Alton Brown's Top 10 Recipe Videos | Good Eats | Food Network

[Music] step1 oven set to 325 degrees it all starts with six ounces by weight of garlic flavored croutons then we follow that with a half teaspoon of two peppers both black and cayenne right in on top of the croutons a teaspoon of chili powder and a teaspoon of dried thyme there that looks pretty good one half of an onion I've just kind of cut this up into quarters and they fell apart the rest of the way into the processor 1 carrot 3 cloves of garlic and about half of a red pepper just torn into chunks that looks about right you can drop everything in at once the meat is the same break down as we used before 18 ounces of each that goes on top now I'm going to put about a teaspoon and a half of salt right on top of the meat I'm gonna go ahead and mix this up before we add the final ingredients so one egg right into the middle so just toss this just kind of pack this straight into the loaf pan now once it's all in it's kind of push it out so that it fills the corners now just turn this out right in the middle of the pan and it will come out like that stick with a low oven and use a probe thermometer and this is going to go straight into that 325 degree oven it's a relatively low oven now all you have to do is plug in your probe and wait till she chirps the glaze all starts with 1/2 cup of ketchup any brand will do now the sugar in the ketchup is going to help to to create the the hardened surface of the glazed a tablespoon of cumin hopefully freshly toasted and ground you're gonna toss in a shot of Worcestershire sauce and a shot of your favorite hot sauce give a couple of squeezes of honey when it sets this glaze will create a darned tasty crust I'll give this a rest after all it is meat needs a few minutes just to kind of get its juices back together the custard we'll start with one cup of half-and-half I'm just going to kind of eyeball two tablespoons here a quarter of a teaspoon three eggs just large eggs one two three and just whisk gently to combine there we go and just put a plate on top and get this back into the refrigerator that way we're all set in the morning good morning mmm let's make that french toast retrieve your custard set your oven for 375 degrees pour the custard in the pan and drop in the first two pieces of bread there I'll let those soak for 30 seconds on each side no more no less flip and repeat then you watch those I'm gonna go get the butter okay everybody out of the pool now these pieces have taken on board all the liquid that they need by letting these rest for two minutes or so that liquid will move into the core of the bread that is gonna make all the difference later on hey your largest nonstick skillet over medium-low heat butter and as soon as it starts to bubble down go ahead and introduce the toast as soon as those go in go ahead and start soaking - morgue it should only take you five to ten minutes to brown all of your toast pieces on both sides move them off to the rack and then move this whole contraption to the oven sets 375 as we said give these five minutes for the custard to firm up and in the meantime get ready to eat after a night soak the acid and sugars in the buttermilk have actually invaded the chicken deej is gonna give it a nice tangy flavor this is a poultry shake and everybody ought to have one my shake is two tablespoons each kosher salt and Hungarian paprika two teaspoons of garlic powder and one teaspoon cayenne pepper not only are you seasoning the meat but the crust that will soon be forming on top so go for the gusto now a quick dredge all-purpose I can see by the little wisps of smoke starting to form on the surface of the shortening this is ready to go and take the faster cooking pieces the breasts we're gonna put them skin side down at 10 o'clock and 2 o'clock away from the hottest part of the pan now the drumsticks take a long time to cook but they're small so we'll put them at 7 o'clock and 5 o'clock that's gonna leave the hottest part right here in the center available for the longest cooking pieces the thighs down right in the middle so they're not touching anything you want to cook this until it's golden-brown and delicious on side a and you see a lot of moisture pushing up on side B it's gonna take about 12 minutes depending on the size of the pieces 12 minutes is up and all looks well so roll everything right where it is now since we're about to introduce a whole new cold surface to the oil we're gonna get a little bit of a temperature drop so before we leave we're gonna turn the heat up again to medium-high just for a few minutes to help compensate well another 12 minutes of brush by here in TV land and if we've controlled our fat temperature properly side B should be just a little bit darker inside a most importantly the inside should be done only one way to know for sure 183 fine [Music] start by combining 8 ounces of finely chopped 54% bittersweet chocolate with 1.5 ounces by weight of sugar and half a cup each of water and freshly brewed coffee in a medium metal mixing bowl set over a wide saute pan with 1 inch of simmering water this is not a double boiler but a bain-marie or hot water