Ask the Test Kitchen with Julia Collin Davison and Keith Dresser

Подписаться 2,4 млн

Просмотров 142 тыс.

50% 1

Julia and Keith team up for a virtual version of Ask the Test Kitchen.
Get our recipe for meatloaf: cooks.io/3ezN8vo
Get our recipe for carbonara: cooks.io/2XGlPIX
1:18 - "I can never seem to get the beautiful crust on my cast iron steak"
4:47 - " Can you blend onions for a dish? My husband hates to find them, but they are so important."
6:46 - "Cultured butter in place of regular butter for baking. Yay or nay?"
9:21 - "My meatloaf tastes great, but it is crumbly, not a loaf. I use egg, breadcrumb or oats, milk."
12:22 - "How to keep eggs from curdling in carbonara???"
14:39 - "Could you turn canned meat into a gourmet meal?"
17:05 - "How do you keep your knives sharp when you don't have the skills to hand sharpen them?"
20:01 - "Best temp and time to cook bacon in the oven?"
21:10 - "How to heat up corn tortillas correctly? When I do they're either too dry or too oily!"
Follow Julia on Instagram: / juliacollindavison
Follow Keith on Instagram: / keith.dresser
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

Опубликовано:

11 июл 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 513

@tnichlsn 4 года назад

such fun. ATK is even better in lockdown mode. I hope these little vignettes will continue to be offered when the world stops spinning out of control. Thanks.

@jerrkyd 4 года назад

I could not agree more! I feel like there is way more depth to ATK than what is shown on the PBS show. I have gotten to "know" some of the ATK personalities so much more during these lockdown segments. Take Jack Bishop for example. On the PBS show he only really does the tasting segment, which is excellent, but his lockdown segments show a whole other side to him. He needs to be in front of the camera more often.

@vgil1278 3 года назад

You really think that will happen(stop spinning) then? I have a sick feeling lately that it won't.

@TanukiOfficial 4 года назад

I love how Julia gently prods Keith to add more details from his deep knowledge base instead of just adding additional details herself. She really helps him shine. Good team work!

@robertmcelfresh1031 4 года назад

For the cast iron steak searing question you forgot: DRY the steak first. Moisture will take away the heat. Also - use a high heat oil like avocado oil. Butter is 15% water so if you use butter you have to wait for the water to foam off. It also helps to put a weight on top of the steak to press the meat into the pan. A pot filled with hot water works. Use a square of aluminum foil to isolate the pot from the raw meat at first.

@fordhouse8b 4 года назад

Yes, evaporating the moisture on the surface of the stack will take time and energy, and as long as the moisture has not yet evaporated, it will limit how high the temperature of the surface of the steak cab get. Because of this, the steak will essentially steam instead of sear for the first couple of minutes of cooking.

@jhershey82 4 года назад

There's an American Test Kitchen Boot Camp video about searing steak. It's really detailed!

@ytreece 3 года назад

Drying meat is key. I let it dry uncovered in the fridge. I clarify the butter (ghee) for cooking use. It takes a much higher heat.

@ghanus2009 3 года назад

I usually have my stakes cut thick, so I also use tongs to hold the steak on is side and go around he edge first, browing and crisping. I use a butter / garlic thyme finish, but I take the steak off and let the pan cool enough to not burn the butter. Then baste the steak in the pan. Let it rest. I love to dip it in a nice dijon. Mind blowing.

@frankrueger8538 3 года назад

If you use 'european' style butter less water content.

@seikibrian8641 4 года назад

The two biggest reasons a steak doesn't get a crust are related: the pan wasn't hot enough, and the steak's surface wasn't dry. The second one causes steam to be created between the meat and the pan. Steam is 100°C / 212°F, and you need over 150°C / 300°F for Maillard browning.

@janedoe805 4 года назад

I was 21 and newly married, my husband loved Lemon Chicken... So, I thought the more lemons the tastier it would be. Apparently 14 lemons was a little bit too much. (But he was such a wonderful man he ate it!)

@CatherineC.2123 4 года назад

Marshmallow fluff is great on hot cocoa.

