Transcript: Pickles
The theme song plays.
Doors with show logo slide open. The logo shows a banana and a yellow triangle with black stripes.
A clip shows images of Link making recipes in the kitchen. Link is in his twenties, with short wavy black hair. He wears a black T-shirt with a print on the front.
Pop Star Link appears behind a D.J. tray with tomato slices as records.
Pop Star Link is in his twenties, with short wavy brown hair. He wears an unbuttoned black shirt over a white T-shirt, a purple hat and a headset.
By changing outfits, he turns into Pop Start Link 2 and 3.
Captain Cook appears on a pirate ship clashing spoons with a skeleton.
Captain Cook has a beard, long braided hair, and wears a pirate hat.
An animated Link rides a bike across the screen.
I.Q pops up in the lab. She is in her twenties, with long wavy brown hair in a ponytail. She wears a white T-shirt with a print on the front.
Detective Link appears in an interrogation room. He wears a beige coat and a black hat.
Chip Dippington appears behind a desk. He wears a suit and a headset and hold notes.
Gastro Bob pops up on top of a plant. He has curly white hair and wears a lab coat.
Then, Secret Agent Man blasts off. He is bald and wears a dark suit and sunglasses.
Now animated Link mixes substances in a flask and the flask explodes.
The logo of the show appears with the title "Gastro Blast" in blue letters.
The curtain rolls and the announcer says FOR TODAY'S RECIPE,
LINK WILL BE JOINED BY:
IQ,
GASTRO BOB,
AND YAR CAPTAIN COOK.
I.Q., Gastro Bob and Captain Cook pop up inside bubbles on the screen.
The announcer says AND BACKED UP AS ALWAYS BY:
GUINEA PAGE AND THE
ANIMAL CRACKERS!
A band of animals appears on stage. A duck plays the drums, a rabbit plays the keyboards, a white and gray rodent plays the guitar and brown rodent sings.
(music plays)
In the kitchen, Link says TODAY WE'RE
GONNA MAKE DILL PICKLES
AND PICKLED CARROTS!
NOT ONLY ARE THEY DELICIOUS
BUT THEY'RE SUPER EASY TO MAKE!
SO LET'S GET STARTED!
TO MAKE DILL PICKLES,
HERE'S WHAT YOU'LL NEED...
1 ENGLISH CUCUMBER,
THINLY SLICED
3 QUARTERS OF A CUP OF WHITE VINEGAR
A THIRD CUP OF COARSELY CHOPPED DILL
2 GARLIC CLOVES,
COARSELY CHOPPED
2 TEASPOONS OF KOSHER SALT
2 TABLESPOONS OF
GRANULATED SUGAR
HALF A TEASPOON OF MUSTARD SEEDS
The ingredients pop up on the counter top as he mentions them.
Link says I BET YA DIDN'T KNOW,
THE PICKLES YOU USUALLY
THINK OF ARE MADE FROM CUCUMBER!
THEIR TASTE AND
TEXTURE ARE DIFFERENT,
THAT'S BECAUSE
THEY'VE BEEN PICKLED!
ISN'T THAT RIGHT, I.Q.?
A slate appears with a test tube for an "I" and a "Q" in purple.
In the lab, I.Q. says THAT'S RIGHT, LINK.
PICKLES AREN'T A VEGETABLE;
THEY'RE A PROCESS.
PICKLING IS THE PROCESS OF
PRESERVING FOODS IN SALT
AND OR VINEGAR
SO THEY DON'T SPOIL.
PICKLING HAS BEEN AROUND
FOR THOUSANDS OF YEARS,
LONG BEFORE THE INVENTION
OF REFRIGERATORS.
(music plays)
In his ship, Captain Cook says YAR!
PICKLING'S HOW WE KEEP OUR
PIRATE GRUB FROM SPOILING
DURING LONG VOYAGES.
THIS HERE PICKLE BARREL
IS FULL OF STUFF!
A PIRATE PICKS
A PECK OF PICKLED PEPPERS,
THAN A PECK OF PICKLED
PEPPERS A PIRATE WOULD PICK.
[CHUCKLES]
Link says WE'LL NEED SOMETHING
TO CONTAIN OUR PICKLES...
[WHISPERING] ANY SUGGESTIONS,
SECRET AGENT MAN?
[RADIO] ANY SUGGESTIONS,
SECRET AGENT MAN?
[LASER SFX]
Secret Agent Man takes a pipette out of his pocket and drops some liquid on two pickling jars on a table.
The jars disappear and reappear on the kitchen counter top.
