Episode
Good Eats: Pressure
Overview
The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth.
Details
- Series
- Good Eats
- Season
- Season 4
- Episode
- Episode 2
- Air date
- 2001-04-18
- Runtime
- 21 min
Episode context
Pressure is Episode 2 in Season 4 of Good Eats. It aired on 2001-04-18. The runtime is 21 min.
Previous / Next
Episode 1: Where There's Smoke, There's Fish
Get the lowdown on wood chips and creating a simple smoker for fish.
Episode 3: Fry Hard II: The Chicken
AB pan-fries a chicken, also showing how to butcher it into perfect pieces.
Buttermilk bathed, golden brown and deliciousmmm, mmm, fry some more, 'cause nobody doesn't love fried chicken.
More episodes from this season
Episode 4: Crustacean Nation II: Claws
Host Alton Brown demystifies the buying, handling and cooking of the briny bug that put the surf into the surf-n-turf.
Episode 5: Ham I Am
Country and city hams: cured, smoked, raw, brined or fresh, get your juices going for some good old American ham.
Episode 6: Let Them Eat Foam
Chocolate layer and sheet cakes are more American than apple pie, yet few of us ever bake them anymore. We're going to change all that. Shop for cake pans, learn everything you need to know to keep your foam from flopping and produce a heavenly cake.
Episode 7: A Chuck for Chuck
From ordinary chuck to sublime, melt in your mouth flavor: how to make the perfect pot roast without the pot.
Episode 8: Pantry Raid IV: Comb Alone
The most mentioned food in the Bible; The only food produced for us by animals. It's a sweetener, it's an antiseptic, it's amazing.
Episode 9: The Bulb of the Night
Meet the Count and discover the miraculous properties of Garlic.
Episode 10: Mayo Clinic
Join Alton Brown as he debunks the many mysteries of mayonnaise.
Episode 11: Puff the Magic Pastry
Don't be afraid, the store stuff can deliver the puff.
Episode 12: True Brew II: Mr Tea
Tea is the second most popular beverage, so let's brew some.
Episode 13: Chile's Angels
Alton investigates the fruity heat of chilies and that ubiquitous condiment: salsa.