Americans love chocolate, but we don’t generally know much about it, including how to handle it in the kitchen. Cocoa powder, for example, gets a bad rap for being an inferior product to, say, baker’s chocolate. On the contrary, cocoa powder is the pure essence of chocolate, without any added fat or sugar to detract from its inherent goodness. In fact, if we were forced to choose, we’d rather have high-quality cocoa powder in the test kitchen pantry than chocolate itself.

If you’re a Good Eats fan or a frequent user of our recipes, you may have noticed the delineation “natural cocoa powder (not Dutch-process)” on a few of our chocolate applications. Why? Well, the answer is both simple and complicated. Essentially, not all cocoa powders are created equal.

The History

In 1828, a Dutch chocolatier named Casparus van Houten, Sr. patented a screw press capable of squeezing chocolate liquor — not a type of alcohol, but rather cacao nibs crushed to a paste — so that the fat or cocoa butter could be separated from the cocoa solids or “cake.”

Finely crushing the densely packed cake gave birth to natural cocoa powder, which is easily recognized by its brick-red color and bitter flavor.

His son, Coenraad Johnannes van Houten is sometimes credited with the invention. Either way, the younger van Houten continued tinkering and found that by treating the cocoa with an alkaline solution, the flavor of the powder mellowed, and the color darkened quite a bit. To this day, this type of cocoa powder is referred to as Dutch-process or “Dutched” cocoa.

Since they don’t taste or look anything alike, the well-stocked pantry should be home to both natural and Dutch-process powders. They are not always interchangeable, especially in baked goods where the difference in acidity can really throw things off.

The Process

So, where exactly does cocoa powder come from? It’s actually a natural extension of the chocolate-making process:

1. Cacao pods are harvested, halved, and emptied of their pulp-covered seeds.
2. The seeds and sugary pulp are piled into heaps, covered, and left to ferment in the tropical sun… Yes, chocolate is fermented.
3. Once the seeds turn dark brown, they are thoroughly dried, cleaned, packed into sacks, and shipped to chocolate manufacturers all over the world.
4. The beans are roasted, similarly to coffee.
5. The roasted beans are placed in a winnowing machine, which cracks open the shells. Fans blow away the shell fragments. The remaining interior part of the bean is called the “nib.”
6. The nibs are ground into a liquid-y paste called cocoa liquor, which does not contain alcohol, but is roughly equal parts fat (commonly called cocoa butter) and non-fat cocoa solids.
7. This liquor goes into large hydraulic presses, which squeeze the cocoa butter out. The remaining solids are broken into a fine powder, aka cocoa powder.

The Recipes

Now that you’ve been acquainted with the magic of cocoa powder, let’s try some decadent applications:

Chocolate Syrup: Reloaded
Black cardamom and Dutch-process cocoa powder add depth of flavor to this rich, homemade chocolate syrup.  

Cocoa Brownies: Reloaded
Natural cocoa powder takes center stage in these fudgy brownies. A short rest in the middle of the bake results in a gooey center and flaky crust.

Hot Cocoa: Reloaded  
Toasted milk powder introduces notes of caramel, toffee, and malt to this Dutch-process cocoa powder-based homemade hot chocolate mix.

Cocoa Whipped Cream
Our homemade hot cocoa mix shows its versatility as a chocolate flavor agent in this light whipped cream frosting.

Midnight Mug Cake For 2
Made with both Dutch-process cocoa powder and chocolate chips, this double-chocolate mug cake comes together in just 15 minutes for the perfect Valentine’s Day or date-night dessert.

The post The Difference Between Dutch-Process and Natural Cocoa Powder appeared first on Alton Brown.

Super Bowl Sunday is upon us once again, which means it’s time to contemplate which protein-packed snack you want to nosh on during commercial breaks. For us, nothing satisfies that game-day craving quite like crispy buffalo wings.

We won’t be rolling out the deep fryer for this application, though. Deep-fay frying is the norm for chicken wings because it dehydrates the skin, forming a crust that inhibits further oil absorption, while denaturing the internal proteins. In layman’s terms: It crisps and browns the skin, while keeping the chicken tender and juicy.