@krisnine1112 2 года назад

Why have I never thought of doing this? It's been hot here in GA already but now I'm wanting some hot cocoa and marshmallow fluff!

@YiorgosT 4 года назад

Julia sitting in the middle of her kitchen is like Captain Kangaroo, constantly pulling magical kitchen gear seemingly out of her pockets

@YiorgosT 4 года назад

on second thought, maybe Mary Poppins is a better suited reference

@Atheenah 4 года назад

Thanks for saying even professional chefs screw up. It helps make me not feel so bad for messing up as a home cook.

@jong2359 3 года назад

Messing up just gives you something to talk about with people that care about or rely on your cooking. It is actually a wonderful part of cooking in my opinion... I have made some of my best meals as a direct result of a thoughtful conversation about an immediate failure....while eating the immediate failure, lol.

@drawfire2 2 года назад

ATK is where I go for anything !! How to cook something, what product is better, New recipes, just everything !!! There is no better place and no better people to help with your culinary needs.

@thendrix58 4 года назад

I enjoyed that SO much! I fixed myself a cocktail, sat down in front of my computer and felt like we were sitting at a table together talking food! Love your Ask the Test Kitchen videos, so please keep them coming! I'm learning so much. Hugs from Louisiana!

@michellecarpenter2753 4 года назад

Julia -- when you get to the end of your Hershey's syrup container do you add milk to the bottle, shake and drink it? ;) :)

@pacemarshall9358 3 года назад

I remember doing this as a kid and how fun and special it felt!

@rjp801 3 года назад

no, I use Bailey's Irish Cream... and don't call me Julia...

@marilynturcotte5304 2 года назад

@@rjp801 ha,ha

@kauaijohn 4 года назад

What a fun exchange between these two! Great way to start the morning!

@jerrkyd 4 года назад

Great great dynamic between these two.

@donnastilesenos8571 4 года назад

Feel the same way about the tortillas. LOVE the char. Changes everything

@TheNinnyfee 3 года назад

Pat the steak dry, too, before the searing. Sometimes steaks come out of the package a little wet, and wet steaks don't sear to well.

@DesolatorMagic 4 года назад

I'm glad I'm not the only one who sets off the smoke alarm basically daily.

@joeybagodonuts6683 4 года назад

I used to, but now I put shower caps over the smoke detectors first. You just have to make sure you take them off again when you're done!

@ananouri3583 4 года назад

@@joeybagodonuts6683 I'm never done burning things unfortunately.

@patriciaborron94 4 года назад

It happens frequently enough that sometimes we call it the "dinner bell".

@echoraptor4 4 года назад

I have a video idea. How about a tour of each ATK chef's home kitchen and their favorite things?

@jesusnameaboveallnames7369 4 года назад

06/01/2020 Great suggestion!!👊

@misscndnwoman2177 4 года назад

Excellent idea🌹

@TitoTimTravels 4 года назад

I would love to see that. Her kitchen looks tiny, but I bet it works well for her. 😎

@witchypoo679 4 года назад

Yes! That is a good idea. 😌

@BT-qn5sm 4 года назад

Awesome idea

@jamjar5716 2 года назад

How nice to have your office in the kitchen! I'm 67 and fluffer nutters were always a nice surprise in our lunch bags. When I've asked anyone if they had fluffer nutters they always asked what it is!

@Serene80 3 года назад

Marshmallow fluff, cream cheese, and vanilla... It makes a really good fruit dip.

@harley0519PDX 4 года назад

I am SO with Keith on the canned tuna! LOL. Thank you for posting, this totally made my morning.

@madthumbs1564 4 года назад

I love when someone tells me they don't like fish, but canned tuna they like. -Only the worst part of one of the strongest flavored fishes!

@darcyjorgensen5808 4 года назад

Team Keith. Tinned tuna is awful. SPAM is a world of options.

@jong2359 3 года назад

I hate all seafood, but canned tuna is really high up on the most nasty of fish products.

$@suefrack2958$

@suefrack2958 2 года назад

I never cared for canned tuna til I tried some packed in olive oil. Game changer!