Link says PICKLING JARS?
THAT'S A GREAT IDEA,
SECRET AGENT MAN!
THANKS!
THESE 500 MIL JARS WILL
BE PERFECT FOR OUR PICKLES!
PICKLING JARS, ALSO
KNOWN AS CANNING JARS
COME IN THREE HANDY PIECES...
THE JAR,
THE LID,
AND THE RING TO KEEP
ALL OUR CONTENTS SEALED.
EVEN THOUGH THESE JARS HAVE
BEEN WASHED BEFORE WE USE THEM,
WE STILL NEED TO
PROPERLY PREPARE THEM
TO MAKE OUR PICKLES.
Gastro Bob says GADZOOKS!
SOUNDS LIKE AN OPPORTUNITY
TO DO SOME STERILIZING.
THE STERILIZING PROCESS SHOULD
DO THE TRICK OF KILLING OFF
ANY BACTERIA THAT COULD
SPOIL LINK'S PICKLES.
Link says THAT'S A GREAT
IDEA GASTRO BOB!
WE'LL HEAT THESE
PICKLE JARS IN THE OVEN
FOR ABOUT TWENTY
MINUTES AT 275 DEGREES.
(music plays)
Link puts the jars in a cooking pan with aluminum foil and puts them in the oven.
Link says NOW, WE'LL
PUT OUR LIDS AND SEALS
IN SOME BOILING HOT WATER.
AND LET THEM SIMMER.
LAB RAT,
SPEED DIAL PLEASE!
(music plays)
Lab Rat speeds up the time as the band plays.
Link says NOW, LET'S START PICKLING!
THERE'S MANY DIFFERENT
KINDS OF VINEGARS:
BALSAMIC,
RED WINE VINEGAR,
APPLE CIDER VINEGAR.
BUT FOR TODAY'S RECIPE WE'RE
GONNA USE WHITE VINEGAR.
THAT'S BECAUSE IT'S CLEAR.
WE DON'T WANT OUR PICKLES
TO ABSORB THE COLOUR
OF THE VINEGAR.
In the lab, I.Q. says YOU KNOW
WHAT ELSE CAN STAIN?
ALUMINUM BOWLS.
VINEGAR IS ACIDIC.
IF YOU MIX UP YOUR BRINE
IN AN ALUMINUM BOWL,
IT CAN REACT TO THE VINEGAR
AND BECOME DISCOLORED.
AND YOUR PICKLES CAN GET
AN UNWANTED METALLIC TASTE.
NON-REACTIVE COOKWARE IS MADE
FROM MATERIALS, LIKE GLASS,
THAT DON'T REACT TO
THE ACIDITY IN FOODS,
SUCH AS TOMATOES OR LEMON
JUICE AND EVEN PICKLES.
Link says THANKS FOR THE TIP, I.Q.!
THE ONLY REACTION WE WANT
IS FOR THIS CUCUMBER TO
TRANSFORM INTO A PICKLE!
WE'LL ADD OUR MUSTARD,
AND OUR SUGAR.
THE WARM VINEGAR WILL HELP
THE SUGAR DISSOLVE BETTER.
HMM...
TWO TEASPOONS OF SALT DOES
SEEM PRETTY SALTY THOUGH...
I.Q. says SALT IS A SUPER MINERAL!
WHEN IT'S USED FOR
FLAVOURING IN FOOD,
YOU CAN ADJUST IT TO YOUR
TASTE OR CUT IT OUT ENTIRELY.
BUT WHEN IT COMES TO PICKLING,
SALT IS ABSOLUTELY
NECESSARY.
THAT'S BECAUSE
SALT IS A PRESERVATIVE
AND INHIBITS THE
GROWTH OF BAD BACTERIA.
SO DON'T CUT BACK ON THE SALT
WHEN FOLLOWING A RECIPE
FOR PICKLES.
AND JUST AS IMPORTANT:
USE THE TYPE OF SALT
NAMED IN THE RECIPE.
IN THIS CASE: KOSHER SALT.
REGULAR TABLE SALT CONTAINS
ANTI-CAKING AGENTS.
(music plays)
Secret Agent man pushes away a piece of cake and shakes his head.
I.Q. says I DON'T MEAN A SECRET
AGENT WHO IS AGAINST CAKE.
ANTI-CAKING AGENTS ARE ADDITIVES
ADDED TO DRY INGREDIENTS
SUCH AS SALT AND ICING SUGAR TO
KEEP THEM FROM CLUMPING.
IF YOUR SALT HAS
ANTI-CAKING AGENTS,
IT CAN MAKE YOUR LIQUID CLOUDY.