The key to deep-fat frying, of course, is temperature control, meaning you have to keep a close eye on your oil through the entire process…not ideal for football-viewing.

Luckily, there is an alternative: the oven.

Typically, the problem with oven-roasted wings is a practical one: Relatively high temperatures are required to produce crisp skin, and that can generate a lot of smoke. The trick is to steam them first to render out a lot of the fat. Then you cool them to tighten the skin before roasting them in the oven.

Yes, there’s a bit of labor involved, and yes, it’s worth it. You can steam your wings in three batches, or you can try out this clever hack…

THE STEEL LOTUS

Rather than steaming in batches, we like to use a three-level collapsible steamer basket called the Steel Lotus. It’s an extremely useful device, but you can’t buy one. Sorry.

You can, however, build one by removing the center posts from three folding steamer baskets and threading them in sequence onto a piece of appropriate-diameter threaded rod from the hardware store. A nut placed above and below each steamer will keep them in place.

Here’s how we do it:

Hardware
3 steamer baskets
1 (1-inch) washer
1 (10- to 12-inch, 5/16-diameter) stainless steel threaded rod
8 (5/16-inch) stainless steel nuts
pliers

Procedure
Remove the handle from each steamer basket by holding the nut under the steamer with pliers and unscrewing the stem. Screw one nut onto the end of the rod. Twist on one steamer basket, followed by another nut to keep it in place.

Repeat for the other two baskets, spacing them each about 3 inches apart. Use the remaining nuts to attach the washer to the top of the rod.

Wash before using.

Like any good multitasker, it can be used for way more than just delectable wings. Still not convinced? Here are a few tasty applications this versatile tool will help with:

Buffalo Wings
The secret to crisp, juicy, oven-baked buffalo wings is a quick steam, a hot roast, and a toss in a homemade buffalo sauce.

Chili-Glazed Wings
Crispy, no-fry chicken wings coated in a sweet and spicy glaze made with Thai chili and — yup — Dr. Pepper.

Hard Not-Boiled Eggs
Ensure perfectly cooked, deviled egg-ready yolks every time by steaming rather than boiling.

Sweet Potato Waffles
Turn breakfast into dessert with these sweet, golden waffles, best served with vanilla ice cream and a drizzle of maple syrup.

The post How to Make Crispy Oven-Baked Buffalo Wings appeared first on Alton Brown.

Behold the egg: A cheap and nutrient-dense source of protein that, when cooked correctly, is a creamy and satisfying addition to any meal. Whether you’re trying to get back to “healthy habits” after the holidays or are just looking for a quick, make-ahead breakfast, hard-boiled eggs are an obvious go-to.

In the test kitchen, the way we cook our eggs has evolved over the years to use steam rather than boiling water. Here, we share our secret for easy-peel hard-boiled eggs… But first, some science.

The Facts

While eggs have gotten a bad nutritional wrap over the years — mostly for the high concentration of cholesterol in the yolk — they also boast a bevy of health benefits (when consumed in moderation, of course).

One large egg contains about 70 calories, 6 grams of protein, and a catalog of important nutrients. This includes lecithin (a type of fat that’s an important component of cell membranes), phosvitin (a protein that helps to maintain healthy skin), and carotenoids such as carotene, lutein, and zeaxanthin (compounds that have antioxidant and anti-inflammatory properties, some of which are thought to play a role in protecting against macular degeneration and cataract formation). Eggs are also one of the few foods that have high levels of choline, an essential nutrient that aids in brain development.

Compared to its measly 2 grams saturated fat and 185 milligrams of cholesterol, an egg’s health benefits more or less outweigh its vices.

The Method

Here in the test kitchen, we’ve been steaming our eggs for over a decade, a method that makes them easier to peel than any other application we’ve yet tried.

Steam is ideal because although it’s hotter, it’s physically less violent than boiling water, ergo, less likely to cause cracks. And steam is more reliable because, unlike water, which drops in temperature when the eggs go in, steam is pretty much a constant at standard pressure.

When it comes to cook time, we prefer 11 minutes for out-of-hand-eating (a soft, slightly creamy yolk); 12 minutes for egg salad-ready yolks; and 13 minutes for ova destined to become deviled eggs.