@chriholt 4 года назад

These are always so much fun - thanks for keeping them going "virtually"!

@grilledcheeseandsoup1652 3 года назад

I didn't think I'd watch the whole video but you two are so enjoyable together I stayed the entire time.

@515aleon 3 года назад

Oh boy, don't know why I missed this. This is so much fun! I hope they do this after the pandemic.

@hollykilberger5989 2 года назад

My mom always fried our corn tortillas in oil, so I continue the tradition! They're the best!

@franciegarneau1651 4 года назад

You are so right! This was fun! I never heard of fluffernutter! I've lived in California all my life. Guess it's an East Coast treat.

@anitaholmes8201 4 года назад

It definitely is (or it has been -- now its fame has been spreading). It originated in Massachusetts over 100 years ago, was named the Fluffernutter in 1960, and is still a thing.

@Grumpy_gurl 4 года назад

Have lived in OR my whole life (40+ years) and grew up eating them.

@conniedrake3733 4 года назад

In Washington state and never had a fluffernutter.

@teaeyedoubleguhur 3 года назад

My mom used to make fluffernutter crackers which were divine! Peanut butter on one saltine, topped by half a marshmallow, followed by another saltine and then toasted in the oven till the marshmallow was melted. Fluffernutter is just marshmallow fluff and peanut butter. The Fluff brand might be hard to find on the West coast, but surely you have marshmallow creme.

@dale3404 3 года назад

I think fluffernutter sandwich is the official sandwich of Massachusetts.

@kridanina 4 года назад

what a fun and great time i had watching you two talking .

@WhatsInTheFridge 2 года назад

Talking about "failures" and imperfections and problem-solving makes cooking so accessible - EXACTLY what we're trying to do on our channel. These advice-based videos are awesome.

@catherinemorgan9916 4 года назад

When I was growing up we had 2 milk cows and made our own cultured butter. It made amazing sugar cookies and chocolate cake.

@geoffreychadwick9229 4 года назад

Fluff! I got to introduce to multiple people from outside New England or the Northeast what fluff is and so many people are horrified by it till they try a fluffernutter sandwich. This mention by you guys made my day!

@jodycarter7308 23 дня назад

First time I heard of a fluffernutter was on "Oz". Cyril O'Reilly wanted one. I would of been about thirty.

@ottopartz1 2 года назад

For a couple thin curries, my mom puts the box grater in a bowl and runs the onion through it and adds the onion mush and liquid into the pot. Garlic and ginger on the thin side then big onion to push out the garlic pulp and then onto the big holes.

@mahhubbard Год назад

Julia is such a joy to watch and see is such a joy.

@marilynturcotte5304 2 года назад

This is great, so candid Julia is just reaching around her kitchen and grabbing things. Love it

@49Mack 4 года назад

This was GREAT!! Julia has EVERYTHING!! Gotta love it!! Keith is cool, too!! Good job!!! Thanks, you two!! You made my day!! 😀👍

@LaurenBradburyFarm 3 года назад

Sweet cream butter vs. cultured butter: The biggest difference to consider when choosing is about the acidity of cultured butter (the source of the tang). The pH of cultured butter can be around 4.8 - 5.1. Sweet cream butter: 6.2 - 7.2. For baking, this difference in pH can affect leavening when using baking powder or baking soda along with an acid like buttermilk. This doesn't mean you can't use either, just that it may be important to tend to the effect of the acidity.

@Sun-Soul 4 года назад

Whole or half onion can easily be lifted out when done. Grated onion will melt away in many other dishes. And of course, though not the same, onion powder goes a long way with flavor too. I have picky onion eaters in my house too! 😊

@rhekman 4 года назад

Seconded. I came to the comments to point out grating onions to incorporate them without the texture.

@sarah-lynrogers6603 4 года назад

Onions are NOT necessary! I hate onions i never use them or will eat food with them in it.

@sarah-lynrogers6603 4 года назад

If you really feel like you need the flavor. Do it in larger size and remove them before it is served. Onion dislikes should not have to deal with it. It is an ingredient that you either love or hate. If someone doesn't like it they shouldn't have to eat it.

