Hello, I'm Julia Child.
Welcome to my house and to my kitchen
and to another culinary adventure
with one of America's Master Chefs.
From Richmond, Virginia
and his restaurant, the Frog and The Redneck...
my guest today is Chef Jimmy Sneed.
Jimmy Sneed is going to do us
his famous soft-shell crabs
with cole slaw and pasta.
that sounds wonderful, Jimmy.
It's a great dish.
I think we'd all like to know a lot
about soft-shell crabs
because now we can get them.
But we don't know enough about them.
Well, soft-shell crabs are so-called
Because they've shed their hard shell.
And everything about the crab is completely edible.
With the exception of a few parts
that we're going to take off here now.
All right, would you like to do that with us?
I'd like to see. How you do it?
So first, you go where the brain is...
Take that off.
And then you take out the gills on either side.
Those are just like a lobster's gills
they're Inedible.
Then you take off the apron on the back.
And once you've done that
You want to give a little squeeze.
Right in the center.
And this takes out a little sand sac
and the tomalley...
The stomach of the crab. You don't eat the tomalley?
Some people like it. Yeah, I like it.
Some people find it a little bitter, so we take that out.
And you also have a very similar product
Right here under the wing
Which looks like the tamale
But that's stored fat.
And that's very good.
That's all there is to... Well, that's much easier...
I always thought you had to pull out the intestines
No, no, no.
Would you like to clean one? Sure.
Cut the... I cut the front off.
And that's where the brain is.
Okay, now you lift up each side of the wing
And you cut the gill.
But is the gill kind of...
It's kind of fibrous.
They call it the "dead man's fingers". Oh.
It looks like grey fingers laying across the back.
Is it very much like the lobster?
Very much, and then the apron on the back.
Oh, there's the back.
Yeah, let's open that up.
Now just snip that off.
Just open it up and cut it off. Yeah.
Now which end do I squeeze now?
You squeeze it from the front.
You see this little sac right here...yeap.
It usually has a little sand in it
and that's right behind the eyes.
Give it one squeeze, and just pull that out.
And there it is. There it is.
All right, so these are the three crabs
That we're going to sauté up a little bit later.
And how long will they keep
after you've cleaned them?
Once you've done this...
I wouldn't keep them past a day. Yeah.
We're just going to serve it with a fresh pasta...
Which we're going to make here, and a little cole slaw.
It's very light, it's a summer dish...
Because that's the only time that crabs shed...
Is between May and September.
So, in keeping In line
With the simplicity of the food I like to cook
and I like to serve...
We're going to make the most simple of all dishes
Fresh pasta. Good.
And it's simple and it's great.
Fresh pasta is one of the great foods of the world
and it has two ingredients.
And anybody in the world can make pasta.
It has flour, and it has eggs.
Okay, so we're going to take...
What I do is I use half semolina flour
and half white flour, all-purpose white flour.
Yeah.
The portions in this aren't too important?
That's about a cup of stuff
you've got in there.
I purposefully did not measure
To prove a point here which I'll show
and that is
it is absolutely impossible to Mess up pasta. Good.
For anybody, anybody at home.
A three-year-old child can do this.
What I've got in here now
And I'm just going by what looks right to me
is I've got three yolks, and one whole egg.
And these are beautiful Yolks.
I don't know where these yolks came from
they're beautiful. Massachusetts Yolks.
And then we're going to put some salt in there
so that when you cook your pasta
you've actually got some salt in the dough.
And this again, is a matter of taste.
And after we Make the dough
We'll break a little piece off and taste it
to see if it's got the right amount of salt for us.
Okay?
Now, you mix this all together.
Here's why we don't like to measure.
For one thing...
It's very difficult to measure eggs.
How big an egg actually turns out to be.
And when we discover
That we've got a pasta here that's too wet
then all we have to do
is add a little bit more flour to it.
So, we've added just a little bit more flour
and I'm going to add a little bit of semolina
so that the balance is right.
If I put too much flour in...
And it's too dry...
I merely add a little bit of egg.
So the worst thing that could happen
is that you end up with a ball of pasta
maybe this big.
You could always put It in the freezer.
We're going to work this. That's pretty stiff dough.
This is nice.
We get the consistency we want
which is fairly soft and pliable
But not wet to the feel. Yeah.
And if it were a little bit too wet
just fold in some more flour like this.
So, we're going to work this...
And there's no water in there?
There's no water at all...