To aid in easy peeling, be sure to cool your freshly cooked eggs, not in an ice bath, but in room temperature H20. Shocking the cooked eggs can constrict the membrane, which makes peeling a whole lot harder. Let the eggs rest in the tepid water until they’re just cool enough to handle, about 30 seconds, before cracking around the perimeter and peeling back the shell, keeping the egg wet at all times.

Ready to try it for yourself? Check out the recipe:

Hard Not-Boiled Eggs

While you’re at it, try a few other egg-centric breakfast (or dinner) recipes to start your week off on the right foot: 

The Final Fried Eggs
For crisp, lacy edges and a gooey, runny yolk, we cook our perfect fried eggs in a preheated skillet…off the heat.

20-Second Scrambled Eggs
Harissa brings complex heat to this quick and easy scrambled eggs application.

Omelet
Start your morning off right with this simple picture-perfect omelet: a smooth rich, custardy interior encased in a golden, every-so-slightly crisp exterior.

Frittata
Have ham and cheese for breakfast in what’s basically a fluffy oven-baked omelet.

Red Shakshuka
An Instagram-worthy culinary masterpiece of spicy tomato stew finished with perfectly poached eggs nestled right down in the sauce.  

The post The Secret to Easy-Peel Hard-Boiled Eggs appeared first on Alton Brown.

But what I don’t miss is popcorn.

That’s because home-made popcorn is about a thousand times better than most movie theater popcorn, and I know because I used to pop professionally for a 13-screen multiplex back in the 80s. Not only does home-popped taste better, it’s fun to make and no, you don’t need any special equipment.

Nope, great popcorn starts in the home, and no, I’m not talking about pre-packaged microwave popcorn, which even at its best is fairly wretched, if you ask me. So for national popcorn day 2021, let’s take a closer look at the only food I can think of that has to explode in order for us to eat it.

First, some science…

Ever wonder why popcorn pops? Two words: structure and pressure. Like most explosives, popcorn is all about the pressure of rapidly expanding gases rupturing a rigid, fragmenting enclosure.

First, there’s the pericarp. All grains have this hard outer shell, but in the case of popcorn, it is unusually hard. It’s also unique in that it can absorb and radiate high amounts of heat to the interior of the kernel without actually burning.

All grains also have an interior fuel tank, or endosperm, composed of two different types of starch: hard and soft. Popcorn, however, possesses an unusually high percentage of the hard type of starch compared to other types of corn.

The last ingredient it needs is water (ideally about 14 percent) to act as an explosive agent.

When heat is applied, the water inside turns to steam, which in turn creates a tremendous amount of pressure inside the kernel. Eventually, the steam combines with the starch to create something akin to lava. When the pressure finally reaches a critical point, the kernel explodes. The pericarp ruptures, spewing hot liquid starch in every direction. As the pressure is released, the corn-lava cools and sets into these curious shapes, no two of which are alike, all of which are delicious.

Now, the tasty stuff…

When it comes to making homemade popcorn, we prefer simplicity over complicated gadgets (aka, unitaskers…). All you need to make perfectly popped popcorn is a big ol’ heavy-bottomed bowl, some fat, and a little salt.

What kind of fat, you ask? We like to use either peanut oil for its high smoke point or ghee for flavor. Whatever you do, do NOT use butter. The milk solids in the butter will burn in the bottom of the bowl, rendering your freshly popped corn basically inedible.

As for the salt, we highly recommend adding it before popping to ensure proper coverage and a practically perfect dissemination of flavor. And when it comes to additional toppings, some of our favorites include nutritional yeast, Japanese furikake, and sifted cheese powder.

Here’s how we do it.

Darn Near-Perfect Popcorn
A big bowl and a few pantry staples are all you need to make (almost) perfectly popped popcorn every time.

Triple Cheese Popcorn
Be forewarned, this super cheesy, buttery mix is extremely habit forming. Placing it on popcorn only makes it better… I mean, worse.

Kettle Corn
Our hack for making sweet and salty county fair-style popcorn at home. Is it healthy? No, but it’s darned delicious.