Link says THIS KOSHER SALT HAS NO
ANTI-CAKING ADDITIVES TO IT.
THANKS FOR THE TIP, I.Q.!
(music plays)
STIR ALL YOUR INGREDIENTS
UNTIL THE SALT AND SUGAR
HAVE DISSOLVED.
The band plays.
Link says THIS IS CALLED A BRINE.
A BRINE IS WHEN YOU
DISSOLVE SALT IN A LIQUID!
WE WANT ALL OUR
PICKLES TO BE THE SAME SIZE,
SO WE'RE CUTTING
THEM INTO "COINS."
Captain Cook grabs his treasure and says UH-UH, NO WAY, LINK!
YOU CAN'T PICKLE ME GOLD COINS!
THIS BE PIRATE BOOTY!
YAR!
Link says DON'T WORRY, CAPTAIN COOK!
A COIN IS JUST A TERM FOR
CUTTING VEGETABLES
LIKE CUCUMBERS, OR ZUCCHINIS,
OR CARROTS, CROSSWISE.
INTO "ROUNDS" OR "RONDELLES."
Captain Cook says GOOD,
BECAUSE THESE GOLD
COINS BE NOT VERY TASTY!
He bites a coin.
[CRUNCH]
Link says NO PROBLEM, CAPTAIN COOK.
WE'LL HAVE A BOUNTY
OF TASTY TREASURE TO SHARE
ONCE WE FINISH
MAKING THESE PICKLES.
HMM.
I WONDER HOW ALL THESE PICKLES
ARE GOING TO STAY PRESERVED?
HEY IQ?
I.Q. says PRESERVING FRESH FOOD
IS A SCIENTIFIC BALANCING ACT
BETWEEN KEEPING HARMFUL BACTERIA
FROM SPOILING OUR FOOD,
AND LOCKING IN NUTRIENTS THROUGH
THE HELP OF SALT AND VINEGAR.
WHAT'S HAPPENING IN THE
PROCESS OF PICKLING IS THIS.
FIRST, THE SALTY SOLUTION
DRAWS MOISTURE OUT OF THE FOOD,
PRESERVING IT AND KEEPING
IT SAFE FROM BACTERIA.
THAT ACTION OF THE BRINE MOVING
ACROSS THE FOOD'S CELL WALLS
IS CALLED OSMOSIS.
An animation shows the processes of osmosis and diffusion on a blackboard behind her.
She says SECOND, THE SALT,
VINEGAR AND SEASONINGS
SPREAD INTO THE FOOD'S CELL
WALLS AND CHANGE ITS TASTE.
THAT'S CALLED DIFFUSION.
(music plays)
Gastro Bob says SO WITH PICKLING,
OSMOSIS MOVES THE NATURAL
MOISTURE OUT OF THE CUCUMBER.
AND DIFFUSION MOVES THE FLAVOUR
IN, GIVING THAT PICKLED TASTE!
Link says THANKS, GASTRO BOB!
WE'LL KEEP THESE PICKLES
IN THE FRIDGE FOR A FEW HOURS,
OR OVERNIGHT, BEFORE
THEY'RE READY TO EAT...
BUT AFTER THAT, THEY'LL
BE PICKLED AND PRESERVED!
KEEP YOUR PICKLES IN THE
FRIDGE AT A COLD TEMPERATURE
TO KEEP BACTERIA AT BAY.
(music plays)
I CAN'T WAIT TO EAT
THOSE CRUNCHY DILL PICKLES.
I LOVE PICKLING!
IN FACT, I LOVE
PICKLING SO MUCH,
I'M GONNA SHOW YOU ANOTHER
RECIPE FOR PICKLING CARROTS!
HERE'S WHAT YOU'LL NEED...
3 LARGE CARROTS, PEELED
AND CUT INTO MATCHSTICKS
3 QUARTERS OF A CUP OF UNSEASONED
RICE WINE VINEGAR
1 INCH PIECE OF GINGER
ROOT, PEELED AND SLICED THIN
2 TABLESPOONS OF
GRANULATED SUGAR
1 TEASPOON OF KOSHER SALT
The ingredients pop up on the counter top as he mentions them.
Link says WE'LL ADD OUR SUGAR AND
SALT TO OUR WARM VINEGAR.
AND WE'LL MIX TILL
IT'S DISSOLVED.
I'VE CUT OUR CARROTS
INTO A MATCHSTICK SHAPE!
YOU CAN CUT YOUR VEGETABLE
INTO
ANY
SHAPE YOU WANT!
