Cutthroat After-Show: Rolls | Cutthroat Kitchen | Food Network


-So hi, food fans. Alton Brown here with the
“Cutthroat Kitchen Post Show.” I’m here with today’s
judge Jet Tila, who is going to learn about
some of the wonderful things that he missed while he was in
his cushy soundproof chamber. My first favorite
sabotage– you know we like to play around
with words a little bit. I figured spring rolls,
so the first thing is I auctioned off,
first thing, two people to make a spring-loaded
prep table. Oh, my god. And Chef Barbara and Chef
Ivan had to build their table completely out of bungee cords.
-Oh, no. So it wasn’t perfectly
already ready like this? They actually had to take
the bungee cords and do it? No, they had to actually do it. Look, go like this. Go like that. I think he was just confused. He was just going
across like this and– do it in the right
way, and that’s it. Do it, but just do it. Oh, crap, this table sucks. I know. But Chef Barbara
actually had one worse, because she got all
of her wrap material replaced with dinner rolls. Oh, my god, I
really thought those were pastry egg-roll skins. I had no idea they were bread. She knocked it out of
the park with this one. On this one. But you weren’t with
her brick chicken. JET TILA: No. And I’m going to show you why. Because she and Chef Golden
not only made brick chicken, they had to do it in my
brick tenement building. [laughter] Why don’t you go on
back behind there, Jet. You’ll notice a couple of
things right off the bat. So both of them had
to do their prep here. Hi, Jet! Hi. Hi. And both had to do
all of their cooking on those butane
burners, which have been screwed down for safety. Yeah, clearly– that’s crazy. Wait, but Chef Golden, I
think, he might have even made the best chicken today. So she had the same sabotage. She had the exact
same sabotage. Coming up. I’m almost about to
call the landlord and tell him that somebody
has to break the lease. This apartment isn’t big
enough for the both of us. I don’t have any space! What? All right, come on over,
because there’s something else equally horrifying. Here’s the deal, Jet. Since we did spring
rolls today, I thought that you might take
the time to teach not only our internet viewers
there, but also me how to make a better spring roll. I would be honored. And I will attempt
to match you. I’ve already done
all the [inaudible]. I know. So we’ve got to open
these, I’m going to get some hot water going. The secret is very simple. Don’t over soak these. Oh, [bleep]. What was I thinking? I know that is not
how this works. I don’t kn ow why I made
that novice mistake. So watch, when
you take them out, and they feel really
kind of sticky and tacky? ALTON BROWN: Well, you need
that, or it won’t cling, right? JET TILA: Right, exactly. But people, they
actually pull these out, and their too waterlogged. Well, mine is certainly tacky. Yep, and then if– It’s wearing white
after Labor Day. Hide your flaws on the bottom. [laughter] Oh, man. OK, anyway, rice vermicelli,
but you know what? This can be also rice noodles. It doesn’t have
to be vermicelli. So remember, it’s
the middle down. Is that enough? You don’t want to go off too
far towards the edges, right? No, you don’t; you want
to make sure you have a little bit of room there. If you roll this, you have to
actually compact the material, right? You don’t want it
too lean, or you get the flat tire situation. OK, so you want to get as
much air out as possible? JET TILA: Exactly right.
-OK, what’s going on there now? So again, I’d do
a little lettuce. Herbage?
Jay Herbage– and
now I’m going show you the sexy way to do this. So we’ve taken the shrimp, and
we’ve halved them lengthwise. So I’ve two ready to go. Now, the secret is keep all
the material within over roll. ALTON BROWN: I
saw this in Cheech and Chong movie one time.
-Oh, yeah. I can do this. You know what you’re doing. OK, now don’t finish the roll. Get about halfway up, make
sure you’re nice and compacted. Let the shrimpies go
window, like presentation side out, just like that. Two perfectly taut 90-degree
angles, thusly, and then continue to roll,
and you have made a spring roll right there, see? How’d I do? You did great. So now do we just
cut these in half? JET TILA: Kind of bias slightly. You wet down the blade
first, so it doesn’t stick. Exactly right. OK, may I? JET TILA: Yes, absolutely. ALTON BROWN: I think
you should eat mine. And then you’ll eat mine? And yeah, let’s trade.
JET TILA: Done deal. ALTON BROWN: You
tell me how I did. -Cheers, brother.
-Cheers to you. Delicious. I have learned how to
make a better spring roll. Thank you very much, Jet Tila. I’ll pay you later
that for that lesson. That’s all the time
that we have today. Thanks for watching
“Cutthroat Kitchen.” Please continue to do
so on Food Network. Then afterwards, come to
foodnetwork.com/cutthroat to watch the judge-of-the-day
discover all the fabulous things that we did or did not
do and, of course, teach me how to make something like this. It happens every now and then. Right. Thanks a lot, and
get out of here.

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