Popcorn Balls
These crunchy, candied balls with cocoa nibs are a sweet way to use up leftover popcorn.

Oh, and one more thing: Popcorn doesn’t last forever, just so you know. It does eventually dry out, but typically, you’ve got a few years to use up those kernels. All you need is for that moisture to still be locked in.

The post Your Guide to Popcorn appeared first on Alton Brown.

Grocery shopping for the holidays can be an exhausting endeavor that often leads to over-purchasing and dreaded food waste. While it’s easy to repurpose roast turkey into turkey salad or use extra whipped potatoes to top shepherd’s pie, leftover herbs are another story…

Instead of tossing the excess, why not dry them for another use? Believe it or not, learning how to dry and store herbs at home is really not that hard.

Technically, any herb can be dried, but heartier herbs like oregano, thyme, and rosemary tend to hold on to their essential oils even after they’ve given up most of their moisture. That said, chives, parsley, and even dill are worth drying if you plan to use them within a month or so.

The biggest problem with dried herbs is that they’re usually ugly and brown. That’s because as they age, enzymes inside the leaves break down the chlorophyll. But this chemical terminator can be stopped with a quick dip in boiling water.

Here’s how we do it:

PROCEDURE

Bring a pot of water to a boil and blanch the herbs for 15 seconds. Immerse in an ice bath for 30 seconds, then drain and spin the herbs dry in a salad spinner.

Spread the herbs out as evenly as possible on three air-conditioning filters, stacking them on top of one another. Top these with one more empty air-conditioning filter. Lay a box fan on its side and set the filters on top of it.

Strap the filters to the fan with two bungee cords. Stand the fan upright, plug it in and turn it on high. Dry for 12 hours. Rotate the filters and continue drying for 12 more hours.

When dry, remove the herbs from the filters, crumble and remove the stems, and store in an airtight container in a cool, dry place. You can either keep them in separate containers or mix them to create your own custom seasoning blend. You’re welcome.

RECIPES

Need a direction for your dried herbs? Try these appetizing applications:

Chicken Parmesan
Dried oregano and dried parsley brighten up the crisp, breadcrumb coating in our reimagined Chicken Parmesan recipe.

Meatloaf: Reloaded
Dried thyme brings earthy flavor to our smoky and saucy Meatloaf: Reloaded recipe.

Oyster Poor Boy
Dried parsley ties together a flavorful slaw that perfectly complements this fried Oyster Poor Boy sandwich.

Save

Save

The post How to Dry and Store Herbs appeared first on Alton Brown.

So, just to confirm, we made up a few more batches this week and I’m happy to confirm, my favorite brownie contains 160 grams of natural (not Dutch process) cocoa powder. In our kitchen, this translates to 2 cups, rather than the 1 1/4 cups called for in the original version. That said, we strongly advocate the use of a scale in this endeavor as cocoa powder is compressible, just like flour.

Also, I like the top of my brownies to stay kinda hard and flaky and to maintain that I don’t like to store them in zip-top bags, which tend to make them mushy. I prefer to loosely wrap the cooled and cut brownies in wax paper and stash them in a tin with a few holes poked in the top.

The correct beverage is of course cold milk, though ice coffee is a close second.

As for nuts, well…that’s a discussion for another time.

-A

The post Brownies: Reloaded… Again appeared first on Alton Brown.

There are few things more comforting on a cold winter day than a steaming bowl of soup. And if you play your cards right, a pot of the stuff can last you the better part of a week… unless you go back for seconds.

Now, not every soup requires heavy-duty hardware, but sometimes, the right piece of machinery can make a tedious process like stock-making quick and easy. For us, few pieces of equipment do the job quite like a pressure cooker — you don’t even have to check on your soup while it’s cooking.

How, you ask?

Under said pressure, bones (like those from oxtails and chicken wings) break down as the connective tissue is converted via heat and water into gelatin, which provides an unctuous mouth feel and a luscious broth without an all-day cook. And because the cooker remains sealed during the cook, no flavor is lost to evaporation.