bath the pan is actually wider than the bowl and although the the bowl is indeed sitting right down in the simmering water I consider this to be a more reliable method of melting than anything using steam now once you've got a thoroughly melted and fairly homogenous mixture move the bowl to an ice bath to cool now since it can move more mass at one time than an a spatula and also helps to aerate I generally switched to a whisk at this point now we're looking for 60 degrees as our target at which point the consistency will resemble heavy cream this is important as hot cocoa butter will not hold the bubbles to come it's now you're gonna need a funnel in order to fill the canister you want to be very very careful to never fill it beyond the maximum fill line because there has to be some room for the gas to compress so screw the dispensing head very firmly into place and now it is time to charge the device we are using a nitrous oxide cannister goes into this screw in housing and in this particular model you have to remove the nozzle it's different for different types of devices screw on until a small needle punctures the cannister and then you'll hear the gas rush into the creamer so we reapply the nozzle and now the important part vertical shaking at least a twenty shanks just pretend it's a it's martini and then let the cannister sit for sixty seconds so that that nitrous oxide can really soak into the mixture [Music] and now the fun part grab yourself a glass turn the creamer upside down and push the button look at all that dark foamy goodness oh of course you can garnish if you like with maybe cement and some fresh berries here we go again with another two pounds of beef bottom round trimmed of excess fat ax-cut and a half inch stakes after the initial seasoning and dredging and of course labeling will go back into flour knock off the excess then into three whole eggs lightly beaten be sure to handle the meat by the corners so you don't get clubbed hand after the egg will go with another layer of flour that's gonna help to create a nice thick chicken fried steak exterior after the steaks are done move them to a wire rack and allow them to sit for at least ten or fifteen minutes before cooking place a 10 to 12 inch sloped sided fry pan over medium-high heat and apply just enough oil or bacon drippings to barely barely cover the pan and a film always place the rounded part of the meat towards the rounded part of the pan now these are gonna cook for about four minutes per side as each batch of your steaks finish off to want to stash them just on a wire rack set on a sheet pan in hundred and fifty degree oven to keep them nice and cozy now we build as a gravy this pan will go back over let's say medium heat and we'll add a little bit more vegetable oil not enough to Co just yeah maybe a tablespoon three tablespoons of flour left over from the dredging process and whisk two cups of chicken broth and just whisk until this comes just to a boil and it will thicken up very nicely indeed as soon as the stock begins to thicken up broth rather and it has will add half a cup of that milk and continue to whisk while adding in you've got it a teaspoon or we'll say half a teaspoon of fresh thyme and continue over medium heat until this coats the back of a spoon there we'll check and it coats the back of a spoon very very nicely a good heavy pinch of kosher and we'll say about five good grinds what the heck we'll make a ten good grinds of pepper that should do the trick chewy on the inside little crusty on the outside all some other than a peppery creamy gravy six crushed cloves of garlic poached in 16 ounces of half-and-half let that gurgle 10 minutes kill the heat and put on the lid after a 30 minute soak drain your spud cubes and move them into a pot of water that's big enough to hold the potato submerged with at least the same inch and a half of water to spare toss in a couple of tablespoons of salt and put them over high heat now as soon as they come to a boil back the heat down to low these potatoes have now been simmering for a good half-hour but that's not what matters this is what matters time to drain now we go with the garlic cream YUM just pour it in all at once and grab your favorite masher this is mine and go to work looks like we've made potato soup but indeed we haven't all we need is a little bit of thyme and 6 ounces of Parmesan cheese shredded would mash this right in and just walk away give this five minutes and everything will be different I assure you now for a basic turkey Brian I like to start with about a gallon of vegetable broth don't use the low sodium or no sodium kind a cup of kosher salt about 1/2 a cup of light brown sugar a tablespoon of whole black peppercorns along with about a half tablespoon each of whole allspice berries and crystallized or candied ginger as soon as your Brian comes to a boil give it a couple of stirs just to make sure everything's dissolved and kill the heat let it cool down to room temperature then refrigerate it until it's completely chilled you can do this like two three days ahead of time just make sure you leave the lid open early the morning of the big day or late the night