JUST EGG POWER EXACTLY.
NOW WHAT WE'RE GOING TO DO HERE FOR COLOR IS
WE'RE GOING TO ADD A LITTLE BIT OF SAFFRON
THAT WE'VE STEEPED IN HOT WATER.
SO WE'RE GOING TO PUT SOME OF THIS SAFFRON IN HERE...
THAT'S EXPENSIVE STUFF.
THIS WOULD BE THE MOST EXPENSIVE SPICE
IN THE WORLD.YEAH.
SO WE DON'T USE MUCH OF IT.
NOW, AS FAR AS COLORING GOES
THERE'S AN INFINITE NUMBER OF FLAVORINGS AND COLORINGS
THAT YOU COULD ADD TO PASTA.
YOU CAN ADD GREEN PARSLEY PUREE...
YOU COULD ADD FRESH DILL, YOU COULD ADD CHIVE...
YOU COULD ADD SQUID... BEET JUICE?
BEET JUICE IS WONDERFUL WITH PASTA.
IF YOU LIKE THAT COLOR.
OKAY, AFTER THE SAFFRON THREADS
HAVE STEEPED IN THE HOT WATER
WE CAN STRAIN A LITTLE BIT OF THAT INTO HERE.
OKAY?
SO NOW WE'RE GOING TO HAVE TO WORK THIS
AND YOU DON'T HAVE TO WORRY TOO MUCH ABOUT...
ABOUT WORKING IT UNIFORMLY
BECAUSE AS WE ROLL IT THROUGH THE MACHINE...
WE'RE GOING TO KEEP FOLDING IT OVER...YEAH.
IT'S GOING TO INCORPORATE ITSELF INTO IT.
OKAY.
SO NOW, YOU KNOW, WE WERE VERY LUCKY
WE ACTUALLY COULD HAVE DONE THIS
WITHOUT ADDING ANY SAFFRON
BECAUSE THESE YOLKS WERE SO YELLOW...
I DON'T KNOW WHERE THEY CAME FROM.
OKAY, SO NOW WE'VE GOT THE TEXTURE WE WANT.
IT'S NICE AND DOUGHY AND NOT STICKY TO THE TOUCH.
SO WE'RE GOING TO DUST THIS WITH A LITTLE FLOUR
AND WRAP IT IN PLASTIC WRAP
AND THEN SET THAT ASIDE TO REST. YEAH.
AND HERE WE'VE GOT ONE THAT WE MADE YESTERDAY
AND IT'S RESTED
AND YOU SEE THE CONSISTENCY OF THIS?
THIS IS STILL GOOD.
IT LOOKS AND FEELS MUCH DRIER, YES.
YEAH, THIS IS A LITTLE DENSER
JUST FROM HAVING RESTED
AND IT'S STILL A LITTLE BIT COLD
FROM BEING IN THE REFRIGERATOR.
OKAY, SO WHAT WE'RE GOING TO DO WITH THIS NOW
IS WE'RE GOING TO WORK THIS
THROUGH THE PASTA MACHINE.
THAT IS A LOVELY COLOR INSIDE...
THAT'S VERY YELLOW. NICE AND YELLOW...
AND IT DOESN'T HAVE AN INTENSE FLAVOR OF SAFFRON.
IT'S JUST GOT A VERY LIGHT SAFFRON TASTE TO IT.
A LITTLE BIT.
OKAY, SO WE'RE GOING TO TAKE THIS NOW...
WE'RE GOING TO RUN IT THROUGH THE MACHINE.
AND EACH TIME YOU DO...
YOU'RE GOING TO HAVE TO ADD A LITTLE BIT OF FLOUR
TO MAKE SURE THAT IT DOESN'T STICK.
THIS IS A HAND-CRANK PASTA MACHINE...
EXACTLY WHAT YOU CAN FIND AT THE COOKWARE STORES.
WELL, THIS IS AN INDUSTRIAL SIZE?
IT IS INDEED.
I THINK ANYONE SHOULD GET THAT.
THEY DON'T COST MUCH, DO THEY?
THIS BIG ONE WAS ABOUT $500. THAT MUCH?
BUT YOU CAN BUY THEM FOR ABOUT $45 AT A COOKWARE STORE.
OKAY, SO EACH TIME WE PUT IT IN NOW
WE'RE GOING TO CLOSE THE ROLLERS A LITTLE BIT MORE
AND IT GETS THINNER AND THINNER...