JUST MAKE SURE ALL
THE PIECES ARE THE SAME SIZE
SO THEY GET EQUALLY PICKLED.
He puts the pickles in a jar.
He says ADD YOUR GINGER,
AND YOUR BRINE.
(music plays)
Link says IF YOUR BRINE DOESN'T
FULLY COVER YOUR CARROTS,
YOU CAN ADD A
LITTLE BIT OF WATER.
(music plays)
FOR THE BEST
TASTE AND TEXTURE,
WE'RE GONNA PUT OUR PICKLED
CARROTS IN THE FRIDGE
AND LET THEM SIT OVERNIGHT.
BUT IF YOU'RE AS HUNGRY AS I AM,
YOU CAN EAT YOUR PICKLED CARROTS
AFTER A FEW HOURS OF
SITTING IN THE BRINE.
LUCKILY, I HAVE A LAB RAT
TO HELP SPEED THINGS UP!
LAB RAT, SPEED DIAL!
(music plays)
Lab Rat speeds up the time.
Link says NOW SINCE
OUR PICKLED CARROTS
AND CUCUMBERS ARE COMPLETE,
I KNOW EXACTLY
WHAT TO DO WITH THEM...
LET'S ADD THEM TO
A YUMMY SANDWICH!
BUT FIRST IT'S
TIME TO TIDY UP...
As Link tidies up, the band plays a song that says LET'S TIDY UP!
(LET'S TIDY UP!)
WHEN YOU'RE FINISHED
AND THE COOKING'S DONE,
EVEN THOUGH YOU HAD
LOTS OF FUN YOU,
GOTTA CLEANUP THE
POTS AND PANS,
GOTTA PUT EM' AWAY, YOU
GOTTA WASH YOUR HAND.
YOU GOTTA DO YOUR BEST
TO CLEANUP YOUR MESS,
AND TIDY UP!
(SO TIDY UP!)
C'MON DO YOUR BEST
TO CLEANUP YOUR MESS,
AND TIDY UP!
(SO TIDY UP!)
Link says WE'VE SAVED THE
BEST PART, FOR LAST!
He puts pickles in a sandwich and says I CAN'T WAIT
TO BITE INTO THIS!
Captain Cook says BARNACLES!
ME PICKLE BARREL'S EMPTY.
MIGHT YE BE ABLE TO PROCESS
ME SOME MORE PICKLES,
MATEY?
Link says SURE I CAN, CAPTAIN COOK.
WHAT KIND OF FRESH PRODUCE
DO YOU HAVE FOR ME TO PICKLE?
Captain Cook says WELL LINK, I HAVE
ALL THESE THAT YOU CAN PICKLE
AND I'LL UH...
I'LL PICKLE...
OH!
THIS OLD BOOT!
[LAUGHS]
WONDER HOW THAT'S GONNA TASTE.
[INHALES]
(music plays)
A slate reads "Gastro News."
Behind his desk, Chip says GREETINGS, GASTROBLASTERS!
WHAT A SAVE IT'S BEEN... THAT IS
SAVING FRESH PRODUCE FOR ANOTHER
DAY THROUGH THE CHEMISTRY OF
SALT AND VINEGAR AND PICKLING.
WHOA! CAN YOU BELIEVE IT FOLKS?
TWO RECIPES IN
ONE ROUND ALL DONE
WITH THE PROCESS OF PICKLING!
WITH A BIT OF OSMOSIS AND
DIFFUSION WE SAW THE PRESERVING
OF FRESHNESS AND THE
SWEEPING AWAY OF BACTERIA.
LINK EVEN MAKES
HIMSELF A SANDWICH
FOR AN ALL-STAR
COOKING HOME RUN!
LET'S TAKE A LOOK...
Clips from the show roll on a pop up screen.
Link takes a crunchy bite of the sandwich and Chip falls from his chair.
[CRUNCH]
[RUMBLING]
Chip says WHOA!!
Link says SORRY 'BOUT THAT, CHIP.
BUT YOU'D BETTER HOLD
ONTO YOUR SEAT NEXT TIME,
'CAUSE WE'VE GOT PLENTY
MORE PICKLES TO EAT!
In the lab, Link says THANKS FOR
YOUR HELP TODAY I.Q!
I.Q. says NO PROBLEM LINK,
THANKS FOR THE LUNCH!
They do a cool hand shake and say GASTROBLAST!
Music plays as the end credits roll.
Producer, Alicia Hamilton.
Director, Justin Dyck.
Written by Amanda McNeice.
Brain Power studio.