@sarah-lynrogers6603 4 года назад

I also believe that with pepper and stronger spices. I don't eat food with these in it

@katillac11 3 года назад

I puree my onions first, then saute them, and they disappear into the dish. My picky daughter doesn't see pieces of onion, but we all get the flavor of onion in our dish. I've been doing this for many, many years with no problems.

@BT-qn5sm 4 года назад

This was fun to watch. Thanks for the tips too. Love your show

@IzzyTheEditor 4 года назад

More Julia's Kitchen! :)

@SebastienThibert 4 года назад

So much fun watching. Julia is always full of surprises.

@Five0Music 2 года назад

Love these shows, so informative! One add on that first question: dry the steak! Wet steaks seem to fight browning. Maybe it makes steam, but whatever it is, a quick daubing with a paper towel to remove excess water is a big help! I openly admit this was a repeated fail until I learned… from ATK!

@eh4518 2 года назад

Thank you for sharing that you also set off the smoke alarm everytime you cook. I thought it was just me but now i feel better.

@hollym5873 4 года назад

Love these question and answer sessions. Thanks

@joanwright5840 3 года назад

Julia, you are an icon. Keith is definitely a favorite.

@hankmartin8473 2 года назад

These are worth rewatching. Thanks for making them.

@barbara-holley 4 года назад

Enjoyed watching this as always.

@dwightbrown2808 4 года назад

I love Julia!

@misscndnwoman2177 4 года назад

Me too she's such a doll!

@collegealgebravideos9540 2 года назад

I'm glad I learned about baking soda in cooking onions. I usually like the texture of onions, but sometimes it gets in the way.

@jwuertz1980 3 года назад

Fun tip: marshmallow fluff can be used for rice krispie treats for people avoiding gelatin. It still has egg, so it's not vegan, but still very tasty!

@kevinharrison3229 3 года назад

Always educational and enjoyable. Thank you.

@djlondon7956 3 года назад

Julia was SOOOOOO WELL PREPARED for this. She is the consummate professional and we love her! We also love Keith because: dreamboat. 😂👍🏻🙏🏻

@marshmallow3359 3 года назад

Yeah...Mayor McCheffie!

@lisamontoni6421 8 месяцев назад

You two are SO awesome together! You help each other shine! First time watching a Q and A from ATK!!!!!

@jillpritchard8793 3 года назад

I love these shows. They are quite entertaining. I wish I could be a part of your staff. Especially the baking! I am 60 years old & have been baking the usual recipes Cookies, Cakes, Pies, then of course the savory meals as well. I constantly change the way I make cookies by adding extra ingredients and most of the time, they turn out fantastic! I used to take them toward at the Hospital I worked in and when my co-workers found out I had brought Treats in for the staff, they nick-named me The Cookie Lady! I loved it and even after becoming disabled, I still baked for my husband and his friends at work. My question for you is being 60 years old and not internet peak of health, and also a Widow for nearly eight years, Do you think I would be dumb to try to go to a Pastry School? There is so much I want to do but lack the confidence to do things on my own for fear of failing. I have wanted to have my own Cookie Shoppe but there is much I need to learn first. I want to have an in-Home Bakery but mainly just baking the cookies. Of course, now with Covid-19 going on, it may not be the perfect time to start a business, but I’m sure I will not get any younger. I wish I could have started it up 30 years ago. My Head says one thing but My Heart says something very different. Can you please help me with this decision? Thank you all and please Never stop what you are doing. JilliBean from Port Orchard, Washington health

@lyndee13 4 года назад

I thoroughly enjoyed this! Both Keith and Julia looked really relaxed 😎

@kathleenswenning9915 3 года назад

That was so informative and fun!!!!! Please do this as as often as you can a Series maybe?!!!!! Thanks, it's just what I needed to distract me in a good way from the unbelievable state of our country and the world and be entertained and learn!!!!!

@lmccahill45 3 года назад

Our stove is an electric coil stove so I used my cast iron grill pan to char corn tortillas and it works fabulously.