OH, IT HAS A KNOB OVER THERE.
IT DOES... AND WE'RE GOING TO FOLD IT OVER
AND WE'RE FOLDING IT OVER FOR TWO REASONS.
ONE IS TO SQUARE UP THE EDGES...
SO THAT THEY MAKE A NICE STRAIGHT LINE
AND ANOTHER IS TO MAKE SURE THAT EVERYTHING...
THE COLOR AND ALL IS INCORPORATED EVENLY THROUGHOUT.
SO NOW WE'RE GOING TO HAVE TO OPEN THEM UP
JUST A LITTLE BIT.
AND AGAIN, EACH TIME WE PASS IT THROUGH...
WE GIVE IT A LITTLE BIT OF FLOUR
AND WE CRANK IT DOWN ANOTHER NOTCH
FOLD IT ONE MORE TIME, AND THEN WORK IT OUT.
HOW OFTEN SHOULD YOU FOLD IT ON THE WHOLE?
WELL REALLY, YOU NEED TO DO IT
AT LEAST SIX OR SEVEN TIMES
TO MAKE SURE EVERYTHING'S FULLY INCORPORATED.
IT'S REALLY A QUESTION OF APPEARANCE.
IF THE COLOR'S NICE AND UNIFORM THROUGHOUT
AND IF THE EDGES START LOOKING NICE AND STRAIGHT.
OKAY NOW, I'M GOING TO TAKE IT DOWN.
EACH TIME I PASS IT THROUGH TO MAKE IT THINNER...
I'M GOING TO ADD A LITTLE FLOUR TO IT EACH TIME.
JUST A LITTLE BIT, JUST ENOUGH TO COAT IT.
IF YOU DON'T HAVE A PASTA MACHINE
THIS IS VERY EASILY DONE WITH A ROLLING PIN.
YOU ROLL IT OUT THINNER AND THINNER.
IT'S DIFFICULT TO GET IT MAYBE THIS THIN.
THAT'S THE WAY THE OLD ITALIAN GRANDMOTHERS USED TO DO IT.
YOU'RE EXACTLY RIGHT.
I'M JUST ABOUT THERE.
WE'RE JUST ABOUT THE CONSISTENCY I LIKE IT.
IT'S FUN TO DO, ISN'T IT?
OKAY, NOW WE'RE GOING TO CUT THE PASTA.
ALL RIGHT, NOW TO CUT THIS...
IT'S REALLY VERY EASY.
THE TRICK HERE IS YOU WANT LOTS OF FLOUR...YEAH.
SO THAT WE CAN CUT IT.
SO WE'RE GOING TO REALLY PUT...
A NICE LAYER OF FLOUR ON TOP OF THIS.
SO IT'S NOT GOING TO STICK TOGETHER, RIGHT?
THAT'S SO IT WON'T STICK TOGETHER
BECAUSE WE'RE GOING TO ROLL THIS NOW.
YOU START BY FOLDING IT A COUPLE TIMES
ABOUT AN INCH WIDE
AND THEN JUST GO AHEAD AND ROLL IT.
SO, YOU'RE GOING TO MAKE A CHIFFONNADE.
WE'RE GOING TO MAKE THIS
REALLY LOOK LIKE IT'S HOMEMADE.
NOW YOU'VE GOT THE END PIECE HERE WHICH YOU WANT TO TAKE OFF
BECAUSE THE EDGES ARE KIND OF JAGGED
SO IT'S NOT ALL THAT ATTRACTIVE, BUT VERY TASTY.
THEN YOU CAN MAKE IT...
AS THICK OR THIN AS YOU'D LIKE.
EXACTLY.
ANYBODY CAN DO IT, ANYBODY WITH A KNIFE.
IT'D BE A NICE THING FOR YOUR CHILDREN TO DO.
ARE YOURS MAKING PASTA?
THEY ARE INDEED.
THEY DIDN'T BELIEVE ME
WHEN I TOLD THEM THEY COULDN'T MESS IT UP
UNTIL THEY ACTUALLY TRIED IT.
WE'VE GOT A COAT HANGER... THAT'S GREAT.
THIS IS A PLASTIC COAT HANGER.
THE WIRE ONES DON'T WORK VERY WELL...
BECAUSE THE WEIGHT OF THE PASTA ON THE WIRE
TENDS TO BREAK THE PASTA.
YOU COULD COOK THIS RIGHT AWAY
AND IT WILL COOK IN 15 OR 20 SECONDS, OKAY?