Logo: TVO Kids.
Doors with show logo slide open. The logo shows a banana and a yellow triangle with black stripes.
A clip shows images of Link making recipes in the kitchen. Link is in his twenties, with short wavy black hair. He wears a black T-shirt with a print on the front.
Pop Star Link appears behind a D.J. tray with tomato slices as records.
Pop Star Link is in his twenties, with short wavy brown hair. He wears an unbuttoned black shirt over a white T-shirt, a purple hat and a headset.
By changing outfits, he turns into Pop Start Link 2 and 3.
Captain Cook appears on a pirate ship clashing spoons with a skeleton.
Captain Cook has a beard, long braided hair, and wears a pirate hat.
An animated Link rides a bike across the screen.
I.Q pops up in the lab. She is in her twenties, with long wavy brown hair in a ponytail. She wears a white T-shirt with a print on the front.
Detective Link appears in an interrogation room. He wears a beige coat and a black hat.
Chip Dippington appears behind a desk. He wears a suit and a headset and hold notes.
Gastro Bob pops up on top of a plant. He has curly white hair and wears a lab coat.
Then, Secret Agent Man blasts off. He is bald and wears a dark suit and sunglasses.
Now animated Link mixes substances in a flask and the flask explodes.
The logo of the show appears with the title "Gastro Blast" in blue letters.
The curtain rolls and the announcer says FOR TODAY'S RECIPE,
LINK WILL BE JOINED BY:
IQ,
GASTRO BOB,
AND YAR CAPTAIN COOK.
I.Q., Gastro Bob and Captain Cook pop up inside bubbles on the screen.
The announcer says AND BACKED UP AS ALWAYS BY:
GUINEA PAGE AND THE
ANIMAL CRACKERS!
A band of animals appears on stage. A duck plays the drums, a rabbit plays the keyboards, a white and gray rodent plays the guitar and brown rodent sings.
(music plays)
In the kitchen, Link says TODAY WE'RE
GONNA MAKE DILL PICKLES
AND PICKLED CARROTS!
NOT ONLY ARE THEY DELICIOUS
BUT THEY'RE SUPER EASY TO MAKE!
SO LET'S GET STARTED!
TO MAKE DILL PICKLES,
HERE'S WHAT YOU'LL NEED...
1 ENGLISH CUCUMBER,
THINLY SLICED
3 QUARTERS OF A CUP OF WHITE VINEGAR
A THIRD CUP OF COARSELY CHOPPED DILL
2 GARLIC CLOVES,
COARSELY CHOPPED
2 TEASPOONS OF KOSHER SALT
2 TABLESPOONS OF
GRANULATED SUGAR
HALF A TEASPOON OF MUSTARD SEEDS
The ingredients pop up on the counter top as he mentions them.
Link says I BET YA DIDN'T KNOW,
THE PICKLES YOU USUALLY
THINK OF ARE MADE FROM CUCUMBER!
THEIR TASTE AND
TEXTURE ARE DIFFERENT,
THAT'S BECAUSE
THEY'VE BEEN PICKLED!
ISN'T THAT RIGHT, I.Q.?
A slate appears with a test tube for an "I" and a "Q" in purple.
In the lab, I.Q. says THAT'S RIGHT, LINK.
PICKLES AREN'T A VEGETABLE;
THEY'RE A PROCESS.
PICKLING IS THE PROCESS OF
PRESERVING FOODS IN SALT
AND OR VINEGAR
SO THEY DON'T SPOIL.
PICKLING HAS BEEN AROUND
FOR THOUSANDS OF YEARS,
LONG BEFORE THE INVENTION
OF REFRIGERATORS.
(music plays)
In his ship, Captain Cook says YAR!
PICKLING'S HOW WE KEEP OUR
PIRATE GRUB FROM SPOILING
DURING LONG VOYAGES.
THIS HERE PICKLE BARREL
IS FULL OF STUFF!
A PIRATE PICKS
A PECK OF PICKLED PEPPERS,
THAN A PECK OF PICKLED
PEPPERS A PIRATE WOULD PICK.
[CHUCKLES]
Link says WE'LL NEED SOMETHING
TO CONTAIN OUR PICKLES...
[WHISPERING] ANY SUGGESTIONS,
SECRET AGENT MAN?
[RADIO] ANY SUGGESTIONS,
SECRET AGENT MAN?
[LASER SFX]
Secret Agent Man takes a pipette out of his pocket and drops some liquid on two pickling jars on a table.
The jars disappear and reappear on the kitchen counter top.
Link says PICKLING JARS?