@effiebug4278 3 года назад

I love marshmallow fluff. Straight out of the jar. With a spoon.

@carriewells64 4 года назад

Julia, I also don’t like can salmon with skin and bones, but I just discovered Bumblebee brand and Chicken of the Sea now have skinless and boneless canned salmon. It worked just fine for salmon croquettes.

@TitoTimTravels 4 года назад

My mom made salmon croquettes when I was a kid, because we were broke. I never saw any skin in the can, but I loved the little squichy pieces of bone (cartilage?) I was in the mood for them recently and only one grocery store had canned salmon - and it was over $6 a can?! (it is an import in the Philippines). 😎

$@suefrack2958$

@suefrack2958 2 года назад

I'm in my 70's and I have never seen or heard of "Fluff"! Learn something new every day.

@rachelhoward2480 4 года назад

This was delightful!

@analaughlin1071 4 года назад

In our house, as per hubby, we have totally forbidden to cut with our fine knives on any surface other than wood as he says it ruins the edge making it hard to sharpen.

@dbirdeycapozzi9807 4 года назад

That seems sensible to me. It helps preserve the cutting edge.

@jcthompson7666 4 года назад

Great team, do more!

@misscndnwoman2177 4 года назад

Thanks kids was a blast😊🌹🙏

@cozycoffee3831 Год назад

Regarding onions, the onion-averse crowd may just like onion/garlic jam, which is a chutney of onions with garlic added if preferred. It goes with EVERYTHING, and is worth making/keeping as a go to item. You can also make or buy the deep fried onions to use as a topping for everything.

@griviljava 4 года назад

Excellent analysis on the meatloaf, guys, this means a lot

@winstonlucywolfrescue1639 4 года назад

julia i absolutely love you! i thoroughly enjoy watching you every single time! and Keith, before this, ive only seen you on ATK, but seeing you on this youtube has won me over! more of your personality shined through and i love you now!!:)

@WhiteCheddar. 3 года назад

Thanks for the tips!

@Gretchenanna Год назад

Natural PB, Fluff and homemade white bread. There are no words for the feeling it gives me.

@stefaniestaniak4329 4 года назад

Very fun video. Thank you.

@mariavictorialucasanm 3 года назад

It was fun watching thia episode! Pure fun! Fluff for fudge also...

@michaelfujii2765 Год назад

Seeing Julia in her kitchen eliminates 70% of my excuses I tell myself... also that knife thing is a great item I'll have to get one

@depswa1269 Месяц назад

Ty folks ever so much! Although I'm 3 yrs late, know that because of you there are new stocking stuffer's in my home. The knife sharpener from Accusharp which comes recommended on Amazon. I've always loved you all ❤

@bjones9942 4 года назад

A crumbly meatloaf can also happen when you don't use enough fat. If you use a 80% - 90% hamburger you would need to balance it with some fatty pork sausage.

@TitoTimTravels 4 года назад

That is why I use a 50/50 beef/pork mix. The beef in the Philippines is crazy dry. You have to add oil to cook a hamburger... there is no way it would make a loaf. 😎

@Serene80 3 года назад

With the maple candied bacon, I use the caramelized sugar that runs off to make a mutant form of caramel sauce. It's AMAZING on good vanilla ice cream...

@marilynbaiardi9491 4 года назад

Puertorrican's have made many canned meat gourmet meals. You forgot to mention corn beef in a can.

@madthumbs1564 4 года назад

I tried canned corned beef once. -It smelled like cat food and didn't taste good. Fried luncheon meat is good though.

@TitoTimTravels 4 года назад

I hope Puerto Rican canned corned beef is not the same as Filipino. Here, it is some shredded greasy nastiness in a can. Smells worse than cat food. I miss corned beef... 😎

@Falaje64 4 года назад

I make empanadas with canned corn beef, diced potatoes, Sazon, sofrito and a little tomato sauce. !! Yum

@natalialopes719 4 года назад

Great video. More please

@AidaJof 3 года назад

Just stumbled onto this one ... it was a lot of fun to watch.