OR YOU COULD LET IT DRY.
FIND A CONVENIENT PLACE IN THE HOUSE TO SET THAT UP
AND LET IT DRY.
AND, THEN IT TAKES MAYBE A MINUTE TO COOK IT.
YEAH, THAT'S WONDERFUL.
HERE WE'RE GOING TO MAKE
THE DRESSING FOR THE COLE SLAW. YEAH.
ALL RIGHT, SO WE'VE GOT OUR SUGAR
AND OUR WATER BOILING TOGETHER HERE.
SUGAR TENDS TO HOLD A LOT OF BACTERIA
SO YOU ALWAYS PRETTY MUCH WANT TO BOIL THE SUGAR.
SO TO THIS WE'RE GOING TO ADD
A VERY TRADITIONAL CHESAPEAKE BAY SPICE.
THIS IS OLD BAY SEASONING.
THIS IS A SEASONING THEY USE TO BOIL CRABS WITH.
IF I DIDN'T HAVE OLD BAY SEASONING...
LET'S SEE WHAT WE'VE GOT IN HERE.
THIS CAN BE FOUND EVERYWHERE.
EVEN IN BOSTON, MASS? I GUARANTEE IT.
AND WE'RE GOING TO ADD
SOME FRESHLY GROUND BLACK PEPPER TO THAT.
I'M GOING TO ADD A LITTLE BIT OF SALT.
WE'RE GOING TO LET THAT COME TO A BOIL.YEAP.
AND WHEN IT DOES, WE'RE GOING TO TAKE IT OFF
AND WE'RE GOING TO LET IT COOL.
YEAP, THERE WE GO.
OKAY, WHILE THAT'S GOING ON...
TO ADD A LITTLE BIT OF COLOR TO THIS DISH...
WE'LL ADD JULIENNED RED AND YELLOW PEPPERS.
WE BLANCH MOST ALL OF OUR VEGETABLES
IN RAPIDLY BOILING, SALTED WATER.
WE'RE GOING TO DO THAT
WITH ALL THE VEGETABLES THAT WE SERVE HERE TODAY.
AND AGAIN, WE TAKE OUT THE SEEDS. YEAP.
SO BY BLANCHING THESE VEGETABLES FIRST...
BEFORE YOU USE THEM IN SALTED WATER
YOU TAKE OUT THE BITTERNESS
SO THEY HAVE MUCH MORE OF THEIR OWN NATURAL FLAVOR.
OKAY AND NOW...
WE ALWAYS LIKE TO CUT THIS SKIN SIDE DOWN
BECAUSE THE SKIN IS TOUGH
AND THE KNIFE HAS A TENDENCY TO SLIP OFF THAT.
AND YOU MIGHT CUT YOURSELF.
SO WE'RE GOING TO DO IT SKIN SIDE DOWN HERE
INTO NICE LITTLE STRIPS.
SINCE THIS IS GOING IN THE COLE SLAW
WE WANT TO CUT THOSE IN HALF ONE TIME.
NOT TWO HALVES, BUT...
LIKE THAT.
OKAY -- AND WE'LL DO THE SAME WITH THE YELLOW.
SO YOU TAKE YOUR WATER
AND THIS IS VERY IMPORTANT.
I THINK THE SINGLE, MOST BASIC FUNDAMENTAL ABOUT COOKING
THAT I LEARNED FROM THE FRENCH
IS THE USE OF SEA SALT.
AND YOU REALLY NEED TO PUT A FAIR AMOUNT INTO IT
BECAUSE YOU WANT TO COOK SALT INTO YOUR FOOD
YOU DON'T REALLY WANT TO ADD SALT TO THE TOP OF IT.
SO WE'RE GOING TO, NOW THAT WE'VE GOT THAT...
AND YOU ALWAYS USE SEA SALT?
ALWAYS USE SEA SALT.
IT'S GOT SEVERAL DIFFERENT KINDS OF SALT IN IT...
AND IT ALSO DOESN'T HAVE IODINE.
SO THOSE ARE JUST GOING TO BLANCH NOW
JUST TILL ABOUT 15 SECONDS OF BOILING.
AND AGAIN, YOU'RE NOT TRYING TO COOK THESE.
YOU'RE JUST GIVING THEM A QUICK BLANCH
TO REDUCE THE BITTERNESS THAT'S IN THEM.
