The opening segment, shot on location in Florida, has Alton strolling through orange orchards. Kinda reminiscent of the some commercial for grape juice that is currently airing, dontcha think? Anyway, the beginning was nice since AB covered lots important topics.
First, the requisite GE teaching of orange history and anatomy. Then proper zesting technique using both a Microplane grater and a veggie peeler. Nice tip about scraping the pith off the back of the larger piece of zest.
I especially loved the segment on segmenting an orange. I've seen lots of chefs do this and am amazed by it. Now, I might give it a try because AB made it look very easy. ;)
I was a little disappointed AB went with that large juicer. Unless you make a lot of juice it seems like a space waster and a bit pricey.
The sherbet did look great, I might be trying that when the weather is warmer. It seems to be a nice simple and straightforward method. And my ice cream maker does need to get more use. The "orange delicious" look equally yummy. But, again, something for a warmer day. For goodness sake, there's still snow and ice on the ground here and more flying from the sky how can I think about ice in my drink?!But the best part of this episode, by far, was when AB explained the hygroscopic nature of sugar using a clip from an old episode of GE. I laughed my butt off watching Alton "changing" the graphics and going from side to side in the scene. Classic Alton goofiness!
I admit to not being a fan of marmalade. At least not store bought. I wonder if this would be worth making since I don't care for it much?
This was a great episode. Lots of information and history about oranges, interesting recipes and fun. Four oranges for AB's outstanding effort!
Check out the recipes for all of AB's orangy goodness here.
6 comments:
I always thought the main draw to Sherbet/Sherbert/Sorbet was that it was a lot healthier than standard ice cream due to the fact that it was dairy free.
I suppose 12 ounces of milk won't do too much damage in a recipe that calls for 3 pounds of oranges, but I still think he should call it ice cream :oP
Upon further review (on wiki), it appears the US has stretched the definition of the term over the years to include the addition of milkfat. If one wants real authentic what used to be Sherbet, they have to buy Italian Ice.
I wonder how this particular recipe would come out without the milk, though? Obviously going to lose out on the creaminess, but I think I might try it. My ice cream maker will probably break.
Hi Luke :)
I've made OJ sorbet once. It was just simple syrup and lots of OJ... the ice cream maker handled it, but mine is hand cranked model. My big problem was it set up hard as a rock... or would that be hard as ice! LOL
You might need to include some type of antifreezing agent (ie alcohol). Add vodka and have a screwdriver sorbet! LOL
The marmalade was easily my favorite bit. I'm not really big on marmalade, but only had it once that I can remember so it's not had a fair chance. What I loved though was to see Alton canning something! I just don't seem to remember an episode where Alton's done any kind of home canning, but I certainly don't have them all memorized. It was great! Complete with the canning funnel, jar lifter, etc. I was restraining myself from shouting in excitement since my kiddies were asleep.
I know home canning isn't exactly popular these days, but we do a lot of it. We have a pretty large garden and canning is necessary. Recipes are for canning too you know. All we need is a little know-how, the right tools and some sound science. :) Who better for the job than AB?
AB made jam in an early episode, "Urban Preservation"
He should do some more episodes on canning. My grandma and mom use to do that a lot. I remember them doing it when I was a kid.
I have that very juicer and IT ROCKS!!! AB even used it in the Miami demo, he was in Florida filming this episode. If anyone remembers, this exact juicer was provided by the Dungeon Master in the pomagranate episode :)
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