@craig1082 3 года назад

YAY!! Just ordered my new Accusharp knife sharpener for my super dull knives from Amazon! Thanks Julia!

@hacksaw4966 4 года назад

Loved this video! Such good stuff. Corn tortillas directly over the flame, make sure to keep the smoke alarm battery fresh!!

@Jbridge621 4 года назад

For meatloaf I always use a meat thermometer so I can pull it quick, also be careful not to over blend

@2002GL1800 3 года назад

I Loved it!!

@dbirdeycapozzi9807 4 года назад

This was nice...it gives a different perspective this way...that taco warmer is a great idea! I use a rack placed inside a shallow baking sheet. I pour the grease into a re-used bottle of sorts. I've been baking thick cut bacon at 325°for 45 minutes , but I'd like to try it your way to see the difference! Thanks for the visit!

@cocacola7845 3 года назад

I love these videos:)

@haleroma719 4 года назад

Funny you brought this up. Because I have been on a Fluffanutter kick since lockdown. Pepperidge farm soft rye, Jif peanut butter and Fluff. Must also have a very cold glass of milk to go along with the sandwich. Just like you guys a childhood lunch memory.......DELICIOUS 👍👍👍

@april6214 3 года назад

To the person who asked about the onions, try grating it! 😄 The flavor will be there but the not the pieces. My mother did this when prepping beef for hamburgers.

@danielrichardson7460 3 года назад

@0:07 listen to that so many times.. love it!

@rickbrock3306 3 года назад

Thank You

@paulinedudley9656 4 года назад

good q&a session - fun!

@Amc933 2 года назад

I really enjoyed this. I just ordered my electric sharpener you recommended in another video. Many thanks

@amelia-ireneinpdx2613 4 года назад

Love my Victorinox knives - slso love my Dexter-Russell paring knives. Have used Dexter-Russell gor well over 50 years.

@Clg09 3 года назад

Just saw this - one onion trick that I do is box grate your onions to a wet pulp... gives onion flavor without pieces and sort of melts away

@NikiaLemaire 3 года назад

Chocolate Milk Sizzle Stick! I love it!

@ShinyRedGrapple 4 года назад

Dang Dennis Miller sure knows a lot abut cooking

@Stephlovesnapping 4 года назад

🤣 I thought the exact same thing!

@canaisyoung3601 4 года назад

I had to check the video summary to make sure. No, but the resemblance is uncanny.

@cozyvamp 4 года назад

I KNEW he reminded me of someone! ;)

@vannshuttleworth4738 4 года назад

If Dennis Miller were the Culinary Arts Instructor at the local Community College. :-)

@Veronica-jl5wm 4 года назад

🤣 no kiddin!

@hollykilberger5989 2 года назад

I love that Julia drinks water how I like it- a good amount of ice and with a straw. I don't have an ice maker, so I have 5 ice cube trays😸

@ritageorge8748 Год назад

Keith-Your fluff can go anywhere! Need to get some soon for I recall keeping a ten pound weight loss off(many yrs ago) by instead of ice cream or chocolate bar cocoa with a dollop of good old fluff or a spoonful before dinner

@hwk9468 4 года назад

A rare treat when I was a kid (that I find way too sweet as an adult 😕) was Mom's Fluffernutter Dessert Variation: Nutella & Fluff on challah (brioche will do), with slices of fresh strawberries from the garden when in season. I can feel the cavities forming just describing it.

@kareninalabama 4 года назад

I made dessert grilled cheese sandwiches at work one night, and used fluff for my 's'mores grilled cheese: mascarpone mixed with nutella and fluff (torched w/my kitchen torch) between 2 slices of brioche, buttered, and then dredged in graham cracker crumbs and cooked on a griddle to a golden brown. They were a huge hit! The most popular request. I also made lemon curd, blueberries & mascarpone on brioche (3rd in popularity), and brown sugar & cinnamon cream cheese, biscoff spread, and brûléed bananas on brioche (2nd). Had it not been at work, those bananas would've been flambéed with some rum. 😄

@vgil1278 3 года назад

@@kareninalabama I want to work with you!