AND THAT'S JUST 15 SECONDS
OF BOILING THERE.
OKAY, AND THEN YOU PUT IT IMMEDIATELY INTO ICE WATER
AND THIS DOES TWO THINGS...
OF COURSE THIS HELPS RETAIN THE COLOR.
IN FACT, IT MAKES THEM A LITTLE BIT BRIGHTER
THAN THEY ORIGINALLY WERE.
AND THAT KEEPS THE TEXTURE TOO?
AND IT KEEPS THEM FROM OVERCOOKING. YEAH.
BECAUSE IF YOU DON'T PUT THEM IN ICE WATER
THE HEAT THAT'S IN THEM NOW
WILL CONTINUE TO COOK THEM.
OKAY, NOW WE'RE GOING TO PUT SOME CARROTS
INTO THIS DISH TOO.
WE'RE GOING TO WANT TO JULIENNE THIS.
AND THIS IS A FRENCH MANDOLINE
THAT COSTS $260.
IT'S A GOOD TOOL.
YOU HAVE TO TREAT THEM WITH CARE.
AND YOU'RE GOING TO WANT
TO TAKE THIS DOWN TO THE CENTER.
YOU'RE NOT GOING TO WANT TO GET THE CENTER, REALLY.
AND THESE ARE A LITTLE BIT LONG NOW
SO WE'RE JUST GOING TO LINE THESE UP.
AND AGAIN, GIVE THEM ONE CUT.
SO I'M GOING TO PUT THAT IN THE BOWL.
OUR PEPPERS NOW NEED TO BE DRAINED.
THAT'S A BEAUTIFUL COLOR, ISN'T IT?
YEAH, THIS IS GOING TO ADD A NICE COLOR.
AND THEY'RE STILL CRISP.
OH, THEY'RE BEAUTIFUL.
THAT'S A VERY GOOD IDEA, I THINK.
OKAY, SO WE'RE GOING TO ADD SOME SCALLION NOW
WHICH ADDS ANOTHER DIMENSION OF COLOR.
WE'RE JUST GOING TO TAKE THE ENDS OFF HERE
THAT HAVE GOTTEN A LITTLE BIT DRY.
AND WE'RE JUST GOING TO SLICE THE SCALLIONS.
YOU'RE GOING TO USE ALL THE GREEN TOO?
YEAH, I LIKE THE GREEN, IT GIVES A NICE COLOR
AND IT GIVES A NICE ONIONY FLAVOR.
AND THEN WE'LL TAKE IT ALL THE WAY RIGHT DOWN
TO NEAR THE ROOTS HERE.
VERY THIN SLICES.
AND THE ROOTS, OF COURSE...
YOU'VE GOT A LITTLE WOODY PART RIGHT NEAR THE END OF THE ROOT
SO YOU'RE NOT GOING TO WANT TO USE THAT.
OKAY, SO NOW WE'VE GOT OUR PEPPERS...
OUR CARROTS, OUR SCALLIONS.
THE ONLY THING LEFT IS THE CABBAGE ITSELF.
AND THIS IS JUST YOUR ORDINARY GREEN CABBAGE
THAT YOU'D FIND IN THE GROCERY STORE.
CUT OUT THE HARD PART THAT YOU DON'T WANT TO USE.
DO YOU EVER USE A FOOD PROCESSOR
TO DO CABBAGE WITH?
I ONCE HAD A FRENCH CHEF TELL ME
IF YOU CAN DO IT BY HAND, DO IT BY HAND
OTHERWISE ONE DAY WE'LL BE OBSOLETE.
SO ACTUALLY THE FOOD PROCESSOR'S...
IF YOU GET THE RIGHT BLADE FOR IT...
IT DOES A FINE JOB.
THE THICK, WOODY PART
YOU DON'T WANT TO USE.NO.
NOW WE'RE GETTING DOWN TO THAT NOW
AND SO WE'LL SET THAT ASIDE.
AND YOU'VE GOT YOUR CABBAGE.
OKAY...
AND NOW ALL WE HAVE HERE...
WE MADE UP A LITTLE BIT EARLIER
SO IT WOULD BE NICE AND COLD.
THAT'S THAT SAUCE WE JUST MADE.
THIS IS THE DRESSING FOR IT.
YOU HAVE TO PUT IT ON COOL. YEAH.
YOU DON'T WANT TO COOK OR WILT THE CABBAGE WITH IT.
YOU WANT TO PUT IT ON A BIT AHEAD OF TIME?
