pancake recipes that call
for clams, elder blossoms, and fish eggs.
| Now, of grade, we've reached the final pancake challenge: when to flip. Well, unfortunately, time is irrelevant, Grasshopper. You must spotter for the signs. At present when bubbles start to prepare, not pause, but set around the edges, just slide under and accept a peek under there. If you've got good color, nice bronzy-brown, just slide under and then flip as close to the surface equally y'all can. Now, this is where a griddle has definite edge over a pan, merely if yous work from the middle out, y'all're going to be okay. | set bubbling |
| Now, try to get a flat delivery. You might loose a chimera or 2, simply in the long-run you're going to go a much evener pancake. At present, the second side volition finish in nearly one-half the fourth dimension as the first. Then, brand certain that you've got plenty of softened butter and, of course, real maple syrup. | Did he say "evener"? |
SCENE 10
A Sugar Bush*: East Montpelier, VT - 9:51 am
[voice over] To produce maple syrup, one must take a walk in the woods, stone (or sugar maples) to exist exact. Approach a specimen that'south at least 10 inches in diameter and liberate its botanical booty with a vii/16ths inch drill and iron spigot called a 'spile'. Hang a bucket on said spile and echo several hundred times.
Maple sap simply runs when the mercury rises above
freezing during the 24-hour interval just falls beneath freezing at nighttime.
The next day brings another walk in the woods, only this time you'd improve bring a bucket, or ii or three. Now unlike you lot're boilerplate sticky tree goo, saccharide maple sap is 98 percent h2o and 2 percent sugar. At present the average accept is near ten gallons per tree per flavor, but enough to make a quart of syrup. Although monsters like this hundred year onetime terminal scene punching through that child'southward window in "Poltergeist," tin fill five buckets in a day.
Now, a large stand of trees chosen 'a sugar bush', generates a thousand gallons a day, most of which is still gathered by hand. This is a walk in the wood that isn't a walk in the woods. At present once the tank is full, it'due south off to the saccharide house for a piffling relaxation.
SCENE 11
Bragg Farm: Due east Montpelier, VT - 2:00 pm
Then again, mayhap not. After all, what is a sugar house but a large pan, a large burn, and, of class, a roof with a actually large hole in it. Did I mention that the fire likes to be fed on a regular basis?
Now the point is to boil off the water, thus concentrating the sap'due south beggarly sugar supply. It takes some xl gallons of sap to produce just one gallon of syrup. Did I mention the fire? [clears throat] Okay.
Now as information technology cooks, the sap is herded from i end of the pan to the other via gravity and partitions. Now, various impurities foam upwards along the way and must be skimmed off. Lucky me. Now as it reaches the pan's far terminate, the young syrup's temperature rises to 7 and a half degrees above the boiling bespeak thus signaling the sugar master to test the waters.
| Now, if the syrup falls off the paddle in aprons or sheets ... like that ... information technology'southward fourth dimension to draw off the pail and put the hygrometer to information technology. Ah, 67% carbohydrate. This is now legally maple syrup. At that place's nothing left to practise but filter, package, and, of course, class. | sheeting |
| Whether a syrup receives a course of Grade A Fancy, Medium Bister, Dark Bister, or Grade B, profoundly depends on when during the flavor the sap was drawn. Now, Fancy may be the favorite, only I personally go for the darker stuff. | Class A Fancy |
SCENE 12
The Kitchen
| Now, the cakes have been on their B sides at present for most 2 minutes. And when gentle pressure is applied, we get a 90 percent return bounciness. Fourth dimension to plate, warm plates, that is. | 2 minutes later |
| Oh, and if you want to stockpile these and serve up a whole mess all at once, a 200 degree oven makes a bully storage vessel. Just, uh, stack your new creations�one story at a time, delight�on a towel-lined sheet pan so cover it with either another towel or a clean napkin. Now, you lot can stack several layers�y'all know, more pancakes, another towel, pancakes�and on upward to the top if you desire to, simply call back, time is not on your side. These things volition only stay at peak for about 20 to 30 minutes. | 200� 20 - 30 minutes maximum |
Now every bit far as servings go, 1 cup of mix combined with its requisite liquids will serve two ... or, perhaps one ... and then scoop appropriately. And don't automatically throw leftovers to the dogs. Let them, the pancakes, cool completely on a cake rack, and so wrap each one in a paper towel, seal in a zip top bag and freeze, apartment, on a chilled sheet pan. And once they've reached discus status, y'all can stack them yet you want. And just bring them back to life in your toaster or toaster oven, just similar those ones you used to bring home from the market, except good ... eats, that is. See you next time.
SCENE 13
Suburbia: Anywhere, U.s.a.
AB: This neighborhood has a lot of big copse. I like that.
??: Aye.
*"A Sugar Bush" refers to the actual stand of copse and not a company. The carbohydrate bush Alton was working on is a role of Bragg Subcontract.
Last Edited on 08/27/2010
Source: http://www.goodeatsfanpage.com/season3/pancakes/pancakestranscript.htm
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