THAT'S A GREAT IDEA,
SECRET AGENT MAN!
THANKS!
THESE 500 MIL JARS WILL
BE PERFECT FOR OUR PICKLES!
PICKLING JARS, ALSO
KNOWN AS CANNING JARS
COME IN THREE HANDY PIECES...
THE JAR,
THE LID,
AND THE RING TO KEEP
ALL OUR CONTENTS SEALED.
EVEN THOUGH THESE JARS HAVE
BEEN WASHED BEFORE WE USE THEM,
WE STILL NEED TO
PROPERLY PREPARE THEM
TO MAKE OUR PICKLES.
Gastro Bob says GADZOOKS!
SOUNDS LIKE AN OPPORTUNITY
TO DO SOME STERILIZING.
THE STERILIZING PROCESS SHOULD
DO THE TRICK OF KILLING OFF
ANY BACTERIA THAT COULD
SPOIL LINK'S PICKLES.
Link says THAT'S A GREAT
IDEA GASTRO BOB!
WE'LL HEAT THESE
PICKLE JARS IN THE OVEN
FOR ABOUT TWENTY
MINUTES AT 275 DEGREES.
(music plays)
Link puts the jars in a cooking pan with aluminum foil and puts them in the oven.
Link says NOW, WE'LL
PUT OUR LIDS AND SEALS
IN SOME BOILING HOT WATER.
AND LET THEM SIMMER.
LAB RAT,
SPEED DIAL PLEASE!
(music plays)
Lab Rat speeds up the time as the band plays.
Link says NOW, LET'S START PICKLING!
THERE'S MANY DIFFERENT
KINDS OF VINEGARS:
BALSAMIC,
RED WINE VINEGAR,
APPLE CIDER VINEGAR.
BUT FOR TODAY'S RECIPE WE'RE
GONNA USE WHITE VINEGAR.
THAT'S BECAUSE IT'S CLEAR.
WE DON'T WANT OUR PICKLES
TO ABSORB THE COLOUR
OF THE VINEGAR.
In the lab, I.Q. says YOU KNOW
WHAT ELSE CAN STAIN?
ALUMINUM BOWLS.
VINEGAR IS ACIDIC.
IF YOU MIX UP YOUR BRINE
IN AN ALUMINUM BOWL,
IT CAN REACT TO THE VINEGAR
AND BECOME DISCOLORED.
AND YOUR PICKLES CAN GET
AN UNWANTED METALLIC TASTE.
NON-REACTIVE COOKWARE IS MADE
FROM MATERIALS, LIKE GLASS,
THAT DON'T REACT TO
THE ACIDITY IN FOODS,
SUCH AS TOMATOES OR LEMON
JUICE AND EVEN PICKLES.
Link says THANKS FOR THE TIP, I.Q.!
THE ONLY REACTION WE WANT
IS FOR THIS CUCUMBER TO
TRANSFORM INTO A PICKLE!
WE'LL ADD OUR MUSTARD,
AND OUR SUGAR.
THE WARM VINEGAR WILL HELP
THE SUGAR DISSOLVE BETTER.
HMM...
TWO TEASPOONS OF SALT DOES
SEEM PRETTY SALTY THOUGH...
I.Q. says SALT IS A SUPER MINERAL!
WHEN IT'S USED FOR
FLAVOURING IN FOOD,
YOU CAN ADJUST IT TO YOUR
TASTE OR CUT IT OUT ENTIRELY.
BUT WHEN IT COMES TO PICKLING,
SALT IS ABSOLUTELY
NECESSARY.
THAT'S BECAUSE
SALT IS A PRESERVATIVE
AND INHIBITS THE
GROWTH OF BAD BACTERIA.
SO DON'T CUT BACK ON THE SALT
WHEN FOLLOWING A RECIPE
FOR PICKLES.
AND JUST AS IMPORTANT:
USE THE TYPE OF SALT
NAMED IN THE RECIPE.
IN THIS CASE: KOSHER SALT.
REGULAR TABLE SALT CONTAINS
ANTI-CAKING AGENTS.
(music plays)
Secret Agent man pushes away a piece of cake and shakes his head.
I.Q. says I DON'T MEAN A SECRET
AGENT WHO IS AGAINST CAKE.
ANTI-CAKING AGENTS ARE ADDITIVES
ADDED TO DRY INGREDIENTS
SUCH AS SALT AND ICING SUGAR TO
KEEP THEM FROM CLUMPING.
IF YOUR SALT HAS
ANTI-CAKING AGENTS,
IT CAN MAKE YOUR LIQUID CLOUDY.