YEAH, YOU WANT IT TO SIT IN THE SAUCE
FOR ABOUT AN HOUR.
AND NOT A LOT LONGER THAN THAT.
TO FINISH IT... WE'VE GOT SOME FRESH GINGER WHICH I LOVE.
I LOVE, I USE A FAIR AMOUNT OF GINGER.
AND WE'RE GOING TO GO AHEAD AND GRATE THAT.
A QUESTION OF PERSONAL TASTE
HOW MUCH OF THIS YOU WANT TO ADD TO IT.
SINCE I'M SOMETHING OF A PURIST
WHEN IT COMES TO SOFT CRABS
AND I DON'T WANT A LOT OF EXTRANEOUS FLAVORS...
VERY SENSIBLE...
SO I PUT MY FLAVOR HERE IN THE SIDE DISH.
LET ME JUST SCRAPE THAT AND USE THAT.
AND NOW YOU'RE GOING TO WANT TO...
YOU'RE GOING TO WANT TO TOSS THIS...
WITH A FORK.
AND GET IT ALL NICELY MIXED.
YOU'RE GOING TO REFRIGERATE THIS...
AND LET IT MARINATE FOR ABOUT AN HOUR.
I'M GONNA TASTE THAT SAUCE.
UM...
I LIKE THAT, IT'S UNUSUAL.
OKAY, SO NOW WE'RE GOING TO TAKE...
WE'RE GOING TO PUT THIS IN THE REFRIGERATOR.
WE'LL SET THIS ASIDE.YEAH.
THE CABBAGE NEEDS TO WILT A BIT ANYWAY --
DOESN'T IT?
IT DOES, YOU DON'T WANT IT TOO CRUNCHY
AND ALSO BY MARINATING IT IN THIS...
YOU TAKE OUT AGAIN...
THE LITTLE BIT OF BITTERNESS IN THE CABBAGE. YEAH, GOOD.
OKAY, NOW WE'RE READY TO SAUT
WE'VE GOT THE THREE CRABS THAT WE'VE CLEANED ALREADY
AND I'VE GOT THEM SKIN SIDE DOWN
SO THAT THE SKIN STAYS IN THE JUICE.YEAH.
I DO THAT SO THE FLOUR STICKS TO IT.
GIVES US A NICE LITTLE BROWN COATING.
I'M GOING TO SET THOSE IN THE FLOUR.
YOU'RE NOT SEASONING THEM AT ALL?
NO SALT, NO PEPPER, NO NOTHING.
YOU DON'T NEED IT...YEAP, GOOD.
THIS IS ONE OF THOSE PRODUCTS
WHERE IT'S BEST EATEN THE WAY IT IS...GOOD...
THOUGH A FIRM BELIEVER IN SALT
THESE ARE SO FRESH NOW...
THEY HAVE A LOT OF SALT WATER IN THEM FROM THE RIVER.GREAT.
SO WE'RE GOING TO GET OUR PAN READY HERE NOW.
WE'RE CLARIFYING SOME BUTTER...
BY THAT, WE'RE SIMMERING IT...
TO SEPARATE THE MILK SOLIDS FROM THE FAT
THE NICE LITTLE FOAM ON TOP WHICH YOU DISCARD.
THE REASON YOU USE CLARIFIED BUTTER FOR THIS DISH
IS BECAUSE WHOLE BUTTER WILL BURN
AT THE TEMPERATURES WE'RE USING.
BECAUSE OF THE BURNING
WE'RE GOING TO USE A LITTLE BIT OF CANOLA OIL
AND ONCE AGAIN...
THAT'S TO RAISE THE TEMPERATURE OF...
OF WHAT YOU CAN COOK WITH HERE.
AND NOW THAT WE'VE SKIMMED IT
WE'RE GOING TO TAKE SOME OF THIS CLARIFIED BUTTER
RIGHT OFF THE TOP
AND WE'RE GOING TO PUT THAT IN HERE.
WE'VE GOT A NICE HOT PAN.
NOW JULIA, WHEN I PUT THESE...
WHEN I PUT THESE CRABS IN THE PAN
WE HAVE TO STAND BACK... YEAH.
BECAUSE WHEN THEY'RE THIS FRESH
THE STEAM BUILDS UP INSIDE OF THEM
BECAUSE THEY'RE JUST LOADED WITH RIVER WATER
AND THEY NEED TO FIND A WAY OUT.