before add your brine to a large clean bucket a gallon of heavily iced water so just headfirst right in there I'll let this stay in for six to eight hours and don't worry as long as you turn this over once about halfway through the brining the meat will be perfectly seasoned just a big chunk of rosemary maybe two right into the cavity along with sage path of an onion and a red apple that I've microwaved on high for about five minutes and some water and I'm gonna add to that a cinnamon stick don't worry about neatness it doesn't count on this one just get everything in there how do you really know when your bird is done the answer lies in our little probed friend you want to make sure that the probe goes into the deepest part of the white meat how do you thoroughly cook dark meat which we like at about a hundred and eighty degrees without overcooking the white meat which we like to pull at about a hundred and sixty-one the answer is the turkey triangle and the secret is to form-fitted before you actually need it just rub a little canola oil on the inside so that it doesn't stick and then just mold it to the breast kind of like a breast plate not bad Bogner ofra like that there now the last step before we go into the oven is a quick canola rubdown we have our 500 degree oven and I like to put my turkeys in legs first so I'm gonna use the time or function of this bad boy set for 30 minutes time for the turkey triangle are pre tailored turkey triangle goes on and back in she goes oven goes down to 350 degrees since the cooking ain't over till the fat thermometer sings you want to keep this door closed and we've just crossed 161 magic line exactly what we want now the temperature inside the bird will continue to increase for at least a few minutes so don't cut into this and don't pull out the pop-up thermometer you just want to let it rest cover this with something to keep it cozy you could use up an inverted stainless steel bowl or even a a big tin of foil but I find that the lid for my kettle grill Ward's off all poachers [Music] finally I am done with that cheese one great great great you must be plenty to cook her water nails nope only half a pound that's a two cups dry to you and me I'm going to bring this back to a boil then we'll turn the heat down to medium and let it cook for six minutes not a minute more not a minute less carefully drain your pasta always away from you Elton always away from you and give it a quick bath in cold water yeah okay that'll do it you turn it off that is perfectly what I call super al dente first step is to melt three tablespoons of butter over medium heat after that we're going to whisk in exactly the same amount three tablespoons of flour go ahead tap that in there we've got to let it cook for a little while in fact once we've got this smooth we're gonna cook it over low heat until it is the color of well I'll color your hair you are going to add a tablespoon of dry mustard powder dump that right in here and half a teaspoon of paprika that's the red stuff there perfect good good and about half a cup of chopped onions [Music] and one bay leaf perfect I'm also gonna add in a teaspoon of kosher salt there you go I kind of shake it to level it off there you go dump that in perfect now we're gonna bring that together into kind of a paste there you go right down the middle there nice and slow and a whisk the entire time keep going now here's the thing that flour is not gonna start to thicken this sauce until it almost comes to a boil right so you got some what's gonna do that is perfect but I tell you what let's get the bay leaf out so what's the eggs that's a little bit of a secret ingredient it's gonna add some richness some extra creaminess but we can't add it directly to the sauce because it's hot it'll turn this into scrambled eggs so tell you what take your little spoon there and just put about a tablespoon or two of that in here that'll increase the temperature slowly which is what we need there you go this is called tempering and you do it with a lot of sauces whisk fast great now the last ingredient is of course the cheese now once we've got all that worked in all you have to do is fold in our noodles and add to the casserole last but not least Alera Japanese breadcrumbs why well because they're very very coarse and so they're gonna brown up a lot crisper hand me that - melted butter over there winter I got a cup of these and a quarter cup of this the butter is gonna help them to brown and brown means crisp and crisp is what a lot of this dish is about it's about contrast between a crunchy top and a creamy interior I'm just gonna smear those on the top now half an hour and a 350 degree F now we begin with a cast-iron Dutch oven at the four to five quart range with just enough of just enough peanut oil to come bound to halfway up the side we have our heat set to medium-high and our thermometer in place so we'll know when we hit the 390 to 400 agree range as we desire in the meantime pick out five of your finest whole dill pickles and split them into Spears quartering that is to lay them out on a long piece of paper towel then just roll it up the goal get off the surface moisture don't