Despite what your old aunt Marge may have told you, 21^st-century pressure cookers are completely safe. And you may already have one inside your cabinet: An Instant Pot is just an electric pressure cooker, after all.

Don’t believe it? Try these tasty applications for yourself:

Chicken Soup a la Pressure
With the help of your pressure cooker, we get a rich broth in just 45 minutes rather than several hours. Said broth serves as the base for a chicken soup that just might rival what mom used to make, not that you’d ever tell her, of course.

Pho Bo (Beef Pho)
A pressure cooker transforms a handful of humble ingredients and an aromatic array of spices into a deeply rich beef broth that’s best served with thinly sliced sirloin, rice noodles, bean sprouts, a few limes, and Thai bird chiles for a hefty kick.

If you don’t have a pressure cooker, you should really get your hands on one. But in the meantime, a classic high-quality blender or handy immersion blender can whip up some equally delicious bowls of goodness.

In addition to providing your finished product with a pleasant consistency, blenders (both immersion and conventional) do a marvelous job of emulsifying and aerating, that is, blending flavors and incorporating air into your food for a lighter, silkier texture.

While immersion blenders certainly cut down on time and dirty dishes, they often aren’t equipped with a particularly powerful motor, which can leave your soup with a bit more body than you might expect — but, depending on your soup, that’s not necessarily a bad thing! The immersion blender is perfect for chunkier, lightly blended soups like lentil or vegetable, but, unless you have a top-tier model, you’ll want to whip out your conventional blender for a super smooth bisque or squash soup.

Ready to hit the kitchen? Here are a few flavorful applications to get you started:

Butternut Squash Soup
Perhaps our favorite winter squash, butternut squash gets sweet and caramelized in the oven before being pureed with ginger and nutmeg in this classic and comforting soup.

Cheese Soup
Garlic, Worcestershire sauce, and Marsala wine bring balance to this rich and creamy cheese soup. It’s a comforting classic for cheese lovers.

Curried Split Pea Soup
Traditional split pea soup gets a flavorful kick from curry powder and garlic in this quick and easy recipe.

Leek Potato Soup
A hearty bowl of comfort on a cold winter day (or served chilled during the summer months), this leek potato soup is made extra creamy thanks to the addition of buttermilk, which also provides a pleasant tang.

Lentil Soup
Hearty and healthy, this simple lentil soup recipe combines nutritious lentils, garden-fresh vegetables, and a slew of spices into a warm bowl of goodness.

The post How to Make Comforting Soups All Winter Long appeared first on Alton Brown.

The holidays are a treacherous time. Despite the shiny allure of tinsel and trimmed trees, dark dangers lurk down every dark hall.

During this time of year, home accidents go up, car accidents go up, and emergency room visits go up. The culprit? Alcohol, of which Americans double their dosage during the holidays.

One answer to the problem would be to stop drinking. Or, you could switch gears to low-alcohol holiday cocktails, which can deliver complex flavors without inspiring the complex behavior often associated with stronger stuff.

First, some basics:

WHAT IS A LOW-ABV DRINK?

“ABV” stands for alcohol by volume, a standard measurement used to identify how much alcohol is in a spirit. You may have also heard the word “proof” used in this manner, but that’s an antiquated term from the days when gunpowder was used to “prove” how much ethanol, aka ethyl alcohol, was present in a liquid.

Typically, hard spirits like vodka fall in the 35 to 50 percent ABV range, while wines are typically in the 10 to 15 percent range, and beers can fall anywhere between 3 and 13 percent.

Here in the test kitchen, we define a low-ABV cocktail as one containing roughly 10 percent or less alcohol by volume.

WHICH SPIRITS ARE LOW ABV?

To mix low-ABV libations, you’ll want to stock your bar with these liquids that you should really get to know better: sherry, vermouth, port, and a liqueur or two.

Sherry 

Once relegated to the back of the pantry or your grandma’s liquor cabinet, this historic fortified Spanish wine is making its way back onto the craft cocktail scene thanks to its diversity of styles.