SO THEY'RE GOING TO EXPLODE AT ONE POINT
AND WE DON'T WANT TO BE NEAR THEM WHEN THEY DO.
NOW THE IDEA IS TO PAT OFF AS MUCH OF THIS BUTTER AS WE CAN...
OR FLOUR, RATHER.
I'M STANDING WELL AWAY.
I ALSO AM STANDING WELL AWAY
AND I'VE COOKED SEVERAL THOUSAND OF THESE.
NOW YOU CAN TELL, WE CAN TELL BY THE SIZZLE
THAT WE'VE GOT THE RIGHT TEMPERATURE HERE
BECAUSE IF YOU'RE NOT SIZZLING THEM
YOU'RE UNFORTUNATELY, YOU'RE STEWING THEM.YEAH.
OKAY, NOW THIS ISN'T GOING TO TAKE LONG AT ALL.
THIS IS JUST GOING TO TAKE A MINUTE ON EACH SIDE
SO WE WANT TO MAKE SURE
WE'VE GOT THE RIGHT TEMPERATURE.
YEAH, I CAN SEE WHAT YOU MEAN, POP.
PREDICTION CAME TRUE HERE.
IT'S SMELLING GOOD.
AND WHILE THOSE ARE COOKING...
SINCE THEY'RE NOT GOING TO TAKE LONG
WE'RE GOING TO GO AHEAD
AND ADD THE PASTA TO SOME STOCK HERE.
NOW I ALWAYS COOK MY PASTA IN STOCK
AND IF YOU DON'T MAKE YOUR OWN STOCK
THAN YOU CAN CERTAINLY USE SOME OF THE CANNED STOCKS...
LOW-SALT STOCKS THAT ARE OUT THERE.
AND SINCE THAT'S NOT QUITE BOILING HERE
I'M JUST GONNA COVER THIS
TO BRING IT TO A BOIL.
AND IF YOU EVER START TO LOSE THAT SIZZLE
YOU'RE GOING TO HAVE TO GIVE IT A LITTLE MORE HEAT
IT'S GOT TO SIZZLE THE ENTIRE TIME IT'S COOKING.
OKAY, SO NOW THIS SIDE'S DONE
SO WE'RE GOING TO TURN THEM OVER
AND AS YOU CAN SEE, THAT FLOUR'S GIVEN US A NICE...
NICE LITTLE NUTTY COATING HERE.
AND THERE'S STILL THE POSSIBILITY THESE MIGHT POP
SO WE DON'T WANT TO GET TOO CLOSE TO THEM.
THAT'S BECAUSE ALL THAT STEAM
IS RIGHT IN THERE, ISN'T IT?
THEY'RE JUST SO LOADED WITH MOISTURE.
WE'RE JUST ABOUT THERE WITH THIS
AND I CAN SEE OUR PASTA'S BOILING.
Julia: THAT'S A NICE IDEA, COOKING IT IN THE STOCK.
Sneed: ALWAYS COOK IN A STOCK, IT ADDS A REAL RICHNESS TO IT.
Julia: OF COURSE IT WOULD, YES.
Sneed: OKAY, NOW WE'RE GOING TO TAKE A LITTLE NUGGET
OF COLD BUTTER HERE
AND WE'RE GOING TO ADD THIS TO OUR PASTA.
AND WE'RE GOING TO DO
WHAT THE FRENCH CALL A LITTLE LIAISON.
AND WHAT YOU NEED FOR THAT
IS A LITTLE BIT OF LIQUID IN THE PAN
WHICH IN THIS CASE IS THE STOCK AND COLD BUTTER.
AND NOW WE'RE JUST GOING TO SWIRL IT AROUND...
TO INCORPORATE THAT BUTTER INTO THE STOCK.
AND THAT PAN'S THE RIGHT SHAPE...
FOR SWIRLING, ISN'T IT?
IT'S PERFECT.YEAH.
AND YOU'VE GOT TO KEEP SWIRLING.
OTHERWISE THE BUTTER WILL MELT AND TURN OILY.
BUT AS YOU CAN SEE NOW
WE'RE MAKING A NICE FINE LITTLE BUTTER SAUCE
THAT'S GOING TO LAY OVER THE PASTA.
ALL RIGHT, THE CRABS ARE DONE.
WE'RE GOING TO LAY THEM ON THE PLATE.
HOW DO YOU TELL THAT THEY'RE DONE?