squeeze one cup of buttermilk and two cups of plain old-fashioned cornmeal which if you wish you could season with a tablespoon of salt or you're welcome to simply season later on now here's how the dipping procedure goes pickle into the dip then into the dredge and use a fork to kind of toss that around so you don't get club finger right now this could go directly into the fry oil but you would be missing an opportunity to return it to the dip give it another turn and then back into the dredge one last time now I don't want to do these one at a time or I'll I'll get out of sequence on what's done or what isn't so I'm gonna kind of stack them up four to five at a time then fry them in batches when you're ready to move into the oil get yourself another fork and kind of make a little little stretcher and move over into the oil there now when the coal piece is first going you may see a little bit of a drop in in the oil temperature but don't try to chase it around the dial if you boost it up really hot it's gonna go over 400 that would be a bad thing I would just leave it alone it'll bounce it back soon enough it's been two minutes and these look done so transfer to a draining rack and allow them to cool for about 5 minutes before consuming I know technically this should be a side dish but with a little horseradish sauce on the side I think of this as a is a main course option and vegetarian to boot lay each slab out on its own big piece of heavy-duty aluminum foil and make sure that the shiny side is down I don't make the heat come in just a little bit slower which is good now lay on the rub and don't be prissy about it contact is critical push on and flip now this other side doesn't matter quite as much so don't go overboard it's mostly the convex side that we're after why aluminum foil well because we can basically shape the thing of the pan to fit the food which is a good thing and of course so break it right up in the middle and just fold it over once and then push down you don't want to do any fancy crimping because we've got to get back into these to add some liquid later there now these are gonna go right back into the refrigerator for at least one hour before cooking you could do this well the night before and it would be even better for moisture and acidity one cup of white wine bolster that with two tablespoons of white wine vinegar if you don't have white wine vinegar it's okay just use any vinegar that you've got two tablespoons of Worcestershire sauce that takes care of the salty now for the sweet a tablespoon of honey and I never measure this stuff I just figured that each squeeze is a teaspoon so three squeezes one two three three teaspoons makes a tablespoon now really last but not least two smashed and chopped cloves of garlic there we go just scoop that right in right up put this in the microwave for one minute meanwhile we will prep thrips just open up one end of the crimp kind of turn it into a funnel half the liquid goes into this side and half the liquid goes into this side and just give the tray a little bit of a tilt just to kind of distribute everything down there then crimp up the ends next stop for these bad boys 725 degree oven for two and a half hours now aggressive oven management is required here so cook by your instruments namely the oven thermometer when it comes to ribs speed kills so do not attempt to pick up the pace on this your patience will be rewarded well the timer says the braise is done but there's only really one way to know for sure and that's to look and feel just grab one end lift up and then reach for one of the one of the ribs further back just grab it and give it a twist now if you feel the bone just rotating in the socket that means that the collagen has started to dissolve around the bone that means that these ribs are done lay the packet right in the middle of the pan like that take your kitchen shears and just snip a hole in the foil now all in all I'd say that we got about cup and a half of liquid back out of this and those are fine liquid assets indeed ten minutes later and a humble braising liquid is reduced down to a barbecue sauce grab your nearest basting brush this is the only way and literally paint the glaze right on to the meat this goes under the broiler but I'm not about to tell you how long reason is I don't want you to walk away from this even for a minute because in as little as 30 seconds that sugar is gonna start to bubble on top that's that's in the glaze it's gonna start to caramelize to keep a very close eye on it [Music]

Channel: Food Network

Views: 1,154,169

Keywords: food network, fn, food, cooking, recipe, how-to, how to make, chef, tv, show, good eats, alton, alton brown, ribs, baby back ribs, bbq, pickles, fried pickles, mac and cheese, pasta, cheesy, best, top, top 10, recipe videos, most watched, fan favorite, turkey, roasted turkey, mashed potatoes, chocolate, mousse, chicken fried steak, steak, dinner, chicken, fried chicken, deep frying, party, cookout, french toast, breakfast, meat loaf, meatloaf, best alton brown recipes, alton top recipesfood network

Id: bTaTxsIFWrs

Length: 25min 26sec (1526 seconds)

Published: Thu Jan 23 2020