Link says THIS KOSHER SALT HAS NO
ANTI-CAKING ADDITIVES TO IT.
THANKS FOR THE TIP, I.Q.!
(music plays)
STIR ALL YOUR INGREDIENTS
UNTIL THE SALT AND SUGAR
HAVE DISSOLVED.
The band plays.
Link says THIS IS CALLED A BRINE.
A BRINE IS WHEN YOU
DISSOLVE SALT IN A LIQUID!
WE WANT ALL OUR
PICKLES TO BE THE SAME SIZE,
SO WE'RE CUTTING
THEM INTO "COINS."
Captain Cook grabs his treasure and says UH-UH, NO WAY, LINK!
YOU CAN'T PICKLE ME GOLD COINS!
THIS BE PIRATE BOOTY!
YAR!
Link says DON'T WORRY, CAPTAIN COOK!
A COIN IS JUST A TERM FOR
CUTTING VEGETABLES
LIKE CUCUMBERS, OR ZUCCHINIS,
OR CARROTS, CROSSWISE.
INTO "ROUNDS" OR "RONDELLES."
Captain Cook says GOOD,
BECAUSE THESE GOLD
COINS BE NOT VERY TASTY!
He bites a coin.
[CRUNCH]
Link says NO PROBLEM, CAPTAIN COOK.
WE'LL HAVE A BOUNTY
OF TASTY TREASURE TO SHARE
ONCE WE FINISH
MAKING THESE PICKLES.
HMM.
I WONDER HOW ALL THESE PICKLES
ARE GOING TO STAY PRESERVED?
HEY IQ?
I.Q. says PRESERVING FRESH FOOD
IS A SCIENTIFIC BALANCING ACT
BETWEEN KEEPING HARMFUL BACTERIA
FROM SPOILING OUR FOOD,
AND LOCKING IN NUTRIENTS THROUGH
THE HELP OF SALT AND VINEGAR.
WHAT'S HAPPENING IN THE
PROCESS OF PICKLING IS THIS.
FIRST, THE SALTY SOLUTION
DRAWS MOISTURE OUT OF THE FOOD,
PRESERVING IT AND KEEPING
IT SAFE FROM BACTERIA.
THAT ACTION OF THE BRINE MOVING
ACROSS THE FOOD'S CELL WALLS
IS CALLED OSMOSIS.
An animation shows the processes of osmosis and diffusion on a blackboard behind her.
She says SECOND, THE SALT,
VINEGAR AND SEASONINGS
SPREAD INTO THE FOOD'S CELL
WALLS AND CHANGE ITS TASTE.
THAT'S CALLED DIFFUSION.
(music plays)
Gastro Bob says SO WITH PICKLING,
OSMOSIS MOVES THE NATURAL
MOISTURE OUT OF THE CUCUMBER.
AND DIFFUSION MOVES THE FLAVOUR
IN, GIVING THAT PICKLED TASTE!
Link says THANKS, GASTRO BOB!
WE'LL KEEP THESE PICKLES
IN THE FRIDGE FOR A FEW HOURS,
OR OVERNIGHT, BEFORE
THEY'RE READY TO EAT...
BUT AFTER THAT, THEY'LL
BE PICKLED AND PRESERVED!
KEEP YOUR PICKLES IN THE
FRIDGE AT A COLD TEMPERATURE
TO KEEP BACTERIA AT BAY.
(music plays)
I CAN'T WAIT TO EAT
THOSE CRUNCHY DILL PICKLES.
I LOVE PICKLING!
IN FACT, I LOVE
PICKLING SO MUCH,
I'M GONNA SHOW YOU ANOTHER
RECIPE FOR PICKLING CARROTS!
HERE'S WHAT YOU'LL NEED...
3 LARGE CARROTS, PEELED
AND CUT INTO MATCHSTICKS
3 QUARTERS OF A CUP OF UNSEASONED
RICE WINE VINEGAR
1 INCH PIECE OF GINGER
ROOT, PEELED AND SLICED THIN
2 TABLESPOONS OF
GRANULATED SUGAR
1 TEASPOON OF KOSHER SALT
The ingredients pop up on the counter top as he mentions them.
Link says WE'LL ADD OUR SUGAR AND
SALT TO OUR WARM VINEGAR.
AND WE'LL MIX TILL
IT'S DISSOLVED.
I'VE CUT OUR CARROTS
INTO A MATCHSTICK SHAPE!
YOU CAN CUT YOUR VEGETABLE
INTO
ANY
SHAPE YOU WANT!