WELL, BY VIRTUE OF THE FACT...
THAT IT JUST TAKES A FEW SECONDS TO STEAM THEM INSIDE.
WELL, IT IS JUST A VERY, VERY SHORT TIME ANYWAY?
ABOUT A MINUTE PER SIDE.
SO WE'VE GOT THAT...
WE'VE GOT OUR PASTA.
WE'RE GONNA WANT TO TASTE THIS...
JUST TO MAKE SURE THAT WE'VE GOT ENOUGH SEASONING TO IT.
THAT'S ONE OF THE NICE PARTS OF COOKING.
AND THAT SALT'S GOOD.
WITH JUST A LITTLE BIT OF FRESHLY GROUND BLACK PEPPER.
AND THEN FOR COLOR
WE'RE GOING TO ADD SOME DICED CHIVES.
IT DOESN'T TAKE MUCH...
WE'VE GOT ONE PORTION HERE.
SO WE'LL PUT THAT IN.
NOW WE'RE GOING TO PUT THE PASTA ON THE PLATE.
THAT BUTTER HAS MADE A NICE LIGHT COATING.
OH, THAT'S LOVELY.
IT GIVES A GREAT FLAVOR TO THE PASTA.
ALL RIGHT, AND NOW WE'RE GOING TO ADD
SOME OF THE COLE SLAW.
TOSS IT FROM THE BOTTOM
BECAUSE THAT'S WHERE THE MARINADE IS.
AND YOU SEE THIS ADDS...
NOT ONLY A NICE LITTLE ZING
BUT IT ALSO ADDS... BEAUTIFUL COLOR...YES.
AND THEN TO FINISH IT OFF
WE'RE GOING TO TAKE A LEMON.
ALWAYS RUBBING IT TO GET THE JUICE
GET THE JUICES RUNNING? ROLL IT.
EXACTLY.
AND THIS LITTLE DEVICE HERE...
TO GET THE JUICE OUT OF IT.
BEAUTIFUL.
ALL RIGHT, AND NOW I'M JUST GOING TO TAKE
A LITTLE BIT OF THIS CLARIFIED BUTTER.
AGAIN, YOU WANT TO STIR AWAY
AND YOU CAN SEE NOW
ALL OF THE MILK SOLIDS HAVE FALLEN TO THE BOTTOM
AND EVERYTHING THAT'S LEFT IS JUST THE CLARIFIED BUTTER
AND THIS IS WHAT YOU WANT.
THAT'S LOVELY, THAT WILL KEEP IN THE FRIDGE...
THAT WILL KEEP IN THE REFRIGERATOR A LONG TIME.
IT CERTAINLY WILL.
LEMON BUTTER, THAT'S A NICE WAY TO DO IT.
JUST A LITTLE LEMON BUTTER, VERY SIMPLE.
WE'RE JUST GOING TO...
JUST GOING TO PAINT...
JUST GOING TO DAB THAT ON THE CRABS
JUST TO GIVE THEM THAT LITTLE.
THAT'S A LOVELY, AN AWFULLY NICE IDEA.
BECAUSE I DON'T WANT TO PUT A SAUCE OF ANY KIND ON THEM.
IT'S JUST A FINAL LITTLE TOUCH HERE, WE'LL PUT...
WHAT WOULD WE DO WITHOUT PARSLEY?
AND WE'RE JUST GOING...
TO SPRINKLE A LITTLE BIT OF THAT ON THE CRAB.
THAT'S LOVELY. VERY REFRESHING, VERY SUMMERY...
VERY EASY TO PRODUCE.
I'M GOING TO COME RIGHT DOWN TO YOUR RESTAURANT.
WISH YOU WOULD.
THANK YOU. ALL RIGHT, THANK YOU.
DETAILED R
Sneed: AT THE CORDON BLEU IN PARIS, I LEARNED THE RESPECT FOR THE PRODUCT.
AND I REALIZED THAT PEOPLE...
ALL THEY REALLY WANTED WAS SIMPLE FOOD.
SIMPLE FOOD IS ONE OF...
THE MORE DIFFICULT FOODS TO PREPARE BECAUSE...
IT CERTAINLY IS.
IT'S JUST, IT STANDS BY ITSELF.
IF IT'S NOT FRESH, AND IF IT'S NOT WELL BALANCED
IF THE FLAVORS AREN'T RIGHT...
THAN IT'S JUST COMMON FOOD.
BON APPETIT.
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