Alton looks at the luscious lactal liquid, useful for so much more than drenching cereal. Along the way, he explains pasteurization, homogenization and lactose intolerance.
Recipes: - Tres Leche Cake
- Dulce de Leche
- Quick Cottage Cheese
The power might be out but that doesn't stop host Alton Brown from breaking out the cast iron and using his hearth and his grill to whip up some very good eats.
Tender is the Loin I
Alton looks at the one of the single best (and most expensive) cuts of meat, the tenderloin. Recipes featured in this episode: Steak au Poivre
A Pie in Every Pocket
Alton brings the pie into the age of speed and convenience by going back to its roots: the humble pocket pie or pasty, featuring savory fillings of meat, fruit and even chocolate varieties. Recipes featured in this episode: - Pocket Pie
Urban Preservation II: The Jerky
Learn to select the right cut of beef, marinate, slice, and fan-dry the savory snack. Even use it as a naturally preserved and very portable ingredient for outdoor cooking.
Tender is the Loin II
Recipes featured in this episode:
- Center Cut Tenderloin Roast
- Chain of Bull Cheese Steaks
- Beef Carpaccio
- Stuffed Tenderloin
Alton looks at the luscious lactal liquid, useful for so much more than drenching cereal. Along the way, he explains pasteurization, homogenization and lactose intolerance.
Recipes: - Tres Leche Cake
- Dulce de Leche
- Quick Cottage Cheese
Alton dedicates a show to the tools of the trade, cutlery. In it he discusses the three types of cutting techniques and the blade that best suits each. He also show the similarity between salsa and gazpacho.
I know the sound looks a bit off near the start, it's the same with my source video so there's nothing I can really do.
Join host Alton Brown as he breaks the trend toward an overly sweet and fussy pastry and gets us back to the original chiffon cupcake that will make you feel like a kid again.