JUST MAKE SURE ALL
THE PIECES ARE THE SAME SIZE
SO THEY GET EQUALLY PICKLED.
He puts the pickles in a jar.
He says ADD YOUR GINGER,
AND YOUR BRINE.
(music plays)
Link says IF YOUR BRINE DOESN'T
FULLY COVER YOUR CARROTS,
YOU CAN ADD A
LITTLE BIT OF WATER.
(music plays)
FOR THE BEST
TASTE AND TEXTURE,
WE'RE GONNA PUT OUR PICKLED
CARROTS IN THE FRIDGE
AND LET THEM SIT OVERNIGHT.
BUT IF YOU'RE AS HUNGRY AS I AM,
YOU CAN EAT YOUR PICKLED CARROTS
AFTER A FEW HOURS OF
SITTING IN THE BRINE.
LUCKILY, I HAVE A LAB RAT
TO HELP SPEED THINGS UP!
LAB RAT, SPEED DIAL!
(music plays)
Lab Rat speeds up the time.
Link says NOW SINCE
OUR PICKLED CARROTS
AND CUCUMBERS ARE COMPLETE,
I KNOW EXACTLY
WHAT TO DO WITH THEM...
LET'S ADD THEM TO
A YUMMY SANDWICH!
BUT FIRST IT'S
TIME TO TIDY UP...
As Link tidies up, the band plays a song that says LET'S TIDY UP!
(LET'S TIDY UP!)
WHEN YOU'RE FINISHED
AND THE COOKING'S DONE,
EVEN THOUGH YOU HAD
LOTS OF FUN YOU,
GOTTA CLEANUP THE
POTS AND PANS,
GOTTA PUT EM' AWAY, YOU
GOTTA WASH YOUR HAND.
YOU GOTTA DO YOUR BEST
TO CLEANUP YOUR MESS,
AND TIDY UP!
(SO TIDY UP!)
C'MON DO YOUR BEST
TO CLEANUP YOUR MESS,
AND TIDY UP!
(SO TIDY UP!)
Link says WE'VE SAVED THE
BEST PART, FOR LAST!
He puts pickles in a sandwich and says I CAN'T WAIT
TO BITE INTO THIS!
Captain Cook says BARNACLES!
ME PICKLE BARREL'S EMPTY.
MIGHT YE BE ABLE TO PROCESS
ME SOME MORE PICKLES,
MATEY?
Link says SURE I CAN, CAPTAIN COOK.
WHAT KIND OF FRESH PRODUCE
DO YOU HAVE FOR ME TO PICKLE?
Captain Cook says WELL LINK, I HAVE
ALL THESE THAT YOU CAN PICKLE
AND I'LL UH...
I'LL PICKLE...
OH!
THIS OLD BOOT!
[LAUGHS]
WONDER HOW THAT'S GONNA TASTE.
[INHALES]
(music plays)
A slate reads "Gastro News."
Behind his desk, Chip says GREETINGS, GASTROBLASTERS!
WHAT A SAVE IT'S BEEN... THAT IS
SAVING FRESH PRODUCE FOR ANOTHER
DAY THROUGH THE CHEMISTRY OF
SALT AND VINEGAR AND PICKLING.
WHOA! CAN YOU BELIEVE IT FOLKS?
TWO RECIPES IN
ONE ROUND ALL DONE
WITH THE PROCESS OF PICKLING!
WITH A BIT OF OSMOSIS AND
DIFFUSION WE SAW THE PRESERVING
OF FRESHNESS AND THE
SWEEPING AWAY OF BACTERIA.
LINK EVEN MAKES
HIMSELF A SANDWICH
FOR AN ALL-STAR
COOKING HOME RUN!
LET'S TAKE A LOOK...
Clips from the show roll on a pop up screen.
Link takes a crunchy bite of the sandwich and Chip falls from his chair.
[CRUNCH]
[RUMBLING]
Chip says WHOA!!
Link says SORRY 'BOUT THAT, CHIP.
BUT YOU'D BETTER HOLD
ONTO YOUR SEAT NEXT TIME,
'CAUSE WE'VE GOT PLENTY
MORE PICKLES TO EAT!
In the lab, Link says THANKS FOR
YOUR HELP TODAY I.Q!
I.Q. says NO PROBLEM LINK,
THANKS FOR THE LUNCH!
They do a cool hand shake and say GASTROBLAST!
Music plays as the end credits roll.
Producer, Alicia Hamilton.
Director, Justin Dyck.
Written by Amanda McNeice.
Brain Power studio.
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