Ep 6. Oh My, Meat Pie

In season 12 episode 6 of Good Eats titled "Oh My, Meat Pie," host Alton Brown delves into the history and science of meat pies. He explains that meat pies have been a staple in many cultures for centuries, and for good reason. They are a hearty, satisfying meal that can be made with a variety of meats and vegetables.

To start off, Alton shows viewers how to make a simple pie crust from scratch using a food processor. He emphasizes the importance of using cold butter and water to ensure a flaky crust. Next, he moves on to the filling, which in this episode is made with ground beef and pork, onions, carrots, and potatoes. Alton explains how to properly brown the meat and vegetables before adding in beef broth and tomato paste for flavor.

One of the highlights of this episode is Alton's discussion of different types of meat pies from around the world. He talks about the iconic British dish, steak and kidney pie, and then takes viewers on a journey to Australia for a look at the classic meat pie Down Under. Alton also explores the French tourtière and its blend of spices, as well as the Italian Easter pie, which features a festive egg nestled in the center.

As the meat pie filling simmers away, Alton shows viewers how to make a decorative lattice top for the crust. He provides step-by-step instructions on how to weave together strips of dough for a beautiful and impressive finished product.

Of course, no episode of Good Eats would be complete without a scientific explanation. Alton discusses the role of starch in thickening the meat pie filling and offers tips for avoiding a watery mess. He also talks about the Maillard reaction, the chemical process responsible for browning and caramelizing meat.

Overall, "Oh My, Meat Pie" is a delightful and informative episode of Good Eats that will leave viewers hungry for more. Alton Brown's trademark wit and wisdom are on full display as he shares his passion for the humble meat pie and all of its delicious variations.