The beauty of sherry is that it can be dry, sweet, or fall anywhere in between. Dry sherries bring salinity, umami, and nuttiness to tipples, while sweet sherries add richness and acidity to twists on classic libations — try adding a half-ounce or so to upgrade an Old Fashioned or use it instead of vermouth in a Manhattan. You can also drink it straight up; dry sherries pair well with many savory dishes and sweeter sherries make excellent after-dinner quaffs.

In short: The spirit helps create food-friendly cocktails.

Vermouth

Probably best known as the magic ingredient in martinis, vermouth is a fortified wine flavored with various botanicals. There are two main varieties: red (sweet) which usually hails from Italy, and white (dry), which generally comes from France.

Like sherry, vermouth works wonders in classic cocktails. Sweet vermouth ties together gin, Campari, and watermelon juice in our Watermelon Negroni — delicious, but not low ABV.

To let a good vermouth really shine, mix up the ratio of a traditional tipple. Try combining three parts vermouth with one part gin for a twist on a gin martini … just be sure to use really good vermouth. Or, you could sip a quality vermouth all on its own with a twist of citrus.

Port

You guessed it … port is also a fortified wine, this time from the shores of the Portuguese town of Porto. Generally speaking, there are three major categories: vintage (pricey and all made from the same year), tawny (blended from older vintages and aged in wood), and ruby (young mixtures of different vintages and grapes; named for its deep ruby color).

While all are undoubtably delicious, we tend to stick to ruby port for cocktail making since it’s less expensive, pairs nicely with strong cheeses, chocolate, and berry-based desserts, and works perfectly in cold-weather cocktails like Clarified Milk Punch.

But to make this comforting winter tipple, you’ll need one more low-ABV ingredient …

Allspice Dram

Basically allspice-infused rum (aka, a high-ABV spirit), allspice dram earns a spot on our low-ABV list because it takes very little to imbue a lot of flavor into our holiday cocktails. How does it taste? Like winter baked goods by a warm fire … with a kick.

The sip enjoyed a moment during the tiki craze of the mid-20th century, but it’s become increasingly hard to find.

Luckily, it’s extremely easy to make as long as you can get your hands on a bottle of rum over 50 percent ABV and you don’t mind waiting around for a bit. You know what we say about patience.

Cranberry Apple Shrub

As American as, well, apple pie, shrubs are vinegar-fruit-based beverages that were once popular for their cooling effects in the days before ice was easy to come by. They also gave temperance-era folks something snazzy to drink before soda pop came around. Plus, it’s easy to make at home.

The final product is bracing, fruity, and rendered holiday-worthy by the inclusion of rosemary and sage. Seltzer transforms it into the only sip you need to get you through the New Year, but three fluid ounces of Prosecco or other sparkling wine per one fluid ounce of shrub gets you right into that low-ABV sweet spot.

If you’re feeling inspired to experiment with low (and no) ABV sips, here are a few more ways to whet your whistle:

Hot Toddy
Make this holiday classic a little less boozy by swapping out the Scotch for a sweet port, sherry, or vermouth. If you’d like to keep it full strength, a splash of any of these low-ABV spirits will add a boost of festive flavor.

Cucumber Lemonade Gin Punch
Perfect for summer sipping or a warm-weather holiday gathering, the cucumber lemonade part of this cocktail can easily be served without alcohol. Those who’d like to imbibe on the low-ABV side can add a splash of dry sherry or vermouth for a slight kick.  

Fiery Ginger Ale Concentrate
This spicy DIY ginger ale concentrate is always good to have on hand, whether for homemade soda or as a sparkling addition to seasonal tipples.  

The post Low (And No) ABV Cocktails for the Holidays appeared first on Alton Brown.

We in the test kitchen think this traditional and often divisive dish deserves its due, so after quite a few trials, we’ve finally come up with possibly the best homemade green bean casserole you’re likely to come across this November.

From the sauce to the skillet, here’s how we’re upgrading our green bean casserole game this holiday season.

THE BEANS

Fresh ingredients make all the difference in our Green Bean Casserole 2.0. We swap the traditional canned beans for fresh specimens, cut small like the classic and blanched until tender for pleasant texture and color.

THE CREAM OF MUSHROOM

Here, we opt for a homemade mushroom sauce rather than canned cream of mushroom soup, which always seems to be either too salty or disappointingly bland and gloppy. Browning fresh mushrooms adds umami and texture, and making a smooth, creamy sauce from stock, half and half, butter, and flour tastes so much better than the can. A splash of sherry vinegar adds a bright touch.

To make it even more indulgent, we made sure to simmer up double the amount of sauce used in a typical recipe. You’re welcome.

THE FRIED ONIONS

Again, fresh ingredients are key. While we certainly aren’t going to knock canned fried onions, freshly fried specimens are definitely more flavorful. A light sprinkling of rice flour ensures a thin, crisp crust reminiscent of the canned stuff, but so much better.

THE SERVING VESSEL

Instead of removing the finished product to a casserole dish and reducing it to a mushy mess, we prefer to cook and serve right in a large cast iron skillet. It’s simple, classic, and makes cleanup a whole lot easier.

THE VERDICT

Is this more work than a traditional recipe? Sure is. It worth it? Sure is.

You can even lighten the Thanksgiving Day workload by making each of the components (beans, mushroom sauce, and fried onions) ahead of time, store them separately, then assemble and bake the final dish just before dinner.

Hungry yet? Try this new and improved Thanksgiving side dish for yourself:

GREEN BEAN CASSEROLE 2.0

The post How to Upgrade Your Green Bean Casserole appeared first on Alton Brown.

All faithful Good Eats fans will remember the episode, “Where There’s Smoke, There’s Fish,” from way back in 2001, in which I smoked a side of salmon inside a MacGyver’d smoker made of bits and pieces from the hardware store. Why? Well, I wanted to present a way for regular folks who don’t own or operate complicated smoking apparatuses to reliably produce hot-smoked salmon with tasty results for minimum investment of cash.

Believe it or not, after all these years, a heavy-duty cardboard box is still my favorite smoker. It’s easy to assemble and disassemble as needed. It’s also far cheaper than the dozens of clunky metal models out there on the market. Why complicate something as fundamental as smoking fish, poultry, or even a savory sauce?

Here’s how I do it:

HARDWARE

1 large, heavy-duty cardboard box, at least 16 by 22 by 26 inches
1 disposable roasting pan
Metal cooling rack, for holding the food
Box cutter
2 (3 5/8-inch) wooden dowels
Electric hotplate
Heavy-duty outdoor extension cord
Small cast iron skillet
5 dry hardwood chunks
Aluminum pie plate with multiple holes punched in bottom
Fire extinguisher
Probe-style thermometer
Foil-wrapped brick

PROCEDURE

1. First, find an outdoor space with a level, nonflammable surface, like a concrete driveway, on which to set your box. Make sure you have access to an outdoor outlet somewhere within reach of your extension cord. (Don’t use an indoor outlet unless you are very, very sure no water could come in contact with anything.)
2. Place the disposable roasting pan in the bottom of the box to catch any drippings.
3. Use the box cutter to cut four square holes; two each on opposite sides of the box. Place the wooden dowels parallel to each other through these holes.
4. Set the electric hotplate in the roasting pan and cut a hole in the side of the box for the extension cord to go through. Plug it in to the outdoor outlet.
5. Put the cast iron skillet on the electric hotplate and place 5 dry, hardwood chunks in the skillet. Cover the hardwood with the hole-punched pie tin.
6. Before turning on your hotplate, set up your base of operations: Have the fire extinguisher, probe-style thermometer, and foil-wrapped brick standing by.
7. To ignite your smoker, place the hole-punched pie tin off to the side and turn the hotplate to “high.” Let the wood smolder for at least 30 minutes to drive away some of the nastier compounds — these do not taste good.
8. Monitor the internal temperature of the smoker by sticking the probe end of the thermometer through the side of the box. Once the internal temperature of the box reaches 180°F, you’re ready to smoke.
9. To use, arrange the foodstuffs you’d like to smoke on a metal cooling rack. Rest the rack across the two wooden dowels. Close the box and place the foil-wrapped brick on top to secure.

The post How to Build Alton Brown’s Cardboard Box Smoker appeared first on Alton Brown.